Climatic zoning of the Ibero-American viticultural regions

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool.

Grafting plants uses intrinsic healing processes to join two different plants together to create one functional organism. To further our understanding of the molecular changes occurring during graft union formation in grapevine, we characterized the metabolome and transcriptome of intact and wounded cuttings (with and without buds to represent scions and rootstocks respectively), and homo- and heterografts at 0 and 14 days after wounding/grafting. As over-wintering, dormant plant material was grafted, we also characterized the gene expression changes in the wood during bud burst and spring activation of growth. We observed an asymmetrical pattern of gene expression between above and below the graft interface, auxin and sugar related genes were up-regulated above the graft interface, while genes involved in stress responses were up-regulated below the graft interface.

Sangiovese is one of the main cultivar in the Italian ampelographic outline and it occupies more than 60% of total vineyard surface in the Tuscany region. It is also well known that the environmental

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.