Nutrition, Quality and Biological Potential of Grapevine

This book represents an innovative and unique combination of two segments of the production management of the grapevine: a detailed account of the physiological role of macro and micronutrients in the grapevine and their influence on the quality and biological potential of the grape. Namely, in the first chapter, the nutrition of the grapevine is presented under different environmental conditions to improve its chemical composition and biological potential. The most important macro and microelements, their function in the grapevine, and the symptoms of deficiency and excess of the nutritional elements are presented. This section also contains two appendices with the author's photos of grapevines with a deficiency and an excess of nutrients. In the second chapter, the influence of nutrition through macro and microelements on the chemical composition of the grapevine is shown in detail, with a special reference to the presence of the most significant biologically active components in the grapes. These components have great importance on the quality and biological potential of the wine and all products that can be obtained from the grapevine. Therefore, they could be classified as a functional food. Accordingly, this book will be of great importance among the scientific community, as it offers innovative results and presentations but at the same time, offers practical solutions that are significant for the practice of the modern cultivation of grapevines. This book is suitable for all types of readers: from researchers, scientists, and professors to students and employees in the food industry and wineries. With that said, all readers will be offered a new perspective on the correct and modern way of using macro and microelements in grapevine nutrition in the direction of improving the quality and biological potential of the grapevine.