Reduced berry skin epi-cuticular wax and cutin accumulation associates with a genomic deletion and increased polyphenols extractability in a clone of Tempranillo Tinto 

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they

Nitrogen (N2) is critical in grape berries, especially in organic wine making. After intake, N2 follows various metabolic and allocation routes and, from veraison, partly reallocates into berries. Water deficit affects the N2 nutrition due to a poor diffusion in soil solution and vascular mobilisation. Also, affects photosynthesis and the energy needed for metabolism, whose extent would depend on the stomatal sensitivity of the plant. We have assessed the effect of a moderate water deficit from pea size, in 3 years old field grown potted plants of Chardonnay (CH) and Cabernet Sauvignon (CS), differing in stomatal sensitivity, on the N2 status of plant parts. Water deficit reduced photosynthesis, leaf area and fresh and dry plant mass along the season, but up to a higher extent in CS.

Winemaking involves a complex series of biochemical transformations where the use of additives is a standard practice to ensure product quality, safety, and stability.

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

Grapevine productivity is increasingly threatened due to climate change. Grapevine clusters are especially sensitive to fungal infections such as Botrytis bunch rot and to abiotic stresses including sunburn damage.