Physiological means to curb the enthusiasm of viruses from infecting grapevines  

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).

The type of soil management, tillage versus cover crops, can modify the soil microbial activity, which causes the mineralization of organic N to NO3–N and, therefore, may change the soil NO3–N availability in vineyard. The soil NO3–N availability could influence the grapevine nutritional status and the grape amino acid composition. Amino acids are precursors of biogenic amines, compounds mainly formed during the malolactic fermentation. Biogenic amines have negative effects on consumer health and on the wine organoleptic quality. The objective was to study if the effect of conventional tillage and two different cover crops (leguminous versus gramineous) on grapevine N status, could relate to the wine biogenic amines composition.

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.