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

In the context of the global crises of global warming, biodiversity and pollution, current agricultural practices need to be reconsidered.

White wine protein haze can be prevented by removing the grape juice proteins, currently achieved by bentonite addition. To avoid wine volume loss and to minimizes aroma stripping, degrading haze-forming proteins in wine with proteases is a particularly interesting alternative to bentonite. In the present study, two fungal proteases treatments combined with different heating (50, 60, 72 °C) + refreshing steps, were applied on Gewürztraminer grape juice, and compared to bentonite treatments. The impact of these 19 treatments on the wine haze risks was determined by using two heat tests at 50 °C (heating during 30 to 120 min) and 80 °C (heating during 5 to 60 min). The protein contents and compositions were also estimated using the SDS-PAGE + densitometric integration techniques.

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment.

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming