Leaf removal to regulate fruit ripening in Cabernet-Sauvignon

The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily in the states of Virginia, Missouri, Kentucky, Oregon, Ohio, Minnesota, Wisconsin and California. The aim of this study was to analyze how the choice of barrels made with Quercus Alba oak from different geographic areas of the United States (Missouri, Kentucky, Ohio and Pennsylvania) influences the polyphenolic composition of Tempranillo red wines.

When talking about terroir, scientists and lay wine tasters, very much including wine journalists and wine growers, too often talk past one another.

In this video recording of the IVES science meeting 2021, Fulvio Mattivi (Fondazione Edmund Mach, Centro Ricerca ed Innovazione, San Michele all’Adige, Italy) speaks about the effects of water deficit on secondary metabolites in grapes and wines. This presentation is based on an original article accessible for free on OENO One.

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.