Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

The bioprotection of musts or grapes is a strategy for limiting sulfiting during winemaking and more specifically at pre-fermentative step. The most preconized yeasts in bioprotection mainly belong to Metschnikowia pulcherrima and Torulaspora delbrueckii species. While previous studies have demonstrated that bioprotectant non-Saccharomyces strains were able to protect musts and wines against microbial spoilage as well as sulfites, they cannot protect must against oxidation which appears to be the main limit of this practice.

Introduction and objective: the practice of physical exercises in an exhaustive way is related to damage. Muay thai (mt) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in tm athletes.

Climate is a key variable for grapevine development and berry ripening processes. At mesoscale level, climate spatial variations are often determined empirically, as weather station networks are generally not dense enough to account for local climate variations.