Which heat test really represents the haze risk of a white Sauvignon wine ?

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons

Climate change is here. One of the main consequences is an increase in the frequency and severity of abiotic stresses which mostly occur in a combined manner. Grapevine, which grows in a large diversity of pedo-climatic conditions, has presumably evolved different mechanisms to allow this widespread adaptation. Harnessing the genetic diversity in these mechanisms will be central to the future of viticulture in many traditional wine growing areas. The interactions between the scion and the rootstock through grafting add an additional level of diversity and adaptive potential to explore.
At the physiological level, these mechanisms are related to processes such as root system development and functioning (water and nutrient uptake), interactions with the soil microbiome, gas exchange regulation, hydraulic properties along the soil-plant-atmosphere continuum, reserve storage, short and long distance signaling mechanisms and plasticity for some of these traits.

Knowledge has been accumulated on the impact of microclimate, in particular berry temperature and irradiation, for a wide range of red varieties. However, little research has been dedicated on the effects of the same factors on the quality of white grape varieties.

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world