Grapevine vigour is correlated with N-mineralization potential of soil from selected cool climate vineyards in Victoria, Australia

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds

The above-ground parts of plants, which constitute the phyllosphere, have long been considered devoid of bacteria and fungi, at least in their internal tissues and microbial presence there was long considered a sign of disease. However, recent studies have shown that plants harbour complex bacterial communities, the so-called “microbiome”[1]. We are only beginning to unravel the origin of these bacterial plant inhabitants, their community structure and their roles, which in analogy to the gut microbiome, are likely to be of essential nature. Among their multifaceted metabolic possibilities, bacteria have been recently demonstrated to emit a wide range of volatile organic compounds (VOCs), which can greatly impact the growth and development of both the plant and its disease-causing agents.

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

Priorat and Montsant Appellations of Origin are located in the south of Catalonia (North‐East Spain), under severe Mediterranean climatic conditions

The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments