Visualization of wine origin, quality level and terroir by the landscape

Volatile phenols namely 4-ethylphenol and 4-ethylguaiacol are formed by enzymatic decarboxylation of hydroxycinnamic acids by Brettanomyces yeasts to give vinylphenols and subsequent reduction of the vinyl group to form the correspondent ethylphenols. The presence of these compounds in wine affects negatively its aromatic quality, conferring unpleasant animal and phenolic odor when present in quantities above the olfactory detection threshold [1]. Several methods have been described to remove these undesirable compounds from wines, including the use laccase enzymes [2, 3]. Due to this, the aim of this work was to evaluate the effect of several natural redox mediators on the activity of Botrytis cinerea laccase against these volatile phenols.

In this video recording of the IVES science meeting 2024, Stéphane La Guerche (Œnoppia, Paris, France) speaks about wine labelling with the list of ingredients: context, consumer’s perception and future challenges. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

Aims: The aims of this study were to (1) assess the response of the indigenous Cypriot variety Xynisteri to different irrigation regimes and (2) compare the performance of Xynisteri to Sauvignon Blanc grown in pots with different irrigation regimes.

G.r.a.s.p.o. Is not only the acronym for gruppo di ricerca per la salvaguardia e preservazione dell’originalità viticola di ogni territorio (‘research group for the safeguard and preservation of the originality of every territory’s grapes’), and is not just the italian synonym for ‘raspo’ (‘peduncle’) as treccani dictionary mentions: in the veneto dialect it is the whole bunch of grapes.