Melatonin priming retards fungal decay in postharvest table grapes 

Parallèlement à la connaissance des aptitudes viticoles, le terroir témoigne d’une identité locale, d’une spécificité des conditions de productions et d’une originalité des lieux.

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”

AIM AND METHODS: Corvina and Corvinone are the two main grape varieties used in the production of Valpolicella, Recioto and Amarone, top-quality red wines in north-eastern Italy. This work aimed at determining the aroma composition of Corvina and Corvinone experimental wines and identify the main aroma compounds contributing to the aroma characteristics of Corvina and Corvinone monovarietal wines. Five Corvina and five Corvinone wines were studied, the grapes coming from five different vineyards in Valpolicella. Volatile compounds were extracted by SPE and identified and quantified by gas chromatography-mass spectrometry (GC-MS), whereas their aroma impact was determined by gas chromatography- olfactometry (GC-O).RESULTS: Based on the GC-MS-O analysis, 95 odor zones were detected, from which 68 compounds were successfully identified. Using the criterion of a value higher than 30% in modified frequency (MF %), 51 compounds were selected and grouped according to odor similarity. Compounds with values below 30% were discarded.