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Genetic causes of SO2 consumption in Saccharomyces cerevisiae

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation. SO2 concentration is also a source of health concerns and is therefore legally regulated. During the alcoholic fermentation SO2 can be produced or consumed by the […]

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Fungal resident flora of a new winery: colonization, dynamics and potential persistence capacities

Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging. More recently, and as previously described for Saccharomyces cerevisiae, the persistence of winery resident flora (non-Saccharomyces yeasts) over time and its contribution to the alcoholic fermentation have been demonstrated. Also, winery surfaces were described as […]

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Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors. One of the most important factors that will unequivocally affect the final wine pro-perties is the grape maturity level. Grape ripening is an extremely complex process, in which the metabolites and precursors concentrations change significantly with […]

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Mitigating the effects of climate change on berry composition by canopy management

Primary and secondary metabolites are major components of grape composition and their balances define wine typicality. Global climate change is modifying vine physiology and especially the composition of grape berries at harvest, by decoupling phenolic and aromatic maturities (depending on secondary metabolites) from technical maturity (depending on primary metabolites). These modifications can be limited through […]

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Viticultural zoning of central chile based on bioclimatic indexes and the impact of climate warming

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir. Several bioclimatic indexes have been proposed that attempt to describe the climatic aptitude for high quality wine […]

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Adapting wine production to climate change through the exploration of the diversity of Vitis vinifera cultivars

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions. All these factors interact and growers optimize the output in terms of yield and quality by adapting plant material and management practices to environmental factors (soil and climate). Hence, plant material […]

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