The impact of leaf canopy management on eco-physiology, wood chemical properties and microbial communities in root, trunk and cordon of Riesling grapevines (Vitis vinifera L.)

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

The vast majority of our understanding of grapevine physiology is focused on the processes that occur during the growing season. Though not obvious, winter physiological changes are dynamic and complex, and have great influence on the survival and phenology of grapevines. In cool and cold climates, winter temperatures are a constant threat to vine survival. Additionally, as climate changes, grapevine production is moving toward more traditionally cool and cold climates, either latitudinal or altitudinal in location. Our research focuses on understanding how grapevines navigate winter physiological changes and how temperature impacts aspects of cold hardiness and dormancy. Through these studies, we have gained keen insight into the connections between winter temperature, maximum cold haridness, and budbreak phenology, that can be used to develop prediction models for viticulture in a changing climate.

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

L’AOC Ribeiro est la plus ancienne de Galice (NO de l’Espagne), avec une aire de production potentielle de 3.200 ha. Situé dans la région centrale de la vallée du Miño, le Ribeiro a un climat de tipe maritime tempéré qui se correspond avec la zone climatique II de Winkler.