Ripening of Vitis vinifera grapes varieties in São Joaquim, a new wine growing region, Southern Brazil

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Aim: Temperature corresponds to one of the main terroir factors influencing grapevine physiology, primarily evidenced by its impact on phenology. Numerous studies have aimed at expressing time with thermal indices such as growing degree days (GDD) and have thus enabled a better modelling of grapevine responses to temperature. However, some works have highlighted the need to adapt

Water scarcity, high air temperatures, high vapor pressure deficit, and increasing frequency and intensity of extreme climatic events, namely heat waves, exert huge pressure on viticulture, as is the case of Mediterranean climates. Therefore, farmers rely more and more on irrigation to overcome these constraints. Deficit irrigation is a proved strategy to optimize irrigation efficiency and wine quality. The present study intends to demonstrate the application of precision techniques, namely remote sensing derived vegetation indices (VI) and an open source software, SIMDualKc, to compute crop evapotranspiration using the dual crop coefficient approach (Kcb + Ke), for deficit irrigation management.

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].