Heat requirements for grapevine varieties is essential information to adapt plant material in a changing climate

Vegetative propagation of grapevines can generate spontaneous somatic variations, providing a valuable source for cultivar improvement. In this context, natural variation in the composition of phenolic compounds in grapevine berries and seeds stands as a pivotal factor in crafting wines with diverse oenological profiles from the same cultivar. To deepen on the understanding of the physiological and genetic mechanisms driving somatic variation in grape phenolics, here we characterized a somatic variant from Tempranillo Tinto, the clone VN21, that exhibits an intense reduced berry skin cuticle and increased extractability of phenolic compounds during wine fermentation.

Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems

Rotundone accumulation and biosynthesis is a complicated process. Previous research highlighted that these phenomenons were affected under ecophysiological conditions by viticultural practices (e.g. defoliation or irrigation). Individually, these practices often impact several abiotic factors that are difficult to separate such as temperature, water or nitrogen status, or radiation. Such dissociation can be achieved under controlled environmental conditions using potted vines.

Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties