Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

One of the reasons of the spread of grapevine virus diseases in
vineyards around the world is the lack of knowledge by the main actors of the wine sector. To face this problem, five partners worked together to develop the PAThOGEN project, a training program aimed to improve grapevine virus knowledge and management. The partnership gathers one French technical center (IFV), one Spanish university (USC), one Italian applied research center (CREA), one Spanish foundation
specialized in training and technology transfer (FEUGA) and one Italian SME specialized in the development of informatics tools and in knowledge transfer (HORTA).The objectives of PAThOGEN are: (i) to develop and
maintain a high-quality work-based Vocational and Education Training program, (ii) to improve the skills of professionals of the wine sector.

In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF.

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming.

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.