The influence of native flora on Argentine white terroir cv. Torrontes Riojano

Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.

During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing

Fermentation derived sulfidic off-odors due to hydrogen sulfide (H2S) and low molecular weight thiols are commonly encountered in wine production and removed by Cu(II) fining. However, the mechanism underlying Cu(II) fining remains poorly understood, and generally results in increased Cu concentration that lead to deleterious reactions in finished wine. The present study describes a mechanistic investigation of the iron and copper mediated reaction of H2S, cysteine, 3-sulfanylhexan-1-ol, and 6-sulfanylhexan-1-ol with oxygen. The concentrations of H2S, thiols, oxygen, and acetaldehyde were monitored over time. It was found that Cu(II) was rapidly reduced by both H2S and thiols to Cu(I).

The crossings of three wild Vitis species are commonly used as rootstocks in wine production worldwide. Factors such as disease resistance and vigor are most important for their selection.
With climate change extending drought conditions and water limitations, the selection of rootstocks conferring increased tolerance to drought takes on greater importance. Therefore, identifying Vitis species with improved drought tolerance and incorporating them into breeding programs could contribute to more resilient rootstocks under water limiting conditions. Furthermore, those species serve as a valuable resource to increase genetic variability of rootstocks. We hypothesize that species native to drier habitats will exhibit superior physiological performance under drought stress.

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.