Characterization of varieties named ‘Caiño’ cultivated from Northwest of Spain

Soil management through cover crops in the lines of the vineyards is a common practice in viticulture, since it improves the characteristics of the soil. It has been shown that the cover crops can influence the cycle of nutrients, promote infiltration, decrease erosion, and enhance the soil microbiota biodiversity improving the grapevines. However, the area under the vines tends to be left bare by applying herbicides or tillage to avoid competition with the crop in hot climates. The use of cover crops under the vines might be a plausible alternative to the use of herbicides or cultivation, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status and belowground microbial communities.

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.

Aim: The aim of this project was to evaluate the microclimatic effects on objective measures of fruit quality within different vigour classes of multiple vineyards and to compare the results across the Lodi region of California, USA.