How sensor technologies combined with artificial intelligence increase the efficiency in grapevine breeding (research): current developments and future perspectives

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

Nutrient availability – nitrogen, lipids, vitamins or oxygen – has a major impact on the kinetics of winemaking fermentations. Nitrogen is usually the growth-limiting nutrient and its availability determines the fermentation rate, and therefore the fermentation duration. In some cases, in particular in Champagne, grape musts have high nitrogen concentrations and are sometimes clarified with turbidity below 50 NTU. In these conditions, lipid deficiencies may occur and longer fermentations can be observed. To better understand this situation, a study was realized using a synthetic medium simulating the composition of a Champagne must : 180 g/L of sugar, 360 mg/L of assimilable nitrogen and a lipid content ranging from 1 to 8 mg/L of phytosterols (mainly β-sitosterol).

Quercetin precipitation has become an increasingly common issue in red wine, often resulting in visually unpleasant sediments and diminished product quality.

La zona sur de la Isla de Tenerife elabora principalmente vinos blancos. Desde hace unos años se intenta elaborar mayor cantidad de vinos tintos, siendo los resultados obtenidos variables en función

In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.