The sensitivity to ABA affects the cross-talk between scion/rootstock in tolerant grapevines to drought stress

The Ribera del Duero Designation of Origin (DO) has acquired great recognition during the last decades, being considered one of the highest quality wine producing regions in the world. This DO has grown from 6,460 ha of vineyards officially registered in 1985 to approximately 21,500 ha in 2013. The total grape production stands at around 90 million kg, with an average yield that approaches nearly 4,500 kg/ha. Most vineyards are cultivated under rainfed conditions.

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering