Elucidating the biological function of EPFL9 in grapevine roots

Dead or dying vines must be replaced regularly in order to ensure the sustainability of a vineyard. Successful plant replacement is crucial to maintain yield and quality by encouraging balanced root and leaf development in vines. However, young vines planted within an established vineyard encounter several problems, ranging from poor soil conditions to competition with older vines with well-established root systems.  

Reductive wine fault is characterized by the presence of odors such as rotten eggs or spoiled camembert cheese, originating from hydrogen sulfide (H2S) and methanethiol (MeSH) [1]. These compounds stabilize in polysulfide forms, creating a complex pool of precursors that will revert to both molecules when the environment becomes anoxic [2].

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Most of the rootstocks used in viticulture today are partly resistant against grape phylloxera (Daktulosphaira vitifoliae Fitch) and host phylloxera on the root system without conspicuous negative impacts on fruit production).

Cabernet Sauvignon and Petite Sirah are the top red wine cultivars in CA, however, the hot climate in Fresno is not ideal for red Vitis Vinifera, particularly for berry color development. Mechanical pruning and irrigation were studied previously to significantly affect grapevine yield performance and berry quality. But there is lack of studies on cordon height and irrigation on mechanical pruned vineyard system.