Proposal of zonification and characterization of terroirs in the Yalde-Najerilla-Uruñuela vine growing area (DOC Rioja, Spain), based on the soil influence

In this video recording of the IVES science meeting 2025, Marie Le Scanff (University of Bordeaux, UMR 1366 Oenologie, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France) speaks about the sensory contribution of grape stems during winemaking and about the role of astilbin, a sweet polyphenol. This presentation is based on an original article accessible for free on OENO One and on a technical article published on IVES Technical Reviews.

In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.

The technique of crossing, whether free or controlled, has always been a source of variability allowing the selection of new varieties with improved fitness.

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)

The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. Among the resistance strategies, one could be the formation of biofilm, a lifestyle known to enhance persistence of microorganisms. In this study, we propose to characterize biofilm of B. bruxellensis in wine, especially through several microscopic analyses.