Effect of row direction in the upper part of the hillside vineyard of Somló, Hungary

INTRODUCTION: Oenological tannins are widely used in winemaking to improve some characteristics of wines [1] being the antioxidant properties probably one of the main reasons [2]. However, commercial tannins have different botanical sources and chemical composition [3] which probably determines different antioxidant potential. There are some few references about the antioxidant properties of commercial tannins [4] but none of them have really measured the direct oxygen consumption by them. The aim of this work was to measure the kinetics of oxygen consumption by different commercial tannins in order to determine their real capacities to protect wine against oxygen. MATERIAL AND METHODS: 4 different commercial tannins were used: T1: condensed tannin from grape seeds, T2: gallotannin from chinese gallnuts, T3: ellagitannin from oak and T4: tannin from quebracho containing condensed tannins and ellagitannins.

A crucial issue associated with the long-term impact of climate change in viticulture concerns the capacity of resilience of the typical varieties currently cultivated in traditional areas. Indeed, regions that are currently characterized by optimal climatic conditions can cease to be so in the future. At the same time, new premium wine production regions may arise north of 50oN. Both these threats and opportunities are based on the assessment of a very likely gradual temperature increase along the 21st century, resulting from the ensemble mean of the state-of-the-art climate projections. Such an assessment is orienting decision-makers and stakeholders to rethink the grapevine cultivation zoning, prefiguring, for each variety, a shift at higher latitudes and/or at higher altitudes areas.

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae.

An intelligent packaging might, among others, provide information and allow monitoring of the quality of the packed product or its surrounding environment. A recent project on micro-flow wine bottles closed with aluminium screw cap and tightness liner, highlighted the importance of monitoring the internal overpressure continuously, in real-time and at least for 72 hours, since the internal pressure on the tightness liner and the micro-flow are related. Real-time and continuous measurements are not the standard methods of measurement of the overpressure, yet. The most used equipment for the determination of the pressure in wine bottle is the aphrometer, a destructive device that supplies a single value of pressure.