Influence of light exclusion on anthocyanin composition in ‘Cabernet sauvignon’

Accumulation of anthocyanins (Anth) on whole winegrape (Vitis vinifera L.) bunches attached to the vine was monitored by a fluorescence-based sensor (Multiplex) on ‘Aleatico’ and ‘Nero d’Avola’. Different water regimes were applied.

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to a diminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P.

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.

Wine grape berries respond to postharvest treatments with specific gaseous elicitors in terms of metabolic changes and composition. Short-term (3 days) high (30 KPa) CO2 treatment affects phenol compound concentration in skins of ‘Trebbiano toscano’ berries.

The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).