The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Antão Vaz is a Portuguese white grapevine variety grown mainly in the wine-growing regions of Southern Portugal, particularly in the Alentejo, Lisbon and Setúbal peninsula regions. It is a very vigorous and productive variety, giving the wines a strong identity. It needs heat and sunlight and prefers deep and dry soils, which makes it tolerant to scald caused by the high summer temperatures of Southern Portugal. However, this variety is very susceptible to downy mildew, caused by plasmopara viticola, a very destructive disease in years with rainy springs.

Aims: The objective of this research was to analyse the spatial and temporal variability of vine phenology of the Tempranillo variety in the Toro Designation of Origen (DO) related to climatic conditions at present and under future climate change scenarios.

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2]. 

he main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O).

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Une approche très simple de la lecture des paysages est proposée sur la base de l’expérience acquise par l’observation de divers terroirs du monde.

An experimental vineyard with a radial array was planted in 2018, to provide valuable information on the relationship between orientation and planting density on plant physiology and cluster microclimate, and the consequent impacts on grape secondary metabolites, including aromas and polyphenols.

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.