Climate, grapes, and wine: structure and suitability in a variable and changing climate

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In this study, we report on an easy isolation method of Pichia spp. from grape must by exploiting their film-forming capacity on media containing 10% ethanol. We isolated and identified two Pichia species, namely Pichia kudriavzevii and Pichia kluyveri, and subsequently co-inoculated them with Saccharomyces cerevisiae to ferment Gewürztraminer musts. Noteworthy differences included a significant increase in the 2-phenethyl acetate levels with the P. kluyveri co-fermentation and a general increase in ethyl esters with the P. kudriavzevii co-fermentation. Both Pichia co-inoculations yielded higher levels of glycerol in the final wines. Based on all the wine parameters we tested, the P. kluyveri strain that was isolated performed similarly to a commercial P. kluyveri strain.

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

The new EU Green Deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050.
REDWine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The Living Lab will be able to utilize 2 ton of fermentation off-gas/year (90% of total CO2 produced in the fermenter) and 80 m3 of liquid effluent (100% of the liquid effluent generated during fermenter washing) to produce 1 ton (dry weight) of Chlorella biomass/year. This biomass will be processed under a downstream extraction process to obtain added-value extracts and applied in food, cosmetic and agricultural end-products and to generate a new EcoWine. REDWine will focus on the recovery of off-gas from a 20.000L fermenter of red wine production existing in Adega Cooperativa de Palmela (ACP, located in Palmela, Portugal).

The dynamic evolution of some bioclimatic indices largely used to define the vocation of areas to grape growing was assessed over 43 years (1965-2007) in four sites of the Abruzzo Region (Central Italy).

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains.