Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Spring freeze events threaten grape production globally. As grape buds emerge from dormancy in spring, freezing temperatures have the potential to damage green tissues, decreasing yield potential and compromising fruit quality by harvest.

Vineyards harbor a myriad of microorganisms that interact with each other and with the grapevines. Some microorganisms are plant pathogens, such as the oomycete Plasmopara viticola that causes grapevine downy mildew. Others, such as plant growth promoting bacteria and disease biocontrol agents, have a positive influence on vine health. The present study aims to (1) investigate whether vine-based culture media increase the cultivability of the grapevine microbiota, in comparison to standard culture media and (2) identify and isolate bacterial taxa naturally present in grapevine leaves and significantly more abundant in plots showing low susceptibility to downy mildew.

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.

Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.