Vine nitrogen status and the terroir effect: a study on cv. Doral in the Vaud vineyard (Switzerland)

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.

Conventional vineyard practices have lead in many environmental disturbances as erosion, soil compaction, loss of organic matter and soil biodiversity, water contamination