Effect of potential crop on vine water constraint

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,

The production of table grapes in Chile is of great importance, being one of the main established fruit crops with over 43,000 hectares distributed across a diverse climate range, from the southern limit of the Atacama desert to the mediterranean zone. Chile is also one of the leading exporters of table grapes. producers must confront the challenges posed by the climate crisis, such as decreased rainfall, increased heatwaves, and extreme temperature events during the growing season, mainly associated with desertification in northern Chile (Atacama and Coquimbo regions).

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.