Influence of the number of CPPU applications on growth, mineral composition and Bunch Stem Necrosis incidence in table grape clusters

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).

In a scenario of changing climate conditions, grapevine is significantly affected at multiple levels. Advancements in phenology and berry ripening, however, are the major dynamics of the generalized increase in average temperature and evaporative demand, negatively affecting berry quality and productivity. The aim of this work was to unravel the underlying mechanisms of bunch-zone auxin application (NAA; 1-Naphthaleneacetic acid) and source-limiting canopy management approaches in delaying berry ripening. In randomized block design experiments, control vines were compared to vines treated with NAA, subjected to apical-to-bunch defoliation or antitranspirant application (n=10-to-42 plants per treatment).

Various molecular compounds are responsible for the complex mixture of fragrances that give wine its aroma. In particular, the ‘cooked fruit’ aroma found in red wines from hot and/or dry vintages or from the vinification of late harvested grapes has been intensively investigated in recent years. Lactones and especially γ-nonalactone were found to be responsible for the ‘cooked fruit’

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.