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

Studies on wineomics (wine’s metabolome) have increased considerably over the last two decades. Wine results from many environmental, human and biological factors leading to a specific metabolome for each terroir. NMR metabolomics is a particularly effective tool for studying the metabolome since it allows the rapid and simultaneous detection of major compounds from several chemical families.1 Quantitative NMR has already proven its effectiveness in monitoring the authenticity of still wines.

wo spectrophotometric methods are recommended by the Organisation Internationale de la vigne et du vin (OIV). The first is the method after Glories, were the absorbances at 420 nm, 520 nm and 620 nm are measured (OIV 2006a).

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Oloroso Sherry is a typical fortified wine from Jerez de la Frontera (south of Spain). It is one of the most used in the seasoning of oak barrels, called Sherry Cask, destined in this area for ageing brandies or condiments as wine vinegars. Brandy de Jerez is an European Geographical Indication for grape-derived spirits. Its special organoleptic characteristics are due to its traditional dynamic ageing in Sherry Casks. American oak is the most common wood employed in Jerez area, where Brandy de Jerez is exclusively manufactured. During ageing period of Sherry and brandies, the wood is not only a container, it is involved in several physicochemical process with the Sherry or the distillate. Oak wood is the responsible of the presence of many compounds in the products, affecting their aroma and chemical composition and having a high influence in their final quality. Moreover, the seasoned wood with Sherry wine could transfer the compounds from wine into the brandy, improving its aroma and flavor.

Shrinking berries are the common symptoms of Berry Shrivel (BS) and Late-Season-Dehydration (LSD) in grapevine cultivars.