Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

Significant increases in anthropogenic carbon dioxide (CO2) emissions due to combustion of fossil fuels and intensive land management practices that release CO2 into the atmosphere have resulted in higher air temperatures due to the greenhouse effect.

A statistical model of sugar potential for Mourvèdre grapevine cultivar has been obtained using a group of 32 plots all around de south-east french mediterranean area.

Red wine ageing impacts its chemical and sensory characteristics such as colour, astringency and aromas evolution. Wine ageing involves many chemicals and physico-chemical reactions. Oxygen has an important role in these evolutions, especially during bottle ageing. It is known that wine composition and its antioxidant capacity are correlated to its ability to undergo with oxygen exposure [1]. A high oxygen exposure can affect wine quality by the formation of undesirable oxidative volatile compounds such as acetaldehyde [2]. Thus, ageing capacity is an important factor for wine quality and is related to extent of oxidation with ageing [3].

The frequency of water deficits is increasing in many grape-growing regions due to climate change.

The development of non-animal and non-allergenic alternatives to traditional protein fining agents used in winemaking is of critical importance in order to ensure consumer safety and production sustainability. This study evaluates the effect of protein extracted from three types of algae (spirulina, chlorella vulgaris and tetraselmis chuii) as fining agents on the polymeric proanthocyanidin content responsible for astringency, as well as their effect on the colour, phenolic composition and volatile aroma of two white wines (a and b).