A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

Throughout the growing season, grapevine frequently encounters environmental challenges associated with heat and light radiation stress, especially during the ripening stage, thereby constraining the yield and quality of berries. MYB24 has been previously proposed to control light responses during late fruit ripening stages, and it has been found to require the co-factor MYC2. We have generated transcriptomic data from grapevine leaves transiently co-transformed with MYB24 and MYC2. Differential expression analysis revealed 179 up-regulated genes (URGs). Considering tissue specificity, where MYB24 is specifically and highly expressed in flowers and late-ripening berries, the expression of these URGs was explored using a previously published Berry Development Atlas gathering berry development data of cv. ‘Pinot Noir’ and ‘Cabernet Sauvignon’ in different vintages.

Crimson Seedless’ (Vitis vinifera L.) is a late-ripening, red seedless table grape cultivar with inadequate anthocyanin accumulation and less than ideal berry size issues

Aims: Establishing an image of fine wine through the Geographical Indication (GI) system is of interest to the Australian wine sector. Beyond provenance, the sensory experience of fine wine is often linked to consumption with appropriate foods. For this purpose, studies were undertaken to understand consumer perceptions of what

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

l lavoro presenta l’evoluzione dei contenuti di arsenico nelle uve durante lo sviluppo e la maturazione, e la sua distribuzione nell’acino; verifica inoltre la relazione tra i contenuti di As nelle uve