Study of the vine performance and the wine composition of Tannat on the terroir of Colonia del Sacramento – Uruguay

Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].

As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.

The undergoing global warming scenario is affecting grapevines phenology, including the timing of berry ripening and harvest date, negatively impacting production and quality. This work reports the crucial role of NAC61, a grapevine NAC transcription factor, in regulating metabolic processes occurring from the onset of ripening onwards. NAC61 high confidence targets mainly represent genes acting on stilbene biosynthesis and regulation, and in osmotic and oxidative/biotic stress-related responses. The direct regulation of the stilbene synthase regulator MYB14, the osmotic stress-related gene DHN1b, and the Botrytis cinerea susceptibility gene WRKY52, were all further validated.

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

Sessile oak and pedunculate oak have shown several differences of interest for enological purposes. Tannic and aromatic composition among sessile oak or pedonculate oak has been well studied. Sessile oak is generally more aromatic than pedunculated, while the later is more tannic. This scientific point of view is rarely applied to classify oak in cooperages. Most coopers use the type of grain to distinguish wide and thin grain.