VVO -- Vitis Vinifera Ontology
type: Ontology
version IRI: vvo.owl
imports: bfo.owl
imports: iao.owl
contributor: The authors' approach has been shaped by careful study of the scholarly work of Dr Henriette Harmse (European Bioinformatics Institute) and Dr Marie Keet (University of Cape Town).
creator: Dr Christopher Johann Muller rer. nat. (data modeler, IT architect, programmer)
creator: Dr Edit Hlaszny PhD (domain expert, editor)
description: The VVO (Vitis Vinifera Ontology) is a controlled vocabulary that formally describes the morphological structures, phenological growth and developmental stages, quality parameters, dispositions, roles, and information entities of Vitis vinifera L., the common grapevine.
format: OWL/XML encoding (+several serialisations)
language: en
publisher: Dr Hlaszny Biosystems Engineering: In Vivo Integration of Neural Parenchyma
rights: This ontology is distributed under an Attribution 4.0 International (CC BY 4.0). The License is: https://creativecommons.org/licenses/by/4.0/. Copyright: Dr Edit Hlaszny (2026-)
subject: UDC 634.8 Viticulture. Grape vines. Vineyards
subject: Vitis vinifera
created: 2026-03-19
version info: 2-003

3MH Precursor Disposition
type: Class
subclass of: Thiol Precursor Accumulation Disposition
disjoint with: 4MMP Precursor Disposition
IAO_0000112: 3MH precursor concentration (Cys-3MH + Glut-3MH) ranges from 50-150 µg/L in low-precursor cultivars to 400-1200 µg/L in high-precursor Sauvignon Blanc from Marlborough. Cysteine-3MH typically comprises 60-80% of total 3MH precursors, with glutathione-3MH as the biosynthetic intermediate. Wine 3MH concentrations of 200-8000 ng/L result from 1-5% conversion of grape precursors during fermentation, vastly exceeding the sensory threshold of 60 ng/L. The released 3MH shows distinct grapefruit (zesty citrus) and passionfruit (tropical) character, with perception varying by enantiomeric ratio ((R)-3MH more citrus, (S)-3MH more passionfruit). 3MH can be acetylated to 3-mercaptohexyl acetate (3MHA) during fermentation, adding boxwood and tropical notes with a threshold of 4 ng/L. Precursor accumulation increases during ripening, with sun exposure promoting accumulation through glutathione conjugation mechanisms.
IAO_0000114: IAO_0000122
IAO_0000115: A thiol precursor accumulation disposition that is the inherited capacity of a Vitis vinifera plant to accumulate cysteine and glutathione conjugates of 3-mercaptohexan-1-ol (3MH) in grape berries, with genotype-specific concentrations determining the potential for grapefruit, passionfruit, and tropical fruit aroma release during fermentation.
IAO_0000116: 3MH and its acetate 3MHA are the primary contributors to Sauvignon Blanc tropical character, with concentrations typically 10-100× above threshold in aromatic examples. The precursor concentration in grapes sets the ceiling for potential wine thiol content, but fermentation conditions (yeast strain, nutrition, temperature) strongly modulate conversion efficiency. The dual origin of 3MH (from both (E)-2-hexenal and hexanal via conjugation) provides metabolic flexibility in precursor synthesis. Water deficit and nitrogen status affect precursor accumulation through effects on glutathione metabolism.
IAO_0000118: 3-mercaptohexanol potential
IAO_0000118: 3MH conjugate capacity
IAO_0000118: 3MH-Vorläufer @de
IAO_0000118: Grapefruit-Thiol @de
IAO_0000118: Passionsfrucht-Aroma @de
IAO_0000118: grapefruit thiol precursor
IAO_0000119: Peyrot des Gachons C et al. (2002) Influence of water and nitrogen deficit on fruity and herbaceous aroma potential of Vitis vinifera L. cv. Sauvignon blanc in three terroirs. Journal of the Science of Food and Agriculture 82:1167-1174 Capone DL et al. (2010) The cysteine conjugate of 3-mercaptohexan-1-ol in grape juice. Food Chemistry 119:1326-1330
has db xref: no direct PO equivalent

3MH Precursor Quality
type: Class
subclass of: Thiol Precursor Quality
disjoint with: 4MMP Precursor Quality
IAO_0000112: 3MH precursor quality in Sancerre Sauvignon Blanc illustrates Loire Valley terroir expression, with Kimmeridgian marl soils producing grapes with 800-1500 μg/L Cys-3MH (versus 400-700 μg/L from siliceous soils), translating to wines with 1500-3500 ng/L free 3MH that provide the exotic fruit dimension complementing the region's characteristic minerality this precursor concentration difference between soil types contributes to the stylistic variation among Sancerre vineyard sites, demonstrating how 3MH precursor quality links terroir to aromatic expression.
IAO_0000114: IAO_0000122
IAO_0000115: 3MH_Precursor_Quality represents the chemical quality characterizing the concentration of precursor conjugates for 3-mercaptohexan-1-ol (3MH) in grape berries, capturing the bound forms of the volatile thiol responsible for the distinctive passion fruit, grapefruit, and citrus zest aromas that define aromatic Sauvignon Blanc character. The 3MH precursors include S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-glutathione (Glut-3MH), both formed in grapes through conjugation of (E)-2-hexenal with cysteine or glutathione via Michael addition reactions. Cys-3MH is the direct substrate for yeast β-lyase cleavage releasing 3MH, while Glut-3MH requires prior cleavage to the cysteine form. In Sauvignon Blanc grapes, total 3MH precursor concentration typically ranges from 200-2000 μg/L depending on cultivar clone, growing conditions, and harvest timing, with precursor accumulation increasing during late ripening. The released 3MH (3-mercaptohexan-1-ol) has an extraordinarily low sensory threshold of approximately 60 ng/L in wine, with typical concentrations in aromatic Sauvignon Blanc of 500-5000 ng/L providing levels 10-80 times threshold. This substantial suprathreshold concentration explains the dominant tropical fruit character of 3MH in finished wines. However, the conversion efficiency from precursor to free thiol is low (typically 1-10%), meaning that precursor concentration provides an upper limit but not a direct prediction of wine 3MH content. The 3MH released during fermentation can undergo acetylation to form 3-mercaptohexyl acetate (3MHA), which has an even lower threshold (approximately 4 ng/L) and contributes passion fruit and guava notes, making 3MH precursor content relevant to both 3MH and 3MHA potential in finished wines.
IAO_0000116: 3MH_Precursor_Quality specifically addresses the bound precursor forms for the dominant tropical thiol in Sauvignon Blanc. The class encompasses both cysteine and glutathione conjugates that can ultimately yield 3MH. The dramatic concentration ratio between precursor (hundreds to thousands of μg/L) and released thiol (hundreds to thousands of ng/L) reflects the low conversion efficiency that makes yeast strain selection critical for thiol release. The further conversion of 3MH to 3MHA through acetylation during fermentation adds complexity to the precursor-to-aroma relationship.
IAO_0000118: 3-Mercaptohexanol-Vorläufergehalt @de
IAO_0000118: 3-mercaptohexanol precursor content
IAO_0000118: 3MH conjugate content
IAO_0000118: 3MH-Vorläufergehalt @de
IAO_0000118: Cys-3MH concentration
IAO_0000118: Cys-3MH-Konzentration @de
IAO_0000118: Passionsfrucht-Vorläuferqualität @de
IAO_0000118: passion fruit precursor quality
IAO_0000119: Subileau M et al. (2008) New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (E)-Hexen-2-al Are Not the Major Precursors. Journal of Agricultural and Food Chemistry 56(19): 9230-9235 Capone DL et al. (2011) Evolution and Occurrence of 1,6-Dimethyl-1,2,3,4-tetrahydronaphthalene (TDN) in Aged Riesling Wines. Journal of Agricultural and Food Chemistry 59(11): 6112-6119
has db xref: no direct PO equivalent

4MMP Precursor Disposition
type: Class
subclass of: Thiol Precursor Accumulation Disposition
IAO_0000112: 4MMP precursor concentration (Cys-4MMP + Glut-4MMP) ranges from 5-20 µg/L in most cultivars to 30-80 µg/L in high-precursor Sauvignon Blanc clones. 4MMP precursors accumulate at 10-20× lower concentration than 3MH precursors, but the 75× lower sensory threshold (0.8 ng/L versus 60 ng/L for 3MH) means 4MMP significantly impacts wine aroma even at trace concentrations. Wine 4MMP concentrations of 5-50 ng/L are typical in aromatic Sauvignon Blanc, with the boxwood and blackcurrant bud character becoming dominant above 20 ng/L. 4MMP shows no acetylation (lacking the hydroxyl group of 3MH), maintaining its ketone form throughout wine aging. The precursor arises from conjugation of mesityl oxide with glutathione/cysteine, with biosynthesis pathway details less characterized than for 3MH. Precursor concentration shows strong clone and terroir effects within Sauvignon Blanc.
IAO_0000114: IAO_0000122
IAO_0000115: A thiol precursor accumulation disposition that is the inherited capacity of a Vitis vinifera plant to accumulate cysteine and glutathione conjugates of 4-mercapto-4-methylpentan-2-one (4MMP) in grape berries, with genotype-specific concentrations determining the potential for boxwood, blackcurrant bud, and broom aroma release during fermentation.
IAO_0000116: 4MMP contributes the distinctive boxwood/blackcurrant character that, together with the grapefruit notes of 3MH, defines Sauvignon Blanc typicity. The extremely low threshold means 4MMP significantly impacts aroma even in wines with modest precursor levels. The blackcurrant bud character can be perceived as either desirable (varietal typicity) or undesirable (cat urine association at high concentrations) depending on context and concentration. Some Sauvignon Blanc terroirs (Sancerre) show higher 4MMP/3MH ratios than others (Marlborough), contributing to regional style differences.
IAO_0000118: 4-mercapto-4-methylpentan-2-one potential
IAO_0000118: 4MMP conjugate capacity
IAO_0000118: 4MMP-Vorläufer @de
IAO_0000118: Buchsbaum-Thiol @de
IAO_0000118: Schwarze-Johannisbeere-Aroma @de
IAO_0000118: boxwood thiol precursor
IAO_0000119: Tominaga T et al. (1998) Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon blanc. Journal of Agricultural and Food Chemistry 46:1044-1048 Helwi P et al. (2016) Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level. BMC Plant Biology 16:173
has db xref: no direct PO equivalent

4MMP Precursor Quality
type: Class
subclass of: Thiol Precursor Quality
IAO_0000112: 4MMP precursor quality in Pouilly-Fumé Sauvignon Blanc contributes the smoky, gunflint character (fumé) that historically named the appellation, with Cys-4MMP concentrations of 150-350 μg/L in ripe fruit translating to 15-40 ng/L free 4MMP in finished wines this 4MMP level, approximately 10-50 times sensory threshold, provides the characteristic box tree-blackcurrant complexity that distinguishes Pouilly-Fumé from the more purely tropical-fruited Sauvignon Blanc styles of New Zealand, demonstrating how 4MMP precursor quality contributes to regional typicity.
IAO_0000114: IAO_0000122
IAO_0000115: 4MMP_Precursor_Quality represents the chemical quality characterizing the concentration of precursor conjugates for 4-mercapto-4-methylpentan-2-one (4MMP) in grape berries, capturing the bound form of the volatile thiol responsible for the distinctive box tree (boxwood), blackcurrant bud, and broom aromas in Sauvignon Blanc and related varieties. The 4MMP precursor, S-4-(4-methylpentan-2-one)-L-cysteine (Cys-4MMP), is formed in grapes through conjugation pathways analogous to 3MH precursor formation. In Sauvignon Blanc grapes, Cys-4MMP concentration typically ranges from 50-500 μg/L, substantially lower than 3MH precursor levels, reflecting the compound's status as a secondary contributor to the varietal thiol profile. The released 4MMP (4-mercapto-4-methylpentan-2-one) has an extremely low sensory threshold of approximately 0.8-3 ng/L in wine, among the lowest known thresholds for wine aroma compounds. This remarkable potency means that even the low conversion efficiency (typically 1-5%) from precursor to free thiol yields perceptible concentrations, with typical 4MMP levels in aromatic Sauvignon Blanc of 5-50 ng/L providing 5-50 times threshold concentration. The box tree/blackcurrant bud aroma of 4MMP provides a distinctive green-sulfurous note that complements the tropical fruit character of 3MH, with the balance between these thiols contributing to wine style variation. Cultivar and clonal variation affects 4MMP precursor accumulation, with Sauvignon Blanc showing highest levels among commercial varieties. The accumulation of 4MMP precursor during ripening and its response to viticultural factors parallels 3MH precursor behavior, though the magnitude of accumulation is typically lower.
IAO_0000116: 4MMP_Precursor_Quality specifically addresses the bound precursor form for the box tree/blackcurrant thiol that complements 3MH in varietal thiol profiles. The extremely low sensory threshold of released 4MMP (below 1 ng/L in some studies) makes even very low conversion efficiency yield perceptible aroma impact. The distinct sensory character of 4MMP (vegetal, box tree, blackcurrant) versus 3MH (tropical fruit, passion fruit) means their ratio affects overall thiol aroma profile beyond their individual contributions. Analysis of Cys-4MMP employs the same LC-MS/MS methods as other thiol precursors.
IAO_0000118: 4-Mercapto-4-methylpentan-2-on-Vorläufergehalt @de
IAO_0000118: 4-mercapto-4-methylpentan-2-one precursor content
IAO_0000118: 4MMP conjugate content
IAO_0000118: 4MMP-Vorläufergehalt @de
IAO_0000118: Buchsbaum-Vorläuferqualität @de
IAO_0000118: Cys-4MMP concentration
IAO_0000118: Cys-4MMP-Konzentration @de
IAO_0000118: box tree precursor quality
IAO_0000119: Tominaga T et al. (1998) Identification of New Volatile Thiols in the Aroma of Vitis vinifera L. var. Sauvignon Blanc Wines. Flavour and Fragrance Journal 13(3): 159-162 Peyrot des Gachons C et al. (2002) Influence of Water and Nitrogen Deficit on Fruity Aroma Potential of Vitis vinifera L. cv. Sauvignon Blanc in Three Terroirs. Journal of the Science of Food and Agriculture 82(11): 1233-1243
has db xref: no direct PO equivalent

ABA Accumulation
type: Class
subclass of: Dormancy Establishment
IAO_0000112: In Sauvignon Blanc vines in Marlborough, New Zealand, ABA accumulation in axillary buds progresses from baseline concentrations of 40-50 ng per gram fresh weight in February to 80-100 ng per gram by late March as photoperiod decreases below critical threshold, reaching maximum concentrations of 180-220 ng per gram fresh weight by late May coincident with full dormancy establishment, with NCED gene expression increasing 4-fold during this period.
IAO_0000114: IAO_0000122
IAO_0000115: ABA accumulation in Vitis vinifera represents the progressive increase in abscisic acid concentration within bud and other tissues during dormancy establishment, reflecting both increased biosynthesis and decreased catabolism of this key regulatory hormone that plays central roles in dormancy induction, maintenance, and cold hardiness development. This process occurs during autumn, typically from September through November in Northern Hemisphere viticulture, with ABA levels in bud tissues increasing several-fold from growing season baseline values to reach maximum concentrations coincident with full dormancy establishment. The biosynthesis of ABA during dormancy induction involves increased expression and activity of 9-cis-epoxycarotenoid dioxygenase enzymes that catalyze the rate-limiting step in ABA production from carotenoid precursors, with NCED gene expression increasing in response to both short-day signals and low temperature exposure. The physiological functions of accumulated ABA during dormancy establishment include direct inhibition of cell division and elongation in meristematic tissues through effects on cell cycle regulators and expansion-related gene expression, promotion of storage compound accumulation by redirecting metabolism from growth toward reserve synthesis, induction of cold hardiness through activation of cold-responsive gene expression, and maintenance of the dormant state by preventing premature growth resumption in response to temporary favorable conditions. The regulation of ABA accumulation involves integration of multiple environmental signals, with short photoperiod and low temperatures both promoting ABA biosynthesis while also reducing ABA catabolism through decreased activity of ABA 8'-hydroxylase enzymes, resulting in net ABA accumulation that reflects both production and turnover rates. The concentration of ABA in dormant buds typically reaches values 3-5 times higher than in actively growing buds, with maximum concentrations of…
IAO_0000116: ABA_Accumulation represents the hormonal dimension of Dormancy_Establishment, specifically addressing the increase in abscisic acid that regulates dormancy. Distinguished from Metabolic_Adjustment which addresses broader metabolic changes, while ABA_Accumulation specifically addresses this key regulatory hormone. Involves increased NCED expression and decreased ABA catabolism. Typical maximum concentrations 150-250 ng per gram fresh weight in dormant buds. Duration spans 8-10 weeks during autumn. Subsequent ABA decline during chilling is associated with dormancy release.
IAO_0000118: ABA buildup
IAO_0000118: ABA-Akkumulation @de
IAO_0000118: ABA-Aufbau @de
IAO_0000118: Abscisinsäure-Anreicherung @de
IAO_0000118: Dormanzhormon-Akkumulation @de
IAO_0000118: abscisic acid accumulation
IAO_0000118: abscisic acid increase
IAO_0000118: dormancy hormone accumulation
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Zheng C et al (2015) Abscisic acid catabolism enhances dormancy release of grapevine buds. Plant Cell and Environment 38: 2490-2501 Or E et al (2000) The transduction of the signal for grape bud dormancy breaking induced by hydrogen cyanamide may involve the SNF-like protein kinase. Plant Molecular Biology 43: 483-494
has db xref: no direct PO equivalent

ABA Maximum Level
type: Class
subclass of: Deep Endodormancy
IAO_0000112: In Tempranillo vines in Rioja, Spain, ABA maximum level is reached in early December at approximately 190-210 ng per gram fresh weight in primary buds, representing a 4-fold increase from September baseline values of 45-55 ng per gram, with this peak concentration maintained for approximately 3-4 weeks before chilling-induced catabolism progressively reduces ABA levels through January, coinciding with gradual dormancy depth reduction as measured by decreasing forcing time requirements.
IAO_0000114: IAO_0000122
IAO_0000115: ABA maximum level in Vitis vinifera represents the peak concentration of abscisic acid achieved in bud tissues during deep endodormancy, reflecting the culmination of autumn ABA accumulation and constituting a key hormonal component of maximum dormancy depth. This peak concentration typically occurs during December in Northern Hemisphere viticulture, coincident with other indicators of maximum dormancy intensity, before chilling-dependent ABA catabolism begins reducing hormone levels as part of the dormancy release process. The quantitative values of ABA maximum level vary among cultivars but typically fall in the range of 150-250 nanograms per gram fresh weight in dormant buds, representing concentrations 3-5 fold higher than those present in actively growing buds during summer. The physiological significance of ABA maximum level relates to the multiple growth-inhibiting functions of this hormone, including direct inhibition of cell cycle progression through effects on CDK activity and cyclin expression, suppression of growth-related gene expression through ABA-responsive transcription factors, and promotion of storage and protective processes that characterize the dormant state. The achievement of ABA maximum level requires both active ABA biosynthesis through the NCED pathway that continues during early dormancy, and reduced ABA catabolism through decreased activity of ABA 8'-hydroxylase enzymes, with the balance between production and degradation determining the peak concentration achieved. The subsequent decline from ABA maximum level during chilling accumulation is an essential component of dormancy release, with chilling exposure activating ABA catabolic pathways and reducing biosynthetic gene expression, progressively lowering hormone concentrations toward levels compatible with growth resumption. The relationship between ABA maximum level and chilling requirement is complex, with some evidence suggesting that cultivars achieving higher ABA maximum levels ma…
IAO_0000116: ABA_Maximum_Level represents the hormonal peak within Deep_Endodormancy specifically addressing abscisic acid concentration maximum. Distinguished from ABA_Accumulation which addresses the process of increasing ABA during dormancy establishment. Typical peak values 150-250 ng per gram fresh weight depending on cultivar. Duration of peak plateau typically 2-4 weeks before chilling-induced decline begins. Subsequent ABA reduction is a key component of dormancy release mechanism.
IAO_0000118: ABA peak
IAO_0000118: ABA-Höchstwert @de
IAO_0000118: ABA-Maximalgehalt @de
IAO_0000118: Abscisinsäure-Maximum @de
IAO_0000118: highest ABA level
IAO_0000118: maximaler Abscisinsäure-Spiegel @de
IAO_0000118: maximum abscisic acid
IAO_0000118: peak ABA concentration
IAO_0000119: Zheng C et al (2015) Abscisic acid catabolism enhances dormancy release of grapevine buds. Plant Cell and Environment 38: 2490-2501 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Or E et al (2000) The transduction of the signal for grape bud dormancy breaking induced by hydrogen cyanamide may involve the SNF-like protein kinase. Plant Molecular Biology 43: 483-494
has db xref: no direct PO equivalent

Abiotic Stress Tolerance Disposition
type: Class
subclass of: Grapevine Disposition
IAO_0000112: Comprehensive characterization of Abiotic_Stress_Tolerance_Disposition at Cornell University evaluated multiple stress tolerances across 40 cultivars and rootstocks to develop regional adaptation profiles for New York viticulture. Cold tolerance was assessed by differential thermal analysis of bud LT50 values, drought tolerance by leaf water potential maintenance and gas exchange under controlled water deficit, and heat tolerance by photosynthetic recovery following 40°C exposure. V. vinifera 'Riesling' showed moderate cold tolerance (LT50 -22°C) but high heat sensitivity (35% photosynthesis reduction post-heat), while 'Cabernet Sauvignon' displayed lower cold tolerance (LT50 -18°C) but superior heat tolerance (12% reduction). The cold-hardy hybrid 'Marquette' exhibited exceptional cold tolerance (LT50 -34°C) combined with moderate heat and drought tolerance, representing broad Abiotic_Stress_Tolerance_Disposition suitable for continental climates with temperature extremes. Rootstock '3309C' showed the best drought tolerance among evaluated genotypes (maintained 85% stomatal conductance at -1.5 MPa soil water potential) but only moderate cold hardiness. These multidimensional profiles revealed that Abiotic_Stress_Tolerance_Disposition comprises largely independent components, with few genotypes excelling across all stress types, necessitating careful matching of cultivar tolerance profiles to site-specific stress challenges.
IAO_0000114: IAO_0000122
IAO_0000115: An Abiotic_Stress_Tolerance_Disposition is a Grapevine_Disposition that inheres in a Vitis vinifera plant and is realized through physiological, biochemical, and structural mechanisms that enable maintenance of cellular function, growth, and productivity under environmental conditions that would otherwise cause damage, growth inhibition, or death. This disposition represents the capacity to tolerate physical and chemical stresses originating from the non-living environment, complementing biotic stress resistance that addresses living attackers. Major abiotic stresses affecting grapevine include temperature extremes (winter cold, spring frost, summer heat), water stress (drought, waterlogging), soil chemical challenges (salinity, lime-induced chlorosis, heavy metals), light stress (excessive radiation, UV damage), and nutrient imbalances. Abiotic stress tolerance mechanisms encompass osmoprotectant accumulation (proline, glycine betaine, sugars), antioxidant systems (enzymatic and non-enzymatic scavengers of reactive oxygen species), membrane stabilization (lipid desaturation, protective proteins), modified growth patterns (dormancy, reduced transpiration, altered root architecture), and ion homeostasis maintenance under saline or mineral-stress conditions. The relative importance of different abiotic stress tolerances varies dramatically by viticultural region, with cold tolerance paramount in continental climates, drought tolerance critical in Mediterranean and semi-arid regions, and lime tolerance essential on calcareous soils. Understanding Abiotic_Stress_Tolerance_Disposition informs site-cultivar matching, rootstock selection, and breeding priorities for climate adaptation as environmental conditions shift.
IAO_0000116: Abiotic_Stress_Tolerance_Disposition is_a Grapevine_Disposition. This class encompasses tolerance to all non-living environmental stresses, parallel to Biotic_Stress_Resistance_Disposition addressing living attackers. Child classes include Cold_Tolerance_Disposition, Heat_Tolerance_Disposition, Drought_Tolerance_Disposition, Salt_Tolerance_Disposition, and Lime_Tolerance_Disposition addressing major abiotic stress categories. Abiotic stress tolerances are often partially independent, requiring multidimensional characterization for comprehensive adaptation assessment. Rootstock and scion may contribute differently to whole-vine abiotic stress tolerance.
IAO_0000118: Abiotische-Stresstoleranz-Disposition @de
IAO_0000118: Klimaanpassungs-Kapazität @de
IAO_0000118: Umweltstress-Toleranz @de
IAO_0000118: abiotic stress resistance
IAO_0000118: climate adaptation capacity
IAO_0000118: environmental stress tolerance
IAO_0000119: Cramer GR et al. (2011) Effects of abiotic stress on plants: a systems biology perspective, BMC Plant Biology 11:163 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105:661-676 Flexas J et al. (2010) Photosynthesis limitations during water stress acclimation and recovery in the drought-adapted Vitis hybrid Richter-110, Journal of Experimental Botany 60:2361-2377
has db xref: no direct PO equivalent

Abiotic Stress Tolerant Rootstock Role
type: Class
subclass of: Rootstock Role
IAO_0000112: 110 Richter (V. berlandieri × V. rupestris) bears an Abiotic_Stress_Tolerant_Rootstock_Role combining drought tolerance (maintaining stomatal conductance at soil water potentials below -1.5 MPa), lime tolerance (tolerating up to 17% active lime), and moderate heat tolerance, making it the dominant rootstock in Mediterranean climates from Spain to Australia. Ramsey (V. champinii) combines drought tolerance with salt tolerance (chloride exclusion maintaining leaf Cl⁻ below 0.5% dry weight), essential for table grape production in the arid, saline-irrigated Coachella Valley. 1103 Paulsen (V. berlandieri × V. rupestris) demonstrates broad abiotic stress tolerance across drought, heat, and lime stress factors, supporting Primitivo production on the calcareous, drought-prone soils of Puglia, Italy.
IAO_0000114: IAO_0000122
IAO_0000115: A rootstock role that inheres in a grafted rootstock by virtue of its capacity to confer enhanced tolerance to abiotic environmental stress factors upon the grafted vine composite. Abiotic stress-tolerant rootstocks maintain scion productivity and survival under adverse physical and chemical soil conditions through physiological adaptations including modified root architecture, altered hydraulic properties, enhanced ion selectivity, osmotic adjustment capacity, and stress-responsive hormone signaling. The major abiotic stresses addressed by rootstock selection include water deficit (drought), soil salinity (particularly chloride and sodium toxicity), high soil calcium carbonate content (lime-induced chlorosis), waterlogging and hypoxia, cold (winter freeze damage), and heat stress. Abiotic stress tolerance is quantified by scion performance metrics (yield, pruning weight, photosynthetic rate, water potential) under stress conditions relative to non-stressed controls, with tolerant rootstocks maintaining 70-90% of unstressed performance where susceptible rootstocks decline to 30-50% or less.
IAO_0000116: Abiotic_Stress_Tolerant_Rootstock_Role is the sibling category to Stress_Resistance_Rootstock_Role (biotic factors), maintaining the ontological distinction between tolerance to physical/chemical environmental factors and resistance to biological pests and pathogens. This distinction reflects fundamentally different underlying mechanisms: abiotic tolerance involves physiological adaptation and homeostatic regulation, while biotic resistance engages immune-like defense pathways. Most commercially important rootstocks bear multiple abiotic stress tolerance roles simultaneously, reflecting the multi-stress environments of many viticultural regions.
IAO_0000118: abiotic stress tolerant rootstock
IAO_0000118: abiotisch stresstolerante Unterlage @de
IAO_0000118: edaphic stress tolerant rootstock
IAO_0000118: environmental stress tolerant rootstock
IAO_0000118: gegenüber Umweltstress tolerante Unterlage @de
IAO_0000118: umweltstresstolerante Unterlage @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp.: 285-340 Corso M, Bonghi C (2014) Grapevine rootstock effects on abiotic stress tolerance, Plant Science 228: 1-14 Serra I et al. (2014) Review: the interaction between rootstocks and cultivars to enhance drought tolerance in grapevine, Australian Journal of Grape and Wine Research 20: 1-14
has db xref: no direct PO equivalent

Aborted Seed
type: Class
subclass of: Seed
IAO_0000112: Thompson Seedless berries contain 2-4 small (0.5-1.5 mm) aborted seed traces per berry resulting from embryo abortion at 7-10 days post-fertilization, allowing berry expansion to 12-16 mm diameter with exogenous GA3 application (10-15 ppm at BBCH 71-73)
IAO_0000114: IAO_0000122
IAO_0000115: An aborted seed is a seed of Vitis vinifera that has initiated development following fertilization but subsequently undergoes developmental arrest and tissue degeneration, resulting in non-functional rudimentary seed structures or trace remnants within the berry. Aborted seeds represent failed seed development occurring at various stages from early post-fertilization through mid-development, distinguished from incomplete immature seeds by tissue degeneration and necrosis rather than merely arrested but viable tissue. Seed abortion in Vitis vinifera serves multiple functional roles= it is the primary mechanism underlying seedlessness in stenospermocarpic cultivars (e.g., Thompson Seedless, Flame Seedless), a common occurrence affecting 10-40% of initiated seeds in seeded cultivars under various stress conditions, and an adaptive response to resource limitations or developmental abnormalities. The abortion process involves= cessation of cell division and expansion in embryo and/or endosperm tissues, progressive tissue browning and desiccation, collapse and degeneration of seed structures, and eventual formation of small brown rudiments or complete seed disappearance. Aborted seeds are morphologically characterized by= very small size (0.2-3 mm compared to 6-9 mm for developed seeds), brown to dark brown desiccated appearance, soft collapsed structure lacking defined seed coat architecture, absence of viable embryo tissue, and integration within berry pulp or locular cavity without distinct separation. The timing of seed abortion significantly influences berry development= early abortion (1-3 weeks post-fertilization) results in very small seed traces and dramatically reduced berry size in seeded cultivars, while late abortion (4-8 weeks post-fertilization) allows partial berry development before growth cessation, resulting in intermediate berry sizes. Seed abortion is influenced by multiple factors= genetic programs (stenospermocarpic genotypes with programmed embryo …
IAO_0000116: Aborted_Seed emphasizes developmental failure with tissue degeneration and is distinguished from Incomplete_Immature_Seed (arrested but viable tissue) by tissue necrosis and collapse rather than maintenance of arrested living tissue. Critical for understanding seedless cultivar mechanisms, berry size implications of abortion timing, viticultural stress indicators, and distinction between genetically programmed abortion versus environmentally induced abortion.
IAO_0000118: Abortierter Samen @de
IAO_0000118: Failed seed
IAO_0000118: Rudimentary seed
IAO_0000118: Rudimentärer Kern @de
IAO_0000118: Seed trace
IAO_0000118: Verkümmerte Samenanlage @de
IAO_0000119: Ebadi, A., Sedgley, M., May, P., & Coombe, B. G. (1996). Seed development and abortion in Vitis vinifera L., cv. Chardonnay. International Journal of Plant Sciences, 157(6), 703-712. | Staudt, G., & Schneider, W. (1980). Seed development in grape cultivars. Vitis, 19, 230-242.
has db xref: PO:0009010

Aborted Tendril
type: Class
subclass of: Tendril
IAO_0000112: An aborted tendril at node 5 on a water-stressed shoot of Vitis vinifera cv. Grenache in southern Rhône Valley, France, showing arrested development at 2.5 cm length (compared to normal 15-20 cm for functional tendrils at this node position), exhibiting brown necrotic tissue throughout its length, occurring during a severe drought period in June when soil moisture dropped below 15% available water capacity for three consecutive weeks, with 60% of tendrils on affected vines showing similar abortion patterns while shoots maintained minimal extension growth and fruit clusters showed arrested berry development, measured at intended BBCH stage 71 (fruit set) though reproductive development was severely compromised, representing a clear stress-induced developmental failure requiring emergency irrigation intervention.
IAO_0000114: IAO_0000122
IAO_0000115: A tendril that has initiated development from meristematic tissue but has ceased growth and differentiation before achieving functional maturity in Vitis vinifera, characterized by premature termination of cell division and expansion processes, failure to complete structural development including adequate elongation, tissue differentiation, or mechanosensory apparatus formation, visible signs of developmental arrest including browning, necrosis, desiccation, or persistent miniature size, and inability to execute climbing functions including circumnutation, contact detection, or coiling responses regardless of environmental conditions or management interventions. Aborted tendrils represent developmental failures arising from multiple causative factors including severe resource limitations during critical growth periods with insufficient carbohydrate or nitrogen availability for continued cell division, environmental stresses including water deficit, temperature extremes, or mineral deficiencies that halt metabolic processes supporting growth, pathogen infections or pest damage that compromise tissue integrity, genetic or hormonal regulatory failures that prevent normal developmental progression, or competition with higher-priority sink organs including developing fruit clusters that redirect limited resources away from tendril development. The occurrence and timing of tendril abortion provides diagnostic information about vine physiological status, resource availability, and stress conditions, with patterns of abortion across shoot positions and vine populations indicating systemic problems requiring management intervention versus localized developmental variation within normal ranges.
IAO_0000116: Aborted tendrils are distinguished from functional tendrils that have completed development, from senescent tendrils that achieved maturity before aging, and from mechanically damaged tendrils that were developing normally before injury. Diagnosis of abortion requires assessment of developmental stage at cessation, with early abortion (primordial or initial growth stages) indicating severe stress or fundamental developmental problems, while late abortion (near-mature stages) suggests acute stress events interrupting otherwise normal development. Abortion patterns across vine populations provide valuable diagnostic information, with uniform abortion suggesting environmental causes (drought, temperature extremes, nutrient deficiency), while scattered abortion indicates localized problems (pest damage, disease, genetic variation). High abortion rates (>40% of expected tendrils) signal serious vine stress requiring corrective management.
IAO_0000118: abortierte Ranke @de
IAO_0000118: arrested tendril
IAO_0000118: developmental failure tendril
IAO_0000118: entwicklungsgestörte Kletterorgan @de
IAO_0000118: failed tendril
IAO_0000118: fehlentwickelte Ranke @de
IAO_0000118: non-developed tendril
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 135-156 Petrie et al. (2000) "The effect of leaf removal and canopy height on whole-vine gas exchange and fruit development of Vitis vinifera L. Sauvignon blanc" Functional Plant Biology 27=173-184 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 305-328.
has db xref: PO:0025356

Abscission Zone Activation
type: Class
subclass of: Petiole Abscission
IAO_0000112: In Shiraz vines in Barossa Valley, Australia during May, abscission zone activation occurs when leaf blade auxin production declines below 50% of mid-season levels, with ethylene sensitivity increasing 4-fold in abscission zone cells within 48 hours, cellulase gene expression induced 8-fold and polygalacturonase expression 12-fold over 4 days, and visible constriction at the petiole base appearing 5-6 days after initial activation under cool autumn conditions averaging 14°C with ethylene accumulation reaching 3.2 nL/g/h in abscission zone tissue.
IAO_0000114: IAO_0000122
IAO_0000115: Abscission zone activation describes the physiological transition of quiescent abscission zone cells in Vitis vinifera petioles from developmentally competent but inactive status to active cell separation mode, wherein declining auxin flux from senescing leaf blades combined with increasing ethylene sensitivity triggers the transcriptional reprogramming that initiates cell wall degrading enzyme synthesis and commits abscission zone cells to the irreversible separation process culminating in leaf detachment within 5-10 days. This transition represents the critical control point determining abscission timing, with multiple signals converging on abscission zone cells to assess whether conditions favor leaf retention or separation, and the integration of these signals determining whether activation proceeds or quiescence is maintained. The hormonal basis of abscission zone activation involves the shifting auxin-to-ethylene balance, with auxin synthesized in active leaf tissues normally maintaining abscission zone quiescence through receptor-mediated suppression of ethylene sensitivity, and the declining auxin production characteristic of senescent tissues removing this suppression to enable ethylene response and subsequent activation of separation processes. The molecular events marking abscission zone activation include upregulation of ethylene receptor genes and ethylene-responsive transcription factors, induction of genes encoding cell wall degrading enzymes including cellulases, polygalacturonases, and xylanases, and activation of expansin genes that loosen cell wall structure facilitating subsequent enzymatic degradation. The temporal progression of abscission zone activation shows characteristic phases, with initial gene expression changes occurring within 24-48 hours of auxin decline, enzyme accumulation reaching effective levels over the subsequent 2-4 days, and active cell wall degradation proceeding during the final 2-4 days before physical separation occurs. …
IAO_0000116: Abscission_Zone_Activation is subclass of Petiole_Abscission representing physiological transition to active separation mode. Distinguishes from formation by emphasizing activation signals. Sibling to Abscission_Zone_Formation, Cell_Separation_Process, and Petiole_Abscission_Completion. Auxin decline and ethylene sensitivity increase required. Duration 5-10 days to completion. Irreversible commitment to separation.
IAO_0000118: Abszissions-Auslösung @de
IAO_0000118: Abszissionszone-Aktivierung @de
IAO_0000118: Trennschicht-Aktivierung @de
IAO_0000118: Trennzone-Aktivierung @de
IAO_0000118: abscission triggering
IAO_0000118: abscission zone induction
IAO_0000118: separation layer activation
IAO_0000118: separation zone activation
IAO_0000119: Roberts JA et al (2002) Abscission, dehiscence and other cell separation processes. Annual Review of Plant Biology 53: 131-158 Bleecker AB and Patterson SE (1997) Last exit: senescence, abscission and meristem arrest in Arabidopsis. Plant Cell 9: 1169-1179 Patterson SE (2001) Cutting loose. Plant Physiology 126: 494-500
has db xref: no direct PO equivalent

Abscission Zone Formation
type: Class
subclass of: Petiole Abscission
IAO_0000112: In Tempranillo vines in Ribera del Duero, Spain, abscission zone formation establishes the 3-5 cell layer separation region at the petiole base during early leaf development in May, with zone cells showing 40% smaller diameter than adjacent cortical cells, 2.5-fold higher cytoplasmic density visible in histological sections, and maintained quiescence throughout the 150-day leaf lifespan until senescence-associated ethylene accumulation triggers activation in late October under continental climate conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Abscission zone formation describes the developmental establishment of the specialized cellular region at the base of Vitis vinifera petioles that will eventually enable leaf separation, wherein distinct anatomical features including reduced cell size, increased cytoplasmic density, and modified cell wall composition create a structurally defined zone that remains competent for activation throughout the leaf's functional lifespan but is maintained in a quiescent state until senescence-associated signals trigger the separation process. This process occurs during early leaf development as the primordial leaf emerges and the petiole differentiates, with abscission zone cells acquiring their distinctive characteristics through differential gene expression that establishes the cellular machinery for eventual separation while maintaining normal tissue function during the extended period between formation and activation. The anatomical characteristics of the formed abscission zone include several layers of small, isodiametric cells with dense cytoplasm and relatively thin cell walls positioned between the petiole vascular tissue and the shoot, with these cells representing a structural discontinuity that will become the plane of eventual separation once cell wall degradation is initiated. The cellular features distinguishing abscission zone cells from surrounding tissues include elevated receptor populations for ethylene and other hormones enabling rapid response to activation signals, pre-positioned inactive precursors of cell wall degrading enzymes that can be rapidly activated upon appropriate triggering, and modified middle lamella composition with reduced calcium cross-linking that facilitates eventual dissolution during the separation process. The maintenance of abscission zone quiescence during the leaf's functional lifespan involves auxin-mediated suppression of separation competence, with polar auxin transport through the petiole maintaining auxin concentrations i…
IAO_0000116: Abscission_Zone_Formation is subclass of Petiole_Abscission representing developmental establishment of separation zone. Distinguishes from activation by emphasizing structural formation. Sibling to Abscission_Zone_Activation, Cell_Separation_Process, and Petiole_Abscission_Completion. Occurs during early leaf development. Creates quiescent competent zone. Auxin maintains quiescence during leaf function.
IAO_0000118: Abszissionsschicht-Bildung @de
IAO_0000118: Abszissionszone-Bildung @de
IAO_0000118: Trennschicht-Differenzierung @de
IAO_0000118: Trennzone-Entwicklung @de
IAO_0000118: abscission layer formation
IAO_0000118: abscission zone development
IAO_0000118: separation layer differentiation
IAO_0000118: separation zone establishment
IAO_0000119: Roberts JA et al (2002) Abscission, dehiscence and other cell separation processes. Annual Review of Plant Biology 53: 131-158 Patterson SE (2001) Cutting loose. Plant Physiology 126: 494-500 Addicott FT (1982) Abscission University of California Press Berkeley
has db xref: no direct PO equivalent

Absorbing Active Feeder Root
type: Class
subclass of: Active Feeder Root
IAO_0000112: Syrah on 110 Richter showing absorbing active feeder roots, isotope tracer study using 15N-nitrate showing feeder roots <2 mm providing 91% of total vine nitrogen uptake, 33P-phosphate demonstrating 94% uptake through feeder roots, feeder roots 6% total root biomass providing disproportionate absorption, membrane potential measurements indicating H+-ATPase activity -135 mV, microscopic examination revealing abundant root hairs and arbuscular mycorrhizae, absorbing active feeder roots demonstrating critical role in vine resource acquisition through specialized uptake mechanisms
IAO_0000114: IAO_0000122
IAO_0000115: Absorbing active feeder root is active feeder root emphasizing water and nutrient uptake function and absorption mechanisms, characterized by active membrane transport systems with H+-ATPases generating electrochemical gradients, specific nutrient transporters including nitrate, phosphate, potassium, and other ion channels and carriers, aquaporins facilitating water movement, and demonstrated absorption capacity through isotope tracers showing preferential accumulation, with absorbing active feeder roots showing typical uptake rates 100-500 picomoles per centimeter root per second for major nutrients substantially higher than structural roots, disproportionate contribution where feeder roots comprise 5-15% biomass but provide 70-90% total uptake, high absorption efficiency measured as uptake per surface area or biomass 10-100 fold exceeding non-feeder roots, and extensive soil exploration through fine diameter enabling penetration into small pores accessing resources in microsites, demonstrating that absorption function represents primary feeder root purpose with morphology, anatomy, physiology, and ecology optimized for maximizing resource acquisition from heterogeneous soil environment enabling vines to meet water and nutrient demands. Absorbing active feeder root water uptake includes= showing high hydraulic conductivity (fine feeder roots facilitating rapid water movement through favorable geometry and abundant aquaporins), exhibiting root hair enhancement (root hairs dramatically increasing effective water absorption surface), demonstrating mycorrhizal contribution (external mycorrhizal hyphae extending water uptake beyond root surface), revealing radial pathway (water moving from soil through epidermis, cortex, endodermis to xylem), and displaying transpiration coupling (feeder root water uptake driven by shoot transpirational demand creating soil-plant-atmosphere continuum). Absorbing active feeder root nutrient transport includes= showing nitrogen uptake (fe…
IAO_0000116: Absorbing_Active_Feeder_Root emphasizes uptake function and transport mechanisms and is distinguished from other active root aspects by focus on absorption specialization. Critical for understanding water and nutrient uptake, membrane transport, mycorrhizal enhancement, rhizosphere modification, uptake efficiency, and the absorption function representing primary feeder root purpose enabling efficient resource acquisition.
IAO_0000118: Absorbierende aktive Feinwurzel @de
IAO_0000118: Nutrient-absorbing feeder root
IAO_0000118: Nährstoff-aufnehmende Saugwurzel @de
IAO_0000118: Transport-spezialisierte Wurzel @de
IAO_0000118: Transporting feeder root
IAO_0000118: Uptake-specialized root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Absorbing Active Root Hair
type: Class
subclass of: Active Root Hair
disjoint with: Functional Active Root Hair
IAO_0000112: Syrah grafted on 110 Richter rootstock showing absorbing active root hairs on fourth-order fine root, isotope tracer study using 15N-labeled nitrate demonstrating root hairs providing 81% of total root nitrogen uptake, 33P-labeled phosphate showing 88% uptake through hairs, hairs comprising 16% of total root surface area but providing disproportionate uptake, membrane potential measurements indicating active H+-ATPase function with -140 mV potential driving ion uptake, microscopic examination revealing abundant mitochondria supporting active transport, absorbing active root hairs demonstrating critical role in vine nutrient acquisition
IAO_0000114: IAO_0000122
IAO_0000115: Absorbing active root hair is active root hair emphasizing water and nutrient uptake function and absorption mechanism, characterized by active membrane transport with H+-ATPases pumping protons creating electrochemical gradient driving ion uptake, specific nutrient transporters including nitrate, phosphate, potassium, and other ion channels and carriers, aquaporins facilitating rapid water movement across membranes, and demonstrated uptake capacity through isotope tracer studies showing preferential accumulation, with absorbing active root hair showing typical uptake rates 50-200 picomoles per centimeter hair length per second for major nutrients, disproportionate contribution to total root uptake with hairs comprising 10-20% surface area but providing 60-80% uptake, and high absorption efficiency measured as uptake per unit surface area or per gram biomass exceeding root cylinder 10-100 fold, demonstrating that absorbing function represents primary root hair purpose with hair morphology, physiology, and distribution optimized for maximizing water and nutrient acquisition from soil enabling vine to meet resource demands for growth and metabolism. Absorbing active root hair water uptake includes= showing high hydraulic conductivity (absorbing hairs facilitating rapid water movement through abundant aquaporins and favorable geometry), exhibiting osmotic water uptake (osmotic gradient between hair cytoplasm and soil solution drawing water into plant), demonstrating transpiration coupling (hair water uptake driven by shoot transpiration creating water potential gradient), revealing diurnal patterns (hair water uptake highest during day correlating with peak transpiration declining at night), and displaying drought response (hair water uptake declining under soil water deficit limiting vine water status). Absorbing active root hair nutrient transport includes= showing active ion uptake (H+-ATPases creating proton gradient powering nutrient transport through cotransporte…
IAO_0000116: Absorbing_Active_Root_Hair emphasizes uptake function and transport mechanisms and is distinguished from structural or developmental aspects by focus on absorption performance. Critical for understanding water transport, nutrient uptake, membrane transporters, rhizosphere modification, uptake efficiency, isotope tracing, and the absorption function representing primary root hair purpose enabling efficient resource acquisition from soil.
IAO_0000118: Absorbierendes aktives Wurzelhaar @de
IAO_0000118: Nutrient-absorbing hair
IAO_0000118: Nährstoff-aufnehmendes Haar @de
IAO_0000118: Transport-aktives Haar @de
IAO_0000118: Transporting root hair
IAO_0000118: Uptake-active hair
IAO_0000119: Peterson, R. L., & Farquhar, M. L. (1996). Root hairs= Specialized tubular cells extending root surfaces. The Botanical Review, 62(1), 1-40.
has db xref: PO:0000256

Absorptive Feeder Root
type: Class
subclass of: Feeder Root
IAO_0000112: Cabernet Sauvignon showing absorptive feeder roots, isotope tracer study using 15N-nitrate and 33P-phosphate demonstrating absorptive roots <2 mm providing 87% of nitrogen and 92% of phosphorus uptake, absorptive roots comprising 9% of total root biomass, microscopic examination revealing abundant root hairs, arbuscular mycorrhizal colonization 62%, membrane transport proteins detected through immunolocalization, absorptive feeder roots demonstrating specialized morphology, anatomy, and physiology optimized for resource acquisition
IAO_0000114: IAO_0000122
IAO_0000115: Absorptive feeder root is feeder root emphasizing specialized absorption function and resource uptake capacity, characterized by morphological and anatomical features optimized for water and nutrient acquisition including high surface-to-volume ratio, thin tissues facilitating radial transport, abundant root hairs extending absorption zone, dense arbuscular mycorrhizal colonization enhancing function, and active membrane transport systems, serving primary function of capturing resources from soil and delivering to vine through demonstrated high uptake rates, responsive proliferation in resource-rich patches, and integration into vine physiology through vascular connections, with absorptive feeder roots showing functional characteristics including uptake capacity measured through isotope tracers or direct measurements demonstrating active absorption, metabolic activity supporting transport with high respiration rates and ATP production, specialized transport proteins including nutrient-specific channels and carriers, rhizosphere modification through proton extrusion and organic acid secretion affecting availability, and mycorrhizal partnerships extending exploration and enhancing uptake, and demonstrating that absorptive function represents primary defining characteristic of feeder roots distinguishing from structural roots emphasizing mechanical support, transport, or storage functions. Absorptive feeder root morphological optimization includes= showing high surface-to-volume ratio (fine diameter creating large surface area per unit volume optimizing absorption per biomass), exhibiting cylindrical geometry (cylindrical form maximizing surface area per volume compared to spherical or irregular shapes), demonstrating length optimization (root length maximizing soil contact and exploration), revealing branching patterns (intensive branching creating hierarchical network thoroughly exploiting soil volume), and displaying diameter tuning (diameter optimized balancing sur…
IAO_0000116: Absorptive_Feeder_Root emphasizes specialized absorption function and uptake optimization and is distinguished from structural roots by focus on resource acquisition. Includes Nutrient_Absorptive_Feeder_Root, Water_Absorptive_Feeder_Root, and High_Activity_Absorptive_Feeder_Root. Critical for understanding uptake specialization, surface enhancements, transport mechanisms, rhizosphere modification, mycorrhizal partnerships, and the feeder roots optimized for capturing and delivering soil resources to vine.
IAO_0000118: Absorptive Saugwurzel @de
IAO_0000118: Nutrient-capturing root
IAO_0000118: Nährstoff-fangende Wurzel @de
IAO_0000118: Resource-acquiring root
IAO_0000118: Ressourcen-aufnehmende Wurzel @de
IAO_0000118: Uptake-specialized root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Absorptive Fine Tertiary Root
type: Class
subclass of: Fine Tertiary Root
disjoint with: Hair Like Fine Tertiary Root
IAO_0000112: Merlot grafted on SO4 rootstock at 14 years showing absorptive fine tertiary root system, fifth and sixth-order absorptive roots 0.5-1.2 mm diameter 1.5-4.5 cm length with abundant root hairs, absorptive root length density 28 cm per cm³ soil at 42 cm depth, mycorrhizal colonization 58% with external hyphal length density 12 meters per cm³ soil, absorptive fine tertiary root surface area estimated 142 square meters per vine including roots hairs and mycorrhizae, isotope tracing experiments indicating absorptive roots providing 87% of water uptake, 84% of nitrogen uptake, and 91% of phosphorus uptake, absorptive root production estimated 1.8 kg dry weight annually with comparable mortality rate
IAO_0000114: IAO_0000122
IAO_0000115: Absorptive fine tertiary root is fine tertiary root emphasizing primary absorptive function and specialization for water and nutrient uptake, characterized by fine diameter typically 0.3-2 mm optimizing surface area for absorption, fourth-order or higher branching position in hierarchy, primary anatomical structure maintaining thin tissues facilitating radial transport, abundant root hair production extending effective absorption zone, dense arbuscular mycorrhizal colonization enhancing uptake capacity, and serving almost exclusively for resource acquisition providing 80-95% of total vine water and nutrient uptake while comprising only 5-15% of root system biomass demonstrating extreme functional specialization, with absorptive fine tertiary roots showing typical morphology of short length 1-5 cm, high surface area-to-volume ratio, white to tan coloration when young darkening with age or mycorrhizae, and ephemeral lifespan 2-12 months with continuous production and mortality creating dynamic absorptive root population that rapidly adjusts to soil resource heterogeneity enabling efficient resource foraging at fine spatial and temporal scales. Absorptive fine tertiary root functional specialization includes= dedicating exclusively to absorption (absorptive roots showing minimal transport or structural function focusing resources on uptake capacity), demonstrating high uptake rates (absorptive roots potentially absorbing 10-100 times more water and nutrients per gram biomass than coarse roots), showing metabolic intensity (absorptive roots exhibiting elevated respiration supporting active transport and ion uptake), exhibiting responsive capacity (absorptive root uptake rates adjusting rapidly to soil resource availability and plant demand), and revealing physiological adaptation (absorptive root anatomy, morphology, and biochemistry optimized for efficient resource acquisition). Absorptive fine tertiary root surface area optimization includes= maximizing root surface (…
IAO_0000116: Absorptive_Fine_Tertiary_Root emphasizes primary uptake function and absorption specialization and is distinguished from transport or structural roots by focus on resource acquisition. Critical for understanding uptake dominance, surface area maximization, mycorrhizal dependence, functional specialization, dynamic responsiveness, and the fine ephemeral roots providing vast majority of vine water and nutrient uptake representing functional endpoint of root system where actual resource acquisition occurs.
IAO_0000118: Absorptive Feine Tertiärwurzel @de
IAO_0000118: Resource acquisition root
IAO_0000118: Ressourcen-Aufnahme-Wurzel @de
IAO_0000118: Uptake specialized root
IAO_0000118: Wasser-Nährstoff-absorbierende Wurzel @de
IAO_0000118: Water-nutrient absorbing root
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42. | McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0020121

Acclimation Disposition
type: Class
subclass of: Cold Tolerance Disposition
IAO_0000112: Systematic characterization of Acclimation_Disposition at Cornell University tracked cold hardiness development through autumn across 20 cultivars using biweekly differential thermal analysis from September through January. Acclimation onset, rate, and completion were quantified by fitting logistic curves to hardiness trajectories. Cultivars showed striking variation in Acclimation_Disposition parameters. 'Concord' (V. labrusca) initiated acclimation earliest (September 15, at 14.2 hours daylength), showed rapid hardiness gain (1.8°C per week during October), and completed acclimation by December 1, achieving maximum hardiness of -28°C. V. vinifera 'Riesling' initiated later (October 1), acclimated more slowly (1.2°C per week), and did not complete acclimation until December 20, reaching maximum -22°C. The cold-hardy hybrid 'Frontenac' combined early initiation (September 20) with rapid rate (2.1°C per week) and high maximum (-33°C), representing optimal Acclimation_Disposition for continental climates. Critically, a November 15 freeze event (-18°C) during the acclimation period caused 60% bud mortality in incompletely acclimated 'Riesling' (hardiness only -15°C at that date) while fully acclimated 'Concord' (already at -24°C) showed no damage. These findings demonstrate that Acclimation_Disposition—encompassing timing, rate, and completeness—determines vulnerability to early winter cold events as much as maximum midwinter hardiness.
IAO_0000114: IAO_0000122
IAO_0000115: An Acclimation_Disposition is a Cold_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through the physiological processes by which freezing tolerance is acquired during autumn in response to environmental cues including shortening photoperiod and declining temperatures, transforming cold-sensitive growing tissues into cold-hardy dormant tissues capable of surviving winter freezing. This disposition represents the dynamic capacity to develop cold hardiness, encompassing the rate at which hardiness increases, the timing of acclimation initiation and completion, and the maximum hardiness level ultimately achieved. Cold acclimation in grapevine involves coordinated changes across multiple levels including growth cessation and dormancy induction, periderm development and cane maturation, accumulation of cryoprotective compounds (soluble sugars, proline, raffinose family oligosaccharides, dehydrins), membrane lipid remodeling (increased unsaturation maintaining fluidity at low temperatures), gene expression reprogramming (CBF/DREB transcription factors activating cold-responsive genes), and water redistribution reducing cellular freezing vulnerability. The acclimation process occurs in two stages, with the first stage triggered primarily by short photoperiod and the second stage requiring exposure to low non-freezing temperatures, together producing the sequential development of freezing tolerance through autumn and early winter. Acclimation_Disposition varies among grapevine genotypes in acclimation rate, timing, and completeness, with inadequate acclimation representing a significant source of winter damage when early cold events precede full hardiness development.
IAO_0000116: Acclimation_Disposition is_a Cold_Tolerance_Disposition. This class addresses the process of acquiring cold hardiness, distinct from Midwinter_Hardiness_Disposition which addresses the hardiness state achieved. Child classes include Acclimation_Rate_Disposition (speed of hardiness acquisition), Maximum_Hardiness_Disposition (ultimate hardiness achieved), and Hardiness_Retention_Disposition (maintenance of hardiness through winter). Acclimation is triggered by photoperiod (first stage) and low temperature (second stage), with both stages required for complete hardiness development.
IAO_0000118: Akklimatisierungs-Disposition @de
IAO_0000118: Frosthärte-Entwicklung @de
IAO_0000118: Kälteabhärtungs-Kapazität @de
IAO_0000118: cold acclimation capacity
IAO_0000118: freezing tolerance acquisition
IAO_0000118: hardening disposition
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Wake CMF, Fennell A (2000) Morphological, physiological and dormancy responses of three Vitis genotypes to short photoperiod, Physiologia Plantarum 109:203-210 Thomashow MF (1999) Plant cold acclimation: freezing tolerance genes and regulatory mechanisms, Annual Review of Plant Physiology and Plant Molecular Biology 50:571-599
has db xref: no direct PO equivalent

Acclimation Rate Disposition
type: Class
subclass of: Acclimation Disposition
IAO_0000112: Detailed kinetic analysis of Acclimation_Rate_Disposition at the University of Minnesota monitored hardiness development at 5-day intervals from September 1 through December 15 across 25 cultivars to characterize acclimation dynamics with high temporal resolution. Primary bud LT50 was determined by differential thermal analysis at each timepoint, and acclimation rate was calculated as the slope of hardiness gain during the most rapid acclimation phase (typically October-November). Acclimation_Rate_Disposition varied 4-fold among cultivars, from 0.6°C per week ('Cabernet Franc') to 2.4°C per week ('Frontenac'). Notably, acclimation rate showed only moderate correlation with maximum hardiness (r = 0.52), indicating partial independence of these traits. 'La Crescent' exemplified rapid acclimation (2.2°C per week) achieving moderate maximum hardiness (-29°C), while 'Marquette' showed moderate rate (1.6°C per week) but superior maximum (-33°C). The practical significance of Acclimation_Rate_Disposition was demonstrated by an October 28 freeze event (-12°C) during a test year. At this date, rapid-acclimating 'Frontenac' had already reached -22°C hardiness (no damage), while slow-acclimating 'Cabernet Franc' had achieved only -8°C (severe damage despite similar starting points in September). Regression analysis identified Acclimation_Rate_Disposition as the primary predictor of damage from early-season cold events (r² = 0.71), exceeding the predictive value of maximum hardiness (r² = 0.35) for this damage type.
IAO_0000114: IAO_0000122
IAO_0000115: An Acclimation_Rate_Disposition is an Acclimation_Disposition that inheres in a Vitis vinifera plant and is realized through the speed at which freezing tolerance increases during autumn cold acclimation, determining how rapidly the vine transitions from cold-sensitive to cold-hardy status following exposure to acclimation-inducing environmental signals. This disposition represents the kinetic component of cold acclimation, with faster acclimation rates providing earlier attainment of protective hardiness levels and reduced vulnerability to early-season cold events. Acclimation rate is typically quantified as the change in LT50 per unit time (°C per day or week) during the active hardening period, with rates in grapevine ranging from approximately 0.5°C per week in slow-acclimating genotypes to over 2.5°C per week in rapid acclimators. The rate of hardiness acquisition depends on both genotypic factors (responsiveness to photoperiod and temperature signals, efficiency of cryoprotectant biosynthesis, gene regulatory dynamics) and environmental conditions (temperature regime, photoperiod progression, moisture status). Rapid acclimation is advantageous in continental climates where autumn temperature can drop precipitously, but may be less critical in maritime climates with gradual seasonal transitions. Acclimation_Rate_Disposition is partially independent of maximum hardiness potential, as some genotypes acclimate rapidly to moderate hardiness levels while others acclimate slowly but achieve greater ultimate hardiness, creating distinct adaptation strategies for different climate patterns.
IAO_0000116: Acclimation_Rate_Disposition is_a Acclimation_Disposition. Acclimation rate determines vulnerability to early-season cold events before full hardiness is achieved. Rate is partially independent of maximum hardiness, representing a distinct component of cold adaptation. Rapid acclimation is most advantageous in continental climates with abrupt autumn temperature drops. Rate is typically quantified as °C change in LT50 per week during active acclimation.
IAO_0000118: Abhärtungsgeschwindigkeit @de
IAO_0000118: Akklimatisierungsrate-Disposition @de
IAO_0000118: Frosthärte-Entwicklungsrate @de
IAO_0000118: acclimation speed
IAO_0000118: cold hardiness acquisition rate
IAO_0000118: hardening rate
IAO_0000119: Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and budbreak in Vitis vinifera, American Journal of Enology and Viticulture 57:528-535 Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Kalberer SR et al. (2006) Deacclimation and reacclimation of cold-hardy plants: current understanding and emerging concepts, Plant Science 171:3-16
has db xref: no direct PO equivalent

Acclimation Rate Quality
type: Class
subclass of: Cold Acclimation Quality
IAO_0000112: Acclimation rate quality comparison across Vitis vinifera cultivars during controlled autumn cooling identified genotypic variation relevant to early freeze risk assessment in continental climates with variable autumn weather. Weekly bud hardiness testing during exposure to standardized acclimation conditions (12-hour photoperiod, temperatures declining from 15°C to 5°C over 6 weeks) quantified acclimation rate quality as the hardiness gain per week during active hardening. Riesling demonstrated excellent acclimation rate quality with hardiness improving by 3.2°C per week during the first 4 weeks of acclimation, reaching -20°C LT50 by week 4 and maximum hardiness of -26°C by week 6. Chardonnay showed moderate acclimation rate quality with 2.4°C per week improvement, reaching -20°C only by week 5 and requiring the full 6 weeks plus additional time to approach maximum hardiness. Cabernet Sauvignon exhibited poor acclimation rate quality with only 1.8°C per week improvement, failing to reach -20°C until week 7 and showing incomplete hardening when assessed at week 6. The acclimation rate quality differential established that in years with early November freeze events, fast-acclimating Riesling would show minimal damage while slow-acclimating Cabernet Sauvignon would suffer substantial bud injury despite equivalent maximum hardiness potential, informing cultivar recommendations for sites with high early freeze risk.
IAO_0000114: IAO_0000122
IAO_0000115: Acclimation rate quality is a cold acclimation quality that inheres in a grapevine cultivar or clone and represents the velocity at which freezing tolerance increases during the autumn hardening period in response to acclimation-inducing environmental signals, with faster acclimation rates enabling earlier achievement of protective hardiness levels before the onset of damaging freeze events and providing greater safety margins in variable autumn conditions where early cold events may occur before slow-acclimating genotypes have achieved adequate hardiness. This quality captures the temporal dimension of acclimation that determines whether hardiness development keeps pace with declining autumn temperatures, recognizing that the risk of autumn freeze damage reflects the race between falling temperatures and rising hardiness, with rapid acclimation reducing the vulnerability window during the transitional period. The ontological significance of acclimation rate quality lies in its role determining autumn freeze vulnerability independently of maximum hardiness capacity, with fast-acclimating genotypes achieving protective hardiness levels earlier and thus showing reduced autumn damage risk even if their ultimate maximum hardiness equals that of slower-acclimating genotypes that may be caught by early freeze events with incomplete hardening. The biological basis of acclimation rate encompasses the sensitivity of cold acclimation signaling pathways to environmental triggers including photoperiod shortening and temperature decline, the speed of transcriptional and translational responses upregulating cold-protective gene expression, and the metabolic capacity for rapid accumulation of cryoprotective compounds once acclimation is initiated. The acclimation rate varies among genotypes reflecting genetic differences in these response components, with some cultivars showing rapid hardening within 2-3 weeks of acclimation induction while others require 6-8 weeks to achieve equi…
IAO_0000116: Acclimation_Rate_Quality is_a Cold_Acclimation_Quality, representing the velocity of hardiness development during autumn acclimation. This class addresses the temporal dimension determining autumn freeze vulnerability independent of maximum hardiness. Hardiness gain per week (°C/week) provides quantitative metric with values typically 1.5-3.5°C/week among V. vinifera cultivars. Fast acclimation reduces the vulnerability window between summer sensitivity and winter hardiness. Riesling demonstrates superior acclimation rate among V. vinifera cultivars. Environmental factors (temperature, photoperiod, water status) modulate acclimation rate.
IAO_0000118: Abhärtungsgeschwindigkeit @de
IAO_0000118: Akklimatisierungsrate @de
IAO_0000118: Härteerwerbsrate @de
IAO_0000118: Kältehärtungs-Geschwindigkeit @de
IAO_0000118: acclimation speed
IAO_0000118: cold hardening velocity
IAO_0000118: hardening rate
IAO_0000118: hardiness acquisition rate
IAO_0000119: Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and cold deacclimation kinetics in grape. American Journal of Enology and Viticulture 57:20-26 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Wake CMF, Fennell A (2000) Morphological, physiological and dormancy responses of three Vitis genotypes to short photoperiod. Physiologia Plantarum 109:203-210
has db xref: no direct PO equivalent

Acclimation Stability Quality
type: Class
subclass of: Cold Acclimation Quality
IAO_0000112: Acclimation stability quality evaluation compared V. vinifera cultivars and interspecific hybrids for their capacity to maintain hardiness during simulated midwinter warm spells, reflecting the variable winter conditions typical of eastern North American viticulture. Following full acclimation to -25°C LT50, vines were exposed to 7 days at 15°C (simulating a January thaw) and then tested for remaining hardiness. Concord (V. labrusca) demonstrated excellent acclimation stability quality, retaining LT50 of -22°C after the warm exposure representing only 3°C hardiness loss, attributed to its deep dormancy preventing metabolic response to the warm period. Riesling showed moderate acclimation stability quality with LT50 warming to -18°C, representing 7°C hardiness loss during the simulated thaw. Chardonnay exhibited poor acclimation stability quality with LT50 reaching only -14°C after warm exposure, an 11°C hardiness loss that would leave vines vulnerable to subsequent cold returning to seasonal norms. The acclimation stability quality differential was explained by dormancy depth measurements showing Concord requiring 1,400 chilling hours for dormancy release versus only 800 hours for Chardonnay, with deeper dormancy preventing the metabolic reactivation and cryoprotectant catabolism that causes deacclimation. The acclimation stability quality assessment established that in regions with frequent midwinter warm spells, cultivar selection must consider stability as well as maximum hardiness to ensure reliable winter survival.
IAO_0000114: IAO_0000122
IAO_0000115: Acclimation stability quality is a cold acclimation quality that inheres in a grapevine cultivar or clone and represents the capacity to maintain acquired cold hardiness during winter despite exposure to warm periods that would trigger deacclimation in less stable genotypes, with stable acclimation preserving protective hardiness levels through variable winter weather while unstable acclimation results in hardiness loss during warm spells followed by vulnerability to subsequent cold that may arrive before rehardening can occur. This quality captures the maintenance dimension of cold hardiness that complements the acquisition dimensions addressed by acclimation rate and maximum hardiness level, recognizing that the practical winter survival of vines depends not only on achieving adequate hardiness but on retaining that hardiness through the fluctuating temperatures characteristic of many viticultural winters. The ontological significance of acclimation stability quality lies in its role determining midwinter freeze vulnerability in climates with variable winter weather, with unstable genotypes showing elevated damage risk during cold episodes following warm periods even if their maximum hardiness would have been adequate had it been maintained, creating a pattern of winter injury seemingly inconsistent with maximum hardiness characterization. The biological basis of acclimation stability encompasses the dormancy depth and dormancy maintenance mechanisms that prevent premature response to warm temperatures, the metabolic pathways that either retain or rapidly catabolize accumulated cryoprotectants during warm exposure, and the signaling systems that either maintain or release the cold-acclimated physiological state in response to environmental fluctuations. The variation in acclimation stability among genotypes reflects differences in dormancy characteristics, with deep-dormancy genotypes maintaining hardiness through substantial warm exposure while shallow-dormancy t…
IAO_0000116: Acclimation_Stability_Quality is_a Cold_Acclimation_Quality, representing the capacity to retain acquired hardiness through variable winter temperatures. This class addresses the maintenance dimension of cold hardiness critical in variable-winter climates. Hardiness loss during standardized warm exposure provides quantitative metric. Dormancy depth correlates with acclimation stability through prevention of metabolic reactivation. Deacclimation rates of 1-2°C per warm day create rapid vulnerability accumulation in unstable genotypes. The stability-dormancy relationship explains why native American species maintain hardiness better than V. vinifera.
IAO_0000118: Akklimatisierungsstabilität @de
IAO_0000118: Deakklimatisierungsresistenz @de
IAO_0000118: Härte-Stabilität @de
IAO_0000118: Winterhärte-Erhaltung @de
IAO_0000118: acclimation maintenance
IAO_0000118: deacclimation resistance
IAO_0000118: hardiness stability
IAO_0000118: winter hardiness retention
IAO_0000119: Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and cold deacclimation kinetics in grape. American Journal of Enology and Viticulture 57:20-26 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545
has db xref: no direct PO equivalent

Acid Balance Achievement
type: Class
subclass of: Tartaric Acid Stabilization
IAO_0000112: In Barbera berries in Piedmont, Italy during BBCH 85-89, acid balance achievement shifts the malate-to-tartrate ratio from 2.1 at veraison to 0.65 at harvest over 44 days, with malic acid declining from 12.5 to 4.8 g/L while tartaric acid remains stable at 7.2-7.5 g/L, producing final titratable acidity of 7.8 g/L and pH 3.28 characteristic of this high-acid variety under mean ripening temperatures of 23°C.
IAO_0000114: IAO_0000122
IAO_0000115: Acid balance achievement represents the culminating phase of organic acid dynamics in Vitis vinifera berries wherein the differential metabolism of malic and tartaric acids during ripening produces a characteristic shift in acid composition from malate-dominated at veraison to tartrate-dominated at harvest, establishing the final organic acid profile that determines wine acidity characteristics, pH stability, and sensory balance at the conclusion of the 35-50 day post-veraison maturation period. This process reflects the integrated outcome of rapid malic acid degradation reducing malate content by 50-90% concurrent with stable tartaric acid maintenance, fundamentally altering the malate-to-tartrate ratio from 1.5-2.5 at veraison to 0.2-0.8 at harvest maturity across diverse cultivars and growing conditions. The biochemical basis of acid balance achievement involves the contrasting metabolic fates of the two primary grape organic acids, with malic acid serving as an active respiratory and gluconeogenic substrate subject to temperature-dependent enzymatic catabolism, while tartaric acid remains metabolically inert due to the absence of degradation pathways, producing predictable convergence toward tartrate-dominated acid profiles regardless of initial composition. Temperature regime profoundly influences acid balance achievement through differential effects on malate versus tartrate dynamics, with warm conditions accelerating malate degradation while leaving tartrate unaffected, producing lower final malate-to-tartrate ratios of 0.2-0.4 in warm climates compared to ratios of 0.6-1.0 in cool climates where malate degradation proceeds more slowly. The timing of acid balance achievement relative to sugar accumulation determines harvest decision windows, with optimal balance typically achieved when titratable acidity reaches 6-9 g/L concurrent with sugar levels of 22-26 Brix for dry wine production, though specific targets vary with intended wine style from high-acid spar…
IAO_0000116: Acid_Balance_Achievement is subclass of Tartaric_Acid_Stabilization representing the integrated outcome of differential acid metabolism. Distinguishes from individual acid processes by emphasizing compositional balance. Sibling to Tartrate_Maintenance and Stable_Tartaric_Acid_Level. Key parameter is malate-to-tartrate ratio shift from 1.5-2.5 to 0.2-0.8. Critical for harvest timing decisions.
IAO_0000118: Malat-Tartrat-Gleichgewicht @de
IAO_0000118: Säure-Gleichgewichts-Erreichung @de
IAO_0000118: Säureprofil-Etablierung @de
IAO_0000118: acid composition balance
IAO_0000118: final acid profile establishment
IAO_0000118: malate-tartrate balance
IAO_0000118: organic acid equilibrium
IAO_0000118: organische Säure-Balance @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 275-280 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research 6: 131-135 Conde C et al (2007) Biochemical changes throughout grape berry development. Food Chemistry 1: 1-22
has db xref: no direct PO equivalent

Acid Balance Adjustment
type: Class
subclass of: Acid Metabolism Shift
IAO_0000112: In a Côtes du Rhône Grenache vineyard, acid balance adjustment was tracked over 55 days from mid-August through October Year N+1 (BBCH 83-87) when malate declined from 10.8 g/L to 1.6 g/L (85% loss), tartaric acid decreased from 8.5 to 6.8 g/L (20% apparent decline primarily dilutional), malate:tartrate ratio shifted from 1.27:1 to 0.24:1, total TA declined from 19.3 to 5.4 g/L, pH increased from 2.98 to 3.68, under warm southern Rhône conditions (average daily high 28-32°C during ripening accelerating malate catabolism producing tartrate-dominant final composition typical for warm-climate Grenache).
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Balance_Adjustment represents the progressive reestablishment of organic acid equilibrium during ripening when berry acid composition transitions from malate-dominated green berry state toward tartrate-dominated mature state through selective malate catabolism while tartaric acid remains metabolically stable creating the characteristic acid profile defining harvest composition and wine quality potential. This adjustment occurs throughout veraison and ripening (BBCH 83-87), beginning at veraison onset and continuing until harvest, and is characterized by malate:tartrate ratio declining from 1.2-2.5:1 (green berry malate-dominant) to 0.15-0.8:1 (harvest tartrate-dominant or balanced) representing fundamental compositional shift, total organic acids declining from 20-35 g/L (green berry) to 4-10 g/L (harvest) with malate loss 70-95% accounting for majority of reduction while tartrate loss 4-5 g/L) producing aggressive tartness sometimes described as green-apple character, balanced acid profiles (malate 2-4 g/L, tartrate 6-8 g/L) providing structure without excessive tartness desirable for many wine styles, tartrate-dominant profiles (malate 3-4 g/L supporting rapid complete fermentation while 2-3 g/L) essential for reliable MLF while low malate (3.9 inhibitory affecting MLF success, and wine style implications with MLF often desirable reds (softening acid structure, adding complexity) but sometimes avoided whites (preserving acid freshness, fruit character) requiring appropriate grape acid balance at harvest. Environmental factors affecting adjustment include temperature strongly influencing malate catabolism rates with warm vintages producing more dramatic adjustment (lower final malate, lower ratios) while cool vintages maintaining higher malate and ratios, water availability potentially affecting through effects on berry expansion (diluting both acids) and metabolism (affecting catabolism rates), canopy microclimate with cluster exposure temperature differences…
IAO_0000116: Acid_Balance_Adjustment is distinguished from Acid_Decline_Onset by representing progressive equilibrium shift rather than onset, from Malic_Acid_Decline_Start by focusing on compositional balance rather than absolute malate loss, and from pH_Increase_Start by representing acid ratio changes rather than pH effect. Malate:tartrate 1.2-2.5:1 → 0.15-0.8:1. Duration entire ripening 40-60 days BBCH 83-87. Tartrate metabolically stable, malate 70-95% loss. Final ratio cultivar/environment dependent. Acid_Balance_Adjustment represents fundamental compositional transformation determining wine acidity character.
IAO_0000118: Malat-Tartrat-Balance-Anpassung @de
IAO_0000118: Säure-Kompositions-Neuausgleich @de
IAO_0000118: Säure-Profil-Transformation @de
IAO_0000118: acid composition rebalancing
IAO_0000118: acid profile transformation
IAO_0000118: malate-tartrate balance adjustment
IAO_0000118: organic acid equilibrium shift
IAO_0000118: organische Säure-Gleichgewichts-Verschiebung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 228-233 acid balance during ripening Ruffner HP (1982) Metabolism of tartaric and malic acids in Vitis:a review Vitis 21:247-259 acid composition Boulton RB, Singleton VL, Bisson LF, Kunkee RE (1996) Principles and Practices of Winemaking pages 38-52 acid balance and wine quality implications.
has db xref: no direct PO equivalent

Acid Balance Quality
type: Class
subclass of: Acid Content Quality
IAO_0000112: Acid balance quality management in Finger Lakes Riesling targets a tartaric-to-malic ratio of approximately 1.5-2.0:1 at harvest to achieve the regional style balancing minerally tartaric backbone with fresh malic vibrancy, contrasting with warmer regions where ratios of 3.0-4.0:1 reflect greater malic acid respiration winemakers preserve this characteristic cool-climate balance by preventing malolactic fermentation, maintaining the green apple and citrus notes contributed by retained malic acid while the tartaric acid provides the structural acidity that enables Finger Lakes Riesling to age gracefully for 10-15 years.
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Balance_Quality encompasses the chemical qualities that characterize the proportional relationships among different organic acids in grape juice and wine, capturing the compositional ratios that influence taste perception, chemical stability, and microbiological behavior beyond what individual acid concentrations reveal. Acid balance recognizes that the sensory and chemical impact of acidity depends not only on total acid content but also on the specific mix of acid species present, each contributing distinct taste qualities and chemical properties. The primary balance relationship in grape acidity is the ratio between tartaric acid and malic acid, addressed in Tartaric_Malic_Ratio_Quality, but acid balance also encompasses relationships involving citric, succinic, and lactic acids in wines that have undergone malolactic fermentation. A tartaric-dominant acid balance produces the stable, firm acidity characteristic of wines from warm climates or varieties with efficient malic acid respiration, while a malic-dominant balance creates the tart, green character of cool-climate wines or early-harvested fruit with high malic acid retention. Acid balance affects wine stability because malic acid is susceptible to bacterial conversion while tartaric acid resists microbial attack, making malic-dominant wines more prone to uncontrolled malolactic fermentation. The taste perception of acid balance involves complex interactions where the sharper, harder character of tartaric acid contrasts with the softer, fruitier impression of malic acid, and both differ from the smooth, milky quality of lactic acid in malolactic-fermented wines. Winemakers manipulate acid balance through harvest timing (early harvest preserves malic acid), malolactic fermentation management (converts malic to lactic), and blending of wines with complementary acid profiles. Assessment of acid balance requires measurement of individual acid concentrations followed by calculation of ratios or proportional …
IAO_0000116: Acid_Balance_Quality serves as the parent class for specific acid ratio measurements, positioned within Acid_Content_Quality to capture compositional relationships rather than absolute concentrations. Acid balance represents a derived quality calculated from primary acid measurements rather than a directly measured property. The concept of balance implies an optimal range that varies with wine style, cultivar, and regional expectations rather than a fixed ideal value. Changes in acid balance during winemaking, particularly through malolactic fermentation, fundamentally alter wine character even when total acidity changes are modest, demonstrating the importance of compositional balance beyond aggregate acidity.
IAO_0000118: Säurebalance @de
IAO_0000118: Säureprofilqualität @de
IAO_0000118: Säureverhältnis @de
IAO_0000118: acid composition balance
IAO_0000118: acid ratio
IAO_0000118: acidity profile quality
IAO_0000118: organic acid equilibrium
IAO_0000118: organisches Säuregleichgewicht @de
IAO_0000119: Boulton RB et al. (1999) Principles and Practices of Winemaking, Springer pp.: 65-78 Conde C et al. (2007) Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality. Food 1(1): 1-22
has db xref: no direct PO equivalent

