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<title><string language="fre"><![CDATA[Dr Viviana Martins - Potential of vineyard calcium sprays to improve grape berry and wine quality]]></string></title>
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<string language="fre"><![CDATA[Calcium (Ca) supplements have increasingly been
used for improving fruit resistance to abiotic stress and shelf life, but little
was known about the effects of Ca on grape berry quality. Following the
demonstration that Ca sprays increased grape berry firmness and cell wall
pectin content [1], we hypothesized that exogenous Ca also influenced grape
berry polyphenolic composition, given the central role of Ca as secondary
messenger. Targeted UPLC-MS analysis was performed in fruits collected from
vines cv. “Vinhão” sprayed with 2% (w/v) CaCl2 throughout the fruiting
season, in two consecutive vintages. Results showed that Ca deflected grape
berry metabolism towards the production of more stilbenoids and less
anthocyanins, in line with the expression patterns of UFGT- and STS-encoding
genes [2]. The volatile profile of wines produced from these berries was
analysed by GC-FID and SPE/GC-Ion Trap-MS, following vinifications at laboratory
scale. Results showed that Ca shifts wine volatile profile, affecting compounds
associated to both varietal and fermentative aromas [3].
 [1] DOI:
10.1016/j.plaphy.2020.02.033
[2] DOI:
10.1016/j.foodchem.2019.126123
[3] DOI:
10.1016/j.foodres.2020.108983
 Acknowledgements: FCT (Portuguese) and European
Funds [Contrato-Programa UIDB/04050/2020, FEDER/POCI/COMPETE2020, PTDC/BIA-FBT/28165/2017,
PTDC/BIA-FBT/30341/2017]; COST Action CA 17111 INTEGRAPE; The Région-Centre Val
de Loire (France) [Projects VITI'ACTIF and VINODRONE].]]></string></description>
<keyword><string language="fre"><![CDATA[raisin]]></string></keyword><keyword><string language="fre"><![CDATA[calcium]]></string></keyword><keyword><string language="fre"><![CDATA[vin]]></string></keyword>
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