Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

Climate change strongly affects the wine-growing sector which increasingly requires in situ adaptation strategies aimed at preserving the sustainability of production. Investigating microclimate becomes crucial in comprehending environmental pressures on plants. The microclimatic investigation conducted in the Orvieto PDO (central Italy) allowed us to highlight the climatic dynamics occurring in the last 25 years and the frequency and intensity of abiotic stresses. Two management strategies for the canopy were identified: early defoliation (ELR) and foliar application of Basalt Flour ® (FB) compared to the ordinary management (C) of the company (bud selection and topping). The effects on plant vigour indices (LAI), resource allocation in terms of carbon stored in the above-ground organs of the vine, and the microclimate of the canopy and the berry were evaluated. In particular, microclimate was evaluated through a network of sensors connected wirelessly (Wireless Sensor Network), dedicated to collecting information on temperature and humidity in the canopy and clusters.

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

Par le fait d’une politique agricole communautaire axée sur des objectifs de qualité des produits, la recherche et l’identification des critères de cette qualité deviennent impératives. En viticulture, la notion de qualité du produit est rattachée au concept théorique de «terroir». Ce terme englobe un ensemble de paramètres du milieu (géologie, sol, climat) influant sur la récolte.

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains.