Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

The Portuguese wine production is characterized by wide yield fluctuations, causing considerable implications in the economic performance of this sector. The possibility of predicting the yield in advance is crucial as it enables preliminary planning and management of the available resources. The present work aims to study and evaluate two different techniques for the assessment of vine fertility. vineyards.

The effectiveness of enzyme-mediated maceration processes in red winemaking relies on a clear picture of the target (berry cell wall structure) to achieve the optimum combination of specific enzymes to be used. However, we lack the information on both essential factors of the reaction (i.e. specific activities in commercial enzyme preparation and the cell wall structure of berry tissue). In this study, the different combinations of pure recombinant enzymes and the recently validated high throughput cell wall profiling tools were applied to extend our knowledge on the grape berry cell wall polymeric deconstruction during the winemaking following a combinatorial enzyme treatment design.

The ‘Caiño’ cultivar was cultivated in Galicia (Northwestern Spain) before the invasion of grape phylloxera. Genetic diversity from this cultivar have been described and considered as originating in Galicia, ‘Caiño Tinto’, ‘Caiño Bravo’, ‘Caiño Redondo’, ‘Caiño Longo’ and ‘Caiño Blanco’.

The first forms of life on earth were bacteria and single-celled blue-green algae. They evolved into land plants around 500 million years ago, developing mechanisms for surviving on land, such as roots, stems and leaves. This evolution also led them to coexist with other organisms, such as insects and animals, for pollination and seed dispersal, as well as to resist environmental factors such as drought and disease.

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.