Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall

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.

Vegetative propagation of grapevines can generate spontaneous somatic variations, providing a valuable source for cultivar improvement. In this context, natural variation in the composition of phenolic compounds in grapevine berries and seeds stands as a pivotal factor in crafting wines with diverse oenological profiles from the same cultivar. To deepen on the understanding of the physiological and genetic mechanisms driving somatic variation in grape phenolics, here we characterized a somatic variant from Tempranillo Tinto, the clone VN21, that exhibits an intense reduced berry skin cuticle and increased extractability of phenolic compounds during wine fermentation.

Context and purpose of the study – Vine development, and hence management, depends on dynamic factors (climate, soil moisture, cultural practices etc.) whose impact can vary depending upon their temporal modalities.

Drought poses a challenge to future viticulture, exacerbated by climate change, which increases the frequency and severity of water shortages.