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

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination

The vast majority of our understanding of grapevine physiology is focused on the processes that occur during the growing season. Though not obvious, winter physiological changes are dynamic and complex, and have great influence on the survival and phenology of grapevines. In cool and cold climates, winter temperatures are a constant threat to vine survival. Additionally, as climate changes, grapevine production is moving toward more traditionally cool and cold climates, either latitudinal or altitudinal in location. Our research focuses on understanding how grapevines navigate winter physiological changes and how temperature impacts aspects of cold hardiness and dormancy. Through these studies, we have gained keen insight into the connections between winter temperature, maximum cold haridness, and budbreak phenology, that can be used to develop prediction models for viticulture in a changing climate.

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Grapevine (Vitis vinifera) is one of the most widely cultivated perennial crops in Italy; however, most of cultivars are susceptible to powdery mildew, a major fungal disease caused by Erysiphe necator.