Is it relevant to consider remote sensing information for targeted plant monitoring?

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine.

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

Context and purpose of the study. Italy hosts diverse grapevine varieties crucial for viticultural biodiversity. Preserving this biodiversity is essential for maintaining a diversified genetic pool and addressing future challenges such as climate change and emerging plant diseases.

Ovalbumin (ova), a natural clarifying protein, is particularly suitable for clarifying red wines. It helps improve the tannic and polyphenolic stability of the wine by removing the most astringent tannins and contributing to soften and refine the structure. Ova binds to suspended particles, proteins, polysaccharides, and, to a lesser extent, tannins through electrostatic and hydrophobic interactions, forming large complexes that can be removed from the wine through fining and/or filtration before bottling.

Consumer preference favors flint-glass wine bottles over the traditional dark-colored, but it is documented that light exposure can cause white wines to produce off-aromas and change in color, and consequently da[1]mage their quality. Aim of the study was to study the white wine shelf life under the typical supermarket conditions, by recording the light and temperature exposure, the colorimetric changes, and the light-strike fault. METHODS: One pilot experiment based on two white wines and eight-time points and one kinetic experiment based on four white wines and seven-time points were designed and realized using a typical supermarket shelf for 32 and 50 days, correspondently. By installing prototype sensors at 32 points of the shelf, the temperature, UV, IR, and Visible light exposure were registered every 10 min. Approximately 600 commercial wines, bottled in flint and colored glass, were used. The colorimetric changes of the wines were registered and the light-strike fault was evaluated.