Agronomical assessment of a vine « terroir » map: first results in the « AOC » Minervois region

The choice of sites for viticulture depends on natural environmental factors, particularly climate, as grapevines have specific climatic requirements for optimum physiological performance and berry quality achievement. In the Stellenbosch wine-producing region, the complex topography and the proximity of the ocean create a variety of topoclimates resulting in different growth conditions for vines within short distances.

Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.

Grapes (Vitis sp.) are considered a major source of phenolic compounds such as flavonols, anthocyanins and stilbenes. Studies related to the beneficial effects of these compounds on health have encouraged research aimed at increasing their concentration in fruits. On this behalf, several plant growth regulators such as jasmonic acid and its volatile ester, methyl-jasmonate (MeJa), have demonstrated promising results in many fruits. However, Brazilian subtropical climate might interfere on treatment response. The present study aims to evaluate the application of MeJa in the pre-harvest period in Concord and Isabel Precoce grapes (Vitis labrusca L.).

In the last years the application of genomic tools to the analysis of gene expression during grape berry development generated a huge amount of transcriptomic data

AIM: Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes. This study aims to evaluate the color differences on Lugana wines that are fermented with different yeast and nitrogen supply.