Reduced bunch compactness in a clone of Tempranillo associates with a complex reciprocal translocation detected by long-read sequencing genomics

This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.

Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”.

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

The traditional methods of grape extraction of enochemical compounds use very often mechanical energy by pistons such as the pigeage or mechanical energy produced by must (delestage, pumping over). Recent trend by winemaker is trying to introduce in the fermentation tank, whole berry grape to avoid even minimal oxidation. Unfortunately, the use of the traditional mechanical techniques aforementioned, very often do not guarantee the optimal extraction with residual sugars in the marc. Use of resonance waves (airmixingtm) and a slight overpressure by CO2 (adcftm) permit to work on whole berry guaranteeing the perfect extraction.

Wine research in the past years has mainly been focused on laboratory scale due to the possibility of controlling winemaking variables. Conversely, studies on wine quality in relation to the winemaking variables at the winery scale may be able to better account for the actual challenges encountered during wine production. Winemaking problems are recently arising from progressive changes in environmental conditions in relation to the terroir. It is important to realize that each wine region may have specific winemaking protocols and that winemakers often base their decisions on subjective, emotional, and empirical opinions. Due to all the above-mentioned issues, taking the correct decision in winemaking to achieve the desired goals may become even more challenging.