Veraison as determinant for wine quality and its potential for climate adapted breeding

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].

Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.

During a three-year period, the vineyards of the Carnuntum wine district are investigated for their terroir characteristics. The interdisciplinary study is aimed at the description of the physiogeographic

Foliar application of urea may be an efficient way to alter grape and wine composition without increasing vine vigor. However, we know little about the impact of this practice on phenolic compounds and yeast assimilable nitrogen (YAN). Adequate YAN is required for an efficient and complete fermentation, while phenolics are particularly important for the sensory profile of red wines. The goal of this study is to test the impact of foliar urea application at veraison, compared to the traditional soil-applied nitrogen fertilization early in the season, on Syrah berry and wine composition in field conditions.

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.