Estimation of stomatal conductance and chlorophyll fluorescence in Croatian grapevine germplasm under water deficit    

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

The outer waxy layer of plant aerial structures, known as the cuticle, represents an important trait that can be targeted to increase plant tolerance against abiotic stresses exacerbated by environmental transition. The MIXTA transcription factor, member of the R2R3-MYB family, is known to affect conical shape of petal epidermal cells in Anthirrinum, cuticular thickness in tomato fruit and trichome formation and morphology in several crops. The aim of this study was to investigate the role of the grapevine MIXTA homologue by phenotypic and molecular characterization of overexpressing and knock-out grapevine lines.

Context and purpose. In Germany, vineyards are typically intensively managed monocultural systems shaped by low structural variability.

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.