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

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Oligosaccharides have only recently been characterized in wine, and the information on composition and content is still limited. In wine, these molecules are mainly natural byproducts of the degradation of grape berry cell wall polysaccharides. Wine oligosaccharides present several physicochemical properties, being one relevant factor linked to the astringency perception of wines (1,2). A terroir can be defined as a grouping of homogeneous environmental units based on the typicality of the products obtained. This notion is particularly associated with wine, being the climate and the soil two of the major elements of terroir concept.

Studying disease resistance loci in grapevines (Vitis) is a complex process because resistance QTL often coincide with highly-repetitive NLR gene clusters that are difficult to analysis bioinformatically, requiring extra time and attention to fully characterize.

Terroir zoning studies have to manage the heterogeneity and complexity of the landscape properties and processes. The varying geology is one of the main landscape properties conditioning the spatial variability of terroirs.

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.