Suitability of Vitis vinifera cv. Carignan versus cv. Tempranillo, in Rioja DOC (Spain), under different weather conditions and projected climate change scenarios

There is growing concern about the effects that a climate change may have on grape production and quality. This has led to studies carried out in different wine-growing areas of the world in which a trend of advance of phenology and harvest has been seen.  However, the degree of change may not be the same in all areas and for all varieties. Given the projected climate change scenarios that involve changes in temperatures and in precipitation, it is necessary to deepen the knowledge of the response of different varieties to these changes and identify those varieties that may be more resilient, in addition to adopting other measures that can help mitigate the effects of warming.

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3rd World Science & Wine: Sustainability of wine production and food systems in the Mediterranean region

As promised, we will maintain the organization of the World Congress every two years. The 3rd World Science & Wine Congress will be from 14 to 16 June 2023 in Vila Nova De Gaia and the Douro region. The topic for this scientific meeting here will be “Sustainability of wine production and food systems in the Mediterranean region”.

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Vineyard management influences grape-borne fungal community and the aroma profile of wines: the case study of Montepulciano d’Abruzzo

This post summarizes the results of a study aimed to investigate the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity. The obtained results revealed that farming practices shape the fungal community influencing wine traits linking the wine with the viti-vinicultural area of origin.

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry

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Festa do Tomate Coração de Boi do Douro

O Tomate Coração de Boi, que embeleza as hortas durienses e transmontanas durante o mês de agosto, é um fruto carnudo e sumarento muito apreciado por todos. Dada a sua importância para a região, desde 2016 que se organiza um evento festivo que visa promover este fruto, que encontra no Douro e em Trás-os Montes, ótimas condições para o seu amadurecimento.
The Tomate Coração de Boi, which beautifies the Douro and Trás-os-Montes vegetable gardens during August, is a fleshy and juicy fruit much appreciated by everyone. Given its importance to the region, since 2016 a festive event has been organized to promote this fruit, which is found in the Douro region and Trás-os Montes, with excellent conditions for its ripening.

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False positive effect of sulfur sources used in growing and processing of vine (Vitis Vinifera L.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement

Vine leaves, which are produced fresh, brined or fermented from the leaves of Vitis Vinifera in Türkiye are an important food. Sulfur is used as a pesticide and sulfur compounds can be used as additives during the growing and processing of the vine leaves. These sulfur sources cause positive results on carbon disulfide (CS2) measurements by GC-MS. Therefore, the main objective of the present study was to investigate the effects of residues of sulfur or sulfur compounds on dithiocarbamate analysis methods based on CS2 measurement.

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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Grape pomace, a wine-making by-product rich in dietary fiber and total phenolic compounds, is a potential functional ingredient in the fortification of baked goods. Grape pomace improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks’technological properties without affecting sensory acceptability.

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Heating effect on leaf functioning, water use efficiency and berry composition in two contrasting Vitis vinifera varieties.

Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.

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5th Edition of the Wine Active Compounds (WAC) Congress, Dijon 2022

After two successive postponements, the fifth edition of Wine Active Compounds (WAC) 2021 happened in the Palace of the Dukes of Burgundy in Dijon, France, from Wednesday June 29 to Friday July 1, 2022, under the auspices of the UNESCO Chair “Culture & Traditions of Wines” and the Institut Jules Guyot at University of Burgund.

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