Collective management for landscape and biodiversity conservation in viticulture: The Life + BioDiVine project

OTA occurrence in wine is well-documented, with higher levels typically found in red (< 0.01-7.63 μg/l), followed by rose (0.01-2.40 μg/l) and white wine (<0.01-1.72 μg/l). Incidence rates are nOTAble, with studies showing OTA present in 53% of 521 red wines, 69% of 98 rose, and 61% of 301 white wines analysed. In europe, wine is estimated to be the second source of OTA intake after cereals. Since 2006, the maximum allowable limit for OTA in wine is 2 μg/l, according to regulation (ec) no. 1881/2006.

In this video recording of the IVES science meeting 2024, Silvia Motta (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, Asti, Italy) speaks about the effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes. This presentation is based on an original article accessible for free on OENO One.

Nutrient availability – nitrogen, lipids, vitamins or oxygen – has a major impact on the kinetics of winemaking fermentations. Nitrogen is usually the growth-limiting nutrient and its availability determines the fermentation rate, and therefore the fermentation duration. In some cases, in particular in Champagne, grape musts have high nitrogen concentrations and are sometimes clarified with turbidity below 50 NTU. In these conditions, lipid deficiencies may occur and longer fermentations can be observed. To better understand this situation, a study was realized using a synthetic medium simulating the composition of a Champagne must : 180 g/L of sugar, 360 mg/L of assimilable nitrogen and a lipid content ranging from 1 to 8 mg/L of phytosterols (mainly β-sitosterol).

Traditional drought tolerant varieties such as Cabernet Sauvignon, Monastrell, and Syrah [1], have been used as parents in the grapevine breeding program initiated by the Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA) in 1997 [2]. This work presents the results of evaluating three new genotypes obtained from crosses between ‘Monastrell’ and ‘Cabernet Sauvignon’ (MC16 and MC80) and between ‘Monastrell’ and ‘Syrah’ (MS104), comparing their performance under conditions of water scarcity and high temperatures with that of their respective parental varieties. For this purpose, the six genotypes were cultivated under controlled irrigation conditions (60% ETc) and rainfed conditions.

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.