Adsorption capacity of phenolics compounds by polyaniline materials in model solution

The components and the methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al.

Studies on model plants have shown that temporary soil flooding exposes roots to a significant hypoxic stress resulting in metabolic re-programming, accumulation of toxic metabolites and hormonal imbalance. To date, physiological and transcriptional responses to flooding in grapevine are poorly characterized. To fill this gap, we aimed to gain insights into the transcriptional and metabolic changes induced by flooding on grapevine roots (K5BB rootstocks), on which cv Sauvignon blanc (Vitis vinifera L.) plants were grafted.

Today’s viticulture faces a considerable challenge dealing with fungal diseases and limitations on the use of plant protection products (PPP) have increased the pressure to find more sustainable alternatives. One strategy may be the development and cultivation of disease-resistant grapevine varieties (PIWI) that could maintain crop productivity and quality while reducing dependence on PPP. In this work a set of 9 PIWI varieties (5 white and 4 red) deploying genes for resistance to powdery and downy mildew were evaluated in two consecutive years in Valdegón, La Rioja, with Tempranillo and Viura as controls. The objective was to correlate agronomic performance and disease incidence with the presence of disease resistance genes in two different seasons: with (2023) and without disease pressure (2022).

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴

Wine lees are the second most important wine by-product in terms of quantity after grape stalk and marc. During aging on lees, it is well known that wine lees yield compounds that act as antioxydant. However the chemical nature of the compounds involved in this behavior (except polyphenols and glutathione) has not yet been totally elucidated. The scarce knowledge of wine lees composition and their potential exploitation make them a promising candidate to obtain new antioxidant products to be used in winemaking. In this study, an eco-sustainable approach to obtain lees extracts exhibiting antioxidant capacity is proposed. Such extracts could be used in a global enological strategy of sulfites level reduction.