Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition. 

The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

One of the most concerning trends associated with increasing heat and water stress is advanced ripening of grapes, which leads to harvesting fruit at higher sugar concentrations but lacking optimal phenolic (i.e. color and mouthfeel) and aromatic maturity. Mitigation techniques for this phenomenon have been studied for many years and practices to delay sugar accumulation have been identified, including antitranspirants, delayed pruning and late-source-limitation techniques. Evaluation of the efficacy of these vineyard practices has occurred across a wide range of environments, vintages, varieties and growing conditions. To assess the broader efficacy of these three vineyard practices, which are easy-to-implement and cost-effective, a meta-analytic approach was adopted using data retrieved from 43 original studies.

The dynamic changes of non-structural carbohydrates (NSC) in grapevines during the growing season is driven by phenological events and environmental factors.