Influence of edapho-climatic factors on grape quality in Conca de Barberà vineyards (Catalonia, Spain)

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

Since 1980, Château de l’Éclair has belonged to SICAREX Beaujolais and has been involved in experimentation for the Beaujolais vineyards. However, it is a commercial estate with profitability and quality constraints, which means that it has to meet the growing environmental expectations of consumers. Given the number of practices claimed to be environment-friendly, it is sometimes difficult to prioritize actions.

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.

Context and purpose of the study. Epidermal Patterning Factors are a family of small peptides that are highly conserved in the plant kingdom and are involved in several physiological and developmental processes.