Sensorial, biochemical and molecular changes in Raboso Piave grape berries applying "Double Maturation Raisonnée" and late harvest techniques.

At ripening, Vitis vinifera cv Raboso Piave grapes have high acidity, which results in an astringent wine that is not easy to drink. To overcome this limitation, several researches have attempted to alter the polyphenols profile mainly by applying different harvest techniques. The aim of this work was to investigate sensorial, biochemical, and molecular changes in Raboso Piave grape berries subjected to delayed harvests as Late Harvest (LH) and "Double Maturation Raisonnée" (DMR) techniques.