A mechanistic investigation of H/D scrambling processes in flavonoids

Polysaccharides and more specifically pectins, make up a significant portion of the cell wall material of the plant cells including the grapes. During the fruit ripening the associated softening is related to the breakdown of the cell wall polysaccharides. During this process, it is expected that polysaccharides that are soluble in red wine will be formed influencing its texture. Anthocyanins are responsible for the wine color and tannins for the astringency, body and bitterness of the wine. In the skins, these compounds are located in the cell vacuoles and the barrier that conditions their extractability is the skin cell wall that may determine the mechanical resistance, the texture and the ease of processing berries. The aim of this work was study the evolution of the polysaccharides and the anthocyanin and tannin extractability during the ripening period in Cabernet Sauvignon grapes, trying to correlate these variables.

Aim: Global climate change affects regional climates and hold implications for wine growing regions worldwide (Jones, 2007, 2015; van Leeuwen and Darriet, 2016). The prospect of 21st century climate change consequently is one of the major challenges facing the wine industry (Keller, 2010).

A study of the influence of environmental factors on the ripening of grapes under the conditions of Alsace is carried out. Emphasis is placed on the analysis of the mesoclimate and pedoclimate. The experiment is conducted on a network of plots of gewurztraminer grafted on SO4. The production conditions are standardized throughout the device.

Context and purpose of the study climate change is impacting wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Replacing some of the plant material can be an efficient lever for adapting to climate change. However, the change of cultivars also raises questions about the region’s wine typicity. This study, based on seven years of data, investigates the potential adaptability of over 50 different varieties in the bordeaux wine region.

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.