From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

In previous experiments carried out in Bologna on Sangiovese grapevines raised with the Australian “Minimal Pruning” system, it has been shown that this system left an excessive burden of buds on the vine.

In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).

As observed in other grape varieties, Red Grenache juice contains low level of volatiles. The main flavor compounds are ” Iock up “as flavorless glycoconjugates which could generate at the wine pH volatile flavorants and constitute the varietal aroma of this cultivar.

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies