Yearly Archives: 2020

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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Postponed international vine and wine events

Many major international events for the vine and wine research and industry worldwide are postponed due to the current health crisis. ‣ The 11th International Symposium on Grapevine Physiology and Biotechnology should take place in October 2021. More information ‣ The 13th International Terroir Congress will be held from Sunday 15th November to Friday 20th of November 2020, as […]

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Articles published in IVES Technical Reviews in April 2020

3 articles were published in IVES Technical Reviews – vine and wine in April 2020, click to read more: Streito J.C., Chartois M., Pierre É., Rossi J.P. Beware the brown marmorated stink bug! Reyes González-Centeno M., Thibon C., Teissedre P.L, Chira K.. Does barrel size influence white wine aging quality? Marchal A., Waffo-Téguo P., Gammacurta M., Prida A., Dubourdieu D. Origins of the sweetness derived […]

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Articles published in OENO One in April 2020

5 articles were published in OENO One – vine and wine open access journal – in April 2020, click to read more: Geffroy O., Kleiber D., & Jacques A. May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. Lemos Junior W. J. F., Nadai C., Rolle L., da […]

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VitiSynth: an international vine and wine open access database

VitiSynth is an international open access database of wine and table grape industry knowledge (enology, viticulture, wine business, wine marketing, wine sensory, wine & health etc.). “My personal goal is to build a lasting knowledge base for use by vineyard managers, oenologists, viticulturists, researchers, students and enthusiasts and a forum for discussion of very specific topics. […]

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