Grapevine powdery mildew caused by Erysiphe necator and Botrytis bunch rot caused by Botrytis cinerea are two of the most important fungal diseases in California grape production.

La producción vitícola es el resultado de una serie de factores influyentes (variedad, patron) dentro de un medio ecológico­-climatico-edafico, en el que se interactua por medio de técnicas de cultivo adecuadas.

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.