Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines

ulfur compounds in wine have been studied for several years due to their impact on wine flavour, but the role of polysulfides is a recent topic. Polysulfides in wine are formed when two sulfhydryl groups oxidize, especially in presence of elemental sulfur or metal catalysts from field treatment residues (Ugliano et al. 2011). These compounds are odourless, but can degrade during storage and affect the wine quality. The mechanism of their formation is still largely unknown but different chemical and biochemical pathways have been suggested. Disulfides from cysteine (Cys) and glutathione (GSH) have been revealed in model wines (Kreitman et al. 2016) and more recently also higher polymerized forms in real wines (Van Leeuwen et al. 2020). Volatile varietal thiols like 3-mercaptohexanol (3MH) and 4-mercaptopentanone (4MMP) – flavour compounds with tropical or fruity notes – could undergo similar reactions, also with Cys and GSH, subsequently losing their flavour property (fate). Even more concerning is the possible release of H2S from polysulfides during storage, leading to undesired off-flavours (Sarrazin et al. 2010).

Pierce’s disease (PD) is considered a potential threat to european viticulture (EPPO a2 list of pathogens since 1981). In the usa, infections caused by the vector-borne bacterium xylella fastidiosa have caused recurrent damage to vineyards in California and the southeastern states. However, vineyards in Europe have remained free of PD until recently, when it was first detected on the island of Mallorca in 2017. The reasons for the absence of PD in continental Europe have not been convincingly explained.

Nowadays the use of Torulaspora delbrueckii is more and more common in winemaking. However, its behavior in presence of Saccharomyces cerevisiae is not always predictable.

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