Kimmeridgian age in Chablis: a geological argument for the social building of a terroir

Recently, foliar treatments with mineral-based compounds have shown positive effects on grapevine production by protecting grape from thermal excesses and reducing the decoupling between technological and phenolic maturity caused by climate change. Unraveling the effect of mineral particle applications on grape-associated microbes is pivotal for successful wine processing, due to the influence of the microbiota on wine composition and stability. To our knowledge, this is the first work that comprehensively studied the effects of kaolin and chabasite-rich zeolitites treatments on grape-related microorganisms (by real-time PCR quantification of total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria), the expression of genes related to the flavonoid biosynthesis (PAL1, CHS1, F3H2, DFR, LDOX, UFGT, MYBA1, GST4, FLS4 genes) and the berry composition (°Brix, pH, acidity and anthocyanin concentrations) in cv. Sangiovese during ripening in two growing seasons (2019 and 2020).

Several classes of flavonoids, such as anthocyanins, flavonols, flavanols and flavones, undergo a slow H/D exchange on aromatic ring A, leading to full deuteration at positions C(6) and C(8). Within the flavanol class, H-C(6) and H-C(8) of catechin and epicatechin are slowly exchanged in D2O to the corresponding deuterated analogues; even quercetin, a relevant flavonol representative, shows the same behaviour in a D2O/DMSOd6 1:1 solution. Detailed kinetic measurements of these H/D scrambling processes are here reported by exploiting the time-dependent changes of their peak areas in the 1H-NMR spectra taken at different temperatures. A unifying reaction mechanism is also proposed based on our detailed kinetic observations, even taking into account pH and solvent effects. Molecular modelling and QM calculations were also carried out to shed more light on several molecular details of the proposed mechanism.

This paper presents is the create, the study and amplographic description the newGreek aromatic variety of red wine grapes “Promitheus”, created in 2012

Sulfur dioxide (SO2) is used in winemaking due of its antioxidant, antioxydasic and antiseptic properties. Excessive amount of SO2 can negatively impact wine sensory perception and be detrimental for health. Agri-food industries are more transparent towards consumers concerning addition of sulfites, and oenology is no exception in this clairvoyance. As a consequence, the increase of consumers preference for wine with low or absent of sulfites addition is notorious. In this context, the impact of low/zero sulfites winemaking process on the microbial community should be evaluated. Moreover, microbial agents corresponding to bioprotective cultures represent a growing interest as an alternative to sulfites preservation in the early stages of vinification. However, scientific studies conducted to demonstrate their real effect are almost rare.

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.