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

Context and purpose of the study ‐ The aim of this study is the examination of wines of 9 different clones of a Greek grape variety Xinomavro, (ΧE1, X19, X22, X28, ΧE2 X30, X31, X35, X36, X37), with regards to their phenolic and anthocyanin content and chemical composition.

Aerial thermography has emerged as a promising tool for water stress detection in grapevines, but there are still challenges associated with this technology, particularly concerning the methodology employed to extract reliable canopy temperature values. This consideration is relevant especially in vertically trained vineyards, due to the presence of multiple surfaces which are captured by drone thermal cameras with high-resolution. To test the technology and the data analysis required, a field study was conducted during the 2022-2023 season in a model vineyard with multiple scions-rootstock combinations trained on a vertical shoot-positioning (VSP) system. Additionally, three irrigation regimes were implemented to introduce variability in water stress levels.

Until the second half of the nineteenth century, viticulture in Europe was free from phylloxera (Daktulosphaira vitifoliae) and grapevines were cultivated on their own roots. With the introduction of phylloxera in 1863, viticulture came under severe pressure as the pest eradicated more than 2.5 million hectares of viticultural area.

A major topic in viticultural research is the analysis of the relationships between climate on one side, and grape and wine quality on the other. It is well known that climatic conditions

Consumers typically prefer wines with floral and fruity aromas over those presenting green-pepper, vegetal or herbaceous notes. Pyrazines have been identified as causatives for herbaceous notes in wines, especially Bordeaux reds. However, pyrazines are not universally responsible for herbaceousness, and several other wine volatile compounds are known to produce distinct vegetal/herbaceous aromas in wines. Specifically, volatile aldehydes elicit sensations of herbaceousness or grassiness and have been described in wines well above their perception thresholds.