Evaluation of wood starch content on bench grafting success rate in grapevine

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.

Berry juice color plays a critical role in determining grape and wine quality, influencing consumer preferences and market appeal.

The type of wine is determined by environmental, plant materials and human factors. These factors are numerous and interact together, which makes it difficult to determine the hierarchy of their effects

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region

The objective of this study is to review the scientific evidences and to advance into the knowledge of the molecular mechanisms of astringency. Astringency has been described as the drying, roughing and puckering sensation perceived when some food and beverages are tasted (1). The main, but possibly not the only, mechanism for the astringency is the precipitation of salivary proteins (2,3). Between phenolic compounds found in red wines, flavan-3-ols are the group usually related to the development of this sensation. Other compounds, phenolic or not, like anthocyanins, polysaccharides and mannoproteins could act modifying or modulating astringency perception by hindering the interaction between flavanols and salivary proteins either because of their interaction with the flavanols or because of their interaction with the salivary proteins.