Quantitative Proteomics Analysis of ABA- and GA-Treated Malbec Berries Reveals Insights into HO Scavenging and Anthocyanin Dynamics.

Abscisic acid (ABA) and gibberellic acid (GA) are regulators of fruit color and sugar levels, and the application of these hormones is a common practice in commercial vineyards dedicated to the production of table grapes. However, the effects of exogenous ABA and GA on wine cultivars remain unclear. We investigated the impact of ABA and GA application on Malbec grapevine berries across three developmental stages.

Effects of Wind Exposure and Deficit Irrigation on Vegetative Growth, Yield Components and Berry Composition of Malbec and Cabernet Sauvignon.

The impact of global warming on Argentine viticulture may result in a geographical shift, with wine-growing regions potentially moving towards the southwest, known as one of the windiest regions in the world. Deficit irrigation is a widely used strategy to control the shoot growth and improve fruit quality attributes, such as berry skin polyphenols. The present study aimed to assess the effects of different wind intensities and irrigation levels, as well as their interactions, on field-grown L.

Three-year study of DNA cytosine methylation dynamics in transplanted Malbec grapevines.

DNA cytosine methylation, an epigenetic mechanism involved in gene regulation and genome stability, remains poorly understood in terms of its role under changing environmental conditions. Previous research using methylation-sensitive amplified polymorphism (MSAP) markers in a Vitis vinifera L. cv.

Climate Change Effects on Grapevine Physiology and Biochemistry: Benefits and Challenges of High Altitude as an Adaptation Strategy.

Grapevine berry quality for winemaking depends on complex and dynamic relationships between the plant and the environment. Winemakers around the world are demanding a better understanding of the factors that influence berry growth and development. In the last decades, an increment in air temperature, CO concentration and dryness occurred in wine-producing regions, affecting the physiology and the biochemistry of grapevines, and by consequence the berry quality.