Acid Content Quality
type: Class
subclass of: Chemical Quality
IAO_0000112: Acid content quality profiling in Champagne base wine production requires precise management to achieve the high-acid, low-pH profile essential for méthode traditionnelle sparkling wine, targeting titratable acidity of 9-11 g/L and pH of 2.95-3.10 at harvest of Chardonnay, Pinot Noir, and Pinot Meunier the characteristic malic acid retention of cool-climate Champagne (5-8 g/L malic) undergoes complete malolactic conversion during vinification for most houses, transforming the sharp malic character to softer lactic acidity while maintaining the total acid backbone that enables decades of bottle aging on lees.
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Content_Quality encompasses all chemical qualities that characterize the concentration, composition, and proportional relationships of organic acids in grapevine tissues, with primary emphasis on the acids that determine grape and wine taste, pH stability, and microbial ecology. Organic acids are fundamental quality determinants because they provide the tartness that balances sugar sweetness, establish the pH environment that governs wine stability and color expression, and create conditions that favor desirable microorganisms while inhibiting spoilage organisms. The category subdivides into Total_Acidity_Quality addressing aggregate acid measurements including titratable acidity and pH, and Organic_Acid_Quality capturing the individual acid species that compose the total acid pool. Grape berries contain primarily tartaric acid and malic acid, which together typically account for more than 90% of titratable acidity, with smaller contributions from citric, succinic, and other organic acids. The concentration and ratio of these acids varies with cultivar genetics, climate, developmental stage, and viticultural practices. Acid content follows a characteristic developmental trajectory, with accumulation during early berry growth followed by decline during ripening as malic acid is respired at rates dependent on temperature, while tartaric acid remains relatively stable. Cool climate regions retain higher acid levels at harvest, producing wines with greater freshness and aging potential, while warm climates may struggle to maintain adequate acidity for balanced wines. Acid measurement employs titration with standardized base for total acidity, electrochemical measurement for pH, and chromatographic or enzymatic methods for individual acid quantification. The interplay between acid content and sugar content defines the fundamental taste balance of grapes and wines, making acid quality assessment essential for harvest timing and wine style determination.
IAO_0000116: Acid_Content_Quality is positioned as a direct subclass of Chemical_Quality, parallel to Sugar_Content_Quality, Phenolic_Content_Quality, and other composition categories. The dual expression of acidity as titratable acidity (concentration) and pH (hydrogen ion activity) reflects different aspects of acid chemistry with distinct sensory and chemical implications. Acid content qualities describe the current compositional state and are distinct from acid-related processes (malolactic fermentation, acid respiration) and dispositions (tendency toward high acidity). The relationship between acid content and perceived sourness involves complex interactions with sugar, tannin, and other taste-active compounds.
IAO_0000118: Säuregehalt @de
IAO_0000118: Säurequalität @de
IAO_0000118: Säurezusammensetzung @de
IAO_0000118: acid composition
IAO_0000118: acidity quality
IAO_0000118: organic acid content
IAO_0000118: organischer Säuregehalt @de
IAO_0000118: sourness potential
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, John Wiley and Sons pp.: 3-49 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 295-315
has db xref: no direct PO equivalent

Acid Decline Onset
type: Class
subclass of: Veraison
IAO_0000112: In a Napa Valley Chardonnay vineyard, acid decline onset was detected in early August Year N+1 (BBCH 83, concurrent with sugar accumulation onset) when titratable acidity declined from 22.5 g/L to 18.2 g/L over 9 days (19% reduction), malic acid decreased from 12.8 to 9.6 g/L (25% loss), tartaric acid remained 8.2 g/L (stable), pH increased from 2.95 to 3.12, berry Brix rose from 8.5° to 13.8°, under warm conditions (daily high 28-31°C accelerating malate metabolism), VvME1 expression 18-fold elevated.
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Decline_Onset represents the developmental transition during veraison when berry organic acid concentrations begin declining from green berry maxima through combined respiratory consumption and dilution effects creating the fundamental shift from acidic to balanced fruit composition that enables wine production and defines quality characteristics. This onset occurs during early-to-mid veraison (BBCH 83-84), typically synchronized within 1-3 days of initial sugar accumulation and berry softening, and is characterized by titratable acidity declining from pre-veraison maximum 15-25 g/L tartaric acid equivalents to early decline 12-20 g/L within 7-10 days representing initial 15-30% reduction, malic acid specifically decreasing from 8-15 g/L to 6-12 g/L through beginning respiratory degradation while tartaric acid remains relatively stable 5-10 g/L showing only slight dilution from berry expansion, and berry pH beginning increase from green berry minimum 2.7-3.1 to veraison onset 2.9-3.3 reflecting net proton removal through organic acid decline. Biochemical basis of acid decline includes: malic acid (malate, C₄H₆O₅) undergoing respiratory metabolism through multiple pathways including direct oxidation in mitochondrial citric acid cycle, NADP-dependent malic enzyme (NADP-ME) catalyzing oxidative decarboxylation producing pyruvate plus CO₂ plus NADPH, NAD-dependent malic enzyme similarly converting malate to pyruvate, and malate dehydrogenase interconverting malate and oxaloacetate with net consumption through subsequent oxidation, while tartaric acid (C₄H₆O₆) showing metabolic stability with berry concentration declining only through dilution from water import accompanying sugar accumulation rather than degradation. Cellular compartmentation of acid metabolism shows: malic acid stored primarily in vacuoles at concentrations 80-180 mM (8-18 g/L) in green berries declining to 50-120 mM (5-12 g/L) during veraison onset, vacuolar pH 2.6-3.0 maintained by organic acid a…
IAO_0000116: Acid_Decline_Onset is distinguished from later acid decline by representing onset (15-30% TA reduction) rather than complete decline, from sugar accumulation onset by focusing on acid rather than sugar though temporally coincident, and from pH changes by representing acid decline cause rather than pH effect. Timing: BBCH 83-84, 0-3 days with sugar onset. Malic acid primary component declining (20-40% reduction), tartaric stable. Temperature sensitivity high: 25-32°C accelerates 30-60%, >32°C accelerates 50-150%. Acid_Decline_Onset represents critical metabolic transition toward balanced fruit composition essential for wine quality.
IAO_0000118: Azidität-Abnahme-Anfang @de
IAO_0000118: Malat-Degradations-Beginn @de
IAO_0000118: Veraison-Säure-Reduktions-Onset @de
IAO_0000118: acidity decrease commencement
IAO_0000118: malate degradation beginning
IAO_0000118: organic acid decline initiation
IAO_0000118: organische Säure-Abnahme-Initiierung @de
IAO_0000118: veraison acid reduction onset
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 228-233 acid decline during ripening Sweetman C, Deluc LG, Cramer GR, Ford CM, Soole KL (2009) Regulation of malate metabolism in grape berry and other developing fruits Phytochem 70:1329-1344 malate metabolism comprehensive review Ruffner HP, Hawker JS, Hale CR (1976) Temperature and enzymic control of malate metabolism in berries of Vitis vinifera Phytochem 15:1877-1880 temperature effects on acid decline.
has db xref: no direct PO equivalent

Acid Decline Rate Quality
type: Class
subclass of: Post Optimal Decline Quality
IAO_0000112: Acid decline rate quality comparison in Central Otago Pinot Noir evaluated titratable acidity trajectories during the three-week post-optimal period across contrasting vintage temperature regimes. In a cool vintage with mean ripening-period temperature of 16°C, the cultivar demonstrated favorable acid decline rate quality with TA declining at 0.3 g/L per week, maintaining balanced acidity of 6.8 g/L even three weeks beyond initial optimal date and permitting extended hangtime for flavor development without acid compromise. In a warm vintage with mean temperature of 21°C, acid decline rate quality deteriorated with TA declining at 0.9 g/L per week, reaching marginal acidity of 5.2 g/L by two weeks post-optimal and necessitating harvest before full flavor development to preserve essential freshness and structure. The temperature-dependent acid decline rate quality created the vintage variation characteristic of cool-climate viticulture, where warm years produce earlier-harvested, fruit-forward wines while cool years permit the extended hangtime achieving complex, age-worthy expressions, demonstrating how acid decline rate quality mediates the translation of seasonal conditions into stylistic outcomes.
IAO_0000114: IAO_0000122
IAO_0000115: Acid decline rate quality is a post optimal decline quality that inheres in a grapevine cultivar or clone within a specific growing environment and represents the velocity at which titratable acidity and individual organic acid concentrations decrease during extended hangtime beyond optimal ripeness, primarily through respiratory consumption of malic acid that accelerates under warm conditions, determining the pace at which fruit transitions from balanced acidity profiles toward the low-acid, high-pH states that compromise wine freshness, microbial stability, and aging potential. This quality directly influences the harvest urgency created by acid loss and the stylistic consequences of harvest timing variation, with slow-declining cultivars maintaining acid structure through extended hangtime while rapid decliners create urgency to capture adequate acidity before flavor or phenolic development reaches desired levels. The ontological significance of acid decline rate quality lies in its role as a primary driver of the quality tradeoffs encountered in warm vintages and climates where the optimal harvest window may close due to acid loss before other quality parameters achieve target specifications, creating the disconnection between sugar ripeness and physiological maturity that challenges viticulture under warming conditions. The biological basis of acid decline rate quality encompasses the temperature-dependent respiratory consumption of malic acid in berry mesocarp cells where mitochondrial malate oxidation accelerates exponentially above 25°C, the dilution effects of continued berry expansion that reduce acid concentration independent of metabolic consumption, and the potassium accumulation during late ripening that raises pH independently of titratable acidity decline. Cultivar characteristics influencing acid decline rate include the inherent malic acid concentration at véraison providing the substrate for respiratory consumption, the thermal sensitivity of berr…
IAO_0000116: Acid_Decline_Rate_Quality is_a Post_Optimal_Decline_Quality, representing the velocity of titratable acidity loss beyond optimal ripeness. This class addresses the pace of acid decline primarily through malic acid respiration. The strong temperature dependency creates climate and vintage interaction with this quality. Units of g/L per day or per week provide quantitative assessment, with 1.0 g/L/week creating harvest urgency. Distinguished from Sugar_Accumulation_Plateau_Quality which addresses sugar rather than acid dynamics. Critical for harvest timing in warm climates and vintages where acid loss may precede flavor maturity.
IAO_0000118: Apfelsäure-Abbaugeschwindigkeit @de
IAO_0000118: Säureabbaurate @de
IAO_0000118: Säurerückgangs-Geschwindigkeit @de
IAO_0000118: TA loss rate
IAO_0000118: TA-Verlustrate @de
IAO_0000118: acid consumption velocity
IAO_0000118: acidity decline trajectory
IAO_0000118: malic acid respiration rate
IAO_0000119: Sweetman C et al. (2009) Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry 70:1329-1344 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 509-547 Sadras VO, Moran MA (2012) Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Australian Journal of Grape and Wine Research 18:115-122
has db xref: PO:0025610

Acid Maturity Quality
type: Class
subclass of: Technological Maturity Quality
IAO_0000112: Acid maturity assessment comparing cool and warm vintage ripening in Pinot Noir reveals the temperature effect on acid balance, with cool vintage showing gradual malic acid decline from 8 to 5 g/L over 35 days (preserved by low respiration rate), maintaining TA of 7.5 g/L and pH 3.35 at 24 Brix (bright acidity, fresh character), while warm vintage shows rapid malic decline from 8 to 2 g/L over 21 days (accelerated respiration), reaching only TA 5.5 g/L and pH 3.55 at 24 Brix (softer acidity, rounder character, reduced color brightness), demonstrating how acid maturity patterns vary with climate affecting wine style and potentially requiring harvest timing adjustment or acidification to achieve desired balance.
IAO_0000114: IAO_0000122
IAO_0000115: Acid maturity quality is a technological maturity quality that represents the organic acid composition and resulting pH of grape berries, characterizing the acid decline and pH increase during ripening that determines must acidity affecting fermentation conditions, microbial stability, color expression, and the sensory balance between freshness and roundness in resulting wines. Within the BFO framework, this quality specifically addresses the acid component of technological maturity, distinguishing acid metabolism from sugar accumulation or other compositional changes while recognizing that acid composition, particularly the balance between tartaric and malic acids and the resulting pH, profoundly affects wine stability, color, and sensory character, making acid maturity as important as sugar maturity for wine quality though less frequently monitored with equal rigor. The ontological significance lies in acid composition determining the pH and titratable acidity that affect every aspect of wine chemistry and sensory perception, where pH influences anthocyanin color expression (lower pH = brighter red), microbial stability (lower pH = greater stability), enzyme activity (affecting extraction and clarification), and sensory perception (lower pH = greater freshness), while titratable acidity affects the perceived tartness that balances wine richness. The biochemical basis for acid maturity involves the differential behavior of the two primary grape acids during ripening, with tartaric acid relatively stable (synthesized early, minimally metabolized, concentration declining mainly through dilution), while malic acid is actively respired during ripening (concentration declining through both dilution and metabolic consumption), such that the tartrate/malate ratio increases during ripening, affecting both the total acidity level and its sensory expression. The temperature effects on acid maturity are substantial, as malic acid respiration increases dramatically with temper…
IAO_0000116: Acid_Maturity_Quality addresses the organic acid composition and pH determining wine acidity balance and stability. This quality reflects the differential behavior of tartaric and malic acids during ripening. The class supports harvest timing and acid management through acid maturity characterization.
IAO_0000118: Aciditätsreife @de
IAO_0000118: Säurereife @de
IAO_0000118: acid ripeness
IAO_0000118: acidity maturity
IAO_0000118: organic acid composition
IAO_0000118: organische Säurezusammensetzung @de
IAO_0000118: pH maturity
IAO_0000118: pH-Reife @de
IAO_0000119: Sweetman C et al. (2009) Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry 70(11-12): 1329-1344 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 277-316
has db xref: PO:0009001

Acid Metabolism Activation
type: Class
subclass of: Initial Acid Reduction
IAO_0000112: In a Willamette Valley Pinot Gris vineyard, acid metabolism activation was characterized over 7 days in late August Year N+1 (BBCH 83) when VvME1 expression increased 38-fold, combined malic enzyme activity rose from 5.8 to 42 units/g FW, citric acid cycle enzyme activities increased 15-25%, berry respiration 1.6 μmol O₂ g⁻¹ h⁻¹ with RQ 1.18 indicating acid contribution, malic acid declined from 10.2 to 8.1 g/L, under moderate Oregon conditions (daily high 24-27°C, cool nights 12-15°C).
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Metabolism_Activation represents the coordinate upregulation of metabolic pathways consuming organic acids during veraison creating the enzymatic machinery enabling progressive acid decline that transforms acidic green berries to balanced ripe fruit suitable for wine production. This activation occurs during veraison onset (BBCH 83), typically 0-4 days following initial developmental signals, and is characterized by malic enzyme genes showing 15-45 fold induction collectively (VvME1, VvME2, NAD-ME isoforms), citric acid cycle enzyme activities maintaining or increasing 10-30% supporting malate oxidation through complete combustion pathway, respiratory enzyme expression and activity coordinating to process increased carbon flux from organic acid catabolism, and metabolic transition from predominantly hexose-based respiration (32°C dramatically enhancing activity potentially 50-120% of normal creating risk of excessive acid loss, cool conditions 18-24°C slowing activation extending establishment period to 8-14 days, and diurnal temperature fluctuation creating complex effects with warm days promoting activation while cool nights moderate overall metabolism. Light effects operate primarily through berry temperature with exposed clusters warming accelerating activation 20-40% compared to shaded fruit, photosynthetic effects minimal in ripening berries with limited chlorophyll, and canopy management creating substantial microclimate variation affecting activation timing and intensity across cluster positions. Water status effects show: adequate vine water status supporting normal metabolic function enabling appropriate activation, deficit potentially affecting timing and intensity though effects complex with moderate deficit sometimes enhancing through stress responses while severe deficit may impair through general metabolic limitation, and osmotic stress from high berry sugar potentially affecting enzyme activities though cells appear well-adapted to hyperosmotic …
IAO_0000116: Acid_Metabolism_Activation is distinguished from Malic_Acid_Decline_Initiation by representing coordinated metabolic system rather than single enzyme pathway, from Respiratory_Malate_Consumption by focusing on activation rather than ongoing process, and from sugar metabolism by representing catabolic acid pathways rather than anabolic sugar storage. Malic enzyme 8-35 fold activity increase. Citric acid cycle enzymes maintain/increase 10-30%. Duration 5-10 days BBCH 83. Temperature sensitive: optimal 24-28°C, >32°C excessive. Acid_Metabolism_Activation represents critical metabolic transition enabling organic acid decline during ripening.
IAO_0000118: Säure-Oxidations-Maschinerie-Aktivierung @de
IAO_0000118: acid oxidation machinery activation
IAO_0000118: metabolic pathway upregulation
IAO_0000118: metabolische Pfad-Hochregulation @de
IAO_0000118: organic acid catabolism activation
IAO_0000118: organische Säure-Katabolismus-Aktivierung @de
IAO_0000118: respiratorische Enzym-Induktion @de
IAO_0000118: respiratory enzyme induction
IAO_0000119: Sweetman C, Deluc LG, Cramer GR, Ford CM, Soole KL (2009) Regulation of malate metabolism in grape berry and other developing fruits Phytochem 70:1329-1344 comprehensive metabolism review Famiani F, Cultrera NGM, Battistelli A, Casulli V, Proietti P, Standardi A, Chen ZH, Leegood RC, Walker RP (2005) Phosphoenolpyruvate carboxykinase and its potential role in the catabolism of organic acids in the flesh of soft fruit during ripening J Exp Bot 56:2959-2969 acid catabolism pathways Ruffner HP, Hawker JS, Hale CR (1976) Temperature and enzymic control of malate metabolism in berries of Vitis vinifera Phytochem 15:1877-1880 enzyme control of metabolism.
has db xref: no direct PO equivalent

Acid Metabolism Disposition
type: Class
subclass of: Quality Potential Disposition
IAO_0000112: Organic acid composition in grape berries comprises primarily tartaric acid (2-10 g/L) and malic acid (1-8 g/L), with minor contributions from citric, succinic, and other acids. Total titratable acidity (TA) at harvest ranges from 4-12 g/L tartaric equivalents across cultivars and climates, with corresponding pH values of 2.9-4.0. Acid metabolism follows distinct patterns for each major acid, with tartaric acid synthesized primarily pre-veraison and remaining metabolically stable, while malic acid accumulates early then declines through respiratory degradation during ripening. The tartrate-to-malate ratio shifts from 1:2 at veraison to 2:1 or higher at harvest maturity in warm climates, while remaining near 1:1 in cool climates.
IAO_0000114: IAO_0000122
IAO_0000115: A quality potential disposition that is the inherited capacity of a Vitis vinifera plant to synthesize, accumulate, and metabolize organic acids in grape berries, primarily tartaric and malic acid, determining the total acidity, pH, and acid balance that fundamentally influence wine freshness, microbial stability, color expression, and aging potential.
IAO_0000116: Acid_Metabolism_Disposition serves as the parent class for specific organic acid accumulation and retention traits. Acidity is fundamental to wine quality, providing freshness, balancing sweetness, stabilizing color through pH effects on anthocyanin equilibria, and inhibiting microbial spoilage. The divergent metabolic fates of tartaric (stable) and malic (respirable) acids create the characteristic acid profile shifts during ripening. Climate, through temperature effects on malic acid respiration, exerts profound influence on final acid balance.
IAO_0000118: Säurehaushalt @de
IAO_0000118: Säuremetabolismus @de
IAO_0000118: acid balance disposition
IAO_0000118: berry acidity capacity
IAO_0000118: organic acid trait
IAO_0000118: organische Säuren-Disposition @de
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 369-385 Sweetman C et al. (2014) Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry 99:1-16
has db xref: no direct PO equivalent

Acid Metabolism Shift
type: Class
subclass of: Acid Decline Onset
IAO_0000112: In a Trentino-Alto Adige Pinot Grigio vineyard, acid metabolism shift was characterized over 6 days in mid-August Year N+1 (BBCH 83) when PEPC expression declined from 12-fold to 3-fold, VvME1 increased from 2-fold to 38-fold, VvME2 rose from 1.5-fold to 28-fold, PEPC activity dropped from 18 to 6 units/g FW, malic enzyme activity increased from 5 to 24 units/g FW, berry organic acids plateaued at 22 g/L then began decline, ABA rose from 125 to 1450 ng/g, under moderate Italian Alpine conditions (daily high 24-27°C supporting normal developmental transition).
IAO_0000114: IAO_0000122
IAO_0000115: Acid_Metabolism_Shift represents the fundamental metabolic transition during veraison when berry metabolism pivots from organic acid synthesis and accumulation characteristic of green berry development toward organic acid catabolism and utilization defining ripening berry physiology creating the critical biochemical reprogramming that enables transformation from acidic vegetative fruit to balanced ripe grape suitable for wine production. This metabolic shift occurs during veraison onset (BBCH 83), typically 0-5 days concurrent with initial veraison signals and preceding active acid decline, and is characterized by transcriptional reprogramming with organic acid biosynthesis genes (phosphoenolpyruvate carboxylase, citrate synthase in biosynthetic mode) downregulated 40-75% from green berry levels, malic enzyme genes upregulated 20-60 fold initiating catabolic pathway dominance, respiratory enzyme genes reoriented with citric acid cycle shifting from biosynthetic to oxidative mode supporting complete acid oxidation, and hormone signaling particularly ABA spike from 60-200 ng/g to 800-2000 ng/g triggering coordinate transcriptional changes affecting hundreds of metabolism genes orchestrating metabolic reprogramming. Biochemical manifestations of shift include organic acid accumulation ceasing with net synthesis rates declining from 0.05-0.15 g/L per day (late green berry) to near-zero or slightly negative at shift, total berry organic acid content reaching maximum 20-35 g/L then beginning decline, malate biosynthesis through phosphoenolpyruvate carboxylase and malate dehydrogenase substantially reduced as PEPC activity declines 50-80% and biosynthetic MDH shifts toward oxidative function, and citric acid cycle transitioning from biosynthetic mode (producing precursors for amino acids, secondary metabolites) toward purely oxidative catabolism (consuming organic acids for energy) representing fundamental functional reorientation. Gene expression changes defining shift de…
IAO_0000116: Acid_Metabolism_Shift is distinguished from Acid_Decline_Onset by representing metabolic reprogramming rather than net compositional change, from Malic_Acid_Decline_Initiation by focusing on system-wide transition rather than specific enzyme pathway, and from veraison onset by representing metabolic rather than visible phenological change. PEPC declines 40-75%, VvME increases 20-60 fold. Duration 4-10 days BBCH 83. ABA-triggered transcriptional reprogramming. Acid_Metabolism_Shift represents fundamental developmental transition enabling ripening metabolism.
IAO_0000118: Biosynthese-zu-Katabolismus-Übergang @de
IAO_0000118: Reifungs-Metabolismus-Aktivierung @de
IAO_0000118: biosynthesis-to-catabolism transition
IAO_0000118: metabolic reprogramming
IAO_0000118: metabolische Neuprogrammierung @de
IAO_0000118: organic acid metabolism reversal
IAO_0000118: organische Säure-Metabolismus-Umkehr @de
IAO_0000118: ripening metabolism activation
IAO_0000119: Sweetman C, Deluc LG, Cramer GR, Ford CM, Soole KL (2009) Regulation of malate metabolism in grape berry and other developing fruits Phytochem 70:1329-1344 metabolism shift comprehensive Terrier N, Glissant D, Grimplet J, Barrieu F, Abbal P, Couture C, Ageorges A, Atanassova R, Léon C, Renaudin JP, Dédaldéchamp F, Romieu C, Delrot S, Hamdi S (2005) Isogene specific oligo arrays reveal multifaceted changes in gene expression during grape berry development Plant Physiol 138:1617-1633 transcriptional changes during shift Davies C, Boss PK, Robinson SP (1997) Treatment of grape berries, a nonclimacteric fruit with a synthetic auxin, retards ripening and alters the expression of developmentally regulated genes Plant Physiol 115:1155-1161 hormonal control of metabolism shift.
has db xref: no direct PO equivalent

Acid Reduction
type: Class
subclass of: Ripening
IAO_0000112: In Chardonnay berries in Carneros, California during BBCH 85-89, acid reduction proceeds from 18.5 g/L titratable acidity at veraison to 6.2 g/L at harvest over 42 days, with malic acid declining from 9.8 to 2.1 g/L while tartaric acid remains stable at 5.5-5.8 g/L, resulting in pH increase from 2.95 to 3.45 under mean ripening temperatures of 22°C.
IAO_0000114: IAO_0000122
IAO_0000115: Acid reduction constitutes a fundamental ripening-phase process in Vitis vinifera berry development wherein the total organic acid content of the berry progressively decreases from pre-veraison levels of 15-25 g/L to mature harvest concentrations of 5-9 g/L, occurring through the coordinated action of respiratory consumption, enzymatic degradation, and dilution effects during the post-veraison period spanning approximately 35-50 days from veraison to harvest. This process primarily involves the catabolism of L-malic acid, which decreases by 50-90% during ripening through mitochondrial respiration and gluconeogenic pathways, while L-tartaric acid remains relatively stable due to the absence of significant degradation pathways in grape berries, resulting in a shift in the malate-to-tartrate ratio from approximately 1.5-2.0 at veraison to 0.3-0.8 at maturity. The cellular mechanisms underlying acid reduction involve the activity of cytosolic and mitochondrial NADP-malic enzyme converting malate to pyruvate, phosphoenolpyruvate carboxykinase facilitating gluconeogenesis from organic acids, and direct respiratory oxidation of malate through the tricarboxylic acid cycle, with these pathways collectively consuming 60-80% of the malate present at veraison. Temperature exerts profound influence on acid reduction rates, with warm conditions of 30-35°C accelerating malate degradation by 2-3 fold compared to cool conditions of 15-20°C, explaining the characteristically higher acidity retention in cool-climate viticulture regions such as Champagne, Burgundy, and the Mosel Valley compared to warm Mediterranean or continental climates. The process demonstrates significant cultivar variation, with varieties such as Riesling and Chenin Blanc exhibiting naturally high acid retention due to lower malic enzyme activity, while varieties such as Merlot and Grenache show rapid acid decline under warm conditions. Berry size and crop load influence acid reduction through dilution effects du…
IAO_0000116: Acid_Reduction is the parent class for all acid-related ripening processes under Ripening hierarchy. Distinguishes from Acid_Decline_Onset under Veraison which represents initial acid changes. Duration 35-50 days post-veraison. Subdivides into Active_Acid_Reduction, Malic_Acid_Degradation, Tartaric_Acid_Stabilization, and Final_Acid_Balance representing temporal progression and mechanistic pathways. Critical parameter is total titratable acidity decline from 15-25 to 5-9 g/L.
IAO_0000118: Beeren-Säure-Abnahme @de
IAO_0000118: Reife-Säure-Reduktion @de
IAO_0000118: Säure-Reduktion @de
IAO_0000118: berry acid decrease
IAO_0000118: organic acid decline
IAO_0000118: organische Säure-Abnahme @de
IAO_0000118: ripening acid reduction
IAO_0000118: titratable acidity decline
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 265-280 Sweetman C et al (2009) Regulation of malate metabolism in grape berry. Molecular Plant 2: 1270-1280 Conde C et al (2007) Biochemical changes throughout grape berry development. Food Chemistry 1: 1-22
has db xref: no direct PO equivalent

Acid Respiration Loss Quality
type: Class
subclass of: Heat Impact On Development Quality
IAO_0000112: Acid respiration loss quality monitoring in Hunter Valley Semillon during a late-ripening heat event (8 days with maximum temperatures exceeding 38°C) documented the acceleration of acid decline with consequences for harvest timing and wine style. Berry acid analysis at 2-day intervals showed titratable acidity declining from 8.5 g/L to 5.2 g/L over the 8-day heat event, representing acid respiration loss quality of 39% compared to only 18% decline in a shaded control treatment during the same period. The accelerated loss was almost entirely malic acid, declining from 4.8 g/L to 1.5 g/L (69% loss) while tartaric acid showed only 12% decline from 6.2 to 5.5 g/L. Correspondingly, pH increased from 3.28 to 3.58 in heat-exposed fruit versus only 3.28 to 3.42 in shaded controls, with the 0.16 unit additional pH increase representing significant impact on wine stability and style. The acid respiration loss quality assessment forced early harvest at 22.5°Brix rather than the target 24°Brix to preserve adequate acidity, with the heat event effectively closing the harvest window earlier than normal ripening would have permitted. Wines from the heat-affected fruit required acid addition to achieve balance, with 2.5 g/L tartaric acid supplementation needed versus 1.0 g/L in normal vintages, demonstrating practical winemaking consequences of acid respiration loss quality during heat events.
IAO_0000114: IAO_0000122
IAO_0000115: Acid respiration loss quality is a heat impact on development quality that inheres in grape berries and represents the extent of heat-accelerated malic acid respiration that depletes organic acid reserves during ripening, reducing titratable acidity and elevating pH in affected fruit with consequences for wine freshness, microbial stability, color stability, and aging potential that collectively compromise wine quality when acid loss is excessive. This quality captures the temperature sensitivity of berry respiration rates that determine acid catabolism kinetics, recognizing that the respiratory enzymes degrading malic acid show exponential activity increases with temperature, causing dramatically accelerated acid loss under heat stress compared to normal ripening conditions where acid decline is more gradual and controllable through harvest timing decisions. The ontological significance of acid respiration loss quality lies in the fundamental importance of organic acids for wine quality, with adequate acidity required for sensory freshness and balance, for pH-dependent color stability through co-pigmentation effects, for microbial stability against spoilage organisms, and for the aging potential that derives from the preservative effects of low pH, such that excessive acid loss can compromise wine quality across multiple dimensions simultaneously. The biological basis of acid respiration loss encompasses the temperature-dependent kinetics of malic enzyme and other respiratory pathway enzymes that catabolize malic acid to CO₂ in berry mitochondria, with activity approximately doubling for each 10°C temperature increase across the range relevant to grape ripening, combined with the physical chemistry of acid dissociation where the temperature-dependent pKa shifts contribute to pH changes beyond those explained by total acid concentration changes alone. The preferential loss of malic acid over tartaric acid under heat stress reflects the compartmentation of these acid…
IAO_0000116: Acid_Respiration_Loss_Quality is_a Heat_Impact_On_Development_Quality, representing the heat-accelerated catabolism of organic acids, particularly malic acid, during berry ripening. This class addresses the acidity dimension of heat impacts critical for wine quality. Malic acid is preferentially lost (respiratory substrate) while tartaric acid is relatively preserved. Q₁₀ ≈ 2 for respiratory enzymes means doubling of acid loss rate per 10°C. pH elevation reflects both acid loss and temperature-dependent pKa shifts. Harvest window compression is a practical consequence requiring earlier picking. Wine acid additions are commonly needed to compensate for excessive heat-induced losses.
IAO_0000118: Säureverlust durch Respiration @de
IAO_0000118: acid degradation
IAO_0000118: heat-induced acidity decline
IAO_0000118: hitzeinduzierter Säurerückgang @de
IAO_0000118: malic acid loss
IAO_0000118: respiratorischer Säureverlust @de
IAO_0000118: respiratory acid loss
IAO_0000118: Äpfelsäure-Abbau @de
IAO_0000119: Sweetman C et al. (2014) Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry 99:1-16 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 453-507 Sadras VO et al. (2013) Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Irrigation Science 31:161-179
has db xref: PO:0009001

Acidity Character Quality (Sharp vs Soft)
type: Class
subclass of: Sourness Quality
IAO_0000112: Acidity character evaluation comparing pre- and post-malolactic Pinot Noir reveals shift from sharp, angular character (malic acid 4.2 g/L) rated 7.8 on a sharpness scale to soft, integrated character (malic acid 0.3 g/L, lactic acid 2.1 g/L) rated 3.2, despite equivalent titratable acidity of 5.8 g/L, demonstrating the qualitative transformation from malic to lactic acid sourness that defines the stylistic choice of malolactic fermentation in red winemaking.
IAO_0000114: IAO_0000122
IAO_0000115: Acidity character quality is a sourness quality that represents the qualitative nature of acid perception distinguishing between sharp, aggressive, piercing sourness and soft, round, integrated acidity, characterizing the type of sour sensation independent of its intensity. Within the BFO framework, this quality specifically addresses the qualitative dimension of sourness perception, distinguishing character from intensity and recognizing that acids of equal concentration can produce qualitatively different sour sensations depending on their chemical nature and matrix context. The ontological significance lies in acidity character determining the perceived elegance and integration of sourness in wine, where sharp acidity creates aggressive, angular taste profiles while soft acidity integrates harmoniously with other components, affecting quality perception beyond what intensity alone would predict. The chemical basis for acidity character involves differences among organic acids, with malic acid producing sharper, greener sourness compared to the softer, fuller impression of tartaric acid, and lactic acid (from malolactic fermentation) providing the softest, most integrated acidity character, explaining why malolactic fermentation is used to soften perceived acidity in certain wine styles. Additional factors affecting acidity character include pH relative to titratable acidity (higher pH at similar TA producing softer perception), wine body and viscosity (fuller body integrating acidity more smoothly), and sweetness level (residual sugar rounding acid perception). The temperature effect on acidity character is significant, with cooler serving temperatures enhancing the sharpness of acid perception while warmer temperatures produce softer impression, relevant to wine service protocol optimization. In wine quality assessment, acidity character description often employs metaphorical terms (crisp, angular, smooth, round, nervy, racy) that capture the qualitative dimensi…
IAO_0000116: Acidity_Character_Quality_(Sharp_vs_Soft) addresses the qualitative dimension of sourness, complementing Perceived_Acidity_Intensity_Quality (magnitude). This quality captures stylistic differences in how acidity presents itself, relevant to wine style classification and quality description. The sharp-soft continuum reflects acid composition, pH, and matrix factors, with malolactic fermentation representing the primary winemaking tool for character modification.
IAO_0000118: Säurecharakter @de
IAO_0000118: Säureprofil @de
IAO_0000118: Säurequalität @de
IAO_0000118: Säuretypus @de
IAO_0000118: acid quality type
IAO_0000118: acid taste quality
IAO_0000118: acidity profile
IAO_0000118: sourness character
IAO_0000119: Amerine MA, Roessler EB (1983) Wines: Their Sensory Evaluation, 2nd Ed. W.H. Freeman, New York, pp. 146-172 Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 358-392
has db xref: no direct PO equivalent

Acidity Data
type: Class
subclass of: Must Analysis Data
IAO_0000112: Acidity data for Riesling from the Wachau (Federspiel, 2024 vintage) records titratable acidity of 8.2 g/L (as tartaric acid), pH 3.05, tartaric acid 6.8 g/L, malic acid 5.2 g/L, and citric acid 0.18 g/L — a tartaric-to-malic ratio of 1.3:1 indicating moderate physiological maturity with substantial malic acid retention characteristic of the cool Danube Valley climate, and a low pH ensuring excellent color stability and microbial protection for the intended dry wine style. Acidity data for Grenache from Châteauneuf-du-Pape (2023 vintage) documents TA 4.8 g/L, pH 3.72, tartaric acid 4.5 g/L, malic acid 1.2 g/L, and citric acid 0.15 g/L — the low TA, elevated pH, and near-complete malic acid degradation reflecting the hot Mediterranean ripening conditions that produce the characteristically soft, round acid profile of southern Rhône reds but necessitate careful acidification consideration during winemaking.
IAO_0000114: IAO_0000122
IAO_0000115: Acidity data is a must analysis data entity that documents the concentration, composition, and balance of organic acids and hydrogen ion activity in grape must, encompassing titratable acidity as the aggregate acid measure, individual acid species concentrations (tartaric, malic, citric), and pH as the thermodynamic expression of acid-base equilibrium, measured through standardized analytical methods on representative must samples and providing the fundamental chemical characterization of the acid matrix that determines wine freshness, microbial stability, color expression, aging potential, and organoleptic balance.
IAO_0000116: Acidity data within must analysis serves a distinct function from acidity data recorded in clonal performance evaluation (Quality_Performance_Data hierarchy) — the former characterizes a specific grape lot at a defined analytical moment for immediate winemaking decisions, while the latter documents multi-vintage clone-specific acid behavior for selection and planting decisions. The organic acid matrix of grape must is dominated by two diprotic acids — tartaric acid (unique to Vitis among major fruit crops, synthesized during early berry development and relatively stable during ripening) and malic acid (ubiquitous in plant metabolism, actively respired during ripening at rates accelerated by temperature above 30°C) — whose relative proportions fundamentally shape the sensory acid profile and pH behavior of the resulting wine. The distinction between titratable acidity (a volumetric measure of total acid equivalents, influenced by all proton-donating species including tartaric, malic, citric, succinic, and amino acids) and pH (a thermodynamic measure of free hydrogen ion activity, modulated by buffer capacity and cation content, particularly potassium) is critical because these two parameters can diverge substantially — high-potassium musts may exhibit low TA but relatively high pH due to potassium bitartrate salt formation that removes both tartrate and protons from solution. The pre-fermentation acid balance directly influences winemaking interventions including acidification (permitted in warm regions), deacidification (permitted in cool regions), and malolactic fermentation management, making acidity data among the most consequential analytical inputs for cellar protocol design.
IAO_0000118: Mostsäuredaten @de
IAO_0000118: Säureanalysedaten @de
IAO_0000118: Säuredaten @de
IAO_0000118: Säuregehaltsdaten @de
IAO_0000118: Säurezusammensetzungsdaten @de
IAO_0000118: acid analysis data
IAO_0000118: acid balance data
IAO_0000118: acid composition data
IAO_0000118: must acidity data
IAO_0000118: organic acid data
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, Wiley, pp.: 3-45 Keller M (2020) The Science of Grapevines, 3rd Ed, Academic Press, pp.: 395-420 Iland P et al. (2011) Chemical Analysis of Grapes and Wine, 2nd Ed, Patrick Iland Wine Promotions, pp.: 55-75
has db xref: no direct PO equivalent

Acidity Perception
type: Class
subclass of: Taste Description
IAO_0000112: Acidity perception for Chablis Grand Cru (2023 vintage, no MLF) evaluates as "high" — the preserved malic acid component (3.5 g/L malic, 5.2 g/L tartaric) and low pH (3.08) produce a penetrating, incisive acidity with a distinctly green-apple malic edge that provides the hallmark Chablis freshness and drives the wine's 15+ year aging trajectory. Acidity perception for Châteauneuf-du-Pape (2022 vintage, full MLF) records "medium-minus to medium" — the completed malolactic conversion (malic acid reduced from 2.8 to <0.1 g/L, replaced by lactic acid) combined with the elevated pH (3.78) produces a soft, rounded acid profile perceived as gentle warmth rather than sourness, consistent with the southern Rhône red wine style. Acidity perception for Grüner Veltliner Smaragd from the Wachau (2024 vintage, no MLF) assesses at "medium-plus" — the firm tartaric acid backbone (TA 5.8 g/L) and moderately low pH (3.22) create a vibrant, racy freshness that defines the Wachau Smaragd style, with the preserved malic acid contributing citrus-like crispness.
IAO_0000114: IAO_0000122
IAO_0000115: Acidity perception is a taste description entity that records the perceived sourness, freshness, and structural contribution of organic acids on the wine palate, assessed on a structured scale from flat/flabby (insufficient acidity, lacking freshness) through soft, medium-minus, medium, medium-plus, and high to sharp/aggressive (excessive perceived sourness dominating the palate balance), integrating the contributions of titratable acidity concentration, pH level, specific acid species composition (tartaric providing firm crisp acidity, malic providing green-apple sharp acidity, lactic providing soft rounded acidity, succinic providing bitter-sour complexity), and the modulating effects of residual sugar, alcohol, and tannin on sourness perception.
IAO_0000116: Acidity perception in wine evaluation illustrates one of the most instructive disconnects between analytical measurement and sensory experience, as perceived sourness correlates imperfectly with either titratable acidity or pH taken independently — the perception is a function of both parameters together, modified by the buffering capacity of the wine and the presence of other taste-active compounds. The psychophysical relationship between hydrogen ion concentration and perceived sourness follows a power function with an exponent of approximately 0.85 for citric acid solutions, but in wine, the complexity of the acid mixture and the presence of taste-modifying compounds (sugar, alcohol, tannin, minerals) substantially modify this relationship. The specific acid species composition profoundly influences the quality of perceived acidity — tartaric acid contributes a firm, clean, crisp sourness perceived primarily on the sides of the tongue, malic acid produces a sharper, more angular sourness with a green-apple quality often described as "aggressive" in excess, lactic acid (from MLF) contributes a softer, rounder, almost creamy sourness with less intensity per gram than tartaric or malic, and succinic acid (a fermentation product at 0.5-1.5 g/L) adds a complex bitter-sour-salty dimension sometimes described as "mineral." The malolactic fermentation decision therefore represents a fundamental acidity perception transformation — the conversion of sharp diprotic malic acid to soft monoprotic lactic acid reduces perceived acid intensity beyond the mere TA reduction, as the perceptual quality shifts from angular to rounded. Temperature modulates acidity perception significantly — cooler serving temperatures enhance perceived acidity (explaining the preference for serving crisp whites at 8-12°C to maximize freshness), while warmer temperatures soften acid impression (contributing to the softer palate perception of red wines served at 16-18°C). The concept of acidity as "bac…
IAO_0000118: Frischeeindruck @de
IAO_0000118: Gaumen-Säure @de
IAO_0000118: Säurebeurteilung @de
IAO_0000118: Säureeindruck @de
IAO_0000118: Säurewahrnehmung @de
IAO_0000118: acid impression
IAO_0000118: acidity assessment
IAO_0000118: freshness assessment
IAO_0000118: palate acidity
IAO_0000118: sourness perception
IAO_0000119: Peynaud E, Blouin J (2006) The Taste of Wine, 4th Ed, Wiley, pp.: 120-155 Sowalsky RA, Noble AC (1998) Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chemical Senses 23(3): 343-349 Waterhouse AL et al. (2016) Understanding Wine Chemistry, Wiley, pp.: 15-35 Fischer U, Noble AC (1994) The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. American Journal of Enology and Viticulture 45(1): 6-10
has db xref: no direct PO equivalent

Acidity Persistence Quality
type: Class
subclass of: Sourness Quality
IAO_0000112: Acidity persistence comparison between Loire Valley Sancerre and Languedoc Viognier using time-intensity methodology reveals persistence (time from maximum to return to threshold) of 24±4 seconds for Sancerre (7.2 g/L TA, pH 3.18) versus 12±3 seconds for Viognier (5.4 g/L TA, pH 3.55), with the 100% longer persistence in Sancerre contributing to its reputation as a superior food wine where the sustained acidity cleanses the palate between bites of goat cheese, compared to the quickly fading acidity of Viognier that provides less effective palate refreshment.
IAO_0000114: IAO_0000122
IAO_0000115: Acidity persistence quality is a sourness quality that represents the duration of sour taste perception following swallowing or expectoration, characterizing the lingering acidity that continues after the primary taste stimulus has been removed and contributes to the finish and aftertaste of grape and wine evaluation. Within the BFO framework, this quality specifically addresses the temporal decay dimension of sourness, distinguishing the duration of perception from peak intensity and qualitative character, recognizing that persistent acidity fundamentally shapes the finish quality and cleansing effect that affects food pairing suitability. The ontological significance lies in acidity persistence contributing to perceived freshness on the finish, where extended sourness provides the palate-cleansing quality valued in food pairing contexts and maintains liveliness through the aftertaste period, while rapidly fading acidity can leave a flat or cloying finish particularly in wines with residual sweetness. The physiological basis for acidity persistence involves both peripheral factors (residual acid in saliva continuing to stimulate receptors, acid-induced salivation maintaining sourness perception) and central processing (neural adaptation rates for sour taste). The compositional factors affecting acidity persistence include acid type (with some evidence that tartaric acid shows longer persistence than malic or lactic), total acidity level, and pH, though the relationships are not as well characterized as for sweetness persistence. In wine evaluation, acidity persistence interacts with other finish components, particularly tannin astringency in red wines where acidity can either complement or compete with the drying sensation depending on relative intensities and timing, affecting the perceived harmony of the finish. The correlation between acidity persistence and quality perception is generally positive, with longer persistence associated with greater complexity and …
IAO_0000116: Acidity_Persistence_Quality addresses the duration of sourness perception after stimulus removal, completing the temporal characterization alongside Perceived_Acidity_Intensity_Quality and Acidity_Character_Quality. This quality is particularly relevant for wine finish evaluation and food pairing considerations. Measurement requires time-intensity protocols, with persistence defined as time to return to threshold or specified percentage of maximum.
IAO_0000118: Säuredauer @de
IAO_0000118: Säurenachklang @de
IAO_0000118: Säurepersistenz @de
IAO_0000118: acid aftertaste
IAO_0000118: acidity finish
IAO_0000118: anhaltende Säure @de
IAO_0000118: lingering sourness
IAO_0000118: sourness duration
IAO_0000119: Lesschaeve I (2007) Sensory evaluation of wine and commercial realities: review of current practices and perspectives. American Journal of Enology and Viticulture 58(2): 252-258 Ross CF et al. (2008) Influence of serving temperature on the sensory properties of wine. American Journal of Enology and Viticulture 59(1): 76-80
has db xref: no direct PO equivalent

Acidity Retention Disposition
type: Class
subclass of: Acid Metabolism Disposition
IAO_0000112: Acidity retention at harvest varies from 4-5 g/L TA (pH 3.6-4.0) in warm climate, low-retention cultivars to 9-12 g/L TA (pH 2.9-3.2) in cool climate, high-retention types. Cultivar effects on retention are substantial, with Barbera maintaining 7-9 g/L TA in warm Italian climates while Chasselas in the same region shows only 4-5 g/L. Retention reflects the net balance of stable tartrate concentration, residual malate after degradation, and dilution or concentration effects from berry water status. Potassium accumulation independently affects pH (higher K raises pH at equivalent TA) through titration of organic acids to their potassium salts. The TA/pH relationship varies among cultivars, with high-retention types showing lower pH at equivalent TA due to higher tartrate/malate ratios.
IAO_0000114: IAO_0000122
IAO_0000115: An acid metabolism disposition that is the inherited capacity of a Vitis vinifera plant to maintain total titratable acidity and low pH in berries through harvest maturity, determined by the combined effects of tartaric acid concentration, malic acid degradation rate, potassium accumulation (affecting pH), and berry water relations affecting acid concentration.
IAO_0000116: Acidity_Retention_Disposition serves as the parent class for high and low retention categories. Retention integrates multiple underlying processes affecting final acidity, making it a complex trait with moderate heritability but strong environmental modulation. The distinction between TA (total titratable acid, measuring acid quantity) and pH (measuring hydrogen ion activity) is important, as potassium effects can decouple these parameters. Wine style requirements vary in acidity targets, with sparkling wines requiring high retention and some red styles tolerating lower acidity.
IAO_0000118: Azidität-Bewahrung @de
IAO_0000118: Säureerhalt @de
IAO_0000118: Säureretention @de
IAO_0000118: TA retention trait
IAO_0000118: acid preservation capacity
IAO_0000118: acidity maintenance
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 378-385 Volschenk H et al. (2006) Malic acid in wine: origin, function and metabolism during vinification. South African Journal of Enology and Viticulture 27:123-136
has db xref: no direct PO equivalent

Active Abscission Zone
type: Class
subclass of: Pedicel Abscission Zone
disjoint with: Separating Abscission Zone
IAO_0000112: Merlot active abscission zone at harvest maturity (BBCH 89, 24°Brix) shows cellulase gene expression increased 18-25 fold, polygalacturonase enzyme activity elevated 12-18 fold compared to véraison levels, separation layer cells with 40-60% reduced middle lamella thickness, progressive berry detachment force declining from 1.8 N (7 days pre-harvest) to 1.0 N (at harvest), and ethylene production at 0.3-0.6 μL/L in cluster microenvironment
IAO_0000114: IAO_0000122
IAO_0000115: An active abscission zone is a pedicel abscission zone characterized by ongoing expression of abscission-associated genes, accumulation and secretion of cell wall degrading enzymes, and progressive cell wall modification, representing the abscission zone during the activation and early separation phases before physical berry detachment occurs. Active abscission zone development typically occurs during advanced berry ripening (BBCH 87-89) when ethylene production and declining auxin levels trigger abscission zone activation. Molecular and biochemical characteristics of active abscission zone include= elevated expression of abscission-specific genes (cellulase genes, polygalacturonase genes, genes encoding abscission-associated transcription factors increased 10-50 fold compared to non-abscission tissues), synthesis and accumulation of cell wall hydrolytic enzymes (cellulases targeting cellulose in primary walls, polygalacturonases and pectinases targeting pectin in middle lamella, xyloglucan endotransglycosylases modifying hemicellulose), secretion of enzymes into cell wall spaces (enzymes localized to middle lamella and cell wall regions between separation layer cells), progressive cell wall degradation (middle lamella dissolution, primary wall thinning, reduced cell-cell adhesion), and hormone signaling (ethylene signal transduction active, auxin levels declining removing abscission suppression, potential abscisic acid involvement). Cellular changes in active abscission zone include= separation layer cells showing swelling and cell wall softening, dissolution of middle lamella creating incipient separation planes, cells remaining viable and metabolically active during separation process (unlike programmed cell death mechanisms), protective layer cells undergoing suberization or lignification in preparation for post-abscission protection, and vascular tissues showing reduced transport activity as separation progresses. Active abscission zone enzymatic activity shows…
IAO_0000116: Active_Abscission_Zone emphasizes ongoing enzymatic activity and cell wall modification and is distinguished from Pedicel_Abscission_Zone (complete structure and development) and Separating_Abscission_Zone (physical cell separation process) by focus on molecular and biochemical activation preceding physical separation. Critical for understanding harvest timing optimization, ethylene and hormone regulation of ripening and abscission coordination, and potential manipulation of abscission timing through viticultural or genetic approaches.
IAO_0000118: Activated separation zone
IAO_0000118: Aktive Trennungszone @de
IAO_0000118: Aktivierte Ablösungsschicht @de
IAO_0000118: Enzymaktive Abszissionszone @de
IAO_0000118: Enzyme-active abscission zone
IAO_0000119: Patterson, S. E. (2001). Cutting loose. Abscission and dehiscence in Arabidopsis. Plant Physiology, 126(2), 494-500. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0025010

Active Acid Degradation
type: Class
subclass of: Acid Decline Onset
IAO_0000112: In a Paso Robles Grenache vineyard, active acid degradation was documented over 16 days in late August Year N+1 (BBCH 84-85) when titratable acidity declined from 8.6 to 3.8 g/L (average 0.52 g/L per day peak rate), malic acid decreased from 5.2 to 1.4 g/L (0.42 g/L per day loss), pH increased from 3.28 to 3.64 (0.025 units per day average), berry Brix rose from 21.8° to 26.5°, under hot California interior conditions (daily high 33-37°C accelerating degradation, requiring early harvest at lower Brix to preserve minimal acid balance).
IAO_0000114: IAO_0000122
IAO_0000115: Active_Acid_Degradation represents the peak phase of organic acid catabolism during mid-to-late veraison when enzymatic machinery operates at maximum capacity producing the most rapid acid decline that fundamentally transforms berry composition creating the steepest gradient in titratable acidity and pH changes defining the critical window for achieving final acid balance. This active phase occurs during mid-to-late veraison through early ripening (BBCH 84-85), typically 12-25 days post-veraison onset depending on temperature and cultivar, and is characterized by titratable acidity declining at maximum rates 0.35-0.65 g/L per day (compared to initial phase 0.18-0.35 g/L per day and late phase 0.10-0.25 g/L per day), malic acid showing peak degradation 0.30-0.55 g/L per day representing 3-6% of remaining malate per day under warm conditions, pH increasing most rapidly 0.025-0.050 units per day (0.18-0.35 units per week) creating dramatic compositional shift, and respiratory malate contribution reaching maximum 50-70% of total berry CO₂ production indicating acid catabolism dominates energy metabolism during this critical period. Enzymatic basis of active degradation includes malic enzyme activities sustained at peak levels with NADP-malic enzyme 40-70 units/g fresh weight (10-15 fold above green berry), NAD-malic enzyme 12-28 units/g contributing secondarily, combined capacity 55-95 units/g providing enzymatic machinery adequate for observed maximum rates, citric acid cycle enzyme activities maintained or slightly elevated 15-35% above early veraison ensuring pathway flux for complete malate oxidation, and respiratory chain complexes operating at high capacity with cytochrome c oxidase 12-22 units/g enabling efficient electron transport and ATP synthesis supporting active metabolism. Substrate availability during active degradation shows vacuolar malate declining from 5-9 g/L at phase onset to 2-5 g/L at conclusion representing 40-60% depletion of phase-entry levels,…
IAO_0000116: Active_Acid_Degradation is distinguished from Initial_Acid_Reduction by representing peak (0.35-0.65 g/L per day TA) rather than early phase (0.18-0.35 g/L per day), from Malic_Acid_Decline_Start by focusing on maximum rate period rather than overall process, and from late decline by showing peak rather than deceleration. Duration 10-20 days BBCH 84-85. Temperature critically important: 28-32°C maximum rates, >32°C excessive. Malate contribution 50-70% respiratory CO₂. Critical window determining final acid balance. Active_Acid_Degradation represents most intensive period of compositional transformation during ripening.
IAO_0000118: Spitzen-Säure-Katabolismus-Phase @de
IAO_0000118: intensive Malat-Abbau-Periode @de
IAO_0000118: intensive malate breakdown period
IAO_0000118: maximale organische Säure-Degradation @de
IAO_0000118: maximum organic acid degradation
IAO_0000118: peak acid catabolism phase
IAO_0000118: rapid deacidification phase
IAO_0000118: rapide Entsäuerungs-Phase @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 229-233 peak acid decline Sweetman C, Sadras VO, Hancock RD, Soole KL, Ford CM (2014) Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit J Exp Bot 65:5975-5988 temperature effects during peak phase Lakso AN, Kliewer WM (1975) The influence of temperature on malic acid metabolism in grape berries Plant Physiol 56:370-372 peak degradation rates.
has db xref: no direct PO equivalent

Active Acid Reduction
type: Class
subclass of: Acid Reduction
IAO_0000112: In Pinot Noir berries in Willamette Valley, Oregon during BBCH 85-87, active acid reduction proceeds at 0.32 g/L per day over 25 days from day 12 to day 37 post-veraison, reducing titratable acidity from 14.2 to 6.2 g/L with malic acid declining from 7.8 to 2.6 g/L under mean temperatures of 19°C, while a late-season heat event of 35°C for 5 days accelerates reduction rate to 0.55 g/L per day.
IAO_0000114: IAO_0000122
IAO_0000115: Active acid reduction represents the dynamic phase of organic acid catabolism in Vitis vinifera berries during mid-to-late ripening wherein enzymatic degradation and respiratory consumption actively decrease malic acid content at rates of 0.2-0.5 g/L per day, occurring from approximately 10-15 days post-veraison until 7-14 days before harvest when acid levels approach equilibrium values. This process encompasses the coordinated activity of multiple metabolic pathways including mitochondrial respiration of malate through the tricarboxylic acid cycle, cytosolic NADP-malic enzyme conversion of malate to pyruvate with CO2 release, and gluconeogenic recycling of malate carbon skeletons into hexose sugars, collectively accounting for the consumption of 4-8 g/L malic acid during the active reduction period spanning 20-35 days. The cellular biochemistry involves malate transport from vacuolar storage across the tonoplast membrane via specific malate channels, followed by cytosolic metabolism or mitochondrial import through the dicarboxylate carrier, with respiratory flux rates increasing 3-5 fold during active reduction compared to pre-veraison levels. Temperature sensitivity characterizes active acid reduction, with Q10 values of 2.0-2.5 indicating that enzymatic reaction rates approximately double for each 10°C temperature increase within the physiological range of 15-35°C, explaining accelerated acid loss during heat waves and the pronounced diurnal variation in malate metabolism linked to day-night temperature differentials. The process shows strong cultivar specificity, with high-acid varieties such as Riesling maintaining active reduction rates of 0.15-0.25 g/L per day compared to rapid-decline varieties such as Grenache showing rates of 0.4-0.6 g/L per day under equivalent thermal conditions. Hormonal regulation involves abscisic acid enhancement of malic enzyme gene expression and auxin modulation of vacuolar malate efflux, integrating acid reduction with broader ri…
IAO_0000116: Active_Acid_Reduction is parent class under Acid_Reduction representing the dynamic enzymatic phase. Distinguishes from Final_Acid_Balance which represents equilibrium state. Duration 20-35 days during mid-to-late ripening. Contains subclasses Continuing_Acid_Decline, Malate_Degradation, and pH_Increase representing concurrent aspects of active reduction. Rate parameter 0.2-0.5 g/L per day distinguishes active from plateau phases.
IAO_0000118: active malic acid consumption
IAO_0000118: aktive Säure-Reduktion @de
IAO_0000118: aktiver Äpfelsäure-Abbau @de
IAO_0000118: dynamic acid catabolism
IAO_0000118: dynamischer Säure-Katabolismus @de
IAO_0000118: enzymatic acid decline
IAO_0000118: enzymatische Säure-Abnahme @de
IAO_0000118: ongoing acid reduction
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 268-275 Ruffner HP (1982) Metabolism of tartaric and malic acids in Vitis. Vitis 21: 346-358 Sweetman C et al (2009) Regulation of malate metabolism. Molecular Plant 2: 1270-1280
has db xref: no direct PO equivalent

Active Berry Cell Division
type: Class
subclass of: Berry Cell Division Phase
IAO_0000112: Chardonnay in Champagne shows active berry cell division during late June-early July Year N+1 at BBCH 71-72, with division activation days 3-7 from auxin signaling, mitotic activity onset week 1, periclinal and anticlinal divisions proceeding with 12-15 hour cycle times, progressive cell number increase 6-12 fold over weeks 0-3, under cool maritime conditions of 19-24°C temperature, typical of this early-bursting cultivar initiating division establishing proliferative program
IAO_0000114: IAO_0000122
IAO_0000115: Active berry cell division represents the early intensive mitotic phase during berry cell division when division first activates in quiescent pericarp cells, mitotic activity onset establishes proliferative program, and multiple division rounds proceed creating progressive cell number increase, spanning approximately first 2-3 weeks post-fertilization as division initiates and accelerates before peak intensity. This initial proliferation phase occurs during early summer in late June-early July in temperate regions Year N+1, proceeding over weeks 0-3 post-fertilization as division establishes, corresponding to BBCH 71-72 young fruit early stages. Active division mechanism involves initial division activation with auxin signaling triggering cell cycle entry from quiescent state, mitotic activity onset as first divisions occur establishing proliferative program, periclinal cell divisions parallel to berry surface increasing tissue thickness, anticlinal divisions perpendicular to surface expanding tissue area, and coordinated division creating organized cellular architecture. Initial division activation shows auxin from developing seeds reaching threshold levels stimulating cell cycle entry, auxin receptor signaling cascades activating transcription factors, cell cycle gene expression initiating including cyclins and cyclin-dependent kinases, and G0 to G1 phase transition enabling DNA replication preparation. Division activation timing shows auxin signaling establishing days 2-5 post-fertilization, first cell cycle entries occurring days 3-7, and progressive activation as more cells enter cycle creating wave of proliferation. Mitotic activity onset shows first observable divisions occurring within first week post-fertilization, division rate accelerating as cell populations enter proliferative state, exponential cell number increase beginning as divisions compound, and establishment of active mitotic program characterizing berry as proliferative tissue. Early division c…
IAO_0000116: Active_Berry_Cell_Division is first phase of Berry_Cell_Division_Phase, distinguished by division activation and establishment. Subdivided into Initial_Division_Activation with auxin-triggered cell cycle entry, Mitotic_Activity_Onset with first divisions occurring, and Periclinal_Cell_Division emphasizing radial tissue growth. Duration 2-3 weeks representing early division establishment. Cell cycle times 12-16 hours initially declining to 10-12 hours. Exponential cell number increase beginning. Precedes Peak_Division_Activity. Establishes proliferative program determining subsequent cellularity.
IAO_0000118: Teilungs-Aktivierungsperiode @de
IAO_0000118: aktive Beeren-Zellteilung @de
IAO_0000118: division activation period
IAO_0000118: early cell division
IAO_0000118: early mitotic phase
IAO_0000118: frühe mitotische Phase @de
IAO_0000118: initial proliferation phase
IAO_0000118: initiale Proliferationsphase @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 432-435 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Active Bud
type: Class
subclass of: Bud
IAO_0000112: An active bud at BBCH stage 07 on Vitis vinifera cv. Sauvignon Blanc in early April in Marlborough, New Zealand, showing pronounced swelling with bud scales separated 3-4mm, green shoot tip visible, first leaf beginning to unfold, occurring 12 days after budbreak initiation when growing degree day accumulation (base 10°C) reached 85 units following satisfaction of 950 chilling hours during winter dormancy.
IAO_0000114: IAO_0000122
IAO_0000115: A bud that has exited dormancy and resumed active growth and development, characterized by visible swelling, separation of bud scales, emergence of green shoot tissues, active cell division and elongation in apical meristems, and high metabolic activity including protein synthesis, respiration, and resource mobilization from storage tissues. Active buds represent the transition from quiescent to growing state, responding to accumulated chilling satisfaction and heat unit accumulation (growing degree days), with development proceeding through distinct BBCH stages from initial swelling through leaf unfolding to shoot elongation, ultimately producing either vegetative shoots, reproductive shoots bearing inflorescences, or mixed shoots with both vegetative and reproductive components depending on primordial differentiation established during the previous growing season.
IAO_0000116: Active buds are distinguished from dormant buds by resumption of growth rather than dormancy state, and from latent buds which remain suppressed despite being physiologically capable of growth. The transition from dormant to active involves complex hormonal shifts, particularly declining ABA and increasing gibberellin and cytokinin levels. Active bud development is the most frost-vulnerable period in the grapevine annual cycle, with damage risk increasing as development progresses through successive BBCH stages.
IAO_0000118: aktive Knospe @de
IAO_0000118: austreibende Knospe @de
IAO_0000118: breaking bud
IAO_0000118: growing bud
IAO_0000118: schwellende Knospe @de
IAO_0000118: swelling bud
IAO_0000119: Based on Lorenz et al. (1995) "Growth Stages of the Grapevine= Phenological growth stages of the grapevine (Vitis vinifera L. ssp. vinifera) - Codes and descriptions according to the extended BBCH scale" Australian Journal of Grape and Wine Research 1=100-103 Keller (2010) "Managing grapevines to optimise fruit development in a challenging environment= a climate change primer for viticulturists" Australian Journal of Grape and Wine Research 16=56-69 Zapata et al. (2004) "Estimation of the base temperature and growth phase duration in terms of thermal time for four grapevine cultivars" Acta Horticulturae 640=179-186.
has db xref: PO:0000055

Active Bud Breaking
type: Class
subclass of: Bud Breaking
IAO_0000112: Grenache in Châteauneuf-du-Pape exhibits active bud breaking following BBCH 07 in mid-April after 800-900 chilling hours and 350-400 growing degree days base 10°C, with shoot extending 8-12 mm beyond scales and first leaves beginning to separate over 4-5 days under conditions of 17-21°C mean temperature, 45-55% relative humidity, and 14-hour photoperiod, representing typical Mediterranean climate progression for this late-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Active bud breaking represents the progressive emergence phase where green shoot extends increasingly beyond protective scales, characterized by rapid shoot elongation and beginning leaf unfolding as developmental momentum accelerates toward independent shoot growth. This intermediate breaking stage occurs after initial emergence has breached scale barrier, with exposed shoot tissue extending 5-15 mm beyond scale margins representing 30-60% of total shoot emergence from protective structures. The shoot shows bright green coloration as chlorophyll synthesis proceeds actively in light-exposed tissues, creating visible contrast with pale yellow-green of newly emerging portions still transitioning from enclosed environment. Shoot elongation proceeds at 2-5 mm per day through coordinated cell division in apical meristem and cell expansion in elongation zone immediately behind meristem, with cell production maintaining 18-24 hour division cycles while expansion proceeds rapidly through turgor-driven cell wall extension. The apical meristem remains protected at shoot tip continuing to produce new cells that will form additional shoot axis, leaves, and other organs, while cells produced earlier enter expansion and differentiation phases creating observable elongation. First true leaves begin unfolding from their tightly compressed primordia configuration, initially remaining appressed along shoot axis then progressively spreading perpendicular to axis as cell expansion and differential growth patterns establish characteristic leaf orientation. Leaf primordia expand from their 3-5 mm initial size toward 10-15 mm length during active breaking, with leaflets of compound grapevine leaf beginning to separate from each other though full palmate configuration is not yet achieved. Bud scales progressively separate further and begin falling away from base upward, with some cultivars showing scales dropping completely while others maintain dry brown scale remnants attached at bud bas…
IAO_0000116: Active_Bud_Breaking is the second of three Bud_Breaking subphases, distinguished by substantial shoot emergence with 30-60% exposed and beginning leaf unfolding. Transitions to Complete_Bud_Breaking when leaves fully separate from shoot axis. Represents transition from mechanical emergence to active shoot growth. Frost vulnerability remains very high though slightly reduced from initial breaking.
IAO_0000118: Blattspreizung @de
IAO_0000118: Triebstreckung @de
IAO_0000118: advancing shoot emergence
IAO_0000118: aktives Knospenaufbrechen @de
IAO_0000118: fortschreitender Austrieb @de
IAO_0000118: progressive bud break
IAO_0000118: shoot elongation phase
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 180-185 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 82-89 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Active Feeder Root
type: Class
subclass of: Feeder Root
IAO_0000112: Cabernet Sauvignon showing active feeder roots in April, soil cores 20-40 cm depth revealing feeder roots 0.6-1.4 mm diameter, vital staining (FDA) showing 72% of feeder roots viable indicating active status, microscopic examination revealing intact dense cytoplasm, functional root hairs, arbuscular mycorrhizal structures, isotope pulse-chase (15N-nitrate) demonstrating active feeder roots providing 88% of vine nitrogen uptake, active feeder root population estimated 850 meters per vine comprising functional absorption capacity
IAO_0000114: IAO_0000122
IAO_0000115: Active feeder root is feeder root in functional state actively absorbing water and nutrients, characterized by intact living tissues with functional membranes and metabolism, turgid appearance reflecting adequate cellular function, demonstrated uptake capacity through isotope tracing or physiological measurements, and typical age 1-6 months representing period from maturation through peak function before senescence, with active feeder roots showing dense cytoplasm particularly in root hairs and youngest tissues, abundant mitochondria providing ATP for active transport, functional plasma membrane ion transporters including H+-ATPases, channels, and carriers, close contact with soil particles and mycorrhizal hyphae maximizing absorption interfaces, and favorable carbon balance with photosynthate import supporting metabolism exceeding respiratory costs, and demonstrating that active status distinguishes functional roots currently contributing to uptake from developing roots not yet mature or senescing roots with declining function creating need to assess active feeder root population not merely total feeder roots when evaluating vine absorption capacity. Active feeder root age and developmental state includes= showing post-maturation age (active feeder roots typically 1-6 months post-initiation having completed development and maturation), exhibiting peak functional period (active state representing period of maximum absorption capacity), demonstrating pre-senescence status (active roots not yet showing senescence indicators maintaining full function), revealing variable duration (active period varying with root order, environmental conditions, and vine status), and displaying transition boundaries (active state bounded by maturation completion and senescence onset). Active feeder root physiological characteristics includes= showing intact membranes (plasma membrane and organellar membranes maintaining integrity and selective permeability), exhibiting active metabolism…
IAO_0000116: Active_Feeder_Root emphasizes functional absorbing state and is distinguished from senescent feeder roots by focus on living metabolism and uptake. Includes Absorbing_Active_Feeder_Root, Functional_Active_Feeder_Root, and Young_Active_Feeder_Root. Critical for understanding current uptake capacity, physiological status, absorption performance, population dynamics, and the living functional feeder roots providing majority of vine resource acquisition at any given time.
IAO_0000118: Aktive Feinwurzel @de
IAO_0000118: Functional feeder root
IAO_0000118: Funktionelle Saugwurzel @de
IAO_0000118: Lebende Absorptionswurzel @de
IAO_0000118: Living absorptive root
IAO_0000118: Viable fine root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Active Growth Mid Berry
type: Class
subclass of: Mid Developing Berry
disjoint with: Expanding Mid Berry
IAO_0000112: Cabernet Sauvignon active growth mid berries at BBCH 77 (weeks 6-8 post-fruit set, lag phase) maintain relatively constant dimensions at 9-10.5 mm diameter and 1-1.3 g fresh weight (increasing only 2-5% from BBCH 75 end of Phase I), green coloration with chlorophyll content declining from 0.8 to 0.5 mg/g during lag phase, firm texture, acidity at peak 22-24 g/L, sugars stable at 7-9%, while seeds undergo active maturation increasing from 60% to 90% of final dry weight (15-18 mg to 21-25 mg per seed), embryos completing development from torpedo to mature embryo stage, and seed coats completing lignification and browning. Merlot active growth mid berries examined at weekly intervals during lag phase (weeks 6-8) show= week 6 (9.2 mm diameter, 1.05 g, 2.6 million cells at 48 μm average diameter, seeds 4.8 mm length 14 mg dry weight), week 7 (9.4 mm, 1.1 g, cells 50 μm, seeds 5.5 mm 19 mg), week 8 (9.6 mm, 1.15 g, cells 52 μm, seeds 6 mm 23 mg), demonstrating minimal berry growth (4% diameter increase, 10% weight increase) but substantial seed growth (25% length increase, 64% dry weight increase) characterizing lag phase as period of active seed development within relatively static berry dimensions. Syrah active growth mid berries show transcriptional reprogramming during lag phase with microarray analysis revealing downregulation of cell cycle genes, cell wall biosynthesis genes, and auxin-responsive genes from Phase I levels, while ripening-related genes including sugar transporters, anthocyanin biosynthesis enzymes, and ABA-responsive genes show beginning upregulation creating molecular preparation for veraison transition despite minimal phenotypic changes during lag phase. Chardonnay experiencing moderate water deficit during lag phase shows unchanged berry dimensions (10.5-11 mm diameter, 1.3-1.5 g) comparable to well-watered vines, but accelerated veraison onset occurring 5-8 days earlier in water-deficit treatment (veraison at 58-62 days post-fruit set versus 65-7…
IAO_0000114: IAO_0000122
IAO_0000115: An active growth mid berry is a mid developing berry in the lag phase (BBCH 77, approximately 6-8 weeks post-fruit set) showing minimal berry expansion but active internal development particularly seed maturation, representing the pause between Phase I vegetative growth and Phase II ripening growth, with 'active growth' referring primarily to active seed development and metabolic reorganization rather than berry size increase. Active growth mid berries are characterized by= (1) relatively constant berry size with diameter increasing <5% from end of Phase I (BBCH 75) to end of lag phase (BBCH 77), typically maintaining 6-12 mm diameter depending on cultivar (2) stable or slightly increasing fresh weight (0-10% increase) maintaining 0.6-1.8 g depending on cultivar, representing minimal net berry expansion (3) cells at final number (no cell division after BBCH 75-77) and relatively constant cell size (45-70 μm diameter) awaiting expansion during subsequent ripening phase (4) seeds undergoing rapid active development as the most prominent growth activity during lag phase, with embryos completing maturation from torpedo/bent-cotyledon stage to mature embryo, seed coats completing lignification and browning, and seeds achieving maximum size and 80-95% of final dry weight (5) green coloration maintained with chlorophyll still present though often declining during later lag phase in preparation for veraison (6) firm hard texture with high turgor and no softening (7) acidity at maximum or near-maximum levels (18-25 g/L titratable acidity) with malic acid synthesis concluded and high malic acid concentration (8) sugars relatively stable at 6-10% with minimal accumulation during lag phase. Active growth mid berries show active internal processes despite minimal size change= seeds developing rapidly with embryo differentiation, storage reserve accumulation (proteins, lipids in embryo and endosperm), and seed coat maturation representing the primary biosynthetic activity metabol…
IAO_0000116: Active_Growth_Mid_Berry represents the lag phase (BBCH 77) where 'active growth' refers primarily to seed maturation rather than berry expansion, and is distinguished from Expanding_Mid_Berry (veraison, BBCH 81-83) by minimal berry growth versus beginning expansion and ripening. The active growth mid berry terminology is potentially misleading as berry expansion is minimal, but accurately reflects that active developmental processes (particularly seed maturation and metabolic reprogramming) are occurring despite static berry dimensions. Understanding lag phase biology is important for interpreting the berry developmental sequence and for managing practices affecting veraison timing and ripening progression.
IAO_0000118: Lag-Phase-Beere @de
IAO_0000118: Samenwachstums-Stadium @de
IAO_0000118: aktiv wachsende Mittel-Beere @de
IAO_0000118: lag-phase berry
IAO_0000118: seed-maturation berry
IAO_0000119: Coombe, B.G., McCarthy, M.G. (2000). Dynamics of grape berry growth. Australian Journal of Grape and Wine Research 6=131-135 Ollat, N. et al. (2002). Grape berry development= a review. Journal International des Sciences de la Vigne et du Vin 36=109-131.
has db xref: PO:0025639

Active Growth Resumption
type: Class
subclass of: Dormancy Break
IAO_0000112: In Pinot Gris vines in Alsace, active growth resumption commences in early April when meristematic cell division resumes following heat accumulation of approximately 130 GDD, with cell cycle progression detected through increased mitotic index within 48 hours of visible bud swelling at BBCH stage 05, respiratory rates increasing 5-fold from ecodormant levels within 72 hours, and rapid shoot elongation of 2-3 cm per day achieved within 10-14 days as growth systems reach full activation.
IAO_0000114: IAO_0000122
IAO_0000115: Active growth resumption in Vitis vinifera represents the re-initiation of developmental growth activity following the winter dormancy period, encompassing the activation of cell division in meristematic tissues, commencement of cell expansion driving visible bud swelling, and the metabolic upregulation supporting sustained biosynthetic production for growth. This resumption marks the functional end of dormancy from the perspective of growth activity, representing the point at which the vine transitions from the quiescent survival mode of winter to the active developmental mode of the growing season. The cellular basis of growth resumption involves the re-entry of meristematic cells into active cell cycle progression, with cells that were arrested in G1 phase during dormancy advancing through S phase DNA replication and subsequent division, producing the new cells that will constitute the expanding shoot. The metabolic dimension of growth resumption encompasses the dramatic upregulation of respiratory activity providing ATP for growth, biosynthetic pathway activation producing the amino acids, nucleotides, lipids, and carbohydrates required for cell production, and the mobilization of stored reserves from woody tissues to supply the demanding sink activity of growing buds. The hormonal changes accompanying growth resumption include increased cytokinin activity promoting cell division, elevated gibberellin signaling driving cell elongation, and establishment of auxin polar transport gradients that organize the spatial patterns of growth within the expanding shoot. The gene expression dimension involves the activation of growth-related transcriptional programs including cell cycle genes, cell wall biosynthesis genes, and developmental regulators that coordinate the organized growth of shoot structures. The rate of growth resumption accelerates following initiation as positive feedback loops between growth activity and resource mobilization become established, with ini…
IAO_0000116: Active_Growth_Resumption represents the functional reactivation aspect of Dormancy_Break describing the return to active developmental growth. Distinguished from Budbreak_Readiness which describes preparation, while Active_Growth_Resumption describes the actual growth activity. Encompasses cellular, metabolic, hormonal, and gene expression activation. Rate accelerates following initiation through positive feedback. Creates environmental vulnerability requiring management attention. Marks functional end of dormancy from growth perspective.
IAO_0000118: Entwicklungswiederaufnahme @de
IAO_0000118: Wachstumsreaktivierung @de
IAO_0000118: active growth commencement
IAO_0000118: aktive Wachstumswiederaufnahme @de
IAO_0000118: aktiver Wachstumsbeginn @de
IAO_0000118: developmental resumption
IAO_0000118: growth re-initiation
IAO_0000118: growth reactivation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Zapata C et al (2004) Partitioning and mobilization of starch and N reserves in grapevine. Journal of Experimental Botany 55: 2165-2175 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235
has db xref: no direct PO equivalent

