Variability in the content of coarse elements in a viticultural plot in the Graves appellation: relationship with geophysical data

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

In recent years, Uruguay has embraced the Albariño grape variety (Vitis vinifera L.) as one of the most promising for commercial growth. Originally cultivated in Galicia and northern Portugal, Albariño has risen to prominence in the global wine market, driving strong demand and significantly increasing grape prices [1].

AIM: In a recent study, it was determined that the mid-ripening period is the most suitable for the application of methyl jasmonate (MeJ), benzothiadiazole BTH and MeJ+BTH on Monastrell grapes, to favor maximum accumulation of phenolic compounds at the time of harvest. However, the increase in the anthocyanin content of

Among the different strategies used in vine growing to fight against mold diseases, it can be pointed out the hybridation of traditional grape varieties with others, presenting a genetic resistance to pathogen attack. The research in this field has been encouraged in recent years due to the increased concern about human safety and environmental pollution linked to the use of agrochemicals. This approach allows to limit the number of treatments and the type of active compounds used in vine management. The environment determines the pressure degree of the diseases on vines and the biologic response of the plant to their attack.

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.