Green berries on Gewürztraminer (Vitis vinifera L.) in South Tyrol (Italy)

Leaf removal in the bunch zone is a common viticultural practice with several objectives, yet it has been difficult to conclusively link the physiological mechanism(s) and metabolic berry impact to this widely practiced treatment. We used a field-omics approach1 in a Sauvignon blanc high altitude model vineyard, showing that the early leaf removal in the bunch zone caused quantifiable and stable responses (over years) in the microclimate where the main perturbation was increased exposure. We provide an explanation for how leaf removal leads to the shifts in grape metabolites typically linked to this treatment and confirm anecdotal evidence and previous reports that leaf removal treatment at an early stage of berry development affects “quality-associated” metabolites (monoterpenes and norisoprenoids).

Phenolic compounds are very importants in crop plants, which is why there have been the subject of a large number of studies

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

The components and the methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al.

Sono stati presi in considerazione alcuni dati agrometeorologici dell’Oltrepò Pavese (temperature e piovosità degli ultimi 80 anni) e gli studi delle curve di maturazione condotti in zona sul Pinot nero da spumante negli anni (1988-1991, 1999-2000, 2006-2008), si nota che l’aumento progressivo negli anni delle temperature attive (indice di Winkler) ha determinato un anticipo dell’invaiatura, definita dal parametro “punto di incrocio” (intersezione delle funzioni di zuccheri ed acidità nel tempo), con conseguente anticipo della data di vendemmia di circa 12-15 gg.