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From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece

In a context of a sustainable viticulture, a new uprising strategy to improve grape and wine composition (or quality) is the exogenous application of plant activators(Gil-Muñoz et al., 2017). This treatment stimulates the biosynthesis of secondary metabolites in grape berries (Ruiz-García et al., 2013) In an open field, the plant hormone (Abscisic Acid), was applied […]

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The effect of viticultural treatment on grape juice chemical composition

AIM: Viticultural management regimes influence the soil elemental profile of a vineyard, determining the microbial community distribution, insect life, and plant biochemistry and physiology [1]. The interactions among these grapevines, pests and microbes can influence the chemical composition of grapes and, therefore, the metabolites of the wines [2,3]. The wine industry is becoming more aware […]

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A microwave digestion ICP-MS method for grapevine bark elemental profiling

Aim: A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS. A representative grapevine bark sample and a similar matrix Certified Reference Material (CRM) were used for method optimisation. The method was subsequently applied to a set of New Zealand vineyard grapevine bark […]

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Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet-Sauvignon wines

AIM: The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures and frequent water stress events. The desynchronization between sugar accumulation and anthocyanins and organic acids during advanced ripening reported in previous studies frequently results in […]

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The use of elicitors in the vineyard to mitigate the effects of climate change on wine quality

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin, due to the longer period required for the skin maturity (1,2). This leads to unbalanced wines, with high alcohol content and lacking […]

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Measurement of trans-membrane and trans-tissue voltages in the Shiraz berry mesocarp

AIM: In mid to late ripening, sugar and potassium (K+) accumulation into the berry slows and is eventually completed1. K+ is the most abundant cation in the berry, undertaking important physiological roles. During late ripening, Shiraz mesocarp cells die within the central region of the berry. The cessation of K+ import may be a contributing […]

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Preliminary results on the effect of different organic mulching on wine polyphenol content

AIM: Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations. However, little information is known about the influence of soil mulching on grape and wine phenolic composition. For this reason, the study aimed to analyze […]

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Influence of early leaf removal on the yield and composition of the grape of three white varieties in the D.O.Ca.Rioja (Spain)

AIM: Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination of basal leaves on the shoots around pre-bloom stage, which limits fruit set and initial growth of the berry, leading to […]

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Application of treatments to delay the ripening of grape varieties cultivated in valpolicella

AIM: Winegrape cultivars are particularly sensitive to temperature and recent changes in climate have advanced the onset of berry ripening, resulting in unbalanced fruit composition at harvest. High temperatures during ripening result in berries with increased sugar concentration, reduced acidity and colour and unwanted or underdeveloped aroma compounds. To reduce the negative effects of climate […]

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Evolution of grape aromatic composition in cv. Ugni blanc

AIM: Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar, which is the main variety planted. According to the Cognac Appellation, harvest can occur between 13 & 21 °Brix. To date the harvest is assessed by vine […]

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