Great highlands wine growing terroir: conditions and expressions

Nitrogen and temperature are two important factors that influence wine fermentation and volatile compounds production. Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed.

Partial rootzone drying (PRD) is an irrigation management technique designed to reduce water use in grapevines without a decline in yield, thereby increasing water use efficiency (WUE). The principle of PRD is to keep part of the root system at a constant drying rate to produce soil derived signals to above-ground plant organs to induce a

Grapevine powdery mildew caused by Erysiphe necator and Botrytis bunch rot caused by Botrytis cinerea are two of the most important fungal diseases in California grape production.

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

The increasing frequency of wildfires on the West Coast of the USA is seen as a significant risk for the grape and wine industry. Research has shown that perceived smoke impact in wines correlates with increases in volatile phenols (VPs) in grapes exposed to fresh smoke.