Determination of secondary metabolites as quality and typicalness tracers in autochthonous vitis vinifera grapes and wines from Ischia isle

In this audio recording of the IVES science meeting 2022, Florence Fontaine (Université de Reims Champagne Ardenne) speaks about grapevine trunk disease. This presentation is based on an original article accessible for free on OENO One.

The methodology to viticulture zoning developed and proposed by Gómez-Miguel and Sotés (1992) has been studied in order to validate it. This was the main aim of this work

Alcoholic fermentation is the main step for winemaking, mainly performed by the yeast Saccharomyces cerevisiae. But other wine yeasts called non-Saccharomyces may contribute to alcoholic fermentation and modulate the wine aroma complexity. The recurrent problem with the use of these non-Saccharomyces yeasts is their trend to die off prematurely during alcoholic fermentation, leading to a lack of their interesting aromatic properties searched in the desired wine. This phenomenon appears to be mainly due to interactions with S. cerevisiae. These interactions are often negatives but remain unclear because of the species and strain specific response. Among the non-Saccharomyces yeasts, Lachancea thermotolerans is a wine yeast naturally found in grape must and well known as a great L-lactic acid producer and an aromatic molecules enhancer, but its behavior during alcoholic fermentation can be completely different in co-fermentation with S. cerevisiae in function of strain used.

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.

Rootstocks have been used in most of the vineyards for over a century. This may seem to be a long period, but it represents only three successive plantations.