Characterizing graft union formation in different scion/rootstock combinations of grapevine 

Schiava cv. (germ. Vernatsch) is a group of grape varieties used for winemaking (e.g. Kleinvernatsch-Schiava gentile, Grauvernatsch-Schiava grigia, Edelvernatsch-Schiava grossa) historically reported in Northern Italy, Austria, Germany and Croatia. Beside common phenotypic traits, these varieties have been also hypothesized to share a common geographical origin in Slavonia (Eastern Croatia). Nowadays, Schiava cv. are considered historical grape varieties of northern regions of Italy such as Lombardy, Trentino and South Tyrol. Traditionally widely consumed locally and also exported, over the past decades there has been a steady drop in production of these grapes, although with a parallel increase in wine quality. In this report, the effects of three main enological variables on the chemical components of Schiava produced in South Tyrol (var. Schiava grossa) are investigated from grape to bottle.

Grapevine is one of the world’s most important cultivated plants, domesticated from the wild vine over 11,000 years ago. The fungi associated with it are doubtless as old as the plant itself. Despite their co-evolution with the vine over the centuries, it was only with the invention of the microscope in the seventeenth century that fungi started to be recognised.

Astringency is one of the leading quality factors in red wines.

In this study two different compost types and two application methods were studied over 5 years (2009-2013) on mature Cabernet Sauvignon vines grown in a commercial vineyard in the AOC Piave area, northeastern Italy.

High concentration of sugars in grapes and alcohols in wines is one of the consequences of climate change on viticulture production in several wine regions. One of the options to alleviate this potential problem is to perform severe shoot trimming of the vines to limit the production of carbohydrates. Two different studies were performed in order to investigate the effects of severe shoot trimming on the composition of Merlot grapes; in a first study severe shoot trimming was performed at three different phenological stages (at berry set, at the beginning of veraison and at the end of veraison), while in a second study two trimming treatments (standard shoot trimming and severe shoot trimming performed at the end of veraison) were combined with two shoot densities in order to evaluate the relative impact of these treatments on Merlot grape composition.