Stomatal behaviour of three minority grapevine varieties grown in the La Mancha region (Spain)

The accurate estimation of yield is a fundamental for suitable viticulture, playing a pivotal role in the planning of logistics, the allocation of resources and the formulation of commercial strategies.

This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment.

The ecological conditions (climatic factors and soil) during the whole year, and especially before flowering and during the time of flowering, have a great influence on the functional ability of pollen, the pollination, the fecundation and the yielding potential of the cultivars of grapevine.

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.