Effect of soil type on Sauvignon blanc and Cabernet-Sauvignon wine style at different localities in South Africa

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles. METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.

Three locally-adapted native plants were evaluated to determine their capacity to provide insectary benefits to predatory arthropods in association with vineyards, and thereby to enhance biological control of insect pests. Native plants are preferred as supplementary flora, as they are naturally adapted to Australia’s climatic conditions.

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

Pinot noir is an interesting vat variety for the high quality products it provides in the most suitable areas. In France, the most important Pinot Noir growing areas are Burgundy, Champagne, Alsace and the Loire. In Italy, Pinot Noir is grown almost exclusively in the northern regions of Trentino-Alto Adige, Lombardy and Friuli-Venezia Giulia.