Phenotypical impact of a floral somatic mutation in the cultivar Listán Prieto

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.

The effect of two rootstocks of different drought tolerance (1103 Paulsen and 3309 Couderc) on sap flow, water relations and gas exchange of cv. Xinomavro (Vitis vinifera L.) was investigated during the 2005 season in Naoussa, Greece. Soil was maintained at field capacity for both rootstock treatments until mid July when a restricted water regime was applied by irrigation cutoff. Sap flow diurnals for the Xinomavro-1103P combination showed a rapid decrease of flow after midday, under water stress conditions.

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.