Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD).

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1].

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).