Molecular characterization of a variegated grapevine mutant cv Bruce’s Sport

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Evidence for a specific effect of soil mineral composition on wine character is largely anecdotal. However, soil potassium supply to the vine must be properly balanced between deficiency and excess for good fruit quality.

The effects of climate change in viticulture are currently a major concern, with heat waves and drought affecting yield, wine quality, and in extreme cases, even plant survival. Ancient grapevine varieties have high intravarietal genetic variability that so far has been explored successfully to improve yield and must quality. Currently, there is little information available on intravarietal variability regarding responses to stress. In the current work, the intravarietal genetic variability of several Portuguese varieties was studied for yield, must quality, and tolerance to abiotic stress, through indirect, rapid, and nondestructive measurements carried out in the field.

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.