Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

In this audio recording of the IVES science meeting 2022, Florence Fontaine (Université de Reims Champagne Ardenne) speaks about grapevine trunk disease. This presentation is based on an original article accessible for free on OENO One.