Screening table grape cultivars using cell wall ELISA and glycan microarrays for berry firmness and quality parameters

Vine pruning residues constitute a significant fraction of vitivinicultural waste; in fact, depending on the variety and training system, they can reach 1-5 tons/ha/year.

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Introduction increasing sustainability is essential and a societal challenge, requiring fundamental changes in behaviour and attitudes. This applies to both producers and consumers. For the wine industry in particular, such a change is a major challenge. An eip-agri research project is evaluating the introduction of a returnable glass system in the german wine industry as a key solution for increasing sustainability. Given the need for change associated with a returnable system, the project is theoretically grounded in systems innovation, as this approach provides solutions for complex, transformative change.

The grapes producing and wine making regions are différent in their use of agricultural, industrial or agroindustrial means. These means are quite often very original and/or specialised; and lately are also quite competitive. Such means are being defined with increased accuracy in the delimitation and definition of its characteristics (Paneque et al., 1996 a). Human action together with other Elements and Agents involved in the vine growing production (Reyner, 1989) over these means lead to agronomic systems with important characteristics. Finally, the transformation of the vine growing production, through different technologies (Fleet, 1992), results in the creation of products with a different acceptance and economical value in the market.