Decline of rootstock-mediated physiological responses in Tempranillo grapevines by prolonged extreme conditions

Genetic diversity within grapevine cultivars is a fundamental resource for varietal improvement and adaptation to cultivation requirements.

Phenolic compounds are very important in crop plants and have been the subject of a large number of studies. Three main reasons can be cited for optimizing the level of phenolic compounds in crop plants: their physiological role in plants, their technological significance for food processing, and their nutritional characteristics1 Indeed, an enormous diversity of phenolic antioxidants is found in fruits and vegetables, and their presence and roles can be affected or modified by several pre- and postharvest cultural practices and/or food processing technologies (Ruiz-García et al. 2012, Goldman et al. 1999, Tudela et al. 2002). In winegrapes, the technological importance of phenolic compounds, mainly flavonoids, is well-known.

Bunch compactness (BC) is a complex trait which can influence several aspects of fruit quality given its role in disease susceptibility, ripening heterogeneity and consumer acceptance (in the case of fresh grapes).

Isotopic analysis have been proven to be particularly useful within the wine industry, either for water stress characterization (with the δ13C) or for countering potential wine fraud (with the use of δ18O, δ13C and δ2H) (Santesteban et al., 2014).

The vine is colonized by a multitude of micro-organisms (fungi, bacteria, oomycetes) mainly coming from the microbial reservoir constituted by the soil. These microorganisms have positive or negative effects on the vine (protection against pathogens, resistance to abiotic stress, nutrition, but also triggering of diseases) (Fournier, Pellan et al. 2022). In addition to these functional roles, they respond quickly to environmental changes (climate, cultural practices) which could make them good bioindicators of the functioning of the wine ecosystem.