Ultrastructural and chemical analysis of berry skin from two Champagne grapes varieties and in relation to Botrytis cinerea susceptibility

One of the effects of warming trends is the advance of budburst, increasing the frequency of spring frost-related damage. In April 2021, a severe frost event affected central and northern italian viticulture. In a cv. Barbera vineyard located in the Colli Piacentini wine district, after such occurrence, vines were tracked and growth of primary bud shoots (PBS), secondary bud shoots (SBS), and suckers (SK) was monitored, as well as their fruitfulness and fruit composition. Vine performances were then compared to those of the previous year, when no post-budburst freezing temperatures occurred. The goal of the study was to evaluate the efficacy of SBS in restoring yield loss due to PBS injuries and analyze respective contribution to fruit composition.

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à

Two treatments were studied in vines of cv. Tempranillo blanco (Vitis vinifera L.) during the 2012-2018 period in an experimental plot located in Rincón de Soto (La Rioja, Spain). Rainfed treatment (R0) was compared with respect to an irrigation treatment (R2) equivalent to 30% of the crop evapotranspiration (ET0) from fruitset to harvest phenological stages. Pre-veraison irrigation ranged from 43 (2014) to 66 mm/m2 (2018) while post-veraison irrigation ranged from 37 (2017) to 115 mm/m2 (2012).The normalized difference vegetation index (NDVI) was assessed by measures of reflectance, nutrients were determined by analysis of petioles sampled at veraison, grape production was determined at harvest as well as renewable wood weight was assessed at pruning time.

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Most oxidation reactions in wine require iron as a catalyst. The iron content of wine has decreased greatly in recent decades due to the use of low or no release cellar materials; however, in some cases it is still necessary to adopt winemaking practices to remove excess iron from wine, prevent its oxidation, and be able to reduce the addition of sulfur dioxide and other antioxidants.