Utilización de los estudios detallados y muy detallados de suelos en la microzonificación vitícola

The elemental composition (the ionome) of grape leaves is an important indicator of nutritional
health, but its genetic architecture has received limited scientific attention. In this study, we
analyzed the leaf ionome of 131 interspecific F1 hybrid progeny from a Vitis rupestris (♀) X Vitis
riparia (♂) cross. The progeny were replicated in New York, South Dakota, Southwest Missouri ad Central Missouri, and the concentration of 20 elements were measured in their leaves at
three different phenological stages during the growing season. In leaves collected at the apical node at anthesis, elemental concentrations correlated in a consistent manner (p < 0.05) across all four geographic locations. In subsequent phenological stages, elemental ratios in the apical-node leaves remained consistent across the South Dakota and New York sites, but not across the Missouri sites. In leaves collected at the basal and middle nodes, correlations varied greatly across all locations.

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

The intricate relationship between the necrotrophic pathogen Botrytis cinerea and grape berries (Vitis vinifera spp.) can lead to the development of either the desirable noble rot (NR) or the unfavourable grey rot (GR), depending on the prevailing weather conditions.

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.