In vitro tissue culture as a tool for Croatian grapevine germplasm management

The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].

Italy is the leader table grape producer country in Europe and the eighth worldwide (OIV, 2021). The italian production area is sized at approximately 47,248 hectares with a production of 9.66 million quintals of grapes. Apulia and sicily are the main producing italian regions which collectively account for over the 90% of the italian production area (istat, 2022).

Bioactive polyphenols from grapes and wines, like stilbenes and flavonols (SaF), are often determined to nutritional evaluation, but also for many other purposes. The objective of this study was to quantify SaF in red wines from “Campanha Gaúcha”, a large and young viticultural region from South Brazil. Moreover, through statistical analysis, evaluate the influence of these compounds according to varieties, production process, harvest years and micro-regions of cultivation. A total of 58 samples of red wines were analyzed by high-performance liquid chromatography coupled to diode array detector (HPLC-DAD) for determination of trans-resveratrol (R), quercetin (Q), myricetin (M), kaempferol (K), trans-e-viniferin (V) and their precursor, cinnamic acid (C).

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.