A Viticultural Terroir in Brazil: Change and continuity

Zoning analysis determine homogeneous areas principally from the point of view of the medium, giving as a result a map which cartographic units synthesize the relations between the edaphic factors; morphological factors of the soil and climatic factors

Epidermal Patterning Factors are a class of cysteine rich peptides known to be involved in many developmental processes. The role of EPF1, EPF2 and EPFL9 in controlling leaf stomata formation has been well described in model plants and cereals, and recently also in grapevine, while little is known about their activity in other organs. The aim of our study is to investigate whether VviEPFL9-2 can have a specific biological function in grapevine roots, where it resulted to be expressed. As grapevine is cultivated in the form of a grafted plant, we focused our study on the commonly used rootstock Kober 5BB (Vitis berlandieri x Vitis riparia). VviEPFL9-2 was edited in Kober 5BB plants using Agrobacterium tumefaciens transformation of embryogenic calli and the CRISPR/Cas9 technology. The phenotypic evaluation in greenhouse indicated that, as expected, the leaves of knock-out (KO) plants have a significant lower stomatal density compared to WT, associated with a lower stomatal conductance.

Herbicides are commonly sprayed in the vine row to prevent competition with vines for water and minerals and to keep weeds from growing into the bunch zone. Sprays are applied before budbreak and reapplied multiple times during the season to keep the undervine bare. There is growing concern about the negative effects of herbicides on humans and the environment, and weeds in New Zealand have developed resistance to herbicides. Therefore, it is imperative that we reduce our reliance on herbicides in viticulture and incorporate methods that do not engender resistance.

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Valpolicella is a wine region characterized by a wide use of the technology of grape drying for the production of two red passito wines, recognized as PDOs, “Recioto della Valpolicella” and the most famous “Amarone della Valpolicella”. Geographical origin of the grapes can influence wine composition by grape chemical composition yeast behaviour during fermentation. This study investigates the impact of different commercial yeast strains on aroma profiles of wines produced with withered grapes of different origins. In addition, the influence of spontaneous fermentation is also considered. METHODS: Experimental red wines were produced with a standard winemaking protocol with withered Corvina and Corvinone grapes obtained from two different geographical areas within the Valpolicella region. Fermentations were carried out with four different commercial yeasts plus a spontaneous fermentation. Wines were analysed by means of SPE- and SPME-GC-MS techniques and sensory analysis (sorting task).