A multivariate clustering approach for a gis based territorial characterization of the montepulciano d’abruzzo DOCG “Colline Teramane”

Since the emergence of phylloxera, grafting has been the most used propagation method in viticulture. Despite all the improvement measures implemented in the nurseries, it is frequent that graft success rates vary depending on the nursery process and scion/rootstock combinations. The reasons behind this unsatisfactory behaviour are still unknown and can be diverse, although carbohydrate reserves might be hypothesised to be crucial, since callus, root, and new tissue formation will be built based on them. In order to identify the effect of carbohydrates on grafting success, nine combinations were established based on the starch content in grapevine scionwoods (cv. Tempranillo clone VN69) and rootstocks cuttings (110 Richter clone 237) used for grafting: Low (L), Medium (M), High (H).

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs