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

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.

Grapevine (vitis spp.) Is one of the major and most economically important fruit crops worldwide. Unlike other cropping systems, viticulture has ancient historical connections with the development of human culture and with the socio-cultural background of grape-growing areas. The vitis genus is characterised by high levels of genetic diversity, as result of natural genetic mutations, which are common in grapevines and further assisted by ongoing vegetative propagation.

Environmental factors like soil and climate influence grape quality potential. Their impact is often mediated through vine water and nitrogen status. Depending on the color of the grapes (red or white) and the type of wine produced, the desired level of vine water and nitrogen status for optimum wine quality is different. Little investigation has been carried out concerning these factors and their potential influence on sparkling wine quality on two vintages. In this study vine water and nitrogen status were assessed at a very high density and related to grape composition and berry weight. Through statistical analyses, the major factors driving grape quality potential on Pinot noir in Champagne were highlighted.

Esca complex is a disease affecting grapevine trunks, characterized by the colonization of the wood by xylem-residing fungi (Phaeomoniella chlamydospora, Phaeoacremonium minimum and Fomitiporia mediterranea), and posing significant risks to vineyard longevity since no efficient treatment is available. Despite its prevalence, the mechanisms beyond symptomatic manifestations like interveinal chlorosis and leaf necrosis remain unclear. Preliminary findings indicated a more pronounced metabolic reprogramming in fruits compared to vegetative organs and a putative impact on wine quality by using fruits from symptomatic grapevines.