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

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Climate change is challenging viticulture worldwide compromising its sustainability due to warmer temperatures and the increased frequency of extreme events. Grafting Vitis vinifera L.

Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].

Grapevine leafroll associated virus (GLRaV) infections deteriorate vine physiological performance and cause high losses of yield and fruit quality

The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.