Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

Grapevine Red Blotch disease (RB) is a recently discovered disease that has become a major concern for the viticulture and winemaking industry in California, USA. The causal
agent, Grapevine Red Blotch Virus (GRBV) was identified in 2011 and its presence was confirmed in several states in the US, in Canada, and in Switzerland. It has been demonstrated that RB compromised the regulation of ripening by suppressing specific ripening events, altering the expression patterns of transcription factors and causing hormonal imbalances in Zinfandel.

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

Over the past fifteen years or so, a number of theories have emerged on more or less new pruning practices.

Les effets du sol et du climat sur le style de vin ont été évalués pour des vignes irriguées à deux endroits différents de la vallée de la Breede, en Afrique du Sud. L’un des 2 endroits est cependant plus froid que l’autre, principalement en raison de températures nocturnes plus basses.

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.