Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

Typically, subjective, and visual methods are used by grape growers to assess harvest maturity. These methods may not accurately represent the maturity of an entire vineyard – especially if extensive and representative sampling was not used. New technologies have been investigated for improved harvest management decisions. Spectroscopy methods utilizing the near-infrared region of the light spectrum is one such technology investigated as an alternative to classic methods and particularly the application of hyperspectral imaging (HSI) has recently gained attention in research. HIS is a spectroscopic technique that obtains hundreds of images at different wavelengths collecting spectral data for each pixel in the sample i.e., providing both spectral and spatial data.