Terroir and precision viticulture: are they compatible?

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.

Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.