Elucidating contributions by vineyard site on volatile aroma characteristics of pinot noir wines

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Excell laboratory has initiated the development of an analytical method based on electrochemistry to evaluate the ability of wines to undergo or resist to oxidative phenomena. Electrochemistry is a powerful tool to probe reactions involving electron transfers and offers possibility of real-time measurements. In that context, the laboratory has implemented electrochemical analysis to assess oxidation state of different wine matrices but also in order to evaluate oxidative or reduced character of leaf and soil. Initially, our laboratory focused on dosage of compounds involved in responses of plant stresses and we were also interested in microbiological activity of soils. These analyses were compared with the measurement of redox potential (Eh) and pH which are two fundamental variables involved in the modulation of plant metabolism. Indeed, the variation of redox states of the plant reflects its biological activity but also its capacity to absorb nutriments. The Eh-pH conditions mainly determine metabolic processes involved in soil and leaf and our goal is to determine if this combined analytical approach will be sufficiently precise to detect biological evolutions (plant health, parasitic attack…).

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

The northern root-knot nematode (Meloidogyne hapla) is one of the most prevalent plant-parasitic nematodes affecting Washington State Vitis vinifera vineyards. This nematode induces small galls on roots, restricting water and nutrient uptake. In new vineyards this can impede establishment. In existing vineyards, it can exacerbate decline in chronically stressed vines. While preplant fumigation is a common strategy for M. hapla management, its efficacy is temporary and relies on broad-spectrum chemicals that undergo frequent regulatory scrutiny. The trap crop litchi tomato (Solanum sisymbriifolium) showed promise in reducing plant-parasitic nematode densities in potato. This prompted field greenhouse experiments to evaluate its potential to reduce M. hapla in V. vinifera.