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

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account

The availability of water for irrigation is usually greater at the beginning of spring than in the following months, until the end of summer, in most regions of Spain.

Resistant grape varieties are gaining interest in viticulture due to their resistance to diseases, allowing to drastically reduces pesticides in viticulture [1].

Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. Using a standard culture-dependent strategy, we studied the population of yeast species during initial stages of spontaneous fermentation of V. labrusca L. (Isabella) grape musts. Rare non-Saccharomyces yeast species were recognized in Isabella, including Candida azymoides, Pichia cecembensis, Candida californica, Candida bentonensis, Issatchenkia hanoiensis and Candida apicola.

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard and wine ecosystems is required, as well as the varieties plasticity. Particular attention should be devoted to the spatial and temporal interactions between authorized or recommended varieties for a specific demarcated region and clime and vineyard conditions (such as soil type, orientation of the lines, age of the vine, density of planting, harvesting practices, among others).