The influence of climate on the grapevine phenology and content of sugar and total acids in the must

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

Climate strongly affects the geographical distribution of grape varieties, grapevine cultivation techniques and wine organoleptic properties.

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.