Recommended grapevine varieties for the vineyards zone Vrsac and trend meteorological elements

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

It is important to examine the yield quality elements of table grape varieties. There are great differences in winter and summer pruning of the early sweet grape variety. For this reason, in the study, the effects of different crop loads and pruning processes on grape yield, quality characteristics and vine development in the early sweet (vitis vinifera L.) Grape variety were investigated.

Today the knowledge in terms of molecular composition of the colloidal matrix is ​​not enough in order to control its stability, according to the number of winemaking and wine stabilization processes. The physico-chemical processes during the winemaking change the composition and quantity of wine macromolecules. The goal today is to determine which analytical techniques will allow to discriminate these winemaking processes in order to better understand their impact on colloidal matrix stability as well as which molecules are responsible for its instabilities. METHODS: Wines obtained after conventional winemaking were subjected to different fining and chemical stabilization treatments. Different methods were used to investigate the wine macromolecular composition and stability after chemical stabilization, including quantitative and qualitative analyzes of total soluble polysaccharides by extraction under acidified ethanol, and by size exclusion separation as well as qNMR metabolomics. RESULTS: Observation of a slight difference at the quantitative level using classical analysis between the winemaking processes was observed as well as a strong discrimination by qNMR metabolomics.

We tried to give a part of the answer to this question by monitoring glutathione during winemaking and storage. The novelty of our approach is to quantify simultaneously the three known forms of glutathione: free glutathione (GSH), oxidized form (GSSG) and glutathione-S-sulfonate (GSSO3H).

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.