Partial rootzone drying (PRD): strategic irrigation management as viticultural tool affecting plant physiology and berry quality

Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

The increasing frequency of extreme weather events (EWE) represents a severe threat to viticulture.

Context and purpose of the study ‐ Vine balance is a concept describing the relationship between carbon assimilation (usually estimated using a measure of vine vigour, e.g. pruning weight) and its utilisation for fruit production (usually estimated using harvest yield). Manipulating vine balance through leaf area or crop load adjustments affects the proportion of the vine’s total carbohydrate production required to mature the fruit. It is commonly considered that composition of the berry, and resulting wine, is strongly affected by vine balance.