NMR profiling of grape musts from some italian regions

Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process

The “Anjou Terroirs” programme aims at bringing the necessary scientific basis for a ratio­nal and reasoned exploitation of the technical itinerary of the terroir. The scale study is 1/12500. For the mapping, many parameters, such as the granulometry or the depth of soil are observed to each point of caracterisation.

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains

Nutrient availability – nitrogen, lipids, vitamins or oxygen – has a major impact on the kinetics of winemaking fermentations. Nitrogen is usually the growth-limiting nutrient and its availability determines the fermentation rate, and therefore the fermentation duration. In some cases, in particular in Champagne, grape musts have high nitrogen concentrations and are sometimes clarified with turbidity below 50 NTU. In these conditions, lipid deficiencies may occur and longer fermentations can be observed. To better understand this situation, a study was realized using a synthetic medium simulating the composition of a Champagne must : 180 g/L of sugar, 360 mg/L of assimilable nitrogen and a lipid content ranging from 1 to 8 mg/L of phytosterols (mainly β-sitosterol).

Berry shriveling (BS) in vineyards are caused by numerous factors such as sunburn, dehydration, stem necrosis. Climate change results in an increase in day and night temperatures, rainfall throughout the year, changes in the timing and quantities, long dry summers and a combination of climatic variability such as floods, droughts and heatwaves). Grape development and its composition at harvest is influenced by the latter as grape metabolites are sensitive to the environmental conditions. The grape berry experiences water loss and an increase in flavour development as a result of the BS. An increased sugar content in grapes will result in higher alcohol wines and concentration of grape aromas which may be detrimental to the final wine quality.