Climate influence on the grapevine phenology and anthocyanins content in wines from the Skopje vineyard area, Republic of Macedonia

There are claims that wine grape cultivars are either isohydric or anisohydric; the former maintaining, and the latter decreasing, their plant water status as soil moisture declines. However, available information is inconsistent. There are those that show an existence of a continuum in cultivar response to soil moisture rather than a distinct categorization. Others even show both behaviors in the same cultivar grown in different environments. In this study we investigated the behavior of 30 own rooted Vitis vinifera cultivars during successive drydown and rewatering cycles over two growing seasons in arid eastern Washington (<200 mm annual precipitation).

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines

The notion of terroir covers multiple components, from geology, pedology, geomorphology and climatology (Doledec, 1995), to aspects that are less well identified but which also intervene in the “typicality” of wines. This justifies the “zoning” approach (Moncomble and Panigaï, 1990) to define homogeneous areas, under the same agro-viticultural management and also identified at the product level (Morlat and Asselin, 1992).

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content