Active Malic Enzyme Activity
type: Class
subclass of: Malic Acid Decline Start
IAO_0000112: In a Napa Valley Merlot vineyard, active malic enzyme activity was assayed over 45-day ripening period from mid-August through September Year N+1 (BBCH 83-87) showing NADP-malic enzyme maintained 42-58 units/g FW (average 48 units/g), NAD-ME 14-19 units/g (average 16 units/g), combined 56-74 units/g supporting malate decline from 9.2 to 3.1 g/L (average loss 0.14 g/L per day), VvME1 expression sustained 35-48 fold, under warm Napa conditions (daily high 28-32°C maintaining high enzyme activity and rapid malate catabolism).
IAO_0000114: IAO_0000122
IAO_0000115: Active_Malic_Enzyme_Activity represents the sustained high-level operation of NADP and NAD-dependent malic enzymes throughout berry ripening catalyzing oxidative decarboxylation of malate to pyruvate creating the primary enzymatic mechanism enabling progressive acid decline that defines ripening berry composition and wine quality characteristics. This active period extends from early veraison through late ripening (BBCH 83-87), typically 3-8 days post-enzyme induction through harvest, and is characterized by NADP-malic enzyme activity maintained at 25-70 units/g fresh weight (compared to pre-veraison 2-8 units/g) representing 5-12 fold sustained elevation, NAD-malic enzyme showing 8-25 units/g activity (from 1-5 units/g pre-veraison) contributing secondarily, combined malic enzyme capacity 35-90 units/g adequate for observed malate decline rates 0.18-0.50 g/L per day, and enzyme activity per se (units/g) remaining relatively stable throughout ripening though total berry activity potentially declining with berry expansion diluting enzyme concentrations. Enzymatic reaction mechanism involves: NADP-malic enzyme (EC 1.1.1.40) catalyzing L-malate + NADP⁺ → pyruvate + CO₂ + NADPH through oxidative decarboxylation proceeding via transient oxaloacetate intermediate rapidly decarboxylating to pyruvate, reaction thermodynamics strongly favorable with ΔG°' = -5.2 kcal/mol ensuring irreversibility under physiological conditions, pH optimum 7.0-7.5 matching cytosolic environment enabling efficient catalysis, and metal cofactor requirement with Mg²⁺ or Mn²⁺ (typically 2-5 mM) essential for catalytic activity. Enzyme kinetics during active period demonstrate: Km for L-malate 0.5-2.5 mM (isoform-dependent) well below cytoplasmic substrate concentrations 8-20 mM ensuring near-maximum velocity operation, Km for NADP⁺ 15-45 μM with cytoplasmic NADP⁺ pool 50-150 μM providing adequate cofactor, Vmax values 28-75 μmol malate oxidized per g fresh weight per hour in vitro corresponding to …
IAO_0000116: Active_Malic_Enzyme_Activity is distinguished from malic enzyme induction by representing sustained activity (25-70 units/g NADP-ME) rather than initial upregulation, from respiratory consumption by focusing on specific enzyme rather than overall process, and from acid decline by representing enzymatic mechanism rather than net compositional change. Duration entire ripening BBCH 83-87. Temperature optimum 25-32°C, Q₁₀ 2.2-3.5. pH optimum 7.0-7.5. Km malate 0.5-2.5 mM. Active_Malic_Enzyme_Activity represents critical sustained enzymatic function enabling malate decline fundamentally affecting wine acidity and quality.
IAO_0000118: Malat-Decarboxylase-Funktion @de
IAO_0000118: NADP-ME activity maintenance
IAO_0000118: NADP-ME-Aktivitäts-Aufrechterhaltung @de
IAO_0000118: Pyruvat-produzierende Enzym-Operation @de
IAO_0000118: anhaltende Malat-Enzym-Katalyse @de
IAO_0000118: malate decarboxylase function
IAO_0000118: pyruvate-producing enzyme operation
IAO_0000118: sustained malic enzyme catalysis
IAO_0000119: Ruffner HP (1982) Metabolism of tartaric and malic acids in Vitis:a review Vitis 21:247-259 malic enzyme comprehensive review Sweetman C, Deluc LG, Cramer GR, Ford CM, Soole KL (2009) Regulation of malate metabolism in grape berry and other developing fruits Phytochem 70:1329-1344 enzyme activity regulation Hawker JS (1969) Changes in the activities of malic enzyme, malate dehydrogenase, phosphopyruvate carboxylase and pyruvate dehydrogenase during the development of a non-climacteric fruit:the grape Phytochem 8:9-23 classic enzyme activity study.
has db xref: no direct PO equivalent

Active Pollen Shedding
type: Class
subclass of: Pollen Release
IAO_0000112: Merlot in Bordeaux shows active pollen shedding during mid-June Year N+1 at BBCH 63-65 over 3-4 days June 9-12, with abundant pollen release from widespread anther dehiscence creating visible pollen clouds during favorable morning hours 9am-11am, atmospheric concentration estimated 300-800 grains per cubic centimeter near clusters, under oceanic conditions of 22-27°C temperature, 54-68% relative humidity, light winds 6-12 km per hour, supporting efficient pollination enabling 54-64% fruit set typical of this mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Active pollen shedding represents the sustained pollen liberation and dispersal phase following initial exposure when continued gravitational, mechanical, and wind-assisted processes release pollen from dehisced anthers distributing grains through atmosphere to receptive stigmas, creating maximum male gamete availability and pollination opportunity. This critical dispersal phase occurs during mid-peak flowering in mid-June in temperate regions Year N+1, typically spanning 3-5 days as widespread anther dehiscence creates intensive pollen release throughout cluster, corresponding to BBCH 63-65 peak anthesis stages. Shedding mechanisms involve multiple processes including continued gravitational pollen fall from opened anthers depositing grains over extended period, mechanical agitation from flower movement and environmental disturbances dislodging loosened pollen, and wind-induced dispersal carrying airborne pollen to receptive stigmas within and between flowers. Gravitational shedding shows persistent slow release as loosened pollen progressively falls from anther locules, positioning effects with laterally or downward-oriented anthers facilitating efficient gravitational release, and cumulative substantial pollen liberation over hours to days following initial explosive discharge. Mechanical shedding involves physical disturbances including wind-induced anther movement agitating structures dislodging pollen, insect visitation occasionally causing vibrations though insects play minor role in grapevine pollination, and environmental movements from temperature changes or growth processes creating subtle agitation. Wind-assisted dispersal shows primary pollen transport mechanism with light grains 25-35 micrometers diameter easily becoming airborne, air currents lifting pollen from anthers and transporting through atmosphere, and characteristic pollen clouds forming around flowering clusters during favorable conditions creating visible evidence of active shedding. Atmosp…
IAO_0000116: Active_Pollen_Shedding is second major Pollen_Release phase distinguished by sustained dispersal creating maximum male gamete availability. Follows Anther_Dehiscence. Corresponds to BBCH 63-65 peak anthesis. Subdivided into Peak_Pollen_Discharge and Maximum_Pollen_Dispersal. Represents critical 3-5 day period determining majority of fruit set through pollination success. Environmental conditions particularly temperature, humidity, and wind critically affect efficiency. Extreme weather vulnerability to rain catastrophically affecting pollen function. Most important male reproductive phase.
IAO_0000118: Pollendispersionsphase @de
IAO_0000118: Spitzen-Pollenschüttung @de
IAO_0000118: active pollen distribution
IAO_0000118: aktive Pollenabgabe @de
IAO_0000118: nachhaltige Pollenfreisetzung @de
IAO_0000118: peak pollen shedding
IAO_0000118: pollen dispersal phase
IAO_0000118: sustained pollen release
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 380-385 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 290-295
has db xref: no direct PO equivalent

Active Primary Root Tip
type: Class
subclass of: Primary Root Tip
disjoint with: Growing Primary Root Tip
IAO_0000112: Syrah grafted on SO4 rootstock sampled mid-May showing active primary root tip on tap root, root tip 9.8 mm length showing vigorous elongation 6.4 mm per day measured over 48-hour period, microscopic examination revealing abundant mitotic figures in apical meristem with estimated 15% cells in M phase indicating active division, elongation zone cells showing vacuolation and expansion, root tip white-cream color indicating active undifferentiated state, turgid appearance, copious mucilage secretion, active primary root tip demonstrating functional gravitropic response, metabolic activity evident through high respiration rate
IAO_0000114: IAO_0000122
IAO_0000115: Active primary root tip is primary root tip in state of active growth and meristematic activity, emphasizing current functional status rather than structure, characterized by ongoing cell division in apical meristem with cells progressing through mitotic cycle, continuous cell elongation in elongation zone increasing root length, active root cap production replacing sloughed cells, vigorous mucilage secretion lubricating soil penetration, and measurable daily elongation typically 3-12 mm per day during favorable conditions distinguishing active from dormant or slowly growing state, with active primary root tip showing white to cream coloration indicating young undifferentiated tissue, turgid appearance reflecting high water content and metabolic activity, readily observable elongation over 24-48 hour period, and functional capacity for gravitropic response, nutrient sensing, and obstacle avoidance demonstrating that active primary root tips represent growth-functional state essential for primary root system expansion occurring primarily during spring and fall growing periods. Active primary root tip metabolic characteristics includes= exhibiting high respiration rate (active tips consuming oxygen and producing CO2 supporting division and elongation metabolism), showing elevated ATP production (active mitochondria generating energy for biosynthesis, transport, and growth), demonstrating active protein synthesis (ribosomes producing enzymes, structural proteins, and regulatory factors required for growth), revealing high nutrient demand (active tips importing sugars, amino acids, minerals supporting intense metabolic activity), and displaying water uptake (active elongation requiring water influx for vacuole expansion and turgor-driven cell expansion). Active primary root tip cell division activity includes= showing frequent mitosis (meristem cells dividing every 10-18 hours during peak activity continuously producing new cells), exhibiting visible mitotic figures (mi…
IAO_0000116: Active_Primary_Root_Tip emphasizes current active growth state and is distinguished from dormant or slowly growing primary root tips by focus on ongoing meristematic activity. Critical for understanding growth state, seasonal activity, metabolic intensity, elongation dynamics, environmental responsiveness, and the active functional status of primary root tip enabling current root system expansion during favorable growth periods.
IAO_0000118: Actively growing primary tip
IAO_0000118: Aktive Primäre Wurzelspitze @de
IAO_0000118: Elongating primary tip
IAO_0000118: Functional primary root apex
IAO_0000118: Funktionelle primäre Wurzelapex @de
IAO_0000118: Wachsende Hauptwurzel-Spitze @de
IAO_0000119: Malamy, J. E. (2005). Intrinsic and environmental response pathways that regulate root system architecture. Plant, Cell & Environment, 28(1), 67-77.
has db xref: PO:0020123

Active Root Apical Meristem
type: Class
subclass of: Root Apical Meristem
disjoint with: Dividing Root Apical Meristem
IAO_0000112: Pinot Noir grafted on SO4 rootstock sampled mid-May showing active root apical meristem on third-order lateral root, meristem 0.54 mm diameter comprising estimated 1180 cells, microscopic examination revealing mitotic index 18% indicating active division, numerous metaphase and anaphase figures observed, BrdU pulse-labeling showing 32% S-phase cells documenting active DNA synthesis, meristem producing estimated 64 new cells per day, root elongation measured 3.6 mm per day reflecting active meristem function, meristem showing elevated respiration rate 2.8× higher than differentiated root tissues, active root apical meristem enabling vigorous root growth during favorable spring conditions
IAO_0000114: IAO_0000122
IAO_0000115: Active root apical meristem is root apical meristem in state of active cell division and tissue production, emphasizing current functional activity rather than structural presence, characterized by ongoing mitosis with substantial proportion of cells progressing through cell cycle, observable mitotic figures in microscopic examination indicating cells in M phase, DNA synthesis in S phase cells documenting genome replication, continuous production of derivative cells exiting meristem into elongation zone, and demonstrable root elongation resulting from meristem activity typically 1-15 mm per day depending on root order and conditions, with active root apical meristem showing high metabolic activity with elevated respiration supporting biosynthesis and division, substantial resource demand requiring continuous photosynthate supply for growth, responsive capacity adjusting division rate and meristem size to environmental conditions and hormonal signals, and representing growth-functional state that enables root system expansion occurring primarily during spring and fall growing seasons when conditions favorable contrasting with quiescent dormant state during winter or severe stress. Active root apical meristem cell cycle activity includes= showing high mitotic index (active meristem typically 10-25% cells in M phase during peak growth compared to 10°C with optimum 20-25°C for maximum activity), revealing moisture responsiveness (active state dependent on adequate soil moisture entering quiescence under severe drought), and displaying photoperiod independence (root apical meristem activity not directly responding to day length though affected by photosynthate supply influenced by photoperiod). Active root apical meristem size dynamics includes= showing enlarged meristem (active state often associated with increased meristem size from 500-800 to 1000-2000+ cells depending on root), exhibiting cell number increase (active meristem potentially doubling cell number during p…
IAO_0000116: Active_Root_Apical_Meristem emphasizes current active division state and is distinguished from quiescent or dormant meristem by focus on ongoing cell cycle activity. Critical for understanding meristem activity state, mitotic intensity, metabolic demand, seasonal patterns, resource requirements, and the functionally active meristematic state producing new cells enabling current root elongation during favorable growth periods.
IAO_0000118: Actively dividing root meristem
IAO_0000118: Aktives Wurzel-Apikalmeristem @de
IAO_0000118: Functional root apical meristem
IAO_0000118: Funktionelles Wurzelmeristem @de
IAO_0000118: Growing root meristem
IAO_0000118: Teilendes Wurzelmeristem @de
IAO_0000119: Malamy, J. E. (2005). Intrinsic and environmental response pathways that regulate root system architecture. Plant, Cell & Environment, 28(1), 67-77.
has db xref: PO:0020145

Active Root Hair
type: Class
subclass of: Root Hair
IAO_0000112: Merlot grafted on 3309 Couderc rootstock showing active root hairs on third-order lateral root sampled 15 mm from root tip, microscopic examination revealing active hairs with intact dense cytoplasm, abundant mitochondria, functional plasma membranes, turgid appearance indicating adequate hydration, isotope tracing (15N and 32P) demonstrating active hairs providing 76% of root nitrogen uptake and 82% of phosphorus uptake despite comprising only 18% of root surface area, active hairs 3-6 days old in peak functional period, membrane potential measurements indicating active H+-ATPase function
IAO_0000114: IAO_0000122
IAO_0000115: Active root hair is root hair in functional state actively absorbing water and nutrients from soil, characterized by intact living cytoplasm with functional organelles and membranes, turgid appearance reflecting adequate hydration and osmotic function, functional membrane transporters enabling active ion uptake, measurable absorption capacity demonstrated through isotope tracing or other methods, and typical age 1-7 days representing period from completion of growth through peak function before senescence, with active root hair showing dense cytoplasm particularly in tip region, abundant mitochondria providing ATP for active transport, functional plasma membrane with ion channels and H+-ATPases, close contact with soil particles maximizing absorption interface, and mucilage sheath surrounding hair potentially facilitating water and nutrient movement, and demonstrating that active root hairs despite representing only brief functional period provide majority of root absorption surface at any given time making active hair population critical for current vine water and nutrient status. Active root hair cytoplasmic characteristics includes= showing intact protoplast (active root hair containing living cytoplasm with all cellular components functional), exhibiting organelle abundance (mitochondria, ER, Golgi, ribosomes present and active supporting metabolism and transport), demonstrating cytoplasmic streaming (active cytoplasmic circulation distributing materials and maintaining hair function), revealing tip concentration (organelles particularly concentrated in growing or recently grown hair tip), and displaying membrane integrity (plasma membrane and organellar membranes intact maintaining compartmentation and function). Active root hair membrane function includes= showing active H+-ATPases (proton pumps creating electrochemical gradient driving ion uptake), exhibiting ion transporters (specific channels and carriers for K+, NO3-, H2PO4-, Ca2+, and other nutrients), de…
IAO_0000116: Active_Root_Hair emphasizes functional absorbing state and is distinguished from senescent non-functional hairs by focus on living metabolism and uptake capacity. Includes Absorbing_Active_Root_Hair and Functional_Active_Root_Hair. Critical for understanding absorption performance, membrane function, metabolic activity, turgor maintenance, environmental responsiveness, and the living functional state providing majority of root water and nutrient uptake.
IAO_0000118: Absorbing hair
IAO_0000118: Aktives Wurzelhaar @de
IAO_0000118: Functional root hair
IAO_0000118: Funktionelles Haar @de
IAO_0000118: Lebendes Absorptionshaar @de
IAO_0000118: Living root hair
IAO_0000119: Peterson, R. L., & Farquhar, M. L. (1996). Root hairs= Specialized tubular cells extending root surfaces. The Botanical Review, 62(1), 1-40.
has db xref: PO:0000256

Active Rootstock Sapwood
type: Class
subclass of: Rootstock Sapwood
IAO_0000112: Chardonnay grafted on SO4 rootstock at 14 years post-grafting showing active rootstock sapwood comprising outermost 5 annual rings (rings 10-14 from pith) with 2.4 cm radial thickness, active sapwood zone showing nearly 100% vessel patency with open unoccluded lumens, hydraulic conductivity measurements indicating active sapwood providing 72% of total trunk water transport capacity despite comprising only 52% of total sapwood area, living ray parenchyma in active sapwood showing highest starch concentrations (iodine staining revealing darkest staining in active zone), active sapwood conducting estimated 45-65 liters daily during peak transpiration supporting mature canopy, active sapwood vessels 95-125 micrometers diameter optimal for SO4, wood tissue lightest tan color in active zone indicating most recent formation
IAO_0000114: IAO_0000122
IAO_0000115: Active rootstock sapwood is rootstock sapwood in outer sapwood region typically comprising most recent 3-8 annual rings showing maximum functional capacity, characterized by highest vessel patency with minimal embolism or occlusion, most vigorous living ray parenchyma with optimal carbohydrate storage and metabolic activity, greatest hydraulic conductivity providing majority of trunk water transport, and representing prime functional zone where water conduction, reserve storage, and defensive responses operate at peak efficiency supporting current season growth and productivity. Active rootstock sapwood position and extent includes= located in outermost sapwood zone (active sapwood forming peripheral ring immediately inside vascular cambium representing most recently formed functional xylem), typically comprising recent 3-8 annual rings (most recent years of wood production remaining in peak functional condition varying with rootstock vigor and environmental conditions), showing radial thickness 1.5-3.5 cm (active sapwood zone depth depending on annual ring width and number of peak-function rings maintained), forming complete peripheral ring (active sapwood surrounding trunk circumference creating optimal conducting pathway), and transitioning to less active inner sapwood (gradual decline in function moving inward toward older sapwood approaching heartwood conversion). Active rootstock sapwood maximum vessel function includes= showing highest vessel patency (nearly all vessels in active sapwood zone open and functional with minimal embolism, tyloses, or gum occlusion), exhibiting optimal hydraulic conductivity (active sapwood providing maximum water transport efficiency per unit area with least resistance to flow), conducting majority of trunk water transport (active sapwood zone potentially providing 60-80% of total trunk hydraulic conductivity despite comprising only 40-60% of sapwood area), demonstrating efficient vessel arrangement (recently formed vessels showi…
IAO_0000116: Active_Rootstock_Sapwood emphasizes outer peak-function sapwood zone and is distinguished from Rootstock_Sapwood (all functional sapwood including declining inner portions) and Conducting_Rootstock_Sapwood (functional emphasis without peak activity specification) by focus on maximum efficiency region. Critical for understanding peak transport capacity, optimal reserve storage, most vigorous defensive responses, majority water conduction, and the prime functional zone providing critical support for current season vine productivity.
IAO_0000118: Aktives Unterlagen-Splintholz @de
IAO_0000118: Most recent rootstock sapwood
IAO_0000118: Optimal funktionelles Wurzelstockholz @de
IAO_0000118: Optimal rootstock sapwood
IAO_0000118: Peak function rootstock sapwood
IAO_0000118: Spitzen-Leitsplintholz @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer.
has db xref: PO:0005848

Active Rootstock Vascular Cambium
type: Class
subclass of: Rootstock Vascular Cambium
disjoint with: Growing Season Rootstock Vascular Cambium
IAO_0000112: Merlot grafted on 3309C rootstock sampled mid-June showing active rootstock vascular cambium with cells progressing through mitosis, microscopic examination revealing mitotic figures in cambial zone indicating active division, cambium producing xylem mother cells differentiating into earlywood vessels 100-120 micrometers diameter and phloem mother cells differentiating into sieve elements, active cambium zone 6-8 cells thick including cambial initials and recent undifferentiated derivatives, cambial cells showing dense cytoplasm and active nuclei indicating elevated metabolic activity, estimated division frequency approximately 3-4 days based on derivative cell accumulation
IAO_0000114: IAO_0000122
IAO_0000115: Active rootstock vascular cambium is rootstock vascular cambium in state of active cell division producing xylem and phloem derivatives, typically occurring during growing season April-October in Northern Hemisphere with peak activity May-July, characterized by cells actively progressing through cell cycle with DNA replication and mitosis, showing visible mitotic figures in microscopic examination, producing xylem mother cells inward that differentiate into current season's wood increment and phloem mother cells outward that differentiate into current season's inner bark increment, demonstrating elevated metabolic activity with increased respiration and protein synthesis, and responding to environmental conditions including temperature, water availability, and hormonal signals that modulate division rate determining annual growth increment width. Active rootstock vascular cambium cell division includes= showing periclinal mitosis (fusiform initials dividing parallel to trunk surface producing derivatives toward xylem or phloem), exhibiting division frequency (active cambium dividing every 2-5 days during peak season compared to weeks or no division in slow or dormant periods), producing xylem mother cells (daughter cells positioned inward differentiating into vessel elements, fibers, or parenchyma), generating phloem mother cells (daughter cells positioned outward differentiating into sieve elements, companion cells, fibers, or parenchyma), and maintaining cambium (each division retaining one daughter cell as cambial initial preserving meristematic population). Active rootstock vascular cambium seasonal timing includes= beginning activation in spring (cambium resuming division April-May as temperatures exceed threshold typically 10-15°C), reaching peak activity in early season (maximum division rate May-June producing widest earlywood vessels and most phloem), continuing through summer (sustained activity June-August producing latewood and additional phloem though a…
IAO_0000116: Active_Rootstock_Vascular_Cambium emphasizes state of active cell division and is distinguished from dormant cambium by focus on mitotic activity, derivative production, and growing season function. Critical for understanding seasonal growth, annual ring formation, xylem-phloem production rate, environmental response, and the active meristematic state producing current season's wood and bark increment.
IAO_0000118: Aktives Unterlagen-Gefäßkambium @de
IAO_0000118: Dividing rootstock vascular cambium
IAO_0000118: Functional rootstock vascular cambium
IAO_0000118: Funktionelles Gefäßkambium @de
IAO_0000118: Growing rootstock cambium
IAO_0000118: Teilendes Wurzelstock-Kambium @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0005598

Active Sapwood
type: Class
subclass of: Sapwood
IAO_0000112: Merlot active sapwood at 10 years post-planting comprises outermost 12-16 mm depth (4-5 most recent annual rings), contains vessels 160-280 μm diameter with 85-95% functional conducting capacity providing 32-48 L/day water transport (representing 70-75% of total trunk hydraulic capacity), parenchyma cells storing 38-52 g starch at 11-14% dry weight concentration (comprising 75-80% of total trunk reserves), shows high metabolic activity with rapid spring starch mobilization, and exhibits optimal wood structure without disease or decay symptoms
IAO_0000114: IAO_0000122
IAO_0000115: Active sapwood is the most recently formed sapwood comprising the outermost trunk wood rings where xylem vessels are maximally functional for water transport, parenchyma cells are fully metabolically active with high starch storage capacity, and all wood functions (conduction, storage, defense, repair) are optimal, representing the highest quality functional wood critical for vine water relations and carbohydrate reserves. Active sapwood typically comprises outermost 3-6 annual rings in mature grapevines= most recent rings showing maximum vessel functionality (vessels clean and open without occlusion), parenchyma at peak metabolic capacity (high enzyme activity, responsive to signals), maximum carbohydrate storage (starch concentration 10-15% dry weight compared to 4-8% in older sapwood), and optimal anatomical structure (minimal age-related degradation or dysfunction). Active sapwood anatomical characteristics include= xylem vessels completely free of tyloses, gums, or other occlusions (100% of vessels potentially functional for transport), vessel walls with fully functional bordered pits (maximum lateral water movement capacity), living parenchyma cells with dense cytoplasm and abundant organelles (indicating high metabolic activity), starch grains densely packed in parenchyma cells (maximum storage per unit volume), ray parenchyma with intact cellular connections (optimal radial transport), and pristine wood structure without decay, discoloration, or pathogen presence. Active sapwood hydraulic characteristics include= maximum specific hydraulic conductivity (3-10 kg m⁻¹ MPa⁻¹ s⁻¹ compared to 1-5 in older sapwood), highest proportion of functional vessels (80-95% of anatomically present vessels actively conducting), large earlywood vessels fully functional (vessels 180-300 μm diameter providing majority of conductance), minimal embolism under normal conditions (though still vulnerable to severe drought or freeze), and optimal vessel-to-vessel connectivity (pit mem…
IAO_0000116: Active_Sapwood emphasizes recently formed maximally functional wood and is distinguished from Sapwood (entire functional zone including older declining sapwood) and Conducting_Sapwood (transport function emphasis) by focus on peak functional capacity in most recent rings. Critical for understanding prime hydraulic capacity, maximum carbohydrate storage quality, trunk disease impacts on newest wood, and relationship between recent growth and current vine functional capacity.
IAO_0000118: Aktives Splintholz @de
IAO_0000118: Frisches Funktionsholz @de
IAO_0000118: Outer conducting wood
IAO_0000118: Prime sapwood
IAO_0000118: Primäres Leitholz @de
IAO_0000118: Recent functional wood
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer.
has db xref: PO:0005848

Active Sugar Accumulation
type: Class
subclass of: Sugar Accumulation
IAO_0000112: In a Mendoza Malbec vineyard, active sugar accumulation was tracked over 32 days from mid-February through mid-March Year N+1 (BBCH 84-86) when berry Brix increased from 15.8° to 25.2° (9.4° gain, average 2.9% per week), showing consistent daily rates 0.26-0.34% Brix per day (CV 12%), hexose import estimated 72-105 μmol g⁻¹ h⁻¹ based on Brix trajectory, berry fresh weight 1.42 g → 1.95 g (37% expansion), under stable Argentine high-altitude conditions (daily high 26-29°C, moderate deficit stem ψ -1.15 MPa concentrating sugars while maintaining import).
IAO_0000114: IAO_0000122
IAO_0000115: Active_Sugar_Accumulation represents the sustained period of consistent hexose import and storage following initial accumulation establishment when transport machinery operates at elevated capacity producing steady sweetness increase creating the prolonged sweetening phase that accounts for majority of total sugar gain and establishes foundation for achieving commercial harvest maturity. This active accumulation occurs during mid-veraison through mid-ripening (BBCH 84-86), typically days 12-40 post-veraison onset spanning 25-35 days depending on cultivar and conditions, and is characterized by berry Brix increasing steadily from 13-19° at active onset to 21-27° at conclusion representing 7-13° gain during active period accounting for 50-70% of total ripening accumulation, daily Brix increase 0.18-0.35% per day (1.3-2.5% per week initially accelerating to 2.5-4.0% per week mid-active then moderating toward conclusion) showing relatively consistent rates compared to initial acceleration and final deceleration phases, hexose import rates sustained 45-120 μmol combined glucose and fructose g⁻¹ h⁻¹ representing mature transport capacity, and cumulative sugar gain 90-150 g/L over active period representing major contribution to final berry sweetness. Physiological characteristics during active accumulation include transporter gene expression maintained at elevated steady-state 80-120 fold above green berry (VvHT1, VvHT2, VvHT3, VvHT5, VvHT6 collectively) with balance between synthesis and degradation sustaining high protein levels, enzyme activities stable with cell wall invertase 60-120 units/g fresh weight continuously cleaving phloem sucrose, membrane transport capacity 70-140 μmol hexose g⁻¹ h⁻¹ plasma membrane uptake and 55-110 μmol g⁻¹ h⁻¹ tonoplast sequestration operating efficiently, hormonal regulation with ABA sustained 1400-2600 ng/g maintaining ripening program activation throughout active period, and metabolic integration where hexose import coordinated with …
IAO_0000116: Active_Sugar_Accumulation is distinguished from Sugar_Accumulation_Onset by representing sustained phase (25-35 days, 7-13° Brix gain) rather than initial establishment (6-10 days, 5-8° Brix), from Peak_Sugar_Accumulation by showing steady rather than maximum rates (2.5-4.0% per week vs 3.5-5.0%), and from late accumulation by exhibiting consistent rates rather than deceleration. Duration days 12-40 post-veraison BBCH 84-86. Accounts for 50-70% total ripening sugar gain. Steady-state metabolism. Active_Sugar_Accumulation represents sustained sweetening phase achieving majority of commercial sugar levels.
IAO_0000118: anhaltender Hexose-Import @de
IAO_0000118: consistent accumulation period
IAO_0000118: konsistente Akkumulations-Periode @de
IAO_0000118: prolonged sugar storage
IAO_0000118: steady sweetening phase
IAO_0000118: stetige Süßungs-Phase @de
IAO_0000118: sustained hexose import
IAO_0000118: verlängerte Zucker-Speicherung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 223-227 sustained accumulation Coombe BG, McCarthy MG (2000) Dynamics and environmental control of grape berry growth Australian J Grape Wine Res 6:73-83 accumulation dynamics Ollat N, Gaudillère JP (1998) The effect of limiting leaf area during stage I of berry growth on development and composition of berries of Vitis vinifera L. cv. Cabernet Sauvignon Amer J Enol Vitic 49:251-258 sustained accumulation and source-sink.
has db xref: no direct PO equivalent

Active Sugar Loading
type: Class
subclass of: Sugar Accumulation Onset
IAO_0000112: In a Napa Valley Cabernet Sauvignon vineyard, active sugar loading was documented over 18 days in late August to mid-September Year N+1 (BBCH 84-85) when Brix increased from 19.2° to 25.8° (average 3.8% per week), cell wall invertase activity averaged 102 units/g FW, hexose uptake rates 125 μmol g⁻¹ h⁻¹, vacuolar concentration rose from 1050 to 1680 mM, berry fresh weight expanded 12% to final 1.95 g, under warm dry conditions (daily high 28-32°C, moderate deficit stem ψ -1.2 MPa concentrating sugars while maintaining metabolism).
IAO_0000114: IAO_0000122
IAO_0000115: Active_Sugar_Loading represents the high-flux state when all components of the sugar import pathway operate at maximum efficiency creating sustained rapid hexose accumulation that elevates berry sweetness from moderate veraison levels to harvest-ready concentrations defining wine alcohol potential and style. This active loading phase occurs during mid-to-late veraison through early ripening (BBCH 84-85), typically 8-14 days post-accumulation onset, and is characterized by coordinated maximum operation: cell wall invertase activity 70-130 units/g FW producing glucose and fructose at 90-180 μmol hexose g⁻¹ h⁻¹ from phloem-delivered sucrose, plasma membrane hexose transporters operating near Vmax with combined glucose and fructose uptake 80-150 μmol g⁻¹ h⁻¹, tonoplast transport efficiently sequestering cytoplasmic hexoses into vacuoles at 60-110 μmol g⁻¹ h⁻¹, and net berry sugar accumulation sustained at 3.0-4.5% Brix per week increasing total sugars from 160-220 g/L to 220-280 g/L (22-28° Brix) during 2-4 week active loading period. Molecular coordination during active loading shows: hexose transporter genes maintained at maximum steady-state expression (VvHT1/2/3/5/6 collectively 400-600 fold above green berry baseline when summed), invertase genes sustained at high levels (VvcwINV 80-120 fold, VvGIN 50-90 fold) ensuring continued sucrose cleavage, regulatory transcription factors (sugar-responsive VvMYB, VvbZIP, VvNAC families) at plateau expression coordinating pathway genes, and feedback mechanisms preventing overshooting with very high hexose levels (>1500-2000 mM vacuolar) beginning to reduce transporter expression in some cells approaching saturation providing homeostatic control. Cellular physiology during active loading demonstrates: mesocarp cell vacuoles occupying maximum volume fraction 94-97% of cell creating huge storage capacity (individual vacuoles 1.2-3.0 nL), vacuolar hexose concentrations rising 120-200 mM per week from 800-1100 mM toward final 1400…
IAO_0000116: Active_Sugar_Loading is distinguished from Initial_Sugar_Increase by representing maximum sustained (3.0-4.5% Brix/week) rather than moderate (1.5-2.5%/week) rates, from Rapid_Sugar_Accumulation_Start by showing sustained maximum rather than onset, and from sugar plateau by exhibiting continued loading rather than declining rates. Duration 2-4 weeks BBCH 84-85. All pathway components operating near maximum. Temperature optimal 26-30°C critical. Active_Sugar_Loading represents culminating phase achieving harvest-ready sweetness defining wine alcohol potential and style.
IAO_0000118: Spitzen-Hexose-Beladung @de
IAO_0000118: anhaltende rapide Akkumulation @de
IAO_0000118: high-efficiency sweetening
IAO_0000118: hoch-effiziente Süßung @de
IAO_0000118: maximaler Zucker-Import-Fluss @de
IAO_0000118: maximum sugar import flux
IAO_0000118: peak hexose loading
IAO_0000118: sustained rapid accumulation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 223-228 active sugar accumulation and maturity Palliotti A, Tombesi S, Silvestroni O, Lanari V, Gatti M, Poni S (2014) Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening Sci Hort 178:43-54 environmental effects on accumulation Conde C, Silva P, Fontes N, Dias ACP, Tavares RM, Sousa MJ, Agasse A, Delrot S, Gerós H (2007) Biochemical changes throughout grape berry development and fruit and wine quality Food Res Intl 40:1-13 comprehensive ripening biochemistry.
has db xref: no direct PO equivalent

Active Vascular Cambium
type: Class
subclass of: Vascular Cambium
disjoint with: Growing Season Vascular Cambium
IAO_0000112: Merlot active vascular cambium in late May (peak activity) shows 5-6 cell layer zone with cambial initials exhibiting dense cytoplasm, large nuclei 8-12 μm diameter occupying 25-30% cell volume, visible mitotic figures in 3-8% of cells, periclinal divisions producing xylem mother cells (differentiating into 180-240 μm earlywood vessels) inward and phloem mother cells outward at 7':1 ratio, cells incorporating tritiated thymidine indicating active DNA synthesis, high respiration rate 2.5-4.0 μmol O₂/g fresh weight/hour, producing 0.8-1.2 mm radial xylem increment per month during peak period
IAO_0000114: IAO_0000122
IAO_0000115: Active vascular cambium is vascular cambium during periods of cell division and secondary tissue production, characterized by metabolically active initials undergoing periclinal and anticlinal divisions, producing xylem and phloem derivatives, and exhibiting high rates of DNA synthesis, protein production, and cell wall formation, representing the growth-phase state of cambial meristem. Active vascular cambium timing includes= spring reactivation period (late March-April, 0-2 weeks before to 2-4 weeks after budbreak), peak activity period (May-July during rapid shoot growth and early fruit development), sustained activity (continuing through August during fruit ripening), gradual decline (September as shoot growth ceases), and cessation (late September-October transitioning to dormant state), with total active period typically 24-28 weeks (approximately 6-7 months) in temperate climates. Active vascular cambium cellular characteristics include= cambial initials with dense cytoplasm (high organelle density including abundant mitochondria, ribosomes, and endoplasmic reticulum), large prominent nuclei (occupying 20-35% of cell volume reflecting active transcription), thin primary cell walls (allowing cell division and expansion), high turgor pressure (maintaining cell rigidity and driving expansion), active cell cycle progression (initials cycling through G1-S-G2-M phases with division intervals 3-10 days depending on growth conditions), and visible mitotic figures (dividing cells showing chromosomes in metaphase, anaphase, or telophase observable in active cambium sections). Active vascular cambium metabolic characteristics include= high respiration rates (consuming oxygen and producing ATP to fuel division and biosynthesis), active DNA replication (S-phase cells synthesizing DNA preparing for mitosis), high protein synthesis rates (ribosomes producing enzymes, structural proteins, and cell wall components), active cell wall synthesis (producing cellulose, hemicellulo…
IAO_0000116: Active_Vascular_Cambium emphasizes growth-phase state and is distinguished from Vascular_Cambium (cambium in all states) and Growing_Season_Vascular_Cambium (seasonal timing emphasis) by focus on cellular and metabolic activity characteristics. Critical for understanding cell division dynamics, seasonal growth patterns, hormonal regulation of cambial activity, wood production rates, and environmental effects on secondary growth.
IAO_0000118: Aktives vaskuläres Kambium @de
IAO_0000118: Dividing cambium
IAO_0000118: Growing cambium
IAO_0000118: Proliferative cambium
IAO_0000118: Teilendes Kambium @de
IAO_0000118: Wachsendes Kambium @de
IAO_0000119: Larson, P. R. (1994). The Vascular Cambium= Development and Structure. Springer. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0005598

Actively Climbing Functional Tendril
type: Class
subclass of: Climbing Functional Tendril
disjoint with: Searching Climbing Functional Tendril
IAO_0000112: An actively climbing functional tendril at node 8 on a shoot of Vitis vinifera cv. Cabernet Franc in the Loire Valley, France, having made initial contact with a horizontal trellis wire four days previously, currently exhibiting progressive coil development from initial three contact coils to current six contact coils observed over 48-hour monitoring period, showing active shoot displacement with 6 cm movement toward the wire measured between days 3 and 5 post-contact, developing nine free coils in the tendril shaft with visible tightening and increasing coil density, undergoing color transition from green at the shoot-proximal end through tan in mid-regions to light brown in contact coil areas indicating progressive lignification wave, generating estimated 150 grams contractile force based on shoot displacement against gravity, measured at BBCH stage 71 (fruit set) in mid-June during optimal environmental conditions for coiling with temperatures of 22-26°C and adequate soil moisture.
IAO_0000114: IAO_0000122
IAO_0000115: A climbing functional tendril that has recently achieved successful attachment (typically within 3-7 days) and is currently generating active contractile forces pulling the shoot toward the support structure in Vitis vinifera, characterized by ongoing coiling progression with visible changes in coil tightness and number over 24-48 hour observation periods, measurable shoot displacement toward the attachment point as free coils contract and shorten the tendril shaft, active lignification processes indicated by progressive color change from green to tan to brown in coiling regions, and maintenance of tension generation creating spring-like mechanical properties that absorb shock loading and facilitate continued vertical shoot growth. Actively climbing functional tendrils represent the most dynamic phase of tendril function, executing the biomechanical processes that convert exploratory growth into permanent mechanical attachment and enable the characteristic climbing behavior of Vitis species. During this active phase, tendril tissues undergo rapid structural transformations including differential cell expansion on opposite sides of the tendril axis driving coil formation, deposition of gelatinous fibers that generate contractile forces, and progressive lignin and cellulose deposition that fixes coil geometry and increases tissue rigidity. The active climbing period typically spans 3-14 days post-contact depending on environmental conditions, after which tendrils transition to established support status with stable attachment geometry and complete structural reinforcement.
IAO_0000116: Actively climbing functional tendrils are distinguished from searching climbing tendrils (pre-attachment) and established attached tendrils (post-active phase) by the recent successful attachment combined with ongoing structural and mechanical changes. This active phase is diagnostically important for understanding tendril development success and environmental effects on attachment, as disturbances during this period can interrupt coiling completion and result in weak attachments. The duration of active climbing varies with temperature (shorter in warm conditions), water availability (limited by drought stress), and cultivar genetics (some varieties show faster lignification). Actively climbing tendrils provide both current support and progressive shoot elevation, representing the functional heart of the climbing process that enables Vitis to achieve its lianescent growth strategy.
IAO_0000118: active attachment tendril
IAO_0000118: aktiv kletternde Ranke @de
IAO_0000118: contracting tendril
IAO_0000118: fresh climbing tendril
IAO_0000118: frische Befestigungsranke @de
IAO_0000118: kontrahierende Ranke @de
IAO_0000118: recently attached tendril
IAO_0000119: Based on Bowling & Vaughn (2009) "Gelatinous fibers are widespread in coiling tendrils and twining vines" American Journal of Botany 96=719-727 Silk & Hubbard (1991) "Axial forces and normal stresses in coiling tendrils" Biomechanics and Modeling in Mechanobiology 24=599-606 Goriely & Tabor (2013) "Spontaneous helix hand reversal and tendril perversion in climbing plants" Physical Review Letters 80=1564-1567 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 259-282.
has db xref: PO:0025356

Actively Growing Tip Leaf
type: Class
subclass of: Growing Tip Leaf
disjoint with: Meristematic Region Leaf
IAO_0000112: An actively growing tip leaf at node 13 on a highly vigorous shoot of Vitis vinifera cv. Merlot in Pomerol, France, positioned 5 cm behind the shoot apex in the zone of maximum expansion, exhibiting area increase from 18 cm² to 52 cm² over 5 days representing daily growth rate of 6.8 cm² per day (10.2% daily compound growth), dimensions increasing from 5.5 cm × 4.8 cm to 9.2 cm × 8.5 cm with visible daily progression, cells in palisade regions enlarging from average 20 μm to 28 μm diameter over the measurement period representing 1.6 μm per day, tissue water content of 91% fresh weight indicating maximum turgor supporting rapid expansion, very soft texture easily deformed by gentle handling, rapidly deepening coloration with chlorophyll increasing from 220 μg cm⁻² to 340 μg cm⁻² over the 5-day period, consuming approximately 25 mg carbohydrate per day and 4.2 mg nitrogen per day supported by strong translocation from mature leaves, photosynthetic rate increasing from 3.2 to 5.8 μmol CO₂ m⁻² s⁻¹ approaching 48% mature capacity, occurring under optimal conditions including daily maximum temperatures 25-27°C, soil moisture at 78% field capacity, adequate nitrogen from fertilization, measured at shoot BBCH stage 71 (fruit set) in mid-June during peak vegetative growth, representing maximum expansion rate typical of vigorous shoots under optimal conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A growing tip leaf exhibiting maximum growth rates during peak developmental progression in Vitis vinifera, characterized by position in the zone of most rapid expansion within 4-8 cm of the shoot apex, very high daily area increase rates typically 4-8 cm² per day representing 8-12% daily compound growth, rapid visible growth progression evident without measurement instruments, active cell expansion throughout lamina with cells enlarging at 2-4 μm per day in linear dimensions, high tissue water content of 88-92% fresh weight reflecting intense water uptake driving turgor-based expansion, very soft pliable texture from actively loosening cell walls with high pectin content allowing maximum extensibility, rapidly deepening green coloration as chlorophyll synthesis accelerates, substantial daily resource consumption including 18-30 mg carbohydrate per day for cell wall synthesis and metabolic processes and 3-5 mg nitrogen per day for protein synthesis, rapidly increasing photosynthetic capacity approaching 40-60% of mature rates by end of active growth phase, and occurrence under optimal environmental conditions including favorable temperatures of 23-28°C, abundant water availability, adequate nutrients, and moderate light exposure. Actively growing tip leaves represent peak expression of leaf developmental rates within the growing tip zone, consuming maximum resources while progressing most rapidly toward functional maturity, requiring continuous favorable conditions to sustain high growth rates, and showing greatest sensitivity to environmental perturbations that can rapidly slow or arrest development.
IAO_0000116: Actively growing tip leaves represent the peak growth rate subset of growing tip leaves, distinguished by very high daily area increase, rapid visible progression, and maximum resource consumption. Achievement of active rapid growth requires optimal combinations of environmental and physiological conditions, with any limiting factor rapidly reducing growth rates. Temperature strongly affects growth rate with Q₁₀ approximately 2.5 within physiological range, water availability is critical for turgor-driven expansion, nitrogen supports protein synthesis for membranes and enzymes, and moderate light provides photosynthetic energy without photoinhibition. The active growth phase typically lasts 5-10 days under optimal conditions representing the period of most rapid size increase, followed by declining growth rates as leaves transition toward final expansion completion. Stress during active growth immediately reduces expansion rates, with water deficit having fastest impact through turgor loss, nutrient limitation affecting sustained growth, and temperature extremes disrupting metabolic processes. Actively growing tip leaves show maximum growth sensitivity to cultural practices including irrigation timing, fertilization schedules, and environmental management, with optimal conditions during this phase maximizing final leaf size and quality.
IAO_0000118: Höchstentwicklung Weinblatt @de
IAO_0000118: aktiv-wachsendes Spitzenblatt @de
IAO_0000118: maximum growth rate apical leaf
IAO_0000118: peak development leaf
IAO_0000118: rapid expansion tip leaf
IAO_0000118: schnellste Expansion apikales Blatt @de
IAO_0000119: Based on Poni et al. (2009) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 60=397-407 Tsukaya (2013) "Leaf development" The Arabidopsis Book 11=e0163 Schultz (2003) "Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought" Plant, Cell & Environment 26=1393-1405 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 155-184.
has db xref: PO:0025034

Acylated Anthocyanin Disposition
type: Class
subclass of: Anthocyanin Accumulation Disposition
IAO_0000112: Acylated anthocyanins comprise 10-65% of total anthocyanins across V. vinifera cultivars, with high-acylation types such as Syrah (50-65% acylated), Mourvèdre (45-60%), and Grenache (40-55%) contrasting with low-acylation cultivars such as Pinot Noir (5-15%) and Sangiovese (10-20%). The anthocyanin acyltransferase (VvAT) catalyzes transfer of acyl groups from hydroxycinnamoyl-CoA donors to the 6-O-position of the glucose. p-Coumaroyl derivatives predominate in most cultivars, with caffeic and acetic acid conjugates as minor forms. Acylation shifts λmax by 5-15 nm, increases molar extinction coefficient by 10-20%, and enhances color stability through intramolecular copigmentation (the acyl group stacking with the chromophore). Acylated anthocyanins show 30-50% slower degradation rates than non-acylated forms under equivalent storage conditions.
IAO_0000114: IAO_0000122
IAO_0000115: An anthocyanin accumulation disposition that is the inherited capacity of a Vitis vinifera plant to modify anthocyanin-3-O-glucosides through acylation with hydroxycinnamic acids (p-coumaric, caffeic, acetic) at the 6-position of the glucose moiety, with genotype-specific acylation proportions affecting anthocyanin stability, color expression, and copigmentation behavior.
IAO_0000116: Acylated anthocyanin proportion significantly affects wine color stability and intensity, with high-acylation cultivars retaining color better during aging. The trait shows high heritability (h² = 0.75-0.85) and relatively low environmental modulation compared to total anthocyanin concentration. Acylation pattern is used as a chemotaxonomic marker for cultivar identification and hybrid detection, as American Vitis species and their hybrids typically show different acylation patterns than pure V. vinifera. The intramolecular copigmentation provided by acylation partially substitutes for intermolecular copigmentation with other phenolics.
IAO_0000118: Acylglucosid-Disposition @de
IAO_0000118: Acylierte Anthocyane @de
IAO_0000118: Anthocyan-Acylierung @de
IAO_0000118: acyl-glucoside proportion
IAO_0000118: anthocyanin acylation trait
IAO_0000118: hydroxycinnamic acid conjugation
IAO_0000119: Rinaldo AR et al. (2015) A grapevine anthocyanin acyltransferase, transcriptionally regulated by VvMYBA, can produce most acylated anthocyanins present in grape skins. Plant Physiology 169:1897-1916 García-Beneytez E et al. (2003) Analysis of grape and wine anthocyanins by HPLC-MS. Journal of Agricultural and Food Chemistry 51:5622-5629
has db xref: no direct PO equivalent

Adequate Chilling Achievement
type: Class
subclass of: Chilling Requirement Satisfaction
IAO_0000112: In Pinot Noir vines of the Willamette Valley, Oregon, adequate chilling achievement occurs by late January when accumulated chilling hours of 1100-1200 exceed the cultivar requirement of approximately 1000 hours, ensuring complete dormancy release confirmed by forcing tests showing uniform budbreak within 10 days, and predicting the synchronous field budbreak within a 7-day window typically observed in this cultivar when spring temperatures become favorable.
IAO_0000114: IAO_0000122
IAO_0000115: Adequate chilling achievement in Vitis vinifera represents the accumulation of sufficient cold exposure to enable complete and uniform dormancy release, satisfying the full chilling requirement without deficit that would compromise subsequent budbreak quality and vineyard performance. This condition is distinguished from partial or marginal chilling that may permit some degree of budbreak but results in the delayed, prolonged, and uneven growth characteristic of inadequate dormancy release. The quantitative definition of adequate chilling depends on cultivar-specific requirements, with adequacy achieved when accumulated chilling hours or units equal or exceed the genetic threshold, typically verified through forcing tests that demonstrate rapid and complete budbreak response indicating full restoration of growth competence. The physiological markers of adequate chilling achievement include ABA concentrations reduced to baseline levels compatible with growth, DAM gene expression declined to minimal levels, chromatin modifications removed from growth gene promoters restoring transcriptional competence, and metabolic systems prepared for the rapid activation required during budbreak. The practical importance of adequate chilling achievement for viticulture relates to the quality of spring growth, with adequate chilling producing the synchronous, vigorous budbreak desired for uniform crop development, while inadequate chilling causes the management challenges of extended budbreak period, variable shoot development, and potential yield reduction from poorly developed shoots. The margin of adequacy affects vineyard performance, with chilling substantially exceeding requirements potentially advancing budbreak timing and increasing frost risk in some environments, while chilling barely meeting requirements may result in acceptable but suboptimal budbreak uniformity. Climate variability creates year-to-year variation in chilling adequacy, with warm winters potentially failin…
IAO_0000116: Adequate_Chilling_Achievement represents the quantitative sufficiency aspect of Chilling_Requirement_Satisfaction. Distinguished from partial or marginal chilling that permits only incomplete dormancy release. Defined by chilling accumulation meeting or exceeding cultivar-specific requirement. Verified through forcing test response and physiological markers. Critical for budbreak uniformity and vigor. Margin above requirement affects budbreak timing. Subject to year-to-year variation with climate.
IAO_0000118: adequate cold accumulation
IAO_0000118: adäquate Chilling-Akkumulation @de
IAO_0000118: ausreichende Kälte-Erreichung @de
IAO_0000118: complete chilling fulfillment
IAO_0000118: full chill achievement
IAO_0000118: hinreichende Kälteakkumulation @de
IAO_0000118: sufficient chilling accumulation
IAO_0000118: vollständige Kältebedürfnis-Erfüllung @de
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Campoy JA et al (2011) High temperatures and time to budbreak in low chill apricot. Environmental and Experimental Botany 73: 134-142
has db xref: no direct PO equivalent

Advanced Bud Swelling
type: Class
subclass of: Bud Swelling
IAO_0000112: Merlot in Bordeaux exhibits advanced bud swelling at BBCH 03 in early April after 950-1050 chilling hours and 200-250 growing degree days base 10°C, with buds showing 20-25% volume increase and 0.8-1.2 mm scale separation over 4-5 days under conditions of 13-16°C mean temperature and 65-70% relative humidity, representing typical oceanic climate pattern for this mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Advanced bud swelling represents the intermediate expansion phase where volumetric increase becomes prominent and bud scales begin separating at margins while green tissue remains concealed, corresponding to BBCH 03 in the developmental sequence. This stage occurs after early swelling has established basic metabolic activity and vascular connection, characterized by buds enlarging 15-25% beyond winter dimensions over 3-6 days as cell expansion accelerates and water content increases substantially. The bud profile transitions from slightly enlarged to markedly swollen with noticeably rounded form, creating obvious visual change from dormant appearance. Scale separation begins at margins where adjacent scales no longer overlap completely, creating visible gaps of 0.5-1.0 mm though brown scale surfaces still dominate visual appearance and no green tissue is exposed. This margin separation results from continued turgor-driven expansion of internal meristematic and primordial tissues pushing outward against mechanical resistance of protective scales. The underlying shoot primordium and first leaf primordia expand rapidly through both cell division and cell enlargement, with cell cycle activation producing new cells while existing cells extend through water uptake and wall loosening. Metabolic activity intensifies markedly with respiration rates 8-12 fold above winter dormancy levels, consuming stored carbohydrates at measurable rates that can be detected through starch depletion in supporting cane tissues. Hormonal regulation shows elevated cytokinin and gibberellin concentrations promoting cell division and expansion respectively, with auxin production initiating in developing shoot apex to coordinate growth polarity. Vascular reconnection approaches completion with differentiated xylem vessels establishing functional water transport pathway from cane to expanding bud tissues, critical for maintaining turgor as expansion accelerates. Water content in bud tissues reaches…
IAO_0000116: Advanced_Bud_Swelling is the second of three Bud_Swelling subphases, distinguished by prominent expansion and visible scale margin separation but no exposed green tissue. Transitions to Late_Bud_Swelling when green tissue becomes faintly visible through scale gaps. Represents optimal developmental reference point for vineyard operation timing due to clear visual distinction.
IAO_0000118: deutliche Knospenquellung @de
IAO_0000118: fortgeschrittene Knospenschwellung @de
IAO_0000118: mid-stage swelling
IAO_0000118: mittlere Schwellphase @de
IAO_0000118: obvious bud expansion
IAO_0000118: pronounced bud swelling
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 165-172 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 70-78 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Adventitious Root
type: Class
subclass of: Root System
IAO_0000112: Chardonnay cutting showing adventitious roots, hardwood cutting 30 cm length treated with 3000 ppm IBA auxin hormone, microscopic examination revealing adventitious root primordia forming from cambial region 12 days after treatment, primordia emerging through cortex and bark 18 days after treatment, emerged adventitious roots 2.4 cm length at 28 days showing root cap, apical meristem, developing vascular connection to cutting vascular system, cutting producing 8 adventitious roots enabling successful establishment, adventitious rooting representing foundation of Chardonnay vegetative propagation
IAO_0000114: IAO_0000122
IAO_0000115: Adventitious root is root arising from non-root tissue including stems, leaves, or callus rather than from seed radicle or existing root branches, characterized by origin from dedifferentiated or pluripotent cells that undergo developmental reprogramming to form root meristem and primordium, showing initial development within parent tissue before emergence creating root that may or may not develop secondary growth and branching depending on age and function, and serving critical roles in vegetative propagation enabling clonal reproduction through cuttings, wound response allowing root formation after damage, and architectural plasticity providing additional anchorage and absorption particularly in layering or flooding situations, with adventitious roots in grapevine viticulture representing foundation of vegetative propagation system where cuttings produce adventitious roots creating genetically identical vines, demonstrating typical characteristics including formation from cambium or pericycle-like cells in stems, hormone dependence particularly auxin promoting initiation, emergence through cortex and bark creating wound in parent tissue, and potential for complete root system development including lateral branching if cutting successfully establishes, and showing that adventitious root capacity distinguishes species capable of vegetative propagation from those requiring seed reproduction making adventitious rooting fundamental to modern viticulture. Adventitious root origin and initiation includes= showing non-root origin (adventitious roots forming from stems, nodes, callus, or occasionally leaves rather than from radicle or existing roots), exhibiting dedifferentiation (cells at initiation site losing original identity and reprogramming to root meristem fate), demonstrating primordium formation (organized root primordium developing within parent tissue before emergence), revealing endogenous origin (adventitious roots typically forming from internal tissues such…
IAO_0000116: Adventitious_Root emphasizes non-root tissue origin and vegetative propagation function and is distinguished from primary and secondary roots by focus on stem or callus origin. Includes Shoot_Derived_Adventitious_Root, Callus_Derived_Adventitious_Root, and Cutting_Adventitious_Root. Critical for understanding vegetative propagation, dedifferentiation, hormonal induction, clonal reproduction, and the roots arising from non-root tissues enabling vegetative propagation fundamental to viticulture.
IAO_0000118: Adventivwurzel @de
IAO_0000118: Cutting root
IAO_0000118: Non-seed root
IAO_0000118: Sprossbürtige Wurzel @de
IAO_0000118: Stecklingswurzel @de
IAO_0000118: Stem root
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Bellini, C., et al. (2014). Adventitious roots and lateral roots= Similarities and differences. Annual Review of Plant Biology, 65, 639-666.
has db xref: PO:0000003

Adventitious Root Formation Disposition
type: Class
subclass of: Waterlogging Tolerance Disposition
IAO_0000112: Detailed characterization of Adventitious_Root_Formation_Disposition at Cornell University tracked adventitious root development across 12 rootstocks during 21 days of waterlogging in transparent root observation chambers. Daily counts of emerging adventitious roots, root elongation rates, and anatomical analysis of developed roots were conducted. Ethylene production and auxin (IAA) concentration in stem bases were measured to assess hormonal triggers. Adventitious_Root_Formation_Disposition showed striking genotypic variation. 'Riparia Gloire' exhibited rapid, prolific adventitious rooting with first visible root emergence at day 3, peak initiation rate of 2.8 roots per day (days 5-8), total of 18.5 adventitious roots by day 21, and root elongation rate of 3.2 cm/day. Ethylene production in 'Riparia Gloire' stem bases increased 8-fold within 24 hours of waterlogging, with IAA accumulation in the rooting zone reaching 285 ng/g FW (3.5× control). '3309C' (V. riparia × V. rupestris) showed similarly strong response (15.2 roots, 2.6 cm/day elongation). '110 Richter' displayed moderate Adventitious_Root_Formation_Disposition (8.5 roots, first emergence day 6, 1.8 cm/day elongation) with weaker hormonal response (5-fold ethylene, 2× IAA). '140 Ruggeri' exhibited poor adventitious rooting (3.2 roots, emergence delayed to day 10, 0.9 cm/day) associated with only 3-fold ethylene increase and minimal IAA redistribution. Functional assessment revealed that adventitious roots of 'Riparia Gloire' supplied 72% of total vine water uptake by day 21, compensating for original root dysfunction, while '140 Ruggeri' adventitious roots contributed only 18%. These findings demonstrate that Adventitious_Root_Formation_Disposition involves both hormonal responsiveness and developmental capacity for rapid root initiation.
IAO_0000114: IAO_0000122
IAO_0000115: An Adventitious_Root_Formation_Disposition is a Waterlogging_Tolerance_Disposition that inheres in a Vitis plant and is realized through the capacity to rapidly initiate and develop new roots from stem tissues above the waterlogged zone, providing functional root surface in aerated soil or water layers when original roots are compromised by hypoxia. This disposition represents a key escape mechanism from waterlogging stress, enabling plants to establish a new functional root system in oxygen-rich zones while original roots may be dying or dysfunctional in anaerobic soil. Adventitious roots form from pre-existing root primordia in stem tissues or from de novo initiation at the cambium, with the process triggered by the hormonal changes associated with root hypoxia—particularly the accumulation of ethylene (trapped in waterlogged tissues due to slow diffusion in water) and changes in auxin transport and distribution. Adventitious roots that develop into aerated water or saturated surface soil layers are physiologically functional, capable of water and nutrient uptake, and often show enhanced aerenchyma formation facilitating oxygen transport to submerged portions. Adventitious_Root_Formation_Disposition varies among genotypes in the speed of initiation (days from waterlogging onset to visible root emergence), the number and vigor of adventitious roots produced, and the functional capacity of these roots to replace original root function. Genotypes with strong adventitious rooting can maintain vine function through extended waterlogging that would kill genotypes lacking this capacity.
IAO_0000116: Adventitious_Root_Formation_Disposition is_a Waterlogging_Tolerance_Disposition. Adventitious rooting is triggered by ethylene accumulation (trapped in waterlogged tissues) and auxin redistribution. Root primordia may be pre-formed or initiated de novo. Speed of initiation (days to emergence) and total root number both contribute to flooding survival. Adventitious roots often show enhanced aerenchyma compared to original roots. V. riparia shows particularly strong adventitious rooting, consistent with riparian habitat adaptation.
IAO_0000118: Adventivwurzel-Bildungs-Disposition @de
IAO_0000118: Sprossachsen-Wurzelbildung @de
IAO_0000118: flood-induced rooting
IAO_0000118: hypoxia-induced adventitious roots
IAO_0000118: stem root formation
IAO_0000118: Überflutungs-induzierte-Bewurzelung @de
IAO_0000119: Steffens B, Rasmussen A (2016) The physiology of adventitious roots, Plant Physiology 170:603-617 Visser EJW et al. (1996) Ethylene accumulation in waterlogged Rumex plants promotes formation of adventitious roots, Journal of Experimental Botany 47:403-410 Vidoz ML et al. (2010) Hormonal interplay during adventitious root formation in flooded tomato plants, Plant Journal 63:551-562
has db xref: PO:0000042

Aerenchyma Formation Disposition
type: Class
subclass of: Waterlogging Tolerance Disposition
IAO_0000112: Anatomical investigation of Aerenchyma_Formation_Disposition at INRAE Bordeaux employed microscopic analysis of root cross-sections across 10 rootstocks at 0, 7, 14, and 21 days of waterlogging. Aerenchyma was quantified as percentage of cortex cross-sectional area occupied by air spaces, with parallel measurement of root oxygen concentration using microelectrodes and ethylene evolution (trigger signal). Aerenchyma_Formation_Disposition varied substantially among rootstocks. 'Riparia Gloire' showed rapid, extensive aerenchyma formation, increasing from 5% (constitutive) at day 0 to 25% at day 7 and 48% at day 21, with lysigenous origin confirmed by TUNEL staining for programmed cell death. Root internal oxygen concentration 15 cm from the waterline was maintained at 8.2% (versus atmospheric 21%) in 'Riparia Gloire' versus anoxic (< 0.5%) in low-aerenchyma genotypes. '3309C' displayed similar Aerenchyma_Formation_Disposition (45% by day 21, internal O₂ 7.5%). 'SO4' showed intermediate aerenchyma (32% maximum, internal O₂ 4.8%). '140 Ruggeri' exhibited poor Aerenchyma_Formation_Disposition with only 12% aerenchyma by day 21 and internal O₂ collapsing to 1.2%. Ethylene sensitivity differed among genotypes, with 'Riparia Gloire' root cortex showing aerenchyma initiation at ethylene concentration of 0.5 μL/L while '140 Ruggeri' required 2.5 μL/L for equivalent response. Interestingly, adventitious roots showed 1.5× higher aerenchyma percentage than original roots across all genotypes, suggesting adventitious roots are pre-adapted for oxygen-limited environments. Correlation between aerenchyma percentage at day 14 and waterlogging survival was strong (r = 0.89), confirming the functional importance of Aerenchyma_Formation_Disposition.
IAO_0000114: IAO_0000122
IAO_0000115: An Aerenchyma_Formation_Disposition is a Waterlogging_Tolerance_Disposition that inheres in Vitis root and stem tissues and is realized through the formation of aerenchyma—interconnected air-filled spaces within the cortex that create a low-resistance pathway for oxygen diffusion from aerial plant parts to submerged roots, alleviating hypoxia in waterlogged tissues. This disposition represents the primary anatomical adaptation enabling internal oxygen transport when external oxygen supply through soil is blocked by water. Aerenchyma forms either constitutively (present in well-drained conditions, typical of wetland-adapted species) or inducibly (developing in response to waterlogging, typical of facultatively tolerant species including most Vitis). In grapevine, aerenchyma is predominantly inducible, forming through lysigenous development (programmed cell death creating air spaces) or schizogenous development (cell separation without death) in root cortical tissues. The extent of aerenchyma formation determines the oxygen transport capacity, with effective aerenchyma potentially occupying 20-50% of root cross-sectional area and enabling oxygen diffusion over distances of 20-30 cm in submerged roots. Aerenchyma_Formation_Disposition varies among genotypes in the speed of induction following waterlogging onset, the maximum aerenchyma volume achieved, the extent of interconnection between air spaces (critical for effective transport), and whether aerenchyma forms in adventitious roots as well as original roots.
IAO_0000116: Aerenchyma_Formation_Disposition is_a Waterlogging_Tolerance_Disposition. Aerenchyma provides internal oxygen transport pathway from shoots to submerged roots. Formation is typically inducible (triggered by hypoxia/ethylene) rather than constitutive in grapevine. Lysigenous aerenchyma involves programmed cell death schizogenous involves cell separation. Effective aerenchyma can occupy 20-50% of cortical cross-section. Oxygen transport distance depends on aerenchyma continuity and cross-sectional area. Adventitious roots often show enhanced aerenchyma compared to original roots.
IAO_0000118: Aerenchym-Bildungs-Disposition @de
IAO_0000118: Interne-Belüftung @de
IAO_0000118: Kortikale-Luftraum-Bildung @de
IAO_0000118: cortical air space formation
IAO_0000118: internal aeration
IAO_0000118: lysigenous aerenchyma development
IAO_0000119: Evans DE (2004) Aerenchyma formation, New Phytologist 161:35-49 Colmer TD (2003) Long-distance transport of gases in plants: a perspective on internal aeration and radial oxygen loss from roots, Plant Cell and Environment 26:17-36 Jackson MB, Armstrong W (1999) Formation of aerenchyma and the processes of plant ventilation in relation to soil flooding and submergence, Plant Biology 1:274-287
has db xref: PO:0025578

AFLP Marker Data
type: Class
subclass of: Genetic Marker Data
IAO_0000112: The AFLP marker data generated for the first comprehensive genetic map of grapevine (Doligez et al. 2002, Syrah × Grenache cross) employed the standard EcoRI/MseI restriction enzyme combination with 64 selective primer pairs (three selective nucleotides per primer), scoring 370 polymorphic AFLP fragments ranging from 50 to 500 bp on polyacrylamide sequencing gels with silver staining — the resulting dominant markers (scored as present/absent, unable to distinguish heterozygotes from homozygotes for the band-present class) provided the initial framework of the 19-linkage-group genetic map at an average spacing of 4.5 cM, subsequently densified with codominant SSR markers that enabled integration with physical genome maps and cross-population map comparison.
IAO_0000114: IAO_0000122
IAO_0000115: A genetic marker data record for amplified fragment length polymorphism (AFLP) markers generated in Vitis through the restriction-ligation-amplification protocol, documenting the enzyme combination, selective primer sequences, fragment sizes scored, and presence/absence polymorphism patterns that provided medium-density genome-wide marker coverage for genetic mapping and diversity analysis prior to the widespread adoption of SSR and SNP marker systems.
IAO_0000116: AFLP_Marker_Data documents a marker technology that played a transitional role in grapevine genetics between the low-throughput RFLP/RAPD era and the current SSR/SNP era. AFLPs were introduced by Vos et al. (1995) as a PCR-based technique generating 50-100 polymorphic markers per primer combination without requiring prior sequence knowledge — a decisive advantage for species like grapevine where limited genomic sequence was available before the 2007 reference genome publication: AFLP markers contributed substantially to early grapevine genetic maps (Doligez et al. 2002, Adam-Blondon et al. 2004, Grando et al. 2003) and diversity studies (Cervera et al. 1998, Fanizza et al. 2005) during the 1998-2008 period. The principal limitations of AFLPs — dominant inheritance (preventing heterozygote detection), technical complexity requiring skilled gel electrophoresis, poor cross-study reproducibility, and inability to determine genomic position without map integration — led to their progressive replacement by codominant SSR and SNP markers as these became available in sufficient numbers. AFLP data remain historically valuable in grapevine genetics as the foundation of early genetic maps and the first genome-wide diversity assessments, but new AFLP genotyping has essentially ceased in favor of SNP-based approaches.
IAO_0000118: AFLP fingerprint data
IAO_0000118: AFLP marker specification
IAO_0000118: AFLP-Fingerabdruck-Daten @de
IAO_0000118: AFLP-Marker-Daten @de
IAO_0000118: amplified fragment length polymorphism record
IAO_0000118: amplifizierte Fragmentlängen-Polymorphismus-Daten @de
IAO_0000119: Vos P et al. (1995) AFLP: a new technique for DNA fingerprinting, Nucleic Acids Research 23: 4407-4414 Doligez A et al. (2002) An integrated SSR map of grapevine based on five mapping populations, Theoretical and Applied Genetics 105: 161-172 Cervera MT et al. (1998) Application of AFLPs to the characterization of grapevine Vitis vinifera L. genetic resources, Genetics Selection Evolution 30: S237-S249
has db xref: no direct PO equivalent

Aftertaste Quality
type: Class
subclass of: Taste Persistence Quality
disjoint with: Finish Length Quality
IAO_0000112: Aftertaste quality assessment in Barolo comparing traditionally fermented (extended maceration) versus modern style (shorter maceration, new oak) reveals traditional wines with aftertaste evolving through cherry fruit to tar to rose petal over 30 seconds, rated 8.5 for aftertaste quality, versus modern style showing initial fruit sweetness fading to oak vanilla then harsh tannin at 15 seconds, rated 6.2, demonstrating that aftertaste character evolution can differ dramatically even at similar total persistence, with the harmonious traditional evolution preferred despite equivalent duration.
IAO_0000114: IAO_0000122
IAO_0000115: Aftertaste quality is a taste persistence quality that represents the qualitative character and hedonic value of taste sensations experienced after swallowing, characterizing the nature of lingering flavors independent of their duration and determining whether the finish contributes positively or negatively to overall wine quality perception. Within the BFO framework, this quality specifically addresses the qualitative dimension of post-swallow taste, distinguishing the character and pleasantness of aftertaste from the quantitative duration measure of finish length while recognizing that both dimensions contribute to finish quality assessment. The ontological significance lies in aftertaste quality determining the final impression that shapes wine memory and repurchase intention, where pleasant, evolving aftertaste enhances perceived quality regardless of duration while unpleasant aftertaste (harsh bitterness, metallic notes, volatile acidity sting) diminishes quality even with extended persistence. The perceptual evolution of aftertaste involves differential fading of taste components at different rates, creating a temporal sequence where initial sweetness may give way to emerging bitterness, acidity may persist after fruit fades, or mineral notes may emerge as fruit recedes, with the complexity and harmony of this evolution determining aftertaste quality. The compositional basis for aftertaste character includes the specific compounds persisting longest (typically phenolics and non-volatile acids), their relative concentrations affecting which notes dominate the late finish, and potential emergence of retronasal aroma as volatile compounds warm in the mouth contributing flavor complexity to the aftertaste period. The descriptive vocabulary for aftertaste includes positive terms (clean, lingering fruit, mineral, integrated tannin) and negative terms (bitter, harsh, metallic, hot, short), with the balance of positive to negative character determining overall afterta…
IAO_0000116: Aftertaste_Quality addresses the qualitative character of post-swallow taste, complementing Finish_Length_Quality which provides quantitative duration. This quality captures the hedonic value and descriptive character of the finish that duration measurement alone cannot convey. The class supports comprehensive finish evaluation incorporating both how long taste persists and what that persistent taste is like.
IAO_0000118: Abgangscharakter @de
IAO_0000118: Aromapersistenz @de
IAO_0000118: Nachgeschmack @de
IAO_0000118: finish character
IAO_0000118: lingering flavor
IAO_0000118: nachhallender Geschmack @de
IAO_0000118: post-swallow taste
IAO_0000118: terminal taste
IAO_0000119: Peynaud E, Blouin J (1996) The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Ed. John Wiley & Sons, New York, pp. 92-118 Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 831-887
has db xref: no direct PO equivalent

Aging Potential
type: Class
subclass of: Overall Assessment
IAO_0000112: Aging potential for Riesling Trockenbeerenauslese from the Rheingau (2022 vintage) projects an extraordinary total lifespan of 50-100+ years, with an optimal drinking window of 15-60 years post-vintage, currently in the youthful-primary stage — the preservative combination of extreme residual sugar (220 g/L), very high acidity (TA 10.5 g/L, pH 2.95), and botrytis-derived antimicrobial compounds creating conditions for essentially indefinite cellaring, with documented TBA wines from the 19th century remaining vibrant and complex. Aging potential for Grüner Veltliner Federspiel from the Wachau (2024 vintage) projects a total lifespan of 3-5 years with an optimal window of 1-3 years, currently at peak — the moderate concentration, light-medium body, and absence of phenolic structure indicate a wine designed for early consumption at maximum freshness. Aging potential for Blaufränkisch Reserve from Leithaberg DAC (2021 vintage) estimates 15-25 year total lifespan with optimal window of 5-15 years, currently developing — the firm tannin structure, good acidity (TA 5.5 g/L, pH 3.35), and moderate alcohol (13.5%) provide the structural prerequisites for extended cellaring, with the tannin quality suggesting a favorable evolution trajectory.
IAO_0000114: IAO_0000122
IAO_0000115: Aging potential is an overall assessment entity that records the projected developmental trajectory and cellaring capacity of a wine, encompassing the estimated total lifespan (the period from bottling to the point beyond which further aging yields no improvement or active deterioration), the optimal drinking window (the period during which the wine is expected to offer its most complete and rewarding sensory experience), the current developmental stage (youthful/primary, developing/secondary, mature/at peak, declining/past peak), and the structural indicators supporting the longevity assessment (acid level, tannin concentration and quality, extract, alcohol, and the balance among these preservative factors), providing the temporal quality dimension that guides cellar management decisions, release timing, and consumer purchasing strategy.
IAO_0000116: Aging potential assessment represents the most speculative and expertise-dependent component of wine evaluation, requiring the taster to project from the wine's current sensory state to its anticipated future development — a prediction that depends on understanding the chemical kinetics of wine aging, the structural indicators that correlate with longevity, and the extensive experiential database of having tracked wines through their developmental arcs over years and decades. The chemical basis of wine aging capacity rests on several preservative factors working in concert — acidity provides the low-pH environment that slows oxidation and microbial degradation, tannin-phenolic compounds serve as sacrificial antioxidants (scavenging oxygen before it can damage fruit aromatics) and undergo progressive polymerization that transforms youthful astringency into mature textural complexity, residual sugar provides both osmotic microbial inhibition and a reservoir for slow Maillard-type reactions generating complexity, and sulfur dioxide provides direct antimicrobial and antioxidant protection. The interaction between these factors is synergistic — a wine with high acidity but low tannin (young Chablis) ages differently from a wine with high tannin but modest acidity (warm-climate Cabernet), with the most age-worthy wines possessing strong levels of multiple preservative factors simultaneously. The optimal drinking window concept acknowledges that wine quality follows a developmental arc — improvement during early bottle aging as components integrate, a plateau of peak quality, followed by eventual decline as fruit aromatics fade, tannins over-polymerize and precipitate, and oxidative aging products accumulate — with the duration and timing of each phase varying enormously by wine type. The storage conditions fundamentally modify aging potential — temperature (optimal 10-15°C, with each 10°C increase approximately doubling the rate of chemical aging), humidity (65-80% to pre…
IAO_0000118: Alterungspotenzial @de
IAO_0000118: Lagerfähigkeitsbeurteilung @de
IAO_0000118: Lagerpotenzial @de
IAO_0000118: Reifepotenzial @de
IAO_0000118: Trinkreife @de
IAO_0000118: ageability assessment
IAO_0000118: cellaring potential
IAO_0000118: development trajectory
IAO_0000118: drinking window
IAO_0000118: longevity assessment
IAO_0000119: Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 547-645 Waterhouse AL et al. (2016) Understanding Wine Chemistry, Wiley, pp.: 275-340 Gladstones J (2011) Wine, Terroir and Climate Change, Wakefield Press, pp.: 200-240 Skouroumounis GK et al. (2005) The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research 11(3): 355-368
has db xref: no direct PO equivalent

Aging Protocol
type: Class
subclass of: Winemaking Protocol
IAO_0000112: Aging protocol for Barolo DOCG from Serralunga d'Alba specifies 36 months minimum aging (regulatory requirement), implemented as 24 months in Slavonian oak botti (25-50 hL, neutral flavor contribution, slow micro-oxygenation through stave porosity), followed by 12 months bottle aging before release, with quarterly racking during the first year (reducing to biannual in the second year), cellar maintained at 13-15°C and 75-85% relative humidity, and no new oak contact — the protocol reflecting the traditional Barolo philosophy of extended oxidative maturation in large neutral vessels that allows Nebbiolo's formidable tannin structure to polymerize and soften without masking varietal character with oak-derived flavors. Aging protocol for Grüner Veltliner Reserve from Kamptal documents 12 months aging on full lees in a combination of stainless steel (60%, preserving primary fruit and freshness), 2500 L Austrian oak Stockinger cask (30%, providing subtle textural enrichment through micro-oxygenation without oak flavor contribution), and 500 L used French oak pièce (10%, adding gentle spice complexity), with monthly bâtonnage in the cask portions and quarterly bâtonnage in steel, assembled in February and rested 2 months in tank before bottling — balancing freshness preservation with textural complexity.
IAO_0000114: IAO_0000122
IAO_0000115: Aging protocol is a winemaking protocol entity that documents the parameters, vessel selection, duration, and environmental conditions governing the maturation of wine between the completion of fermentation and final bottling, encompassing the aging vessel type (barrel, cask, tank, amphora, concrete egg), vessel material and size (French or American oak, acacia, chestnut 225 L barrique, 300 L hogshead, 500 L puncheon, 2500+ L foudre), proportion of new versus used cooperage, aging duration, cellar temperature and humidity conditions, lees management (sur lie aging, bâtonnage frequency), racking schedule (frequency, method, oxidative versus reductive), and micro-oxygenation parameters where applied, providing the maturation management framework that governs the development of wine complexity, structural integration, and the transformation from young wine to bottle-ready product.
IAO_0000116: Aging protocol documentation captures one of the most stylistically consequential and philosophically debated aspects of winemaking, as the élevage decisions — particularly regarding oak type, size, age, and duration — fundamentally shape the wine's aromatic profile, textural evolution, and aging trajectory. The chemical processes during aging include slow oxidation through vessel permeability (oak staves permit 2-5 mg O₂/L/month in new 225 L barrels, substantially less in larger or older vessels), extraction of oak-derived compounds (vanillin, eugenol, guaiacol, oak lactones, ellagitannins from new oak), polymerization and stabilization of tannin-anthocyanin complexes, and ester equilibration between formation and hydrolysis. The vessel size decision creates a fundamental stylistic axis — small barrels (225 L barrique, 228 L pièce, 300 L hogshead) maximize oak surface-to-wine ratio and oxygen exposure, producing wines with more pronounced oak character and faster evolution, while large vessels (500-5000+ L foudres, botti, Stockinger casks) minimize oak extraction and slow oxidation, preserving primary fruit character and varietal expression. The new-to-used oak proportion represents the primary modulator of oak flavor intensity — new oak contributes maximum vanillin (sweet, vanilla), guaiacol (smoky), eugenol (clove), and oak lactone (coconut, woody), while successive uses progressively deplete extractable compounds until barrels become "neutral" after 3-5 fills. The emergence of alternative aging vessels — concrete eggs (providing gentle micro-oxygenation without oak flavor), Georgian qvevri (buried clay amphorae enabling temperature-stable fermentation and aging), and ceramic jars — reflects the growing interest in non-oak maturation pathways that allow terroir expression without cooperage overlay. Lees management during aging provides another important dimension — extended contact with fine lees (sur lie aging) releases mannoproteins that enhance mouthfeel, redu…
IAO_0000118: Ausbauprotokoll @de
IAO_0000118: Fassausbauprotokoll @de
IAO_0000118: Reifeprotokoll @de
IAO_0000118: Reifungsführung @de
IAO_0000118: aging regime
IAO_0000118: cellar aging specification
IAO_0000118: maturation protocol
IAO_0000118: wine maturation parameters
IAO_0000118: Élevage-Protokoll @de
IAO_0000118: élevage protocol
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, Wiley, pp.: 203-260 Waterhouse AL et al. (2016) Understanding Wine Chemistry, Wiley, pp.: 275-310 Chatonnet P et al. (1999) Influence of the origin and seasoning of oak on the composition and quality of wines aged in new barrels. American Journal of Enology and Viticulture 50(4): 447-462 Boulton RB et al. (1999) Principles and Practices of Winemaking, Springer, pp.: 382-425
has db xref: no direct PO equivalent

Aging Senescent Feeder Root
type: Class
subclass of: Senescent Feeder Root
IAO_0000112: Chardonnay showing aging senescent feeder roots in September, minirhizotron imaging revealing feeder roots with tan coloration distinct from white active or brown dying roots, roots showing slight shriveling and partial root hair loss, FDA staining showing variable results with 35% of aging roots positive, isotope pulse-labeling showing aging roots contributing 12% of uptake versus 76% from clearly active roots, microscopic examination revealing partial cytoplasmic degradation with some organelles degraded others functional, aging senescent feeder roots representing transition state between full function and complete loss
IAO_0000114: IAO_0000122
IAO_0000115: Aging senescent feeder root is senescent feeder root in early to middle senescence showing beginning functional decline but not yet completely non-functional, typically 4-10 months post-initiation, characterized by visible aging indicators including tan coloration intermediate between white young and brown dying roots, some turgor loss creating slight shriveling though not complete collapse, partial root hair loss with many hairs degraded but some remaining, declining but not absent absorption capacity, and representing transition state between full function and complete functional loss, with aging senescent feeder roots showing partial cytoplasmic degradation with some organelles degrading while others maintaining limited function, progressive membrane dysfunction reducing but not eliminating selective permeability, declining metabolic rates with respiration and transport continuing at reduced levels, and demonstrated residual uptake capacity contributing minor fraction to total vine absorption, and demonstrating that aging phase represents gradual functional decline over weeks distinguishing from rapid terminal dying phase, and showing potential for population assessment challenges as aging roots appear partially functional potentially confounding estimates of active versus non-functional feeder root populations requiring careful viability and functional testing. Aging senescent feeder root visual indicators includes= showing tan coloration (aging roots intermediate between white active and brown dying creating tan or light brown appearance), exhibiting partial shriveling (beginning turgor loss creating slight wrinkled appearance though not completely collapsed), demonstrating incomplete root hair loss (many root hairs degraded but significant proportion remaining creating patchy coverage), revealing surface changes (root surface showing beginning irregularities, texture changes, or discolorations), and displaying diameter reduction (aging roots showing slightly r…
IAO_0000116: Aging_Senescent_Feeder_Root emphasizes early-middle senescence and partial function and is distinguished from fully active or completely dying roots by focus on intermediate declining state. Critical for understanding transition phase, partial degradation, reduced function, population assessment challenges, and the aging roots in early-middle senescence showing declining but not absent function creating intermediate state in feeder root turnover.
IAO_0000118: Alternde seneszente Feinwurzel @de
IAO_0000118: Declining feeder root
IAO_0000118: Early senescent feeder root
IAO_0000118: Früh-seneszente Saugwurzel @de
IAO_0000118: Partially functional aging root
IAO_0000118: Partiell-funktionelle alternde Wurzel @de
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0009005

Agrobacterium Transformation Resistance Disposition
type: Class
subclass of: Crown Gall Resistance Disposition
disjoint with: Wound Healing Efficiency Disposition
IAO_0000112: Investigation of Agrobacterium_Transformation_Resistance_Disposition in Vitis was conducted indirectly through transgenic transformation efficiency studies at INRA Colmar, which revealed significant genotypic variation potentially reflecting natural resistance mechanisms. Embryogenic callus cultures from 15 cultivars were co-cultivated with A. tumefaciens strain EHA105 carrying a GUS reporter construct under standardized conditions (48h co-cultivation, 100 μM acetosyringone). Transformation efficiency, measured as GUS-positive regenerants per gram callus, varied 12-fold among cultivars. 'Chardonnay' showed high transformability (45 transformants/g), while '41B' rootstock showed very low efficiency (3.8 transformants/g) despite equivalent callus quality and regeneration capacity. Molecular analysis revealed that '41B' exhibited 70% lower transient GUS expression at 5 days post-co-cultivation, suggesting resistance at the T-DNA transfer or early expression stage rather than regeneration. Unfortunately, this apparent Agrobacterium_Transformation_Resistance_Disposition in '41B' did not correlate with crown gall resistance in planta, with '41B' developing equivalent galls to highly transformable 'Chardonnay' following A. vitis wound inoculation. This disconnect indicates that in vitro transformation resistance may involve different mechanisms than whole-plant crown gall resistance, or that tumorigenic A. vitis strains overcome barriers that limit laboratory A. tumefaciens strains.
IAO_0000114: IAO_0000122
IAO_0000115: An Agrobacterium_Transformation_Resistance_Disposition is a Crown_Gall_Resistance_Disposition that inheres in a Vitis plant and is realized through cellular mechanisms that specifically interfere with Agrobacterium-mediated genetic transformation, preventing T-DNA transfer from the bacterial Ti plasmid into plant cell nuclei or blocking T-DNA integration into plant chromosomal DNA. This disposition represents the molecular level of crown gall resistance operating after bacterial colonization of wound sites has occurred, targeting the unique biological process by which Agrobacterium reprograms host cells. The T-DNA transfer process involves bacterial attachment to plant cells, induction of virulence genes by wound-released phenolic compounds, processing and export of T-DNA through a type IV secretion system, T-DNA transit across plant cell membranes and cytoplasm, nuclear import, and chromosomal integration. Potential resistance mechanisms disrupting this cascade include modification of VirA/VirG two-component sensing to prevent virulence gene induction, interference with bacterial attachment or secretion system function, degradation of T-DNA or associated proteins in the cytoplasm, blockage of nuclear import machinery recognition of VirD2/VirE2 nuclear localization signals, and inhibition of T-DNA integration by host DNA repair or chromatin factors. While natural Agrobacterium_Transformation_Resistance_Disposition has not been clearly demonstrated in Vitis, variation in transformation efficiency among genotypes during transgenic research suggests that such resistance may exist at low levels. Paradoxically, the same mechanisms that might confer crown gall resistance would also impede beneficial transgenic applications in grapevine improvement.
IAO_0000116: Agrobacterium_Transformation_Resistance_Disposition is_a Crown_Gall_Resistance_Disposition. This class represents molecular-level resistance to T-DNA transfer and integration, distinct from Wound_Healing_Efficiency_Disposition which operates at the tissue level. Natural transformation resistance has not been conclusively demonstrated to provide crown gall protection in Vitis, though genotypic variation in transformation efficiency suggests underlying resistance factors. Research into transformation resistance is complicated by the use of different Agrobacterium species/strains in biotechnology (typically A. tumefaciens) versus natural crown gall disease (A. vitis). Transformation resistance would also impede beneficial transgenic applications.
IAO_0000118: Agrobacterium recalcitrance
IAO_0000118: Agrobakterien-Transformations-Resistenz-Disposition @de
IAO_0000118: T-DNA transfer resistance
IAO_0000118: T-DNA-Transfer-Resistenz @de
IAO_0000118: Transformations-Immunität @de
IAO_0000118: transformation immunity
IAO_0000119: Gelvin SB (2003) Agrobacterium-mediated plant transformation: the biology behind the "gene-jockeying" tool, Microbiology and Molecular Biology Reviews 67:16-37 Ziemienowicz A (2014) Agrobacterium-mediated plant transformation: factors, applications and recent advances, Biocatalysis and Agricultural Biotechnology 3:95-102 Pitzschke A, Hirt H (2010) New insights into an old story: Agrobacterium-induced tumour formation in plants by plant transformation, EMBO Journal 29:1021-1032
has db xref: no direct PO equivalent

Agroforestry Component Role
type: Class
subclass of: Ecological Role
IAO_0000112: Assyrtiko vines at Domaine de la Garance in the Languedoc bearing an agroforestry component role are planted in alternating rows with olive trees (Olea europaea) and almond trees (Prunus dulcis) at 12 m inter-row spacing, creating a silvo-viticultural system where trees provide 20-30% afternoon shade reducing vine heat stress by 2-4°C during July-August heatwaves, tree root systems access water at 3-6 m depth below vine root zone reducing direct competition, and the combined system supports 40-60% higher arthropod diversity than monoculture vine plots while sequestering an additional 2-4 t CO₂/ha/year from the tree component.
IAO_0000114: IAO_0000122
IAO_0000115: An ecological role that inheres in a grapevine cultivated as a component of an agroforestry system that intentionally combines grapevine production with trees or woody perennials on the same land management unit, creating a multi-strata cropping system that generates complementary ecological interactions between vine, tree, and associated biodiversity.
IAO_0000116: Agroforestry_Component_Role captures the emerging integration of viticulture with tree-based systems, historically practiced as traditional vitiforestry across Mediterranean Europe (notably the coltura promiscua system of central Italy where vines were trained between olive, fruit, and timber trees until the mid-20th century). Contemporary vitiforestry is experiencing a revival driven by climate adaptation research demonstrating that strategic tree integration can buffer vine thermal extremes: however, the system involves complex management tradeoffs including light competition, altered disease microclimate, and mechanization constraints that require careful spatial design and species selection.
IAO_0000118: Agroforst-Komponenten-Rolle @de
IAO_0000118: Baum-Rebe-Integrations-Rolle @de
IAO_0000118: Vitiforstrolle @de
IAO_0000118: agroforestry vine role
IAO_0000118: tree-vine integration role
IAO_0000118: vitiforestry role
IAO_0000119: Ferreiro-Domínguez N et al. (2016) Grape production and must quality in a grapevine-pasture agroforestry system, Agroforestry Systems 90: 631-643 Grimaldi J et al. (2017) Agroforestry with viticulture, Agriculture Ecosystems and Environment 239: 285-293 Dupraz C and Liagre F (2008) Agroforesterie: des arbres et des cultures, France Agricole pp: 312-335
has db xref: no direct PO equivalent

Agronomic Performance Data
type: Class
subclass of: Performance Data
IAO_0000112: Agronomic performance data for Chardonnay clone 96 (Dijon) at Sonoma Coast documents moderate vigor (pruning weight 0.6-0.9 kg/m cordon on 101-14 Mgt rootstock), high bud fruitfulness (1.8-2.1 clusters per shoot), early-mid ripening phenology (harvest 8-12 days before clone 76 at equivalent Brix targets), and a Ravaz Index of 5-7, indicating well-balanced vegetative-to-reproductive growth partitioning ideal for cool-climate premium production. Agronomic performance data for Sankt Laurent clone SL-4 at Klosterneuburg records vigorous growth (pruning weight 1.2-1.6 kg/m on SO4 rootstock), moderate fertility (1.4-1.6 clusters per shoot), early budburst (7-10 days before Blaufränkisch, increasing late frost risk), and compact ripening window requiring harvest scheduling within a 10-14 day optimum period before rapid acidity decline.
IAO_0000114: IAO_0000122
IAO_0000115: Agronomic performance data is a performance data entity that documents the vegetative growth characteristics, reproductive capacity, and developmental timing of a clonal line under field evaluation conditions, encompassing vigor parameters (shoot growth rate, pruning weight, canopy dimensions), fertility metrics (bud fruitfulness, cluster initiation), and ripening phenology (phenological stage timing, maturation rate, harvest date), providing the viticultural management characterization essential for matching clone selection to site conditions, training system requirements, and production objectives.
IAO_0000116: Agronomic performance data bridges the gap between clone evaluation trial results and practical vineyard management, as vigor, fertility, and phenological timing collectively determine the training system compatibility, spacing requirements, canopy management intensity, and harvest logistics associated with each clone. The interaction between agronomic performance and site conditions is particularly strong — a vigorous clone may perform optimally on shallow, low-fertility soils where its growth potential is naturally constrained, while the same clone on deep, fertile alluvial soils may produce excessive vegetation requiring intensive and costly canopy management. The Ravaz Index (yield/pruning weight) provides an integrative measure of vegetative-reproductive balance, with values of 5-10 generally indicating optimal partitioning for quality wine production — clones consistently outside this range may require management intervention (crop thinning for high-Ravaz clones, shoot thinning or vigor reduction for low-Ravaz clones) to achieve balance. Phenological timing data within agronomic performance is increasingly important under climate change, as early-ripening clones may advance into hotter harvest periods while late-ripening clones maintain the cooler ripening conditions associated with balanced wine composition. Clone-by-rootstock interactions for agronomic parameters are often substantial, particularly for vigor and phenology, making rootstock specification essential for agronomic performance data interpretation.
IAO_0000118: Anbaueignungsdaten @de
IAO_0000118: Rebverhaltensdaten @de
IAO_0000118: Wuchsleistungsdaten @de
IAO_0000118: agronomic evaluation data
IAO_0000118: agronomische Leistungsdaten @de
IAO_0000118: cultural performance data
IAO_0000118: growth performance record
IAO_0000118: vine behavior data
IAO_0000118: viticultural performance data
IAO_0000118: weinbauliche Leistungsdaten @de
IAO_0000119: Keller M (2020) The Science of Grapevines, 3rd Ed, Academic Press, pp.: 195-235 Smart RE, Robinson MD (1991) Sunlight into Wine, Winetitles, pp.: 30-55 Rühl EH et al. (2004) Grapevine clonal selection, evaluation, and management. Acta Horticulturae 652: 29-34
has db xref: no direct PO equivalent

Air Circulation Quality
type: Class
subclass of: Canopy Porosity Quality
IAO_0000112: Air circulation quality evaluation in a Botrytis-prone Champagne Chardonnay vineyard compared wetness duration across canopy density treatments during a rainy September period. Dense unthinned canopies with 8% gaps maintained fruit surface wetness for mean 14.2 hours following 10mm precipitation events, providing optimal conditions for Botrytis infection. Moderately thinned canopies with 25% gaps showed improved air circulation quality with wetness duration reduced to 8.5 hours. Aggressively managed canopies with 40% gaps achieved superior air circulation quality with wetness duration of only 5.1 hours, falling below the 6-hour threshold typically required for Botrytis germination and infection. Corresponding Botrytis incidence at harvest was 42%, 18%, and 6% respectively, demonstrating the practical disease management value of air circulation quality optimization.
IAO_0000114: IAO_0000122
IAO_0000115: Air circulation quality is a canopy porosity quality that inheres in a grapevine canopy system and represents the capacity for atmospheric air movement through the foliar mass that enables gas exchange, heat dissipation, humidity reduction, and rapid drying of wetted surfaces as determined by canopy porosity distribution, row orientation relative to prevailing winds, and the aerodynamic characteristics of the training system architecture. This quality fundamentally influences disease development potential by controlling the duration of surface wetness that enables fungal spore germination and infection, while also affecting leaf and fruit temperatures through convective heat transfer. The ontological significance of air circulation quality lies in its role as a primary determinant of disease pressure independent of fungicide applications, with well-ventilated canopies reducing reliance on chemical intervention through physical limitation of pathogen infection periods. The physics of air flow through vegetation canopies involves complex interactions between large-scale wind patterns and the drag and turbulence created by plant structures, with dense canopies generating boundary layers of nearly stagnant air in the canopy interior that resist penetration by external wind currents. Practical consequences of poor air circulation quality include extended leaf and fruit wetness duration following precipitation, dew, or overhead irrigation, elevated humidity in the fruit zone favoring fungal growth, reduced transpirational cooling of leaves during heat events, and accumulation of ethylene and other volatiles that may affect fruit development. The relationship between canopy density and air circulation follows non-linear patterns wherein moderate increases in porosity produce substantial improvements in ventilation up to thresholds above which further openness provides diminishing returns, with research suggesting approximately 20-30% gap frequency as minimally adequate for…
IAO_0000116: Air_Circulation_Quality is_a Canopy_Porosity_Quality, representing the atmospheric ventilation dimension of canopy openness. This class addresses air movement, humidity, and drying dynamics rather than light transmission, though both derive from canopy porosity characteristics. The disease management implications of air circulation quality are particularly significant, with wetness duration serving as key measurable outcome. Distinguished from Light_Penetration_Quality and Spray_Penetration_Quality as parallel consequences of canopy porosity.
IAO_0000118: Belüftungsqualität @de
IAO_0000118: Fruchtzonenbelüftung @de
IAO_0000118: Kronendurchlüftung @de
IAO_0000118: Luftzirkulation @de
IAO_0000118: air movement quality
IAO_0000118: canopy airflow
IAO_0000118: canopy ventilation
IAO_0000118: fruit zone ventilation
IAO_0000119: English JT et al. (1989) Influence of grapevine canopy management on evaporative potential in the fruit zone. American Journal of Enology and Viticulture 40:123-129 Percival DC et al. (1994) Canopy microclimate and Botrytis bunch rot development in Riesling grapevines. Vitis 33:17-22 Austin CN, Wilcox WF (2011) Effects of fruit-zone leaf removal, training systems, and irrigation on the development of grapevine powdery mildew. American Journal of Enology and Viticulture 62:193-198
has db xref: PO:0025610

Alcohol Content
type: Class
subclass of: Wine Analysis Data
IAO_0000112: Alcohol content for Riesling Kabinett from the Mosel (2024 vintage) measures 8.5% vol. by distillation-densimetry, well below the 12.5% vol. upper limit traditionally associated with Kabinett-style wines and reflecting the partial fermentation strategy that preserves 45 g/L residual sugar balanced against 8.0 g/L total acidity — the low alcohol contributing to the wine's characteristic lightness and delicacy. Alcohol content for Shiraz from the Barossa Valley (2022 vintage) records 14.8% vol., near the upper boundary of typical full-bodied red wine range, with the high alcohol contributing to the wine's viscous mouthfeel, glycerol-enhanced body, and warm finish. Alcohol content for Blaufränkisch from Mittelburgenland DAC (2023 vintage) documents 13.5% vol., within the moderate range appropriate for the DAC style that emphasizes fruit purity and drinkability over extraction and power.
IAO_0000114: IAO_0000122
IAO_0000115: Alcohol content is a wine analysis data entity that records the concentration of ethanol in finished wine, determined by distillation followed by pycnometry or digital density measurement (OIV reference method), near-infrared spectroscopy, ebulliometry, or FTIR estimation, expressed in percent by volume (% vol.) at 20°C, and representing the primary compositional parameter that defines wine body, determines regulatory category and tax classification, governs labeling requirements and permitted tolerance, and establishes the legal alcohol declaration that accompanies the wine through commercial channels to the consumer.
IAO_0000116: Alcohol content determination is the most legally consequential wine analysis measurement, as it directly governs excise taxation (which in most jurisdictions is calculated on alcohol volume), labeling compliance (EU regulations permit ±0.5% vol. tolerance from the declared value, while US regulations permit ±1.0% for wines 7-14% vol. and ±1.5% above 14%), and category classification (EU wine regulations define wine as a minimum 8.5% vol. product from fermented grape must, with specific categories requiring defined alcohol ranges). The OIV reference method (distillation of wine to separate ethanol from non-volatile constituents, followed by density measurement of the distillate at 20°C using a pycnometer or oscillating U-tube densitometer) provides accuracy of ±0.05% vol., sufficient for regulatory and commercial purposes. The relationship between grape sugar and wine alcohol follows the approximate conversion of 16.5-17.5 g/L sugar per 1% vol. ethanol, modified by fermentation efficiency, glycerol production, and residual sugar — actual alcohol is always lower than the potential alcohol calculated from must sugar content. The sensory contribution of alcohol extends beyond the warming perception on the palate — ethanol enhances body through viscosity effects, modulates aroma volatility and perception intensity, and interacts with tannin and acid perception in complex ways (moderate alcohol softens tannin perception while high alcohol can amplify bitterness). The global trend toward both higher and lower alcohol extremes — climate change driving sugar accumulation toward 15-16% potential alcohol in warm regions, while market demand for lower-alcohol wines grows in health-conscious markets — creates increasing tension between vineyard reality and target alcohol specification, driving interest in technological interventions (early harvest, dealcoholization, yeast strain selection for lower alcohol yield) to manage wine alcohol content.
IAO_0000118: Alkoholgehalt @de
IAO_0000118: Alkoholkonzentration @de
IAO_0000118: Alkoholstärke @de
IAO_0000118: Ethanolgehalt @de
IAO_0000118: alcohol concentration
IAO_0000118: alcohol level
IAO_0000118: alcoholic strength
IAO_0000118: ethanol content
IAO_0000118: vorhandener Alkohol @de
IAO_0000118: wine alcohol
IAO_0000119: OIV (2021) Compendium of International Methods of Analysis, Method OIV-MA-AS312-01A (alcoholic strength by volume) European Parliament (2013) Regulation (EU) No 1308/2013, Annex VII Part II (wine definitions and categories) Waterhouse AL et al. (2016) Understanding Wine Chemistry, Wiley, pp.: 35-55
has db xref: no direct PO equivalent

Aldehyde Synthesis
type: Class
subclass of: Volatile Compound Synthesis
IAO_0000112: In Grüner Veltliner berries in Kamptal, Austria during BBCH 79-89, aldehyde synthesis shows characteristic decline with hexanal decreasing from 125 µg/L at veraison to 18 µg/L at harvest over 48 days, trans-2-hexenal declining from 185 to 32 µg/L, and cis-3-hexenal from 95 to 12 µg/L, while corresponding C6 alcohols increase through aldehyde reduction, with trained panel green-herbaceous ratings declining from 6.8 to 2.2 on 10-point scale paralleling the analytical aldehyde reduction under cool conditions averaging 17°C.
IAO_0000114: IAO_0000122
IAO_0000115: Aldehyde synthesis describes the generation of volatile aldehyde compounds in Vitis vinifera berries during ripening, wherein lipoxygenase-mediated oxidation of polyunsaturated fatty acids followed by hydroperoxide lyase cleavage produces the C6 aldehydes hexanal and hexenal isomers that contribute characteristic green, grassy, and herbaceous aromatic notes to unripe and early-ripening berries, with progressive reduction during maturation establishing the declining green character associated with advancing grape ripeness. This process involves the sequential action of lipoxygenase enzymes oxidizing linoleic and linolenic acids at specific positions to form fatty acid hydroperoxides, followed by hydroperoxide lyase catalyzed cleavage producing C6 aldehyde fragments including hexanal from linoleic acid and cis-3-hexenal and trans-2-hexenal from linolenic acid that constitute the primary components of green leaf volatile character. The temporal dynamics of aldehyde synthesis show characteristic patterns during berry development, with C6 aldehyde concentrations reaching maximum levels during early berry development and the veraison transition when lipoxygenase activities are elevated and membrane lipid turnover provides abundant fatty acid substrates, followed by progressive decline during post-veraison ripening as aldehyde reduction to corresponding alcohols and continued degradation reduce overall aldehyde content. The sensory significance of aldehyde synthesis reflects the low perception thresholds for C6 aldehydes, with hexanal and hexenal isomers detectable at concentrations of 5-15 µg/L imparting distinctive green, grassy character that is desirable in some wine styles emphasizing freshness but considered negative in fully ripe fruit where residual green notes may indicate incomplete physiological maturity. Reduction of aldehydes to their corresponding C6 alcohols through alcohol dehydrogenase activity represents a key transformation during ripening, converting th…
IAO_0000116: Aldehyde_Synthesis is subclass of Volatile_Compound_Synthesis representing lipoxygenase pathway volatile generation. Distinguishes from Ester_Formation which produces fruity volatiles. Sibling to Free_Volatile_Production and Ester_Formation. C6 aldehydes decline during ripening. Green character indicator. Maximum at veraison, minimum at harvest. Reduction to alcohols modifies sensory impact.
IAO_0000118: Aldehyd-Synthese @de
IAO_0000118: C6 aldehyde production
IAO_0000118: C6-Aldehyd-Produktion @de
IAO_0000118: Grün-Volatil-Synthese @de
IAO_0000118: Lipoxygenase-Stoffwechselweg-Aldehyde @de
IAO_0000118: green volatile synthesis
IAO_0000118: hexanal biosynthesis
IAO_0000118: lipoxygenase pathway aldehydes
IAO_0000119: Kalua CM and Boss PK (2009) Evolution of volatile compounds during development of Cabernet Sauvignon grapes. Journal of Agricultural and Food Chemistry 57: 3818-3830 Matsui K (2006) Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism. Current Opinion in Plant Biology 9: 274-280 Keller M (2020) The Science of Grapevines 3rd Ed pp 288-290
has db xref: no direct PO equivalent

All Flowers Opened
type: Class
subclass of: Complete Anthesis
IAO_0000112: Chardonnay in Champagne shows all flowers opened during early July Year N+1 at BBCH 69 on approximately July 1, with 100% viable flowers having completed opening totaling 420-580 flowers per cluster, berry development visible 4-8 mm diameter in 62-74% successfully fertilized flowers, unfertilized flowers showing brown senescence, under cool maritime conditions of 19-24°C temperature, typical of this early-bursting moderately-to-highly fruitful cultivar completing opening approximately 12-13 days after first flowers opened
IAO_0000114: IAO_0000122
IAO_0000115: All flowers opened represents the comprehensive cluster flowering achievement when every developmentally capable flower bud has completed cap shedding and organ exposure, establishing maximum flowering extent within cluster and marking completion of opening activity though reproductive function may be declining. This opening completion milestone occurs during complete anthesis in late June-early July in temperate regions Year N+1, typically representing brief period when final flowers complete opening while earlier flowers show advanced development or senescence, corresponding to BBCH 69 defining stage. Opening completeness shows 100% of viable flowers having achieved open state with reproductive organs exposed or already transitioned to berry development, remaining unopened structures representing aborted or aberrant buds incapable of normal development rather than developmentally delayed viable flowers, and overall cluster showing complete opening extent established during primordium formation previous season. Flower distribution at all-open stage shows spatial pattern reflecting developmental gradient with apical flowers predominantly showing berry development 5-10 mm diameter from earliest successful fruit set, middle flowers showing mixed berry development and late senescence, and basal flowers showing recent opening or late senescence depending on final opening timing, creating maximum developmental heterogeneity within cluster. Developmental state diversity shows wide range of flower-berry states coexisting including advanced developing berries from early successful fertilization, recently fertilized flowers beginning berry expansion, senescing unfertilized flowers from late opening showing brown discoloration, and overall mixed appearance reflecting complete flowering extent with variable outcomes. Opening assessment enables definitive flower number determination with all-open state allowing accurate count of total flowers per cluster, comparison to previous…
IAO_0000116: All_Flowers_Opened is first of three Complete_Anthesis aspects, distinguished by achievement of complete opening extent within cluster. Corresponds to BBCH 69 defining characteristic. Enables definitive flower number determination and fruit set calculation. Establishes maximum within-cluster developmental heterogeneity. Marks opening completion though reproductive function already concluded. Brief observation window before developmental progression obscures opening status.
IAO_0000118: all blooms exposed
IAO_0000118: alle Blüten geöffnet @de
IAO_0000118: complete flower opening
IAO_0000118: full cluster opening
IAO_0000118: komplette Gescheinsblüte @de
IAO_0000118: total anthesis expression
IAO_0000118: totale Anthesisausprägung @de
IAO_0000118: vollständige Blütenöffnung @de
IAO_0000119: Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 390-393
has db xref: no direct PO equivalent

Alpha Terpineol Content Quality
type: Class
subclass of: Terpene Content Quality
IAO_0000112: Alpha-terpineol content quality evolution in aged Hunter Valley Semillon illustrates the terpene cyclization pathway, with young wines containing 20-50 μg/L α-terpineol increasing to 150-300 μg/L after 10-15 years bottle aging as linalool and geraniol cyclize under wine pH conditions this transformation contributes to the distinctive pine-eucalyptus-floral notes that emerge in mature Hunter Semillon alongside the TDN petrol character, creating the complex aromatic profile that distinguishes great aged examples from the relatively neutral young wines.
IAO_0000114: IAO_0000122
IAO_0000115: Alpha_Terpineol_Content_Quality represents the chemical quality characterizing the concentration of α-terpineol (2-(4-methylcyclohex-3-en-1-yl)propan-2-ol) in grape berries and wine, capturing the monocyclic monoterpene alcohol that contributes floral-pine, lilac-like aroma notes and serves as an important transformation product of other terpenes during wine aging. α-Terpineol is distinguished from the acyclic terpene alcohols by its cyclohexene ring structure, formed through acid-catalyzed cyclization of linalool, geraniol, or nerol under the mildly acidic conditions of wine. This cyclization pathway makes α-terpineol both a grape-derived compound (present in berries at modest concentrations) and an aging-derived compound (formed from acyclic terpene precursors during wine maturation). In fresh grapes and young wines from aromatic varieties, α-terpineol typically occurs at concentrations of 20-100 μg/L, representing a minor fraction of the total monoterpene pool. However, during extended wine aging, α-terpineol concentration can increase substantially as linalool undergoes acid-catalyzed cyclization, potentially reaching 200-400 μg/L in decade-old aromatic wines. The sensory threshold of α-terpineol in wine is approximately 250-400 μg/L, near the upper range of aged wine concentrations, meaning it contributes modestly to direct aroma perception while participating in mixture interactions. The α-terpineol character (floral, pine, lilac) differs from the fresh citrus-floral notes of linalool, making the linalool-to-α-terpineol transformation part of the aromatic evolution that distinguishes young from aged aromatic wines. Four monoterpene alcohol isomers share the terpineol name (α, β, γ, δ), with α-terpineol being the most abundant and aromatically significant in wine.
IAO_0000116: Alpha_Terpineol_Content_Quality addresses both the grape-derived and transformation-derived pools of this cyclic monoterpene. The acid-catalyzed cyclization of linalool to α-terpineol represents a key aging pathway affecting aromatic evolution in white wines. The class specifically addresses α-terpineol, the most abundant and aromatically relevant terpineol isomer in wine other terpineol isomers (β, γ, δ) are present at lower concentrations. The relatively high sensory threshold of α-terpineol means its direct contribution to aroma is modest, but it participates in complex mixture interactions and serves as a marker for terpene transformation during aging.
IAO_0000118: Alpha-Terpineolgehalt @de
IAO_0000118: Terpineolgehalt @de
IAO_0000118: alpha-terpineol level
IAO_0000118: cyclic terpene alcohol quality
IAO_0000118: terpineol content
IAO_0000118: zyklischer Terpenalkoholgehalt @de
IAO_0000118: α-Terpineol-Konzentration @de
IAO_0000118: α-terpineol concentration
IAO_0000119: Simpson RF and Miller GC (1984) Aroma Composition of Chardonnay Wine. Vitis 23(2): 143-158 Sacks GL et al. (2012) Determination of Linalool and α-Terpineol in Wines: Comparison of Methods Involving Solid Phase Microextraction and Direct Liquid Injection. American Journal of Enology and Viticulture 63(2): 246-251
has db xref: no direct PO equivalent

American Clone Role
type: Class
subclass of: Regional Clone Role
IAO_0000112: Pinot Noir clone Pommard bears an American_Clone_Role as a selection brought from Burgundy in the pre-FPS era, maintained and distributed through UC Davis programs as one of the historically important American Pinot Noir clones alongside Wädenswil and "suitcase clones" from various importations. Chardonnay clone 04 (Old Wente) serves in an American_Clone_Role as the historically dominant California Chardonnay, a UC Davis selection from the Wente family's original French importations that shaped California Chardonnay production for decades. Cabernet Sauvignon clone 08 bears an American_Clone_Role as an FPS selection widely planted in California, processed through FPS protocols to ensure virus-free status and available to licensed nurseries for commercial propagation.
IAO_0000114: IAO_0000122
IAO_0000115: A regional clone role that inheres in a grapevine clone selected, evaluated, or registered within American (United States) vine improvement systems, coordinated primarily through Foundation Plant Services (FPS) at UC Davis (California) with additional contributions from state programs in New York (Cornell), Washington, Oregon, Virginia, and other viticultural states. American clones are identified by variety name and alphanumeric codes reflecting FPS processing (e.g., Cabernet Sauvignon 08, Chardonnay 04) or state program designations. The American clone system developed around FPS (established 1958), which provides comprehensive virus testing, pathogen elimination, and clean plant distribution serving the national nursery industry. American clone programs handle both domestic selections (identified from California, Oregon, and other state vineyards) and international imports (processed through FPS quarantine to meet USDA phytosanitary requirements), creating a diverse clone inventory supporting the expanding American wine industry. The National Clean Plant Network (NCPN) coordinates vine improvement across states, with FPS serving as the primary grapevine clean plant center.
IAO_0000116: American_Clone_Role captures the US clone system where FPS dominates national clean plant distribution while state programs address regional needs and variety specialization. The American approach differs from European systems in its relative youth (systematic programs from the 1950s-1960s), emphasis on imported selections processed through quarantine rather than indigenous selection, and integration with a primarily V. vinifera industry established through importation rather than native species cultivation. "Heritage clones" (pre-FPS importations including Pommard, Wädenswil, "suitcase clones") represent material that entered the US before modern certification systems, carrying historical significance but often uncertain health status until subjected to FPS processing. The National Clean Plant Network expansion has strengthened regional programs while maintaining FPS's central role in grapevine improvement.
IAO_0000118: American clone
IAO_0000118: American registered clone
IAO_0000118: FPS-distributed clone
IAO_0000118: US clone
IAO_0000118: US-Klon @de
IAO_0000118: amerikanisch registrierter Klon @de
IAO_0000118: amerikanischer Klon @de
IAO_0000119: Golino DA et al. (2017) Foundation Plant Services and clean plant programs, HortScience 52: 1190-1194 Rowhani A et al. (2018) Grapevine virus testing protocols, UC Davis FPS Weber E et al. (2002) The California grapevine certification program, American Journal of Enology and Viticulture 53: 130-134 Wolpert JA et al. (1994) Selection of Pinot Noir clones, American Journal of Enology and Viticulture 45: 356-363
has db xref: no direct PO equivalent

American Hybrid Role
type: Class
subclass of: Interspecific Hybrid Role
IAO_0000112: Concord (complex V. labrusca hybrid, possibly with V. vinifera ancestry) bears an American_Hybrid_Role as the most commercially important American grape variety, dominating juice and jelly production (>300,000 tons annually in the USA) and defining the "grapey" flavor (methyl anthranilate) associated with American grapes. Marquette (complex hybrid from University of Minnesota breeding) serves in an American_Hybrid_Role as a contemporary cold-hardy wine grape, surviving -35°C winters while producing red wines of recognized quality from multiple Vitis species contributions. Norton/Cynthiana (possibly V. aestivalis selection or hybrid) bears an American_Hybrid_Role as the signature grape of Missouri viticulture, its Pierce's disease resistance enabling cultivation in regions where V. vinifera fails.
IAO_0000114: IAO_0000122
IAO_0000115: An interspecific hybrid role that inheres in grapevine varieties developed primarily from crosses among native North American Vitis species (V. labrusca, V. aestivalis, V. riparia, V. rupestris, V. rotundifolia, V. cinerea, and others) with or without V. vinifera contribution, bred for cultivation in North American growing conditions where European varieties failed. American hybrids emerged from 19th-century efforts to domesticate native American species and combine their disease resistance and cold hardiness with improved fruit quality, with breeding programs by Munson, Rommel, Jaeger, and others creating varieties suited to regions where V. vinifera could not survive. Pure American species crosses (no V. vinifera) dominate in regions with extreme cold (Minnesota, upper Midwest) or Pierce's disease pressure (Gulf Coast), while V. vinifera contributions increase in varieties targeting wine quality improvement. American hybrids remain commercially significant for juice and jelly production (Concord, Niagara, Catawba representing billions of dollars in annual production), for extreme-climate wine production (Marquette, Frontenac in Minnesota Norton/Cynthiana in Missouri), and as breeding germplasm for resistance and hardiness traits.
IAO_0000116: American_Hybrid_Role encompasses varieties developed from native North American Vitis species, whether pure species selections, interspecific American hybrids, or complex hybrids with variable V. vinifera contribution. The distinction from French-American hybrids is primarily geographic and programmatic (American versus French breeders) rather than strictly genetic, as genetic contributions from American species are fundamental to both categories. American hybrids serve different market niches than V. vinifera—juice and processed products (Concord, Niagara), cold-climate wine production (northern hybrids), and extreme-climate viticulture where V. vinifera is not viable. The V. labrusca-derived "foxy" flavor (methyl anthranilate) that defines Concord character is considered a defect in wine contexts but is the desired flavor profile for juice and jelly, illustrating how American hybrid evaluation depends on intended use. Contemporary American breeding programs (University of Minnesota, Cornell, Missouri) continue developing improved cold-hardy and disease-resistant varieties for challenging growing regions.
IAO_0000118: American grape
IAO_0000118: American hybrid
IAO_0000118: American variety
IAO_0000118: Neuwelt-Hybride @de
IAO_0000118: New World hybrid
IAO_0000118: amerikanische Hybride @de
IAO_0000118: amerikanische Rebsorte @de
IAO_0000119: Reisch BI et al. (2012) Grape breeding in the United States, CRC Press pp.: 171-203 Hemstad PR, Luby JJ (2000) Utilization of Vitis riparia for the development of new wine varieties with resistance to disease and extreme cold, Acta Horticulturae 528: 487-496 This P et al. (2006) Historical origins of wine grapes, Trends in Genetics 22: 511-519 Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane
has db xref: no direct PO equivalent

Amino Acid Accumulation
type: Class
subclass of: Precursor Formation
IAO_0000112: In Chardonnay berries in Côte de Beaune, Burgundy during BBCH 83-89, amino acid accumulation increases total free amino acids from 320 to 1450 mg/L over 42 days, with proline increasing from 85 to 680 mg/L representing 47% of final total, arginine from 95 to 420 mg/L at 29%, and branched-chain amino acids from 18 to 85 mg/L, providing yeast assimilable nitrogen of 285 mg N/L under moderate vineyard nitrogen status and mean ripening temperature of 21°C.
IAO_0000114: IAO_0000122
IAO_0000115: Amino acid accumulation describes the progressive increase in free amino acid content within Vitis vinifera berries during the ripening period, wherein total amino nitrogen increases from 200-400 mg/L at veraison to 800-2000 mg/L at harvest through continued biosynthesis, protein turnover, and nitrogen remobilization from vegetative tissues, establishing the amino acid pools that serve as essential precursors for fermentation-derived flavor compounds, yeast nutrition substrates, and wine stability determinants. This process involves the accumulation of diverse amino acid species with proline typically constituting 30-65% of total amino acids in ripe berries due to its role in osmotic adjustment and stress response, followed by arginine at 15-35% serving as the primary nitrogen storage form, glutamine and glutamate at 5-15% functioning as nitrogen assimilation intermediates, and the remaining amino acids including threonine, serine, alanine, and the branched-chain amino acids leucine, isoleucine, and valine contributing 10-25% collectively with particular significance as Ehrlich pathway substrates for higher alcohol production. The temporal progression of amino acid accumulation shows characteristic patterns with initial increases during early post-veraison driven by continued biosynthesis and nitrogen uptake, mid-ripening protein degradation contributing amino acids from turnover of photosynthetic and storage proteins, and late-ripening nitrogen remobilization from senescing leaves providing additional amino acid influx through phloem transport during the final weeks before harvest. Cellular distribution of accumulated amino acids involves cytosolic pools available for immediate metabolic utilization and vacuolar storage pools that buffer concentration fluctuations, with proline showing particularly strong vacuolar sequestration reflecting its role in osmotic regulation and stress protection during the dehydration associated with late-ripening berry concentration. N…
IAO_0000116: Amino_Acid_Accumulation is subclass of Precursor_Formation representing nitrogen-containing flavor precursor development. Distinguishes from Flavor_Precursor_Synthesis which involves conjugation reactions. Sibling to Flavor_Precursor_Synthesis and Precursor_Pool_Development. Key parameter is total amino nitrogen increase from 200-400 to 800-2000 mg/L. Proline typically 30-65% of total. Critical for fermentation performance.
IAO_0000118: Aminosäure-Akkumulation @de
IAO_0000118: Beeren-Stickstoff-Akkumulation @de
IAO_0000118: amino acid pool development
IAO_0000118: berry nitrogen accumulation
IAO_0000118: free amino acid increase
IAO_0000118: freie Aminosäure-Zunahme @de
IAO_0000118: hefeverwertbarer Stickstoff-Anreicherung @de
IAO_0000118: yeast assimilable nitrogen accumulation
IAO_0000119: Bell SJ and Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11: 242-295 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 290-295 Stines AP et al (1999) Proline and arginine accumulation in developing berries of Vitis vinifera. Australian Journal of Grape and Wine Research 5: 14-23
has db xref: no direct PO equivalent

Amino Acid Profile Quality
type: Class
subclass of: Nitrogen Content Quality
IAO_0000112: Amino acid profile quality analysis in Muscadet Melon de Bourgogne reveals the characteristic threonine elevation (15-30 mg/L, 10-15% of total amino acids) that distinguishes this variety and contributes to the distinctive yeasty, dairy notes through threonine-derived acetaldehyde and diacetyl during extended lees contact (sur lie aging) the profile-guided selection of yeast strains with appropriate threonine metabolism enables winemakers to modulate the buttery character, enhancing it for traditional sur lie style or minimizing it for fresh, mineral-focused expressions.
IAO_0000114: IAO_0000122
IAO_0000115: Amino_Acid_Profile_Quality encompasses the chemical qualities characterizing the concentration and proportional relationships among individual free amino acids in grape must, capturing the compositional detail that affects yeast metabolism, volatile compound formation, and wine quality beyond what aggregate YAN measurement reveals. The amino acid profile provides information about the specific substrates available for yeast metabolic pathways, including the Ehrlich pathway converting amino acids to higher alcohols and their esters, the sulfur amino acid pathways affecting hydrogen sulfide risk and thiol formation, and the arginine metabolism relevant to ethyl carbamate precursor formation. In grape must, approximately 20 free amino acids are present at measurable concentrations, with proline, arginine, glutamine, alanine, glutamate, and threonine typically dominant. The profile varies substantially among cultivars, with some varieties showing characteristic patterns useful for authenticity assessment. Viticultural factors including nitrogen fertilization, vine water status, and harvest timing modulate both total amino acid content and profile proportions. The profile affects fermentation outcomes through multiple mechanisms: branched-chain amino acids (leucine, isoleucine, valine) yield the fusel alcohols and esters contributing to wine fruitiness aromatic amino acids (phenylalanine, tyrosine, tryptophan) produce phenolic and indolic derivatives and sulfur amino acids (methionine, cysteine) provide sulfur for yeast metabolism while affecting volatile sulfur compound formation. Profile analysis employs HPLC with fluorescence detection following derivatization (OPA, FMOC) or mass spectrometric detection for comprehensive amino acid quantification.
IAO_0000116: Amino_Acid_Profile_Quality serves as the parent class for individual amino acid qualities including Proline, Arginine, Glutamine, and GABA Content Qualities. The profile concept recognizes that individual amino acid concentrations provide information beyond aggregate measurements, affecting specific metabolic pathways and wine characteristics. Profile analysis requires HPLC methodology rather than the simpler colorimetric methods sufficient for aggregate PAN measurement. The varietal fingerprinting potential of amino acid profiles provides authenticity assessment applications alongside fermentation management utility.
IAO_0000118: Aminosäureprofil @de
IAO_0000118: Aminosäurezusammensetzung @de
IAO_0000118: Einzelaminosäuregehalt @de
IAO_0000118: amino acid composition
IAO_0000118: amino acid distribution quality
IAO_0000118: free amino acid profile
IAO_0000118: freies Aminosäureprofil @de
IAO_0000118: individual amino acid content
IAO_0000119: Huang Z and Ough CS (1991) Amino Acid Profiles of Commercial Grape Juices and Wines. American Journal of Enology and Viticulture 42(3): 261-267 Garde-Cerdán T and Ancín-Azpilicueta C (2008) Effect of the Addition of Different Quantities of Amino Acids to Nitrogen-Deficient Must on the Formation of Esters, Alcohols, and Acids during Wine Alcoholic Fermentation. LWT - Food Science and Technology 41(3): 501-510
has db xref: no direct PO equivalent

Ammonium Content
type: Class
subclass of: Nitrogen Data
IAO_0000112: Ammonium content for Chardonnay from Meursault (2024 vintage) measures 48 mg N/L (28% of 172 mg N/L total YAN), within the typical range for low-to-moderate vigor Burgundian vineyards on limestone soils, with the relatively low ammonium fraction informing the decision to supplement with a complex organic nitrogen source (yeast derivatives providing amino acids) rather than DAP (which provides only ammonium) to enhance ester diversity. Ammonium content for Shiraz from McLaren Vale (2023 vintage) records 110 mg N/L (38% of 290 mg N/L YAN), reflecting the higher nitrogen mineralization rates of the warm Mediterranean growing conditions, with the elevated ammonium sufficient to drive rapid yeast population growth during the critical early fermentation phase without additional supplementation.
IAO_0000114: IAO_0000122
IAO_0000115: Ammonium content is a nitrogen data entity that records the concentration of ammonium ions (NH₄⁺) in grape must, determined by enzymatic assay (glutamate dehydrogenase/NADH coupled reaction), ion-selective electrode, or distillation-titration method, expressed in milligrams of nitrogen per liter (mg N/L) or milligrams of ammonium per liter (mg NH₄⁺/L), representing the inorganic nitrogen fraction immediately available for yeast uptake without prior enzymatic deamination and constituting the preferentially consumed nitrogen source during the early exponential growth phase of alcoholic fermentation.
IAO_0000116: Ammonium ions are the preferred nitrogen source for Saccharomyces cerevisiae during fermentation, consumed before amino acids through the nitrogen catabolite repression (NCR) mechanism — when ammonium is present above approximately 2-3 mM, yeast suppress the expression of amino acid permeases and preferentially assimilate NH₄⁺ through the high-affinity MEP (methylammonium permease) transport system and the NADPH-dependent glutamate dehydrogenase (GDH1) assimilation pathway. This preferential uptake has practical implications — ammonium additions (as DAP, diammonium phosphate) are rapidly consumed and stimulate biomass production during early fermentation but do not contribute to amino acid-derived aroma compounds. The enzymatic assay using glutamate dehydrogenase (GLDH, EC 1.4.1.3) coupled with NADH oxidation provides a specific, rapid determination suitable for routine laboratory analysis, with commercially available kits adapted for must and wine matrices. Ammonium content in grape must is influenced by soil nitrogen form (ammonium-dominated versus nitrate-dominated soils), recent fertilizer applications, soil temperature (affecting nitrification rates), and vine nitrogen partitioning — foliar urea applications increase arginine more than ammonium in berries, while soil-applied ammonium fertilizers can elevate must ammonium if applied during the ripening period. Excessive ammonium in must (>150 mg N/L) has been associated with increased ethyl carbamate (urethane) precursor formation through the urea cycle, a food safety consideration in some regulatory jurisdictions that set advisory limits on ethyl carbamate concentrations in wine.
IAO_0000118: Ammoniumgehalt @de
IAO_0000118: Ammoniumionenkonzentration @de
IAO_0000118: Ammoniumstickstoff @de
IAO_0000118: NH4 content
IAO_0000118: NH4-Gehalt @de
IAO_0000118: ammonia nitrogen content
IAO_0000118: ammonium ion concentration
IAO_0000118: ammonium nitrogen
IAO_0000118: anorganischer Stickstoff @de
IAO_0000118: inorganic nitrogen
IAO_0000119: Bell SJ, Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11(3): 242-295 Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 1, 2nd Ed, Wiley, pp.: 80-95 ter Schure EG et al. (2000) The role of ammonia metabolism in nitrogen catabolite repression in Saccharomyces cerevisiae. FEMS Microbiology Reviews 24(1): 67-83
has db xref: no direct PO equivalent

Ammonium Content Quality
type: Class
subclass of: Yeast Assimilable Nitrogen Quality (YAN)
disjoint with: Primary Amino Nitrogen Quality
IAO_0000112: Ammonium content quality in Mosel Riesling must typically contributes 30-60 mg N/L of the total 120-180 mg N/L YAN, with the relatively low ammonium fraction reflecting the region's limited soil nitrogen availability and cool climate reducing ammonium accumulation winemakers managing slow cool-climate fermentations (12-15°C) may supplement with small DAP additions (10-20 g/hL providing 20-40 mg N/L ammonium) to ensure adequate early fermentation nitrogen without the excessive ammonium that can promote volatile acidity in extended low-temperature fermentations.
IAO_0000114: IAO_0000122
IAO_0000115: Ammonium_Content_Quality represents the chemical quality characterizing the concentration of ammonium ions (NH₄⁺) in grape must, capturing the inorganic nitrogen fraction that provides immediately available nitrogen nutrition for wine yeast during fermentation. Ammonium is the preferred nitrogen source for Saccharomyces cerevisiae, taken up rapidly through specific membrane transporters (Mep1, Mep2, Mep3) and assimilated directly into glutamate and glutamine without requiring deamination. In grape must, ammonium concentration typically ranges from 20-150 mg N/L as ammonium nitrogen, comprising 10-40% of total YAN depending on cultivar, vine nitrogen status, and fruit maturity. Ammonium accumulates in berries from root uptake and from amino acid catabolism during ripening, with concentrations generally lower than amino nitrogen in most musts. The preferential uptake of ammonium by yeast creates sequential nitrogen utilization during fermentation, with ammonium depleted rapidly in the first days before significant amino acid uptake begins. This rapid early uptake makes ammonium particularly important for fermentation initiation and early kinetics. Diammonium phosphate (DAP) supplementation provides ammonium directly and represents the most common YAN correction method, though excessive DAP can produce imbalanced fermentation, elevated volatile acidity, and reduced ester complexity compared to organic nitrogen supplementation. The ammonium-to-amino nitrogen ratio affects fermentation outcomes beyond total YAN, with balanced nitrogen sources generally producing better aromatic outcomes than either extreme. Ammonium analysis employs enzymatic methods (glutamate dehydrogenase), ion-selective electrodes, or ion chromatography.
IAO_0000116: Ammonium_Content_Quality addresses the inorganic nitrogen component of YAN, distinguished from organic amino nitrogen. The preferential uptake of ammonium by yeast makes it particularly important for fermentation initiation despite typically comprising the minority of YAN. The class addresses natural grape-derived ammonium rather than supplementation-derived ammonium, though the analytical measurement cannot distinguish origin. The role of DAP supplementation in providing ammonium links grape ammonium content to common winemaking interventions for nitrogen management.
IAO_0000118: Ammoniumgehalt @de
IAO_0000118: Ammoniumstickstoffgehalt @de
IAO_0000118: NH₄⁺ concentration
IAO_0000118: NH₄⁺-Konzentration @de
IAO_0000118: ammonium ion quality
IAO_0000118: ammonium nitrogen content
IAO_0000118: anorganischer assimilierbarer Stickstoff @de
IAO_0000118: inorganic assimilable nitrogen
IAO_0000119: Crépin L et al. (2012) Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: A Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases. Applied and Environmental Microbiology 78(22): 8102-8111 Bisson LF (1999) Stuck and Sluggish Fermentations. American Journal of Enology and Viticulture 50(1): 107-119
has db xref: no direct PO equivalent

Ammonium Uptake Disposition
type: Class
subclass of: Nitrogen Uptake Efficiency Disposition
disjoint with: Nitrate Uptake Disposition
IAO_0000112: Ammonium uptake typically accounts for 10-30% of total nitrogen acquisition in aerated vineyard soils, increasing to 40-60% under waterlogged or acidic conditions where nitrification is inhibited. Grapevine roots show preference for ammonium over nitrate when both forms are equally available, with ammonium uptake rates 20-40% higher at equivalent nitrogen concentrations. VvAMT1 and VvAMT2 genes encode ammonium transporters with differential expression in root tips versus mature root zones. Excessive ammonium uptake (NH₄⁺:NO₃⁻ ratio above 3:1) can induce toxicity symptoms including root browning and reduced growth, particularly under low potassium availability.
IAO_0000114: IAO_0000122
IAO_0000115: A nitrogen uptake efficiency disposition that is the inherited capacity of a Vitis vinifera plant to absorb ammonium ions (NH₄⁺) from the soil solution through ammonium transporter (AMT) family proteins, providing a direct nitrogen source requiring no reduction before amino acid synthesis.
IAO_0000116: Ammonium uptake provides energetic advantages over nitrate acquisition by eliminating the reduction step required for nitrate assimilation, potentially improving nitrogen use efficiency under energy-limited conditions. However, ammonium toxicity risk and the transient nature of soil ammonium pools limit its contribution in most vineyard systems. Rootstock genotypes differ in ammonium tolerance, with some showing growth inhibition at concentrations that others tolerate. Fertigation with ammonium-containing fertilizers can exploit genotypic differences in ammonium uptake capacity.
IAO_0000118: Ammoniumaufnahme @de
IAO_0000118: Ammoniumtransporter-Aktivität @de
IAO_0000118: NH4 uptake capacity
IAO_0000118: NH₄⁺-Akquisition @de
IAO_0000118: ammonium acquisition
IAO_0000118: ammonium transporter activity
IAO_0000119: Lang CP et al. (2020) Different nitrogen sources affect grapevine root morphology and arbuscular mycorrhizal colonization. Vitis 59:79-85 Gessler A et al. (1998) Field and laboratory experiments on net uptake of nitrate and ammonium by the roots of spruce (Picea abies) and beech (Fagus sylvatica) trees. New Phytologist 138:275-285
has db xref: no direct PO equivalent

Ammonium Uptake Rate Quality
type: Class
subclass of: Nitrogen Uptake Efficiency Quality
IAO_0000112: Ammonium uptake rate comparison between acidic (pH 5.2) and neutral (pH 7.0) vineyard soils reveals the soil pH effect on nitrogen form and uptake, with vines in acidic soil showing ammonium uptake of 5.2 μmol NH₄⁺/g root/hour (high soil ammonium from limited nitrification) contributing 45% of total nitrogen uptake, while vines in neutral soil show only 0.8 μmol/g/hour (rapid nitrification converting ammonium to nitrate) contributing only 12% of total nitrogen, demonstrating how soil conditions affect nitrogen form availability and the relative importance of nitrate versus ammonium uptake pathways.
IAO_0000114: IAO_0000122
IAO_0000115: Ammonium uptake rate quality is a nitrogen uptake efficiency quality that represents the rate of ammonium (NH₄⁺) absorption by grapevine roots, characterizing the acquisition of the nitrogen form that can be directly incorporated into amino acids without reduction, typically less abundant than nitrate in most vineyard soils but potentially significant in acidic soils, recently fertilized sites, or under conditions limiting nitrification. Within the BFO framework, this quality specifically addresses the ammonium form of nitrogen uptake, distinguishing ammonium from nitrate acquisition while recognizing that ammonium, though often less available than nitrate, is energetically more efficient to assimilate (no reduction required) and may become the dominant nitrogen form under specific soil conditions. The ontological significance lies in ammonium uptake rate affecting both the quantity and energetic cost of nitrogen acquisition, where direct ammonium availability provides nitrogen that requires less metabolic energy to incorporate into amino acids and proteins, potentially improving the overall efficiency of nitrogen nutrition when ammonium is available, though high ammonium uptake can also have toxicity implications requiring careful regulation. The molecular basis for ammonium uptake involves the AMT (Ammonium Transporter) protein family that mediates active and facilitated ammonium transport across root cell membranes, with high-affinity AMT transporters enabling acquisition at low external concentrations and transporter expression regulated by nitrogen status to balance uptake with assimilation capacity. The soil conditions affecting ammonium availability include soil pH (acidic conditions favoring ammonium persistence, limiting nitrification), temperature (cold conditions slowing nitrification), waterlogging (anaerobic conditions preventing nitrification), and recent nitrogen fertilization (temporary ammonium pulse before nitrification), with ammonium uptake becom…
IAO_0000116: Ammonium_Uptake_Rate_Quality addresses the acquisition rate of the energetically efficient nitrogen form requiring no reduction for assimilation. This quality is mediated by AMT transporter family and becomes important under conditions limiting nitrification. The class supports nitrogen form management and soil-specific fertilization through ammonium uptake characterization.
IAO_0000118: AMT activity
IAO_0000118: AMT-Aktivität @de
IAO_0000118: Ammoniumakquisitionsrate @de
IAO_0000118: Ammoniumaufnahmerate @de
IAO_0000118: NH₄⁺ uptake
IAO_0000118: NH₄⁺-Aufnahme @de
IAO_0000118: ammonium absorption
IAO_0000118: ammonium acquisition rate
IAO_0000119: Loqué D, von Wirén N (2004) Regulatory levels for the transport of ammonium in plant roots. Journal of Experimental Botany 55(401): 1293-1305 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 197-245
has db xref: PO:0009005

Ampelographic Description
type: Class
subclass of: Grapevine Information Entity
IAO_0000112: The ampelographic description of Riesling compiled according to the OIV descriptor system documents over 80 standardized morphological characters — including the open shoot tip with dense prostrate hairs (OIV 001:7, OIV 004:7), pentagonal mature leaf with five lobes and open V-shaped petiolar sinus (OIV 067:3, OIV 076:3, OIV 079:3), small compact cylindrical cluster with one wing (OIV 202:3, OIV 204:5, OIV 208:2), small round yellow-green berries (OIV 220:1, OIV 223:2, OIV 225:3), and characteristic spicy-floral aroma (OIV 236:2) — this comprehensive morphological profile has been the basis for Riesling identification since Clements (1830) and remains the legal reference for cultivar registration in the European Union Plant Variety Office (CPVO) system alongside the molecular SSR fingerprint.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine information entity that systematically documents the morphological characteristics of a Vitis vinifera cultivar through standardized observation and recording of vegetative and reproductive organ features — shoot tips, young and mature leaves, flowers, clusters, berries, seeds, shoots, and canes — following internationally recognized descriptor systems that enable cultivar identification, distinction, and classification based on phenotypic traits observable in the vineyard.
IAO_0000116: Ampelographic_Description is the root class for the systematic morphological characterization of grapevine cultivars — a discipline (ampelography, from Greek ampelos = vine + graphein = to write) with a documented history spanning over 2,000 years from Columella's De Re Rustica through the foundational modern works of Clements (1830), Viala and Vermorel (1901-1910), Galet (1956-2000), and the OIV standardization (1983-present). The transition from subjective prose descriptions to standardized coded descriptors represents the central methodological achievement of modern ampelography: the OIV (Organisation Internationale de la Vigne et du Vin) descriptor system, first published in 1983 and progressively refined through six editions, defines over 130 morphological characters each scored on a standardized scale (typically 1-9 with defined reference cultivars for each state), enabling quantitative comparison and database management of ampelographic data. Despite the ascendancy of molecular identification through SSR and SNP markers, ampelographic description retains essential roles in cultivar registration (required by UPOV and EU plant variety protection regulations), clone distinction within cultivars (where morphological differences may be visible but molecular differences undetectable), and the practical vineyard-level identification that does not require laboratory analysis.
IAO_0000118: ampelographic characterization
IAO_0000118: ampelographische Beschreibung @de
IAO_0000118: morphological cultivar description
IAO_0000118: morphologische Sortenbeschreibung @de
IAO_0000118: phenotypic cultivar documentation
IAO_0000118: phänotypische Sortencharakterisierung @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Viala P and Vermorel V (1901-1910) Ampélographie — traité général de viticulture, 7 volumes, Masson UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0009011

Ampelographic Reference Role
type: Class
subclass of: Research And Education Role
IAO_0000112: Kadarka accession SZBKI-Ka-1 at the National Centre for Biodiversity and Gene Conservation in Tápiószele, Hungary bearing an ampelographic reference role is documented with the complete set of 68 OIV primary descriptors including young shoot tip pigmentation (OIV 001: 5-7), mature leaf blade shape (OIV 067: pentagonal), number of lobes (OIV 068: five), petiolar sinus shape (OIV 079: wide open), berry shape (OIV 223: spherical), and seed morphology (OIV 242-244), with standardized photographic documentation of shoot tips, leaves, clusters, and berries archived in the Hungarian Vitis Database and cross-referenced to the VIVC descriptor profile for international identification verification.
IAO_0000114: IAO_0000122
IAO_0000115: A research and education role that inheres in a grapevine maintained as an authenticated specimen for the morphological description and visual identification of grape cultivars using standardized ampelographic descriptor systems, serving as the physical basis for cultivar documentation in ampelographic atlases, descriptor databases, and identification keys.
IAO_0000116: Ampelographic_Reference_Role preserves the classical morphological approach to cultivar identification that predates molecular methods and remains essential for field identification, historical documentation, and regulatory cultivar verification. Ampelography — the systematic morphological description of grapevines — was formalized in the 19th century by Odart, Viala, and Vermorel and standardized through OIV descriptor codes adopted internationally from 1983 onward: the discipline requires authenticated reference specimens maintained under standardized conditions because morphological expression is influenced by environment, rootstock, virus status, and vine age. The role complements Genetic_Reference_Role, which addresses molecular identification.
IAO_0000118: Sortenbeschreibungs-Rolle @de
IAO_0000118: ampelographic standard role
IAO_0000118: ampelographische Referenz-Rolle @de
IAO_0000118: cultivar description role
IAO_0000118: morphological reference role
IAO_0000118: morphologische Beschreibungs-Rolle @de
IAO_0000119: OIV (2009) 2nd Edition of the OIV Descriptor List for Grape Varieties and Vitis Species Galet P (2000) Dictionnaire encyclopédique des cépages, Hachette Viala P and Vermorel V (1901-1910) Ampélographie: traité général de viticulture, 7 vols, Masson et Cie
has db xref: no direct PO equivalent

Ampelographic Source
type: Class
subclass of: Documentation Source
IAO_0000112: Ampelographic source documentation for Central European cultivars references a progression of increasingly systematic works: Franz Trummer's "Systematische Classification aller bekannten Traubenarten" (1841, Graz — the first comprehensive Austrian ampelographic catalogue, documenting approximately 400 cultivars including the earliest systematic Grüner Veltliner description), Hermann Goethe's "Handbuch der Ampelographie" (1878, 2nd edition 1887, Graz-Berlin — the major Austro-German reference describing over 3,000 named varieties with detailed morphological characterization), the Bundesamt für Weinbau Klosterneuburg collection catalogues (maintained continuously from 1860 to present, providing the Austrian national reference collection), and the contemporary VIVC database (Julius Kühn-Institut, maintained from 1984 to present, integrating ampelographic descriptions with molecular profiles for over 24,000 cultivar entries including synonyms). Ampelographic source for French cultivars references the monumental "Ampélographie" of Pierre Viala and Victor Vermorel (7 volumes, 1901-1910, Paris — the most comprehensive ampelographic work ever produced, describing over 5,200 cultivar names with chromolithographic illustrations by Alexis Kreyder).
IAO_0000114: IAO_0000122
IAO_0000115: Ampelographic source is a documentation source entity that documents the systematic cultivar description treatises, varietal catalogues, and vine collection records that constitute the ampelographic tradition — the scientific discipline of grapevine identification, description, and classification based on morphological observation — encompassing the foundational European ampelographic works (from early 19th-century pioneering catalogues through the monumental late 19th/early 20th-century national ampelographies to modern standardized descriptor systems), vine collection catalogues (documenting cultivar holdings at research institution repositories), and the contemporary digital databases that maintain and update cultivar descriptions, specifying for each source the author, date, institutional affiliation, taxonomic scope, descriptive methodology employed, and the reliability and completeness of the cultivar characterizations contained.
IAO_0000116: Ampelographic source documentation illuminates one of the most distinctive scholarly traditions in agricultural science — a discipline that developed from the late 18th century onward in response to the practical need to identify, classify, and standardize the chaotic profusion of grape cultivar names and descriptions that had accumulated through centuries of local viticultural practice. The history of ampelography as a scientific discipline encompasses several methodological phases — the early descriptive period (1800-1850, exemplified by Trummer, Burger, and Count Odart, relying on prose descriptions and limited illustrations), the classical morphological period (1850-1950, exemplified by Viala and Vermorel, Galet, and Goethe, employing standardized morphological terminology, chromolithographic illustration, and systematic comparison across large cultivar collections), the standardized descriptor period (1950-1990, culminating in the OIV descriptor list of 1983 with its coded morphological characters enabling computer-assisted identification), and the molecular period (1990-present, integrating microsatellite DNA fingerprinting with morphological description to provide unambiguous cultivar identification independent of environmental variation). The OIV descriptor system codified 131 morphological, phenological, and agronomic characters for standardized cultivar description, each scored on defined scales — shoot tip pigmentation (OIV 003), mature leaf shape (OIV 067), berry shape (OIV 223), and so on — providing the internationally harmonized framework for ampelographic description that superseded the diverse national descriptor traditions. The Vitis International Variety Catalogue (VIVC) at the Julius Kühn-Institut represents the contemporary culmination of the ampelographic tradition — a comprehensive database integrating morphological descriptions, molecular fingerprints (SSR profiles), synonymy and homonymy resolution, parentage analysis results, and bibliograp…
IAO_0000118: Rebsortenbeschreibung @de
IAO_0000118: Sortenbeschreibungsquelle @de
IAO_0000118: Sortenkatalogreferenz @de
IAO_0000118: ampelographic reference
IAO_0000118: ampelographic treatise
IAO_0000118: ampelographische Quelle @de
IAO_0000118: ampelographisches Werk @de
IAO_0000118: cultivar description reference
IAO_0000118: varietal catalogue
IAO_0000118: vine description source
IAO_0000119: Viala P, Vermorel V (1901-1910) Ampélographie: Traité général de viticulture, 7 vols, Masson, Paris Galet P (1962) Cépages et vignobles de France, 2nd Ed (1988-1990), 4 vols, Imprimerie Déhan, Montpellier Goethe H (1878) Handbuch der Ampelographie, 2nd Ed 1887, Verlag Paul Parey, Berlin OIV (2009) 2nd Edition of the OIV Descriptor List for Grape Varieties and Vitis Species VIVC (2024) Vitis International Variety Catalogue, Julius Kühn-Institut, https://www.vivc.de
has db xref: no direct PO equivalent

Anaerobic Metabolism Disposition
type: Class
subclass of: Waterlogging Tolerance Disposition
IAO_0000112: Biochemical characterization of Anaerobic_Metabolism_Disposition at UC Davis examined fermentative enzyme activities, end-product accumulation, and energy status across 12 rootstocks subjected to strict root anoxia (N₂-flushed nutrient solution) for 72 hours. Activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC), tissue concentrations of ethanol, lactate, and ATP, and cytoplasmic pH (by ³¹P-NMR) were measured at 0, 24, 48, and 72 hours. Anaerobic_Metabolism_Disposition showed significant genotypic variation in multiple parameters. 'Riparia Gloire' exhibited strong anaerobic capacity with ADH activity increasing 8.5-fold within 24 hours (to 4.2 μmol min⁻¹ g⁻¹ FW), PDC activity increasing 6-fold, ethanol accumulating to moderate levels (12 mM at 72h, then declining suggesting export/volatilization), lactate remaining low (2.5 mM), and cytoplasmic pH stable at 7.1 (no acidification). Root ATP in 'Riparia Gloire' declined to 35% of aerobic control but stabilized at this level, indicating sustained energy production. '3309C' showed similar metabolic adaptation (8-fold ADH induction, stable pH, 38% ATP maintenance). '140 Ruggeri' displayed poor Anaerobic_Metabolism_Disposition with only 3-fold ADH induction, high lactate accumulation (8.5 mM) indicating metabolic imbalance, cytoplasmic acidification (pH declining to 6.5 by 72h), and ATP collapsing to 8% of control. Upon re-aeration, 'Riparia Gloire' cleared accumulated ethanol within 6 hours and restored ATP to 85% of control by 24 hours, while '140 Ruggeri' showed persistent metabolic dysfunction (ATP recovery to only 45%) suggesting irreversible damage. These findings establish that Anaerobic_Metabolism_Disposition involves both efficient fermentative enzyme induction and metabolic regulation preventing self-toxicity.
IAO_0000114: IAO_0000122
IAO_0000115: An Anaerobic_Metabolism_Disposition is a Waterlogging_Tolerance_Disposition that inheres in Vitis root tissues and is realized through metabolic adaptations that enable continued ATP production and cellular function when oxygen availability is insufficient for aerobic respiration, utilizing fermentative pathways and tolerating their byproducts. This disposition represents the biochemical component of waterlogging tolerance, determining how effectively roots can maintain energy production and metabolic function under oxygen deprivation when anatomical adaptations (aerenchyma, adventitious roots) are insufficient to fully alleviate hypoxia. Anaerobic metabolism in plant roots involves glycolysis coupled to ethanolic fermentation (via pyruvate decarboxylase and alcohol dehydrogenase) or lactic acid fermentation, yielding only 2-3 ATP per glucose compared to 36-38 from aerobic respiration. Survival under hypoxia requires efficient glycolytic flux to maintain ATP supply despite low yield, tolerance of fermentation end-products (ethanol, acetaldehyde) that can reach toxic concentrations, avoidance of cytoplasmic acidification from lactate accumulation, and conservation of carbohydrate reserves that are rapidly depleted by inefficient fermentative metabolism. Anaerobic_Metabolism_Disposition varies among genotypes in the inducibility and activity of fermentative enzymes (ADH, PDC), the balance between ethanol and lactate production (ethanol pathway generally less acidifying), the capacity to export or metabolize accumulated fermentation products upon re-aeration, and the efficiency of ATP utilization enabling function at reduced energy supply.
IAO_0000116: Anaerobic_Metabolism_Disposition is_a Waterlogging_Tolerance_Disposition. Fermentative metabolism provides ATP when oxygen is limiting but is inherently inefficient (2-3 vs 36-38 ATP/glucose). ADH and PDC are key fermentative enzymes, with inducibility varying among genotypes. Ethanol pathway preferred over lactate to avoid cytoplasmic acidification. Carbohydrate reserve depletion is a major constraint under extended anoxia. Recovery upon re-aeration depends on capacity to clear accumulated end-products and restore aerobic metabolism.
IAO_0000118: Anaerober-Stoffwechsel-Disposition @de
IAO_0000118: Fermentativer-Metabolismus @de
IAO_0000118: Hypoxie-Stoffwechsel @de
IAO_0000118: anaerobic respiration capacity
IAO_0000118: fermentative metabolism
IAO_0000118: hypoxic metabolism
IAO_0000119: Drew MC (1997) Oxygen deficiency and root metabolism: injury and acclimation under hypoxia and anoxia, Annual Review of Plant Physiology and Plant Molecular Biology 48:223-250 Gibbs J, Greenway H (2003) Mechanisms of anoxia tolerance in plants. I. Growth, survival and anaerobic catabolism, Functional Plant Biology 30:1-47 Ismond KP et al. (2003) Enhanced low oxygen survival in Arabidopsis through increased metabolic flux in the fermentative pathway, Plant Physiology 132:1292-1302
has db xref: no direct PO equivalent

Ancient Name
type: Class
subclass of: Historical Name
IAO_0000112: The ancient name Aminea documented by Virgil in the Georgics (29 BCE), Columella in De Re Rustica, Pliny the Elder, and Cato the Elder designates what was considered the noblest wine grape of Roman Italy, with five sub-varieties distinguished (Aminea Gemella Major, Aminea Gemella Minor, Aminea Lanata, Aminea Lucana, Aminea Peregrina) — modern scholars have proposed Greco di Tufo and Aglianico as possible descendants based on geographic continuity in Campania and Basilicata, but 2,000 years of clonal mutation, seedling propagation, and cultivar displacement make definitive molecular identification impossible.
IAO_0000114: IAO_0000122
IAO_0000115: A historical name documented in sources from classical antiquity or earlier periods — including Greco-Roman agricultural treatises, Egyptian papyri, Near Eastern cuneiform tablets, and archaeological inscriptions — designating a grapevine cultivar or grape type whose identity predates medieval European viticultural records and typically cannot be resolved to a modern cultivar with certainty.
IAO_0000116: Ancient_Name captures cultivar designations from the pre-medieval period where the gap between historical documentation and modern molecular identification is greatest. Ancient authors including Cato (De Agri Cultura, c. 160 BCE), Virgil (Georgics, 29 BCE), Columella (De Re Rustica, c. 65 CE), and Pliny (Naturalis Historia, 77 CE) documented over 90 named grape varieties in the Roman Empire: the relationship between these ancient names and modern cultivars remains one of the most debated questions in viticultural history. Archaeobotanical evidence (charred seeds, waterlogged pips, pollen analysis) provides complementary morphometric data but cannot resolve cultivar identity to the level achievable with living plant material and molecular markers.
IAO_0000118: Sortenbezeichnung der Antike @de
IAO_0000118: ancient cultivar designation
IAO_0000118: antiker Sortenname @de
IAO_0000118: antiquity grape name
IAO_0000118: classical variety name
IAO_0000118: klassischer Rebname @de
IAO_0000119: Columella (c. 65 CE) De Re Rustica Book III Pliny the Elder (77 CE) Naturalis Historia Book XIV McGovern PE (2003) Ancient Wine: The Search for the Origins of Viniculture, Princeton University Press pp: 195-248 Bacilieri R et al. (2017) Potential of combining morphometry and ancient DNA for grapevine identification, Scientific Reports 7: 18098
has db xref: no direct PO equivalent

Ancient Old Own Rooted Trunk
type: Class
subclass of: Old Own Rooted Trunk
disjoint with: Multi Decade Old Own Rooted Trunk
IAO_0000112: Mourvèdre ancient old own-rooted trunk in Bandol planted 1895 (131 years old) shows 380-450 mm diameter with 85% hollowed heartwood, 12-18 mm functional sapwood conducting minimal water, 35-65 g starch reserves, produces 0.8-1.8 kg exceptionally concentrated fruit from 3-8 sparse clusters, requires structural support and intensive care, represents irreplaceable pre-phylloxera genetic heritage producing distinctive age-expressive wines
IAO_0000114: IAO_0000122
IAO_0000115: An ancient old own-rooted trunk is an old own-rooted trunk of exceptional age (typically 50-150+ years post-planting) that has survived multiple decades beyond typical commercial vineyard lifespan, characterized by massive trunk diameter, extensive wood decay or hollowing, severely declining vigor, minimal productivity, and exceptional historical, genetic, or cultural significance despite marginal commercial value. Ancient old own-rooted trunk occurrence is limited to= phylloxera-free regions where own-rooted Vitis vinifera can achieve extreme longevity (pre-phylloxera European vineyards planted pre-1860s, Chile, parts of Australia and Argentina), phylloxera-resistant cultivars on their own roots (certain Vitis vinifera selections showing tolerance), exceptional sites supporting extreme longevity (deep fertile soils, optimal climates, intensive care), and heritage vineyards deliberately preserved (historical sites, genetic repositories, cultural landmarks). Ancient old own-rooted trunk anatomical characteristics include= very large trunk diameter (often 200-500+ mm at 80-150 years, exceptional specimens exceeding 500-800 mm), massive heartwood often extensively decayed or hollow (central 60-90% of trunk showing wood decay, complete hollowing in many specimens), minimal functional sapwood (10-20 mm radial depth providing limited water transport capacity), extremely irregular growth rings (recent rings 0.2-2 mm width, frequent missing rings in stress years), very thick rough bark (10-20+ mm with deep fissures and extensive cork accumulation), and gnarled irregular trunk morphology (twisted, multiple stems, burls, and other growth anomalies from decades of pruning, damage, and regrowth). Ancient old own-rooted trunk physiological status shows= severely reduced water transport capacity (limited sapwood providing minimal hydraulic conductance, frequent xylem dysfunction), depleted carbohydrate reserves (starch storage capacity reduced to 30-80 g compared to 120-180 g in …
IAO_0000116: Ancient_Old_Own_Rooted_Trunk emphasizes exceptional longevity and is distinguished from Old_Own_Rooted_Trunk (typical senescence 25-50 years) and Multi_Decade_Old_Own_Rooted_Trunk (50-80 years) by extreme age 50-150+ years and associated exceptional characteristics. Critical for heritage vineyard preservation, understanding extreme vine longevity, genetic conservation of rare selections, and appreciation of historical viticultural significance.
IAO_0000118: Century-old trunk
IAO_0000118: Jahrhundertealter Eigenwurzelstamm @de
IAO_0000118: Pre-phylloxera trunk
IAO_0000118: Prä-Phylloxera Rebstamm @de
IAO_0000118: Uralter wurzelechter Stamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes= A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. Ecco.
has db xref: PO:0009047

