Characteristics of some Montefalco Sagrantino vineyards through polyphenolic components

Using viticultural and enological techniques to increase aromatics in white wine is a prized yet challenging technique for commercial wine producers. Equally difficult are challenges encountered in hastening phenolic maturity and thereby increasing color intensity in red wines. The ability to alter organoleptic and visual properties of wines plays a decisive role in vintages in which grapes are not able to reach full maturity, which is seen increasingly more often as a result of climate change. A new, yeast-based product on the viticultural market may give the opportunity to increase sensory properties of finished wines. Manufacturer packaging claims these yeast derivatives intensify wine aromas of white grape varieties, as well as improve phenolic ripeness of red varieties, but the effects of this application have been little researched until now. The current study applied the yeast derivative, according to the manufacture’s instructions, to the leaves of both neutral and aromatic white wine varieties, as well as on structured red wine varieties. Chemical parameters and volatile aromatics were analyzed in grape musts and finished wines, and all wines were subjected to sensory analysis by a tasting panel. Collective results of all analyses showed that the application of the yeast derivative in the vineyard showed no effect across all varieties examined, and did not intensify white wine aromatics, nor improve phenolic ripeness and color intensity in red wine.

Severe water stress events can induce cavitation damage by xylem embolism in grapevine, diminishing plant hydraulic conductance. This work aimed to determine the rootstock effects on 1) xylem embolism vulnerability to understand its function failure under severe drought, including segmentation processes from leaf to root; and 2) hydraulic conductance across water deficit and its recovery. For this purpose, two complementary experiments were performed in one-year-old Vitis vinifera cv. Tempranillo grafted onto two different rootstocks (110-Richter and SO4) under well-watered 12L pot conditions. In experiment 1, the water-stress induced xylem embolism was monitored in leaves and stems, above and below grafting-point, by using “Cavicam” for determining the percentage of embolized vessels (at P12, P50 and P88).

La région de la Vallée du São Francisco, situe à 9º S, est en train d’augmenter la production des vins fins les dernières années. La région présente climat du type tropical semi-aride (climat viticole à variabilité intra-annuelle selon le Système CCM Géoviticole : “très chaud, à nuits chaudes et à sécheresse forte à sub-humide” en fonction

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Estudio comparativo del comportamiento de ocho variedades de viníferas blancas en el Penedés, injertadas sobre los portainjertos 41-B y 110-R.
Se describen los comportamientos