Rootstock x environment interaction shapes shoot system phenotypic variation in grafted ‘Chambourcin’

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Regionality, frequently called terroir, is often used to market wines from different locations. Savatiano (Vitis Vinifera L.), is the dominant indigenous variety of the Mesogeia – Attiki region, reaching a percentage of 70% of the total vine cultivation, and being the most widely planted variety in Greece. In this context, this research focuses on the evaluation of the impact of different terroirs within the PGI Attiki zone on the aromatic profile of Savatiano.

Climate change is causing a gap between the technological and phenolic maturity of grapes, resulting in wines with high alcohol content and low polyphenol concentration. Another phenomenon associated with high temperatures and whose effect is more pronounced if the harvest is delayed is the decrease in the acidity of the grapes, mainly in malic acid, and an increase in pH caused by the accumulation of potassium derived from the increase in temperature. Therefore, climate change and the effects it causes on the vine leads to unbalanced wines, with high alcohol content and lack of color, with green tannins, astringency and excessively low acidity if not corrected.

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Sfursat di Valtellina is a DOCG reinforced wine produced in Valtellina from partially withered red grapes of Vitis vinifera L. cv. Nebbiolo. The grape ripeness degree and the dehydration process strongly influence the physicochemical characteristics of grapes [1, 2, 3]. In particular, grape skin and seeds contain several classes of phenolic compounds strictly associated with red wine quality, which are significantly affected by these factors [4]. The aim of this research is to assess the combined influence of different ripeness levels and withering rates on the standard chemical composition and phenolic profile of winegrape in order to provide new insights and approaches to the management of withering, searching for the valorization of grape potentialities.