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

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.

Agrivoltaics (AV), the innovative dual-use of land for agriculture and photovoltaic energy production on the same land, offers a promising solution to the challenges of expanding renewable energy without compromising valuable agricultural land.

The use of grapevine genetic diversity is a way to mitigate the negative impacts of climate change on viticulture systems. Leaf epidermal flavonoids (including flavonols and anthocyanins) are involved in plant defense mechanisms against environmental stresses, like high temperatures or excessive solar radiation [1,2]. Among other factors, they modulate light absorption, which reduces photoinhibition processes in photosynthetic tissues [1]. Therefore, the identification of grapevine cultivars with an increased content on leaf epidermal flavonoids arises as a potential avenue to improve grapevine tolerance to some detrimental environmental stresses.