REVINE project : regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

The aromatic perception is one of the main factors that influence the
consumer when determining the wine’s quality and acceptance. Numerous factors (soil, climate,
winemaking style, cultivar) can influence the volatile compounds. Some of these compounds are released directly from the grape berries while others are formed during the fermentation and aging processes. However, little is known about the quality and aromatic formation of Syrah variety in the winter cycle cultivated in São Paulo.

The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m

Bentonite fining is commonly used in oenology to remove all or parts of white wine proteins, which are known to be involved in haze formation. This fining is effective, but has disadvantages: it is not selective, thus molecules responsible for aroma are also removed, it causes substantial volume losses, and finally it generates wastes. Over the last decades, the knowledge of wine proteins has increased: they have been identified, their structures are known, some of them have been crystallized.

loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.