Screening grapes by size prior to winemaking could be a good tool for winemaking grape’s potential, but berry size per se could not be used as criteria for winemaking grape’s potential if grapes came from different origins, since skin’s thickness and seed’s proportion could not be neglected.
This post is a brief summary about a study aimed to develop an effective assay for the genetic traceability of ‘Nebbiolo’mono-varietal musts and wines. In particular, three main tasks were focused: identification of Nebbiolo’-specific SNPs starting from available databases and genotypes analysed by Vitis18kSNP array, optimization of DNA extraction protocols from must and wine, development of TaqMan® SNP assays for varietal authentication in ‘Nebbiolo’ musts and wines.
Climate change will result in an increase in temperature and an intensification of drought in many regions across the globe. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations in management strategies to ensure yield and quality of agricultural products in these changing conditions.
The use of new technologies of capture like MMS or UAV reduce the cost and time of registration and allow the improvement of knowledge of the status of this kind of high value heritage areas.
This is the last post of 2019. The second year of Science & Wine existence, time for a brief reflection. This was a great year!
This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.
This post is a summary of a study carried out to analyse the effects of the rootstock, irrigation method, and their interaction on the final wine composition, volatile aromatic profile, and wine sensory attributes. According with the results authors recommend the use of low vigor rootstocks and deficit irrigation techniques with small water volumes to improve Monastrell wine quality, and as a measure to adapt vineyards to climate change under semiarid and water limiting conditions.
Wine metabolome results from a complex process, involving grapes, yeast, bacteria, terroir effects and its ageing in wooden barrels. Wine metabolome fingerprint tells the story of its origin, production and quality. Its characterization is of paramount importance for quality control, authenticity and quality improvement. Wine metabolome characterization remains one the greatest challenges of analytical chemistry and biochemistry that challenges all conventional approaches to metabolomics.
What is a biodynamic wine? Which techniques can be used to distinguish a biodynamic wine from the conventional one? Besides the answer to these questions this post also address other aspects regarding organic wines such as antioxidant capacity, human toxicity effects and SO2 levels. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are addressed.
This post describes the effect of must protein treatment on tannin retention in a wine made with Frontenac a cold-hardy variety developed at the University of Minnesota. Treatments tested were bentonite and heat; pomace: fermented with and without; tannin addition: 0–9 g/L; and time of maceration: 0–11 days. Protein removal from must prior to alcoholic fermentation, using bentonite addition or heat treatment did not improve tannin retention. On the contrary, conducting fermentation without pomace significantly increased tannin retention in wine, when exogenous tannins in a dose 5-15 times higher to the one the recommended dose were added.