Assessing reserve nitrogen at dormancy for predicting spring nitrogen status in Chardonnay grapevines

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

The use of rootstock of American origin has been the classic method of fighting against Phylloxera for more than 100 years. For this reason, it is interesting to establish if different rootstock modifies nutrient composition as well as trace elements content that could be important for determining the traceability of the vine products. A survey of four classic rootstocks (110-Richter, SO4, FERCAL and 1103-Paulsen) and four new ones (M1, M2, M3 and M4) provided by Agromillora Iberia. S.L.U., all of them grafted with the Tempranillo variety, has been carried out during 2019. The eight rootstocks were planted in pots of 500 cc, on three soils with very different characteristics from Castilla-La Mancha (Spain). In the month of July, the leaves were collected and dried in a forced air oven for seven days at 40ºC. Then, the samples were prepared for the analysis determination, carried out by X-Ray fluorescence spectrometry. The results obtained showed that in the case of content in mineral elements in leaf, separated by soil type, we can report the importance of few elements such as Si, Fe, Pb and, especially, Sr. The rootstock does not influence the composition of the vine leaf for the studied elements that are the most important in determining the geochemical footprint of the soil. The influence of the soil can be discriminated according to some elements such as Fe, Pb, Si and, especially, Sr.

The aromatic perception is one of the main factors that influence the
consumer when determining the wine’s quality and acceptance. Numerous factors (soil, climate,
winemaking style, cultivar) can influence the volatile compounds. Some of these compounds are released directly from the grape berries while others are formed during the fermentation and aging processes. However, little is known about the quality and aromatic formation of Syrah variety in the winter cycle cultivated in São Paulo.

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.