Sviluppo vegetativo del Nebbiolo nell’area di produzione del Barolo DOCG: influenza sulla qualita’ della produzione

Le Cabernet-Sauvignon est un cépage très répandu dans la région du Penedès (Espagne) où cette variété peut bien s’adapter et donne des produits de haute qualité.

Most vineyards are grafted and include a variety (Vitis vinifera) grafted over a wild Vitis rootstock (hybrids of V. berlandieri, riparia and rupestris). Grape berry quality at harvest depends on a subtle balance between acidity and the concentrations of sugars, polyphenols and precursors of aroma compounds. The mechanisms controlling the balance of sugars/acids/polyphenols are influenced by the abiotic environment, in particular nitrogen supply, and interact with the genotypes of both the scion variety and the rootstock. Previous work suggests that some of the effects of water stress are in fact linked to a nitrogen deficiency driven indirectly by the reduction of water absorption.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Understanding the impact of rootstocks on grapevine water relations is crucial to face climate change maintaining vineyard productivity and sustainability.

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.