Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

Over the past 70 years, scientific literature has consistently illustrated the advantageous effects of arbuscular mycorrhiza fungi (AMF) on plant growth and stress tolerance. Recent reviews not only reaffirm these findings but also underscore the pivotal role of AMF in ensuring the sustainability of viticulture. In fact, various companies actively promote commercial inoculants based on AMF as biofertilizers or biostimulants for sustainable viticulture. However, despite the touted benefits of these products, the consistent effectiveness of AMF inoculants in real-world field conditions remains uncertain.

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

A new framework for the segmentation and characterization of row crops on remote sensing images has been developed and validated for vineyard monitoring. This framework operates on any high-resolution remote sensing images since it is mainly based on geometric information. It aims at obtaining maps describing the variation of a vegetation index such as NDVI along each row of a parcel.

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

Among red wines ethyl esters, those from short hydroxylated and branched-chain aliphatic acids constitute a family with a particular behavior and sensory importance. They have been previously discussed in the literature [1] and recent studies have established that some of them were strongly involved in of red wines’ fruity aroma [2]. As some among them have an asymmetrical carbon atom, it seemed important to separate their different enantiomers to obtain an accurate assessment of their organoleptic impact. Three chiral esters have been identified, presenting alkyl and/or hydroxyle substituants: ethyl 2-hydroxy-4-methylpentanoate, ethyl 2-methylbutanoate, and ethyl 3-hydroxybutanoate.