Ancient Wood Latent Bud
type: Class
subclass of: Old Wood Latent Bud
disjoint with: Multi Year Old Wood Latent Bud
IAO_0000112: An ancient wood latent bud on the main trunk of a 40-year-old Vitis vinifera cv. Grenache vine in Châteauneuf-du-Pape, estimated at 15-20+ years suppression based on trunk growth rings and bark accumulation, unexpectedly activated following severe wildfire damage that killed all above-ground canopy and cordons, producing a single weak shoot 65cm in length during the first post-fire season, with the shoot showing chlorotic leaves and slow growth but eventually establishing sufficient vigor to serve as the foundation for complete vine reconstruction over subsequent four seasons, demonstrating the remarkable but unpredictable regenerative capacity of ancient latent bud positions.
IAO_0000114: IAO_0000122
IAO_0000115: An old wood latent bud that has remained suppressed on perennial wood structures for very extended periods, typically 8+ years and potentially decades, characterized by very deep embedment within thick accumulated bark and periderm, questionable viability due to extended dormancy and potential meristem senescence, low spontaneous activation probability, and uncertain developmental capacity if released from suppression. Ancient wood latent buds represent the extreme limit of latent bud survival in grapevine perennial structures, occasionally producing shoots from apparently dead wood sections following catastrophic damage, demonstrating remarkable meristematic persistence but with highly variable vigor and success rates, serving as last-resort regenerative capacity when all other bud positions have failed or been eliminated by damage.
IAO_0000116: Ancient wood latent buds challenge conventional understanding of meristem longevity and dormancy limits, with documented cases of bud breakage from wood estimated at 30+ years old. However, success rates are highly variable and unpredictable, with many ancient buds failing to produce viable shoots or producing weak shoots that fail to establish. The boundary between viable ancient latent buds and truly dead meristematic tissue is unclear and likely exists on a continuum. Viticulturists generally should not depend on ancient wood latent buds for planned renewal programs, but their occasional successful activation provides unexpected recovery opportunities in severely damaged vineyards, particularly in old-vine plantings where preservation of original genetic material and root systems justifies extended recovery efforts.
IAO_0000118: decades-old latent bud
IAO_0000118: sehr alte Adventivknospe @de
IAO_0000118: uralte Holzknospe @de
IAO_0000118: very old wood latent bud
IAO_0000119: Based on Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150 Krstic et al. (2003) "Altered wine composition and quality due to vineyard fire smoke damage to grapes" Australian Journal of Grape and Wine Research 9=24-29 Whiting & Lang (2004) "Xylem dysfunction explains tree growth decline with increased tree age" Tree Physiology 24=337-345.
has db xref: PO:0004012

Aneuploid Status
type: Class
subclass of: Ploidy Information
IAO_0000112: The aneuploid status of individuals in an interspecific F1 population from a Vitis vinifera cv. Gewürztraminer × V. amurensis cross was documented by Reisch et al. (2012) through flow cytometry screening of 287 seedlings — 8 individuals (2.8%) showed DNA content values deviating by 2-5% from the expected diploid value, and subsequent chromosome counting confirmed 5 monosomic plants (2n = 37, missing one chromosome from different linkage groups) and 3 trisomic plants (2n = 39, carrying an extra copy of specific chromosomes). The monosomic plants showed reduced vigor (30-50% less shoot growth than diploid siblings), poor fruit set (60% in diploid siblings), and characteristic phenotypic abnormalities specific to the missing chromosome, while trisomic plants showed milder growth reduction (10-20% less vigor) and partially reduced fertility, consistent with the gene dosage imbalance effects of aneuploidy.
IAO_0000114: IAO_0000122
IAO_0000115: A ploidy information record documenting the aneuploid chromosome complement in a specific Vitis accession, recording the deviation from the euploid number by the gain or loss of individual chromosomes (2n = 37, 39, or other non-euploid counts) that produces an unbalanced genome with dosage imbalances for the genes on the affected chromosome(s), typically resulting in reduced vigor, fertility defects, and developmental abnormalities that limit the viticultural utility of aneuploid individuals.
IAO_0000116: Aneuploid_Status documents a cytogenetic condition that is rare in vegetatively propagated cultivars (where mitotic stability maintains the diploid complement through clonal generations) but occurs at low frequency in seedling populations from both intraspecific and interspecific crosses. Aneuploidy arises primarily through meiotic non-disjunction — the failure of homologous chromosomes to separate correctly during gamete formation, producing gametes with n+1 or n-1 chromosomes that, upon fertilization with normal gametes, yield trisomic (2n+1 = 39) or monosomic (2n-1 = 37) offspring: non-disjunction rates are elevated in interspecific crosses (where homeologous rather than fully homologous chromosome pairing occurs) and in crosses involving structurally heterozygous parents (carrying inversions, translocations, or other rearrangements that interfere with normal meiotic segregation). Aneuploid grapevines are of limited commercial interest due to their reduced vigor and fertility, but they serve as valuable cytogenetic tools for gene mapping — monosomic lines (missing a specific chromosome) enable assignment of unmapped markers and traits to specific chromosomes through hemizygous expression analysis.
IAO_0000118: Aneuploidie-Status @de
IAO_0000118: Chromosomenzahl-Abweichung @de
IAO_0000118: aneuploid confirmation
IAO_0000118: aneuploider Chromosomensatz @de
IAO_0000118: chromosome number aberration record
IAO_0000118: non-euploid status
IAO_0000119: Reisch BI et al. (2012) Grape breeding and genetics, in Genetics, Genomics, and Breeding of Grapes, Science Publishers pp: 3-60 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519
has db xref: no direct PO equivalent

Anisohydric Behavior Disposition
type: Class
subclass of: Stomatal Regulation Disposition
IAO_0000112: Field investigation of Anisohydric_Behavior_Disposition in the Barossa Valley compared 'Syrah' (anisohydric) and 'Grenache' (isohydric) under natural drought conditions across two contrasting seasons (average and severe drought). Midday measurements of leaf water potential, stomatal conductance, and photosynthesis were conducted at 2-week intervals throughout the growing season, with concurrent soil moisture monitoring. 'Syrah' displayed pronounced Anisohydric_Behavior_Disposition with Ψmd declining from -1.0 MPa in well-watered conditions to -2.2 MPa during peak drought in the severe year, while 'Grenache' maintained Ψmd between -1.2 and -1.5 MPa regardless of conditions. At equivalent soil water content (15% volumetric), 'Syrah' sustained stomatal conductance of 120 mmol m⁻² s⁻¹ and photosynthesis of 8.5 μmol CO₂ m⁻² s⁻¹, while 'Grenache' had reduced to 45 mmol m⁻² s⁻¹ and 3.2 μmol CO₂ m⁻² s⁻¹. Cumulative seasonal carbon assimilation was 40% higher in 'Syrah' during the average drought year. However, the severe drought year revealed the risks of Anisohydric_Behavior_Disposition, with 'Syrah' showing 35% loss of hydraulic conductivity from cavitation (measured by percentage loss of conductivity, PLC), visible leaf desiccation affecting 15% of canopy, and incomplete recovery the following season. 'Grenache' showed only 8% PLC and full recovery. Interestingly, fruit quality parameters diverged, with 'Syrah' berries showing higher anthocyanin concentration (likely stress-induced) but also elevated alcohol potential from accelerated sugar accumulation. These observations illustrate how Anisohydric_Behavior_Disposition maximizes productivity in moderate drought but incurs greater risk under severe conditions.
IAO_0000114: IAO_0000122
IAO_0000115: An Anisohydric_Behavior_Disposition is a Stomatal_Regulation_Disposition that inheres in a Vitis vinifera plant and is realized through loose stomatal control that allows midday leaf water potential to decline progressively with decreasing soil water availability, prioritizing continued carbon assimilation over strict maintenance of tissue hydration during drought. This disposition represents the productivity-oriented end of the stomatal regulation spectrum, with anisohydric cultivars maintaining substantial stomatal opening and gas exchange as drought develops, accepting lower leaf water potential as a consequence of continued transpiration against increasing soil-to-leaf water potential gradient. The term "anisohydric" (Greek: unequal water) refers to the variable leaf water status that results from this strategy, with midday water potential tracking soil water potential rather than being defended at a stable set-point. Anisohydric behavior involves reduced sensitivity to ABA, higher stomatal conductance at equivalent water potential, and potentially greater reliance on hydraulic signals versus chemical signals in stomatal regulation. The adaptive value of Anisohydric_Behavior_Disposition lies in maximizing carbon gain during periods of moderate water deficit, supporting growth and fruit development when isohydric cultivars would severely curtail photosynthesis. However, this aggressive strategy incurs risks of hydraulic failure (cavitation) and tissue damage under severe or prolonged drought when water potential declines below critical thresholds. Classic anisohydric grapevine cultivars include 'Syrah' (Shiraz) and 'Semillon'.
IAO_0000116: Anisohydric_Behavior_Disposition is_a Stomatal_Regulation_Disposition. Anisohydric behavior allows leaf water potential to decline with soil drying, maintaining gas exchange at the cost of tissue hydration. The mechanism involves reduced ABA sensitivity and/or delayed ABA accumulation compared to isohydric cultivars. Anisohydric cultivars are favored in environments with moderate, predictable drought and available irrigation. Risks include hydraulic failure and tissue damage under severe drought. 'Syrah/Shiraz' and 'Semillon' are classic anisohydric cultivars.
IAO_0000118: Anisohydrisches-Verhalten-Disposition @de
IAO_0000118: Opportunistische-Wassernutzung @de
IAO_0000118: Variable-Wasserpotential-Strategie @de
IAO_0000118: anisohydric stomatal behavior
IAO_0000118: opportunistic water use
IAO_0000118: risk-taking water strategy
IAO_0000119: Schultz HR (2003) Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought, Plant Cell and Environment 26:1393-1405 Hochberg U et al. (2013) Stomatal regulation of anisohydric grapevine (Vitis vinifera cv. Syrah) during drought stress, Annals of Botany 112:1595-1606 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105:661-676
has db xref: PO:0008032

Anisohydric Behavior Quality
type: Class
subclass of: Stomatal Response To Drought Quality
IAO_0000112: Anisohydric behavior quality characterization in Barossa Valley Shiraz documented the productivity-oriented drought response underlying this cultivar's reputation for sustained performance under Australian conditions. Under progressive soil drying, Shiraz exhibited pronounced anisohydric behavior quality with midday leaf water potential declining from -0.9 MPa at field capacity through -1.4 MPa at moderate soil moisture deficit to -1.9 MPa under severe stress, a 1.0 MPa range contrasting with the 0.2 MPa variation typical of isohydric cultivars under equivalent conditions. Stomatal conductance remained at 65% of maximum at moderate stress levels when isohydric Grenache had already declined to 35%, enabling Shiraz to maintain correspondingly higher photosynthesis and carbon accumulation during the critical ripening period. The anisohydric behavior quality of Shiraz proved advantageous for fruit quality under managed deficit irrigation, with sustained photosynthesis supporting complete ripening even under moderate stress, but created vulnerability under severe stress events where the declining water potential exceeded hydraulic safety margins causing 15% shoot dieback in an extreme drought vintage that left isohydric cultivars undamaged. The anisohydric behavior quality characterization informed management recommendations targeting stress levels within the cultivar's tolerance capacity while exploiting its productivity advantage over more conservative types.
IAO_0000114: IAO_0000122
IAO_0000115: Anisohydric behavior quality is a stomatal response to drought quality that inheres in a grapevine cultivar or clone and represents the drought response strategy characterized by less sensitive stomatal regulation that permits leaf water potential to decline substantially as soil water availability decreases, maintaining stomatal opening and photosynthetic carbon assimilation even as water status falls to levels that would trigger protective closure in isohydric cultivars, representing a risk-tolerant strategy that prioritizes productivity over hydraulic safety under developing water deficit conditions. This quality captures the opposite endpoint of the isohydric-anisohydric behavioral continuum from isohydric behavior, with strongly anisohydric cultivars exhibiting looser stomatal control that sustains carbon assimilation at the cost of declining water potential and increased risk of hydraulic damage if stress exceeds the cultivar's tolerance capacity. The ontological significance of anisohydric behavior quality lies in its characterization of a productivity-oriented drought adaptation strategy with specific implications for vine performance and risk exposure, where anisohydric cultivars may achieve greater carbon assimilation under moderate stress but face elevated risk of cavitation-induced hydraulic damage under severe stress that exceeds their tolerance capacity. The biological basis of anisohydric behavior involves reduced sensitivity of stomatal guard cells to drought-signaling molecules and hydraulic cues, permitting continued stomatal opening despite declining leaf water status, combined with hydraulic architecture characteristics that tolerate lower water potentials without catastrophic failure, including greater xylem cavitation resistance and the capacity to refill embolized vessels. The characteristic feature of anisohydric behavior is the progressive decline in midday leaf water potential as soil dries, tracking soil water availability rather than main…
IAO_0000116: Anisohydric_Behavior_Quality is_a Stomatal_Response_To_Drought_Quality, representing the risk-tolerant drought strategy allowing leaf water potential to vary with conditions while maintaining stomatal opening. This class addresses the opposite endpoint of the behavioral spectrum from Isohydric_Behavior_Quality. The diagnostic feature is declining midday water potential (often 1.0+ MPa range) tracking soil moisture. Syrah/Shiraz is the classic anisohydric Vitis vinifera cultivar. The strategy sustains productivity under moderate stress but creates vulnerability to hydraulic damage under severe drought, requiring management within cultivar-specific tolerance limits.
IAO_0000118: Wasser-verbrauchende Strategie @de
IAO_0000118: anisohydric strategy
IAO_0000118: anisohydrisches Verhalten @de
IAO_0000118: productivity-oriented behavior
IAO_0000118: produktivitätsorientierte Strategie @de
IAO_0000118: variable water potential
IAO_0000118: variables Wasserpotential @de
IAO_0000118: water-spending strategy
IAO_0000119: Schultz HR (2003) Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought. Plant, Cell and Environment 26:1393-1405 Soar CJ et al. (2006) Grape vine varieties Shiraz and Grenache differ in their stomatal response to VPD: apparent links with ABA physiology and gene expression in leaf tissue. Australian Journal of Grape and Wine Research 12:2-12 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data. Annals of Botany 105:661-676
has db xref: PO:0025610

Annual Precipitation
type: Class
subclass of: Precipitation Data
IAO_0000112: Annual precipitation for Barossa Valley, South Australia averages 450-500 mm, classifying it among the world's drier premium wine regions and necessitating supplemental irrigation for most cultivars. Mendoza, Argentina records only 200-250 mm annually, with virtually all vineyard water supplied by Andean snowmelt irrigation through historic canal systems. By contrast, the Vinho Verde region of northern Portugal receives 1200-1500 mm annually, requiring vigorous canopy management and disease-resistant training systems to manage the excess moisture.
IAO_0000114: IAO_0000122
IAO_0000115: Annual precipitation is a precipitation data entity that records the cumulative total of all atmospheric water deposition (rain, snow, hail, sleet, and dew) received at a viticultural site over a complete calendar or hydrological year, expressed in millimeters (mm), providing the baseline hydrological characterization of a vineyard's water input regime.
IAO_0000116: Annual precipitation serves as the coarsest but most widely cited hydrological descriptor for viticultural regions, with the global range for quality wine production spanning roughly 250-1500 mm. However, annual totals alone are insufficient for viticultural characterization, as the seasonal distribution, rainfall intensity, and soil water-holding capacity fundamentally modulate the vine's effective water supply. Regions receiving identical annual precipitation can support radically different viticultural outcomes — 600 mm concentrated in winter dormancy (Mediterranean climate) creates very different growing conditions than 600 mm distributed uniformly throughout the year (oceanic climate). The trend toward higher annual precipitation variability under climate change increases the importance of tracking multi-year precipitation statistics rather than long-term averages alone.
IAO_0000118: Gesamtjahresniederschlag @de
IAO_0000118: Jahresniederschlag @de
IAO_0000118: Jahresniederschlagsmenge @de
IAO_0000118: annual rainfall total
IAO_0000118: cumulative annual precipitation
IAO_0000118: jährliche Niederschlagssumme @de
IAO_0000118: total annual rainfall
IAO_0000118: yearly precipitation
IAO_0000119: Gladstones J (2011) Wine, Terroir and Climate Change, Wakefield Press, pp.: 119-132 Jackson RS (2020) Wine Science: Principles and Applications, 5th Ed, Academic Press, pp.: 56-71 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press, pp.: 327-345
has db xref: no direct PO equivalent

Annual Production Cost
type: Class
subclass of: Cost Of Production
IAO_0000112: Annual production cost for Grüner Veltliner in the Wachau (2023 estimates, premium Smaragd-quality production) approximately €8,000-12,000/ha, reflecting the high labor intensity of steep terraced vineyards (50-60% of total cost): winter pruning €1,200-1,800/ha (hand pruning in narrow terrace rows, 40-60 hours/ha), canopy management €1,500-2,500/ha (multiple passes for shoot thinning, positioning, leaf removal, hedging), spray program €800-1,200/ha (12-16 applications for powdery and downy mildew management, with higher per-hectare costs on steep slopes requiring small-equipment application), crop thinning €500-800/ha (green harvest to achieve Smaragd quality concentration), soil management €400-600/ha (cover crop mowing, limited tillage on terraces, manual weed control around vine trunks), machinery and equipment €800-1,200/ha (depreciation and operating costs for specialized narrow-track equipment suited to terrace viticulture), and overhead €800-1,200/ha (insurance, land tax, Vinea Wachau membership, organic certification fees where applicable). Annual production cost for Cabernet Sauvignon in Coonawarra (2023 estimates, premium production) approximately AUD 6,000-9,000/ha reflecting lower labor costs through mechanization of several operations, but higher irrigation infrastructure and water costs specific to Australian conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Annual production cost is a cost of production entity that documents the recurring operational expenditures of managing a mature, commercially productive vineyard through a single growing season, encompassing labor costs (the single largest component, including permanent and seasonal workforce for pruning, canopy management, crop thinning, and general vineyard operations), materials and inputs (spray materials for pest and disease management, fertilizers, soil amendments, fuel and energy), machinery and equipment costs (depreciation, maintenance, and operating costs for tractors, sprayers, mowing equipment, and specialized viticultural machinery), overhead and administrative costs (insurance, land tax, regulatory compliance, record-keeping, certification fees), and contracted service costs (specialized operations performed by external contractors — mechanical pruning, aerial or precision spraying, soil sampling), expressed per hectare per year with specification of the production system, labor cost environment, and viticultural intensity level.
IAO_0000116: Annual production cost documentation captures the financial reality of vineyard management — the year-after-year operational expenditures that must be covered by grape revenue to sustain viable production, and that vary substantially across cultivars, regions, production systems, and quality ambition levels. The labor cost component dominates annual production cost in most viticultural contexts, typically representing 40-65% of total per-hectare costs, and is the component most sensitive to regional variation — labor rates for viticultural workers range from €3-5/hour in North Africa and Eastern Europe to €15-20/hour in Central Europe to €25-35/hour in Australia, the US, and Switzerland, creating order-of-magnitude differences in the labor cost component across regions. The cultivar-specific dimension of annual production cost reflects the management requirements inherent to each variety — disease-susceptible cultivars (Pinot Noir's susceptibility to botrytis, Müller-Thurgau's mildew vulnerability) require more intensive spray programs increasing materials and application costs, vigorous cultivars requiring extensive canopy management incur higher labor costs, and cultivars demanding meticulous crop thinning for quality (Pinot Noir, Sangiovese) add additional seasonal labor requirements. The production system dimension creates significant cost differentiation — conventional viticulture minimizes labor through herbicide weed control and efficient synthetic spray programs, organic viticulture substitutes mechanical weed control (higher labor and fuel costs) and biological/mineral spray materials (more frequent applications, higher per-application labor cost), and biodynamic viticulture adds preparation costs (500, 501, and compost preparations) and increased management attention, with the total cost differential between conventional and certified organic typically 15-30% and biodynamic 20-40% above conventional. The relationship between annual production cost and wine…
IAO_0000118: Betriebskosten @de
IAO_0000118: Jahreskosten @de
IAO_0000118: annual operating expenditure
IAO_0000118: annual vineyard cost
IAO_0000118: jährliche Produktionskosten @de
IAO_0000118: jährlicher Betriebsaufwand @de
IAO_0000118: laufende Bewirtschaftungskosten @de
IAO_0000118: operating cost
IAO_0000118: recurring production cost
IAO_0000118: vineyard management cost
IAO_0000119: LWK Burgenland (2023) Weinbaukalkulation — Betriebskosten Weingarten UC Davis (2023) Sample costs to produce wine grapes, Department of Agricultural and Resource Economics Wine Australia (2023) Vineyard benchmarking studies Eurostat (2023) Agricultural production costs — vineyards
has db xref: no direct PO equivalent

Annual Ring
type: Class
subclass of: Trunk Wood
IAO_0000112: Cabernet Sauvignon annual ring at year 12 post-planting shows 2.8-4.2 mm radial width, distinct ring-porous anatomy with earlywood vessels 180-260 μm diameter occupying 40-48% of earlywood zone (formed April-June), latewood vessels 50-110 μm diameter with higher fiber content (formed July-September), clear ring boundary marked by transition to next year's large earlywood vessels, and width indicating favorable growing conditions compared to preceding year (previous ring 2.2-3.4 mm)
IAO_0000114: IAO_0000122
IAO_0000115: An annual ring is a layer of secondary xylem produced by vascular cambium during a single growing season in Vitis vinifera trunk, comprising distinct earlywood and latewood zones that form a visible concentric band in trunk cross-section, providing dendrochronological record of vine growth history and environmental conditions experienced during each year of trunk development. Annual ring formation occurs through seasonal cambial activity= cambium initiates cell division in spring (March-April in Northern Hemisphere temperate climates) producing earlywood with large vessels optimized for water transport, cambium continues division through summer (May-August) with transition to latewood containing smaller vessels and more fibers, cambial activity ceases in fall (September-October) marking ring boundary, and dormant period (November-February) precedes next spring when new ring formation begins. Annual ring anatomy in Vitis vinifera exhibits ring-porous pattern= earlywood (inner portion of ring formed April-June) characterized by large-diameter vessels (120-300 μm) occupying 35-55% of earlywood area providing majority of hydraulic conductance, latewood (outer portion formed July-September) containing smaller vessels (40-120 μm) and higher proportion of fibers providing mechanical strength, distinct boundary between rings marked by transition from small latewood vessels of one year to large earlywood vessels of next year, and vessels arranged in radial or slightly tangential patterns with ray parenchyma providing radial organization. Annual ring width varies dramatically by vine age, vigor, and environmental conditions= young vigorous vines (years 1-5) producing wide rings (3-8 mm radial width reflecting rapid growth and large vessel formation), mature moderate-growth vines (years 8-25) producing intermediate rings (1.5-4 mm width reflecting stable productivity), old declining vines (years 30-50+) producing narrow rings (0.5-2.5 mm width reflecting reduced vigor), and en…
IAO_0000116: Annual_Ring emphasizes yearly growth increment and is distinguished from specific ring types (Narrow_Annual_Ring, Wide_Annual_Ring, Growth_Year_Annual_Ring) by encompassing all annual xylem production regardless of width or characteristics. Critical for understanding trunk diameter development, dendrochronology of vine growth, environmental effects on wood formation, and aging methodology for old vines.
IAO_0000118: Growth ring
IAO_0000118: Holzring @de
IAO_0000118: Jahresring @de
IAO_0000118: Tree ring
IAO_0000118: Wachstumsring @de
IAO_0000118: Xylem ring
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Schweingruber, F. H. (1996). Tree Rings and Environment= Dendroecology. Paul Haupt Publishers.
has db xref: PO:0025007

Annual Yield Stability Quality
type: Class
subclass of: Yield Consistency Quality
IAO_0000112: Annual yield stability assessment across 10 vintages in Chardonnay reveals the site-dependent production reliability, with sheltered site showing high stability (mean 7.2 t/ha, range 5.8-8.4, CV 11%, no vintage below economic threshold), while exposed site shows low stability (mean 6.8 t/ha similar but range 2.1-10.5, CV 38%, three vintages with severe frost or disease losses), demonstrating how site characteristics affect annual stability independently of mean yield, with implications for risk management and contract reliability.
IAO_0000114: IAO_0000122
IAO_0000115: Annual yield stability quality is a yield consistency quality that represents the degree to which grape production remains constant from year to year, characterizing the temporal reliability of vineyard output that determines how predictably production targets can be achieved across vintages despite the inevitable variation in weather, pest pressure, and other season-specific factors. Within the BFO framework, this quality specifically addresses the inter-annual dimension of yield consistency, distinguishing year-to-year variation from spatial variation while recognizing that annual stability reflects the vineyard's resilience to seasonal fluctuations—highly stable vineyards buffering environmental variation to maintain consistent output, while unstable vineyards amplifying seasonal differences into large yield swings. The ontological significance lies in annual yield stability determining the reliability of production for business planning, where stable yields enable confident forward contracting, consistent winery operations, and predictable cash flows, while unstable yields create boom-and-bust cycles that complicate inventory management, strain buyer relationships, and introduce financial volatility that affects long-term viability. The factors creating annual yield variation include weather effects on fruit set (frost, rain during flowering, heat stress reducing berry numbers), weather effects on berry development (drought reducing berry size, heat events affecting ripening), pest and disease pressure variation among years (Botrytis in wet years, mildew epidemics), and carry-over effects from previous seasons (depleted reserves from overcropping affecting subsequent fruitfulness). The management approaches for improving annual stability include reserve management (maintaining adequate carbohydrate reserves to buffer stress years), crop load management (consistent pruning and thinning practices regardless of apparent potential), irrigation management (supplement…
IAO_0000116: Annual_Yield_Stability_Quality addresses the year-to-year consistency of production affecting business planning reliability. This quality reflects vineyard resilience to seasonal variation. The class supports risk assessment and production forecasting through annual stability characterization.
IAO_0000118: Jahrgangsstabilität @de
IAO_0000118: annual production constancy
IAO_0000118: jährliche Ertragsstabilität @de
IAO_0000118: jährliche Produktionskonstanz @de
IAO_0000118: temporal yield reliability
IAO_0000118: vintage stability
IAO_0000118: year-to-year consistency
IAO_0000118: zeitliche Ertragsreliabilität @de
IAO_0000119: Clingeleffer PR (2001) Crop development, crop estimation and crop control to secure quality and production of major wine grape varieties: a national approach. Final report to Grape and Wine Research and Development Corporation. CSIRO Plant Industry, Merbein Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 145-230
has db xref: PO:0009001

Anther
type: Class
subclass of: Stamen
IAO_0000112: Merlot hermaphrodite flowers at BBCH 61-63 (beginning to full bloom) exhibit anthers 0.7-0.85 mm length with bright yellow coloration, longitudinal dehiscence slits opening along both lobes releasing copious yellow pollen visible as clouds when flowers are disturbed, with each anther producing approximately 4,000-6,000 pollen grains totaling 20,000-30,000 grains per five-anther flower, achieving efficient self-pollination. Pinot Noir at BBCH 65 shows fully dehisced anthers with opened longitudinal slits and partially depleted pollen contents creating lighter yellow to cream coloration, with dehiscence having occurred 6-24 hours previously and majority of pollen already released and dispersed. Syrah experiencing cool temperatures (12-14°C) during attempted bloom shows delayed anther dehiscence with mature yellow anthers remaining closed 24-48 hours after calyptra shedding, eventually achieving partial dehiscence when temperatures increase to 18-20°C but with reduced pollen release efficiency contributing to decreased fruit set (42-48% versus normal 54-62%). Gewürztraminer functionally female flowers exhibit small anthers 0.4-0.55 mm with reduced pollen content producing only 500-1,500 grains per anther (<5,000 total per flower), showing reflex positioning below pistil and minimal functional significance for reproduction despite morphological presence and partial dehiscence.
IAO_0000114: IAO_0000122
IAO_0000115: An anther is the terminal pollen-producing structure of the stamen comprising two lobes (thecae) positioned on opposite sides of the filament apex, with each lobe containing two pollen sacs (microsporangia) where microsporogenesis and pollen maturation occur, culminating in anther dehiscence through longitudinal splitting that releases mature pollen grains for dispersal to receptive stigmas. The anther structure consists of= (1) two elongated lobes (left and right thecae) typically 0.4-1 mm in length and 0.15-0.4 mm in width each, connected by a central connective tissue region continuous with the filament apex (2) four pollen sacs (two per lobe) arranged as two pairs, each sac developing as a microsporangium producing pollen through meiotic and mitotic divisions (3) anther wall comprising multiple tissue layers including epidermis, endothecium (fibrous layer), middle layers, and tapetum (nutritive layer), with the endothecium playing a critical role in dehiscence mechanics through differential cell wall thickening creating hygroscopic tension (4) stomium (dehiscence zone) running longitudinally along each lobe where programmed cell breakdown creates the opening slit for pollen release (5) vascular tissue in the connective providing nutrient supply to developing pollen. Anther development follows a characteristic temporal sequence= early anther primordia (BBCH 53-54) appear as undifferentiated swellings at filament tips anther lobe differentiation (BBCH 54-55) creates bilateral symmetry with four pollen sac initiation microsporogenesis (BBCH 55-57) involves pollen mother cell meiosis producing haploid microspore tetrads within pollen sacs pollen maturation (BBCH 57-59) transforms microspores into mature pollen grains through vacuolation, wall formation, and accumulation of storage reserves anther maturation (BBCH 59-60) involves anther wall tissue maturation, endothecium cell wall thickening, and preparation of dehiscence zones anther dehiscence (BBCH 61-65) through…
IAO_0000116: Anther represents the pollen-producing terminal structure of the stamen and must be distinguished from the Filament (stalk component), from Pollen_Sac (internal compartments within anther lobes), and from pollen itself (the dispersed product). The anther is the critical functional component determining pollen production quantity and quality, with anther size, pollen output, and dehiscence efficiency varying dramatically among flower types and strongly influenced by environmental conditions during development and at anthesis. Sub-classification into Mature_Anther, Dehiscing_Anther, and Post_Dehiscence_Anther reflects the critical functional progression from pollen-containing through pollen-releasing to pollen-depleted states. Anther characteristics (size, color, dehiscence timing and completeness) serve as important diagnostic indicators for assessing flower function, bloom progression, environmental stress effects, and reproductive potential.
IAO_0000118: Anthere @de
IAO_0000118: Pollensackträger @de
IAO_0000118: Staubbeutel @de
IAO_0000118: microsporangium-bearing structure
IAO_0000118: pollen sac organ
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 101-106 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 94-98 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 187-192.
has db xref: PO:0009066

Anther Dehiscence
type: Class
subclass of: Pollen Release
IAO_0000112: Pinot Noir in Burgundy shows anther dehiscence during early-mid June Year N+1 at BBCH 60-65 over 7-9 days, with anthers progressively opening following cap fall predominantly during morning hours 9am-11am when humidity drops below 70%, creating longitudinal slits releasing abundant pollen, under continental conditions of 19-25°C temperature, 55-72% relative humidity with favorable morning decline, typical of this early-to-mid season cultivar showing efficient dehiscence supporting 58-68% fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Anther dehiscence represents the anther opening process where specialized stomium zones undergo structural breakdown creating longitudinal slits enabling pollen liberation from enclosed locules, establishing essential mechanism for male gamete release during flowering. This critical opening process occurs during early-mid flowering in early-mid June in temperate regions Year N+1, typically spanning 5-10 days as anthers progressively dehisce following cap fall and flower opening throughout cluster, corresponding to BBCH 60-65 stages. Dehiscence mechanism involves coordinated structural and physiological processes including anther wall maturation preparing opening, stomium zone activation triggering rupture, and mechanical forces driving slit formation enabling pollen access to exterior. Anther wall structure includes multiple tissue layers with outer epidermis providing protection, middle fibrous layer with hygroscopic properties creating mechanical tension, inner tapetum layer having degenerating by dehiscence, and endothecium cells with thickened walls except at stomium providing structural framework. Stomium zone represents specialized tissue region extending longitudinally along anther where cells lack wall thickening making tissue mechanically weak, predetermined rupture site positioned to enable effective pollen release, and cell breakdown mechanism involving enzymatic wall degradation creating opening. Anther maturation preceding dehiscence shows progressive color change from green toward yellow-brown indicating approaching readiness, tissue dehydration creating mechanical properties enabling rupture, and cytoplasmic changes in stomium cells preparing breakdown. Dehiscence triggering shows strong environmental dependence with humidity decrease causing anther wall dehydration critical for creating mechanical tension, temperature affecting tissue properties and enzymatic activity, and typically occurring during morning hours 8am-12pm as conditions become favorab…
IAO_0000116: Anther_Dehiscence is first major Pollen_Release phase establishing liberation mechanism through anther opening. Subdivided into Anther_Wall_Rupture, Stomium_Opening, and Initial_Pollen_Exposure. Highly dependent on environmental conditions particularly humidity and temperature. Occurs following cap fall and flower opening typically within hours to day. Essential for pollen availability. Failure causes severe reproductive failure and poor fruit set. Transitions to Active_Pollen_Shedding as pollen liberates and disperses.
IAO_0000118: Antheren-Dehiszenz @de
IAO_0000118: Antheren-Ruptur @de
IAO_0000118: Pollensackaufbrechen @de
IAO_0000118: Staubbeutelöffnung @de
IAO_0000118: anther opening
IAO_0000118: anther rupture
IAO_0000118: locule dehiscence
IAO_0000118: pollen sac opening
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 375-380 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 287-290
has db xref: no direct PO equivalent

Anther Wall Rupture
type: Class
subclass of: Anther Dehiscence
IAO_0000112: Syrah in Rhône Valley shows anther wall rupture during mid-June Year N+1 at BBCH 60-65, with anther walls failing along stomium zones when morning humidity drops below 68% and temperature reaches 24-26°C creating mechanical stress exceeding tissue strength, rupture creating 2.5-3.5 mm longitudinal slits exposing pollen mass, under Mediterranean conditions with favorable morning dehydration enabling efficient rupture throughout cluster typical of this mid-to-late season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Anther wall rupture represents the initial structural failure in anther dehiscence when mechanical stresses exceed tissue strength creating opening in specialized stomium zones, initiating pollen liberation process through breach of protective anther wall. This critical mechanical event occurs during anther dehiscence in early-mid June in temperate regions Year N+1, typically occurring within minutes to hours once conditions trigger rupture as part of BBCH 60-65 flowering stages. Mechanical stress accumulation preceding rupture involves tissue dehydration causing volumetric shrinkage, differential contraction in hygroscopic fibrous layer creating tension, and stomium zone experiencing concentrated stress due to structural weakness representing predetermined failure site. Tissue dehydration driving rupture shows progressive water loss from anther wall tissues as environmental humidity decreases and temperature rises, hygroscopic fibrous layer cells containing cellulose microfibrils oriented to contract upon dehydration creating directional mechanical force, and inner wall layers shrinking differentially creating shearing stresses at stomium interface. Stomium zone vulnerability results from specialized structure with cells lacking secondary wall thickening found in adjacent tissues, mechanical weakness making tissue unable to resist mounting stress, and positioning along anther length providing optimal location for longitudinal slit formation enabling pollen access. Critical stress threshold shows rupture occurring when accumulated mechanical stress exceeds stomium tissue tensile strength estimated 0.3-0.8 MPa, threshold varying with tissue maturation state and hydration level, and rapid humidity decline enabling faster stress accumulation triggering earlier rupture. Rupture initiation typically begins at localized point along stomium zone where stress concentration or tissue weakness creates failure nucleus, crack propagation proceeding longitudinally along weak sto…
IAO_0000116: Anther_Wall_Rupture is first aspect of Anther_Dehiscence, distinguished by initial structural failure creating opening. Represents mechanical event driven by dehydration stress. Occurs at specialized stomium zone predetermined weak tissue. Requires favorable environmental conditions particularly humidity decline. Brief seconds to minutes duration once triggered. Followed by Stomium_Opening discussing tissue specialization and Initial_Pollen_Exposure. Essential first step enabling pollen liberation. Failure prevents pollen release causing reproductive failure.
IAO_0000118: Antheren-Spaltung @de
IAO_0000118: Antherenwand-Ruptur @de
IAO_0000118: Staubbeutelwandaufbruch @de
IAO_0000118: Stomium-Bruch @de
IAO_0000118: anther splitting
IAO_0000118: anther wall breaking
IAO_0000118: locule opening
IAO_0000118: stomium rupture
IAO_0000119: Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 287-290 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 376-380
has db xref: no direct PO equivalent

Anthesis
type: Class
subclass of: Flowering
IAO_0000112: Cabernet Sauvignon in Napa Valley shows anthesis during early-mid June Year N+1 at BBCH 60-65 over 7-9 days, with first flowers opening June 4-6 followed by peak anthesis June 7-11 showing 50-70% simultaneous opening and completing June 12-14, under warm climate conditions of 22-28°C temperature, 45-65% relative humidity, light winds, no rain during bloom, supporting efficient pollination and 50-65% fruit set typical of this late-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Anthesis represents the flower opening phase encompassing cap shedding, reproductive organ exposure, pollen release, and pollination processes where flowers transition from closed bud state to open functional reproductive structures enabling pollen transfer to receptive stigmas, establishing conditions for fertilization and fruit set. This fundamental reproductive stage occurs during early-mid June in temperate regions Year N+1, typically spanning 5-10 days from first flower opening through completion across cluster depending on developmental synchrony and environmental conditions, corresponding to BBCH 60-65 stages. Anthesis progression shows characteristic temporal pattern beginning with sporadic opening of earliest-maturing flowers typically at cluster apex corresponding to earliest primordium formation, accelerating through peak anthesis when maximum 40-70% flowers open simultaneously within 2-3 days, and declining during late phase as final 20-30% flowers complete opening, creating overall flowering duration of 5-10 days under favorable conditions. Cap shedding represents distinctive grapevine flowering mechanism with fused petal calyptra detaching as unit from receptacle base, lifting away from flower through combined forces of expanding reproductive organs pushing upward, turgor changes potentially creating mechanical pressure, and wind or gravity causing final detachment and fall. Calyptra detachment shows characteristic appearance with cap initially loosening at base showing slight gap, progressively lifting upward as abscission zone cells separate, and ultimately detaching completely falling away from flower typically within minutes to hours of abscission initiation. Abscission zone development involves enzymatic degradation of middle lamella in specialized cell layers at calyptra-receptacle junction, with cellulase and pectinase enzymes breaking down cell wall polysaccharides creating separation plane, under hormonal regulation possibly involving ethylene…
IAO_0000116: Anthesis is first major phase of Flowering, distinguished by flower opening and pollination processes. Subdivided into Early_Anthesis and Peak_Anthesis based on temporal progression and flowering intensity. Followed by fertilization and fruit set processes. Corresponds to BBCH 60-65. Environmental conditions particularly temperature and humidity critically affect success. Duration and timing major determinants of fruit set and yield.
IAO_0000118: Anthese @de
IAO_0000118: Blühphase @de
IAO_0000118: Blütenöffnung @de
IAO_0000118: Kalyptra-Abwurf @de
IAO_0000118: bloom period
IAO_0000118: cap shedding period
IAO_0000118: flower opening
IAO_0000118: flowering phase
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-375 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 275-285 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Carmona MJ et al. (2008) Grapevine inflorescence and flower development, Adv Bot Res 47:301-337
has db xref: no direct PO equivalent

Anthesis Completion
type: Class
subclass of: Complete Anthesis
IAO_0000112: Pinot Noir in Oregon shows anthesis completion during early July Year N+1 at BBCH 69 on approximately July 2, with all reproductive processes terminated, definitive fruit set of 58-68% establishing 310-420 berries per cluster, visible berry development 5-8 mm diameter throughout cluster, unfertilized flowers showing active abscission, under cool climate conditions of 20-25°C temperature, typical of this early-to-mid season cultivar completing flowering 13-15 days after first opening and transitioning definitively to berry development phase
IAO_0000114: IAO_0000122
IAO_0000115: Anthesis completion represents the definitive reproductive phase conclusion when all flowering processes have terminated, fruit set outcomes are established, and cluster has fully transitioned to developmental phase with no residual reproductive activity or potential. This conclusive reproductive milestone occurs during complete anthesis in late June-early July in temperate regions Year N+1 shortly after all flowers opened, representing 1-2 day period confirming reproductive cessation and developmental transition, corresponding to BBCH 69 complete. Completion confirmation shows multiple converging indicators including absence of any further flower opening activity with all viable buds having opened, complete cessation of pollen production and availability with all anthers depleted, elimination of stigma receptivity with all stigmas either fertilized or senesced, and overall reproductive function terminated across cluster. Fruit set finalization at completion establishes definitive berry number with count of successfully fertilized flowers determining yield potential, typical set percentages 30-75% flowers creating 100-500 berries per cluster depending on cultivar and conditions, and established berry population representing maximum potential fruit load though subsequent berry drop or management thinning may reduce final harvest numbers. Berry development focus at completion shows all metabolic and developmental resources directing toward expanding berries with rapid cell division creating berry cell number potential, hormonal signals from developing seeds and pericarp coordinating growth, and berry expansion visible with 0.3-0.6 mm diameter increase daily during this rapid early growth phase. Unfertilized flower fate at completion shows senescence universally established with all failed reproductions showing brown discoloration and tissue deterioration, abscission zones fully developed enabling progressive flower drop, and elimination of non-functional reproductive …
IAO_0000116: Anthesis_Completion is second of three Complete_Anthesis aspects, distinguished by definitive reproductive cessation confirmation. Follows All_Flowers_Opened establishing opening extent. Represents conclusive reproductive milestone with fruit set finalized. Marks full transition to developmental phase. Enables management transitions and yield predictions. Critical phenological reference point in annual progression.
IAO_0000118: Antheseabschluss @de
IAO_0000118: Blühschluss @de
IAO_0000118: Blütephaseende @de
IAO_0000118: anthesis termination
IAO_0000118: bloom finish
IAO_0000118: flowering conclusion
IAO_0000118: reproductive completion
IAO_0000118: reproduktive Vollendung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 390-395 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Anthocyanin Accumulation
type: Class
subclass of: Phenolic Maturation
IAO_0000112: In Merlot berries in Saint-Émilion, Bordeaux during BBCH 81-89, anthocyanin accumulation increases total anthocyanin content from 0.15 to 1.65 mg/g fresh weight over 42 days, with malvidin-3-glucoside accumulating to 0.82 mg/g representing 50% of total anthocyanins, petunidin-3-glucoside reaching 0.28 mg/g, and delphinidin-3-glucoside at 0.22 mg/g, establishing the characteristic Merlot color profile under moderate oceanic conditions averaging 24°C with beneficial diurnal temperature variation.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin accumulation describes the progressive biosynthesis and vacuolar deposition of anthocyanin pigments in Vitis vinifera berry skin cells during the post-veraison ripening period, wherein the coordinated expression of flavonoid pathway genes enables synthesis of the cyanidin, delphinidin, peonidin, petunidin, and malvidin glycosides that produce the red, purple, and blue coloration characterizing ripe berries of pigmented grape varieties over the 30-45 day period from veraison to harvest maturity. This process involves the final steps of the flavonoid biosynthetic pathway with anthocyanidin synthase converting leucoanthocyanidins to anthocyanidins, UDP-glucose flavonoid glucosyltransferase attaching glucose to form stable anthocyanin glucosides, and O-methyltransferases generating the methylated derivatives peonidin, petunidin, and malvidin from their respective unmethylated precursors cyanidin and delphinidin. The quantitative aspects of anthocyanin accumulation show dramatic cultivar variation, with deeply colored varieties such as Alicante Bouschet accumulating 2000-4000 mg/kg berry weight, moderately pigmented varieties such as Cabernet Sauvignon reaching 1000-2000 mg/kg, and lightly colored varieties such as Pinot Noir achieving 400-800 mg/kg under equivalent ripening conditions, reflecting genetic differences in pathway enzyme expression levels and regulatory factor activities. Cellular localization restricts anthocyanin accumulation to hypodermal cell layers of the exocarp where flavonoid pathway enzymes show coordinate expression, with synthesized anthocyanins transported into vacuolar compartments through glutathione S-transferase mediated mechanisms and tonoplast transporters, establishing the vacuolar pigment pools that confer berry color visible through the overlying epidermal cell layer. The temporal dynamics of anthocyanin accumulation show characteristic patterns with rapid initial accumulation during the first 2-3 weeks post-veraison when bi…
IAO_0000116: Anthocyanin_Accumulation is parent class under Phenolic_Maturation representing pigment biosynthesis and deposition in skin. Contains subclasses Progressive_Anthocyanin_Synthesis, Color_Intensity_Development, and Anthocyanin_Profile_Evolution. Duration 30-45 days post-veraison. Exclusive to hypodermal exocarp cells. Temperature and light sensitive. Cultivar-specific accumulation capacity ranges from 400 to 4000 mg/kg.
IAO_0000118: Anthocyan-Akkumulation @de
IAO_0000118: Anthocyan-Biosynthese-und-Einlagerung @de
IAO_0000118: Beeren-Pigment-Akkumulation @de
IAO_0000118: Farbpigment-Anreicherung @de
IAO_0000118: anthocyanin biosynthesis and deposition
IAO_0000118: anthocyanin development
IAO_0000118: berry pigment accumulation
IAO_0000118: color pigment accumulation
IAO_0000119: Boss PK et al (1996) Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Molecular Biology 32: 565-569 Castellarin SD et al (2007) Colour variation in red grapevines. Planta 227: 895-908 Keller M (2020) The Science of Grapevines 3rd Ed pp 310-325
has db xref: no direct PO equivalent

Anthocyanin Accumulation Disposition
type: Class
subclass of: Phenolic Compound Disposition
IAO_0000112: Anthocyanin concentration in red grape skins ranges from 200-400 mg/100g in lightly colored cultivars such as Pinot Noir to 1500-2500 mg/100g in deeply colored types such as Tannat and Alicante Bouschet. Five anthocyanidin aglycones occur in V. vinifera, differing in B-ring hydroxylation and methoxylation pattern, with 3-O-glucoside and 3-O-acylglucoside conjugates predominating. Anthocyanin biosynthesis begins at veraison with coordinated upregulation of VvUFGT (UDP-glucose:flavonoid 3-O-glucosyltransferase), VvMYBA1/A2 transcription factors, and structural genes. Accumulation peaks 2-4 weeks post-veraison, with concentration subsequently declining through degradation and dilution, losing 20-40% between peak and harvest in warm climates.
IAO_0000114: IAO_0000122
IAO_0000115: A phenolic compound disposition that is the inherited capacity of a Vitis vinifera plant to synthesize and accumulate anthocyanin pigments in grape berry skins through the flavonoid pathway, with genotype-specific total concentration, anthocyanin profile (relative proportions of individual anthocyanins), and modification patterns (glycosylation, acylation) determining red wine color intensity, hue, and stability.
IAO_0000116: Anthocyanin_Accumulation_Disposition serves as the parent class for specific anthocyanin type and concentration traits. Anthocyanins are the sole pigments responsible for red grape and wine color, with their chemistry fundamentally affecting color expression. The trait shows high heritability (h² = 0.70-0.85) for total concentration but also strong environmental modulation, particularly by temperature and light. The VvMYBA1/A2 locus is the major genetic determinant, with white-fruited cultivars carrying non-functional alleles.
IAO_0000118: Anthocyan-Disposition @de
IAO_0000118: Anthocyanakkumulation @de
IAO_0000118: Farbstoffbildung @de
IAO_0000118: anthocyanin synthesis capacity
IAO_0000118: grape color trait
IAO_0000118: pigment accumulation disposition
IAO_0000119: Boss PK et al. (1996) Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Molecular Biology 32:565-569 Castellarin SD, Di Gaspero G (2007) Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines. BMC Plant Biology 7:46
has db xref: no direct PO equivalent

Anthocyanin Accumulation Quality (P)
type: Class
subclass of: Phosphorus Deficiency Symptom Quality
disjoint with: Root Growth Limitation Quality (P)
IAO_0000112: Anthocyanin accumulation quality assessment for phosphorus deficiency in newly planted Willamette Valley Chardonnay (a white cultivar where leaf reddening is unambiguously stress-related) provided clear diagnostic indication of phosphorus limitation in the establishing vineyard. Visual assessment identified anthocyanin accumulation quality symptoms as reddish-purple coloration beginning at leaf margins and progressing intervenally on basal and mid-shoot leaves, with color intensity scored from 0 (no reddening) through 2 (marginal reddening) to 5 (entire leaf red-purple). Affected vines showed mean anthocyanin accumulation quality scores of 3.5 on basal leaves and 2.0 on mid-shoot leaves, with youngest leaves showing minimal coloration reflecting their priority access to limited phosphorus supplies. The anthocyanin accumulation quality pattern distinguished phosphorus deficiency from other potential causes, as cold-induced anthocyanins would appear on youngest rather than oldest leaves and follow temperature events viral reddening would show vein-associated patterns and magnesium deficiency would show interveinal chlorosis rather than reddening. Spectrophotometric quantification of leaf anthocyanin content confirmed visual scoring, with affected leaves containing 85 μg/g fresh weight anthocyanins versus less than 5 μg/g in normal green Chardonnay leaves. The clear anthocyanin accumulation quality diagnosis enabled targeted phosphorus fertilization that resolved symptoms within 8 weeks, with follow-up assessment showing restoration of normal green coloration confirming that phosphorus limitation had been the cause of the abnormal pigmentation.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin accumulation quality in phosphorus deficiency is a phosphorus deficiency symptom quality that inheres in grapevine leaves and represents the characteristic red-to-purple pigmentation developing as a stress response to phosphorus limitation, with anthocyanin synthesis activated by carbohydrate accumulation in leaves when phosphorus deficiency limits the ATP-dependent processes of sugar export and utilization, creating the distinctive coloration that is often the most visually striking and diagnostically useful symptom of phosphorus deficiency in grapevine. This quality captures the pigmentation response to phosphorus stress, recognizing that the red-purple coloration provides a visible indicator of phosphorus limitation but must be distinguished from other causes of anthocyanin accumulation including cold temperatures, senescence, viral infection, and genetic factors in red-fruited cultivars. The ontological significance of anthocyanin accumulation quality in phosphorus deficiency lies in its visual diagnostic utility enabling field identification of phosphorus limitation, while also requiring careful differential diagnosis since similar coloration patterns can result from unrelated causes. The biological basis of phosphorus-deficiency anthocyanin accumulation encompasses the role of phosphorus in phloem loading and sugar export from leaves, where phosphorus deficiency reduces export capacity causing carbohydrate accumulation that triggers anthocyanin biosynthetic gene expression through sugar signaling pathways, combined with the direct signaling effects of phosphorus status on flavonoid metabolism regulatory networks. The pattern of anthocyanin accumulation in phosphorus deficiency typically shows marginal initiation with progression toward interveinal areas, often with more intense coloration on older leaves reflecting their longer exposure to deficiency conditions and greater carbohydrate accumulation, though the specific pattern varies with deficienc…
IAO_0000116: Anthocyanin_Accumulation_Quality_(P) is_a Phosphorus_Deficiency_Symptom_Quality, representing the red-purple leaf pigmentation resulting from carbohydrate accumulation when P deficiency limits sugar export. This class addresses the most visually striking P deficiency symptom. Sugar accumulation triggers anthocyanin biosynthesis through signaling pathways. Marginal initiation with progression intervenally distinguishes from viral (vein-associated) patterns. White cultivars provide clearest diagnosis since leaf reddening is unambiguously stress-related. Distinguished from cold-induced anthocyanins affecting youngest leaves and from senescence-associated pigmentation.
IAO_0000118: Anthocyan-Akkumulation bei P-Mangel @de
IAO_0000118: P-Limitierungs-Anthocyane @de
IAO_0000118: P-Mangel-Rötung @de
IAO_0000118: P-deficiency reddening
IAO_0000118: P-limitation anthocyanins
IAO_0000118: Phosphorstress-Pigmentierung @de
IAO_0000118: phosphorus stress pigmentation
IAO_0000118: purple coloration from P deficiency
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Chalker-Scott L (1999) Environmental significance of anthocyanins in plant stress responses. Photochemistry and Photobiology 70:1-9 Hammond JP, White PJ (2008) Sucrose transport in the phloem: integrating root responses to phosphorus starvation. Journal of Experimental Botany 59:93-109
has db xref: PO:0009025

Anthocyanin Content
type: Class
subclass of: Phenolic Data
IAO_0000112: Anthocyanin content for Cabernet Sauvignon from Rutherford, Napa Valley (2023 vintage) measures 1.95 mg/g berry fresh weight by the Iland method, with HPLC profiling revealing malvidin-3-glucoside as the dominant species (52% of total), followed by petunidin-3-glucoside (15%), delphinidin-3-glucoside (12%), peonidin-3-glucoside (11%), and cyanidin-3-glucoside (4%), with acylated forms comprising 38% of total anthocyanins — a profile characteristic of Cabernet Sauvignon and indicative of excellent color stability potential. Anthocyanin content for Blaufränkisch from Mittelburgenland (2024 vintage) records 3.1 mg/g at 20° KMW, among the highest values documented for the variety, with the exceptional pigmentation attributed to the Bl-2 clone's genetic predisposition for intense color development combined with the favorable 2024 vintage conditions of moderate temperatures during the anthocyanin synthesis window (15-25°C daytime, 10-15°C nocturnal).
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin content is a phenolic data entity that records the concentration and, where determined, the compositional profile of anthocyanin pigments in the skins of red and rosé grape varieties, measured by pH-differential spectrophotometry (total anthocyanins), HPLC (individual anthocyanin species), or the Iland berry homogenate method, expressed in milligrams per gram of berry fresh weight (mg/g), milligrams per liter of must (mg/L), or milligrams per berry, and representing the primary determinant of red wine color depth, hue, and stability that constitutes a key criterion for phenolic maturity assessment and harvest timing in red wine production.
IAO_0000116: Anthocyanin content is the primary chemical determinant of red wine visual quality and one of the most intensively studied components of grape phenolic maturity. The five anthocyanidin aglycones present in Vitis vinifera (cyanidin, peonidin, delphinidin, petunidin, malvidin) occur as 3-O-monoglucosides and as acylated derivatives (acetylated, p-coumaroylated, caffeoylated), creating a species-specific anthocyanin profile that serves as a cultivar fingerprint — Cabernet Sauvignon is dominated by malvidin with high acylation, Pinot Noir contains predominantly non-acylated monoglucosides, and Tempranillo shows a balanced five-anthocyanidin distribution. The biosynthetic pathway is controlled by the VvMYBA1 and VvMYBA2 transcription factors, with mutations in these genes responsible for the white-skinned sport variants (e.g., Pinot Blanc from Pinot Noir). Environmental regulation of anthocyanin accumulation creates significant vintage variation — optimal synthesis occurs at moderate temperatures (17-25°C) with adequate UV-B exposure, while high temperatures (>35°C) simultaneously inhibit biosynthesis and accelerate degradation, leading to anthocyanin loss in hot vintages. The distinction between total anthocyanins (extracted at pH 1.0 or in 50% ethanol) and extractable anthocyanins (extracted at pH 3.2 simulating wine conditions) provides the extractability index — values above 70% indicate advanced cell wall degradation and readiness for harvest, while lower values suggest that additional hang time may improve color extraction during winemaking. Berry size inversely correlates with anthocyanin concentration per unit weight (smaller berries have higher skin-to-pulp ratio), contributing to the established relationship between water deficit, reduced berry size, and enhanced color in red wines.
IAO_0000118: Anthocyananalyse @de
IAO_0000118: Anthocyangehalt @de
IAO_0000118: Anthocyankonzentration @de
IAO_0000118: Beerenpigmentgehalt @de
IAO_0000118: Farbstoffgehalt @de
IAO_0000118: anthocyanin analysis
IAO_0000118: anthocyanin concentration
IAO_0000118: anthocyanin level
IAO_0000118: grape color content
IAO_0000118: pigment content
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2, 2nd Ed, Wiley, pp.: 173-203 Boss PK et al. (1996) Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Molecular Biology 32(3): 565-569 Castellarin SD et al. (2007) Colour variation in red grapevines. Journal of Experimental Botany 58(15-16): 4257-4270 Iland P et al. (2011) Chemical Analysis of Grapes and Wine, 2nd Ed, pp.: 100-110
has db xref: no direct PO equivalent

Anthocyanin Content Quality
type: Class
subclass of: Flavonoid Quality
IAO_0000112: Anthocyanin content quality profiling in Australian Shiraz employs HPLC analysis quantifying individual anthocyanins to assess both total concentration (target 800-1500 mg/kg at harvest) and compositional profile (malvidin-3-glucoside typically 40-55% of total, with acylated forms contributing 25-40%) the proportion of acylated anthocyanins, particularly malvidin-3-(6-acetyl)-glucoside and malvidin-3-(6-p-coumaroyl)-glucoside, correlates with color stability during aging, guiding selection of fruit for premium wines intended for extended cellaring versus early-drinking styles.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin_Content_Quality encompasses the chemical qualities characterizing the concentration and composition of anthocyanin pigments in grape berry skins, capturing the flavonoid subclass directly responsible for the red, purple, and blue coloration of colored grape cultivars and red wines. Anthocyanins are glycosylated forms of anthocyanidins, the colored aglycones, with glucose attached at the 3-position of the C ring in Vitis vinifera and additional glycosylation at the 5-position in some non-vinifera species. The five primary anthocyanidins in V. vinifera grapes are malvidin, delphinidin, petunidin, peonidin, and cyanidin, distinguished by the hydroxylation and methoxylation pattern of the B ring. Malvidin-based anthocyanins typically dominate in most red wine cultivars, comprising 50-90% of total anthocyanins, while the proportions of other anthocyanidins provide cultivar-specific fingerprints useful for authenticity verification. Total anthocyanin concentration in grape skins varies enormously among cultivars, from less than 100 mg/kg fresh weight in lightly colored varieties (Pinot Gris, Gewürztraminer) through 500-1500 mg/kg in typical wine grapes (Cabernet Sauvignon, Merlot) to greater than 5000 mg/kg in teinturier varieties (Alicante Bouschet) with colored flesh. Anthocyanin accumulation begins at véraison under control of MYB transcription factors and continues through ripening, with accumulation rates and final concentrations influenced by temperature (optimal around 25-30°C, inhibited above 35°C), light exposure, and water status. Anthocyanins exist in pH-dependent equilibrium among structural forms including the red flavylium cation, colorless carbinol and chalcone forms, and blue quinoidal bases, with the distribution among forms affecting color expression.
IAO_0000116: Anthocyanin_Content_Quality serves as the parent class for individual anthocyanidin-based subclasses (Malvidin, Cyanidin, Peonidin, Delphinidin, Petunidin). The glycosidic forms (mono- and di-glucosides) and acylated derivatives (acetyl, coumaroyl, caffeoyl) multiply the number of individual compounds, with 15-20 major anthocyanins routinely quantified in comprehensive profiles. Anthocyanin content in grapes provides color potential, but extraction efficiency during winemaking and subsequent reactions (polymerization, co-pigmentation) determine final wine color. The pH-dependent color expression of anthocyanins means that identical anthocyanin concentrations produce different color intensities at different pH values.
IAO_0000118: Anthocyangehalt @de
IAO_0000118: Anthocyanpigmentgehalt @de
IAO_0000118: Anthocyanzusammensetzung @de
IAO_0000118: Rotfarbstoffkonzentration @de
IAO_0000118: anthocyanin composition
IAO_0000118: anthocyanin pigment content
IAO_0000118: grape color compound quality
IAO_0000118: red pigment concentration
IAO_0000119: He F et al. (2012) Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules 17(2): 1571-1601 Castellarin SD et al. (2007) Colour Variation in Red Grapevines (Vitis vinifera L.): Genomic Organisation, Expression of Flavonoid 3'-Hydroxylase, Flavonoid 3',5'-Hydroxylase Genes and Related Metabolite Profiling of Red Cyanidin-/Blue Delphinidin-Based Anthocyanins in Berry Skin. BMC Genomics 8(1): 428
has db xref: no direct PO equivalent

Anthocyanin Degradation Quality
type: Class
subclass of: Heat Impact On Development Quality
IAO_0000112: Anthocyanin degradation quality evaluation in Barossa Valley Shiraz documented the color consequences of heat exposure during the critical post-véraison color development period when temperatures exceeded 35°C for 12 consecutive days. Berry sampling at weekly intervals tracked anthocyanin dynamics through the heat event and subsequent recovery period. Anthocyanin concentration in heat-exposed fruit reached a maximum of only 0.95 mg/g fresh weight versus 1.65 mg/g in shaded control fruit, representing 42% anthocyanin degradation quality deficit attributed to the combined effects of biosynthesis inhibition and pigment degradation. HPLC profiling revealed selective loss of the non-acylated anthocyanins (malvidin-3-glucoside and related compounds) with 55% reduction versus only 25% reduction in acylated forms, confirming differential thermal stability affecting the anthocyanin profile as well as total concentration. Transcript analysis showed UFGT (UDP-glucose flavonoid glucosyltransferase) expression reduced to 30% of control levels during peak heat, confirming biosynthetic inhibition as a major contributor to the anthocyanin degradation quality response. Post-heat-event recovery showed limited capacity for anthocyanin restoration, with final harvest concentrations remaining 35% below control despite 3 weeks of moderate temperatures following the heat event, establishing that anthocyanin degradation quality impacts during critical developmental windows cannot be fully compensated by subsequent favorable conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin degradation quality is a heat impact on development quality that inheres in red grape berries and represents the extent of heat-induced reduction in anthocyanin pigment concentration through the combined effects of biosynthesis inhibition at elevated temperatures and the degradation or chemical modification of existing anthocyanin molecules, resulting in reduced color intensity and altered color stability in affected fruit with direct consequences for red wine color quality. This quality captures the particular vulnerability of anthocyanin metabolism to heat stress, recognizing that red grape color development is one of the most temperature-sensitive quality parameters, with optimal accumulation occurring at moderate temperatures (15-25°C) and substantial inhibition or degradation occurring above 30-35°C depending on cultivar and exposure duration. The ontological significance of anthocyanin degradation quality lies in the fundamental importance of color for red wine quality perception and commercial value, with heat-induced color deficits potentially requiring extended maceration, co-pigmentation enhancement, or blending strategies to achieve acceptable color in wines from affected fruit, and with the most severely affected fruit potentially unsuitable for premium red wine production regardless of other quality attributes. The biological basis of anthocyanin degradation encompasses both the thermal inhibition of biosynthetic enzymes including phenylalanine ammonia-lyase, chalcone synthase, and UDP-glucose flavonoid glucosyltransferase that reduces new anthocyanin synthesis, and the non-enzymatic degradation of existing anthocyanins through temperature-accelerated oxidation, hydrolysis of glycosidic bonds, and reactions with other berry constituents that remove pigments from the extractable pool. The temperature threshold for anthocyanin degradation varies among cultivars reflecting genetic differences in the thermal sensitivity of biosynthetic enzymes a…
IAO_0000116: Anthocyanin_Degradation_Quality is_a Heat_Impact_On_Development_Quality, representing the heat-induced reduction in red grape pigment concentration through biosynthesis inhibition and pigment degradation. This class addresses the most temperature-sensitive quality parameter for red grape production. The percentage deficit from control provides quantification. Both biosynthesis inhibition (enzyme) and pigment degradation (chemical) contribute to losses. Acylated anthocyanins show greater thermal stability than non-acylated forms. Véraison-period heat is particularly damaging as it affects both synthesis establishment and ongoing accumulation. Recovery capacity is limited following developmental window closure.
IAO_0000118: Anthocyan-Abbau @de
IAO_0000118: Farbverlust @de
IAO_0000118: Pigment-Hitzeschaden @de
IAO_0000118: anthocyanin loss
IAO_0000118: color degradation
IAO_0000118: heat-induced color loss
IAO_0000118: hitzeinduzierter Farbverlust @de
IAO_0000118: pigment heat damage
IAO_0000119: Mori K et al. (2007) Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany 58:1935-1945 Tarara JM et al. (2008) Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes. American Journal of Enology and Viticulture 59:235-247 Sadras VO, Moran MA (2012) Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Australian Journal of Grape and Wine Research 18:115-122
has db xref: PO:0009001

Anthocyanin Distribution Description
type: Class
subclass of: Shoot Tip Description
IAO_0000112: The anthocyanin distribution description of Pinot Meunier (syn. Schwarzriesling) documents a distinctive pattern — intense anthocyanin expression on the adaxial (upper) surface of young leaves confined to a 2-3 mm marginal band with the central lamina remaining green, combined with strong anthocyanin accumulation on the dense erect trichomes of the abaxial (lower) leaf surface producing a characteristic pinkish-grey underside, and uniformly pigmented shoot tip with no green ground color visible — this complex distribution pattern, resulting from the periclinal chimera constitution of Pinot Meunier (L1 layer with different genetic background from L2/L3 layers), creates a shoot tip appearance immediately distinguishable from the parent cultivar Pinot Noir (uniform anthocyanin across entire young leaf surface) and the related sport Pinot Gris (reduced anthocyanin intensity but similar distribution pattern to Pinot Noir).
IAO_0000114: IAO_0000122
IAO_0000115: A shoot tip description component that documents the spatial pattern of anthocyanin pigmentation on the developing shoot tip, young leaves, and young shoot internodes, recording the specific distribution of red-purple coloration across organ surfaces — adaxial versus abaxial leaf surfaces, margins versus lamina, dorsal versus ventral internode faces, and nodes versus internodes — that provides finer cultivar discrimination than anthocyanin intensity alone by capturing the genetically determined spatial regulation of anthocyanin biosynthesis in vegetative tissues.
IAO_0000116: Anthocyanin_Distribution_Description captures the spatial component of anthocyanin pigmentation that provides diagnostic information beyond the simple intensity scoring of OIV 003. Two cultivars may share the same OIV 003 intensity score (e.g., both scored as 5, medium) but differ dramatically in distribution pattern — one may show uniform pigmentation across all young leaf surfaces while another concentrates anthocyanin on margins, veins, or specific organ faces, reflecting differences in the tissue-specific regulation of anthocyanin biosynthesis gene expression: these distribution patterns are controlled by regulatory networks involving R2R3-MYB, bHLH, and WD40 transcription factors interacting with tissue-specific promoter elements, producing genetically determined pigmentation maps that are consistent within a cultivar and diagnostic between cultivars. The distribution pattern is particularly informative for distinguishing periclinal chimeras — genotypes in which different meristem layers (L1, L2, L3) have different anthocyanin production capacities, creating layer-specific pigmentation visible as distinct color zones on young organs where cell layer contributions to different tissue regions are developmentally fixed.
IAO_0000118: Anthocyan-Verteilungs-Beschreibung @de
IAO_0000118: Pigmentierungsmuster-Dokumentation @de
IAO_0000118: anthocyanin pattern record
IAO_0000118: pigmentation distribution description
IAO_0000118: vegetative Färbungsverteilung @de
IAO_0000118: vegetative coloration mapping
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340
has db xref: PO:0000037

Anthocyanin Maturity Quality
type: Class
subclass of: Phenolic Maturity Quality
IAO_0000112: Anthocyanin maturity monitoring in Syrah across a diurnal temperature gradient reveals the temperature effect on color development, with warm site (minimal diurnal range, frequent >35°C maxima) showing reduced anthocyanin accumulation peaking at 1.2 mg/g berry with low acylation (15% acylated forms) and earlier plateau, while cool site (15°C diurnal range, maxima rarely >30°C) achieves 1.9 mg/g with higher acylation (28% acylated forms) and extended accumulation period, with the 58% difference in total anthocyanins and near-doubled acylation proportion translating to substantially greater color intensity and stability potential, demonstrating how site-specific anthocyanin maturity assessment informs both harvest timing and wine quality expectations.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin maturity quality is a phenolic maturity quality that represents the developmental state of anthocyanin pigments in grape skin, characterizing the accumulation, molecular composition, and stability of these color-determining compounds that establish the visual character of red wines and contribute to color longevity through co-pigmentation and polymeric pigment formation during aging. Within the BFO framework, this quality specifically addresses the anthocyanin component of phenolic maturity, distinguishing color pigment development from tannin or other phenolic compound maturation while recognizing that anthocyanin maturity involves not only quantity but also composition (the profile of individual anthocyanins) and stability factors (acylation, methylation, co-pigmentation) that together determine the color quality and persistence achievable in resulting wines. The ontological significance lies in anthocyanin maturity determining both the intensity and stability of red wine color, where total anthocyanin concentration establishes color potential, the proportion of acylated anthocyanins affects color stability (acylated forms more resistant to degradation and browning), and the degree of co-pigmentation with flavonols and hydroxycinnamic acids influences both color intensity and hue in young wines. The accumulation dynamics of anthocyanins during ripening show onset at véraison, rapid accumulation during the first weeks of ripening, a plateau or maximum at intermediate ripeness, and potential decline during late ripening through degradation, dilution from continued berry growth, or metabolic transformation, with the timing and magnitude of these phases varying among cultivars and affected by temperature and light exposure. The composition changes during anthocyanin maturation include shifts in the profile of individual anthocyanins (five main forms in Vitis vinifera: delphinidin, cyanidin, petunidin, peonidin, malvidin glucosides with malvidin typically d…
IAO_0000116: Anthocyanin_Maturity_Quality addresses the accumulation, composition, and stability of color-determining pigments. This quality involves quantity, molecular profile, and modification state affecting color intensity and persistence. The class supports color quality optimization through anthocyanin maturity characterization.
IAO_0000118: Anthocyanreife @de
IAO_0000118: Farbentwicklung @de
IAO_0000118: Farbstoffreife @de
IAO_0000118: Pigmentreife @de
IAO_0000118: anthocyanin ripeness
IAO_0000118: color development
IAO_0000118: color maturity
IAO_0000118: pigment maturity
IAO_0000119: Mori K et al. (2007) Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany 58(8): 1935-1945 Castellarin SD et al. (2007) Colour onset and colour evolution in berries of Merlot and Cabernet Sauvignon is related to expression of the anthocyanin biosynthetic genes. Australian Journal of Grape and Wine Research 13(3): 156-167
has db xref: PO:0009001

Anthocyanin Profile Evolution
type: Class
subclass of: Anthocyanin Accumulation
IAO_0000112: In Tempranillo berries in Ribera del Duero, Spain during BBCH 83-89, anthocyanin profile evolution shifts malvidin-3-glucoside proportion from 42% at early post-veraison to 58% at harvest over 40 days, with concurrent increase in acylated forms from 18% to 35% of total anthocyanins, while delphinidin-3-glucoside decreases proportionally from 22% to 14% and cyanidin-3-glucoside from 8% to 4%, establishing the characteristic Tempranillo profile with high malvidin and substantial acylation under warm continental conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Anthocyanin profile evolution describes the progressive changes in the relative proportions of individual anthocyanin species within Vitis vinifera berry skins during the post-veraison ripening period, wherein the initial anthocyanin composition dominated by tri-hydroxylated forms including delphinidin and petunidin derivatives transitions toward increased representation of methylated and acylated species generating the characteristic mature anthocyanin profile that influences wine color stability, hue expression, and aging behavior. This process involves the continued activity of O-methyltransferases converting cyanidin to peonidin and delphinidin to petunidin and malvidin, with methylation typically increasing throughout ripening such that malvidin-3-glucoside proportion rises from 35-45% at early post-veraison to 45-60% at harvest in many varieties, establishing malvidin dominance characteristic of Vitis vinifera anthocyanin profiles. The biosynthetic basis of profile evolution reflects differential enzyme activities and substrate preferences, with flavonoid 3-prime-hydroxylase favoring tri-hydroxylated B-ring formation generating delphinidin precursors, flavonoid 3-prime-5-prime-hydroxylase competing for substrates, and subsequent O-methyltransferase activities determining the extent of methylation among accumulated anthocyanidins that establishes final profile proportions. Acylation represents an additional dimension of profile evolution, with anthocyanin acyltransferases attaching acetyl, p-coumaroyl, and caffeoyl groups to glucose residues of anthocyanin glucosides, typically increasing during late ripening such that acylated forms may comprise 20-50% of total anthocyanins at harvest in varieties expressing high acyltransferase activities. The cultivar-specific nature of anthocyanin profile evolution reflects genetic variation in pathway enzyme expression, with varieties such as Cabernet Sauvignon showing high malvidin proportions of 60-70% at maturity compar…
IAO_0000116: Anthocyanin_Profile_Evolution is subclass of Anthocyanin_Accumulation representing compositional changes among anthocyanin species. Distinguishes from total accumulation by emphasizing relative proportions. Sibling to Progressive_Anthocyanin_Synthesis and Color_Intensity_Development. Malvidin typically increases from 35-45% to 45-60%. Acylated forms increase during late ripening. Cultivar-specific profiles reflect genetic enzyme expression differences.
IAO_0000118: Anthocyan-Profil-Evolution @de
IAO_0000118: Anthocyan-Verhältnis-Evolution @de
IAO_0000118: Anthocyan-Zusammensetzungs-Änderung @de
IAO_0000118: Pigment-Profil-Entwicklung @de
IAO_0000118: anthocyanin composition change
IAO_0000118: anthocyanin ratio evolution
IAO_0000118: pigment profile development
IAO_0000118: pigment species distribution change
IAO_0000119: Castellarin SD et al (2007) Colour variation in red grapevines. Planta 227: 895-908 Fournier-Level A et al (2009) Quantitative genetic bases of anthocyanin variation in grape. BMC Plant Biology 9: 147 Keller M (2020) The Science of Grapevines 3rd Ed pp 318-325
has db xref: no direct PO equivalent

Anthracnose Resistance Disposition
type: Class
subclass of: Fungal Resistance Disposition
IAO_0000112: Evaluation of Anthracnose_Resistance_Disposition at the Grape Genetic Resources Repository of the Brazilian Agricultural Research Corporation (Embrapa Uva e Vinho) screened 185 Vitis accessions under high natural disease pressure in the humid subtropical climate of Rio Grande do Sul. Susceptible V. vinifera cultivar 'Italia' exhibited severe anthracnose with 75-90% of young shoots showing girdling cankers, 60-80% defoliation from leaf lesions, and 45-65% of berries displaying bird's eye lesions by véraison. The V. labrusca cultivar 'Isabella' demonstrated strong Anthracnose_Resistance_Disposition with only 5-10% of shoots showing minor cankers, minimal leaf damage (<10%), and berry infection below 5%. Interspecific hybrids showed variable resistance correlated with their proportion of North American species ancestry, with 'BRS Vitória' (complex hybrid) exhibiting intermediate resistance (20-30% shoot infection, 15% berry infection). Anatomical studies revealed that resistant genotypes possess thicker cuticles on young shoots and more rapid wound periderm formation following penetration, limiting lesion expansion and secondary sporulation. No major resistance genes have been identified, with inheritance studies suggesting polygenic control with moderate heritability (h² = 0.45-0.55).
IAO_0000114: IAO_0000122
IAO_0000115: An Anthracnose_Resistance_Disposition is a Fungal_Resistance_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes upon encounter with the hemibiotrophic ascomycete Elsinoë ampelina (anamorph Sphaceloma ampelinum), the causal agent of grape anthracnose, also known as bird's eye rot. This disposition represents the capacity to limit E. ampelina infection, colonization, and sporulation on susceptible tissues including young leaves, shoots, tendrils, petioles, and developing berries. Anthracnose produces characteristic symptoms including circular leaf spots with grey centers and dark margins ("bird's eye" lesions), sunken cankers on green shoots that may girdle and kill young growth, and circular berry lesions with raised dark borders that crack and serve as entry points for secondary pathogens. The disease is favored by warm, wet spring conditions and is particularly severe in tropical and subtropical viticulture regions and in humid continental climates during rainy growing seasons. Resistance mechanisms include physical barriers limiting conidial penetration, rapid activation of defense responses during the biotrophic infection phase, and limitation of lesion expansion during the necrotrophic phase. Unlike downy and powdery mildew, anthracnose resistance genetics remain poorly characterized, with resistance appearing largely quantitative and derived primarily from North American Vitis species including V. rupestris, V. labrusca, and V. cinerea. European V. vinifera cultivars display a range of susceptibility, with some traditional cultivars from humid regions showing moderate field tolerance likely reflecting historical selection pressure.
IAO_0000116: Anthracnose_Resistance_Disposition is_a Fungal_Resistance_Disposition. Anthracnose caused by Elsinoë ampelina is a distinct disease from the "anthracnose" of other crops, with grape-specific symptomatology and epidemiology. Unlike downy mildew, powdery mildew, and black rot, no major resistance genes (R genes) have been characterized for anthracnose in Vitis. Resistance appears quantitative and is found primarily in North American species adapted to humid climates where E. ampelina is endemic. The disease is particularly important in tropical and subtropical viticulture where environmental conditions favor repeated infection cycles.
IAO_0000118: Anthraknose-Resistenz-Disposition @de
IAO_0000118: Brenner-Resistenz @de
IAO_0000118: Elsinoë resistance disposition
IAO_0000118: Elsinoë-Resistenz @de
IAO_0000118: Sphaceloma resistance
IAO_0000118: bird's eye rot resistance
IAO_0000119: Poolsawat O et al. (2012) Identification and quantification of resistance to anthracnose (Elsinoë ampelina) in wild and cultivated grapes, Vitis 51:95-100 Santos RF et al. (2018) Grape anthracnose resistance: screening and inheritance studies, Plant Pathology 67:1535-1543 Thind TS (2015) Anthracnose of gapes, Diseases of Fruits and Vegetables and Their Management, Indian Phytopathological Society
has db xref: no direct PO equivalent

