Biotic interactions: case of grapevine cultivars – the fungal pathogen Neofusicoccum parvum – biocontrol agents 

Brettanomyces bruxellensis is found in various ecological niches, but particularly in fermentative processes: beer, kombucha, cider and wine. In the oenological sector, this yeast is undesirable, as it can produce ethyl phenols, thus altering wine quality. These compounds are characterized by stable or horse-sweat aromas, unpleasant for consumers.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.