Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.

The application of remote and proximal sensing is a fast and efficient method to monitor grapevine vegetative and physiological parameters and is considered valuable to derive information on associated yield and quality traits in the vineyard. Further details can be obtained by the application of molecular analysis at the gene expression level aiming at elucidating how pathways controlling the formation of different grape quality traits are influenced by spatial variability. This work aims at evaluating intra-vineyard variability in grape composition at harvest and at comparing this with remotely sensed canopy vegetation data and molecular-based approaches.

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.