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

During 1982 started our wine growing project at the Puntalarga Hill, between 2500 and 2600 meters a.s.l.: 5.78 ºN, 72.98 ºW. Pinot noir, white Riesling and Riesling x Silvaner crossings are the most planted grapevines. Since 1984 research and development activities are carried out on pertinent subjects.

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering

To alter the vineyard microclimate and produce quality wine under a semi-arid climate, black geotextile inter-row mulch (M) was applied for two vintages (2016-2017). The grapes were sampled at three growing stages to conduct the untargeted metabolome and transcriptome analysis. The upregulated genes related to photosynthesis and heat shock proteins confirmed that M weakened the total light exposure and grapes suffered severe heat stress, resulting in lower sugar and higher acids at harvest. The integration of metabolome and transcriptome analysis identified the key genes responsible for the enhancements in phenylalanine, glutamine, ornithine, arginine, and C6 alcohol concentrations, and the downward trend in ε-viniferin, anthocyanins, flavonols, terpenes and norisoprenoids concentrations in M grapes.

Right after serving a sparkling wine into a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds (VOCs) in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1].