Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine’s health benefit compounds. This study focused on the yeast’s extracellular metabolic profile of tryptophan, tyrosine, and phenylalanine belonging to the group of aromatic amino acids in experimental Maraština wines. Alcoholic fermentations were conducted on sterile grape Maraština must using seven autochthonous non-Saccharomyces yeasts in sequential fermentation with commercial Saccharomyces cerevisiae.

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.

The effects of climate change in viticulture are currently a major concern, with heat waves and drought affecting yield, wine quality, and in extreme cases, even plant survival. Ancient grapevine varieties have high intravarietal genetic variability that so far has been explored successfully to improve yield and must quality. Currently, there is little information available on intravarietal variability regarding responses to stress. In the current work, the intravarietal genetic variability of several Portuguese varieties was studied for yield, must quality, and tolerance to abiotic stress, through indirect, rapid, and nondestructive measurements carried out in the field.

The seminar will examine the complexities and prospects of genomic research on Vitis species, characterize by exceptionally high heterozygosity and common interspecific gene flow. The seminar will showcase case studies highlighting the critical role of diploid genome references in grape research, specifically in areas such as aroma development, disease resistance, and domestication traits. It will also address the emerging focus on pangenomes within the Vitis genus, particularly in the context of genetic studies on naturally interbreeding populations.

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.