Techniques for sunburn reduction in bunches in Vitis vinifera L. cv. Graciano

The integration of sensor systems in viticulture is significantly improving vineyard management by enabling faster, comprehensive crop data collection across the entire vineyard, supporting more informed viticultural decision-making, and as a result promoting sustainability.

Today in the wine industry, a lot of alternatives are available for reducing phytosanitary inputs. Among these, prophylaxis, the use of biocontrol products and the deployment of pathogen-resistant vines are the most promising. eugenol (2-methoxy-4-(2-propenyl)-phenol), a molecule with recognised antifungal properties, can contribute to the last two alternatives. This molecule has been identified as an endogenous compound in the baco blanc hybrid variety used in armagnac pdo, which is at least tolerant to botrytis cinerea.

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.

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.