One of the first effects climate change in wine-growing areas is advancement phenological stages, especially concerning early berry ripening. In this condition, decoupling between technological and phenolic maturity often occurs. Anthocyanins red grapes are among compounds that mostly contribute to maturity. However, their accumulation grape berries known be impaired by high temperatures. There...

the effect of postharvest uv-c irradiation on phenolic compounds accumulation was investigated in berries of ‘rishbaba’ table grape (vitis vinifera cv. rishbaba). grape clusters were harvested at mature stage and irradiated with uv-c using fluorescent germicidal lamp (30 w, 90 cm) with a peak emission at 254 nm for 0 (control), 5 and 10 min. uv-c treatment had significant effect on individual p...

BACKGROUND The electron transport chain, Rubisco and stomatal conductance are important in photosynthesis. Little is known about their combined responses to heat treatment at different temperatures and following recovery in grapevines (Vitis spp.) which are often grown in climates with high temperatures. METHODOLOGY/FINDINGS The electron transport function of photosystem II, the activation st...

Climate factors strongly impact the growth of grapes and their flavonoid composition, especially due to heat drought stress. Four varieties—Gelu, Moldova, Purpuriu, Coarna Neagra—from a Copou vineyard were analyzed assess climate change on anthocyanin concentration in total chlorophyll content leaves, find possible correlations between these parameters during two studied years, such as raise pr...

A study was conducted to compare three measurements of determining water status of grapevines (Vitis vinifera L.) in the field. Predawn leaf water potential (ΨPD), midday leaf water potential (Ψl), and midday stem water potential (Ψstem) were measured on ‘Chardonnay’ and ‘Cabernet Sauvignon’ grapevines grown in Napa Valley, California late in the 1999 growing season. Both cultivars had been irr...

For the past 20 years, the National Foundation for Agricultural Research in Crete and the School of Agricultural Technology of the Technological and Educational Institute of Crete have been involved in a number of research and development activities, related to the production and evaluation of compost derived from a variety of local solid, mainly agricultural organic wastes. Materials such as o...

Knowledge of the critical chemical compounds that are responsible for the sensory characteristics of wines is of great importance to be able to control and adjust wine flavour during wine production. Compounds not previously recognised as contributing to flavour have been identified for the first time through work in this stream, including the compound rotundone: giving Shiraz wines from many o...

We overview the GRAPE-6 project, a follow-up of the ter-aaops GRAPE-4 project. GRAPE-6 will be completed by 1999-2000 and its planned peak speed is 200 TTops. Its architecture will be largely similar to that of GRAPE-4, which is a specialized hardware to calculate the gravitational interaction between particles. The improvement in the speed will come mainly from the advance in the silicon semic...

Volatile organic compounds are important flavor components of finished wines. In addition to winemaking practices, which shape wine quality, cultivation of the grape berries in the vineyard each season affects the production of volatile organic compounds as well as other chemical components that ultimately contribute to our perception of flavor in finished wines. By studying how berry flavor co...