Comparison of tannin analysis by protein precipitation and normal-phase HPLC

Protected Designation of Origin “Jumilla” (PDO Jumilla) is located in the Spanish provinces of Albacete and Murcia, in the South-eastern part of the Iberian Peninsula, where most of the models predict a severe impact of climate change in next decades. PDO Jumilla covers an area of 247,054 hectares, of which more than 22,000 hectares

In the past, the contribution of non-Saccharomyces yeasts in winemaking has always been considered negative for their limited enological attitude if compared with Saccharomyces cerevisiae. In recent decades there has been a reevaluation of the role of non-Saccharomyces wine yeasts especially when used in combination and in support with S. cerevisiae (mixed fermentation). In this regard, selected non-Saccharomyces yeasts could be profitable used to give distinctive features, to enhance flavor and aroma complexity and to reduce the ethanol content of wines. Further emerging trends in the use of these yeasts are related to their role as bioprotectants and producers of health promoters compounds.

Grapevine downy mildew is a disease of foliage caused by Oomycete Plasmopara viticola an endoparasite that develops inside grapevine organs and can infect virtually every green organ. Downy mildew is one of the most destructive diseases in wine-growing regions, drastically reducing yield and fruit quality. Traditional manual disease detection relies on farm experts. Human field scouting has been widely used for monitoring the disease progress, however, is costly, laborious, subjective, and often imprecise.

Port wine is a fortified wine exclusively produced in the Douro Appellation (Portugal) under very specific conditions resulting from natural and human factors. Its intrinsic aroma characteristics are modulated upon a network of factors, such as the terroir, varieties and winemaking procedures that include a wide set of steps, namely the fortification with grape spirit (ca. 77% v/v ethanol).

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing1. Several chemical reactions, occurring in atmosphere protected from oxygen, are favourable to the formation and preservation of sulphur compounds such as dimethyl sulfide (DMS). DMS accumulate in wines thanks to hydrolysis of its precursors (DMSp) mainly constituted by S-