Monitoring water deficit in vineyards by means of Red and Infrared measurements

The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.

Context and Purpose of the study. Arbuscular mycorrhizal fungi (AMF) symbiosis with grapevines is a key component of vineyard ecosystems.

Precision nutrient management in viticulture can be addressed on the basis of a spatial characterization of within‐vineyard vine

From fruit set to ripening, the grape berry mesocarp experiences a wide range of dynamic physical, physiological, and biochemical changes, such as mesocarp cell death (MCD) and hydraulic isolation. The premature occurrence of such events is a characteristic of the Niagara Rosada (NR) variety, utilised as table grapes and winemaking. In our opinion, the onset of ripening would not cause MCD, but a down-regulation of respiratory enzymes during the early loss of cell viability, while maintaining membrane integrity. For this, we investigated three distinct developmental stages (green (E-L33), veraison (E-L35), and ripe (E-L39)) of NR berries by label-free proteomics, enzymatic respiratory activity and outer mesocarp imaging. Cell wall-modifying proteins were found to accumulate differently throughout ripening, while cytoplasmic membranes continue intact.

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.