Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Among viticultural practices, Herbicide application and tillage are known to be some of the main threat for the soil biodiversity.

Grapevine grafting is a major technique for propagation in viticulture, and its success relies on the formation of continuous and functional vascular connections between scion and rootstock.

The sensory definition of the aging bouquet of red Bordeaux wines has been shown to be structured around seven main aromatic nuances: “undergrowth”, “spicy” “truffle”, “fresh red- and black-berry fruits”, “liquorice”, “mint”, and “toasted” (1). Some of these descriptors are also used to describe the aromatic notes of old Champagnes (2) suggesting common volatile compounds between these two types of wine.

Vitis vinifera L. is a perennial woody vine of global importance, both in terms of economic value and geographical distribution.

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.