Characterization of bunch compactness and identification of associated genes in a diverse collection of cultivars of Vitis vinifera L.

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).

The first vineyards in Northern Europe were in Denmark in the 15th century, in the southern parts of Sweden and Finland in the 18th century at 55–60 degrees latitude. The grapes grown there have not been made into wine, but the grapes have been eaten at festive tables. The resurgence of viticulture has started with global warming, and currently the total area of viticulture in the Nordic countries, including Norway, is estimated to be 400–500 hectares, most of which is in Denmark. Southern Finland, like all southern parts of Northern Europe, belongs to the cool-cold winegrowing area.

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.