Antioxidant Response Quality
type: Class
subclass of: Heat Shock Response Quality
IAO_0000112: Antioxidant response quality evaluation in Shiraz during post-véraison heat stress assessed the oxidative defense mechanisms protecting berry quality during the critical ripening period when heat events most frequently occur. Heat exposure at 42°C for 6 hours triggered comprehensive antioxidant response quality activation with superoxide dismutase (SOD) activity increasing 2.8-fold within 24 hours, catalase (CAT) activity increasing 2.2-fold, and ascorbate peroxidase (APX) activity increasing 3.5-fold, while non-enzymatic antioxidant pools showed ascorbate increasing 1.8-fold and reduced glutathione increasing 2.1-fold. The antioxidant response quality effectively limited oxidative damage, with lipid peroxidation (measured as malondialdehyde) increasing only 35% above control levels versus 120% in vines where antioxidant response was pharmacologically inhibited, demonstrating the protective value of the response. Berry-level assessment revealed that the antioxidant response quality in skin tissue was critical for anthocyanin preservation, with strong responders maintaining 85% of anthocyanin content while weak responders showed 40% degradation attributed to oxidative bleaching. The antioxidant response quality assessment identified APX as the most responsive enzyme in this cultivar and developmental stage, suggesting that ascorbate-based scavenging represents the primary oxidative defense during berry ripening under heat stress.
IAO_0000114: IAO_0000122
IAO_0000115: Antioxidant response quality is a heat shock response quality that inheres in a grapevine organism and represents the capacity to upregulate antioxidant defense systems in response to elevated temperatures, enhancing the enzymatic and non-enzymatic mechanisms that neutralize reactive oxygen species (ROS) whose accumulation under heat stress would otherwise cause oxidative damage to membranes, proteins, and nucleic acids that exacerbates and extends the direct thermal injury. This quality captures the oxidative stress management dimension of heat tolerance, recognizing that heat-induced ROS accumulation represents a secondary stress mechanism that may cause damage persisting beyond the direct thermal effects, making antioxidant response an essential complement to the protein-protective functions of heat shock proteins for comprehensive heat tolerance. The ontological significance of antioxidant response quality lies in its role preventing the cascade of oxidative damage that follows primary heat injury, with effective antioxidant response limiting the spatial and temporal extent of damage while inadequate response permits ROS-mediated injury to spread beyond directly heat-affected tissues and persist beyond the period of heat exposure itself. The biological basis of antioxidant response encompasses the transcriptional and post-translational activation of antioxidant enzymes including superoxide dismutase converting superoxide radicals to hydrogen peroxide, catalase and ascorbate peroxidase decomposing hydrogen peroxide to water, and glutathione reductase maintaining the reduced glutathione pool essential for glutathione peroxidase activity, combined with the accumulation of non-enzymatic antioxidants including ascorbate, glutathione, tocopherols, and carotenoids that directly scavenge various ROS species. The coordination between enzymatic and non-enzymatic antioxidant systems provides comprehensive protection across cellular compartments, with chloroplastic, mitocho…
IAO_0000116: Antioxidant_Response_Quality is_a Heat_Shock_Response_Quality, representing the oxidative stress management component of heat protection. This class addresses both enzymatic (SOD, CAT, APX, GR) and non-enzymatic (ascorbate, glutathione, tocopherols) antioxidant systems. Fold-increases in enzyme activity and antioxidant pool sizes provide quantification. The response complements HSP-mediated protein protection by managing secondary oxidative damage. Berry-level antioxidant response is critical for pigment preservation. Distinguished from Heat_Shock_Protein_Expression_Quality by the focus on ROS management rather than protein chaperoning.
IAO_0000118: Antioxidantien-Antwort @de
IAO_0000118: Antioxidantiensystem-Hochregulation @de
IAO_0000118: ROS defense activation
IAO_0000118: ROS-Abwehr-Aktivierung @de
IAO_0000118: antioxidant defense response
IAO_0000118: antioxidant system upregulation
IAO_0000118: antioxidative Stressreaktion @de
IAO_0000118: oxidative stress response
IAO_0000119: Wahid A et al. (2007) Heat tolerance in plants: an overview. Environmental and Experimental Botany 61:199-223 Wang LJ et al. (2006) Salicylic acid alleviates decreases in photosynthesis under heat stress and accelerates recovery in grapevine leaves. BMC Plant Biology 10:34 Carvalho LC et al. (2015) Heat stress in grapevine: the pros and cons of acclimation. Plant, Cell and Environment 38:777-789
has db xref: PO:0025610

AOC Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The AOC designation Hermitage AOC (established 1937 among the original AOC designations) delimits 136 hectares of steep granite hillside above Tain-l'Hermitage in the northern Rhône, with the cahier des charges specifying Syrah as the exclusive red variety (Marsanne and Roussanne permitted as white, up to 15% in red blends by tradition), maximum yield of 40 hl/ha, minimum natural alcohol of 10.5%, and mandatory analytical and sensory examination by the INAO commission — the AOC designation Hermitage may appear on labels alongside or interchangeably with the AOP (Appellation d'Origine Protégée) designation as both terms are legally equivalent under EU Regulation 1308/2013 Art. 112.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the French wine classification system that identifies a wine as an Appellation d'Origine Contrôlée — the traditional French designation certifying that a wine originates from a specific delimited area and is produced according to the established practices and quality standards codified in the appellation's cahier des charges, administered by INAO (Institut National de l'Origine et de la Qualité), formally equivalent to Protected Designation of Origin (AOP) under EU harmonization but retaining the AOC terminology as an accepted traditional term on French wine labels.
IAO_0000116: AOC_Designation documents the original and most influential appellation system in wine history, established by the decree-law of July 30, 1935 creating the Comité National des Appellations d'Origine (predecessor to INAO). The French AOC system provided the model for virtually all subsequent wine geographic indication systems worldwide — Italy's DOC (1963), Spain's DO (1932, reformed 1970), Portugal's DOC (1908, reformed 1986), and the EU harmonized PDO framework (2008) all derive structural and conceptual elements from the French AOC tradition: France currently has approximately 360 wine AOCs organized in complex regional hierarchies ranging from broad regional appellations (Bordeaux AOC) through communal (Pauillac AOC) to single-vineyard (Le Montrachet AOC) designations. The 2009 EU harmonization formally replaced AOC with AOP as the legal designation category, but EU Regulation 1308/2013 Art. 112 permits continued use of AOC as an accepted traditional term, and the vast majority of French wine labels continue to display AOC rather than AOP.
IAO_0000118: AOC
IAO_0000118: AOC-Bezeichnung @de
IAO_0000118: Appellation d'Origine Contrôlée
IAO_0000118: Appellation-d'Origine-Contrôlée-Klassifikation @de
IAO_0000118: French controlled origin designation
IAO_0000118: französische kontrollierte Herkunftsbezeichnung @de
IAO_0000119: Decree-law of July 30, 1935 establishing the Comité National des Appellations d'Origine INAO (2023) Les appellations d'origine contrôlées EU Regulation 1308/2013 Art. 93 and Art. 112
has db xref: no direct PO equivalent

AOP Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The AOP designation Sancerre AOP appears on wine labels either as the sole designation or alongside the traditional AOC mention, with both expressions carrying identical legal force — a Sancerre producer may label wines as Appellation Sancerre Contrôlée (traditional AOC format), Appellation d'Origine Protégée Sancerre (harmonized EU format), or display both the AOC and AOP designations, with the EU AOP logo (a red-and-yellow circular emblem) mandatory on labels since 2012 for wines sold within the EU single market regardless of which textual designation format is used. In Luxembourg, AOP is the primary designation term for wines from the Moselle luxembourgeoise, as the country adopted the EU terminology directly without an intermediate national designation system equivalent to France's AOC.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation constituting the EU-harmonized French-language expression of Protected Designation of Origin (Appellation d'Origine Protégée) as applied within the framework of EU Regulation 1308/2013, formally replacing the national AOC designation as the legal category while functioning interchangeably with AOC on French wine labels, and serving as the standard PDO designation term in francophone Belgium, Luxembourg, and Switzerland under their respective wine regulations.
IAO_0000116: AOP_Designation captures the EU harmonization layer that was superimposed on national appellation systems through the 2008 wine reform (Regulation 479/2008, subsequently consolidated in Regulation 1308/2013). The relationship between AOC and AOP in France is one of formal legal equivalence — AOP is the EU regulatory category, AOC is the accepted traditional term permitted under Art. 112, and both designate exactly the same wines subject to exactly the same production rules: the distinction is administrative rather than substantive, with the European Commission maintaining the official register of AOP designations while INAO continues to administer the operational aspects of appellation management using AOC terminology. The coexistence of AOC and AOP on the French market has generated some consumer confusion, as the AOP designation is less familiar to French consumers despite being mandatory on EU-market labels since 2012. In other francophone wine-producing jurisdictions (Luxembourg, francophone Switzerland, Quebec), AOP functions as the primary designation without an underlying traditional term equivalent to AOC.
IAO_0000118: AOP
IAO_0000118: AOP-Bezeichnung @de
IAO_0000118: Appellation d'Origine Protégée
IAO_0000118: Appellation-d'Origine-Protégée-Klassifikation @de
IAO_0000118: EU-harmonized French origin designation
IAO_0000118: geschützte Ursprungsbezeichnung (französisch) @de
IAO_0000119: EU Regulation 1308/2013 Art. 93 and Art. 112 EU Regulation 479/2008 on the common organisation of the market in wine European Commission Delegated Regulation 2019/33 Art. 12-14 on labeling requirements
has db xref: no direct PO equivalent

Apex Shape Quality
type: Class
subclass of: Shape Quality
IAO_0000112: Leaf apex shape in Grüner Veltliner is characteristically acute to acuminate, forming a distinctly pointed terminal lobe that extends 8-15 mm beyond the lateral sinuses, contrasting with the more obtuse or rounded apex typical of Riesling leaves this sharp apex, combined with the medium-deep lateral sinuses and slightly overlapping petiolar sinus, creates the distinctive five-pointed star appearance that facilitates field identification of Grüner Veltliner in Austrian vineyards where it often grows adjacent to other white varieties.
IAO_0000114: IAO_0000122
IAO_0000115: Apex_Shape_Quality represents the morphological quality characterizing the terminal configuration of grapevine organs at their distal extremity. The apex constitutes the growing tip or terminal region of an organ, and its shape provides diagnostic characters for cultivar identification while reflecting developmental processes and genetic regulation of organ form. In leaves, apex shape describes the configuration of the blade tip at the terminal end of the midrib, with categories ranging from acute (sharply pointed) through obtuse (bluntly angled) to rounded and emarginate (notched). Leaf apex shape is captured in OIV descriptor 076 with standardized categories enabling reproducible ampelographic assessment. In berries, apex shape characterizes the stylar end opposite the pedicel attachment, varying from truncate (flattened) through rounded to pointed depending on cultivar and developmental conditions. Berry apex shape affects visual appearance in table grapes and can indicate the position of residual stylar tissue. In shoots, apex shape describes the configuration of the growing tip and surrounding developing leaves, relevant for assessing growth vigor and phenological stage. Apex shape assessment employs visual matching to standardized reference images, measurement of apex angle, or characterization of curvature at the terminal region. The apex integrates the cumulative effect of growth patterns along the organ's length and represents the most recently formed tissue in growing organs.
IAO_0000116: Apex_Shape_Quality addresses the terminal end of organs and is positioned as a direct subclass of Shape_Quality, parallel to Overall_Form_Quality, Symmetry_Quality, Base_Shape_Quality, and Margin_Shape_Quality. The apex is defined as the distal extremity opposite the point of attachment or origin for leaves, this is the blade tip for berries, the stylar end for shoots, the growing tip. OIV descriptor 076 (shape of blade tip) provides the standardized reference for leaf apex assessment. Apex shape can be modified by environmental conditions and damage, so assessment should focus on well-developed, undamaged organs.
IAO_0000118: Apexform @de
IAO_0000118: Spitzenform @de
IAO_0000118: apical form
IAO_0000118: distal shape
IAO_0000118: distale Gestalt @de
IAO_0000118: terminal configuration
IAO_0000118: terminale Konfiguration @de
IAO_0000118: tip shape
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 56-57 Galet P (1979) A Practical Ampelography, Cornell University Press pp.: 82-89
has db xref: PO:0025025

Apex Terminal Flower Cluster
type: Class
subclass of: Terminal Flower Cluster
disjoint with: End Branch Terminal Cluster
IAO_0000112: In water-stressed Grenache vines in southeastern Australia during extreme drought conditions, occasional apex terminal flower clusters develop at primary shoot tips following shoot apical meristem conversion at BBCH 53-55, exhibiting reduced cluster size (6-9 cm length, 120-200 flowers) compared to normal lateral clusters (12-18 cm, 500-800 flowers) and definitively terminating shoot growth at 18-25 nodes compared to typical 25-35 node shoots with continued vegetative apex. Certain North American Vitis species (V. riparia selections) exhibit apex terminal cluster habit as a genetic trait, producing small terminal clusters (5-8 cm, 80-150 flowers) at shoot tips in addition to normal lateral clusters at lower nodes.
IAO_0000114: IAO_0000122
IAO_0000115: An apex terminal flower cluster is a terminal flower cluster positioned specifically at the absolute apex of the primary shoot or a major lateral shoot, representing flowers borne on an inflorescence that develops from or replaces the shoot apical meristem, thereby terminating vegetative shoot extension and converting the shoot tip from indeterminate vegetative growth to determinate reproductive development. Apex terminal flower clusters represent conversion of the shoot apical meristem itself to reproductive fate, contrasting with normal grapevine architecture where shoot apical meristems maintain vegetative identity (producing leaves, tendrils, and continued shoot extension) while lateral axillary meristems produce inflorescences. This apical conversion is relatively rare in standard Vitis vinifera wine cultivars under typical cultural conditions but can occur under specific circumstances= (1) genetic factors in certain wild Vitis species (particularly some American species) that exhibit terminal cluster habit (2) environmental stress conditions (severe water deficit, extreme temperatures, nutritional stress) during shoot development that trigger premature reproductive conversion of the apical meristem (3) hormonal disruption from exogenous growth regulator application or endogenous hormonal imbalances affecting the vegetative-reproductive transition (4) developmental abnormalities in individual shoots where normal auxin-mediated maintenance of apical meristem vegetative identity is disrupted. Apex terminal flower clusters occupy the absolute shoot tip position, with the inflorescence peduncle emerging as the continuation of the shoot axis rather than as a lateral appendage, and shoot growth conclusively terminating at the base of the inflorescence. The developmental dynamics of apex terminal clusters differ fundamentally from lateral clusters= conversion represents transformation of an existing vegetative meristem rather than initiation of new lateral primordia, …
IAO_0000116: Apex_Terminal_Flower_Cluster is distinguished from End_Branch_Terminal_Cluster by specific position at the shoot apical meristem (absolute apex) versus at branch termini, and by representing conversion of the primary vegetative meristem versus development of inflorescences at lateral branch apices. True apex terminal clusters are rare in Vitis vinifera wine cultivars, making this class primarily of interest for understanding developmental plasticity, stress responses, and comparative morphology with wild Vitis species. The developmental mechanisms underlying apical meristem conversion from vegetative to reproductive fate in grapevine deserve research attention, as understanding these mechanisms could inform strategies for manipulating reproductive development or managing stress-induced developmental abnormalities. Occurrence of apex terminal clusters in commercial vineyards should be investigated as a potential indicator of severe stress conditions requiring cultural intervention.
IAO_0000118: Blütentraube an Haupttriebspitze @de
IAO_0000118: primary terminal inflorescence
IAO_0000118: primäre endständige Blütentraube @de
IAO_0000118: scheitelapikale Blütentraube @de
IAO_0000118: shoot-apex flower cluster
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 75-85 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 159-168.
has db xref: PO:0009047

Apical Dominance Quality
type: Class
subclass of: Paradormancy Quality
disjoint with: Lateral Bud Inhibition Quality
IAO_0000112: Apical dominance assessment comparing cultivars reveals the genetic variation affecting canopy complexity, with high-dominance cultivar (Cabernet Sauvignon) showing strong lateral suppression (only 12% of lateral buds producing visible growth on intact shoots, compact canopy architecture), while low-dominance cultivar (Grenache) shows weak suppression (65% of laterals producing growth even with intact apices, requiring summer hedging to control canopy density), with the dominance difference creating distinct management requirements—Cabernet needing minimal lateral control while Grenache demands repeated attention to prevent excessive shading from profuse lateral development.
IAO_0000114: IAO_0000122
IAO_0000115: Apical dominance quality is a paradormancy quality that represents the inhibitory influence of the shoot apex on the outgrowth of lateral buds positioned below it, characterizing the strength of this correlative control that determines whether lateral buds remain dormant, initiate weak growth, or develop into vigorous lateral shoots depending on the dominance exerted by the terminal growing point. Within the BFO framework, this quality specifically addresses the apical-lateral dimension of paradormancy, distinguishing the inhibition originating from shoot tips from other sources of correlative control while recognizing that apical dominance is the primary mechanism maintaining the monopodial or weakly branched growth habit during the early season, with its strength determining the degree of lateral shoot development (feminelles or summer laterals) that occurs during active growth. The ontological significance lies in apical dominance determining the branching architecture of individual shoots and thus the density and complexity of the developing canopy, where strong apical dominance produces minimally branched shoots with suppressed lateral growth (simplifying canopy management), while weak apical dominance permits extensive lateral development creating dense, complex canopies that may require summer pruning to maintain fruit-zone conditions. The hormonal mechanism of apical dominance involves auxin synthesized in the shoot apex and transported basipetally through the polar auxin transport stream, where this auxin flux inhibits lateral bud outgrowth through effects on the bud's own hormone balance (suppressing cytokinin biosynthesis, maintaining bud dormancy through auxin-cytokinin antagonism) and through strigolactone signaling that reinforces the inhibitory effect. The cultivar variation in apical dominance shows some varieties with characteristically strong dominance (minimal lateral development unless apex is removed) and others with weak dominance (profuse late…
IAO_0000116: Apical_Dominance_Quality addresses the inhibitory influence of shoot apices on lateral bud outgrowth. This quality varies among cultivars affecting canopy architecture and management requirements. The class supports branching prediction and canopy management through apical dominance characterization.
IAO_0000118: Apex-Lateral-Verhältnis @de
IAO_0000118: Apikaldominanz @de
IAO_0000118: Terminaldominanz @de
IAO_0000118: Triebspitzenhemmung @de
IAO_0000118: apex-lateral relationship
IAO_0000118: apical control
IAO_0000118: shoot tip inhibition
IAO_0000118: terminal dominance
IAO_0000119: Cline MG (1991) Apical dominance. The Botanical Review 57(4): 318-358 Domagalska MA, Leyser O (2011) Signal integration in the control of shoot branching. Nature Reviews Molecular Cell Biology 12(4): 211-221
has db xref: PO:0020148

Apical Leaf
type: Class
subclass of: Leaf
IAO_0000112: An apical leaf at node 14 on an actively extending shoot of Vitis vinifera cv. Cabernet Sauvignon in Bordeaux, France, positioned 18 cm behind the shoot apex with three younger leaves at nodes 15-17 still ahead, emerging 10 days previously during vigorous shoot extension phase, measuring 8.5 cm length by 7.8 cm width representing 48% of basal leaf area on the same shoot, exhibiting pale green coloration with chlorophyll content of 285 μg cm⁻² (compared to 485 μg cm⁻² in mature leaves), soft flexible texture with thin cell walls in palisade layers averaging 42 μm (compared to 85 μm in mature leaves), incomplete tissue differentiation with developing single palisade layer and loosely organized spongy mesophyll, demonstrating photosynthesis rate of 5.8 μmol CO₂ m⁻² s⁻¹ representing 44% of mature capacity and remaining net carbon sink consuming approximately 12 mg carbohydrate per day for continued growth while producing only 8 mg through limited photosynthesis, positioned in well-lit upper canopy receiving 75% full sunlight, occurring during active shoot extension at 6-8 cm per week growth rate, measured at shoot BBCH stage 75 (berries pea-sized) in late June, representing typical apical leaf characteristics during vigorous vegetative growth phase.
IAO_0000114: IAO_0000122
IAO_0000115: A leaf positioned in the upper distal portion of an actively extending shoot typically occupying the terminal 3-6 nodes in Vitis vinifera, characterized by recent emergence from shoot apical meristem typically within the previous 1-3 weeks, smaller dimensions compared to basal and median leaves often 30-60% reduced area reflecting shorter development duration and resource competition with shoot extension, incomplete maturation with many leaves remaining in expanding or partially expanded stages during shoot growth periods, pale to medium green coloration reflecting lower chlorophyll concentrations in young developing tissues, soft texture from thin cell walls and incomplete lignification, anatomical characteristics showing incomplete tissue differentiation with developing mesophyll layers and immature vascular systems, suboptimal photosynthetic capacity typically 40-70% of mature leaf rates reflecting incomplete chloroplast development and lower enzyme concentrations, net carbon sink status consuming more resources for growth than produced through limited photosynthesis, and functional role transitioning from pure developmental sink during emergence through partial source function as leaves approach maturity if shoot extension ceases. Apical leaves occupy the active growth zone of extending shoots where new organs are continuously initiated from apical meristems, creating dynamic populations with the youngest leaves at the extreme tip in primordial or emerging stages, progressively older leaves at increasing distances from apex showing advancing developmental stages, and the oldest apical zone leaves approaching maturity potentially 15-25 cm from the apex depending on internode lengths and shoot vigor, with the entire apical leaf population representing major resource investment supporting future photosynthetic capacity.
IAO_0000116: Apical leaves are distinguished from basal and median leaves by distal shoot position, recent emergence, incomplete development, and net sink status during shoot extension phases. The exact node range defining apical zone varies with shoot vigor and extension rate, with rapidly growing vigorous shoots potentially showing apical characteristics extending to nodes 15-18 while slow-growing shoots may limit apical designation to nodes 10-12. Apical leaves show greatest developmental heterogeneity, ranging from tiny emerging primordia to approaching-mature leaves depending on position within the apical zone and shoot extension status. Functional characteristics change dramatically if shoot extension ceases, with formerly apical leaves completing maturation and transitioning to source function contributing to vine carbon balance rather than consuming resources. Environmental conditions during apical leaf development determine final characteristics through phenotypic plasticity, with light, temperature, and resource availability affecting size, anatomy, and functional capacity. Management practices including shoot topping (removal of shoot tips) eliminate the youngest apical leaves, redirecting resources from continued extension growth toward fruit development and lateral shoot suppression.
IAO_0000118: Spitzenzone Weinblatt @de
IAO_0000118: apikales Blatt @de
IAO_0000118: distal position leaf
IAO_0000118: oberes Spross-Blatt @de
IAO_0000118: tip zone leaf
IAO_0000118: upper shoot leaf
IAO_0000119: Based on Palliotti & Cartechini (2000) "Developmental changes in gas exchange activity in flowers, berries, and tendrils of field-grown Cabernet Sauvignon" American Journal of Enology and Viticulture 51=317-323 Poni et al. (2009) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 60=397-407 Intrieri et al. (2008) "Grapevine growth and development" in Biology of the Grapevine, Cambridge University Press pp. 44-81 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 95-136.
has db xref: PO:0025034

Apical Lobe
type: Class
subclass of: Leaf Lobe
IAO_0000112: An apical lobe on a mature leaf at node 6 of Vitis vinifera cv. Syrah in the Rhône Valley, France, positioned at the blade apex representing the terminal extension of the median vein, measuring 6.8 cm length from the sinus base (junction with upper lateral lobes) to the apex representing the longest lobe dimension on this leaf, width of 4.2 cm at the widest point creating elongated lobe shape characteristic of this cultivar, separated from adjacent upper lateral lobes by upper lateral sinuses of 3.2 cm depth (left) and 3.0 cm depth (right) creating well-defined lobe boundaries, vascularized by the median vein extending centrally through the lobe and terminating near the apex, exhibiting acute apex with approximately 40-degree point angle and slightly extended acuminate tip, lobe margins showing convex curvature with heterogeneous tooth pattern, lobe area representing approximately 28% of total blade area making it the largest lobe, prominent elongated appearance contributing to overall leaf length of 16.5 cm and characteristic Syrah leaf outline, measured at BBCH stage 81 (beginning of berry ripening) in early August, representing typical apical lobe morphology with pronounced development diagnostic for this cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: The terminal lobe at the distal end of the leaf blade aligned with the median vein in Vitis vinifera, characterized by position at the blade apex representing the continuation of the central axis, direct vascularization by the median vein extending from petiolar junction through the lobe to its apex, typically the largest and most prominent lobe often exceeding lateral and basal lobes in length and sometimes width, central role in determining overall leaf length and outline shape, apex characteristics including acute, obtuse, or rounded point configurations serving as diagnostic features, variable development ranging from poorly defined in weakly lobed cultivars to prominently elongated in deeply dissected varieties, and functional significance as the primary terminal extension of the blade contributing substantially to total leaf area and determining maximum blade length. The apical lobe represents the terminal continuation of the primary leaf axis established by the median vein, developing as the central growth zone during leaf expansion, exhibiting cultivar-specific characteristics including relative size compared to lateral lobes, degree of separation from adjacent lateral lobes through upper lateral sinuses, apex point characteristics, and overall prominence, serving as important ampelographic diagnostic feature particularly when combined with lateral and basal lobe characteristics.
IAO_0000116: Apical lobes are distinguished from lateral and basal lobes by terminal position aligned with median vein and typically largest size. The apical lobe constitutes the primary terminal extension determining maximum blade length, with cultivar variation from poorly developed apical lobes barely distinguishable from adjacent laterals (some Gewürztraminer clones) to prominently elongated apical lobes substantially exceeding lateral dimensions (Syrah, Mourvèdre). Apex characteristics show diagnostic importance, with acute points (angle 60 degrees), or rounded configurations serving as identification features. Some cultivars show characteristic acuminate (sharply tapering) apical lobe tips creating distinctive appearances. Separation from lateral lobes varies with upper lateral sinus depth, with shallow sinuses creating poorly defined apical lobes integrated with lateral lobes, while deep sinuses create prominent isolated apical lobes. Relative size compared to lateral lobes shows cultivar specificity, with some varieties showing apical dominance (apical substantially larger) while others show more balanced lobe sizes. Functional contribution involves substantial area provision often 25-35% of total blade, and determination of maximum leaf length affecting light interception geometry. Developmental priority often shows apical dominance with early preferential growth, though final relative size depends on cultivar programming.
IAO_0000118: Apikallappen @de
IAO_0000118: Endlappen @de
IAO_0000118: Spitzenlappen @de
IAO_0000118: central apical lobe
IAO_0000118: terminal lobe
IAO_0000118: tip lobe
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 58-89 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 56-78.
has db xref: PO:0020049

Apical Primary Vegetative Bud
type: Class
subclass of: Primary Vegetative Bud
disjoint with: Axillary Primary Vegetative Bud
IAO_0000112: An apical primary vegetative bud at node 16 on a vigorous cane of Vitis vinifera cv. Syrah, measuring only 2.1mm diameter compared to 3.2mm for mid-cane primary buds at nodes 6-8, dissection revealing incompletely differentiated primordia with only 6 leaf initials formed and no detectable inflorescence structures, typical of late-formed buds that initiated development in late August when declining photoperiod and temperatures curtailed normal differentiation progression, with this bud routinely removed during winter cane pruning that retains only nodes 1-12 for fruiting and renewal wood.
IAO_0000114: IAO_0000122
IAO_0000115: A primary vegetative bud located at or near the apical (distal) end of annual canes, typically at nodes beyond position 12-15, characterized by reduced size compared to mid-cane primary buds, often incomplete primordial differentiation due to late-season formation with insufficient time for full development before growth cessation, and predominance of vegetative over reproductive structures even when some inflorescence initials are present. Apical primary vegetative buds reflect the declining fruitfulness gradient from mid-cane toward cane tips, resulting from progressively later differentiation timing, reduced carbohydrate availability in distal positions, and often insufficient chilling accumulation for normal development, making these positions typically unsuitable for retention during winter pruning in production-focused training systems.
IAO_0000116: Apical primary vegetative buds exemplify the node position effect on bud fruitfulness, with fruitfulness typically peaking at mid-cane positions (nodes 4-8 or 5-10 depending on cultivar) and declining toward both basal and apical extremes. The distal decline results from different factors than basal decline= apical buds form later (August-September versus June-July for basal buds), experience cooler temperatures during differentiation, have longer vascular pathways with potentially limited resource supply, and may enter dormancy before completing normal developmental programs. Pruning systems universally recognize apical decline, with cane length limits and spur positioning deliberately avoiding retention of apical positions except as a deliberate vigor-reduction strategy in excessively vigorous vines.
IAO_0000118: Spitzenknospe @de
IAO_0000118: apikale vegetative Primärknospe @de
IAO_0000118: distal primary vegetative bud
IAO_0000118: terminal primary vegetative bud
IAO_0000119: Based on Vasconcelos et al. (2009) "The flowering process of Vitis vinifera= a review" American Journal of Enology and Viticulture 60=411-434 May (2000) "From bud to berry, with special reference to inflorescence and bunch morphology in Vitis vinifera L." Australian Journal of Grape and Wine Research 6=82-98 Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115.
has db xref: PO:0000293

Apical Shoot
type: Class
subclass of: Shoot
IAO_0000112: An apical shoot at the terminal position of a vertical cordon arm in Vitis vinifera cv. Pinot Noir trained in a VSP (Vertical Shoot Positioning) system in Burgundy, France, showing vigorous upward growth of 120 cm during the growing season with 15 fully expanded leaves and active apical meristem, exhibiting strong suppression of lateral bud development in the lower 80 cm of the shoot, measured at BBCH stage 75 (berries pea-sized) in late June.
IAO_0000114: IAO_0000122
IAO_0000115: A shoot originating from or occupying the terminal position of a grapevine axis, characterized by its location at the growing tip of a cane, arm, or trunk, exhibiting strong apical dominance that suppresses lateral bud development along the same axis through basipetal gradients of auxin and other growth regulators. Apical shoots in Vitis vinifera represent the primary vectors of vegetative extension growth, determining the overall architecture and spatial occupation of the vine canopy through their growth direction, vigor, and branching patterns. These shoots play critical roles in establishing training system geometry, particularly in vertical shoot positioning systems where apical shoot management directly influences light interception, air circulation, and mechanization efficiency. The apical position confers both developmental advantages through preferential resource allocation and increased vulnerability to environmental stresses including frost damage, wind breakage, and herbivore predation due to the concentration of meristematic tissues and tender growth at exposed positions.
IAO_0000116: Distinguish apical shoots from lateral shoots based on positional and developmental criteria rather than purely morphological features, as lateral shoots can occasionally exhibit apical-like vigor when released from apical dominance. Apical shoots include both main apical shoots (original terminal growth) and dominant apical shoots (laterals that have assumed apical dominance after topping or damage). The term encompasses both actively growing terminal shoots and those that have completed extension growth but retain their terminal position. Not to be confused with shoots at apical node positions, which may be lateral in developmental origin.
IAO_0000118: Apikaltrieb @de
IAO_0000118: Endtrieb @de
IAO_0000118: Spitzentrieb @de
IAO_0000118: apex shoot
IAO_0000118: terminal shoot
IAO_0000118: tip shoot
IAO_0000119: Based on Cline (1997) "Concepts and terminology of apical dominance" American Journal of Botany 84=1064-1069 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 60-85 Intrieri et al. (2011) "Effect of canopy management on whole-vine photosynthesis" Acta Horticulturae 526=251-262 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 89-112.
has db xref: PO:0025029

Apical Terminal Inflorescence
type: Class
subclass of: Terminal Primary Inflorescence
disjoint with: Shoot Tip Terminal Inflorescence
IAO_0000112: An apical terminal inflorescence at node 7 on a shoot of Vitis vinifera cv. Grenache in southern Rhône Valley, France, positioned 3.8 cm behind the shoot apex representing apical zone location, measuring 13.5 cm length representing intermediate dimensions, occurring as the third and final inflorescence on this shoot following the primary at node 3 (18.5 cm, ~620 flowers) and secondary at node 5 (15.2 cm, ~440 flowers), exhibiting compound paniculate architecture with central rachis bearing 3-4 orders of branching, bearing approximately 340 flowers representing reduced number compared to basal inflorescences, positioned as the distal-most reproductive structure with only vegetative shoot extension above, showing phenological development at BBCH stage 61 (beginning of flowering, 10% flowers open) compared to stage 65 (full bloom) for the basal primary indicating 4-5 day developmental delay, apical position receiving excellent light exposure and air circulation, determining the total of three inflorescences for this moderately fertile shoot, measured in early June during sequential flowering progression, representing typical apical terminal inflorescence completing the reproductive sequence.
IAO_0000114: IAO_0000122
IAO_0000115: A terminal primary inflorescence positioned at the shoot apex representing the final distal reproductive structure in Vitis vinifera, characterized by location as the ultimate terminal inflorescence when multiple inflorescences occur along the shoot, position at or within 3-5 cm of the shoot tip representing apical zone placement, role as the distal-most reproductive structure determining the terminal extent of the reproductive region, occurrence following one or more basal inflorescences at standard lateral positions creating the sequence from basal primary through intermediate secondaries to apical terminal, dimensions typically intermediate between robust basal primaries and reduced shoot tip terminals often 10-16 cm length, developmental timing often showing slight delay compared to basal inflorescences reflecting sequential development along the shoot, and functional role completing the reproductive sequence and determining total inflorescence number and spatial distribution along the shoot. Apical terminal inflorescences represent the positional terminal in the inflorescence sequence, occurring as the final reproductive structure when shoots produce multiple inflorescences, exhibiting intermediate developmental characteristics between robust basal primaries and resource-limited extreme terminals, and determining the extent of the reproductive zone affecting total potential yield and architectural organization.
IAO_0000116: Apical terminal inflorescences are distinguished from shoot tip terminals by moderate distance from apex (3-5 cm versus 1-3 cm) and from general terminals by emphasis on position as the final member of a sequence rather than simply terminal placement. The apical designation emphasizes the positional role completing the inflorescence sequence and determining the extent of the reproductive zone. Occurrence requires multiple inflorescences per shoot with fertile cultivars producing 2-3 inflorescences creating the context for apical terminals, while less fertile varieties producing single inflorescences lack distinct apical terminals. Sequential positioning creates the progression from robust basal primary through intermediate secondary to apical terminal, with size and complexity generally decreasing along the sequence though substantial variation exists. Developmental delay compared to basal inflorescences reflects sequential initiation during primordium formation and sequential resource allocation during development, creating staggered flowering phenology potentially extending the pollination window. Functional significance includes determining total inflorescence number affecting potential yield, and establishing the boundary between reproductive and purely vegetative shoot zones affecting architectural organization. Management practices including inflorescence thinning often target apical terminals for removal retaining only basal primaries and sometimes secondaries to optimize crop load. Transformation to cluster creates apical cluster positioning affecting final cluster distribution and harvest patterns.
IAO_0000118: apikale terminale Infloreszenz @de
IAO_0000118: distal sequence terminal
IAO_0000118: distale Sequenz-Terminal @de
IAO_0000118: final position inflorescence
IAO_0000118: ultimate reproductive structure
IAO_0000118: ultimative reproduktive Struktur @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 349-382 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 309-342 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 537-572.
has db xref: PO:0009049

Apoplastic Unloading Intensification
type: Class
subclass of: Rapid Sugar Accumulation Start
disjoint with: Sucrose Cleavage Activation
IAO_0000112: In a Sonoma Chardonnay vineyard, apoplastic unloading intensification was tracked over 7 days in mid-August Year N+1 (BBCH 84) when cell wall invertase activity increased from 35 to 88 units/g FW, VvcwINV expression rose from 55-fold to 105-fold, apoplastic hexose concentrations measured 340 mM combined (from 195 mM at activation), berry Brix accelerated from 13.8° to 18.5° (2.9% per week increasing to 4.1% per week), under warm conditions (daily high 27-30°C, adequate vine water status stem ψ -0.9 MPa supporting phloem function).
IAO_0000114: IAO_0000122
IAO_0000115: Apoplastic_Unloading_Intensification represents the progressive amplification of sucrose release into cell wall space and subsequent enzymatic cleavage to hexoses during the transition from initial to maximum sugar accumulation creating increasingly efficient delivery of importable sugars to mesocarp cells. This intensification occurs during early-to-mid veraison (BBCH 83-84), typically 3-8 days following initial phloem unloading activation, and is characterized by apoplastic sucrose flux increasing from initial activation 60-120 μmol g⁻¹ h⁻¹ to intensification peak 120-250 μmol g⁻¹ h⁻¹ representing 2-4 fold enhancement, cell wall invertase activity rising from activation 20-40 units/g FW to intensification 60-120 units/g through continued gene expression and protein accumulation, and resulting apoplastic hexose concentrations increasing from 150-250 mM to 250-450 mM combined glucose and fructose creating stronger concentration gradients for membrane transport. Mechanisms underlying intensification inclu continued plasmodesmata closure or conductance reduction with callose deposition increasing and symplastic connectivity declining from activation 15-25% to intensification 35°C providing temperature sensitivity that may limit sugar accumulation under heat stress. Apoplastic compartment dynamics show: sucrose concentration in apoplast showing transient increases during peak delivery periods potentially reaching 180-350 mM before invertase cleavage, turnover kinetics with half-life 4-12 minutes indicating rapid cleavage and transport preventing sustained accumulation, resulting glucose and fructose concentrations 250-450 mM combined creating 200-380 mM concentration gradient to cytoplasm (maintained 60-90 mM) driving facilitated diffusion, and spatial distribution with highest concentrations near phloem unloading zones gradually declining toward peripheral mesocarp reflecting diffusion and transport gradients. Cellular responses to intensification inclu mesocarp cells…
IAO_0000116: Apoplastic_Unloading_Intensification is distinguished from Phloem_Unloading_Activation by representing amplification (2-4 fold) rather than initiation, from Sucrose_Cleavage_Activation by focusing on unloading flux rather than enzyme activation, and from Active_Sugar_Loading by showing progressive increase rather than sustained maximum. Cell wall invertase: 20-40 → 60-120 units/g FW. Apoplastic hexoses: 150-250 → 250-450 mM. Duration 5-10 days BBCH 83-84. Symplastic connectivity declines to <8-15%. Apoplastic_Unloading_Intensification represents critical amplification step creating substrate flux supporting rapid sugar accumulation.
IAO_0000118: amplified cell wall sugar release
IAO_0000118: amplifizierte Zellwand-Zucker-Freisetzung @de
IAO_0000118: enhanced apoplastic sucrose delivery
IAO_0000118: intensified extracellular hexose production
IAO_0000118: intensivierte extrazelluläre Hexose-Produktion @de
IAO_0000118: progressive Entladungs-Zunahme @de
IAO_0000118: progressive unloading increase
IAO_0000118: verstärkte apoplastische Saccharose-Lieferung @de
IAO_0000119: Zhang XY, Wang XL, Wang XF, Xia GH, Pan QH, Fan RC, Wu FQ, Yu XC, Zhang DP (2006) A shift of phloem unloading from symplasmic to apoplasmic pathway is involved in developmental onset of ripening in grape berry Plant Physiol 142:220-232 unloading intensification Davies C, Wolf T, Robinson SP (1999) Three putative sucrose transporters are differentially expressed in grapevine tissues Plant Sci 147:93-100 transport coordination Lecourieux F, Kappel C, Lecourieux D, Serrano A, Torres E, Arce-Johnson P, Delrot S (2014) An update on sugar transport and signaling in grapevine J Exp Bot 65:821-832 comprehensive sugar transport regulation.
has db xref: no direct PO equivalent

Appellation Designation
type: Class
subclass of: Geographic Indication
IAO_0000112: The appellation designation Barolo DOCG identifies the delimited production zone within the Langhe hills of Piedmont comprising 11 communes (Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba, Monforte d'Alba, and 6 others) totaling approximately 2,100 hectares of registered vineyard, with the designation encoding both the geographic delimitation and the regulatory classification level (DOCG, the highest tier in the Italian quality pyramid) — within this appellation, 181 officially delimited Menzioni Geografiche Aggiuntive (additional geographic mentions) such as Cannubi, Brunate, and Rocche dell'Annunziata provide sub-appellation specificity identifying individual vineyard sites with recognized terroir distinctiveness.
IAO_0000114: IAO_0000122
IAO_0000115: A geographic indication that constitutes the formal name and classificatory position of a delimited viticultural area within an appellation system, identifying a specific geographic unit recognized by a regulatory authority as possessing distinctive terroir characteristics that contribute identifiable qualities to the wines produced within its boundaries.
IAO_0000116: Appellation_Designation captures the naming and classificatory dimension of geographic indications — the information about what a geographic unit is called and where it sits within a hierarchical classification system. Every major wine-producing country has developed appellation systems with varying degrees of complexity: France's AOC/AOP system (approximately 360 appellations), Italy's DOC/DOCG system (approximately 520 designations), Germany's Anbaugebiet/Bereich/Einzellage hierarchy, Spain's DO/DOCa system, and New World systems such as the US AVA and Australian GI frameworks each implement the general concept of geographic delimitation with region-specific regulatory structures. Subclasses distinguish the formal name, the hierarchical level, and sub-appellation designations within these systems.
IAO_0000118: Appellationsbezeichnung @de
IAO_0000118: Lagenbezeichnung @de
IAO_0000118: appellation name
IAO_0000118: controlled origin name
IAO_0000118: kontrollierte Herkunftsbezeichnung @de
IAO_0000118: wine region designation
IAO_0000119: EU Regulation 1308/2013 Art. 93-108 INAO (2023) Les signes officiels de la qualité et de l'origine OIV (2015) OIV Guidelines for Geographic Indications for Wines
has db xref: no direct PO equivalent

Appellation Hierarchy Level
type: Class
subclass of: Appellation Designation
IAO_0000112: The Burgundy appellation system exemplifies a four-tier hierarchy where each level narrows geographic scope and tightens production regulations — Bourgogne AOC (regional level, approximately 27,000 hectares, maximum yield 60 hl/ha), Gevrey-Chambertin AOC (village level, approximately 410 hectares, maximum yield 50 hl/ha), Gevrey-Chambertin Premier Cru AOC (premier cru level, 26 named vineyard sites totaling 85 hectares, maximum yield 45 hl/ha), and Chambertin Grand Cru AOC (grand cru level, single 12.9-hectare vineyard, maximum yield 37 hl/ha) — with the hierarchy level designation on the label communicating to consumers the presumed quality tier and terroir specificity of the wine.
IAO_0000114: IAO_0000122
IAO_0000115: An appellation designation that specifies the tier or rank of a geographic unit within a structured hierarchical classification system, defining the relative position of the appellation between broader regional designations and more specific site-level designations, with higher hierarchical levels typically implying more restrictive production regulations, smaller geographic scope, and presumed greater terroir specificity.
IAO_0000116: Appellation_Hierarchy_Level captures the vertical dimension of appellation classification that organizes geographic units into nested tiers of increasing specificity. The structure of appellation hierarchies varies fundamentally between wine-producing countries: France uses a multi-tier system (regional, sub-regional, communal, premier cru, grand cru) most fully developed in Burgundy and Alsace Germany employs Anbaugebiet, Bereich, Großlage, and Einzellage levels Italy uses the IGT-DOC-DOCG pyramid and the United States AVA system is formally non-hierarchical though nesting of smaller AVAs within larger ones creates de facto hierarchy. The hierarchy level communicates quality expectations and price positioning to consumers while imposing correspondingly stricter production constraints on producers at higher tiers.
IAO_0000118: Appellationshierarchiestufe @de
IAO_0000118: Herkunftshierarchie-Rang @de
IAO_0000118: Klassifikationsebene @de
IAO_0000118: appellation tier
IAO_0000118: classification level
IAO_0000118: hierarchy rank designation
IAO_0000119: INAO (2023) Les signes officiels de la qualité et de l'origine Lewin MW (2010) Wine Myths and Reality, Vendange Press pp: 95-150 EU Regulation 1308/2013 Art. 93 on categories of wine designations
has db xref: no direct PO equivalent

Appellation Requirement
type: Class
subclass of: Label Regulation
IAO_0000112: Appellation requirement for Wachau DAC (established 2020) specifies: geographic delimitation to the Wachau wine-growing district along the Danube between Melk and Krems, permitted cultivars including Grüner Veltliner, Riesling, and Neuburger as principal varieties, maximum yield of 6,750 kg/ha (Steinfeder) to 6,000 kg/ha (Smaragd), minimum must weight thresholds aligned with the Vinea Wachau classification (Steinfeder ≤11.5% alcohol, Federspiel 11.5-12.5%, Smaragd ≥12.5%), sensory evaluation by the regional tasting commission, and mandatory display of the DAC designation on the label. Appellation requirement for Barolo DOCG mandates 100% Nebbiolo from the defined 11 communes, maximum yield of 8,000 kg/ha, minimum alcohol 13.0% vol., minimum aging of 38 months (of which 18 months in wood) for standard Barolo and 62 months (of which 18 months in wood) for Riserva, chemical analysis verification, and blind sensory panel approval — the requirements encoding the historical quality standards that have defined Barolo's prestige since the DOCG designation in 1980.
IAO_0000114: IAO_0000122
IAO_0000115: Appellation requirement is a label regulation entity that documents the legal conditions that must be met for a wine to carry a specific geographic origin designation on its label, encompassing the applicable designation category (EU PDO/PGI, French AOC/IGP, Italian DOCG/DOC/IGT, Austrian DAC/Qualitätswein, German Prädikatswein/QbA, US AVA, Australian GI), the production requirements specified in the appellation's cahier des charges or product specification (permitted cultivars, maximum yield, minimum must weight, permitted oenological practices, aging requirements, sensory approval), the geographic delimitation (the defined territory from which grapes must originate), the minimum percentage of grapes from the declared appellation (typically 85-100% depending on jurisdiction), and the administrative approval process (chemical analysis, sensory panel tasting, documentation verification), providing the regulatory framework that protects geographic origin claims as quality indicators and cultural heritage designations.
IAO_0000116: Appellation requirement documentation captures the most elaborate and culturally consequential regulatory framework in the wine world — the system of protected origin designations that simultaneously serves as quality guarantee, fraud prevention mechanism, cultural heritage protection, and marketing tool. The European PDO system traces its conceptual origins to the 1935 French AOC legislation and its philosophical roots to the concept of terroir — the proposition that specific geographic origins produce wines of distinctive and recognizable character that merit legal protection from misappropriation. The requirements encoded in appellation specifications represent codified collective knowledge — the permitted cultivars reflect centuries of empirical observation about which varieties express the appellation's character, the yield limits reflect the established inverse relationship between yield and quality, and the aging requirements reflect the maturation needs of the specific wine styles produced. The stringency gradient across designation levels creates a quality hierarchy — from the relatively permissive PGI/IGP level (broad geographic scope, diverse cultivar permission, minimal production restrictions) through the intermediate PDO level (defined territory, restricted cultivars, moderate production constraints) to the most prestigious designations (DOCG, Grand Cru, DAC) imposing the strictest requirements on every aspect of production. The tension between appellation rigidity and producer innovation is a persistent feature of the system — the most creative winemakers sometimes chafe against appellation constraints that they perceive as limiting quality expression (the Italian Super Tuscan phenomenon, Austrian producers opting out of DAC regulations to pursue non-conforming styles), while appellation defenders argue that regulatory discipline maintains the collective brand value that benefits all producers within the designation. The emerging challenge of climate …
IAO_0000118: AOC requirement
IAO_0000118: Appellationsanforderung @de
IAO_0000118: DAC-Anforderung @de
IAO_0000118: Herkunftsbezeichnungsvorschrift @de
IAO_0000118: Herkunftsschutzvorschrift @de
IAO_0000118: PDO/PGI requirement
IAO_0000118: Ursprungsbezeichnungsregel @de
IAO_0000118: appellation regulation
IAO_0000118: geographic indication rule
IAO_0000118: origin designation requirement
IAO_0000119: European Parliament (2013) Regulation (EU) No 1308/2013, Articles 93-108 INAO (2024) Cahier des charges des appellations d'origine contrôlées Consorzio di Tutela Barolo Barbaresco (2010) Disciplinare di produzione Barolo DOCG Österreichische Weinmarketinggesellschaft (2020) Wachau DAC Verordnung
has db xref: no direct PO equivalent

Appellation Specific Role
type: Class
subclass of: Regional Production Role
IAO_0000112: A Pinot Noir vine within the commune of Gevrey-Chambertin in Burgundy bearing an appellation-specific role is subject to INAO regulations specifying maximum yields of 37-58 hl/ha depending on classification tier, minimum planting density of 9,000 vines/ha, prohibited irrigation except by derogation, and mandatory hand harvesting for Grand Cru designations, with the vine's precise cadastral parcel determining whether fruit enters the Gevrey-Chambertin Village, Premier Cru, or Grand Cru production stream.
IAO_0000114: IAO_0000122
IAO_0000115: A regional production role that inheres in a grapevine situated within a legally delimited geographic appellation whose boundaries, permitted cultivars, viticultural practices, and quality requirements are codified in regulatory statutes, entitling the resulting wine to bear the appellation designation upon compliance with all production specifications.
IAO_0000116: Appellation_Specific_Role reflects the regulatory framework governing geographic wine designations worldwide, including the French AOC/AOP system, Italian DOC/DOCG, Spanish DO/DOCa, German Prädikatswein, and New World Geographic Indications (GI). The role is defined by regulatory compliance rather than intrinsic vine characteristics: a vine gains or loses this role through changes in appellation boundaries, regulatory amendments, or compliance status rather than through any biological transformation. Subclasses represent the principal hierarchical tiers found across major European classification systems, from Grand Cru to regional designations.
IAO_0000118: Appellations-Rolle @de
IAO_0000118: Lagenklassifizierungs-Rolle @de
IAO_0000118: appellation-classified role
IAO_0000118: controlled origin role
IAO_0000118: denomination-specific role
IAO_0000118: herkunftsgeschützte Produktionsrolle @de
IAO_0000119: INAO (2023) Cahiers des charges des appellations d'origine contrôlées EU Regulation 1308/2013 Art. 93-108 on wine designations of origin Robinson J and Harding J (2015) The Oxford Companion to Wine 4th Ed, Oxford University Press pp: 34-38
has db xref: no direct PO equivalent

Approaching Sugar Maximum
type: Class
subclass of: Final Sugar Accumulation
IAO_0000112: In a Mosel Riesling vineyard, approaching sugar maximum was modeled over 18 days in late September-October Year N+1 (BBCH 88-89) when berry Brix increased from 23.8° to 26.2° following exponential decay Brix(t) = 27.1 - 3.3×exp(-t/11.5) with fitted maximum Brix_max = 27.1° and time constant 11.5 days (r² = 0.94), half-time 8 days, daily increment declining from 0.18% to 0.05% per day, enabling harvest forecast of plateau achievement within 14 days (actual 12 days excellent agreement), under cool German autumn conditions (daily high 16-20°C extending gradual approach).
IAO_0000114: IAO_0000122
IAO_0000115: Approaching_Sugar_Maximum represents the asymptotic trajectory toward cultivar-specific peak berry sweetness during late ripening when progressively declining accumulation rates create gradually slowing Brix increase curve approaching but not yet achieving final equilibrium defining the transition period between active accumulation and complete plateau signaling imminent harvest maturity. This approaching phase occurs during late-to-final ripening (BBCH 87-89), typically days 45-60 post-veraison spanning 12-20 days, and is characterized by berry Brix rising from 23-27° at approach onset to near-maximum 25-30° at conclusion representing 1.5-4.0° gain substantially reduced from earlier phases, daily Brix increase declining from 0.12-0.22% per day early approach to 0.03-0.08% per day late approach showing clear deceleration, asymptotic curve fitting showing r² >0.90-0.96 for exponential decay model Brix(t) = Brix_max - (Brix_max - Brix_0) × exp(-k×t) with rate constant k determining approach velocity, and time constant τ = 1/k typically 8-18 days indicating characteristic timescale for approaching 63% of remaining distance to maximum. Mathematical characterization of approach includes instantaneous accumulation rate dBrix/dt declining approximately linearly with distance from maximum (Brix_max - Brix_current) consistent with first-order kinetics, half-time to maximum (time to achieve 50% of remaining gain) typically 5-12 days from approach onset indicating rapid initial approach then slowing, 90% approach time (achieving 90% of final maximum) requiring 15-25 days demonstrating asymptotic nature where final increments require extended duration, and residual accumulation potential (Brix_max - Brix_current) declining from 3-6° approach onset to <0.5-1.5° late approach indicating most gain achieved early in approaching phase. Physiological basis for asymptotic approach includes vacuolar hexose concentrations 1750-2450 mM approaching saturation levels 2000-2600 mM cultivar-…
IAO_0000116: Approaching_Sugar_Maximum is distinguished from Final_Sugar_Accumulation by focusing on asymptotic trajectory (exponential decay model) rather than overall late phase, from Sugar_Plateau by showing continued though minimal accumulation (<0.5-1.5° remaining) rather than equilibrium, and from peak accumulation by exhibiting clear deceleration (0.03-0.22% per day declining) rather than maximum rates. Duration 12-20 days BBCH 87-89. Time constant τ typically 8-18 days. Thermodynamic barriers approaching. Approaching_Sugar_Maximum represents measurable asymptotic approach enabling harvest timing prediction.
IAO_0000118: Dezeleration Richtung Gleichgewicht @de
IAO_0000118: End-Annäherung zu Zucker-Kapazität @de
IAO_0000118: asymptotic sweetening
IAO_0000118: asymptotische Süßung @de
IAO_0000118: decelerating toward equilibrium
IAO_0000118: final approach to sugar capacity
IAO_0000118: nearing maximum Brix
IAO_0000118: sich näherndes Maximum-Brix @de
IAO_0000119: Coombe BG (1992) Research on development and ripening of the grape berry Amer J Enol Vitic 43:101-110 asymptotic approach Keller M (2020) The Science of Grapevines 3rd Ed pages 227-228 approaching maximum Dai ZW, Ollat N, Gomès E, Decroocq S, Tandonnet JP, Bordenave L, Pieri P, Hilbert G, Kappel C, van Leeuwen C, Vivin P, Delrot S (2011) Ecophysiological, genetic, and molecular causes of variation in grape berry weight and composition Plant Physiol 155:519-532 approach dynamics and modeling.
has db xref: no direct PO equivalent

Aquaporin Activity Disposition
type: Class
subclass of: Water Uptake Disposition
disjoint with: Root Hydraulic Conductivity Disposition
IAO_0000112: Aquaporin-mediated water flux accounts for 50-80% of root hydraulic conductivity in grapevines, with VvPIP1 and VvPIP2 subfamily members showing differential expression across tissues and environmental conditions. VvPIP2 1 expression in roots increases 3-5 fold during early morning, coinciding with peak transpirational demand, and declines 60-80% under drought stress through ABA-mediated transcriptional downregulation. Rootstock 110 Richter shows constitutively lower aquaporin expression (40-60% of SO4 levels), contributing to its conservative water use strategy. Aquaporin gating through phosphorylation and cytosolic pH changes enables rapid (minutes) adjustment of hydraulic conductance independent of transcriptional regulation.
IAO_0000114: IAO_0000122
IAO_0000115: A water uptake disposition that is the inherited capacity of a Vitis vinifera plant to regulate transmembrane water flux through aquaporin water channel proteins (plasma membrane intrinsic proteins, PIPs tonoplast intrinsic proteins, TIPs), with genotype-specific expression levels and gating responses modulating root and leaf hydraulic conductance.
IAO_0000116: Aquaporin activity represents the primary regulatory node for membrane water transport, enabling fine-tuned adjustment of hydraulic conductance in response to environmental signals. The trait underlies genotypic differences in water use strategy, with isohydric cultivars showing strong aquaporin downregulation under stress versus anisohydric types maintaining expression. VvPIP and VvTIP gene families contain 10-15 members with tissue-specific expression patterns, enabling differential regulation of root uptake, xylem loading, and leaf cell hydration. Aquaporins also transport CO₂, affecting mesophyll conductance and photosynthetic efficiency.
IAO_0000118: Aquaporin-Aktivität @de
IAO_0000118: Membranwasserpermeabilität @de
IAO_0000118: Wasserkanalexpression @de
IAO_0000118: aquaporin expression trait
IAO_0000118: membrane water permeability
IAO_0000118: water channel activity
IAO_0000119: Vandeleur RK et al. (2009) The role of plasma membrane intrinsic protein aquaporins in water transport through roots: diurnal and drought stress responses reveal different strategies between isohydric and anisohydric cultivars of grapevine. Plant Physiology 149:445-460 Shelden MC et al. (2009) Expression and functional characterisation of plasma membrane intrinsic protein aquaporins in grapevine. Functional Plant Biology 36:1065-1075
has db xref: no direct PO equivalent

Aquaporin Activity Quality
type: Class
subclass of: Root Hydraulic Conductivity Quality
IAO_0000112: Aquaporin activity assessment in grapevine roots under water stress reveals the regulatory shutdown protecting against dehydration, with well-watered roots showing high aquaporin activity (membrane water permeability Lp = 4.5 × 10⁻⁷ m/s/MPa), declining within 2 hours of ABA application to 1.2 × 10⁻⁷ (rapid gating response), and further declining to 0.6 × 10⁻⁷ after 24 hours of sustained stress (reduced expression), demonstrating the multi-level aquaporin regulation that dynamically adjusts root hydraulic conductivity in response to water status signals.
IAO_0000114: IAO_0000122
IAO_0000115: Aquaporin activity quality is a root hydraulic conductivity quality that represents the functional state of aquaporin water channel proteins in regulating transcellular water movement, characterizing the membrane permeability component of hydraulic conductivity that enables rapid and dynamic regulation of water flux through biological membranes in roots and other tissues responding to developmental, environmental, and stress signals. Within the BFO framework, this quality specifically addresses the molecular regulation dimension of water transport, distinguishing aquaporin-mediated conductivity from anatomical pathway conductivity while recognizing that aquaporins provide the mechanism for rapid physiological control of hydraulic conductivity that cannot be achieved through anatomical modifications alone. The ontological significance lies in aquaporin activity providing the regulatory flexibility that enables vines to adjust water transport capacity on timescales of minutes to hours, where gating of existing aquaporin channels and expression changes over longer periods allow hydraulic properties to respond to water status, hormones, nutrients, temperature, and circadian rhythms, creating a dynamic hydraulic system rather than a fixed plumbing network. The molecular basis for aquaporin activity involves the plasma membrane intrinsic protein (PIP) family that forms selective water channels in cell membranes, with activity regulated through gating (phosphorylation state, pH, calcium concentration affecting channel opening), expression (transcriptional regulation of aquaporin genes), and localization (membrane trafficking affecting channel density), providing multiple levels of control over membrane water permeability. The physiological significance of aquaporin regulation extends beyond simple water transport to include roles in osmoregulation, nutrient uptake, and stress signaling, with aquaporin activity affecting not only hydraulic conductivity but also the integrat…
IAO_0000116: Aquaporin_Activity_Quality addresses the molecular regulation of membrane water permeability through water channel proteins. This quality enables rapid physiological control of hydraulic conductivity unavailable through anatomical modifications. The class supports molecular water relations assessment and interpretation of rapid hydraulic responses to environmental signals.
IAO_0000118: Aquaporinaktivität @de
IAO_0000118: Membranwasserpermeabilität @de
IAO_0000118: PIP activity
IAO_0000118: PIP-Aktivität @de
IAO_0000118: Wasserkanaltätigkeit @de
IAO_0000118: aquaporin function
IAO_0000118: membrane water permeability
IAO_0000118: water channel activity
IAO_0000119: Maurel C et al. (2015) Aquaporins in plants. Physiological Reviews 95(4): 1321-1358 Vandeleur RK et al. (2009) The role of plasma membrane intrinsic protein aquaporins in water transport through roots. Plant and Soil 323(1-2): 167-183
has db xref: PO:0009005

Arbuscular Mycorrhizal Colonization Disposition
type: Class
subclass of: Mycorrhizal Association Disposition
disjoint with: Mycorrhizal Dependency Disposition
IAO_0000112: Arbuscular mycorrhizal colonization intensity varies from 15-70% of root length colonized across grapevine genotypes under identical soil conditions, with rootstocks showing greater variation than scions. High-colonization rootstocks including 1103 Paulsen and SO4 support 50-70% root colonization, while low-colonization types such as 41B and 140 Ruggeri typically show 20-40% colonization. Colonization involves sequential stages of spore germination, hyphal branching toward roots (stimulated by strigolactone exudation), appressorium formation, cortical cell penetration, and arbuscule development within 10-21 days post-contact. Root colonization peaks during active root growth phases (spring and post-harvest) and declines during summer drought and winter dormancy.
IAO_0000114: IAO_0000122
IAO_0000115: A mycorrhizal association disposition that is the inherited capacity of a Vitis vinifera plant to support arbuscular mycorrhizal fungal colonization within root cortical cells, with genotype-specific colonization levels determined by root exudate signaling, cell wall permeability, and immune system modulation enabling fungal entry and arbuscule formation.
IAO_0000116: Arbuscular mycorrhizal colonization represents the structural foundation of the mycorrhizal symbiosis, with arbuscules serving as the primary nutrient exchange interface between fungus and plant. Colonization level does not always correlate with functional benefit, as colonization quality (arbuscule vitality, hyphal network extent) may be more important than percentage colonization. Genotypic differences in colonization reflect variation in strigolactone production, root cortex accessibility, and immune system responses to fungal entry. High colonization capacity is generally advantageous but may impose carbon costs under high soil fertility where mycorrhizal benefits are minimal.
IAO_0000118: AMF colonization capacity
IAO_0000118: AMF-Kolonisierungsvermögen @de
IAO_0000118: Mykorrhiza-Besiedlung @de
IAO_0000118: Wurzelkolonisations-Disposition @de
IAO_0000118: mycorrhizal receptivity
IAO_0000118: root colonization trait
IAO_0000119: Schreiner RP (2003) Mycorrhizal colonization of grapevine rootstocks under field conditions. American Journal of Enology and Viticulture 54:143-149 Nogales A et al. (2019) Response of mycorrhizal grapevine to Armillaria mellea inoculation: disease development and polyamines. Plant and Soil 440:371-385
has db xref: no direct PO equivalent

Area Quality
type: Class
subclass of: Size Quality
IAO_0000112: Canopy management in Napa Valley Cabernet Sauvignon targets an optimal leaf area to fruit weight ratio of 10-15 cm² per gram of fruit, achieved through shoot thinning (retaining 4-6 shoots per linear meter of cordon), leaf removal in the fruit zone (exposing clusters to 20-30% ambient light), and hedging to maintain leaf area index between 2.5 and 3.5, balancing photosynthetic capacity against excessive shading and disease pressure.
IAO_0000114: IAO_0000122
IAO_0000115: Area_Quality represents the category of morphological qualities that quantify two-dimensional spatial extent of grapevine organ surfaces and cross-sections. Area measurements integrate two linear dimensions to characterize the planar extent relevant to physiological function, light interception, gas exchange, and evaporative surfaces. This category encompasses three primary measurement domains: Surface_Area_Quality capturing the external boundary extent of three-dimensional organs Cross_Sectional_Area_Quality representing the two-dimensional extent revealed by planar cuts through organs and Leaf_Area_Quality specifically addressing the photosynthetically active laminar surface that dominates canopy function. Area qualities are central to grapevine ecophysiology because most physiological processes scale with surface area rather than linear dimensions. Photosynthetic capacity depends on total leaf area and its distribution within the canopy light environment. Transpirational water loss occurs across leaf and berry surfaces in proportion to their area and stomatal density. Skin surface area relative to berry volume determines the extractability of phenolic compounds and aromatic precursors during winemaking. Area measurements require more sophisticated approaches than linear dimensions, including leaf area meters using optical transmission, image analysis systems for irregular surfaces, geometric modeling for three-dimensional organs, and gravimetric estimation using specific leaf area relationships. The relationship between area and linear dimensions follows predictable geometric scaling: doubling linear dimensions quadruples area, which has profound implications for how organ size affects physiological function. Area-based indices including leaf area index (LAI, total leaf area per unit ground area) and exposed leaf area per unit fruit mass provide integrative measures of canopy-fruit balance that guide viticultural management decisions.
IAO_0000116: Area_Quality is positioned as a direct subclass of Size_Quality, parallel to Linear_Dimension_Quality, Volume_Quality, and Mass_Quality. Area measurements provide the basis for numerous derived physiological parameters including stomatal conductance (mmol m⁻² s⁻¹), photosynthetic rate (μmol CO₂ m⁻² s⁻¹), and transpiration rate (mmol H₂O m⁻² s⁻¹). The distinction between projected area (two-dimensional shadow) and actual surface area (accounting for three-dimensional curvature) must be specified in measurement protocols. PATO_0001323 (area) provides the upper-ontology alignment.
IAO_0000118: Arealqualität @de
IAO_0000118: Flächenqualität @de
IAO_0000118: Oberflächenausmaß @de
IAO_0000118: areal quality
IAO_0000118: planar measurement quality
IAO_0000118: surface extent quality
IAO_0000118: two-dimensional extent quality
IAO_0000118: zweidimensionale Ausdehnungsqualität @de
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 119-152 Smart RE and Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles, Adelaide pp.: 38-47
has db xref: no direct PO equivalent

Arginine Content Quality
type: Class
subclass of: Amino Acid Profile Quality
IAO_0000112: Arginine content quality management in Japanese Koshu addresses the ethyl carbamate concerns heightened by warm storage conditions in humid Asian climates, with grape arginine concentrations of 800-1500 mg/L (reflecting high-nitrogen fertilization traditions) creating substantial precursor pools winemakers employ acid urease treatment post-fermentation to hydrolyze urea before it can react with ethanol, reducing ethyl carbamate in Koshu wines from potentially problematic levels (above 30 μg/L) to below regulatory thresholds (15 μg/L Canadian standard), demonstrating precursor management through winemaking intervention when viticultural arginine control is impractical.
IAO_0000114: IAO_0000122
IAO_0000115: Arginine_Content_Quality represents the chemical quality characterizing the concentration of the amino acid arginine in grape must, capturing the typically second most abundant amino acid that provides substantial yeast assimilable nitrogen while also serving as precursor for potentially problematic ethyl carbamate formation in wine. Arginine is a basic amino acid with a guanidinium side chain that provides high nitrogen content (four nitrogen atoms per molecule, contributing 32% nitrogen by mass), making it particularly important for yeast nutrition on a per-molecule basis. In grape must, arginine concentration typically ranges from 100-1500 mg/L, comprising 15-40% of total free amino acids and providing 20-50% of total YAN in many musts. Arginine accumulation increases with vine nitrogen status, making it responsive to nitrogen fertilization and serving as an indicator of nitrogen nutrition level. During fermentation, yeast catabolize arginine through the arginase pathway, releasing urea as an intermediate that can react with ethanol under wine storage conditions (particularly at elevated temperature) to form ethyl carbamate, a suspected carcinogen. This ethyl carbamate pathway makes arginine content a food safety consideration, with regulatory limits on ethyl carbamate in wine driving interest in arginine management. Yeast strains vary in their urea excretion during arginine metabolism, with low-urea-producing strains reducing ethyl carbamate risk from high-arginine musts. Viticultural arginine management through moderate nitrogen fertilization and cultivar selection provides preventive control, while yeast strain selection and post-fermentation urease treatment offer winemaking interventions. The balance between arginine's nutritional value and ethyl carbamate risk creates quality management complexity.
IAO_0000116: Arginine_Content_Quality addresses an amino acid with dual significance as major YAN contributor and ethyl carbamate precursor. The food safety dimension distinguishes arginine from other amino acids in quality importance. The arginase pathway producing urea operates in all Saccharomyces cerevisiae but varies in urea excretion characteristics among strains. The nitrogen fertilization responsiveness of arginine makes it amenable to viticultural management, providing a primary control point for ethyl carbamate risk. Arginine analysis employs standard amino acid HPLC methods, with its basic nature affecting separation behavior on different column chemistries.
IAO_0000118: Arginingehalt @de
IAO_0000118: Ethylcarbamat-Vorläuferqualität @de
IAO_0000118: L-Arginin-Konzentration @de
IAO_0000118: L-arginine concentration
IAO_0000118: arginine level
IAO_0000118: basic amino acid content
IAO_0000118: basischer Aminosäuregehalt @de
IAO_0000118: ethyl carbamate precursor quality
IAO_0000119: Ough CS et al. (1988) Ethyl Carbamate Precursors in Grape Juice and Wines. American Journal of Enology and Viticulture 39(2): 139-142 Spayd SE et al. (1994) Nitrogen Fertilization of White Riesling Grapes in Washington. Must and Wine Composition. American Journal of Enology and Viticulture 45(1): 34-42
has db xref: no direct PO equivalent

Arm
type: Class
subclass of: Grapevine Morphological Structure
IAO_0000112: A permanent arm on Vitis vinifera cv. Cabernet Sauvignon in bilateral cordon training system, extending 85cm horizontally from trunk along trellis wire at 90cm height, measuring 32mm diameter at trunk junction tapering to 22mm at terminus, showing gray-brown thick bark with visible lenticels and previous pruning scars, bearing 14 two-bud spurs spaced 12-15cm apart along upper surface, approximately 7 years old based on growth ring counting at cross-section, supporting estimated 28 fruiting shoots and 45-55 clusters totaling 12-15kg fruit when fully productive, representing well-established permanent structure requiring minimal annual modification beyond spur renewal and occasional repositioning.
IAO_0000114: IAO_0000122
IAO_0000115: A permanent woody structural component of Vitis vinifera training systems, originating from the trunk or head and extending horizontally or at angles to support fruiting positions, characterized by multi-year age (typically 2-15+ years old), substantial diameter (15-40mm or more), complete lignification with thick bark and secondary xylem development, bearing fruiting canes or spurs along its length, and serving as architectural framework connecting trunk to crop-bearing wood while distributing vine capacity across trellis space. Arms represent the intermediate structural level between permanent trunk (vertical support) and annual fruiting wood (crop production), with their number, length, orientation, and management determining training system architecture, canopy distribution, crop load capacity, and long-term vineyard productivity and sustainability.
IAO_0000116: Arms are distinguished from trunks (vertical permanent wood connecting roots to arms), canes (annual fruiting wood), and cordons (a specific arm training configuration), though terminology varies regionally with "cordon" sometimes used synonymously with "arm" and other times reserved for specific horizontal permanent arm architectures. Arm management involves initial training establishing desired architecture (typically 2-4 years), maintenance pruning managing fruiting positions and preventing excessive lengthening, and eventual renewal or replacement when age-related decline (10-20+ years depending on variety and conditions) reduces productivity or structural integrity. The number and configuration of arms fundamentally determines training system character and suitability for mechanization, labor requirements, and fruit quality potential.
IAO_0000118: Arm @de
IAO_0000118: Kordon @de
IAO_0000118: Schenkel @de
IAO_0000118: cordon
IAO_0000118: permanent branch
IAO_0000118: scaffold
IAO_0000118: structural arm
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 89-112 Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Arm Water Shoot
type: Class
subclass of: Water Shoot
IAO_0000112: An arm water shoot on the horizontal cordon of Vitis vinifera cv. Chardonnay in Burgundy, France, emerging from a latent bud at 40 cm from the trunk junction along an 80 cm cordon arm, developing in June following severe spring frost that killed all shoots in a 25 cm section of the cordon, growing 155 cm vertically by August with 17 nodes, leaves averaging 175 cm² area, positioned between two surviving fruiting positions that are each 30 cm distant, creating potential for training as a replacement spur during dormant pruning to restore fruiting position density in the frost-damaged section, or requiring removal if surrounding positions show adequate recovery and productivity.
IAO_0000114: IAO_0000122
IAO_0000115: A water shoot originating from latent or adventitious buds on permanent arm structures including cordons, branches, and multi-year framework extensions in Vitis vinifera, characterized by emergence from woody arm surfaces between the trunk junction and the terminal arm positions, vigorous growth competing with fruiting positions along the arm, and representing response to localized damage, disease pressure, or management practices that severely reduce photosynthetic capacity in specific arm sections. Arm water shoots develop from buds that may have remained dormant for 3-10 years along arm surfaces, activated by removal of apical dominance through terminal damage, by vascular dysfunction from trunk diseases spreading into arm tissues, by excessive crop removal that creates carbohydrate surplus favoring vegetative growth, or by severe arm pruning that removes most fruiting positions and triggers compensatory bud break from latent positions. These shoots create specific challenges in cordon and arm management systems where maintaining linear framework geometry and consistent fruiting position spacing is critical for mechanization efficiency, cluster sun exposure, and spray penetration. However, arm water shoots also provide opportunities for local framework repair, allowing replacement of damaged arm sections without complete cordon or arm removal, and can be strategically retained and trained to restore fruiting positions lost to disease, freeze damage, or physical breakage.
IAO_0000116: Arm water shoots are distinguished from trunk water shoots by origin on permanent branch structures rather than the main trunk axis, and from normal lateral shoots by emergence from latent buds on woody arm tissue rather than from current-season buds on green shoots. Position along the arm influences management decisions, with shoots near the trunk junction often removed to maintain clean trunk-to-cordon transitions, while shoots in mid-arm or distal positions may be evaluated for framework repair potential. Arm water shoots in bilateral cordon systems require balanced removal decisions to maintain symmetry between cordon arms. Repeated emergence of arm water shoots from specific positions often indicates localized vascular dysfunction from trunk disease propagation into arm tissues.
IAO_0000118: Armwasserschoss @de
IAO_0000118: Kordonwassertrieb @de
IAO_0000118: Zweigtrieb @de
IAO_0000118: arm epicormic shoot
IAO_0000118: branch water shoot
IAO_0000118: cordon sucker
IAO_0000118: lateral arm sucker
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles pp. 148-163 Reynolds & Wardle (1993) "Impact of training system and vine spacing on vine performance and berry composition of Seyval blanc" American Journal of Enology and Viticulture 44=445-453 Martínez de Toda & Balda (2013) "Quantifying the effect of temperature on shoot and fruit growth of grapevine" Oeno One 47=229-241 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 343-365.
has db xref: PO:0025029

Armagnac Production Scion Role
type: Class
subclass of: Distillation Scion Role
IAO_0000112: Baco 22A (Baco Blanc) bears an Armagnac_Production_Scion_Role as a unique permitted hybrid (Folle Blanche × Noah, a V. labrusca hybrid), contributing robust, earthy character and prune-like fruit to Armagnac blends—its inclusion reflects Armagnac's terroir-focused rather than purity-focused tradition, with Baco thriving in the sandy Bas-Armagnac soils where it produces the most distinctive spirits. Folle Blanche serves in an Armagnac_Production_Scion_Role producing the most delicate, floral Armagnacs prized by connoisseurs, particularly from the Ténarèze and Bas-Armagnac zones, though its disease susceptibility limits production to dedicated quality-focused estates. Ugni Blanc bears an Armagnac_Production_Scion_Role as the most planted variety (approximately 55% of Armagnac vineyards), providing reliable base wine for blending though considered less characterful than Baco or Folle Blanche.
IAO_0000114: IAO_0000122
IAO_0000115: A distillation scion role that inheres in a grafted scion cultivar by virtue of its authorization and suitability for Armagnac production within the delimited Armagnac appellation of Gascony, southwestern France, where base wine traditionally undergoes single continuous distillation in the distinctive Armagnacais column still (alambic armagnacais) followed by oak barrel aging. Armagnac production scions must be among the ten approved varieties under AOC regulations, with greater varietal diversity than Cognac reflecting Armagnac's artisanal traditions and terroir emphasis. The four principal varieties—Ugni Blanc, Baco 22A (Baco Blanc), Folle Blanche, and Colombard—each contribute distinct character, with Baco 22A unique among quality spirit appellations as a permitted hybrid variety (Folle Blanche × Noah). Armagnac varieties must produce high-acid, low-alcohol base wines suited to single distillation (versus Cognac's double distillation), which retains more congeners and creates a more robust, characterful spirit requiring extended aging to achieve smoothness.
IAO_0000116: Armagnac_Production_Scion_Role captures the distinctive varietal traditions of France's oldest brandy appellation, where greater variety diversity and the unique permission for hybrid Baco 22A distinguish Armagnac from the Ugni Blanc monoculture of Cognac. The single continuous distillation at lower proof (52-60% versus Cognac's 70% after second distillation) retains more flavor compounds, creating spirits with more pronounced character requiring longer aging (often 10-20+ years for peak quality). Armagnac's smaller scale and artisanal traditions have preserved practices (single-variety bottlings, vintage dating, estate production) increasingly rare in industrialized Cognac production. Climate and soil (boulbènes sands of Bas-Armagnac, clay-limestone of Ténarèze) strongly influence variety selection and spirit character within the appellation.
IAO_0000118: Armagnac grape
IAO_0000118: Armagnac variety
IAO_0000118: Armagnac-Rebsorte @de
IAO_0000118: Armagnac-Traube @de
IAO_0000118: Gascogne-Brennsorte @de
IAO_0000118: Gascon variety
IAO_0000118: Ténarèze variety
IAO_0000119: Bureau National Interprofessionnel de l'Armagnac (BNIA) (2020) Armagnac Production Regulations Faith N (2016) Cognac and Other Brandies, Infinite Ideas Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane pp.: 102-103, 423-424 Piggott JR et al. (1989) Distilled Beverage Flavour, Ellis Horwood
has db xref: no direct PO equivalent

