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

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

In the context of sustainable viticulture, modern and efficient techniques to determine water status are required to optimize irrigation practices. Proximal techniques such as thermography and spectroscopy have shown promising results. When these techniques are incorporated into mobile systems is possible to evaluate the water status on-the-go, offering the possibility to generate variability maps. However, in most cases, complex protocols of data acquisition and analysis are required. Also, the inherent physiological behaviour of the plants under certain water stress conditions needs to be considered. Therefore, the aim of this study was to evaluate the effect of scion-rootstock combinations on the performance of a predefined plant-based method based on proximal near-infrared (NIR) spectroscopy.

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc.[1] In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough New Zealand, are strongly influenced by the concentrations of 3SH.[2,3

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.