Understanding and managing wine production from different terroirs

Soil microbiome plays a crucial role in plant health and resilience, particularly under abiotic stress conditions such as drought.

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.