Loss of trans-resveratrol in young red wines

In general, cis-resveratrol shows fewer health effects than trans-resveratrol, including its anti-inflammatory power. According with this study it is possible that older red wines will not provide the same degree of health benefits compared to younger red wines. However, further work is required to confirm the dependency of resveratrol flux on the age of the wine in question.

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Understanding wine’s more abstract attributes

This post reports the results of a study carried out to investigate (i) attributes driving wine professionals’ judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. The key drivers of perceived quality were descriptors varietal typicality, expressiveness, overall structure, and attractive fruit aromatics, along with complexity questionnaire attributes of harmony, balance, and number of identifiable flavours. Results show that quality and complexity were positively associated concepts and that both were linked positively with varietal typicality. Visual influence was not a major driver of wine professionals’ judgments but being able to see a wine’s colour influenced tasters’ judgments to wines at each end of the price/quality spectrum.

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The importance of soil health for winegrape production

Soil health is crucial to maintain environmental quality, crop yield, and grape quality. Therefore, the use of sustainable soil management practices is becoming common in wine growing regions around the world. This post discusses interrelated dynamic physical, chemical, and biological properties associated with soil health and how they could be important in the expression of the terroir.

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Ιn vitro effects of Vitis vinifera L. leaf extract on UV-stressed human dermal fibroblasts

Natural products such as plant extracts have been implicated in the skin antioxidant and anti-aging cellular protection against environmental stress such the one caused by UV radiation. This post summarizes the results of a study where the in vitro effect of a leaf extract from Vitis vinifera L. on UV-stressed primary human dermal fibroblasts was assessed. The results of the study will contribute to understanding further the molecular mechanisms governing anti-aging and stress responses in human dermal cells and may lead to new target molecules for skin-care products.

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Sustainability of wine packaging alternatives: What is the consumers’ perception?

The glass bottles used for the packaging of wine, is the main cause of environmental impact of the wine life cycle. Using lighter packaging alternatives (such as bag-in-box, aseptic carton, or PET bottles) significantly decreases that environmental impact. In Italy, there is widespread scepticism towards wine bottled in alternative packaging. This study presents a preliminary survey addressed to a sample of 1000 wine consumers to explore their attitudes and willingness to purchase wine in packaging alternatives that are more sustainable than glass bottles. Read the post to know the results.

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The past, present and future of wine lees valorisation

Wine lees, a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks, is one of the main by-products of the winemaking industry. Since wine lees are considered a soil pollutant, it is important to find strategies for their recovery and valorization. In this post the authors discuss wine lees valorization strategies. Authors highlight the importance of an integrated approach tailored to extract the highest number and amount of compounds with potential applications in different sectors, thus improving also the environmental and economic sustainability of the whole wine supply chain.

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Brettanomyces bruxellensis biofilm mode of life

The yeast Brettanomyces bruxellensis is responsible for wine spoilage in several winemaking process steps due to its resistance to multiple stress conditions. This post reports the results of a recently published work where the capacity of yeast Brettanomyces bruxellensis to form biofilm in wine was explored. Brettanomyces bruxellensis strains were able to form biofilms in synthetic medium but also in wine on stainless steel chip. Finally, microscopic observations in wine unexpectedly revealed the presence of “chlamydospore-like” structures that have never been observed for Brettanomyces bruxellensis. Chlamydospores were described as forms of resistance in some fungi, however in yeast, their role was never clearly identified.

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3D reconstruction of grape bunches

This post is about a study where it is proposed a method that enables a more accurate reconstruction of grape bunch framework, aiming to facilitate the automatic extraction of phenotypic traits and the improvement of breeding programs along with vineyard management. Due to its simple sensor input requirements, the proposed method can be applied under field conditions.

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Bird damage management in vineyards: Comparing efficacy of a bird psychology-incorporated unmanned aerial vehicle system with netting and visual scaring

Bird damage to wine grapes is a significant global problem that cost the wine industry millions of dollars every year. Many bird management methods were developed to reduce damage, yet there are currently very few cost-effective solutions. Recent development of autonomous Unmanned Aerial Vehicles (UAVs) presents opportunities in using this new technology for bird management. This post reports the results of a study carried out to assess the efficacy of these methods based upon managed trials in vineyards.

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Phenolic composition, quality and authenticity of grapes and wines by vibrational spectroscopy

Due to its great importance on the structure, flavour and color of wines, phenolic compounds have been determined along time by different instrumental techniques combining physical and chemical methodologies. This post describes innovative analytical systems, based on spectroscopy, which can analyse complex chemical samples like wine. These are fast, accurate and eco-friendly methods with high potential to be used in wine industry.

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