Vine responses to two irrigation systems in the region of Vinhos Verdes

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.

The ability of grapevine cultivars and rootstocks to cope with and adapt to recurring water constraints is the focus of this study. The contribution of intrinsic (epigenetic) and extrinsic (rootzone microbial community) factors to water stress resilience will be discussed. The study was conducted in a validated model vineyard where three scion cultivars (Pinotage, Shiraz, and Cabernet Sauvignon) on two rootstocks (Richter 110 and USVIT8-7) grow under recurring seasonal water constraint (and control) scenarios since planting (in 2020). Comprehensive profiling of the site, soil, atmospheric conditions, plants, and their physiological responses provide contextual data for the analyses conducted.