Propagation techniques played a significant role in the early domestication of grapevines. Considering the morphological features of wild grape berries and the nutritional properties of grape seeds, it is unlikely that these were spat out by ancient agriculturists: it is much more likely that they were eaten, or they were disposed of with the winemaking residues. In this study, we tested whether seed exposure to different processing methods-fresh, dried, and fermented-affected germination in Vitis vinifera L. Trials were conducted in 2024 at two ampelographic collections in Lizzano (Italy) and Jighaura (Georgia). We sampled 6 accessions of V. vinifera subsp. sativa in Italy and 19 accessions-5 wild V. vinifera subsp. sylvestris and 14 cultivated V. vinifera subsp. sativa-in Georgia. Grapes were processed as fresh, dried, and fermented berries. Germination was assessed for 15 days, using 4 to 8 replicates of 25 seeds each. A total of 13200 seeds was observed. Our results indicated that seeds from fresh and dried berries exhibited similar and higher germination potential, while fermented seeds showed a significant reduction in germination-only two fermented accessions (one subsp. sylvestris, one subsp. sativa) showed limited germination capacity. Ethanol exposure during fermentation may damage the seed embryo, reducing its germination ability. In general, the germination rate of the unfermented seeds of subsp. sylvestris were noticeably higher than the ones of subsp. sativa, suggesting potential differences due to their divergent propagation strategies. Collectively, these findings indicate that during grapevine domestication, grape propagation by fresh and dried seeds could be successful, while fermentation imposed an inadvertent selective bottleneck against sexual propagation. Only occasional ethanol-tolerant seeds may have survived. This may have eventually decreased the cultivated grapevine's biodiversity.
'Pinot Grigio Matto', meaning "crazy Pinot Gris", appeared decades ago in some vineyards in Treviso province (Veneto region, North-Eastern Italy). No information is available on its origin and provenance. A preliminary investigation based on DNA genotyping revealed that it shared the same molecular profile of 'Marzemino', even if the bunches remained grey at ripening instead of becoming blue-black. The comparison between 'Pinot Grigio Matto' and 'Marzemino' using ampelographic, chemical and DNA analyses at the berry colour locus revealed the strong similarity between them, except for the data linked to grape colour. Sensorial analyses of white and red wines highlighted the good oenological potential of this grapevine mutant. The availability of dozen mutated vines, showing uniform grey pigmentation of bunches at ripening, testifies that this mutation is well fixed and stable. This study demonstrates that 'Pinot Grigio Matto' is a previously unknown, somatic mutant for berry colour of 'Marzemino'. This study enriches the knowledge of the phenomena contributing to the generation of viticultural biodiversity and varietal evolution, through the identification, maintenance and valorisation of a new variety, generated by a spontaneous bud mutation. Giving the substantial (25%) increase in ros & eacute; wine global production, winemaking from 'Marzemino Grigio' is a promising prospect.
'Manjari Manjula' is a new table grape variety with the productivity of 30-35 tons per ha. Naturally loose bunches and big berries are distinct characteristics of the variety. Berries are elliptical, grey purple with ample bloom, firm, have nonslippy skin and show the presence of 1-2 seeds per berry. Generally, a pleasing sugar-acid ratio (>25.0) is recorded in the variety, with an average of 18.85 degrees Brix of total soluble solids and 7.11 g.L(-1 )of titrable acidity. Thus, fruit quality, vine productivity and ease in cultivation makes 'Manjari Manjula' a potential variety for commercial expansion.
This research investigated the effect of light quality on changes in leaf pigments, photosynthesis rate, and gas exchange in grapevine under salinity stress in greenhouse. The study was conducted as a factorial experiment based on a completely randomized design with three replications over two consecutive years. The first factor was light quality generated by LED lamps at 5 levels, including: 100% red, 100% blue, 70% red + 30% blue, and 50% red + 50% blue and the control (greenhouse natural sunlight). The second factor was electrical conductivity (EC) induced by adding NaCl to the nutrient solutions at 4 levels, including 1.67 (the control), 3.63, 6.05, and 10.23 dS.m-1. The results indicated that under the EC of 10.23 dS.m-1, both combinations of red and blue lights (especially 70-30% ratio) led to a greater increase and preservation total Chlorophyll contents, stomatal conductance and carboxylation efficiency in leaves compared to the monochromatic lights, while they reduced substomatal CO2 concentration. 100% blue light had the highest effect on reducing the leaf surface temperature followed by greenhouse natural sunlight, whereas 100% red light had a substantial impact on reducing the transpiration rate. 100% red light, along with both the combination of red and blue, showed the highest actual water use efficiency under the EC of 10.23 dS.m-1. According to the results, both the combinations of red and blue improved the plant's tolerance and continuous photosynthetic activity under salinity stress conditions by increasing the positive effects or reducing the negative effects of salinity.
Mediterranean viticulture faces increasing challenges from severe thermal and water stress induced by climate change, which threaten both yield and grape quality. This study evaluated the effectiveness of foliar applications of three natural reflective mineral products, zeolite (TZL), basalt powder (TPB), and kaolin (TK), as sustainable adaptation strategies for Vitis vinifera L. 'Chardonnay' cultivated under typical Mediter ranean conditions. The experimental trials demonstrated that these mineral based reflective films are effective agronomic tools for mitigating heat and drought stress. All treatments significantly increased yield and average bunch weight compared with the untreated control, reducing losses caused by berry dehydration. Among the tested materials, zeolite (TZL) achieved the highest bunch weight and superior physiological performance. Ecophysiological assessments confirmed that reflective treatments preserved photosynthetic function by reducing photoinhibition and improving both net photosynthesis (Pn) and water use efficiency (WUE). While zeolite provided the best overall physiological and productive response, basalt powder produced grapes of the highest quality. Overall, the use of natural reflective minerals-particularly zeolite-emerges as an innovative and environmentally sustainable approach to optimizing vine energy and water balance, thereby maintaining high quality grape production in Mediterranean regions increasingly affected by global warming.
