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

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.

In-season vineyard pest management relies on proper timing, selection, and application of products. Most of the research on pest management tends to focus on the influence of regional conditions on these aspects, with an emphasis on product timing and efficacy evaluation. One aspect that is not fully vetted in various vineyard regions is application (sprayer) technology. The purpose of this study was to determine the influence of regional conditions on sprayer performance in commercial wine grape vineyards in eastern Washington.

Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.

Depuis le début des années 90, les vignerons des Caves Coopératives de l’Appellation “Côtes du Rhône” se sont penchés, au sein des structures de réflexion du Syndicat Général, sur deux axes de réflexion:
– Détermination des critères de sélection et de rémunération différenciée des apports de vendange;
– Organisation des sélections de vendanges sur la base des terroirs afin d’augmenter quantitativement le potentiel de sélection au sein de l’unité de production.