Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

I dati termo-pluviometrici del periodo 1971-2009 registrati da alcune stazioni della regione Abruzzo sono stati analizzati adottando alcuni semplici indici climatici e bioclimatici. E’ stato valutato il verificarsi di cambiamenti climatici così come le loro ripercussioni sulle date di inizio vendemmia.

Over the last years, the potential use of non-Saccharomyces yeasts to modulate the production of target metabolites of oenological interest has been well recognized. Among non-Saccharomyces yeasts, Starmerella bacillaris (synonym Candida zemplinina) is considered one of the most promising species to satisfy modern market and consumers preferences due to its peculiar characteristic (enhance glycerol and total acidity contents and reduce ethanol production). Mixed fermentations using Starm. bacillaris and Saccharomyces cerevisiae starter cultures represent a way to modulate metabolites of enological interest, taking advantage of the phenotypic specificities of the former and the ability of the latter to complete the alcoholic fermentation. However, the consumption of nutrients by these species and their produced metabolites may inhibit or stimulate the growth (and malolactic activity) of lactic acid bacteria (LAB).

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

Vine water status is a crucial determinant of vine growth, productivity, fruit composition and terroir or wine style; therefore, regulating water stress is of great importance. Since vine water status depends on both soil moisture and aerial environment and is very temporally dynamic, direct measurement of vine water potential is highly preferable. Current methods only provide limited data. To regulate vine water status it is critical to monitor vine water status to be able to: (1) measure vine water status to predict the effect of water stress on the overall vineyard performance and fruit quality and optimize harvest management and wine-making (2) properly regulate the water status to impose for a desired fruit quality or style (3) determine if water management has reached the desired stress level.