Les activités peroxidasiques du raisin de quelques cépages de Roumanie

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.

Drought stress is an increasingly prevalent environmental challenge with implications for grapevine physiology and productivity, as well as for the microbiomes associated with grapevine tissues.

The Maule region hosts up to a third of the total area of vineyards in Chile, in an environment where ancient practices inherited from the colonial past coexist with modernity and dynamism that include technified irrigation and fine vines. In the dry land of Maule there is a viticulture that has subsisted with ancient vines and traditions transmitted over generations, and there is little clarity about the origin and classification of the Maule viticulture, giving rise to the use of different concepts as synonyms to describe the ancient, minority, patrimonial or Criollas vines. In order to characterize and protect the ancient material, we studied the genetic diversity of a territorial collection that covers 80% of the communes of the region, prioritizing plants established more than 40-60 years ago.

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains.

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.