Temperature-based phenology modelling for the grapevine 

Downy mildew, caused by the oomycete Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni, is one of the most destructive grapevine diseases mostly affecting Vitis vinifera L. and impacting on viticulture. The pathogen invasion can induce in grapevine multiple defense reactions, first PAMP-Triggered Immunity and secondly Effector-Triggered Immunity. Plasmopara viticola can overcome these defense mechanisms through the secretion of effectors, such as RxLR, into the plant cells, making it easier for the oomycete to infect grapevines. Currently, the use of chemical pesticides remains the most effective way to control the pathogen with severe negative side effects on the environment and animal health.

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains.

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.

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.