Rootstock influence on xylem embolized vulnerability and scion behavior under severe water deficit

Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.

AIM: Glutathione (GSH) is a non-protein thiol naturally present in grape berries and produced by yeasts during fermentation. It has a strong antioxidant activity, thus can be added during winemaking to limit the oxidative phenomena of wine, preserving sensory characteristics and stability, ultimately promoting a healthier product by reducing the need for SO2 addition.

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

Aims: DOSAVIÑA® was developed with the aim of helping farmers to determine optimal volume rates for spray applications in vineyards. The final developed tool is a good example of bringing research to end users.

Terroirs represent a heritage that must be studied and managed with appropriate methods; recourse to agronomic and oenological sciences alone is necessary, but is in no way sufficient without the contribution of the humanities.