Armillaria Resistant Rootstock Role
type: Class
subclass of: Fungal Disease Resistant Rootstock Role
disjoint with: Phytophthora Resistant Rootstock Role
IAO_0000112: 3309 Couderc (V. riparia × V. rupestris) shows moderate Armillaria resistance with lesion extension rates of 3-6 mm/month and 15-year survival rates of 75-90% in Burgundy replant vineyards cleared from oak forest, substantially outperforming the highly susceptible 41B Millardet (V. vinifera × V. berlandieri) with survival rates of only 30-50%. 110 Richter (V. berlandieri × V. rupestris) demonstrates moderate resistance in Mediterranean climates, maintaining Tempranillo productivity on former oak woodland sites in Rioja for 20+ years. Riparia Gloire de Montpellier (V. riparia) shows moderate resistance but is limited to low-lime soils where Armillaria pressure often coincides with acidic, formerly forested land.
IAO_0000114: IAO_0000122
IAO_0000115: A fungal disease-resistance rootstock role that inheres in a grafted rootstock by virtue of its capacity to resist infection and colonization by Armillaria species, particularly A. mellea sensu stricto and related species in the A. mellea complex causing oak root fungus disease (also termed honey fungus or shoestring root rot). Armillaria spreads through soil via rhizomorphs (melanized hyphal aggregates 1-3 mm diameter) that contact and penetrate root bark, establishing mycelial fans beneath the bark that progressively girdle and kill roots and the root crown. Resistant rootstocks impede Armillaria colonization through thick, highly suberized bark with elevated suberin and lignin content, rapid wound periderm formation following rhizomorph contact, production of antifungal phenolics and terpenoids at infection fronts, and compartmentalization responses that wall off infected tissue. Resistance is quantified by lesion extension rate (resistant genotypes showing less than 5 mm/month versus 15-30 mm/month on susceptible hosts), crown colonization percentage, and long-term vine survival in Armillaria-infested sites.
IAO_0000116: Armillaria_Resistant_Rootstock_Role addresses one of the most intractable soil-borne diseases in viticulture, as Armillaria inoculum persists in soil for decades on decomposing woody debris and no curative treatments exist. Resistance is quantitative rather than qualitative no rootstock is immune, but resistant selections substantially extend productive vineyard lifespan in infested sites. V. rupestris and V. riparia parentage contributes resistance, while V. vinifera and V. berlandieri parentage generally increases susceptibility. Site selection (avoiding former oak woodland) remains the primary management strategy, with resistant rootstocks as a secondary defense.
IAO_0000118: Armillaria resistant rootstock
IAO_0000118: Armillaria-resistente Unterlage @de
IAO_0000118: Hallimasch-resistente Unterlage @de
IAO_0000118: gegen Eichenwurzelpilz resistente Unterlage @de
IAO_0000118: honey fungus resistant rootstock
IAO_0000118: oak root fungus resistant rootstock
IAO_0000118: shoestring root rot resistant rootstock
IAO_0000119: Aguín O et al. (2008) Armillaria species infesting vineyards in northwestern Spain, European Journal of Plant Pathology 120: 261-272 Baumgartner K, Rizzo DM (2006) Relative resistance of grapevine rootstocks to Armillaria root disease, American Journal of Enology and Viticulture 57: 408-414 Guillaumin JJ et al. (1991) Geographical distribution and ecology of Armillaria species in western Europe, European Journal of Forest Pathology 21: 143-153
has db xref: no direct PO equivalent

Aroma Character Quality
type: Class
subclass of: Aroma Quality
IAO_0000112: Aroma character profiling of New Zealand Sauvignon Blanc identifies the varietal fingerprint comprising tropical fruit character (passionfruit, guava from thiol compounds), citrus notes (grapefruit, lime), herbaceous elements (cut grass, boxwood from methoxypyrazines), and mineral undertones, with the specific balance among these character categories distinguishing Marlborough (tropical-dominant) from Hawke's Bay (more citrus and herbaceous) regional expressions of the same variety.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma character quality is an aroma quality that represents the qualitative nature of olfactory perception distinguishing among different aromatic categories and descriptors, characterizing what the wine smells like in terms of recognizable scent attributes rather than how strong the overall aroma is. Within the BFO framework, this quality specifically addresses the qualitative dimension of olfactory perception, distinguishing aromatic identity from intensity while recognizing that character assessment involves matching perceived scents against learned reference categories stored in olfactory memory. The ontological significance lies in aroma character providing the descriptive vocabulary for communicating wine sensory properties, where the specific aromatic profile defines varietal typicity, regional expression, winemaking signature, and quality tier more distinctively than intensity measures that lack qualitative specificity. The perceptual basis for aroma character involves pattern recognition where complex volatile mixtures activate characteristic receptor combinations that the brain matches against previously experienced odor templates, with the resulting perception described using learned category labels (fruity, floral, spicy, earthy) that may or may not correspond to actual compositional similarity to the reference objects. The compositional basis for aroma character includes the specific volatile compounds present and their relative concentrations, with some compounds providing direct correspondence to their descriptors (linalool smelling floral because flowers contain linalool) while others evoke descriptors through similar receptor activation patterns without compositional relationship (rotundone smelling peppery despite structural dissimilarity to pepper compounds). The hierarchical organization of aroma descriptors proceeds from broad categories (fruity, floral, spicy, vegetal, earthy) through intermediate groupings (citrus, tropical, berry within fruit…
IAO_0000116: Aroma_Character_Quality serves as the parent class for the hierarchy of aromatic descriptor categories, establishing the framework for qualitative aroma description. This quality complements Aroma_Intensity_Quality by addressing what rather than how much. The class encompasses the full range of wine aroma descriptors organized hierarchically from broad categories to specific terms, with Fruity_Aroma_Quality representing one major branch alongside floral, spicy, vegetal, earthy, and other character categories.
IAO_0000118: Aromacharakter @de
IAO_0000118: Duftprofil @de
IAO_0000118: Geruchsqualität @de
IAO_0000118: aroma type
IAO_0000118: aromatic profile
IAO_0000118: olfactory character
IAO_0000118: olfaktorischer Charakter @de
IAO_0000118: scent quality
IAO_0000119: Noble AC et al. (1987) Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38(2): 143-146 Ferreira V (2010) Volatile aroma compounds and wine sensory attributes. In: Reynolds AG (ed) Managing Wine Quality Volume 1, Woodhead Publishing, Cambridge, pp. 3-28
has db xref: no direct PO equivalent

Aroma Complexity
type: Class
subclass of: Aroma Description
IAO_0000112: Aroma complexity for Grand Cru Burgundy Pinot Noir (Chambertin, 2015 vintage, 9 years) is assessed as "highly complex" — the nose reveals at least 15 identifiable descriptors spanning primary fruit (red cherry, raspberry, dried rose), secondary fermentative (subtle autolytic, background brioche), and tertiary maturation layers (forest floor, truffle, leather, iron-blood mineral, sandalwood, dried herbs, game), with new aromatic facets emerging over 30 minutes of glass evaluation and no single descriptor dominating the harmoniously integrated whole. Aroma complexity for commercial-tier Pinot Grigio from Veneto (2024 vintage) records "simple to moderate" — a clean but one-dimensional nose of pear and white almond with minimal layering and no developmental evolution during evaluation, consistent with the wine's intended role as an accessible, early-drinking style. Aroma complexity for Blaufränkisch Reserve from Leithaberg DAC (2021 vintage) evaluates at "moderate to high" — dark fruit core with integrated spice, mineral, and herbal secondary layers developing progressively in the glass, reflecting the quality and terroir specificity of the Leithaberg designation.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma complexity is an aroma description entity that records the perceived multidimensionality, layering, and integrative coherence of a wine's olfactory profile, assessed through the identification of the number of distinct aroma descriptors, the diversity of aromatic origin categories represented (fruity, floral, herbal, spicy, earthy, mineral, woody, animal, chemical), the presence of multiple aromatic layers revealing themselves sequentially during evaluation, and the degree of harmonic integration among diverse aromatic elements into a unified sensory impression, evaluated on a structured scale from simple (one-dimensional, single-note) through moderate (multi-faceted but predictable) to complex (multi-layered, evolving, integrated yet diverse), and representing the qualitative dimension of aroma evaluation most closely correlated with expert quality judgment and wine price positioning.
IAO_0000116: Aroma complexity represents the single sensory parameter most consistently correlated with expert quality assessment and wine price, as numerous studies have demonstrated that trained tasters use complexity as the primary discriminator between quality tiers, with price-quality correlations strongest when complexity rather than intensity is the evaluated attribute. The perceptual basis of complexity involves both peripheral and central processing — the number and diversity of activated odorant receptors determines the peripheral input, while the temporal unfolding of multiple aromatic layers (as different compounds volatilize at different rates during evaluation) and the cognitive integration of diverse sensory inputs into a coherent gestalt determines the central quality judgment. The concept of "emergent complexity" — where the aromatic impression of a complex wine transcends the sum of its identifiable descriptor components — parallels the philosophical concept of emergence in complex systems and represents one of the most intellectually challenging aspects of wine sensory science. Complexity arises from multiple sources — cultivar-specific diversity of grape-derived aroma precursors, fermentation-derived aromatic contributions from diverse metabolic pathways, and aging-derived transformation products each add aromatic dimensions, with the greatest complexity achieved in wines where all three aromatic layers are simultaneously present and harmonically integrated. The temporal evolution of complexity during the tasting session provides additional quality information — complex wines reveal new aromatic facets as evaluation progresses (due to differential volatilization rates, temperature changes in the glass, and sensory adaptation-recovery cycles), while simple wines present their full aromatic repertoire immediately and then decline. Wine experts and novices differ most dramatically in their perception and articulation of complexity — trained tasters identify 3-5×…
IAO_0000118: Aromakomplexität @de
IAO_0000118: Bukettvielfalt @de
IAO_0000118: Duftschichtung @de
IAO_0000118: aromatic complexity
IAO_0000118: aromatic multidimensionality
IAO_0000118: aromatische Vielschichtigkeit @de
IAO_0000118: bouquet complexity
IAO_0000118: nose complexity
IAO_0000118: olfactory complexity
IAO_0000118: olfaktorische Komplexität @de
IAO_0000119: Parr WV et al. (2002) Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. Chemical Senses 27(8): 747-755 Lawless HT (1999) Descriptive analysis of complex odors: reality, model or illusion? Food Quality and Preference 10(4-5): 325-332 Ferreira V (2012) Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures. Flavour and Fragrance Journal 27(2): 124-140 Meillon S et al. (2010) Impact of partial alcohol reduction in wine on perceived complexity and temporality of sensations. Food Quality and Preference 21(7): 732-740
has db xref: no direct PO equivalent

Aroma Complexity Quality
type: Class
subclass of: Aroma Quality
IAO_0000112: Aroma complexity assessment comparing village-level and Grand Cru Burgundy reveals descriptor counts of 8 versus 15 distinct aromatic elements identified by a trained panel, with village wine showing fruit-dominated simplicity (cherry, earth, subtle oak) while Grand Cru displays layered complexity integrating red fruit, floral notes, forest floor, spice, mineral, and savory elements that emerge sequentially over 30 minutes of evaluation, with the complexity difference justifying the 10-fold price differential and indicating the Grand Cru's superior aging potential for further complexity development.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma complexity quality is an aroma quality that represents the multiplicity, layering, and interrelationship of distinct aromatic elements perceived in wine, characterizing the richness and depth of olfactory experience that distinguishes multidimensional wines from simple, one-note examples. Within the BFO framework, this quality addresses the structural dimension of aromatic perception, distinguishing complexity from intensity while recognizing that complexity represents an emergent property arising from the presence of multiple distinct aroma compounds at perceptible concentrations that interact to create layered, evolving olfactory experience. The ontological significance lies in aroma complexity serving as a primary quality indicator across wine styles, where complex wines reward sustained attention by revealing successive aromatic layers and nuances while simple wines exhaust their aromatic interest quickly, with complexity correlating strongly with perceived quality, price, and aging potential across diverse wine categories. The perceptual basis for complexity involves the detection of multiple distinct odor objects that the olfactory system can individuate from the mixture, with complexity increasing as more distinguishable aromatic elements are present, to a point where excessive multiplicity may create confusion rather than appreciable complexity. The compositional determinants of complexity include the number of volatile compounds present above their individual detection thresholds, the diversity of compound classes represented (fruity, floral, spicy, earthy), and the absence of dominant single compounds that mask other elements, with balanced contribution from multiple sources creating the greatest complexity impression. The developmental aspects of complexity show simple, fruit-dominated young wines potentially gaining complexity through aging as tertiary aromas develop and integrate with primary and secondary elements, while excessively simple wines …
IAO_0000116: Aroma_Complexity_Quality addresses the structural depth dimension of aromatic perception, representing a meta-quality emerging from the interaction of multiple specific aroma characters. This quality is positively correlated with perceived overall quality and price across wine categories. Complexity assessment requires both analytical (descriptor enumeration) and holistic (overall depth impression) evaluation approaches for comprehensive characterization.
IAO_0000118: Aromakomplexität @de
IAO_0000118: Duftschichtung @de
IAO_0000118: aroma layering
IAO_0000118: aromatic depth
IAO_0000118: aromatische Tiefe @de
IAO_0000118: nose complexity
IAO_0000118: olfactory complexity
IAO_0000118: olfaktorische Vielschichtigkeit @de
IAO_0000119: Lawless HT (1999) Descriptive analysis of complex odors: reality, model or illusion? Food Quality and Preference 10(4-5): 325-332 Ferreira V (2010) Volatile aroma compounds and wine sensory attributes. In: Reynolds AG (ed) Managing Wine Quality Volume 1, Woodhead Publishing, Cambridge, pp. 3-28
has db xref: no direct PO equivalent

Aroma Compound Volatilization Quality
type: Class
subclass of: Heat Impact On Development Quality
IAO_0000112: Aroma compound volatilization quality assessment in Marlborough Sauvignon Blanc compared volatile profiles in fruit from a heat event vintage (4 days exceeding 35°C during mid-ripening) versus a cool vintage to quantify aromatic losses from heat exposure. Methoxypyrazine analysis showed dramatic aroma compound volatilization quality impact with 3-isobutyl-2-methoxypyrazine (IBMP) at only 6 ng/L in heat-affected fruit versus 18 ng/L in cool-vintage fruit, representing 67% loss of this varietal character compound through a combination of accelerated degradation and volatilization during the heat event. Monoterpene analysis revealed 40% reduction in linalool and 35% reduction in geraniol, with a corresponding increase in thermally-rearranged forms (nerol, α-terpineol) indicating heat-induced isomerization affecting not only concentration but also aromatic character. Thiol precursor analysis showed only 25% reduction in glutathionylated precursors suggesting that heat impacts were primarily on existing volatiles rather than precursor pools for this compound class. Sensory evaluation of wines from the two vintages confirmed the analytical findings, with heat-affected wines showing significantly reduced intensity of green/herbaceous and tropical fruit characters, elevated perception of cooked/jammy notes, and overall reduced aromatic complexity reflecting the comprehensive aroma compound volatilization quality impact of the heat event.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma compound volatilization quality is a heat impact on development quality that inheres in grape berries and represents the extent of heat-induced loss of volatile aromatic compounds through accelerated evaporation from berry surfaces, thermal degradation of heat-labile aroma molecules, and disruption of biosynthetic pathways producing varietal character compounds, with consequences for the aromatic intensity and typicity of wines produced from affected fruit. This quality captures the vulnerability of grape aroma compounds to thermal loss, recognizing that many key odorants including methoxypyrazines, terpenes, thiols, and esters have significant vapor pressures that increase with temperature, causing accelerated volatilization when berry temperatures are elevated, while other aromatic compounds undergo thermal degradation or isomerization that eliminates their sensory contribution. The ontological significance of aroma compound volatilization quality lies in the importance of aromatic character for wine identity and quality perception, with heat-induced losses potentially eliminating the varietal typicity that distinguishes premium wines and flattening the aromatic complexity that contributes to wine interest and value. The biological basis of aroma compound volatilization encompasses the physical chemistry of volatile compound behavior where elevated temperatures increase vapor pressure and diffusion rates accelerating loss from berry surfaces, combined with the thermal instability of certain aroma molecules that undergo degradation, oxidation, or rearrangement reactions at elevated temperatures, and the biosynthetic sensitivity of aroma compound production pathways that may be inhibited or redirected under heat stress. The specific aroma compounds most affected by heat exposure vary with grape variety reflecting differences in varietal aroma profiles, with methoxypyrazines in Sauvignon Blanc and Cabernet family varieties showing rapid heat-induced decline, mo…
IAO_0000116: Aroma_Compound_Volatilization_Quality is_a Heat_Impact_On_Development_Quality, representing the heat-induced loss of volatile aromatic compounds through evaporation, degradation, and biosynthetic disruption. This class addresses the aromatic quality dimension of heat impacts. Multiple mechanisms contribute including physical volatilization, thermal degradation, and isomerization. Compound-specific responses vary with vapor pressure and thermal stability. Methoxypyrazines show particular heat sensitivity (rapid loss). Wine sensory evaluation provides ultimate quality impact assessment. Distinguished from Anthocyanin_Degradation_Quality by focus on volatiles rather than pigments.
IAO_0000118: Aromaverlust durch Verdampfung @de
IAO_0000118: Verlust flüchtiger Verbindungen @de
IAO_0000118: aroma loss
IAO_0000118: aromatic degradation
IAO_0000118: aromatische Degradation @de
IAO_0000118: heat-induced aroma reduction
IAO_0000118: hitzeinduzierte Aromareduktion @de
IAO_0000118: volatile compound loss
IAO_0000119: Lacey MJ et al. (1991) Methoxypyrazines in Sauvignon blanc grapes and wines. American Journal of Enology and Viticulture 42:103-108 Marais J et al. (1999) Effect of microclimate, season and region on Sauvignon blanc grape composition and wine quality. South African Journal of Enology and Viticulture 20:19-30 Greer DH, Weedon MM (2013) The impact of high temperatures on Vitis vinifera cv. Semillon grapevine performance and berry ripening. Frontiers in Plant Science 4:491
has db xref: PO:0009001

Aroma Degradation Rate Quality
type: Class
subclass of: Post Optimal Decline Quality
IAO_0000112: Aroma degradation rate quality assessment for Muscat varieties in Rutherglen evaluated the stability of characteristic terpene profiles during extended hangtime for fortified wine production versus early-harvest table wine production. Muscat à Petits Grains demonstrated cultivar-typical rapid aroma degradation rate quality with linalool concentration declining 45% over two weeks of extended hangtime at ambient September temperatures, geraniol decreasing 38%, and the fresh floral character replaced by more developed, honeyed notes suitable for fortified production but representing loss of table wine aromatic typicity. The degradation rate proved strongly temperature-dependent, with fruit maintained at 15°C showing only 18% terpene loss over equivalent duration compared to 45% at ambient 25°C, informing recommendations for morning harvest and rapid cool transport when fresh aromatic character was the production objective. Contrasting assessment of Gewürztraminer showed intermediate aroma degradation rate quality with characteristic terpenes declining 22% over two weeks, permitting somewhat greater harvest timing flexibility while still requiring attention to aromatic preservation for quality production.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma degradation rate quality is a post optimal decline quality that inheres in a grapevine cultivar or clone within a specific growing environment and represents the velocity at which varietal aromatic compounds and their precursors decline in concentration or transform to less desirable forms during extended hangtime beyond optimal ripeness, through volatilization losses, enzymatic transformation, oxidative degradation, and thermal decomposition pathways that progressively diminish the aromatic intensity and typicity achievable in wines produced from over-mature fruit. This quality directly determines the window during which optimal aromatic character can be captured and the urgency of harvest timing for aromatic cultivars where varietal expression depends critically on the preservation of specific volatile and glycosidically-bound compounds that may be irreversibly lost through extended hangtime. The ontological significance of aroma degradation rate quality lies in its particular importance for aromatic white varieties and certain red cultivars where varietal identity depends on characteristic aromatic profiles that prove more fragile and timing-sensitive than other quality parameters, creating harvest timing constraints that may not align with optimal sugar, acid, or phenolic development trajectories. The biological basis of aroma degradation rate quality encompasses multiple compound-specific pathways including the oxidative degradation of terpenes and norisoprenoids through reactive oxygen species and enzymatic catalysis, the thermal volatilization of highly volatile monoterpenes that accelerates under warm conditions, the continued glycosylation of free volatiles into bound forms that may reduce aromatic intensity depending on fermentation liberation efficiency, and the ongoing biosynthesis of certain compounds that may partially offset degradation losses. Cultivar characteristics influencing aroma degradation rate include the specific aromatic compound pro…
IAO_0000116: Aroma_Degradation_Rate_Quality is_a Post_Optimal_Decline_Quality, representing the velocity of aromatic compound loss or transformation beyond optimal ripeness. This class addresses the specific vulnerability of volatile compounds to extended hangtime. Particularly critical for aromatic varieties including Muscat, Riesling, Gewürztraminer, Viognier, and Sauvignon Blanc where varietal character depends on fragile aromatic compounds. The strong temperature dependency influences both vineyard (hangtime) and harvest operation (picking conditions) recommendations. Distinguished from Over_Ripening_Tolerance_Quality by the specific focus on aromatic parameters rather than overall quality maintenance.
IAO_0000118: Aromadegradationsrate @de
IAO_0000118: Aromastoffabbau-Geschwindigkeit @de
IAO_0000118: Aromenverlustrate @de
IAO_0000118: Duftstoff-Stabilitätsverlust @de
IAO_0000118: aromatic compound stability
IAO_0000118: aromatic decline trajectory
IAO_0000118: varietal aroma persistence
IAO_0000118: volatile degradation rate
IAO_0000119: Marais J (1983) Terpenes in the aroma of grapes and wines: a review. South African Journal of Enology and Viticulture 4:49-58 Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine and Stabilization and Treatments, 2nd Edition. John Wiley and Sons, Chichester Kalua CM, Boss PK (2010) Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest. Australian Journal of Grape and Wine Research 16:337-348
has db xref: PO:0025610

Aroma Description
type: Class
subclass of: Sensory Description
IAO_0000112: Aroma description for Riesling Spätlese from the Mosel (2020 vintage, 4 years post-harvest) documents an evolving nose integrating primary varietal character (lime blossom, white peach, green apple) with emerging tertiary complexity (beeswax, lanolin, incipient petrol/TDN), assessed at high intensity with pronounced complexity arising from the interplay of residual primary freshness and early maturation development — the aromatic trajectory characteristic of Mosel Riesling in the transition from youthful fruit to aged mineral-petrolic complexity. Aroma description for Blaufränkisch Reserve from Mittelburgenland DAC (2021 vintage) records a concentrated nose of dark cherry, blackberry compote, and damson plum (primary), subtle spice and cocoa from 14 months in Austrian oak (tertiary, early integration), and a faint violet-herbal lift, assessed at medium-high intensity with moderate-to-high complexity reflecting the varietal typicity of well-made Mittelburgenland Blaufränkisch.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma description is a sensory description entity that documents the olfactory characterization of wine as perceived through orthonasal (sniffing from the glass) and retronasal (perception during and after swallowing) assessment, encompassing the identification of specific aroma descriptors, their classification by origin (primary/varietal, secondary/fermentative, tertiary/maturation), the evaluation of overall aroma intensity, and the assessment of aromatic complexity, recorded using standardized descriptor vocabularies and evaluated under controlled tasting conditions, providing the most information-rich and quality-discriminating component of wine sensory evaluation.
IAO_0000116: Aroma description constitutes the most analytically powerful component of wine sensory evaluation because the human olfactory system can discriminate among approximately 10,000 distinct odor qualities, detecting many aroma-active compounds at concentrations below the parts-per-billion level — a sensitivity that exceeds the detection limits of most analytical instruments for certain compound classes. The tripartite classification of wine aromas into primary (grape-derived varietal character), secondary (fermentation-derived), and tertiary (maturation-derived) provides the organizational framework for understanding the temporal evolution of wine aromatics from vineyard through cellar to bottle. The orthonasal-retronasal distinction is physiologically significant — orthonasal perception (sniffing) and retronasal perception (volatiles reaching the olfactory epithelium through the nasopharynx during tasting) activate partially overlapping but distinct neural processing pathways, with retronasal perception integrated with gustatory and tactile input to produce the composite "flavor" percept. The Wine Aroma Wheel developed by Ann Noble at UC Davis provides the most widely adopted hierarchical descriptor vocabulary, organizing aromas from broad categories (fruity, floral, spicy, vegetal, chemical, earthy, woody, caramelized, nutty) through intermediate groups to specific descriptors, though regional and cultural adaptations exist. The inter-individual variation in aroma perception — arising from genetic polymorphisms in odorant receptor genes (approximately 400 functional receptor genes with significant allelic variation), differences in mucosal enzyme activity, and variation in cognitive processing — means that panel-based assessment with multiple trained tasters is essential for reliable aroma characterization. The sequential assessment protocol — first evaluating the wine without swirling (assessing the most volatile compounds that escape immediately), then after gentle …
IAO_0000118: Aromabeschreibung @de
IAO_0000118: Bouquetbeschreibung @de
IAO_0000118: Duftbeschreibung @de
IAO_0000118: Nasenbeschreibung @de
IAO_0000118: aroma assessment
IAO_0000118: aroma profile description
IAO_0000118: bouquet description
IAO_0000118: nose description
IAO_0000118: olfactory description
IAO_0000118: olfaktorische Beschreibung @de
IAO_0000119: Noble AC et al. (1987) Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38(2): 143-146 Jackson RS (2020) Wine Science: Principles and Applications, 5th Ed, Academic Press, pp.: 485-530 Shepherd GM (2006) Smell images and the flavour system in the human brain. Nature 444(7117): 316-321
has db xref: no direct PO equivalent

Aroma Development
type: Class
subclass of: Ripening
IAO_0000112: In Muscat à Petits Grains berries in Beaumes-de-Venise, Rhône Valley during BBCH 81-89, aroma development establishes total monoterpene content increasing from 1.2 to 8.5 mg/L over 45 days, with free volatiles rising from 0.3 to 1.8 mg/L and bound precursors from 0.9 to 6.7 mg/L, concurrent with norisoprenoid precursor accumulation from 25 to 145 µg/L, establishing the characteristic intense floral-grape Muscat aromatic profile under warm Mediterranean conditions averaging 26°C with substantial day-night temperature variation.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma development constitutes the comprehensive ripening-phase process in Vitis vinifera berries wherein volatile aromatic compounds responsible for the olfactory perception of grape and wine character are synthesized, conjugated to precursor forms, and accumulated during the 35-50 day post-veraison maturation period, establishing the aromatic foundation that distinguishes grape varieties and expresses terroir influences through the characteristic scent profiles detected by human olfaction. This process encompasses the biosynthesis of diverse volatile compound classes including monoterpenoids contributing floral and citrus notes, sesquiterpenoids providing spicy and woody character, C13-norisoprenoids generating complex fruity and floral nuances, volatile thiols imparting tropical and passion fruit aromatics, esters contributing fruity sweetness, aldehydes and alcohols providing green and fatty notes, and methoxypyrazines generating herbaceous-vegetative character that collectively define the aromatic identity of individual grape varieties and vineyard sites. The distinction between aroma development and flavor development reflects sensory modality differences, with aroma specifically denoting volatile compounds perceived through olfactory receptors in the nasal epithelium either orthonasally during sniffing or retronasally during consumption, while flavor encompasses the broader integration of taste, aroma, and trigeminal sensations contributing to overall sensory experience. Cellular localization of aroma development processes shows tissue-specific patterns with monoterpenoid biosynthesis concentrated in exocarp cells where terpene synthase expression reaches highest levels, norisoprenoid generation associated with chromoplast-containing cells undergoing carotenoid degradation, and thiol precursor synthesis occurring predominantly in mesocarp parenchyma where cysteine conjugation machinery shows primary localization. The temporal progression of aroma development f…
IAO_0000116: Aroma_Development is parent class under Ripening representing all volatile aromatic compound processes. Distinguishes from Flavor_Development which encompasses broader sensory attributes including taste. Contains subclasses Aroma_Precursor_Formation, Volatile_Compound_Synthesis, Terpene_Accumulation, and Aroma_Profile_Maturation. Duration 35-50 days post-veraison. Emphasizes olfactory perception specifically. Cultivar-specific expression patterns determine aromatic potential.
IAO_0000118: Aroma-Entwicklung @de
IAO_0000118: Duft-Entwicklung @de
IAO_0000118: aromatic compound development
IAO_0000118: aromatische Verbindungs-Entwicklung @de
IAO_0000118: olfactory compound synthesis
IAO_0000118: olfaktorische Verbindungs-Synthese @de
IAO_0000118: scent development
IAO_0000118: volatile aroma formation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 285-310 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Lund ST and Bohlmann J (2006) The molecular basis for wine grape quality. Annals of Botany 98: 985-1010
has db xref: no direct PO equivalent

Aroma Development Potential Quality
type: Class
subclass of: Aroma Evolution Quality
disjoint with: Primary Aroma Expression Quality
IAO_0000112: Aroma development potential assessment in young vintage Port compares current aromatic profile (intense primary dark fruit, grape spirit heat, simple spice) with potential indicators (glycoside-bound terpene reservoir 520 μg/L, pH 3.65, residual sugar 100 g/L providing reductive protection) to predict 30-50 year development trajectory toward complex tertiary bouquet (dried fruit, chocolate, coffee, rancio), with the high potential rating justifying €80 release price that will multiply as the wine approaches optimal drinking window, while parallel assessment of basic ruby Port (glycoside reserve 180 μg/L) indicates 3-5 year development window unsuitable for extended aging investment.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma development potential quality is an aroma evolution quality that represents the capacity of wine to undergo positive aromatic transformation during aging, characterizing the likelihood that current aromatic profile will evolve toward greater complexity, integration, and quality rather than simple deterioration over time. Within the BFO framework, this quality specifically addresses the future trajectory dimension of aromatic assessment, distinguishing potential for evolution from current expression while recognizing that development potential represents latent quality not yet realized that requires appropriate storage conditions and time for manifestation. The ontological significance lies in aroma development potential providing the predictive framework for aging decisions, where high-potential wines justify extended cellaring investment by promising future aromatic rewards while low-potential wines should be consumed young before aromatic decline, making potential assessment essential for both consumer cellar management and fine wine commerce where futures pricing reflects anticipated development. The compositional indicators of development potential include glycosidically-bound terpene concentration (providing reserve for slow hydrolytic release), precursor compounds for aging bouquet development, phenolic structure (enabling slow oxidative transformation), and absence of volatile compounds prone to rapid deterioration, with these markers enabling analytical prediction of aromatic evolution alongside sensory assessment. The structural requirements for positive aromatic development include adequate acidity (preventing oxidative degradation), appropriate tannin level (enabling controlled micro-oxygenation), and overall balance that permits slow transformation without component collapse, with these non-aromatic factors critically influencing aromatic trajectory. The uncertainty inherent in development prediction creates challenges, as bottle variation, storage…
IAO_0000116: Aroma_Development_Potential_Quality specifically addresses the predictive dimension of aromatic assessment, representing latent quality not yet expressed. This quality requires both sensory evaluation of current state and analytical assessment of compositional indicators for future development. The class supports cellar management and fine wine valuation while acknowledging inherent prediction uncertainty due to storage variation and wine individuality.
IAO_0000118: Entwicklungspotential @de
IAO_0000118: Evolutionskapazität @de
IAO_0000118: Reifepotential @de
IAO_0000118: aging potential
IAO_0000118: aromatic longevity
IAO_0000118: aromatische Lagerfähigkeit @de
IAO_0000118: cellar-worthiness
IAO_0000118: evolution capacity
IAO_0000119: Ugliano M (2013) Oxygen contribution to wine aroma evolution during bottle aging. Journal of Agricultural and Food Chemistry 61(26): 6125-6136 Ferreira V et al. (2014) The aroma of wine. In: Chemistry and Biochemistry of Winemaking, Wine Stabilization, and Aging. IntechOpen, London, pp. 3-28
has db xref: no direct PO equivalent

Aroma Evolution Quality
type: Class
subclass of: Aroma Quality
IAO_0000112: Aroma evolution assessment in young Pauillac Cabernet Sauvignon identifies current primary-dominant stage (blackcurrant, cedar, graphite) with substantial evolution potential indicated by high precursor-bound terpene concentration (380 μg/L) and structural parameters (pH 3.55, tannin 78 IPT) supporting 15-25 year development trajectory toward tertiary bouquet (leather, tobacco, truffle, dried fruit), while parallel wine from lesser terroir shows similar current expression but lower precursor reserve (210 μg/L) suggesting shorter optimal aging window of 8-12 years before aromatic decline, demonstrating how evolution assessment informs cellar management beyond current quality evaluation.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma evolution quality is an aroma quality that represents the capacity for and trajectory of aromatic change during wine development, characterizing both the current developmental stage of aromatic expression and the potential for future aromatic transformation through aging. Within the BFO framework, this quality addresses the temporal dimension of aromatic perception, distinguishing evolutionary potential and stage from static aromatic attributes while recognizing that wine aroma exists on a developmental continuum from primary grape-derived character through secondary fermentation contributions to tertiary aging bouquet. The ontological significance lies in aroma evolution providing the temporal framework for understanding wine's aromatic trajectory, where assessment of current evolutionary stage enables appropriate consumption timing decisions while evaluation of evolution potential informs cellar-worthiness and optimal aging duration predictions. The compositional basis for aroma evolution includes the reservoir of non-volatile precursors (glycosidically-bound terpenes, cysteine-bound thiols) available for release during aging, the reactive compounds (aldehydes, certain esters) that transform through oxidation or hydrolysis, and the structural compounds (tannins, acids) that provide the matrix stability enabling graceful evolution rather than simple deterioration. The developmental trajectory of wine aroma follows characteristic patterns, with primary varietal aromas dominant in youth, secondary fermentation aromas (yeast, malolactic) contributing in young wines, and tertiary bouquet (oxidative, reductive, hydrolytic transformation products) developing over years to decades in age-worthy wines, with the balance among these categories indicating evolutionary stage. The predictability of aroma evolution varies substantially, with certain varieties and styles showing consistent aging trajectories (Riesling developing petrol, Nebbiolo developing tar and rose) whi…
IAO_0000116: Aroma_Evolution_Quality serves as the parent class for Primary_Aroma_Expression_Quality and Aroma_Development_Potential_Quality, addressing the temporal dimension of aromatic assessment. This quality bridges current state evaluation with future trajectory prediction, supporting both consumption timing and aging decisions. The class recognizes wine aroma as a dynamic rather than static attribute, with developmental stage and potential representing essential quality dimensions.
IAO_0000118: Aromaentwicklung @de
IAO_0000118: Bukett-Evolution @de
IAO_0000118: Duftreifung @de
IAO_0000118: aroma aging potential
IAO_0000118: aromatic development
IAO_0000118: aromatisches Entwicklungspotential @de
IAO_0000118: bouquet development
IAO_0000118: nose evolution
IAO_0000119: Ribereau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed. John Wiley & Sons, Chichester, pp. 231-285 Ugliano M (2013) Oxygen contribution to wine aroma evolution during bottle aging. Journal of Agricultural and Food Chemistry 61(26): 6125-6136
has db xref: no direct PO equivalent

Aroma Intensity
type: Class
subclass of: Aroma Description
IAO_0000112: Aroma intensity for Muscat Blanc à Petits Grains from Alsace (2024 vintage) is assessed as "pronounced" — the intensely aromatic terpene profile (total free monoterpenes >1500 µg/L) produces an immediately perceptible, room-filling aromatic impact detectable before the glass reaches the nose, characteristic of high-terpene Muscat at peak varietal expression. Aroma intensity for Chablis Premier Cru (2023 vintage, unoaked) records "medium" — the restrained aromatic profile of cool-climate Chardonnay without oak influence produces a nose of moderate projection requiring the standard swirling-and-sniffing protocol for full assessment, consistent with the Chablis stylistic emphasis on subtlety and mineral restraint over aromatic power. Aroma intensity for Grüner Veltliner Smaragd from the Wachau (2024 vintage) evaluates at "medium-plus to pronounced," reflecting the concentrated aromatic expression achievable from low-yielding, late-harvested Smaragd material.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma intensity is an aroma description entity that records the perceived strength or concentration of the overall olfactory impression of a wine, assessed through orthonasal evaluation on a structured scale from faint (barely perceptible, requiring concentrated effort to detect) through light, medium-minus, medium, medium-plus, and pronounced (immediately powerful, filling the nasal cavity without effort from arm's-length distance), evaluated under standardized conditions (ISO tasting glass, appropriate serving temperature, sequential assessment before and after swirling), and providing the quantitative dimension of aroma evaluation that complements the qualitative descriptor identification by indicating the aromatic impact and "volume" of the wine.
IAO_0000116: Aroma intensity evaluation quantifies a perceptual dimension that, while seemingly simple, involves complex psychophysical processes governing the relationship between chemical stimulus concentration and perceived olfactory magnitude. The perceived intensity of a wine's aroma is determined by multiple factors beyond absolute volatile compound concentration — the vapor-liquid partition coefficients of individual compounds (governing how much of each compound enters the headspace for nasal sampling), the ethanol content of the wine (which modifies both vapor pressure and the solubility of hydrophobic aroma compounds), the serving temperature (higher temperature increases headspace volatile concentration), and the adaptation state of the taster's olfactory receptors (repeated exposure reduces perceived intensity through sensory adaptation). The non-linear psychophysical relationship between stimulus concentration and perceived intensity follows Stevens' power law with exponents typically between 0.2 and 0.6 for olfactory stimuli, meaning that doubling the concentration of an aroma compound increases perceived intensity by only 15-50% — a saturation effect that limits the perceptual distinction between moderately and very concentrated wines. Aroma intensity is not inherently correlated with quality — extremely intense wines may be considered overwhelming or unbalanced (excessive new oak, over-ripe fruit, volatile acidity), while moderately intense wines may achieve the highest quality through subtlety, nuance, and progressive aromatic revelation during the tasting session. The WSET Systematic Approach to Tasting employs a five-point intensity scale (light, medium-minus, medium, medium-plus, pronounced) that provides sufficient discrimination for professional assessment while avoiding the spurious precision of 100-point aroma intensity scales that exceed human discriminative capacity. The temporal dimension of intensity — the initial burst on first nosing versus the sust…
IAO_0000118: Aromaintensität @de
IAO_0000118: Duftstärke @de
IAO_0000118: Nasenintensität @de
IAO_0000118: aroma strength
IAO_0000118: aromatic concentration
IAO_0000118: aromatic power
IAO_0000118: aromatische Intensität @de
IAO_0000118: nose intensity
IAO_0000118: olfactory intensity
IAO_0000118: olfaktorische Stärke @de
IAO_0000119: Lawless HT, Heymann H (2010) Sensory Evaluation of Food: Principles and Practices, 2nd Ed, Springer, pp.: 1-73 WSET (2023) Wine and Spirit Education Trust Systematic Approach to Tasting, Level 3 and Diploma Methodology Stevens SS (1957) On the psychophysical law. Psychological Review 64(3): 153-181 Ferreira V (2012) Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures. Flavour and Fragrance Journal 27(2): 124-140
has db xref: no direct PO equivalent

Aroma Intensity Quality
type: Class
subclass of: Aroma Quality
IAO_0000112: Aroma intensity evaluation comparing young Riesling at 8°C versus 14°C serving temperature reveals intensity ratings of 5.2 versus 7.8 on a 10-point scale, with the 50% higher perceived intensity at warmer temperature corresponding to 3.2-fold higher headspace volatile concentration as measured by SPME-GC, demonstrating the critical role of serving temperature in realizing aromatic potential and explaining sommelier recommendations for serving aromatic whites slightly warmer than conventional guidelines to maximize varietal expression.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma intensity quality is an aroma quality that represents the overall magnitude of olfactory sensation integrating the combined intensities of all volatile compounds perceived, characterizing whether the aromatic experience is powerful and pronounced or subtle and delicate as a general impression independent of specific aromatic descriptors. Within the BFO framework, this quality addresses the global intensity dimension of olfactory perception, distinguishing overall aromatic strength from the intensities of individual aroma notes and from aromatic complexity, while recognizing that total intensity provides information about volatile concentration and wine expressiveness not captured by qualitative aroma profiling. The ontological significance lies in aroma intensity serving as a primary indicator of wine aromatic potential and expression, where high intensity suggests aromatic variety, optimal grape maturity, careful handling preserving volatiles, and appropriate serving conditions, while low intensity may indicate neutral variety, underripe fruit, oxidative handling depleting volatiles, or serving temperature suppressing release. The perceptual integration of overall aroma intensity involves summation across odorant receptor responses with complex mixture interactions affecting the combined impression, creating a gestalt intensity perception where some compound combinations enhance (synergistic) while others diminish (suppressive) overall perceived intensity relative to component sum. The compositional determinants of aroma intensity include total volatile compound concentration, the proportion of compounds present above their individual detection thresholds, and the specific compounds present (some contributing disproportionately to overall intensity at low concentrations). The temporal dimension of aroma intensity includes the initial burst on opening, evolution in the glass as wine aerates and warms, and the sustained release during consumption, with appropri…
IAO_0000116: Aroma_Intensity_Quality serves as the parent class for route-specific intensity qualities (Orthonasal, Retronasal), addressing the overall magnitude of aromatic perception. This quality represents the integrated perception of all volatile compounds, complementing specific aroma descriptor intensities that address individual aromatic notes. Intensity assessment requires standardized evaluation conditions as temperature, agitation, and glass shape significantly affect volatile release and perceived intensity.
IAO_0000118: Aromaintensität @de
IAO_0000118: Duftintensität @de
IAO_0000118: Geruchsintensität @de
IAO_0000118: aromatic strength
IAO_0000118: nose intensity
IAO_0000118: olfactory magnitude
IAO_0000118: olfaktorische Stärke @de
IAO_0000118: scent power
IAO_0000119: Villamor RR, Ross CF (2013) Wine matrix compounds affect perception of wine aromas. Annual Review of Food Science and Technology 4: 1-20 Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 11(2): 114-126
has db xref: no direct PO equivalent

Aroma Potential Quality
type: Class
subclass of: Aromatic Compound Quality
IAO_0000112: Aroma potential quality assessment in Muscat Blanc à Petits Grains guides harvest decisions for different wine styles, with glycosyl-glucose values of 8-12 μmol/g indicating optimal potential for dry aromatic wines where fermentation enzymatic release maximizes free terpene expression, while GG values above 15 μmol/g suggest overripe fruit with declining free terpene content despite high bound potential that may not be fully released without extended aging or enzyme addition targeting the 10-12 μmol/g GG range for dry Muscat balances immediate aromatic impact with aging development potential.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma_Potential_Quality represents the chemical quality characterizing the total capacity of grape berries to contribute aromatic character to wine, integrating free volatile compounds, bound glycosidic precursors, and other aroma-relevant substrates into a comprehensive assessment of aromatic quality potential. Aroma potential recognizes that the concentration of immediately volatile compounds at harvest incompletely predicts wine aromatic intensity because substantial aroma contribution arises from bound precursors released during fermentation and aging. The concept encompasses multiple compound classes contributing to potential: terpene glycosides releasing floral monoterpenes norisoprenoid glycosides yielding fruity and exotic aromas thiol conjugates producing tropical notes and secondary aroma precursors supporting fermentation volatile formation. Total aroma potential can be estimated through hydrolysis methods that release all bound volatiles for measurement, or through glycosyl-glucose assays that quantify the sugar released from glycosidic precursors as a proxy for bound aroma content. The glycosyl-glucose (GG) assay developed by Abbott provides a rapid estimate of total glycosidic potential, with values ranging from 0.5-2 μmol/g berry for neutral varieties through 2-5 μmol/g for semi-aromatic varieties to 5-15 μmol/g for intensely aromatic Muscat types. Aroma potential increases during ripening as glycosidic precursor accumulation continues, but may plateau or decline in overripe fruit as degradation exceeds synthesis. The realization of aroma potential in finished wine depends on extraction efficiency, fermentation conditions (particularly yeast enzyme activities), and aging chemistry, with aroma potential providing an upper limit rather than a guaranteed outcome.
IAO_0000116: Aroma_Potential_Quality provides an integrative quality metric capturing total aromatic capacity rather than individual compound concentrations. The glycosyl-glucose (GG) assay enables practical assessment without the complexity of comprehensive volatile analysis, though it does not distinguish among compound classes contributing to the total. Aroma potential is a dispositional quality distinct from current aroma composition—it indicates capacity rather than current state. The conversion of potential to realized aroma depends on winemaking factors beyond grape composition, limiting the predictive precision of potential measurements for final wine character.
IAO_0000118: Aromapotential @de
IAO_0000118: Gesamtaroma-Vorläufergehalt @de
IAO_0000118: aromatic development potential
IAO_0000118: bound volatile capacity
IAO_0000118: gebundene Aromastoffkapazität @de
IAO_0000118: glycosidic aroma potential
IAO_0000118: glykosidisches Aromapotential @de
IAO_0000118: total aroma precursor content
IAO_0000119: Abbott NA et al. (1991) Rapid Determination of the Aromatic Potential of Riesling Grapes Using a Combination of Liquid Chromatography and GC-MS. American Journal of Enology and Viticulture 42(3): 219-223 Williams PJ et al. (1995) Glycosidic Flavor Precursors in Grapes and Wine. In: Charalambous G (ed) Food Flavors: Generation, Analysis and Process Influence, Elsevier pp.: 1265-1280
has db xref: no direct PO equivalent

Aroma Precursor Formation
type: Class
subclass of: Aroma Development
IAO_0000112: In Fernão Pires berries in Bucelas, Portugal during BBCH 83-89, aroma precursor formation accumulates glycosidically-bound monoterpenes from 1.5 to 7.2 mg/L over 40 days, with bound linalool increasing from 0.4 to 2.1 mg/L, bound alpha-terpineol from 0.3 to 1.4 mg/L, and thiol precursor cysteine-3-mercaptohexanol from 45 to 185 µg/L, representing 88% of total monoterpenoids and 94% of total thiols in conjugated precursor forms at harvest under Atlantic-influenced conditions averaging 22°C.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma precursor formation encompasses the biosynthetic processes in Vitis vinifera berries during ripening wherein volatile aromatic compounds are conjugated with sugar moieties, amino acids, or other carrier molecules to form stable, non-volatile precursor compounds that accumulate in berry tissues and require subsequent enzymatic or chemical transformation to release their aromatic potential during winemaking processes. This process involves multiple conjugation mechanisms including glycosyltransferase-mediated attachment of glucose, rhamnose, arabinose, or apiose residues to monoterpenols, sesquiterpenols, and norisoprenoids forming glycosidic precursors, and glutathione S-transferase catalyzed conjugation of cysteine or glutathione to reactive carbonyls generating thiol precursors that will release volatile thiols through yeast metabolism during fermentation. The quantitative significance of aroma precursor formation reflects the observation that glycosidically-bound forms typically constitute 85-95% of total monoterpenoid content and 70-90% of total norisoprenoid content in ripe berries, with free volatile concentrations representing only a small fraction of the aromatic potential stored in conjugated precursor pools awaiting release through appropriate processing interventions. The cellular localization of aroma precursor formation involves cytosolic glycosyltransferase activities converting free terpenols to their glucosides followed by vacuolar transport and sequestration establishing stable intracellular reservoirs, with compartmentalization protecting precursors from hydrolytic enzymes that would prematurely release volatile aglycones compromising aromatic quality and stability. Temporal dynamics of precursor formation show progressive accumulation throughout the post-veraison period, with glycosyltransferase gene expression and enzyme activities increasing 3-8 fold between veraison and harvest in aromatic varieties, enabling continued conjugation of newly…
IAO_0000116: Aroma_Precursor_Formation is parent class under Aroma_Development representing conjugation of volatiles to carrier molecules. Distinguishes from Volatile_Compound_Synthesis which generates free aromatics. Contains subclasses Glycosidic_Precursor_Synthesis, Bound_Aroma_Accumulation, and Precursor_Pool_Building. Typically 85-95% of monoterpenoids exist as bound precursors. Determines aromatic potential requiring winemaking release.
IAO_0000118: Aroma-Vorläufer-Bildung @de
IAO_0000118: aroma precursor biosynthesis
IAO_0000118: bound aroma compound formation
IAO_0000118: conjugated volatile formation
IAO_0000118: gebundene Aroma-Verbindungs-Bildung @de
IAO_0000118: glycosidic aroma precursor synthesis
IAO_0000118: glycosidische Aroma-Vorläufer-Synthese @de
IAO_0000118: konjugierte Volatil-Bildung @de
IAO_0000119: Gunata Z et al (1985) The aroma of grapes. Journal of Chromatography 331: 83-90 Tominaga T et al (1998) Identification of cysteinylated aroma precursors. Journal of Agricultural and Food Chemistry 46: 5215-5219 Williams PJ et al (1989) Glycosidic precursors of varietal grape and wine flavor. ACS Symposium Series 388: 35-48
has db xref: no direct PO equivalent

Aroma Precursor Maturity Quality
type: Class
subclass of: Aromatic Maturity Quality
IAO_0000112: Aroma precursor maturity assessment comparing Muscat clones reveals the varietal significance of precursor pools, with high-terpene clone showing free monoterpenes of 1.8 mg/L but bound terpene potential of 9.5 mg/L (5.3× ratio, substantial release potential during aging), low-terpene clone showing free terpenes of 0.9 mg/L and bound potential of 3.2 mg/L (3.6× ratio, lower total potential though similar relative reserve), with wines from the high-terpene clone showing characteristic aromatic evolution over 2 years of bottle aging as glycosidic reserves are progressively released, demonstrating how precursor maturity assessment predicts aromatic development trajectory beyond initial wine character.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma precursor maturity quality is an aromatic maturity quality that represents the accumulation of glycosidically bound and cysteinylated aroma compounds that are not directly volatile but serve as reservoirs for aroma release during fermentation, aging, and consumption, characterizing the latent aromatic potential that may exceed free volatile content and determines the aromatic complexity achievable through winemaking interventions that release these bound forms. Within the BFO framework, this quality specifically addresses the precursor dimension of aromatic maturity, distinguishing bound aroma potential from free volatile content while recognizing that precursor pools often exceed free volatile pools by 5-10 fold in grapes, representing substantial latent aromatic potential that enzyme activity during fermentation, acid hydrolysis during aging, and enzymatic release during consumption can progressively liberate. The ontological significance lies in aroma precursor maturity determining the aromatic development potential of wines beyond their immediate sensory character, where glycosidic precursors of terpenes (bound linalool, geraniol) provide reservoirs for floral character release, cysteinylated precursors of volatile thiols (S-cysteine conjugates) provide tropical fruit potential realized through yeast metabolism, and bound norisoprenoids provide complexity that emerges during aging, together establishing the aromatic evolution trajectory of wines from fermentation through long-term aging. The precursor classes with distinct maturation patterns include monoterpenyl glycosides (accumulating primarily pre-véraison, stable through ripening), norisoprenoid glycosides (increasing during ripening as carotenoid precursors are cleaved and glycosylated), cysteinylated thiols (accumulating during ripening, particularly in later maturity), and hydroxycinnamic acid esters (accumulating during ripening, volatile phenol precursors), with each class contributing to differe…
IAO_0000116: Aroma_Precursor_Maturity_Quality addresses the glycosidic and conjugated reservoirs of latent aroma potential. This quality recognizes that bound forms often exceed free volatiles and determine aromatic evolution during aging. The class supports aromatic potential assessment through precursor characterization beyond free volatile analysis.
IAO_0000118: Aromavorläuferreife @de
IAO_0000118: bound aroma potential
IAO_0000118: gebundenes Aromapotential @de
IAO_0000118: glycosidic aroma reserve
IAO_0000118: glykosidische Aromareserve @de
IAO_0000118: latent volatiles
IAO_0000118: latente Aromastoffe @de
IAO_0000118: precursor accumulation
IAO_0000119: Williams PJ et al. (1982) Studies on volatile flavor compounds in Muscat grapes. Australian Journal of Grape and Wine Research 48(1): 122-139 Tominaga T et al. (1998) A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties. Journal of Agricultural and Food Chemistry 46(3): 1044-1048
has db xref: PO:0009001

Aroma Profile Data
type: Class
subclass of: Quality Performance Data
IAO_0000112: Aroma profile data for Sauvignon Blanc clone 242 versus clone 316 at Marlborough, New Zealand documents 3-mercaptohexan-1-ol (3MH) concentrations of 1200-1800 ng/L versus 800-1100 ng/L in finished wines, with corresponding 3-mercaptohexyl acetate (3MHA) levels of 180-260 ng/L versus 90-150 ng/L, confirming clone 242's superior volatile thiol release potential and its characteristically intense passionfruit and grapefruit aroma intensity. Aroma profile data for Muscat Blanc à Petits Grains clones at Geilweilerhof differentiates clone Mu-14 (free linalool 850 µg/L, geraniol 420 µg/L, bound glycosidic terpenes 3200 µg/L) from clone Mu-8 (free linalool 520 µg/L, geraniol 280 µg/L, bound glycosides 1950 µg/L), quantifying the 40-60% terpene concentration advantage that positions Mu-14 as the preferred clone for aromatic Muskateller production in Austrian and German programs.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma profile data is a quality performance data entity that records the concentration, composition, and sensory characterization of volatile and non-volatile aromatic compounds in the berries, must, and wine of a clonal line, encompassing free and bound terpenes, norisoprenoids, thiols, methoxypyrazines, esters, higher alcohols, and their precursors, measured through gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and trained sensory panel descriptive analysis, characterizing the aromatic identity and typicity potential that distinguishes clonal lines within a cultivar.
IAO_0000116: Aroma profile data represents perhaps the most challenging dimension of clone quality evaluation, as aromatic compound concentrations span several orders of magnitude (from µg/L for terpenes to ng/L for thiols and methoxypyrazines), require sophisticated analytical instrumentation, and interact in complex perceptual combinations where sub-threshold compounds contribute synergistically to overall aroma. The distinction between varietal aroma compounds (genetically determined, cultivar-specific) and fermentation-derived aroma compounds (influenced by yeast strain and winemaking protocol) is critical for clone evaluation — only varietal aroma differences can be attributed to clonal genetics, while fermentation aromas must be controlled through standardized micro-vinification. Key varietal aroma compound classes include monoterpenes (Muscat, Gewürztraminer, Riesling), C13-norisoprenoids such as β-damascenone and TDN (Riesling), volatile thiols (Sauvignon Blanc, Colombard), rotundone (Shiraz pepper character), and methoxypyrazines (Cabernet Sauvignon, Carménère green bell pepper character). Bound glycosidic aroma precursors in berries provide an additional quality metric, as they represent the latent aromatic potential released during fermentation, aging, and acid hydrolysis. Clone-by-environment interactions for aromatic compounds are substantial — methoxypyrazine degradation is strongly light-dependent, terpene accumulation responds to temperature and UV exposure, and thiol precursor synthesis is influenced by nitrogen status — necessitating multi-site evaluation for reliable aromatic characterization.
IAO_0000118: Aromadaten @de
IAO_0000118: Aromaprofildaten @de
IAO_0000118: Aromastoffprofil @de
IAO_0000118: aroma data
IAO_0000118: aromatic composition data
IAO_0000118: flavor profile data
IAO_0000118: flüchtige Verbindungen Daten @de
IAO_0000118: sensorisches Aromaprofil @de
IAO_0000118: sensory aroma record
IAO_0000118: volatile compound profile
IAO_0000119: Ebeler SE, Thorngate JH (2009) Wine chemistry and flavor: looking into the crystal glass. Journal of Agricultural and Food Chemistry 57(18): 8098-8108 Lund ST, Bohlmann J (2006) The molecular basis for wine grape quality — a volatile subject. Science 311(5762): 804-805 Roland A et al. (2011) Pre- and post-bottling evolution of volatile thiols in Sauvignon Blanc wines: key role of temperature. Food Chemistry 128(4): 1022-1035 Dunlevy JD et al. (2009) A methyltransferase essential for the methoxypyrazine-derived flavour of wine. The Plant Journal 59(3): 404-412
has db xref: no direct PO equivalent

Aroma Profile Maturation
type: Class
subclass of: Aroma Development
IAO_0000112: In Petit Manseng berries in Jurançon, Pyrénées during BBCH 87-89, aroma profile maturation refines the aromatic character over the final 18 days, with monoterpene ratios shifting as linalool-to-alpha-terpineol ratio decreases from 3.2 to 2.1 through acid-catalyzed rearrangement, C6 aldehydes declining from 55 to 12 µg/L eliminating residual green character, and trained panel ratings for tropical-citrus character increasing from 5.8 to 8.2 while green-herbaceous scores decline from 4.2 to 1.8 on 10-point scales under late-harvest conditions with cool temperatures of 15°C.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma profile maturation constitutes the terminal phase of aromatic development in Vitis vinifera berries wherein accumulated volatile compounds and precursors undergo final qualitative refinements and the overall olfactory character achieves the balanced, harmonious expression associated with optimal ripeness during the final 10-21 days before harvest, representing the culmination of aromatic biosynthetic processes and establishing the definitive varietal and terroir-expressive scent signature that will carry through vinification into finished wine character. This process involves subtle transformations in aromatic composition including shifts in monoterpene ratios through interconversion reactions such as acid-catalyzed linalool rearrangement to alpha-terpineol and geraniol-nerol isomerization, evolution of norisoprenoid profiles through continued carotenoid degradation generating late-ripening aromatic contributions, and progressive reduction of green-herbaceous character through declining C6 aldehyde content establishing the ripe-fruit-dominated aromatic balance characteristic of optimally mature grapes. The qualitative aspects of aroma profile maturation extend beyond simple concentration changes to encompass integration of disparate aromatic elements into cohesive olfactory impressions, development of complexity through accumulation of minor aromatic components that contribute nuance and depth, and achievement of varietal typicity enabling clear cultivar identification through characteristic scent signatures that define grape variety identity. Sensory evaluation of aroma profile maturation employs holistic assessment methods including overall aromatic quality ratings, harmony and balance scores integrating multiple scent attributes, and typicity judgments comparing observed profiles to variety benchmarks, complementing analytical measurements of individual compound concentrations that may not fully capture the perceptual integration underlying aromatic quality…
IAO_0000116: Aroma_Profile_Maturation is parent class under Aroma_Development representing terminal qualitative refinement phase. Distinguishes from Terpene_Accumulation which emphasizes quantitative increase. Contains subclasses Mature_Aroma_Expression, Cultivar_Typical_Aroma, and Optimal_Aroma_Development. Duration 10-21 days before harvest. Emphasizes balance, harmony, and typicity. Primary harvest timing criterion for aromatic quality.
IAO_0000118: Aroma-Balance-Erreichung @de
IAO_0000118: Aromaprofil-Reifung @de
IAO_0000118: Duftprofil-Vollendung @de
IAO_0000118: aroma balance achievement
IAO_0000118: aromatic profile completion
IAO_0000118: olfactory character finalization
IAO_0000118: olfaktorische Charakter-Finalisierung @de
IAO_0000118: scent profile maturation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 305-315 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Coombe BG (1992) Research on development and ripening of the grape berry. American Journal of Enology and Viticulture 43: 101-110
has db xref: no direct PO equivalent

Aroma Quality
type: Class
subclass of: Sensory Quality
IAO_0000112: Aroma quality assessment of Marlborough Sauvignon Blanc identifies the distinctive regional aromatic fingerprint comprising primary varietal aromas (passionfruit from 3MH thiol at 1200 ng/L, grapefruit from 3MHA at 180 ng/L, boxwood from 4MMP at 35 ng/L) combined with secondary fermentation notes (subtle yeast autolysis) without tertiary oak-derived aromas, creating the immediately recognizable aromatic profile that defines this origin's market identity and commands premium pricing based on aromatic typicity alone.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma quality is a sensory quality that represents the olfactory perception arising from volatile compound stimulation of odorant receptors in the nasal epithelium, encompassing the complex bouquet of scent attributes that characterizes grape variety, terroir expression, fermentation character, and aging development in wines. Within the BFO framework, this quality addresses the chemosensory perception mediated by approximately 400 functional odorant receptor types in humans, distinguishing olfaction from gustation (taste) while recognizing the profound integration of these modalities in the unified flavor perception that dominates wine appreciation. The ontological significance lies in aroma providing the primary complexity dimension in wine evaluation, where the hundreds of volatile compounds present at suprathreshold concentrations create the aromatic fingerprint that identifies variety, reveals winemaking technique, and evolves through aging to define the wine's sensory identity more distinctively than any other attribute. The physiological basis for aroma perception involves volatile molecules reaching olfactory receptors through two routes, orthonasal (external sniffing) and retronasal (internal perception during consumption), with these pathways providing different but complementary aromatic information due to differential compound release and neural processing. The compositional basis for grape and wine aroma includes varietal compounds (terpenes, thiols, methoxypyrazines defining variety character), fermentation-derived volatiles (esters, higher alcohols, volatile acids from yeast metabolism), and aging-derived compounds (oak lactones, volatile phenols, oxidation products developing during maturation). The hierarchical classification of wine aroma distinguishes primary aromas (grape-derived varietal character), secondary aromas (fermentation-derived), and tertiary aromas (aging-derived bouquet), with the balance among these categories reflecting wine style a…
IAO_0000116: Aroma_Quality serves as the root class for the olfactory perception hierarchy, establishing the framework for volatile compound-mediated sensory experience distinct from taste. This quality encompasses both orthonasal (sniffing) and retronasal (in-mouth) perception routes that provide complementary aromatic information. The class serves as parent for intensity, character, and complexity subclasses addressing different dimensions of aromatic perception.
IAO_0000118: Aromaqualität @de
IAO_0000118: Bukett @de
IAO_0000118: Duftqualität @de
IAO_0000118: bouquet
IAO_0000118: nose
IAO_0000118: olfactory quality
IAO_0000118: olfaktorische Qualität @de
IAO_0000118: scent quality
IAO_0000119: Polášková P et al. (2008) Wine flavor: chemistry in a glass. Chemical Society Reviews 37(11): 2478-2489 Ferreira V (2010) Volatile aroma compounds and wine sensory attributes. In: Reynolds AG (ed) Managing Wine Quality Volume 1, Woodhead Publishing, Cambridge, pp. 3-28
has db xref: no direct PO equivalent

Aroma Stability Quality
type: Class
subclass of: Aromatic Maturity Quality
IAO_0000112: Aroma stability assessment comparing early and optimal harvest Viognier reveals the maturity effect on aromatic persistence, with early harvest showing high initial free terpenes (2.4 mg/L) but low precursor reserves (4.1 mg/L bound), producing wines with intense young aroma that declined 45% over 12 months storage, while optimal harvest shows lower initial free terpenes (1.8 mg/L) but higher precursor reserves (8.2 mg/L bound), producing wines with moderate initial intensity but only 18% decline over 12 months as precursor hydrolysis partially compensated free terpene losses, demonstrating how aroma stability assessment enables harvest timing that optimizes aromatic quality at drinking rather than at fermentation completion.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma stability quality is an aromatic maturity quality that represents the potential for aromatic compounds to persist through winemaking, storage, and aging rather than being lost through volatilization, oxidation, or chemical transformation, characterizing the durability of aromatic character that determines whether the aromatic quality at harvest translates into lasting wine quality or diminishes rapidly post-fermentation. Within the BFO framework, this quality specifically addresses the persistence dimension of aromatic maturity, distinguishing the stability potential of accumulated aromatics from their immediate concentration while recognizing that the same total aromatic content may yield wines with very different aromatic longevity depending on the proportion of stable versus labile compounds and the presence of protective or destabilizing factors. The ontological significance lies in aroma stability determining the sensory quality trajectory of wines from fermentation through aging, where stable aromatic systems maintain or develop complexity over time while unstable systems lose aromatic intensity and may develop off-aromas, with stability depending on the chemical nature of accumulated compounds, the presence of antioxidant phenolics, and the redox environment established during winemaking and storage. The factors contributing to aroma stability include the proportion of aromatics in bound versus free forms (bound forms representing stable reservoirs for progressive release), the degree of anthocyanin-derived pigment formation (polymeric pigments being more stable than monomeric anthocyanins), the presence of co-pigmentation and tannic structure (providing antioxidant protection), and the accumulation of sulfur-containing compounds (thiols being particularly oxidation-sensitive and requiring reductive handling), with these factors varying with grape maturity and affected by harvest timing decisions. The compound-specific stability patterns show substantia…
IAO_0000116: Aroma_Stability_Quality addresses the persistence potential of aromatic compounds through winemaking and aging. This quality recognizes that wine quality depends on aromatic durability not just initial intensity. The class supports wine longevity planning through aroma stability characterization affecting harvest and winemaking decisions.
IAO_0000118: Aromalanglebigkeit @de
IAO_0000118: Aromastabilität @de
IAO_0000118: Duftstabilität @de
IAO_0000118: aroma longevity
IAO_0000118: aromatic durability
IAO_0000118: aromatic persistence
IAO_0000118: aromatische Persistenz @de
IAO_0000118: volatile stability
IAO_0000119: Ferreira V et al. (2016) The chemistry of wine aging. In Moreno-Arribas MV, Polo MC (eds) Wine Chemistry and Biochemistry. Springer, New York, pp. 301-340 Silva Ferreira AC et al. (2002) Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. Journal of Agricultural and Food Chemistry 50(11): 2585-2591
has db xref: PO:0009001

Aroma Typicity Quality
type: Class
subclass of: Aroma Quality
IAO_0000112: Aroma typicity evaluation of wines submitted for Marlborough Sauvignon Blanc Geographical Indication approval applies regional typicity criteria requiring passionfruit intensity above 5.0 (10-point scale), herbaceous notes present but not dominant, and absence of oak-derived aromas, with wines showing passionfruit below threshold or excessive tropical character without herbaceous balance rejected as atypical for the regional style, demonstrating how typicity assessment enforces category boundaries and commercial authenticity while potentially limiting stylistic diversity within the protected designation.
IAO_0000114: IAO_0000122
IAO_0000115: Aroma typicity quality is an aroma quality that represents the degree to which a wine's aromatic profile conforms to expected or recognized patterns for its designated category, whether defined by grape variety, geographical origin, or production style, characterizing the authenticity and representativeness of aromatic expression relative to learned quality templates. Within the BFO framework, this quality addresses the conformity dimension of aromatic perception, distinguishing typicity from intensity or complexity while recognizing that typicity represents a relational quality comparing actual aromatic profile to an idealized or consensual expectation for the wine's declared identity. The ontological significance lies in aroma typicity providing the evaluative framework for authenticity assessment, where typical wines confirm expectations for their category (varietal, regional, stylistic) while atypical wines either innovate beyond conventions or fail to achieve expected character, with typicity serving as both a quality criterion (typical = authentic = valuable) and a constraint on innovation (typicity requirements may penalize creative winemaking). The perceptual basis for typicity judgment involves matching perceived aromatic profile against learned prototypes stored in memory, with typicity assessment requiring familiarity with the relevant category's aromatic signature and the ability to judge similarity between actual perception and mental template. The compositional determinants of typicity include the presence and appropriate intensity of variety-defining impact compounds (methoxypyrazines in Sauvignon Blanc, rotundone in Syrah, terpenes in Muscat), the balance among aromatic categories expected for the wine type, and the absence of atypical elements that would indicate origin or variety confusion. The regulatory and commercial implications of typicity are substantial, with appellation systems enforcing typicity requirements through sensory evaluation pane…
IAO_0000116: Aroma_Typicity_Quality serves as the parent class for Varietal_Typicity_Quality and Terroir_Expression_Quality, addressing the conformity dimension of aromatic assessment relative to category expectations. This quality is inherently relational, requiring specification of the reference category against which typicity is judged. The class raises ontological questions about the nature of category prototypes and the tension between authenticity preservation and innovation permission.
IAO_0000118: Aromatypizität @de
IAO_0000118: Herkunftstypizität @de
IAO_0000118: Sortentypizität @de
IAO_0000118: aroma representativeness
IAO_0000118: aromatic authenticity
IAO_0000118: aromatische Authentizität @de
IAO_0000118: nose typicality
IAO_0000118: olfactory conformity
IAO_0000119: Maitre I et al. (2010) Is typicality an evolving concept? Journal of Sensory Studies 25(s1): 103-129 Parr WV et al. (2007) The distinctiveness of Sauvignon Blanc wine. Food Quality and Preference 18(6): 849-861
has db xref: no direct PO equivalent

Aromatic Analysis Data
type: Class
subclass of: Quality Analysis Data
IAO_0000112: Aromatic analysis data for Gewürztraminer from Alsace (2024 vintage) integrates free terpene profile (linalool 620 µg/L, geraniol 380 µg/L, citronellol 185 µg/L, α-terpineol 95 µg/L), bound glycosidic precursor pool (total bound terpenes 2800 µg/L as linalool equivalents), norisoprenoid content (β-damascenone 4.2 µg/L, β-ionone 0.8 µg/L), and cis-rose oxide (28 µg/L, above the 0.2 µg/L sensory threshold) — collectively defining the cultivar's characteristically intense, floral-lychee aromatic signature. Aromatic analysis data for Cabernet Franc from Chinon, Loire Valley (2024 vintage) documents methoxypyrazine concentration (IBMP 18 ng/L, near the 15 ng/L sensory threshold), norisoprenoid levels (β-damascenone 5.8 µg/L), and volatile thiol screening (3MH below detection limit), characterizing the moderate herbaceous-fruity aromatic balance typical of cool-vintage Loire Cabernet Franc.
IAO_0000114: IAO_0000122
IAO_0000115: Aromatic analysis data is a quality analysis data entity that documents the concentration, composition, and sensory relevance of volatile and semi-volatile aroma compounds and their non-volatile precursors in grape berries, must, and wine, determined through gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), liquid chromatography-mass spectrometry (LC-MS/MS for precursors), and headspace analysis techniques, encompassing terpenes, norisoprenoids, methoxypyrazines, volatile thiols and their precursors, and the broader volatile compound profile, providing the chemical characterization of aromatic identity and typicity that distinguishes cultivars, sites, and vintages at the molecular level.
IAO_0000116: Aromatic analysis data represents the most analytically demanding and instrumentally intensive component of quality analysis, requiring specialized extraction techniques (solid-phase microextraction SPME, stir bar sorptive extraction SBSE, liquid-liquid extraction, headspace sampling), high-resolution chromatographic separation, and sensitive detection systems capable of quantifying compounds present at concentrations spanning six orders of magnitude — from terpenes at hundreds of µg/L to methoxypyrazines and volatile thiols at single-digit ng/L. The concept of odor activity value (OAV = concentration / sensory threshold) provides the critical bridge between analytical chemistry and sensory perception, as many abundant volatile compounds fall below their perception thresholds while trace-level compounds may dominate the aroma profile. Aromatic analysis data encompasses both "varietal aroma" compounds (genetically determined, present in the grape, defining cultivar typicity) and their precursor pools (glycosidically bound terpenes, cysteinylated and glutathionylated thiol precursors, carotenoid norisoprenoid precursors) that represent latent aromatic potential released during fermentation, aging, and acid-catalyzed hydrolysis. The vineyard origin of aromatic compounds links this analytical domain directly to terroir characterization — climate (temperature, UV exposure), soil (nitrogen status, water availability), and canopy management (fruit zone light environment) all modulate aromatic compound biosynthesis and degradation rates, creating site-specific and vintage-specific aromatic signatures. The rapid advancement of comprehensive two-dimensional gas chromatography (GC×GC) coupled with time-of-flight mass spectrometry (TOF-MS) is expanding the detectable volatile inventory from approximately 200-300 compounds by conventional GC-MS to over 1000 compounds, enabling increasingly detailed aromatic fingerprinting.
IAO_0000118: Aromaanalysedaten @de
IAO_0000118: Aromastoffanalytik @de
IAO_0000118: Aromazusammensetzungsdaten @de
IAO_0000118: Duftstoffanalysedaten @de
IAO_0000118: aroma analysis data
IAO_0000118: aroma profiling data
IAO_0000118: aromatic composition data
IAO_0000118: flavor chemistry data
IAO_0000118: flüchtige Verbindungen Analyse @de
IAO_0000118: volatile compound analysis
IAO_0000119: Ebeler SE, Thorngate JH (2009) Wine chemistry and flavor: looking into the crystal glass. Journal of Agricultural and Food Chemistry 57(18): 8098-8108 Lund ST, Bohlmann J (2006) The molecular basis for wine grape quality — a volatile subject. Science 311(5762): 804-805 Robinson AL et al. (2014) Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts. American Journal of Enology and Viticulture 65(1): 1-24
has db xref: no direct PO equivalent

Aromatic Compound Disposition
type: Class
subclass of: Quality Potential Disposition
IAO_0000112: Aromatic compound profiles vary dramatically across V. vinifera cultivars, defining varietal identity through characteristic volatile signatures. Muscat cultivars accumulate 2-6 mg/L free monoterpenes (primarily linalool and geraniol), while non-aromatic cultivars contain <0.5 mg/L. Sauvignon Blanc accumulates volatile thiol precursors (cysteine and glutathione conjugates) reaching 500-2000 µg/L, releasing 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one during fermentation. Methoxypyrazine content distinguishes Cabernet Sauvignon and Sauvignon Blanc (5-40 ng/L IBMP) from non-herbaceous cultivars (<2 ng/L). The glycosidically bound aroma pool exceeds free volatiles by 3-10 fold in most cultivars, representing a reservoir released during winemaking and aging.
IAO_0000114: IAO_0000122
IAO_0000115: A quality potential disposition that is the inherited capacity of a Vitis vinifera plant to synthesize, accumulate, and store volatile and non-volatile aroma precursor compounds in grape berries, encompassing terpenoids, norisoprenoids, thiols, methoxypyrazines, and other metabolites that contribute to varietal aroma character in grapes and wines.
IAO_0000116: Aromatic_Compound_Disposition serves as the parent class for specific aroma compound categories. Varietal aroma is among the most valued quality attributes, with aromatic cultivars commanding premium prices. The trait shows strong genetic control (h² = 0.70-0.90 for total monoterpenes) but also significant environmental modulation by temperature, light, and water status. Aroma compounds exist in both free (volatile) and bound (glycosylated, non-volatile) forms, with bound precursors released through acid hydrolysis, enzyme action, or fermentation.
IAO_0000118: Aromastoff-Disposition @de
IAO_0000118: Aromaverbindungen @de
IAO_0000118: Duftstoff-Akkumulation @de
IAO_0000118: aroma synthesis capacity
IAO_0000118: flavor compound disposition
IAO_0000118: volatile precursor trait
IAO_0000119: Lund ST, Bohlmann J (2006) The molecular basis for wine grape quality - a volatile subject. Science 311:804-805 Robinson AL et al. (2014) Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts. American Journal of Enology and Viticulture 65:1-24
has db xref: no direct PO equivalent

Aromatic Compound Quality
type: Class
subclass of: Chemical Quality
IAO_0000112: Aromatic compound quality profiling in Alsace Gewürztraminer integrates analysis of monoterpenes (linalool 400-800 μg/L, geraniol 200-400 μg/L providing floral-rose character), C13-norisoprenoids (β-damascenone contributing exotic fruit notes), and bound glycosidic precursors (2-4 mg/L potential volatiles releasable during aging) this comprehensive aroma profiling enables selection of fruit with optimal aromatic potential for the intensely perfumed, spicy-floral wine style that defines great Gewürztraminer, distinguishing aromatically expressive lots from neutral fruit suitable only for blending.
IAO_0000114: IAO_0000122
IAO_0000115: Aromatic_Compound_Quality encompasses all chemical qualities that characterize the concentration, composition, and proportional relationships of volatile and semi-volatile compounds that contribute to the olfactory perception of grapes and wine. Aroma compounds represent the chemical basis for one of the most valued and complex dimensions of wine quality, determining varietal typicity, regional character, and aging potential through their interaction with olfactory receptors. This category addresses compounds spanning an enormous structural diversity, from simple alcohols and esters through terpenes and norisoprenoids to sulfur-containing thiols and nitrogen-containing pyrazines. The category subdivides into Primary_Aroma_Quality capturing grape-derived aromatic compounds that define varietal character Secondary_Aroma_Quality addressing fermentation-generated volatiles and Tertiary_Aroma_Quality encompassing compounds formed during aging through chemical transformation. Primary aromas include terpenes (Muscat character), methoxypyrazines (herbaceous notes), and thiol precursors (tropical fruit potential). Secondary aromas arise from yeast and bacterial metabolism, producing esters, higher alcohols, and volatile acids. Tertiary aromas develop through oxidation, reduction, and hydrolysis reactions during aging, releasing bound aroma compounds and generating novel structures. The concentration of individual aroma compounds varies from parts per trillion (methoxypyrazines) through parts per billion (thiols) to parts per million (esters), with perception depending on both absolute concentration and sensory threshold. The enormous number of volatile compounds in wine (several hundred identified) creates additive, synergistic, and masking interactions that produce perceived aroma complexity exceeding what individual compound concentrations would suggest. Aromatic compound analysis employs gas chromatography with various detection systems, requiring careful sample preparati…
IAO_0000116: Aromatic_Compound_Quality is positioned as a direct subclass of Chemical_Quality, parallel to Sugar_Content_Quality, Acid_Content_Quality, and Phenolic_Content_Quality. The enormous structural diversity and wide concentration range of aroma compounds creates analytical challenges comprehensive profiling requires multiple extraction and detection methods. The distinction between free volatiles (directly odor-active) and bound precursors (potential aroma released by hydrolysis) is important because both contribute to wine aroma development. The term aromatic here refers to olfactory perception rather than the chemical definition of aromaticity (ring structures with delocalized electrons).
IAO_0000118: Aromastoffgehalt @de
IAO_0000118: Aromaverbindungsqualität @de
IAO_0000118: Duftstoffzusammensetzung @de
IAO_0000118: aroma compound content
IAO_0000118: fragrance compound composition
IAO_0000118: olfactory compound quality
IAO_0000118: olfaktorische Verbindungsqualität @de
IAO_0000118: volatile compound quality
IAO_0000119: Rapp A (1998) Volatile Flavour of Wine: Correlation between Instrumental Analysis and Sensory Perception. Nahrung 42(6): 351-363 Ferreira V (2010) Volatile Aroma Compounds and Wine Sensory Attributes. In: Reynolds AG (ed) Managing Wine Quality Volume 1: Viticulture and Wine Quality, Woodhead Publishing pp.: 3-28
has db xref: no direct PO equivalent

