Monthly Archives: September 2021

Effect of late pruning on yield and wine composition in monastrell wines

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers, particularly in arid and semi-arid areas. Our aim was to test late pruning as an useful tool to delay grape ripening and to assess the […]

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Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

AIM: The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments (methyl jasmonate) and nanocompounds (nanomethyl jasmonate) on Monastrell nitrogen composition in grapes and wines. METHODS: The treatments was applied during two vintages (2019 and 2019) in a plot located in […]

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Methyl jasmonate versus nano methyl jasmonate: effects on anthocyanins mature evolution in monastrell grapes

AIM: The climate change is afecting particulary to the South of Spain, with high temperatures. It is important to develop new strategies in order to mantain the quality of wines. One of this strategies is the use of elicitors which increase the defense in plants and also increase the content of secondary metabolites, such as […]

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Impact of electrolyzed water applied as an alternative treatment in vineyard on grape and wine quality

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high. The objective of that work was to characterize the impacts on grape and wine quality when using EW compared to those obtained from organic and conventional […]

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Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

AIM: This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes. METHODS: This study was carried out in 2018 and 2019. The plot was located in the North of Spain. The grapes were Vitis vinifera L. Tempranillo and grafted on […]

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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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