Exploring zoxamide sensitivity in Plasmopara viticola populations: implications for fungicide management in precision agriculture

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.

Rhone Valley A.O.C. Vineyards cover more than 70 000 hectares, of wich more than 40 000 plantedwith Grenache N. The Grenache observatory was created in 1995.

Volatile phenols namely 4-ethylphenol and 4-ethylguaiacol are formed by enzymatic decarboxylation of hydroxycinnamic acids by Brettanomyces yeasts to give vinylphenols and subsequent reduction of the vinyl group to form the correspondent ethylphenols. The presence of these compounds in wine affects negatively its aromatic quality, conferring unpleasant animal and phenolic odor when present in quantities above the olfactory detection threshold [1]. Several methods have been described to remove these undesirable compounds from wines, including the use laccase enzymes [2, 3]. Due to this, the aim of this work was to evaluate the effect of several natural redox mediators on the activity of Botrytis cinerea laccase against these volatile phenols.

Over the past two decades, sustainable vineyard management practices have become increasingly important as the wine industry is facing critical challenges, including climate change, biodiversity loss, and soil degradation.

L’evoluzione del settore viti-enologico, supportato dalla ricerca ci propone sempre più frequentemente vini unici e inconfondibili. Il merito di ciò è da ricercare nel rapporto vitigno-territorio e dalla