A model to temporally compare stem water potentials in grapevine (Vitis vinifera L.)

Climate change will result in an increase in temperature and an intensification of drought in many regions across the globe. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations in management strategies to ensure yield and quality of agricultural products in these changing conditions.

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Post Nº 100

This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.

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Interactive effects of the rootstock and the deficit irrigation technique on wine composition, nutraceutical potential, aromatic profile, and sensory attributes under semiarid and water limiting conditions

This post is a summary of a study carried out to analyse the effects of the rootstock, irrigation method, and their interaction on the final wine composition, volatile aromatic profile, and wine sensory attributes. According with the results authors recommend the use of low vigor rootstocks and deficit irrigation techniques with small water volumes to improve Monastrell wine quality, and as a measure to adapt vineyards to climate change under semiarid and water limiting conditions.

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Mass spectrometry-based metabolomics in grapevine and wine fingerprinting

Wine metabolome results from a complex process, involving grapes, yeast, bacteria, terroir effects and its ageing in wooden barrels. Wine metabolome fingerprint tells the story of its origin, production and quality. Its characterization is of paramount importance for quality control, authenticity and quality improvement. Wine metabolome characterization remains one the greatest challenges of analytical chemistry and biochemistry that challenges all conventional approaches to metabolomics.

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Organic and biodynamic wines quality and characteristics: the scientific point of view

What is a biodynamic wine? Which techniques can be used to distinguish a biodynamic wine from the conventional one? Besides the answer to these questions this post also address other aspects regarding organic wines such as antioxidant capacity, human toxicity effects and SO2 levels. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are addressed.

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How to increase the tannin content of cold-hardy interspecific hybrid grape wines cultivated in cold climate?

This post describes the effect of must protein treatment on tannin retention in a wine made with Frontenac a cold-hardy variety developed at the University of Minnesota. Treatments tested were bentonite and heat; pomace: fermented with and without; tannin addition: 0–9 g/L; and time of maceration: 0–11 days. Protein removal from must prior to alcoholic fermentation, using bentonite addition or heat treatment did not improve tannin retention. On the contrary, conducting fermentation without pomace significantly increased tannin retention in wine, when exogenous tannins in a dose 5-15 times higher to the one the recommended dose were added.

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Innovative technology using staves and micro-oxygenation and its impact on the phenolic composition and colour of the aged wine spirit

The post of this week tries to clarify and issue that is very discussed nowadays: the importance of the wine spirits both in red wine aging and quality. The author summarizes a study carried out with the aim of explore the effect of micro-oxygenation and wood staves applied in 1000 L stainless steel tanks versus 250 L wooden barrels on the phenolic composition and chromatic characteristics acquired by the wine spirit over the first six months of ageing. The results showed that wine treated with micro-oxygenation and staves have greater colour evolution than wine in barrels, which correlates with its higher total phenolic content and individual contents of low molecular weight phenolic compounds.

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Advance of grape harvest date of a premium wine in Central Italy: evidence of the role of precipitation intensity under a warming climate

Due to its huge importance several posts were published in Science & Wine blof about the effects of climate changes in wine production. This post report those effects in the production of Italian premium wines. As reported before temperature and water avaiibility are the main factores influencing the growth stages of wine grapes worldwide. The quality and quantity of premium wine is being affected by temperature increase. Intensity, duration and frequency of rain can be modify by climate change. The results of this post are consistent with the hypothesis that the increasing tendency of precipitation intensity could exacerbate the effect of global warming on some premium wines that have been produced for >400 years.

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