Climate change – variety change?

Le manque de connaissances concernant la physiologie de la maturation du raisin a longtemps interdit d’interpréter l’effet du terroir ou du millésime sur la qualité des vendanges en termes moléculaires. L’hypothèse selon laquelle c’est la perméabilité membranaire qui contrôlerait le sens comme l’intensité du stockage des acides est pourtant déjà ancienne (1). L’étude du transport des acides organiques et de son coût énergétique permet d’avancer certaines hypothèses concemant les sites potentiels de la régulation du contenu en sucres et acides du raisin sous l’effet de paramètres environnementaux.

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv.

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

Vineyards face climate change, increasing temperatures, and drought affecting vine water status. Water deficit affects plant physiology and can ultimately decrease yield and grape quality when it is not well managed. Monitoring vine water status and irrigation can help growers better manage their vineyards.

Grapevine response to water deficit has been extensively studied. Nevertheless, debate still exists regarding some physiology adoption under drought