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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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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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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Towards a sustainable viticulture: The combination of deficit irrigation strategies and agroecological practices in Mediterranean vineyards. A review and update

This post summarizes a review of the state of the art of different physiologically-based water-saving irrigation strategies and methods used to improve productive water use efficiency and berry and wine quality in vineyards. Authors also show how these irrigation practices, combined with more sustainable soil management and other agroecological practices, can help to mitigate the negative effects of climate change on wine grapes cultivation and make irrigated Mediterranean vineyards more resilient and sustainable. The authors also review optimum vine water status ranges and the thresholds proposed for better deficit irrigation scheduling in vineyards. In addition. They consider sustainable soil management practices – such as cover crops, mulching, composting, reduced tillage, mutualistic plant-microorganisms interactions, and agroforestry . The idea is to design sustainable and climate-change-resilient agricultural systems (e.g. vineyards) in Mediterranean semi-arid areas.

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Influence of Climate on Soil and Wine Bacterial Diversity on a Vineyard in a Non-traditional Wine Region in Argentina

Argentina is the fifth world-wide wine producer, with an area of emerging importance in the Southwest of Buenos Aires Province, where climatic conditions are rather challenging. The authors of this post studied the variations in soil and wine bacterial diversity through three consecutive vintages, and how climatic conditions affected said diversity. During the years of the study there were two harsh climatic events, a prolonged drought that extended over two vegetative periods, and an unseasonable spring frost in 2017. The authors found that the bacterial diversity reacted to these climatic events, given that there was a shift in the taxa exclusive to soil and wine, and shared by both, through time. The results show a core of microorganisms in soil as well as in wine, belonging to different phyla that are conserved across the vintage years. A trend to an enrichment in Actinobacteria was detected in soil samples, whereas a high relative abundance of the Acetobacteraceae family and a scarcity of Lactic Acid Bacteria (LAB) were detected in the wine samples. The results of the study contribute to a better understanding of the impact of climatic conditions on the soil and wine microbiota and can provide vintners with valuable knowledge for improving their wine production.

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Wine packaging and its impact on flavor

This is a post that summarizes a review of the most commonly available wine packaging categories. This includes glass bottles, polyethylene terephthalate bottles, bag-in-box, aluminum cans, and Tetra Pak. While glass is still the dominant packaging material within the wine industry and by consumer demand, economic and environmental concerns are driving the industry and consumers to investigate and adopt alternative packaging materials.

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How to convert a waste into a high added value product using green extraction technologies?

Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of the study summarized in this post was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.

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New Climate Normals

The question is “what is normal”? Like many meteorologists and climate scientists, I get asked this question all the time. We typically make statements that describe a certain day, or month, or event, as warmer, colder, more extreme, etc. than average or normal. This is because observing and discussing climate is inherently statistical and requires comparison to baseline periods to make sense of how they relate to our lives. By saying goodbye to 2020 – I think we can all agree it’s more aptly good riddance – we are moving from one decade into another and ushering in a new climate baseline period and new statistics to report from. So, with new climate normal period data being released in many countries worldwide, and the USA last month, I thought it would be worth sharing a little about this process and what it means as we start discussing the “new normal”.

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