What triggers the decision to ripen 

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Dans le cadre de TerclimPro 2025, Sébastien Zito a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/9161

Global changes in temperature patterns necessitate the development of viticultural adaptation strategies. One promising approach involves modifying the training system and elevating trunk height. This study explored the potential of raising the vine trunk as an adaptive strategy to counteract the effects of increasing temperatures and delay ripening. Thermal conditions, radiation levels, and must composition were measured at different heights (10 and 150 cm) in a commercial vineyard of the minority variety Maturana Blanca, trained on a vertical cordon.

Cultivar and rootstock selection are two well-known strategies for adapting vine production in challenging environments. Despite the vast diversity of rootstocks and cultivars, their effective contribution to grapevine sustainable development and acclimation to changing growing conditions remains an open question. The use of robust and prompt monitoring tools can allow a powerful screening of the water status of the vineyard before considering a further detailed characterization. This study leveraged new tools to monitor the stomatal conductance (gs), transpiration rate (E), and quantum efficiency of photosystem II (ᶲPSII) throughout a season, from pre-veraison to after-harvest.

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².