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

It is important to quantify the effect of potential crop on vine water constraint in order to adapt vine-growing consulting and vine management to the Mediterranean climate conditions

The selection of a suitable grape variety (Vitis vinifera L.) for specific viticulture and oenology objectives is a considerable challenge in the context of climate change.

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.