Can the use of rootstocks enhance terroir?

Quantity and quality of flavonoïds in grape berries are important parts of their global quality. Several studies had shown that tannins are responsible for some major flavour properties of red wines such as colour, bitterness and astringency. Nevertheless, their synthesis and properties are still misunderstood. Some studies had suggested that the tannic pool was set before veraison. Thus, the comprehension of the relations between environment and setting of this tannic pool, up to the harvest, is not sufficient.

The soil plays a key role in viticulture since it defines the planting depth, development and aeration of the root system and also controls the absorption of mineral elements and water conditions of the plant

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.

The increase in the temperature and the more severe water stress conditions, trends observed in recent years as a consequence of climate change, are leading a mismatch between the technological and phenolic maturity of grapes