Grape ripening delaying with combined use of leaf removal and natural shading in Manto negro (Vitis vinifera L.) under deficit irrigation

Among the main plant secondary metabolites, glycosides have a key-role in wine chemistry. Glycosides are non-volatile complex composed of a non-sugar component (aglycone) bound to one or more carbohydrates.

Most grape scion cultivars grown around the world are derived from a single species, Vitis vinifera. Yet, the proportion of interspecific hybrids is increasing for a variety of reasons, including resistance to abiotic stresses such as low temperatures; societal, economic and environmental pressures to reduce pesticide usage; and to add a greater range of flavors to new table grape cultivars.

Atmospheric and statistical models were used to increase understanding of potential climatic impacts, resulting from mesoscale physical processes that cause significant temperature variability for viticulture within the Stellenbosch Wine of Origin district. Hourly temperature values from 16 automatic weather stations and 40 tinytag data loggers located in the vineyards were analysed.

In Alentejo, south of Portugal there is a traditional way of fermenting wines in clay vessels, known as “Vinhos de Talha”. Clay vessels were traditionally impermeabilized using pine pitch, creating a barrier between the fermenting must and the clay. Due to this unusual production technology that uses of clay vessels, instead of inox or wood vessels, “Vinhos de Talha” present unique characteristics increasingly appreciated by national and international consumers when compared with wine obtained by the said traditional methods of winemaking. Although the positive consumers feedback, there is little literature about the physical-chemical characteristics of these wines (Martins et al, 2018; Cabrita et al, 2018). This work aims to characterize the volatile composition of white wines produced in clay vessels with different coatings and to contribute to the knowledge and preservation of these wines that are a unique cultural heritage. Wine samples were produced during 2019 vintage from white grapes, using the traditional technology associated to these wines.

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.