Free amino acid composition of must from 7 Vitis vinifera L. cv. in Latium (Italy)

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].

The Mediterranean basin is one of the most vulnerable regions to Climate Change effects. According to unanimous forecasts, the vineyards of Castilla-La Mancha will be among the most adversely affected by rising temperatures and water scarcity during the vine’s vegetative period. One potential strategy to mitigate the negative impacts of these changes involves the identification of grapevine varieties with superior water use efficiency, while ensuring satisfactory yields and grape quality.

The effects of anthropogenic activities on vineyard (different plant protections) and in winery
(pressing/clarification step, addition of sulfur dioxide) on fungal populations from grape to wine were studied. The studied anthropogenic activities modify the fungal diversity. Thus, lower biodiversity of grapes from organic modality was measured for the three vintages considered compared to biodiversity from ecophyto modality and conventional modality. The pressing / clarification steps strongly modify fungal populations and the influence of the winery flora is highlighted.