Towards a relationship between institutional clonal selection, mass selection and private clonal selection of grapevine cultivars

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration

Rootstocks play a key role in the grapevine’s adaptation to the increasing soil water scarcity related to climate change. A pot experiment carried out in 2022 aimed at assessing the physiological responses of seven ungrafted rootstocks to a progressive soil water deficit and a subsequent recovery to field capacity.

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

Vineyard site selection and determination of adapted grape varieties for a site are the most fundamental factors contributing to vineyard success, but can be challenging to ascertain