Evaluation of physiological properties of grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

The Maule region hosts up to a third of the total area of vineyards in Chile, in an environment where ancient practices inherited from the colonial past coexist with modernity and dynamism that include technified irrigation and fine vines. In the dry land of Maule there is a viticulture that has subsisted with ancient vines and traditions transmitted over generations, and there is little clarity about the origin and classification of the Maule viticulture, giving rise to the use of different concepts as synonyms to describe the ancient, minority, patrimonial or Criollas vines. In order to characterize and protect the ancient material, we studied the genetic diversity of a territorial collection that covers 80% of the communes of the region, prioritizing plants established more than 40-60 years ago.

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Bobal is the second most widely grown Spanish red grape variety (54,165 has), mainly cultivated in the Valencian Community and especially, in Utiel-Requena region (about 67% of 34,000 has). In this study, agronomic and enological parameters were determined in 98 biotypes selected during 2018 and 2019 in more than 50 vineyards over 50 years-old in the Utiel-Requena region. Moreover, a multi-criteria approach considering temperature and rainfall (Fig. 1A), among other parameters, was made to establish three different zones within the region (Fig. 1B), where in the future the selected biotypes will evaluated. In fact, in 2020, 4 replicates and 12 vines per biotype were planted in an experimental vineyard to preserve this important intra-cultivar diversity.