Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine.

For cool windy climates and/or lower vigor site situations delays in vine development during vine establishment can result in a greater number of growing seasons to achieve full yield potential. Plant material and training strategies utilized are critical factors in promoting vine development and production that is appropriate to the site conditions. The objective of this study was to evaluate nursery planting stock and training strategies for their potential to achieved advanced vine development and yield.

This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.

This synthetic presentation deals with :
• A description of the variability and the main models of grapevine canopy architecture in the world.
• A precision on the model « potential exposed leaf area SFEp », which estimates the potential of net carbon balance of the plant, and shows a regulating effect of high SFEp levels on production decrease.