Vineyard floors in warm, dry landscapes including those in South Australia, have traditionally been managed using intensive practices such as tillage and herbicides to control weeds and vegetation, thereby limiting competition with grapevines for water and nutrients in order to not compromise yields.

Validation of the phloroglucinolysis and RP-HPLC method showed selectivity and repeatability within acceptable limits for all investigated matrices. Recovery of polymeric phenols by SPE was also acceptable.

Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.

Phenolic compounds are released from the wood into the wine spirit (WS) during the ageing process, and are of utmost importance to the colour, flavour, taste and the overall quality acquired by this spirit drink.1 Their concentrations in the WS and the related effects mainly depend on the kind of wood (oaks vs chestnut), toasting level and ageing technology (traditional using wooden barrels vs alternative).1,2,3

“Ribeira Sacra” is an origin denomination located between the provinces of Lugo and Ourense, in Galicia (northwest of Spain).

Grapevine cultivars are vegetatively propagated to maintain their varietal attributes. However, spontaneous somatic variation emerges during prolonged periods of vegetative growth, providing an opportunity for the natural improvement of traditional grapevine cultivars. Notably, reduction in bunch compactness is a favorable trait in viticulture, offering advantages such as decreased susceptibility to bunch fungal diseases, and a more uniform ripening of berries. To unravel the genetic and developmental mechanisms behind bunch compactness variation, we examined a somatic variant of Tempranillo Tinto cultivar with loose bunches. We found that the mutant clone exhibits a ~50% reduction in pollen viability compared to typical Tempranillo clones.

Over the past fifteen years or so, a number of theories have emerged on more or less new pruning practices.

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

The aim of this research was to evaluate the variability of ripening characteristics of the Tempranillo variety within the Ribera del Duero Designation of Origin (Spain) and it relationships with soil characteristics