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

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

In view of increasing drought frequencies due to climate change, enhancing grapevine resilience to water scarcity has become vital for sustainable viticulture.

The shelf life of food is defined as the period in which the product will remain safe, is certain to retain desired sensory, chemical, physical, and microbiological characteristics

The cultivated area of table grapes worldwide has experienced a paramount increase over the last two decades. In this current scenario, traditional varieties are being replaced by new cultivars that prioritize a profitable and sustainable agriculture, while satisfying consumer demands. It is widely recognized that wine varieties, especially those with red berry flesh, are renowned for their high antioxidant capacity and phenolic compounds, which promote health. Recently, this topic has also gained significance in table grape breeding programs.

Une étude préliminaire des situations météorologiques journalières a été réalisée pour l’Afrique du Sud et pour les mois de février (période de maturation des raisins dans la Province occidentale du Cap), à l’image de la classification synoptique réalisée aux latitudes tempérées en France (Jones & Davis, 2000), afin d’étudier les relations entre le climat et la viticulture à des latitudes plus basses.