Radiation-associated effects on regulated deficit irrigation management in grapevine cv. Cabernet Sauvignon

In recent years red wines are being produced in Andalusia from indigenous and foreign grape varieties, one of which is the Spanish variety Tempranillo.

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Climate projections highlight substantial risks for viticulture (Sgubin et al., 2023), with heat and drought being major threats to grape quality and yield.

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.