Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Over the past two decades, sustainable vineyard management practices have become increasingly important as the wine industry is facing critical challenges, including climate change, biodiversity loss, and soil degradation.

The photosynthetic characteristics of twenty varieties of grapevine (Vitis vinifera L.) from Mallorca (Balearic Islands, Spain) and two widespread varieties

Drought stress is an increasingly prevalent environmental challenge with implications for grapevine physiology and productivity, as well as for the microbiomes associated with grapevine tissues.

According to the Food and Agriculture Organisation (FAO), 75.866 km2 of the world is dedicated to grape cultivation. About 71.0% of the world’s grape production is destined for winemaking, 27.0% for consumption as fresh fruit and 2.0% as raisin. Grape production is mainly hindered by fungal infections, that can develop both in field and post-harvest.

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.