Learning from remote sensing data: a case study in the Trentino region 

The success of grafting in viticulture is deeply influenced by the nutrient composition of both rootstock and scion
materials. Key components such as nitrogen and carbohydrates play a crucial role in graft compatibility, establishment,
and overall plant vigor [1].

In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.

After the onset of grape berry ripening, phloem unloading follows an apoplasmic route into the mesocarp tissue. In the apoplast, most of the unloaded sucrose is cleaved by cell wall invertases

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).