Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

Exposure to solar radiation affects berry composition through photomorphogenesis or changes in temperature. Flavonol synthesis is upregulated by UV‐B radiation

Red wines felt as astringent and bitter generally show high content of tannins due to grape phenolic compounds’ extraction in the maceration process. Among different enological practices, mannoproteins have been shown to improve the mouthfeel of red wines (1) and the color (2,3). In this work, we evaluated the effect of mannoproteins on the mouthfeel profile of Sangiovese wines obtained by excessive tannin extraction.

Context and purpose of the study. The genetic improvement of grapevines at the Edmund Mach Foundation (FEM) has evolved significantly since its inception, and its philosophy on sustainable viticulture through crossbreeding techniques aligns with the urgent need to reduce chemical use in agriculture.

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.