Three Nebbiolo clone anthocyanin profile as affected by environmental conditions

The cultivation of grapes, can be accomplished with the use of different systems and practices of agricultural management, the choice of the system to be followed in the vineyard, depends on the conditions of available resources, these being: natural, economic, social, cultural and territorial. As well, it is relevant to know the characteristics of the soil of the vineyard. In the last decade, has been recurrent use of agricultural practices which date back to milinares traditions, with the aim of promoting a recovery of soil and lead the management of cultivation with less damage to the ecosystem. The study here, aimed to quantify the environmental impacts caused in the use of nutrients in conventional tillage and of grapes in the biodynamic agricultural properties in the state of Rio Grande do Sul- Brazil.

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

This summary follows this made by Hervé Hannin et al. Entitled “French wine sector facing climate change (part. 1) : a national strategy built on a foresight and participatory approach “. The french wine sector has taken a collective approach to the issue of climate change, and has officially submitted its strategy to the minister of agriculture in 2021. This industry policy is the result of multidisciplinary work carried out through the “laccave” project (metaprogramme accaf, inrae) and its prospective study designed to anticipate climate change in the french wine industry (aigrain p. Et al., 2016). French wine professionals decided to structure a strategy to deal with climate change du in particular to the presentation made at the 2016 OIV congress in Brazil.

In red wines the post-MLF SO2 addition is an essential event. It is also the case for the “mutage” during the elaboration of the “liquoreux”. At these moments SO2 plays an antimicrobial action and an antioxidant effect. But at current pH of wines, ensuring a powerful molecular SO2 has become very difficult. Recent work on Brettanomyces strains have also shown that some strains are resistant up to 1.2 mg / L of molecular SO2. It’s also the case of the some Saccharomuces or Zygosaccharomyces strains suitable to re-ferment “liquoreux” wines after the “mutage”.

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).