Soil or geology? And what’s the difference? Some observations from the New World

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.

The trial was conducted in variety/rootstock Riesling/Kober 5 BB in the vineyard district of Vrsac. The vineyard was planted in 1996 on a south-facing slope, with rectangular type pruning of 3×1 m. The training system is of symmetric cordon type and mixed type pruning is practiced.

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).