Xylem vessel blockages in grape pedicel growing in tropical climate observed by microtomography

The habit of regular, moderate wine consumption, particularly with meals, is associated with protective effects from coronary heart disease. Epidemiological studies looking at myocardial protection/recovery focus mainly on the effects of red wine due to its high content in antioxidants, especially polyphenols. In several previous studies, conducted in our laboratory, we have concentrated on the effects of moderate consumption of white wine, by experimental animals (rats), gaining a significant experience in technical and procedural challenges. The scientific literature, and our past experience, suggests that rats are resilient towards consumption of full bodied, barrique red wines.

Rootstocks are gaining importance in viticulture as a strategy to combat abiotic challenges, as well as enhancing scion physiology and attributes. Therefore, understanding how the rootstock affects photosynthesis is insightful for genetic improvement of either genotype in the grafted grapevines. Photosynthetic parameters such as maximum rate of carboxylation of RuBP (Vcmax) and the maximum rate of electron transport driving RuBP regeneration (Jmax) have been identified as ideal targets for breeding and genetic studies. However, techniques used to directly measure these photosynthetic parameters are limited to the single leaf level and are time-consuming measurements.

Nitrogen and temperature are two important factors that influence wine fermentation and volatile compounds production. Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed.

Context and purpose of the study. Croatia has rich grapevine genetic resources with more than 130 native varieties preserved.

Una de las biotecnologías más potentes para disminuir el pH en vinos de zonas cálidas y en variedades de pH elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino.