Impact of mycorrhizal inoculation of ‘Monastrell’ grapevines grafted onto different conventional vs. newly breed rootstocks 

Le Muscat de Frontignan est bien connu pour ses fortes teneurs en composés terpéniques et par l’odeur florale et fruitée que ces composés confèrent aux vins qui en sont issus (1,2).

Precision nutrient management in viticulture can be addressed on the basis of a spatial characterization of within‐vineyard vine

Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.

Newer sequencing technologies have allowed for the addition of microbes to the story of terroir. The same environmental factors that influence the phenotypic expression of a crop also shape the composition of the microbial communities found on that crop. For fermented goods, such as wine, that microbial community ultimately influences the organoleptic properties of the final product that is delivered to customers. Recent studies have begun to study the biogeography of wine-associated microbes within different growing regions, finding that communities are distinct across landscapes. Despite this new knowledge, there are still many questions about what factors drive these differences. Our goal was to quantify differences in yeast communities due to management style between seven pairs of conventional and biodynamic vineyards (14 in total) throughout Oregon, USA. We wanted to answer the following questions: 1) are yeast communities distinct between biodynamic vineyards and conventional vineyards? 2) are these differences consistent across a large geographic region? 3) can differences in yeast communities be tied to differences in metabolite profiles of the bottled wine? To collect our data we took soil, bark, leaf, and grape samples from within each vineyard from five different vines of pinot noir. We also collected must and a 10º brix sample from each winery. Using these samples, we performed 18S amplicon sequencing to identify the yeast present. We then used metabolomics to characterize the organoleptic compounds present in the bottled wine from the blocks the year that we sampled. We are actively in the process of analysing our data from this study.

The shelf life of wine is a major concern for the wine industry. This is particularly true for wines intended for long cellaring, which are supposed to reach their peak after an ageing period ranging from a few months to several years, or even decades. Low, controlled oxygen inputs through the closure system are generally necessary for the wine to evolve towards its optimum organoleptic characteristics. Our previous studies have already shown that the interface between the cork and the bottleneck plays a crucial role in the transfer of oxygen into the bottled wine.