Withering of the ‘Moscato giallo’ grapes under covered space

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

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).

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.