The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).

A 3-year zoning study promoted by the Cooperative Winery Valpolicella (Negrar, Verona, Italy) was carried out on a wine territory of about 500 ha.

Effects of climate change on viticulture systems and winemaking processes are being felt across the world. The IPCC 6thAssessment Report concluded widespread and rapid changes have occurred, the scale of recent changes being unprecedented over many centuries to many thousands of years. These changes will continue under all emission scenarios considered, including increases in frequency and intensity of hot extremes, heatwaves, heavy precipitation and droughts. Wine companies need tools and models allowing to peer into the future and identify the moment for intervention and measures for mitigation and/or avoidance. Previously, we presented conceptual guidelines for a 5-stage framework for defining adaptation strategies for wine businesses. That framework allows for direct comparison of different solutions to mitigate perceived climate change risks. Recent global climatic evolution and multiple reports of severe events since then (smoke taint, heatwave and droughts, frost, hail and floods, rising sea levels) imply urgency in providing effective tools to tackle the multiple perceived risks. A coordinated drive towards a higher level of resilience is therefore required. Recent publications such as the Australian Wine Future Climate Atlas and results from projects such as H2020 MED-GOLD inform on expected climate change impacts to the wine sector, foreseeing the climate to expect at regional and vineyard scale in coming decades. We present examples of practical application of the Climate Change Adaptation Framework (CCAF) to impacts affecting wine production in two wine regions: Barossa (Australia) and Douro (Portugal). We demonstrate feasibility of the framework for climate adaptation from available data and tools to estimate historical climate-induced profitability loss, to project it in the future and to identify critical moments when disruptions may occur if timely measures are not implemented. Finally, we discuss adaptation measures and respective timeframes for successful mitigation of disruptive risk while enhancing resilience of wine systems.

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

Sfursat di Valtellina is a DOCG reinforced wine produced in Valtellina from partially withered red grapes of Vitis vinifera L. cv. Nebbiolo. The grape ripeness degree and the dehydration process strongly influence the physicochemical characteristics of grapes [1, 2, 3]. In particular, grape skin and seeds contain several classes of phenolic compounds strictly associated with red wine quality, which are significantly affected by these factors [4]. The aim of this research is to assess the combined influence of different ripeness levels and withering rates on the standard chemical composition and phenolic profile of winegrape in order to provide new insights and approaches to the management of withering, searching for the valorization of grape potentialities.