Estudio de la fertilidad de los suelos para la zonificación vitícola de la D.O. MONTILLA-MORILES

Grapevine is a plant that holds significant socioeconomic importance due to its production of grapes for fresh consumption, wines, and juices. However, climate changes and susceptibility to diseases pose a threat to the quality and yield of these products. The breeding of new genotypes that are resistant/tolerant to biotic and abiotic stresses is essential to overcome the impact of climate changes. In this regard, Marker-assisted selection (MAS), which uses DNA markers, is a crucial tool in breeding programs. The efficiency and economy of this method depend on finding rapid DNA isolation methods.

As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities.

Esca is a grapevine vascular disease with detrimental consequences on vineyard yield and longevity. Recently, esca leaf symptom development has been shown to result in the occlusion of xylem vessels by tyloses in leaves and stems, leading to hydraulic failure. However, little is known regarding the response of xylem anatomy and stem growth to esca in different varieties . Here we studied the impact of esca leaf symptom development on grapevine physiology, stem growth, and xylem anatomy in two widespread cultivars, Cabernet sauvignon and Sauvignon blanc.

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas.