Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.

Seedless table grapes are greatly appreciated for fresh and dry consumption. There is also some interest in seedless winegrapes, because the combination of lower fruit set, smaller berries with higher skin/pulp ratio and looser bunches with the absence of seeds in crushed berries, a possible source of astringent tannins, might also have favorable effects on wine quality.
The gene VviAGL11 has been shown to play a central role in stenospermocarpy in Sultanina, but the molecular bases of other sources of stenospermocarpy as well as of parthenocarpy have not been clarified yet.

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Color is one of the key elements in the marketing of rosé wines[1]. Their broad range of color is due to the presence of red pigments (i.e. anthocyanins and their derivatives) and yellow pigments, likely including polyphenol oxidation products. Clarifying agents are widely used in the winemaking industry to enhance wine stability and to modulate wine color by binding and precipitating polyphenols[2]. During this study, the impact of four different fining agents (i.e. two vegetal proteins, potatoe and pea proteins, an animal protein, casein, and a synthetic polymer, polyvinylpolypyrrolidone, PVPP) on Syrah Rose wine color and phenolic composition (especially pigments) was investigated. Color was characterized by spectrophotometry analysis using the CIELab system in addition to absorbance data. Fining using PVPP had the highest impact on redness (a*) and lightness (L*) parameters, whereas patatin strongly reduced the yellow component (b*) of the wine color. In parallel, the concentration of 125 phenolic compounds including 85 anthocyanins and derived pigments was determined by Ultra High Performance Liquid Chromatography coupled to elestrospray ionisaion triple-quadrupole Mass Spectrometry (UHPLC-QqQ-ESI-MS) in the Multiple Reaction Monitoring mode[3] .

Root architecture (RSA), the spatial-temporal arrangement of a root system in soil, is essential for edaphic resources acquisition by the plant, and thus contributes largely to its productivity and adaptation to environmental stresses, particularly soil water deficit. In grafted grapevine, while the degree of drought tolerance induced by the rootstock has been well documented in the vineyard, information about the underlying physiological processes, particularly at the root level, is scarce, due to the inherent difficulties in observing large root systems in situ. The aims of this study were (i) to determine the phenotypic differences in traits related to root distribution and morphology along the substrate profile in different Vitis rootstocks during early growth, (ii) to assess the plasticity of these traits to soil water deficit and (iii) to quantify their relationships with plant water uptake.