Effect of soil texture on early bud burst

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

In a previous work1, it was suggested that the different contents in delphinidin and catechin of the grapes were determinant on the O2 consumption and Strecker aldehyde (SAs) accumulation rates. Higher delphinidin seemed to be related to a faster O2 consumption and a smaller SAs accumulation rate, and the opposite was observed regarding catechin.
In the present paper, these observations were fully corroborated by adding synthetic delphinidin to a wine model containing polyphenolic fractions (PFs) extracted from garnacha and synthetic catechin to a wine model containing PF extracted from tempranillo: The delphinin-containing garnacha model consumed O₂ significantly faster and accumulated significantly smaller amounts of SAs than the original garnacha model, and the catechin-containing tempranillo model, consumed O2 significantly slower and accumulated significantly higher amounts of SAs than the original tempranillo model.

One of the major challenges for food security and sovereignty is to produce stress-tolerant plants without introducing foreign DNA, because the legislative process, that bans transgenics, challenges us to find new solutions for producing plants that can survive the drought. To achieve this goal, we need to identify genes that can be modified to improve stress tolerance in plants. In this work, we present an online tool for exploring the transcriptome of grapevines under water stress, which is one of the most important abiotic stresses affecting viticulture. The tool is based on a comprehensive collection of rna-seq data from 997 experiments, covering four different tissues (leaf, root, berry, and shoot), various levels of water stress, and diverse genetic backgrounds (cultivars and rootstocks) with different levels of tolerance to water stress.

Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential.

The protein haze formation in white and rosé wines during storage, shipping and commercialization has always been an important issue for winemakers. Among the various solutions industrially proposed, the use of bentonite is certainly the most widespread. However, the harmful effects of this treatment are known either in terms of wine volume loss and wine flavour and aroma.