Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

Nitrogen composition of grape berries plays a key role in determining wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. Grape nitrogen composition is influenced by several factors such as viticultural practices, soil management, timing or rate of fertilization and use of rootstock, among others.In this study a proximal, non-destructive tool based on NIR spectroscopy is presented to track the accumulation of a wide range of amino acids in intact grape berries during the ripening process.

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

In the last four years, despite repeated fertilization and irrigation applications from the farmer, a progressive vegetative decline and yield decrease have been observed in a large (5 ha) 10-year-old table grapes vineyard of the cv. Autumn Pearl grafted on 1103 Paulsen and located nearby the Ionian Sea in Taranto province (Apulia, Italy).