Influence of agronomic practices in soil water content in mid-mountain vineyards

The first forms of life on earth were bacteria and single-celled blue-green algae. They evolved into land plants around 500 million years ago, developing mechanisms for surviving on land, such as roots, stems and leaves. This evolution also led them to coexist with other organisms, such as insects and animals, for pollination and seed dispersal, as well as to resist environmental factors such as drought and disease.

Condensed tannins are widely distributed in plant‐derived foods and beverages like grape, red wine, nuts, tea, apples and chocolate in which they contribute to multiple sensorial properties such as flavor, color, and taste (astringency and bitterness). During the wine making process,

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).

In red wines the post-MLF SO2 addition is an essential event. It is also the case for the “mutage” during the elaboration of the “liquoreux”. At these moments SO2 plays an antimicrobial action and an antioxidant effect. But at current pH of wines, ensuring a powerful molecular SO2 has become very difficult. Recent work on Brettanomyces strains have also shown that some strains are resistant up to 1.2 mg / L of molecular SO2. It’s also the case of the some Saccharomuces or Zygosaccharomyces strains suitable to re-ferment “liquoreux” wines after the “mutage”.

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.