Correlation between agronomic performance and resistance gene in PIWi varieties in the field

The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.

Oligosaccharides have only recently been characterized in wine, and the information on composition and content is still limited. In wine, these molecules are mainly natural byproducts of the degradation of grape berry cell wall polysaccharides. Wine oligosaccharides present several physicochemical properties, being one relevant factor linked to the astringency perception of wines (1,2). A terroir can be defined as a grouping of homogeneous environmental units based on the typicality of the products obtained. This notion is particularly associated with wine, being the climate and the soil two of the major elements of terroir concept.

Rotundone accumulation and biosynthesis is a complicated process. Previous research highlighted that these phenomenons were affected under ecophysiological conditions by viticultural practices (e.g. defoliation or irrigation). Individually, these practices often impact several abiotic factors that are difficult to separate such as temperature, water or nitrogen status, or radiation. Such dissociation can be achieved under controlled environmental conditions using potted vines.

The methodology to viticulture zoning developed and proposed by Gómez-Miguel and Sotés (1992) has been studied in order to validate it. This was the main aim of this work