Physiological means to curb the enthusiasm of viruses from infecting grapevines  

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].

Knowledge has been accumulated on the impact of microclimate, in particular berry temperature and irradiation, for a wide range of red varieties. However, little research has been dedicated on the effects of the same factors on the quality of white grape varieties.

Despite their trace concentrations, volatile sulfur compounds (VSCs) are an important category of flavour-active compounds that significantly contribute to desirable or undesirable aromas of many foods and beverages. In wines, VSCs in the form of polyfunctional thiols, notably 3-sulfanylhexan-1-ol (3-SH), 3-sulfanylhexyl acetate (3-SHA), and 4-sulfanyl-4-methyl-pentan-2-one (4-MSP), possess extremely low olfactory thresholds (≈ ng/L) and pleasant “tropical aroma” notes. They have received much attention with respect to their sensory contributions, quantitative occurrences, biogenesis, and thiol management through viticulture and winemaking. However, the fate of these potent volatiles are still not fully understood.

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.