Essai de maîtrise optimisée de la vigueur de deux clones de chenin sur schistes verts du carbonifère en zone A.O.C. Coteaux du Layon

Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.

In the Northeast of Brazil, vines can produce twice a year, because annual average temperature is 26ºC, with high solar radiation and water availability for irrigation.

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

Climate has a predominant role on growth and development of grapevines. Therefore, climate change represents an important challenge to the winemaking sector.

Recently, foliar treatments with mineral-based compounds have shown positive effects on grapevine production by protecting grape from thermal excesses and reducing the decoupling between technological and phenolic maturity caused by climate change. Unraveling the effect of mineral particle applications on grape-associated microbes is pivotal for successful wine processing, due to the influence of the microbiota on wine composition and stability. To our knowledge, this is the first work that comprehensively studied the effects of kaolin and chabasite-rich zeolitites treatments on grape-related microorganisms (by real-time PCR quantification of total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria), the expression of genes related to the flavonoid biosynthesis (PAL1, CHS1, F3H2, DFR, LDOX, UFGT, MYBA1, GST4, FLS4 genes) and the berry composition (°Brix, pH, acidity and anthocyanin concentrations) in cv. Sangiovese during ripening in two growing seasons (2019 and 2020).