Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

AIM AND METHODS: Corvina and Corvinone are the two main grape varieties used in the production of Valpolicella, Recioto and Amarone, top-quality red wines in north-eastern Italy. This work aimed at determining the aroma composition of Corvina and Corvinone experimental wines and identify the main aroma compounds contributing to the aroma characteristics of Corvina and Corvinone monovarietal wines. Five Corvina and five Corvinone wines were studied, the grapes coming from five different vineyards in Valpolicella. Volatile compounds were extracted by SPE and identified and quantified by gas chromatography-mass spectrometry (GC-MS), whereas their aroma impact was determined by gas chromatography- olfactometry (GC-O).RESULTS: Based on the GC-MS-O analysis, 95 odor zones were detected, from which 68 compounds were successfully identified. Using the criterion of a value higher than 30% in modified frequency (MF %), 51 compounds were selected and grouped according to odor similarity. Compounds with values below 30% were discarded.

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

This work, included in the VAVEGEX project, aims to evaluate the oenological, phenolic, chromatic and sensory characteristics of the grapes, must and wines produced from cv. Tortojona, minority variety grown in Extremadura region (Southwest, Spain).

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.