Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Representative evapotranspiration (ET) measurements over vineyards are today still challenging due to spatial variability of plants, soil conditions and surface topography.

Grapevine leaves are known to contain different polyphenols such as flavonols, catechins and stilbenes, which are known to act as main contributors for plant defense against pathogens (1). While the composition for some major cultivars has been studied, there is lack of systematic comparison about the content of these compounds in the wide ecodiversity of Vitis vinifera cv. Recent advances in Mass Spectrometry-based Metabolomics allow a wider and more sensitive description of these polyphenols, as instance of those present in leaves (2). Such information could help to better explain leaf traits regarding the development of the leaf or to the plant tolerance to a pathogen. Moreover, these compounds offer appealing applications for human health due to their antioxidant activities.

g-Nonalactone has been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Several previous open-field experiments have shown that foliar applications with guaiacol solutions can modify wine volatile composition. After such treatment, guaiacol glycoconjugates were detected in fruits, leaves and shoots of Monastrell variety, suggesting that aglycone compounds could be released during wine processing with some changes on the wine aroma.

Most of the rootstocks used in viticulture today are partly resistant against grape phylloxera (Daktulosphaira vitifoliae Fitch) and host phylloxera on the root system without conspicuous negative impacts on fruit production).