Aromatic Maturity Quality
type: Class
subclass of: Maturity Quality
IAO_0000112: Aromatic maturity assessment in Sauvignon Blanc comparing harvest timing effects on wine aroma profile reveals the compound-specific evolution enabling style selection, with early harvest (21 Brix) showing high methoxypyrazines (25 ng/L IBMP, herbaceous character), low thiol precursors (limited tropical potential), and moderate terpenes (subtle floral), mid-harvest (23 Brix) showing declining methoxypyrazines (12 ng/L, balanced herbaceous), increased thiol precursors (tropical potential developing), and stable terpenes, and late harvest (25 Brix) showing minimal methoxypyrazines (5 ng/L, no herbaceous), maximum thiol precursors (strong tropical potential), but declining total terpenes, demonstrating how aromatic maturity assessment enables deliberate harvest timing for target aromatic styles ranging from herbaceous-citrus to tropical-rich.
IAO_0000114: IAO_0000122
IAO_0000115: Aromatic maturity quality is a maturity quality that represents the developmental state of aroma and aroma precursor compounds in grape berries, characterizing the accumulation and evolution of volatile compounds and their glycosidically bound precursors that determine the aromatic profile of wines, including varietal character, fermentation-derived aromas, and aging bouquet development potential. Within the BFO framework, this quality specifically addresses the aromatic compound dimension of maturity, distinguishing aroma development from sugar, acid, or phenolic parameters while recognizing that aromatic maturity may follow different timing than other maturity dimensions and critically determines the varietal expression and complexity that distinguish fine wines. The ontological significance lies in aromatic maturity determining the sensory identity and complexity of wines through volatile compounds perceived directly (free volatiles) and indirectly (precursors released during fermentation and aging), where the accumulation of terpenes, norisoprenoids, thiols, methoxypyrazines, and their glycosidic precursors establishes the aromatic potential that winemaking can express but not create de novo. The compound classes contributing to aromatic maturity include monoterpenes (linalool, geraniol providing floral character in aromatic varieties), norisoprenoids (β-damascenone, β-ionone contributing to complexity), volatile thiols (4-mercapto-4-methylpentan-2-one providing tropical character), C₁₃-norisoprenoids derived from carotenoid degradation (contributing to aged character development), and methoxypyrazines (providing herbaceous character that typically declines during ripening), with each class showing distinct accumulation or degradation patterns that affect the aromatic profile at different harvest times. The developmental patterns of aromatic compounds show substantial variation, with terpenes accumulating primarily pre-véraison then remaining stable or declining…
IAO_0000116: Aromatic_Maturity_Quality serves as the parent class for aromatic compound qualities (Precursor, Varietal Development, Stability). This quality addresses the volatile and precursor compounds determining wine aromatic character. The class supports aromatic style optimization through aromatic maturity characterization.
IAO_0000118: Aromareife @de
IAO_0000118: Duftentwicklung @de
IAO_0000118: Geschmacksreife @de
IAO_0000118: aroma maturity
IAO_0000118: aromatic ripeness
IAO_0000118: aromatische Reife @de
IAO_0000118: flavor maturity
IAO_0000118: volatile maturity
IAO_0000119: Kalua CM, Boss PK (2009) Evolution of volatile compounds during the development of Cabernet Sauvignon grapes (Vitis vinifera L.). Journal of Agricultural and Food Chemistry 57(9): 3818-3830 Roland A et al. (2011) Evolution of varietal thiols during wine oxidation. Journal of Agricultural and Food Chemistry 59(9): 4653-4660
has db xref: PO:0009001

Aromatic White Wine Scion Role
type: Class
subclass of: White Wine Scion Role
IAO_0000112: Gewürztraminer bears an Aromatic_White_Wine_Scion_Role as perhaps the most intensely perfumed wine grape, with monoterpene concentrations of 3-6 mg/L (primarily geraniol, linalool, citronellol) creating rose petal, lychee, and spice aromatics that define Alsace Grand Cru and Alto Adige expressions. Muscat Blanc à Petits Grains (Muscat de Frontignan) serves in an Aromatic_White_Wine_Scion_Role producing intensely grapey, floral wines with terpene concentrations exceeding 5 mg/L across diverse styles from dry Alsace Muscat through sweet Muscat de Beaumes-de-Venise and Moscato d'Asti. Torrontés bears an Aromatic_White_Wine_Scion_Role as Argentina's signature aromatic variety, combining Muscat-derived terpenes (as a Muscat × Criolla Grande cross) with distinctive floral-spicy character in Salta and Cafayate.
IAO_0000114: IAO_0000122
IAO_0000115: A white wine scion role that inheres in a grafted scion cultivar by virtue of its genetically determined capacity to accumulate high concentrations of varietal aroma compounds—particularly monoterpenes, thiols, and norisoprenoids—that create distinctive, intense, and readily recognizable aromatic profiles in the resulting wines. Aromatic white wine scions are characterized by free and glycosidically bound terpene concentrations exceeding 1-4 mg/L (versus 0.1-0.5 mg/L in neutral varieties), with specific compound profiles defining varietal identity: linalool and geraniol in Muscat varieties (5-10 mg/L combined), linalool and α-terpineol in Riesling (1-3 mg/L), and rotundone in Grüner Veltliner. Thiolic varieties (Sauvignon Blanc, Colombard) accumulate cysteine-bound precursors released during fermentation to yield volatile thiols (3-mercaptohexanol, 4-mercapto-4-methylpentan-2-one) at ng/L concentrations with detection thresholds below 5 ng/L, creating intense tropical and herbaceous aromatics. Aromatic varieties are typically vinified without oak or malolactic fermentation to preserve primary fruit character, though some (Gewürztraminer, Viognier) may receive limited oak contact.
IAO_0000116: Aromatic_White_Wine_Scion_Role captures a genetically determined flavor category defined by aroma precursor accumulation rather than wine style or quality tier. The monoterpene biosynthesis pathway (via geranyl pyrophosphate and linalool synthase) is variably expressed among cultivars, with Muscat family varieties showing the highest expression levels. Thiolic aromatics in Sauvignon Blanc and related varieties involve different biochemical pathways (cysteine conjugate accumulation) but create similarly intense varietal character. Aromatic varieties present winemaking challenges—high terpene musts are susceptible to oxidative aroma loss, and some aromatic compounds (β-damascenone, TDN) develop through aging, creating evolution potential in varieties like Riesling. Climate strongly influences aromatic compound accumulation, with cool conditions generally favoring terpene retention.
IAO_0000118: Bukettsorten @de
IAO_0000118: aromatic grape variety
IAO_0000118: aromatic white variety
IAO_0000118: aromatische Rebsorte @de
IAO_0000118: aromatische Weißweinsorte @de
IAO_0000118: perfumed white variety
IAO_0000118: terpenic variety
IAO_0000118: terpenreiche Rebsorte @de
IAO_0000119: Mateo JJ, Jiménez M (2000) Monoterpenes in grape juice and wines, Journal of Chromatography A 881: 557-567 Tominaga T et al. (1998) Development of a method for analyzing the volatile thiols in wines, Journal of Agricultural and Food Chemistry 46: 1044-1048 Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Black CA et al. (2015) Terpenoids and their role in wine flavour, Australian Journal of Grape and Wine Research 21: 582-600
has db xref: no direct PO equivalent

Arrested Development Quality
type: Class
subclass of: Developmental Completeness Quality
IAO_0000112: Arrested development assessment in severely drought-stressed Tempranillo reveals the progressive failure of developmental processes, with early-season arrest showing shoot growth cessation at 40 cm (normal 90 cm), followed by mid-season arrest of berry development at green pea stage (berries remaining at 0.4 g, normal progression to 1.2 g halted), and eventual arrested ripening with berries reaching only 18 Brix (target 24 Brix) with green, harsh tannins persisting despite late harvest date, demonstrating the cascading effects of arrested development through multiple phenological phases resulting in complete crop failure for quality wine production.
IAO_0000114: IAO_0000122
IAO_0000115: Arrested development quality is a developmental completeness quality that represents the cessation of developmental progress before stage completion, characterizing the condition where phenological advancement stops prematurely due to severe stress, resource exhaustion, or other factors that halt normal developmental processes, leaving organs in incomplete developmental states that cannot progress further without intervention or changed conditions. Within the BFO framework, this quality specifically addresses the cessation dimension of developmental disruption, distinguishing complete developmental arrest from gradual incomplete development while recognizing that arrested development represents a more severe disruption than slow or incomplete progress, with the developmental process stopping rather than merely slowing. The ontological significance lies in arrested development indicating severe disruption of normal vine function, where the cessation of developmental progress signals conditions incompatible with continued development (extreme water stress, critical nutrient deficiency, temperature extremes) that require immediate attention to prevent permanent damage or crop loss, making arrested development a critical diagnostic indicator of vine condition. The physiological basis for arrested development includes depletion of carbohydrate reserves (insufficient energy to continue development), water stress exceeding critical thresholds (cellular function compromised), temperature extremes beyond developmental tolerances (enzymatic processes inhibited), and hormonal disruption (developmental signaling compromised), with the specific cause determining both the symptoms and the potential for recovery. The stage-specific manifestations of arrested development include arrested bud development (buds failing to progress beyond early stages, potentially remaining dormant), arrested shoot growth (growth cessation with stunted shoots, terminal bud formation), arrested berry d…
IAO_0000116: Arrested_Development_Quality addresses the cessation of developmental progress before stage completion due to severe stress. This quality indicates serious disruption requiring immediate intervention. The class supports stress diagnosis and emergency response through arrested development identification.
IAO_0000118: Entwicklungsarrest @de
IAO_0000118: Entwicklungsstopp @de
IAO_0000118: Wachstumsstillstand @de
IAO_0000118: arretierte Entwicklung @de
IAO_0000118: development cessation
IAO_0000118: developmental arrest
IAO_0000118: growth stoppage
IAO_0000118: halted development
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 267-330 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data. Annals of Botany 105(5): 661-676
has db xref: PO:0000037

Astringency Character Quality (Dry vs Grippy)
type: Class
subclass of: Astringency Quality
IAO_0000112: Astringency character comparison between Pinot Noir (thin-skinned, small seeds) and Cabernet Sauvignon (thick-skinned, larger seeds) at equivalent astringency intensity of 5.5 reveals Pinot rated 7.2 on a silky-coarse scale (toward silky) versus Cabernet at 4.8 (toward coarse), with gel permeation chromatography showing Pinot tannins averaging 2100 Da versus Cabernet at 1400 Da, demonstrating the variety-driven molecular weight difference that creates the qualitative character distinction between these varieties' tannin profiles.
IAO_0000114: IAO_0000122
IAO_0000115: Astringency character quality is an astringency quality that represents the qualitative nature of the tactile drying sensation distinguishing between different textural experiences ranging from fine and silky through dry and chalky to coarse and grippy, characterizing the type of astringent sensation independent of its intensity. Within the BFO framework, this quality specifically addresses the qualitative dimension of astringency perception, distinguishing character from intensity while recognizing that the same astringency intensity can manifest as qualitatively different experiences depending on tannin structure and wine matrix composition. The ontological significance lies in astringency character strongly influencing hedonic response and quality perception, where fine, silky astringency is universally preferred to coarse, aggressive astringency at equivalent intensity levels, with character often differentiating quality tiers more than intensity alone. The molecular basis for astringency character involves tannin structural features, with smaller oligomeric tannins producing harsher, more aggressive astringency and larger polymeric tannins creating softer, rounder perception, while tannin galloylation pattern, anthocyanin incorporation, and interactions with polysaccharides further modulate qualitative character. The descriptive vocabulary for astringency character spans a multidimensional quality space, with the dry-grippy axis capturing one dimension (from silky through satiny through dry to chalky to grippy to aggressive), roughness capturing another (smooth to rough to coarse), and particle sensation capturing a third (fine to grainy to particulate), together characterizing the textural quality of astringent mouthfeel. The evolution of astringency character during wine aging typically shifts from aggressive, drying character in young wines toward softer, silkier character in mature wines as tannin polymerization proceeds, explaining why character assessment…
IAO_0000116: Astringency_Character_Quality_(Dry_vs_Grippy) addresses the qualitative dimension of astringent mouthfeel, complementing Astringency_Intensity_Quality. The quality name references the dry-grippy axis as a primary character dimension, though full character description encompasses additional dimensions (silky-coarse, smooth-rough). This quality depends on tannin molecular properties rather than concentration, explaining why character can vary independently of intensity.
IAO_0000118: Adstringenzcharakter @de
IAO_0000118: Adstringenztextur @de
IAO_0000118: Art der Adstringenz @de
IAO_0000118: Tannincharakter @de
IAO_0000118: astringency type
IAO_0000118: astringent quality type
IAO_0000118: tannin character
IAO_0000118: tannin texture
IAO_0000119: Gawel R et al. (2000) A 'Mouth-feel Wheel': terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research 6(3): 203-207 Chira K et al. (2009) Characterization of red wine proanthocyanidins and their affinity for salivary proteins. Analytical and Bioanalytical Chemistry 395(4): 1171-1179
has db xref: no direct PO equivalent

Astringency Development Quality
type: Class
subclass of: Astringency Quality
IAO_0000112: Astringency development tracking in young Ribera del Duero Tempranillo using time-intensity methodology reveals rapid build-up reaching maximum intensity at 8 seconds post-contact for wines fermented with whole berry inclusion (30% stems) versus gradual development peaking at 18 seconds for destemmed fermentation, with the faster development in stem-included wine perceived as more aggressive despite equivalent peak intensity of 6.5, explaining the preference for destemmed wines at the consumer level while stem-included wines show integration improvement with 3+ years aging.
IAO_0000114: IAO_0000122
IAO_0000115: Astringency development quality is an astringency quality that represents the temporal pattern of astringency emergence and intensification during wine evaluation, characterizing how quickly and through what trajectory astringent sensation builds from initial perception to maximum intensity. Within the BFO framework, this quality specifically addresses the temporal emergence dimension of astringency, distinguishing the build-up dynamics from peak intensity and qualitative character while recognizing that development pattern affects perceived harmony and balance even at equivalent maximum intensity. The ontological significance lies in astringency development affecting the integration of tannin with other sensory attributes, where gradual development allows harmonious interaction with fruit and acidity perceptions while rapid aggressive development creates the impression of tannin disconnection from other wine components even when final intensity is appropriate. The physiological basis for astringency development involves the kinetics of tannin-protein binding, salivary protein depletion rate, and neural adaptation patterns, with these factors creating the characteristic build-up where astringency intensifies over the 15-30 seconds following wine contact before reaching maximum and beginning to fade. The compositional factors affecting development include tannin molecular size (smaller tannins showing faster development), tannin concentration (higher levels accelerating build-up), and matrix composition (polysaccharides and proteins slowing development by competing for tannin binding). The relationship between development pattern and quality shows preference for moderate build-up rates where astringency emerges gradually and peaks in harmony with fading fruit sweetness, while very rapid development creates harsh initial impact and very slow development may produce disconnected astringency that emerges after other flavors have faded. Understanding astringency developm…
IAO_0000116: Astringency_Development_Quality addresses the temporal emergence of astringent sensation, complementing Astringency_Intensity_Quality (peak magnitude) and Astringency_Character_Quality (textural type). This quality captures the dynamic build-up pattern that affects perceived harmony. Time-intensity methodology provides quantitative development assessment, though qualitative description of build-up character is also valuable for comprehensive evaluation.
IAO_0000118: Adstringenzanstieg @de
IAO_0000118: Adstringenzentwicklung @de
IAO_0000118: Tanninaufbau @de
IAO_0000118: astringency build-up
IAO_0000118: astringency onset
IAO_0000118: tannin emergence
IAO_0000118: temporal astringency pattern
IAO_0000118: zeitlicher Adstringenzverlauf @de
IAO_0000119: Guinard JX et al. (1986) The time-course of astringency in wine upon repeated ingestion. American Journal of Enology and Viticulture 37(3): 184-189 Lee CB, Lawless HT (1991) Time-course of astringent materials. Chemical Senses 16(3): 225-238
has db xref: no direct PO equivalent

Astringency Intensity Quality
type: Class
subclass of: Astringency Quality
IAO_0000112: Astringency intensity measurement comparing Malbec wines with and without extended cold maceration reveals intensity of 6.8 versus 5.2 on a 10-point scale for the extended and standard protocols respectively, with the 31% higher intensity in extended maceration corresponding to 45% higher condensed tannin concentration (1850 versus 1275 mg/L), enabling winemakers to calibrate maceration duration to achieve target astringency intensity for the intended market segment where export markets prefer lower intensity (target 5.0) than domestic Argentine market (target 6.5).
IAO_0000114: IAO_0000122
IAO_0000115: Astringency intensity quality is an astringency quality that represents the magnitude of the drying, puckering tactile sensation at its maximum perception during wine evaluation, characterizing the peak astringency level that determines the structural impression and compatibility with food pairing. Within the BFO framework, this quality specifically quantifies the intensity dimension of astringency at its strongest point, distinguishing intensity from qualitative character (dry versus grippy) and temporal aspects (development, evolution), providing the primary parameter for assessing tannin level in red wine evaluation. The ontological significance lies in astringency intensity determining whether tannin contributes positively as structural backbone or negatively as harsh, drying excess, with moderate intensity (appropriately matched to wine body and fruit concentration) creating the valued grip and structure while excessive intensity overwhelms fruit and creates unpleasant mouthfeel. The psychophysical relationship between tannin concentration and perceived astringency intensity shows approximately linear relationship in model solutions but substantial modulation by wine matrix, where ethanol, glycerol, polysaccharides, and residual sugar all reduce perceived astringency at equivalent tannin levels. The factors modulating astringency intensity include wine pH (lower pH increasing perception), ethanol content (complex effects with moderate alcohol reducing astringency), polysaccharide content (mannoproteins softening perception), and prior exposure (within-session adaptation reducing intensity with repeated tasting). In wine quality assessment, astringency intensity is evaluated relative to wine style expectations, with age-worthy reds appropriately showing higher intensity than drink-young styles, and food-pairing contexts tolerating higher intensity than aperitif consumption. Understanding astringency intensity quality enables calibration of sensory assessment, pr…
IAO_0000116: Astringency_Intensity_Quality addresses the magnitude dimension of astringency at peak perception, complementing Astringency_Character_Quality (qualitative type), Astringency_Development_Quality (temporal emergence), and Tannin_Mouthfeel_Quality (textural character). Matrix effects significantly modulate the tannin-to-astringency relationship, requiring either sensory measurement or matrix-adjusted prediction models for accurate intensity assessment.
IAO_0000118: Adstringenzintensität @de
IAO_0000118: Mundtrockenheitsintensität @de
IAO_0000118: Stärke der Adstringenz @de
IAO_0000118: Tanninintensität @de
IAO_0000118: astringency strength
IAO_0000118: drying magnitude
IAO_0000118: pucker intensity
IAO_0000118: tannin intensity
IAO_0000119: Vidal S et al. (2003) The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture 83(6): 564-573 Rinaldi A et al. (2012) Interaction between polymeric proanthocyanidins and salivary proteins. Food Quality and Preference 24(2): 250-255
has db xref: no direct PO equivalent

Astringency Quality
type: Class
subclass of: Taste Quality
IAO_0000112: Astringency quality evaluation in Tannat comparing young (18 months) and aged (8 years) wines reveals astringency intensity declining from 7.8 to 4.5 on a 10-point scale while astringency character shifts from harsh and drying to smooth and velvety, with total phenolics decreasing only 15% (from 3200 to 2720 mg/L GAE) while mean tannin molecular weight increases 180%, demonstrating that astringency evolution depends on tannin structure rather than concentration, and supporting the extended aging required for this high-tannin variety to achieve optimal drinkability.
IAO_0000114: IAO_0000122
IAO_0000115: Astringency quality is a sensory quality that represents the tactile drying, roughening, and puckering sensation in the oral cavity arising from precipitation of salivary proteins by polyphenolic compounds, characterizing a fundamental mouthfeel attribute that defines red wine structure and influences quality perception across wine styles. Within the BFO framework, this quality specifically addresses astringency as a tactile (somesthetic) sensation mediated by mechanoreceptors detecting changes in oral surface lubrication, distinguishing astringency from the gustatory sensation of bitterness though both are associated with phenolic compounds and often co-occur in wine evaluation. The ontological significance lies in astringency providing the structural framework of red wines, where appropriate astringency creates the grip, texture, and palate-cleansing properties valued for food pairing while contributing to age-worthiness through tannin evolution potential, whereas excessive or harsh astringency indicates quality deficiency requiring aging or remediation. The physiological mechanism involves polyphenol-protein binding where tannins complex with proline-rich salivary proteins causing aggregation and precipitation, reducing oral lubrication and creating friction detected by mechanoreceptors as the drying, roughening sensation, with repeated exposure during wine drinking progressively depleting salivary proteins and intensifying perception. The compositional basis for wine astringency includes condensed tannins (proanthocyanidins) from grape skins and seeds, hydrolyzable tannins from oak aging, and anthocyanin-tannin complexes formed during fermentation and aging, with molecular size, structure, and concentration affecting astringency intensity and character. The developmental trajectory during wine aging shows astringency typically decreasing as tannins polymerize to sizes too large for protein binding and precipitate, creating the softening that distinguishes mature…
IAO_0000116: Astringency_Quality serves as the parent class for intensity, character, development, and mouthfeel subclasses, establishing the framework for this tactile sensation distinct from taste. The distinction between astringency (tactile) and bitterness (gustatory) is ontologically critical though often confused in casual wine description. This class addresses the mechanical sensation of reduced lubrication, not the taste of phenolic compounds which contributes to bitterness.
IAO_0000118: Adstringenz @de
IAO_0000118: Gerbstoffempfindung @de
IAO_0000118: Mundtrockenheit @de
IAO_0000118: mouth-drying quality
IAO_0000118: oral roughening
IAO_0000118: pucker sensation
IAO_0000118: tannin sensation
IAO_0000118: zusammenziehende Wirkung @de
IAO_0000119: Gawel R (1998) Red wine astringency: a review. Australian Journal of Grape and Wine Research 4(2): 74-95 Breslin PAS et al. (1993) Cellular basis of taste perception. Physiology & Behavior 54(6): 1129-1134
has db xref: no direct PO equivalent

Asymmetrical Bicarpellate Pistil
type: Class
subclass of: Bicarpellate Pistil
disjoint with: Symmetrical Bicarpellate Pistil
IAO_0000112: Syrah hermaphrodite flowers at BBCH 59-61 show asymmetrical bicarpellate pistils in approximately 12-18% of flowers, with transverse ovary sections revealing two locules of unequal size (larger locule 0.28-0.35 mm² cross-sectional area, smaller locule 0.18-0.24 mm² area, representing 30-45% size difference), 3 ovules distributed as 2 in larger locule and 1 in smaller locule, central septum displaced 15-25% off-center toward the smaller locule, and stigma showing subtle asymmetry with enhanced papillae on the side corresponding to the larger carpel. Merlot under water stress during BBCH 52-54 (early pistil development) exhibits increased asymmetrical bicarpellate pistil frequency (24-32% versus normal 10-15%), with stressed pistils showing pronounced locule size differences (40-60% larger versus smaller) and asymmetric ovule distribution (2 versus 0-1 ovules per locule), though fruit set rates from asymmetric stressed pistils (38-48%) remain comparable to symmetric unstressed pistils (48-56%), suggesting pistil asymmetry has limited impact on fertilization success. Gewürztraminer shows constitutively higher asymmetric pistil frequency (18-24% even under optimal conditions) representing genotype-specific variation in carpel development coordination, with asymmetric pistils producing berries showing asymmetric seed distribution (seeds concentrated in positions corresponding to originally larger locule) but normal commercial quality. Cabernet Franc berries developing from asymmetric pistils (identified retrospectively through seed position analysis) show 1-3 seeds with 68% of seeds located in positions corresponding to the originally larger locule and 32% in smaller locule positions, demonstrating that locule asymmetry influences but does not completely determine final seed distribution patterns.
IAO_0000114: IAO_0000122
IAO_0000115: An asymmetrical bicarpellate pistil is a bicarpellate pistil in which the two constituent carpels show unequal development creating asymmetric ovary morphology with two locules of notably different sizes (differing by >20% in volume or cross-sectional area), potentially unequal ovule distribution between locules, and sometimes asymmetric stigma organization, representing a less common variant bicarpellate pistil morphology resulting from differential carpel development during organogenesis. Asymmetrical bicarpellate pistils are characterized by= (1) bilocular ovary with two locules of unequal volume and shape, evident in transverse cross-sections as two chambers of different dimensions, typically with one locule 20-60% larger than the other in cross-sectional area (2) central septum (partition separating locules) positioned off-center from the ovary median plane, displaced toward the smaller locule and creating unequal division of ovary volume (3) ovule distribution often showing unequal numbers per locule, commonly 2 ovules in the larger locule versus 1 ovule in the smaller locule (total 3), or 2 versus 0 (total 2), or other asymmetric distributions, though occasionally asymmetric locules may contain equal ovule numbers (2 per locule) with asymmetry in locule size rather than ovule number (4) stigma sometimes showing asymmetric organization with unequal lobe development or asymmetric papillae distribution, though stigma asymmetry is less pronounced than ovary asymmetry in most cases (5) style occasionally showing asymmetric transmitting tract organization providing unequal pollen tube access to the two locules. Asymmetrical bicarpellate pistils occur in 10-20% of flowers in most Vitis cultivars under typical conditions, representing the secondary developmental outcome where carpel development coordination is disrupted creating differential carpel elaboration. The asymmetric development results from= (1) asynchronous initiation of two carpel primordia creating devel…
IAO_0000116: Asymmetrical_Bicarpellate_Pistil represents unequal carpel development within the two-carpel structure and is distinguished from Symmetrical_Bicarpellate_Pistil by locule size differences >20% versus <20%. Asymmetry represents a secondary developmental outcome resulting from disrupted carpel coordination, increased by environmental stresses or present constitutively in some genotypes. Despite structural asymmetry, reproductive function generally remains adequate with fruit set rates comparable to symmetric pistils in most cases. Understanding asymmetry is relevant for assessing environmental stress effects on pistil development, for interpreting genotypic variation in developmental stability, and for understanding seed distribution patterns in berries. The threshold of 20% size difference for asymmetry classification is somewhat arbitrary but reflects a practical boundary between minor developmental variation (functional symmetry) and notable structural asymmetry with potential functional implications.
IAO_0000118: asymmetrischer bikarpellater Stempel @de
IAO_0000118: unausgeglichener Zwei-Fruchtblatt-Stempel @de
IAO_0000118: unbalanced bicarpellate pistil
IAO_0000118: unequal-carpel pistil
IAO_0000118: ungleichmäßiges Zwei-Karpell-Pistill @de
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 93-95 Ebadi, A. et al. (1996). Effect of short-term temperature and shading on fruit set. Australian Journal of Grape and Wine Research 2=2-9.
has db xref: PO:0009009

Asymmetrical Bifurcated Tendril
type: Class
subclass of: Bifurcated Tendril
disjoint with: Symmetrical Bifurcated Tendril
IAO_0000112: An asymmetrical bifurcated tendril at node 9 on a moderately stressed shoot of Vitis vinifera cv. Syrah in the Rhône Valley, France, exhibiting branch point at 6.5 cm from shoot attachment, dividing into a dominant arm of 13 cm length and a subordinate arm of 8.5 cm length (ratio 0.65=1), with branch angles of 35 degrees for the dominant arm and 55 degrees for the subordinate arm creating noticeably skewed architecture, dominant arm showing 3.2 mm diameter at mid-length while subordinate arm measures 2.3 mm indicating differential vascular investment, dominant arm exhibiting vigorous circumnutation with 160-degree amplitude while subordinate arm shows reduced 95-degree amplitude, occurring in a vineyard experiencing progressive water stress (soil moisture declining from 75% to 55% field capacity) during tendril development causing resource limitation favoring the earlier-initiated dominant arm, measured at BBCH stage 75 (berries pea-sized) in late June, representing stress-induced asymmetry rather than genetic tendency in this cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: A bifurcated tendril exhibiting unequal development of the two branches in Vitis vinifera, characterized by arm length ratio less than 0.85=1 indicating differential resource allocation or developmental timing between branches, often accompanied by unequal branch angles creating skewed Y-shaped architecture with one arm more prominent than the other, differential branch diameter reflecting asymmetric vascular development and structural investment, and potentially divergent functional capabilities including stronger circumnutation in the dominant arm, more vigorous coiling response, and greater load-bearing capacity compared to the subordinate arm. Asymmetrical bifurcated tendrils develop through multiple mechanisms including sequential rather than simultaneous activation of lateral meristems at the branch point creating developmental head-start for the first-activated branch, differential resource allocation during growth with preferential nutrient and carbohydrate flow to one branch based on vascular architecture or hormonal gradients, unequal environmental exposure with one branch receiving more favorable light, temperature, or moisture conditions, or differential damage or stress affecting one branch while sparing the other during critical development periods. This branching pattern represents compromised expression of bifurcated architecture compared to symmetrical development, but maintains functional advantages over unbranched tendrils through dual searching capacity despite unequal arm development, with the dominant arm often achieving functional equivalence to an unbranched tendril while the subordinate arm provides supplementary exploration capacity and potential backup attachment opportunity.
IAO_0000116: Asymmetrical bifurcated tendrils are distinguished from symmetrical bifurcated tendrils by arm length ratio <0.85=1, differential structural development, and potentially divergent functional capabilities. The degree of asymmetry provides diagnostic information about stress severity or developmental disruption, with mild asymmetry (ratios 0.70-0.84=1) indicating moderate differential development while severe asymmetry (ratios <0.60=1) suggests major developmental problems or damage to the subordinate branch. Asymmetry can arise from genetic programming in some cultivars showing consistent asymmetric patterns, or from environmental factors creating situational asymmetry in cultivars normally producing symmetrical bifurcation. Assessment of asymmetry patterns across vine populations helps distinguish genetic versus environmental causation, with uniform asymmetry suggesting cultivar characteristic while variable asymmetry indicates stress effects. Functionally, asymmetrical bifurcation still provides advantages over unbranched architecture but with reduced efficiency compared to symmetrical bifurcation.
IAO_0000118: asymmetrisch gegabelte Ranke @de
IAO_0000118: dominant-subordinate tendril
IAO_0000118: schiefsymmetrische Y-förmige Kletterorgan @de
IAO_0000118: skewed forked tendril
IAO_0000118: unequal bifurcated tendril
IAO_0000118: ungleichmäßig verzweigte Ranke @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 105-119 Petrie et al. (2000) "The effect of leaf removal and canopy height on whole-vine gas exchange and fruit development of Vitis vinifera L. Sauvignon blanc" Functional Plant Biology 27=173-184 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 137-154.
has db xref: PO:0025356

Asymmetrical Bilateral Permanent Arm
type: Class
subclass of: Bilateral Permanent Arm
disjoint with: Symmetrical Bilateral Permanent Arm
IAO_0000112: An asymmetrical bilateral permanent arm on Vitis vinifera cv. Pinot Noir at row end position, featuring short arm at 45cm extending toward row interior and long arm at 95cm extending toward row end (50cm difference, 2.1=1 ratio), short arm bearing 7 spurs while long arm bears 16 spurs, crop distribution approximately 65% on long arm versus 35% on short arm (total 4.2kg), trunk positioned 28cm off-center toward row interior due to planting irregularity or deliberate row-end spacing, representing functional bilateral architecture accommodating row-end constraints while maintaining productive capacity through extended arm compensating for shortened arm, with total spur count (23) and crop (4.2kg) appropriate for vine vigor despite asymmetrical configuration.
IAO_0000114: IAO_0000122
IAO_0000115: A bilateral permanent arm configuration with substantial dimensional or capacity differences between the two arms, characterized by unequal arm lengths (typically differing by 20cm or more), imbalanced spur counts or spacing, skewed crop distribution departing significantly from 50=50 split (often 60=40 or more extreme), and architectural asymmetry resulting from off-center trunk positioning, directional vigor differences, establishment problems, or deliberate design accommodating site constraints or row-end positions. Asymmetrical bilateral permanent arms represent practical accommodations to real-world constraints in vineyard establishment and management, accepting architectural imperfection to maximize productivity within available space, adapt to vine vigor patterns, or work around positioning limitations, with functional performance often equivalent to symmetrical configurations despite aesthetic differences.
IAO_0000116: Asymmetrical bilateral permanent arms are common and functionally acceptable in commercial vineyards, arising from various causes including off-center trunk positioning (planting irregularities, vine replacement, deliberate row-end spacing), directional vigor differences (slope aspects, wind patterns, equipment traffic effects), establishment challenges (damage to one arm requiring retraining, poor initial growth on one side), and deliberate design (row ends, curved rows, irregular spacing). While aesthetically less satisfying than symmetrical configurations, asymmetrical arms often perform equivalently in terms of total productivity, fruit quality, and management ease, with experienced vineyard managers viewing minor asymmetries as normal variation requiring no correction and major asymmetries as acceptable adaptations to constraints rather than failures requiring remediation.
IAO_0000118: asymmetric cordon
IAO_0000118: asymmetrische bilaterale Arme @de
IAO_0000118: unausgeglichene Doppelarme @de
IAO_0000118: unbalanced bilateral arms
IAO_0000118: unequal paired arms
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Asymmetry Quality
type: Class
subclass of: Symmetry Quality
IAO_0000112: Berry asymmetry in Pinot Gris commonly results from the cultivar's tendency toward irregular seed set, with single-seeded berries displaying pronounced asymmetry (one side distinctly more convex) accounting for 15-30% of berries in typical clusters this seed-induced asymmetry affects berry size distribution within clusters and can complicate optical berry sorting systems that assume symmetric berry geometry, requiring algorithm adjustments for accurate volume estimation in Pinot Gris compared to more regularly seeded cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: Asymmetry_Quality represents the condition where a grapevine organ lacks regular symmetry relationships, exhibiting form that does not correspond under reflection across any plane or rotation around any axis. Asymmetry may manifest as directional asymmetry, where organs consistently deviate from symmetry in a particular direction, or as fluctuating asymmetry, where deviations occur randomly without consistent directional bias. In grapevine, asymmetry is common in clusters due to variable fruit set across rachis branches, differential berry development, and the inherently irregular branching architecture of the infructescence. Berry asymmetry frequently results from uneven seed development, where berries containing one seed or seeds positioned asymmetrically within the locule develop asymmetric form with one side more convex than the other. Leaf asymmetry beyond normal bilateral limits can indicate environmental stress during leaf development, viral infection affecting growth regulation, or genetic factors specific to certain cultivars or clones. Asymmetry assessment involves comparing the organ to expected symmetry conditions and quantifying the degree and direction of deviation. Fluctuating asymmetry indices measure random deviations from bilateral symmetry and serve as indicators of developmental stability, with elevated fluctuating asymmetry suggesting environmental or genetic stress during organ formation. Consistent directional asymmetry may be a stable cultivar characteristic or may indicate systematic environmental influences such as prevailing wind direction or asymmetric light exposure.
IAO_0000116: Asymmetry_Quality represents the absence or substantial violation of symmetry conditions, positioned alongside Bilateral_Symmetry_Quality and Radial_Symmetry_Quality under the Symmetry_Quality category. The distinction between normal biological variation around a symmetric ideal and true asymmetry involves threshold judgments significant asymmetry is typically recognized when asymmetry indices exceed cultivar-specific norms by more than two standard deviations. Asymmetry may be described qualitatively (slight, moderate, pronounced) or quantified through specific indices. PATO_0000616 (asymmetric) provides the upper-ontology reference.
IAO_0000118: Asymmetrie @de
IAO_0000118: Asymmetriequalität @de
IAO_0000118: Formunregelmäßigkeit @de
IAO_0000118: asymmetric quality
IAO_0000118: form irregularity
IAO_0000118: irregular form
IAO_0000118: lack of symmetry
IAO_0000118: unregelmäßige Form @de
IAO_0000119: Palmer AR and Strobeck C (1986) Fluctuating Asymmetry: Measurement, Analysis, Patterns. Annual Review of Ecology and Systematics 17(1): 391-421 Klingenberg CP (2015) Analyzing Fluctuating Asymmetry with Geometric Morphometrics: Concepts, Methods, and Applications. Symmetry 7(2): 843-934
has db xref: no direct PO equivalent

Attached Berry Pedicel
type: Class
subclass of: Berry Pedicel
disjoint with: Mature Berry Pedicel
IAO_0000112: Chardonnay attached berry pedicel at mid-ripening (BBCH 85, 20°Brix) shows firm attachment requiring 2.0-2.5 N detachment force, active phloem sugar transport at 1.0-1.5 mg sucrose/berry/hour, incomplete abscission zone with minimal cell wall degradation, tan to light brown coloration indicating partial lignification, and vascular bundles with 25-35 μm diameter xylem vessels maintaining some water transport capacity
IAO_0000114: IAO_0000122
IAO_0000115: An attached berry pedicel is a berry pedicel characterized by firm structural connection to both the berry and the rachis, with incompletely developed abscission zone tissues, representing pedicels during active berry development phases prior to abscission layer maturation. Attached berry pedicel characteristics include= strong mechanical attachment requiring 1.5-3.0 N force for berry detachment (significantly higher than mature pedicels with 0.5-1.5 N detachment force), continuous vascular connection with active xylem and/or phloem transport, incomplete abscission zone differentiation (abscission layer cells show minimal cell wall modifications and limited enzyme accumulation), and green to tan coloration indicating ongoing metabolic activity and incomplete lignification. Structural features of attached berry pedicel include= intact epidermis and cortex tissues without separation planes, vascular bundles with active conducting elements (xylem vessels with functional water transport, phloem sieve tubes with active sugar transport), parenchyma cells with dense cytoplasm and active metabolism, and abscission zone region showing minimal cell wall degradation or separation layer formation. Attached berry pedicel functional states vary by developmental phase= during Phase I berry growth (BBCH 73-77) attached pedicels show maximal xylem activity with high water and nutrient import rates supporting rapid berry expansion, during Phase II lag phase (BBCH 77-81) attached pedicels show both xylem and phloem activity with berry growth slowing and seed development proceeding, and during early Phase III ripening (BBCH 81-85) attached pedicels show increasing phloem dominance with sugar import supporting berry sugar accumulation while xylem flow diminishes. Attached berry pedicel represents the normal state during most of berry development= from fruit set through mid-ripening (BBCH 71-85), pedicels maintain firm attachment supporting berry growth and nutrient supply, with abscissi…
IAO_0000116: Attached_Berry_Pedicel emphasizes firm structural connection and incomplete abscission development and is distinguished from Mature_Berry_Pedicel (developed abscission facilitating separation) by maintenance of strong attachment and active vascular transport without separation layer formation. Critical for understanding berry retention during development, premature drop prevention, harvest timing assessment, and cultivar differences in berry attachment strength affecting mechanical harvest suitability.
IAO_0000118: Anhaftender Fruchtstiel @de
IAO_0000118: Fest verbundener Beerenstiel @de
IAO_0000118: Firmly attached pedicel
IAO_0000118: Nicht-trennender Stiel @de
IAO_0000118: Non-separating berry stalk
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Considine, J. A., & Knox, R. B. (1979). Development and histochemistry of the cell, tissue, and secretion within the dermal system of the grape. Protoplasma, 99(3-4), 347-365.
has db xref: PO:0009052

Attached Functional Tendril
type: Class
subclass of: Functional Tendril
IAO_0000112: An attached functional tendril at node 7 on a shoot of Vitis vinifera cv. Sangiovese in Chianti, Italy, having established firm grip on a vertical stake through five tight contact coils formed two weeks previously, bearing mechanical load of approximately 450 grams from the distal 70 cm shoot section including seven leaves and two fruit clusters, resisting 800 grams force in pull tests without detachment or visible deformation, showing complete lignification throughout the coiled regions with dark brown coloration and rigid texture, maintaining stable attachment through multiple wind events including one storm with gusts exceeding 60 km/h, measured at BBCH stage 81 (beginning of berry ripening) in early August, demonstrating successful completion of attachment function with projected maintenance of connection through harvest in October.
IAO_0000114: IAO_0000122
IAO_0000115: A functional tendril that has achieved mechanical connection to a support structure and is actively contributing to vine anchoring and climbing function in Vitis vinifera, characterized by establishment of secure grip through coiling, adhesion, or physical entanglement that resists displacement forces, capability of bearing significant mechanical loads from shoot weight, fruit clusters, and wind-induced tensions without detachment or structural failure, and maintenance of connection over extended periods spanning weeks to months or potentially years depending on tendril lignification and environmental conditions. Attached functional tendrils represent successful completion of the tendril's developmental and behavioral program, having progressed from emergence through elongation and searching phases to contact detection and attachment establishment. The attachment mechanism in Vitis relies primarily on coiling rather than adhesive secretions (unlike some other climbing plant families), with mechanical grip generated through friction between coiled tendril surfaces and the support structure, reinforced by progressive lignification that fixes coil geometry and increases tissue rigidity. Attached tendrils redistribute mechanical loads across the vine architecture, with multiple attachment points creating redundant support systems that maintain canopy position despite individual tendril failures, and contributing to overall structural stability that enables the lianescent growth habit characteristic of wild grapevines and requires management through training and trellising in cultivated vineyards.
IAO_0000116: Attached functional tendrils are distinguished from unattached searching tendrils by presence of mechanical connection to supports, and from detached or failed tendrils by maintenance of secure grip under normal vineyard conditions. Attachment quality varies significantly based on coiling tightness, lignification completion, support structure properties, and environmental history during attachment formation. Tendrils may lose attached status through mechanical failure under excessive loading, progressive lignin degradation in aging tendrils, pathogen infection compromising structural integrity, or intentional removal during canopy management. The duration of functional attachment ranges from several weeks in short-lived seasonal connections to multiple years in well-lignified tendrils on perennial wood, though most tendrils in commercial viticulture provide support for single growing seasons.
IAO_0000118: anchored tendril
IAO_0000118: attached climbing organ
IAO_0000118: befestigte Ranke @de
IAO_0000118: greifende Kletterorgan @de
IAO_0000118: gripping tendril
IAO_0000118: secured tendril
IAO_0000118: verankerte Ranke @de
IAO_0000119: Based on Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Bowling & Vaughn (2008) "Structural and immunocytochemical characterization of the adhesive tendril of Virginia creeper" Protoplasma 232=153-163 Steinbrecher & Speck (2018) "Functional morphology of climbing plants" Progress in Botany 79=61-94 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 173-194.
has db xref: PO:0025356

Attachment Strength Quality
type: Class
subclass of: Structural Integrity Quality
IAO_0000112: Attachment strength quality in Thompson Seedless determines harvest method viability, with the typically loose berry-pedicel connection (detachment force 1.5-2.5 N) enabling efficient dried-on-vine raisin production where berries must separate from the rachis during mechanical shaking, but causing problematic shatter losses of 5-15% during fresh market harvest for table grape sales DOV (dried-on-vine) clonal selections emphasize loose attachment for easy separation, while fresh market selections target tighter attachment (force above 3.0 N) despite identical appearance, illustrating how attachment strength quality differentiates clones for specific end uses.
IAO_0000114: IAO_0000122
IAO_0000115: Attachment_Strength_Quality encompasses the structural integrity qualities characterizing the mechanical connection between grapevine organs and their supporting structures. This category addresses the force required to separate organs from their points of attachment, which determines susceptibility to abscission, shattering, and detachment during handling. The primary attachment relationships in grapevine fruit include the berry-to-pedicel connection (captured in Pedicel_Attachment_Quality and Berry_Detachment_Resistance_Quality), the pedicel-to-rachis junction, and the cluster-to-shoot connection at the peduncle. Each attachment point involves specialized anatomical structures including vascular connections, lignified support tissues, and in some cases abscission zones with programmed cell separation potential. Attachment strength varies among cultivars, with firm-attachment varieties retaining berries tenaciously while loose-attachment varieties shed berries readily under minimal force. This variation has profound implications for harvest method selection, with tight attachment enabling aggressive mechanical harvesting while loose attachment requires gentle handling to prevent shatter. Attachment strength changes during development, generally increasing during fruit growth as vascular connections strengthen, then potentially decreasing during late ripening as abscission zone tissues mature. Environmental factors including water status, temperature, and ethylene exposure modulate attachment strength through effects on abscission zone development and tissue integrity. Assessment of attachment strength employs pull-force measurement with calibrated instruments, standardized drop tests that subject fruit to controlled impacts, and shatter percentage determination after handling operations.
IAO_0000116: Attachment_Strength_Quality serves as the parent class for specific attachment relationships including Pedicel_Attachment_Quality and Berry_Detachment_Resistance_Quality. The category addresses the mechanical aspects of organ connection distinct from the developmental processes of abscission. Attachment strength represents a continuous variable typically measured in Newtons (N) of pull force, with cultivar-specific norms and quality thresholds. The relationship between attachment strength and harvest damage is non-linear both very weak attachment (shatter) and very strong attachment (tearing) can cause quality defects, with optimal attachment allowing clean separation at the abscission zone.
IAO_0000118: Anhaftungskraft @de
IAO_0000118: Befestigungsstärke @de
IAO_0000118: Organverbindungsqualität @de
IAO_0000118: Verbindungsfestigkeit @de
IAO_0000118: attachment force
IAO_0000118: connection strength
IAO_0000118: organ attachment quality
IAO_0000118: retention strength
IAO_0000119: Zabadal TJ and Bukovac MJ (2006) Effect of CPPU on Fruit Development of Selected Seedless and Seeded Grape Cultivars. HortScience 41(1): 154-157 Hedberg PR and Goodwin PB (1980) Factors Affecting Natural and Ethephon-Induced Grape Berry Abscission. American Journal of Enology and Viticulture 31(2): 109-113
has db xref: no direct PO equivalent

Australian Clone Role
type: Class
subclass of: Regional Clone Role
IAO_0000112: Shiraz clone BVRC12 bears an Australian_Clone_Role as a Barossa Valley selection maintained through South Australian vine improvement programs, representing old Australian Shiraz genetics predating modern French imports and valued for traditional Australian wine character. Chardonnay clone I10V1 serves in an Australian_Clone_Role developed for irrigated production conditions, with heat tolerance and productivity suited to Murray-Darling and Riverina bulk wine production. Cabernet Sauvignon clone SA125 bears an Australian_Clone_Role from South Australian programs, selected for Australian conditions and widely planted before extensive French clone importation diversified the national clone base.
IAO_0000114: IAO_0000122
IAO_0000115: A regional clone role that inheres in a grapevine clone selected, evaluated, or registered within the Australian grapevine certification system, coordinated through state agriculture departments and research institutions including CSIRO (Commonwealth Scientific and Industrial Research Organisation), the South Australian Research and Development Institute (SARDI), and state vine improvement programs. Australian clones are identified by variety name and alphanumeric codes that may indicate institutional origin (e.g., Shiraz BVRC12 for Barossa Valley clone, Chardonnay I10V1 for irrigation clone designation). The Australian clone system developed to address the country's unique phytosanitary situation—geographic isolation providing natural barriers to pest introduction combined with strict quarantine measures that historically limited variety access but ensured relatively clean vine material. Australian clone programs emphasize virus elimination and heat tolerance, producing selections suited to the country's warm-climate viticulture and increasingly important for other warm-region production globally. The Australian Wine Research Institute (AWRI) provides industry coordination, research support, and extension services complementing institutional clone programs.
IAO_0000116: Australian_Clone_Role captures clones from the distinctive Australian viticultural system, where geographic isolation shaped both opportunities (relative freedom from some pests and pathogens) and challenges (limited access to international genetic material until quarantine relaxation). The Australian industry historically relied on locally selected or early-imported material, developing indigenous clone populations (particularly for Shiraz) that differ from European selections. Quarantine reforms since the 1990s have enabled import of international clones (French ENTAV, German Geisenheim), diversifying Australian plantings but also raising concerns about preserving uniquely Australian genetics. Contemporary Australian programs balance clone importation with conservation of traditional selections, recognizing the value of adapted material developed through 200+ years of Australian viticulture.
IAO_0000118: Australian clone
IAO_0000118: Australian registered clone
IAO_0000118: Australian vine selection
IAO_0000118: australisch registrierter Klon @de
IAO_0000118: australische Rebselektion @de
IAO_0000118: australischer Klon @de
IAO_0000119: Dry PR, Coombe BG, Anderson CJ (2004) Viticulture Volume 1 - Resources, Winetitles CSIRO (2020) Australian vine improvement programs Whiting JR (2004) Grapevine rootstocks, in Viticulture Vol 1, Winetitles pp.: 167-188 Dry N (2007) Grapevine rootstocks, Lythrum Press
has db xref: no direct PO equivalent

Authorization Category
type: Class
subclass of: Varietal Authorization
IAO_0000112: Authorization category for Grüner Veltliner in Austria is "Qualitätsrebsorte" (quality wine grape variety) — the highest authorization category under §3 of the Austrian Weingesetz 2009, conferring eligibility for production of Qualitätswein, Kabinett, and all Prädikatswein levels (Spätlese, Auslese, Beerenauslese, Eiswein, Strohwein, Ausbruch, Trockenbeerenauslese), as well as Landwein and Wein ohne nähere Herkunftsbezeichnung, and eligibility for DAC designation in all relevant appellation specifications — the broadest production authorization available under Austrian wine law. Authorization category for Uhudler varieties (Noah, Elvira, Concord, Isabella, and other direct-producer American hybrid cultivars) in Austria documents a historically contentious classification — prohibited for commercial wine production from 1936 until a 1992 derogation permitted limited cultivation in Südburgenland as "Obstwein" (fruit wine) rather than "Wein," and subsequently reclassified under a 2016 amendment permitting limited production as Wein with geographic restriction to Südburgenland — the authorization category reflecting decades of regulatory struggle between European Vitis vinifera purity requirements and regional cultural heritage preservation. Authorization category for Cabernet Sauvignon in France varies by administrative context — classified as "cépage de cuve autorisé" (authorized wine grape variety) at the national level in the Catalogue officiel des variétés de vigne, but its functional category varies by appellation specification from "cépage principal" (principal variety, e.g., in Bordeaux appellations) through "cépage complémentaire" or "cépage accessoire" (complementary/accessory variety, e.g., in certain Languedoc appellations) to effectively excluded (not listed in the specification, e.g., Burgundy and Alsace appellations).
IAO_0000114: IAO_0000122
IAO_0000115: Authorization category is a varietal authorization entity that documents the specific regulatory classification tier assigned to a grape cultivar within the authorization framework of a viticultural jurisdiction, distinguishing among the principal category levels — quality wine variety (Qualitätsrebsorte), land wine variety (Landweinrebsorte), table wine variety (Tafelweinrebsorte), and rootstock variety (Unterlagsrebsorte) in the Austrian system, or the analogous categories of cépage de cuve (wine grape), cépage de table (table grape), cépage porte-greffe (rootstock), and cépage conservatoire (conservation variety) in the French system — each category conferring specific production rights and restrictions that determine the quality tier of wines that may be produced from the cultivar and the administrative conditions governing its cultivation.
IAO_0000116: Authorization category documentation captures the hierarchical classification system through which viticultural jurisdictions assign differential production rights to cultivars — a system that reflects both the assessed quality potential of each cultivar and the policy objectives of the regulatory framework. The Austrian system provides a particularly clear example of category structure — the Weingesetz 2009 distinguishes between Qualitätsrebsorten (quality wine grape varieties, listed in Annex 1 of the law, eligible for all quality tiers), Landweinrebsorten (land wine grape varieties, eligible for Landwein and basic wine but not for Qualitätswein or Prädikatswein), and Tafeltraubensorten (table grape varieties, authorized for fresh consumption but not for wine production), with a separate classification for Unterlagsrebsorten (rootstock varieties authorized for use as grafting rootstock). The EU framework establishes the overarching category structure — Regulation 1308/2013 requires member states to classify vine varieties into categories determining their eligibility for different wine product categories (wines with PDO, wines with PGI, varietal wines without GI, and wines without varietal or vintage indication), but delegates the specific classification decisions to national authorities. The functional significance of authorization category is most apparent at the boundaries — a cultivar classified as Landweinrebsorte but not Qualitätsrebsorte may produce commercially viable wines that cannot access the quality tier designation, creating an economic ceiling that incentivizes either reclassification efforts (lobbying for promotion to Qualitätsrebsorte status) or alternative marketing strategies (emphasizing producer reputation and wine quality over regulatory classification). The PIWI (fungus-resistant interspecific hybrid) variety debate illustrates the contemporary relevance of authorization category — newly bred disease-resistant varieties face the question of …
IAO_0000118: Genehmigungskategorie @de
IAO_0000118: Klassifizierungskategorie @de
IAO_0000118: Sortenklasse @de
IAO_0000118: Zulassungskategorie @de
IAO_0000118: authorization class
IAO_0000118: classification category
IAO_0000118: cultivar authorization level
IAO_0000118: regulatorische Stufe @de
IAO_0000118: regulatory tier
IAO_0000118: variety category
IAO_0000119: Österreichisches Weingesetz (2009) §3 and Annex 1 (Qualitätsrebsorten classification) European Parliament (2013) Regulation (EU) No 1308/2013, Articles 81-85 (vine variety classification) FranceAgriMer (2024) Catalogue officiel des variétés de vigne Bundesamt für Weinbau Klosterneuburg (2023) Klassifizierung der Rebsorten in Österreich
has db xref: no direct PO equivalent

Authorization Date
type: Class
subclass of: Varietal Authorization
IAO_0000112: Authorization date for Grüner Veltliner in Austria documents a long-established regulatory status — inclusion in the Austrian variety catalogue predating the modern Weingesetz (continuous classification as Qualitätsrebsorte through successive Austrian wine law revisions of 1961, 1985, 1999, and 2009), with DAC-specific authorization dates marking the progressive appellation codification: Weinviertel DAC 2002 (the first Austrian DAC, establishing Grüner Veltliner as the mandatory variety), Kremstal DAC 2007, Kamptal DAC 2008, Traisental DAC 2010, and Wachau DAC 2020 — each date representing a regulatory milestone formalizing Grüner Veltliner's regional role. Authorization date for Touriga Nacional in the Bordeaux appellation documents a recent and climate-adaptation-driven authorization — experimental authorization granted by INAO in 2021 as one of six new varieties permitted for trial blending (maximum 5% of the final blend, maximum 10% of vineyard area) within the Bordeaux and Bordeaux Supérieur appellations, with a 10-year evaluation period before potential permanent authorization — the date marking a watershed in French appellation policy, acknowledging climate change as a legitimate basis for varietal innovation within traditional appellations.
IAO_0000114: IAO_0000122
IAO_0000115: Authorization date is a varietal authorization entity that documents the chronological milestones of the legal recognition and classification of grape cultivars within regulatory frameworks, encompassing the date of initial inclusion in the national variety catalogue, the date of authorization for quality wine production, the date of inclusion in specific appellation specifications, the dates of any classification changes (upgrading from authorized to recommended status, or downgrading, temporary authorization, or deauthorization), and the dates of experimental or provisional authorization for trial cultivation, expressed with appropriate precision (exact date for regulatory instruments with defined enactment dates, year for catalogue editions), and providing the temporal framework for understanding the regulatory history of cultivar acceptance that often parallels but sometimes diverges from the cultivar's commercial adoption trajectory.
IAO_0000116: Authorization date documentation captures the regulatory tempo of cultivar acceptance — the pace at which administrative systems recognize, evaluate, and formally authorize new or previously unclassified cultivars, a process that may span years or decades from initial application to full authorization. The regulatory pathways for cultivar authorization differ substantially across jurisdictions — in France, the INAO process for admitting a new variety to an appellation specification involves experimental cultivation trials (minimum 5 years), technical evaluation by INAO's expert committees, public consultation, and ministerial approval, a process that typically requires 10-15 years from initial proposal to formal authorization. In Austria, the inclusion of a new variety in the Qualitätsrebsorten catalogue requires demonstration of viticultural suitability through multi-year trials at the Höhere Bundeslehranstalt Klosterneuburg or equivalent research institution, followed by recommendation to the Bundesministerium and formal legal amendment through parliamentary or regulatory process. The temporal lag between a cultivar's demonstrated quality potential and its regulatory authorization creates a persistent tension — wines produced from unauthorized cultivars may achieve critical acclaim and commercial success (the Italian "Super Tuscan" phenomenon of the 1970s-1990s, where Cabernet Sauvignon and Merlot wines from Tuscany could only be sold as basic Vino da Tavola because the varieties were not authorized for the applicable DOC regulations) but cannot access the prestige and marketing advantages of appellation designation until regulatory authorization catches up with viticultural practice. The climate change adaptation context is accelerating authorization timelines — the urgency of preparing viticultural regions for warming conditions has prompted several European regulatory bodies to create expedited experimental authorization pathways that allow trial cultivation of…
IAO_0000118: Anerkennungsdatum @de
IAO_0000118: Genehmigungszeitpunkt @de
IAO_0000118: Klassifizierungsdatum @de
IAO_0000118: Zulassungsdatum @de
IAO_0000118: approval date
IAO_0000118: authorization timeline
IAO_0000118: catalogue inclusion date
IAO_0000118: classification date
IAO_0000118: regulatorisches Datum @de
IAO_0000118: regulatory recognition date
IAO_0000119: INAO (2021) Cahier des charges modifié de l'appellation d'origine contrôlée Bordeaux (introduction variétés d'adaptation) Österreichisches Weingesetz (2009) §3 and amendments European Parliament (2013) Regulation (EU) No 1308/2013, Articles 81-85 van Leeuwen C et al. (2019) An update on the impact of climate change in viticulture and potential adaptations. Agronomy 9(9): 514
has db xref: no direct PO equivalent

Authorized Region
type: Class
subclass of: Varietal Authorization
IAO_0000112: Authorized region for Grüner Veltliner specifies nationwide authorization across all Austrian wine-growing regions (Weinbauregionen) as listed in the Austrian Weingesetz — Weinland Österreich encompassing Niederösterreich (with sub-regions Wachau, Kremstal, Kamptal, Traisental, Wagram, Weinviertel, Carnuntum, Thermenregion), Burgenland (Neusiedlersee, Leithaberg, Mittelburgenland, Eisenberg, Rosalia), Steiermark (Südsteiermark, Weststeiermark, Vulkanland Steiermark), and Wien — with additional DAC-specific authorization in Weinviertel (requiring 100% Grüner Veltliner for the DAC designation), Kamptal, Kremstal, Traisental, and Wachau DAC regulations. Authorized region for Nebbiolo in Italy documents a geographically restricted authorization concentrated in Piedmont — authorized for DOCG production in Barolo (communes of Barolo, Castiglione Falletto, Serralunga d'Alba, and parts of La Morra, Monforte d'Alba, Novello, Grinzane Cavour, Verduno, Cherasco, Diano d'Alba, Roddi), Barbaresco (communes of Barbaresco, Neive, Treiso, and part of Alba), Roero, Gattinara, Ghemme, and authorized for DOC production in Langhe, Nebbiolo d'Alba, and various Alto Piemonte appellations — the tightly circumscribed authorized regions reflecting the cultivar's demanding site requirements and the regulatory intent to preserve the link between Nebbiolo quality and specific Piedmontese terroirs.
IAO_0000114: IAO_0000122
IAO_0000115: Authorized region is a varietal authorization entity that documents the specific administrative territory or viticultural zone within which a grape cultivar is legally authorized for commercial cultivation and wine production, defined by reference to the applicable jurisdictional boundaries (national territory, federal state/Land/département, wine-growing region, appellation zone, or individual commune), specifying the administrative level at which the authorization operates, the regulatory instrument establishing the authorization (national variety catalogue, appellation specification, ministerial decree), and the relationship between the authorized region and the broader geographic distribution of the cultivar, providing the spatial-jurisdictional dimension of varietal authorization that determines where a cultivar may legally be grown for commercial purposes.
IAO_0000116: Authorized region documentation reveals the spatial logic of viticultural regulation — the decisions about where specific cultivars may or may not be planted that encode assumptions about cultivar-site compatibility, regional identity, and quality expectations into legal structures. The geographic precision of authorized region designations varies enormously across regulatory systems — from national-level authorization (Austria and most EU member states authorize cultivars across their entire national territory for basic quality wine), through regional delimitation (French appellations define authorized cultivars at the commune or parcel level within appellation boundaries), to the extreme specificity of Italian DOCG regulations that authorize cultivars within precisely defined vineyard zones mapped to cadastral boundaries. The hierarchical structure of authorization regions creates a nested system where the same cultivar may be simultaneously authorized at multiple levels — Grüner Veltliner is authorized nationally in Austria (for Qualitätswein), regionally in Niederösterreich (for Landwein), and appellation-specifically in the Wachau (for DAC wines), with each level imposing progressively more restrictive production conditions. The historical evolution of authorized regions reflects changing viticultural knowledge and policy priorities — regions that were once restricted to traditional cultivars may expand their authorized varieties to accommodate climate adaptation (Bordeaux's recent inclusion of new varieties), while regions that once permitted diverse cultivar portfolios may narrow their authorizations to strengthen regional identity (the progressive tightening of DAC specifications in Austria). The cartographic representation of authorized regions ranges from simple administrative boundary references (the cultivar is authorized throughout the national territory) to detailed vineyard-level maps (the INAO's parcellaire délimité showing which specific plots withi…
IAO_0000118: Anbaugebiet @de
IAO_0000118: Zulassungszone @de
IAO_0000118: authorization zone
IAO_0000118: authorized growing area
IAO_0000118: authorized territory
IAO_0000118: cultivation zone
IAO_0000118: genehmigte Anbauregion @de
IAO_0000118: permitted region
IAO_0000118: zugelassene Region @de
IAO_0000118: zugelassenes Gebiet @de
IAO_0000119: Österreichisches Weingesetz (2009) §3 and Annex 2 (Weinbauregionen) INAO (2024) Délimitation parcellaire des appellations d'origine contrôlées European Parliament (2013) Regulation (EU) No 1308/2013, Article 93 (definitions of PDO and PGI) Consorzio di Tutela Barolo Barbaresco (2010) Disciplinare di produzione della denominazione di origine controllata e garantita Barolo
has db xref: no direct PO equivalent

Authorized Variety Status
type: Class
subclass of: Classification Status
IAO_0000112: Authorized variety status for Cabernet Sauvignon in Austria classifies the cultivar as Qualitätsrebsorte (authorized for quality wine production nationwide) but without the recommended prominence it holds in Bordeaux — Cabernet Sauvignon serves primarily as a blending component (typically 10-20%) in Burgenland red cuvées and appears as an accessory variety in no Austrian DAC regulation as a standalone varietal designation, reflecting the assessment that while Cabernet Sauvignon produces good wine in Austria's Pannonian climate, it is not considered a primary expression of Austrian viticultural identity. Authorized variety status for Merlot in the Chianti Classico DOCG permits its inclusion at up to 20% of the blend alongside the mandated minimum 80% Sangiovese — authorized as a complementary variety that may enhance the wine but may not define it, reflecting the post-1996 regulation reform that formalized the role of international varieties within Tuscany's indigenous-cultivar-centered appellation system.
IAO_0000114: IAO_0000122
IAO_0000115: Authorized variety status is a classification status entity that documents the standard regulatory classification of a grape cultivar as legally permitted for commercial wine production within a viticultural jurisdiction, without the additional promotional endorsement of recommended status, indicating that the cultivar has been evaluated and approved for cultivation but is not actively promoted or prioritized for the region — typically appearing as a complementary or accessory variety in appellation specifications rather than as a principal variety, and reflecting the assessment that the cultivar produces acceptable wines in the region but is not considered a primary quality or identity vehicle for the regional viticultural sector.
IAO_0000116: Authorized variety status represents the middle tier of the classification hierarchy — the cultivar is legally permitted and may produce commercially viable wines, but lacks the institutional promotion, research investment, and appellation-level prominence accorded to recommended varieties. The practical distinction between authorized and recommended status is most consequential in the appellation specification context — authorized varieties typically appear as "cépages complémentaires" or "cépages accessoires" in French appellation specifications, permitted for blending within defined proportion limits but not eligible as the principal or sole variety for varietal-labeled appellation wines. The authorized status category encompasses a diverse population of cultivars — well-known international varieties that are permitted but not considered regionally characteristic (Cabernet Sauvignon in Austria, Chardonnay in Piedmont), indigenous varieties of secondary commercial importance (minor local cultivars that contribute to regional diversity without driving regional identity), and newly authorized varieties undergoing market evaluation following recent classification decisions. The boundary between authorized and recommended status is inherently subjective and politically influenced — classification decisions reflect not only agronomic and quality data but also industry lobbying, regional identity politics, and the balance between tradition and innovation that different jurisdictions strike differently. The post-2008 EU simplification nominally eliminated the recommended/authorized distinction at the national level, but in practice the hierarchy persists through appellation-level specification language (principal versus complementary versus accessory variety designations) and through the allocation of institutional research and promotional resources that remain concentrated on the historically prominent cultivars.
IAO_0000118: Ergänzungssorte @de
IAO_0000118: Standardklassifizierung @de
IAO_0000118: Zulassungsstatus @de
IAO_0000118: accepted variety
IAO_0000118: authorized classification
IAO_0000118: erlaubte Rebsorte @de
IAO_0000118: permitted variety
IAO_0000118: secondary variety status
IAO_0000118: standard classification
IAO_0000118: zugelassene Sorte @de
IAO_0000119: European Parliament (2013) Regulation (EU) No 1308/2013, Articles 81-85 INAO (2024) Cépages autorisés et accessoires par appellation Consorzio Vino Chianti Classico (2014) Disciplinare di produzione DOCG Chianti Classico Österreichisches Weingesetz (2009) §3
has db xref: no direct PO equivalent

Autochthonous Cultivar Role
type: Class
subclass of: Traditional Cultivar Role
IAO_0000112: Grüner Veltliner in Austria bearing an autochthonous cultivar role has been present in the Danube region since at least the 18th century with parentage analysis revealing Traminer × St. Georgen as parents — indicating non-Austrian genetic origins — yet centuries of cultivation across Austrian terroirs from the Wachau to the Weinviertel have produced extensive clonal diversity with over 20 registered Austrian clones showing measurable adaptation to local conditions including calcareous loess soils and Pannonian climate, making the cultivar culturally and ampelographically inseparable from Austrian viticultural identity.
IAO_0000114: IAO_0000122
IAO_0000115: A traditional cultivar role that inheres in a grapevine cultivar that has been cultivated within a specific region for a sufficiently long period — conventionally several centuries — to have undergone significant local adaptation through clonal mutation, natural selection pressure, and viticultural co-evolution, regardless of whether the cultivar's ultimate geographic origin lies within or outside the region.
IAO_0000116: Autochthonous_Cultivar_Role is conceptually distinct from Indigenous_Cultivar_Role in that it emphasizes long-term regional adaptation and cultural embedding rather than original geographic origin. Many of Europe's most important cultivars are autochthonous without being indigenous: Merlot is autochthonous to Bordeaux (present since at least the 18th century, extensively locally adapted) but genetic parentage analysis reveals Cabernet Franc × Magdeleine Noire des Charentes parentage that does not confirm indigenous Bordelais origin. The distinction is viticulturally significant because autochthonous cultivars typically exhibit superior terroir expression through accumulated clonal adaptation regardless of ultimate provenance.
IAO_0000118: autochthone Sorten-Rolle @de
IAO_0000118: autochthonous variety role
IAO_0000118: locally adapted cultivar role
IAO_0000118: regional adaptierte Sorten-Rolle @de
IAO_0000118: regionally evolved cultivar role
IAO_0000118: standortangepasste Rebsorten-Rolle @de
IAO_0000119: Lacombe T et al. (2013) Large-scale parentage analysis in an extended set of grapevine cultivars, Theoretical and Applied Genetics 126: 401-414 Maul E et al. (2012) Identification and characterization of grapevine genetic resources, Vitis 51: 53-63 Cattonaro F et al. (2014) Genetic diversity in the grapevine germplasm, BMC Plant Biology 14: 99
has db xref: no direct PO equivalent

Autumn Color Description
type: Class
subclass of: Leaf Color Description
IAO_0000112: The autumn color description of Pinot Noir documents intense red to dark red-violet senescence coloration (OIV 093:5-6) — as chlorophyll degrades during the 3-4 week senescence period following harvest, the previously green leaves transition through yellow-green to a uniform deep crimson-red produced by intense de novo anthocyanin synthesis in the mesophyll and epidermis, creating the famously spectacular autumn canopy that characterizes Pinot Noir vineyards from Burgundy to Oregon to Central Otago. This strong red autumn color distinguishes Pinot Noir from its offspring Chardonnay (OIV 093:1, purely yellow senescence with no anthocyanin production) and the half-sibling Gamay Noir (OIV 093:4-5, red-orange autumn color typically less intensely pigmented than Pinot Noir), and is maintained even in the white-berry sport Pinot Blanc, confirming that the senescence-associated anthocyanin regulation is independent of the berry skin color pathway controlled by VvMYBA1.
IAO_0000114: IAO_0000122
IAO_0000115: A leaf color description component that specifically records the characteristic coloration of senescent grapevine leaves observed 2-4 weeks before natural leaf fall, scored according to OIV descriptor 093 on a scale from yellow (state 1) through yellow with red spots (state 2), orange (state 3), red-orange (state 4), red (state 5), to dark red-violet (state 6), reflecting the cultivar-specific balance between carotenoid unmasking and de novo anthocyanin biosynthesis during the senescence process that produces the spectacular autumn foliage displays of vineyard landscapes.
IAO_0000116: Autumn_Color_Description documents a phenological character that provides cultivar identification information at a time of year (post-harvest, pre-dormancy) when most other ampelographic characters have either been removed (clusters harvested), obscured (leaf damage from disease, drought, or hail accumulated over the season), or are no longer distinctive (mature leaves losing their diagnostic morphological crispness through late-season tissue degradation). The autumn color is determined by the cultivar-specific activation of anthocyanin biosynthesis during senescence — a process genetically distinct from the constitutive anthocyanin production controlling berry skin color and shoot tip pigmentation: the regulatory mechanisms involve senescence-associated transcription factors that activate the anthocyanin pathway in leaf tissue as part of the broader senescence program, with the intensity of activation varying from absent (cultivars producing purely yellow autumn foliage through carotenoid unmasking alone) to very strong (cultivars producing deep red-violet foliage through massive anthocyanin accumulation). The autumn color display has cultural significance beyond its ampelographic utility — the red and gold autumn vineyards of Burgundy, Champagne, the Mosel, and other iconic wine regions are important components of viticultural landscape aesthetics and cultural heritage tourism.
IAO_0000118: Herbstfärbungs-Beschreibung @de
IAO_0000118: Seneszenz-Blattfärbung @de
IAO_0000118: autumn leaf pigmentation
IAO_0000118: fall foliage coloration
IAO_0000118: herbstliche Laubfarbe @de
IAO_0000118: senescence color record
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Liang Z et al. (2019) Whole-genome resequencing of 472 Vitis accessions, Nature Communications 10: 1190
has db xref: PO:0025060

Autumn Frost Damage Quality
type: Class
subclass of: Frost Damage Severity Quality
IAO_0000112: Autumn frost damage quality assessment in Finger Lakes Riesling following an early October frost event (-5°C, 4 weeks before normal first frost date) documented impacts on unharvested fruit and vine preparation for winter. Fruit remaining on vines showed moderate autumn frost damage quality with 35% of clusters exhibiting visible ice damage including berry splitting and juice leakage, with affected fruit producing wines showing oxidized character and reduced varietal typicity attributed to cellular damage and enzyme release during freezing. Rapid harvest of remaining fruit within 48 hours of the frost event salvaged usable production but at reduced quality compared to the controlled harvest timing planned for optimal ripeness. Foliage assessment revealed severe autumn frost damage quality with 80% defoliation within one week of the frost event, eliminating the 3-4 weeks of additional photosynthesis normally occurring before natural leaf fall. Subsequent midwinter hardiness testing showed affected vines achieving maximum bud hardiness of only -22°C compared to -26°C in vines with normal autumn progression, attributing the 4°C hardiness deficit to the disrupted acclimation caused by premature defoliation and reduced carbohydrate reserves. The autumn frost damage quality assessment established carry-over effects including 15% reduction in fruitfulness and delayed budburst in the following spring, demonstrating the multi-season consequences of early autumn frost beyond immediate damage.
IAO_0000114: IAO_0000122
IAO_0000115: Autumn frost damage quality is a frost damage severity quality that inheres in a grapevine organism and represents the extent of injury to leaves, fruit, and incompletely hardened woody tissues from early autumn freezing events occurring before adequate cold acclimation has developed, with damage affecting the completion of fruit ripening, the accumulation of carbohydrate reserves for winter survival and spring growth, and the progression of cold hardening that determines midwinter freeze tolerance. This quality addresses the impacts of frost occurring during the transition from active growth to dormancy, recognizing that early autumn frost can disrupt the normal sequence of senescence, reserve accumulation, and acclimation that prepares vines for winter, with consequences extending beyond the immediate damage to affect winter survival and subsequent season performance. The ontological significance of autumn frost damage quality lies in its effects on both current and subsequent season production, with fruit damage directly affecting current harvest while foliage loss and acclimation disruption affect carbohydrate storage and hardiness development with consequences manifesting in reduced winter hardiness, delayed spring growth, and diminished productivity in the following season. The biological basis of autumn frost damage encompasses the intermediate cold sensitivity of tissues in transition between summer growth and winter dormancy, with leaves remaining frost-sensitive throughout their functional life, fruit showing variable sensitivity depending on ripeness and sugar concentration providing cryoprotection, and woody tissues showing progressively developing hardiness that may be insufficient to survive early autumn temperatures substantially below 0°C. The timing of autumn frost relative to harvest determines fruit damage significance, with pre-harvest frost potentially causing berry freezing that compromises quality through cellular damage, off-flavor developmen…
IAO_0000116: Autumn_Frost_Damage_Quality is_a Frost_Damage_Severity_Quality, representing frost injury during the growth-to-dormancy transition before full hardiness development. This class addresses the dual impacts on current harvest and subsequent season preparation. Fruit damage depends on sugar concentration providing cryoprotection (ripe fruit more tolerant). Premature defoliation affects carbohydrate reserves and hardiness development. The carry-over effects on winter hardiness and following-season productivity distinguish autumn frost from isolated damage events. Timing relative to harvest determines fruit versus foliage damage significance.
IAO_0000118: Frühfrostschaden @de
IAO_0000118: Herbstfrostschaden @de
IAO_0000118: Herbstgefrierschaden @de
IAO_0000118: Vordormanz-Frostverletzung @de
IAO_0000118: autumn freeze damage
IAO_0000118: early frost damage
IAO_0000118: fall frost injury
IAO_0000118: pre-dormancy frost injury
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545 Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930
has db xref: PO:0009001

AVA Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The AVA designation Napa Valley (established 1981, TTB regulation 27 CFR Part 9.23) delimits approximately 45,000 acres in Napa County, California, within which 16 nested sub-AVAs (including Rutherford, Oakville, Stags Leap District, and Howell Mountain) provide additional geographic specificity — the AVA label claim requires that at least 85% of grapes originate within the designated area but imposes no restrictions on grape varieties, yields, winemaking methods, or aging requirements, fundamentally distinguishing the AVA system from European PDO/PGI frameworks that integrate geographic delimitation with production rule specification.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the United States wine regulatory framework that identifies a wine as containing at least 85% of grapes grown within an American Viticultural Area (AVA) — a federally delimited grape-growing region distinguished by specific geographic features including climate, soil, elevation, and physical features — administered by the Alcohol and Tobacco Tax and Trade Bureau (TTB) without specifying production methods, grape varieties, or quality standards.
IAO_0000116: AVA_Designation captures the distinctive American approach to geographic indication that intentionally separates geographic delimitation from production regulation. The TTB establishes AVA boundaries based exclusively on distinguishing geographic features (climate, soil, elevation, topography) through a petition-based process requiring scientific and historical evidence of the area's viticultural distinctiveness: unlike European appellations, AVAs carry no production specifications — any grape variety may be planted, any yield achieved, any winemaking method employed, and no quality examination is required. This philosophical difference reflects the American regulatory tradition's emphasis on geographic truthfulness (the wine comes from where the label says it does) rather than typicity enforcement (the wine tastes like a wine from that place should taste). The United States currently has approximately 270 established AVAs, with California containing the majority.
IAO_0000118: AVA
IAO_0000118: AVA-Bezeichnung @de
IAO_0000118: American Viticultural Area designation
IAO_0000118: US viticultural area classification
IAO_0000118: US-Anbaugebiets-Kennung @de
IAO_0000118: amerikanische Weinbaugebiet-Klassifikation @de
IAO_0000119: TTB (2023) American Viticultural Areas, 27 CFR Part 9 Federal Alcohol Administration Act, 27 USC §205 Mendelson R (2011) Wine in America: Law and Policy, Wolters Kluwer pp: 145-210
has db xref: no direct PO equivalent

Average Yield
type: Class
subclass of: Yield Performance Data
IAO_0000112: Average yield for Sauvignon Blanc clone 242 (ENTAV) is documented at 10.5 t/ha (SD ±2.1, CV 20%) across 12 vintages at Domaine de l'Espiguette, compared with 12.8 t/ha (SD ±2.5, CV 20%) for clone 297 and 8.2 t/ha (SD ±1.6, CV 19%) for clone 108, establishing the yield ranking used in regional planting recommendations. Average yield for Blaufränkisch clone Bl-2 is recorded at 7.5 t/ha (range 5.8-9.2 t/ha) across 10 vintages at the Klosterneuburg Agneshof trial site on Kober 5BB rootstock at 2.4 m × 1.0 m spacing, representing a 12% reduction relative to unselected population material but with 1.5° KMW higher average must weight.
IAO_0000114: IAO_0000122
IAO_0000115: Average yield is a yield performance data entity that records the arithmetic mean fruit production of a clonal line calculated across multiple vintages and, where applicable, multiple trial sites, expressed in tonnes per hectare (t/ha), kilograms per vine (kg/vine), or kilograms per meter of cordon (kg/m), accompanied by measures of dispersion (standard deviation, coefficient of variation, range), providing the central tendency estimate of clone productivity under the documented evaluation conditions.
IAO_0000116: Average yield reporting requires explicit documentation of the conditions under which the average was calculated, as the metric is meaningless without reference to vine age range, training system, spacing, rootstock, irrigation status, and crop load management interventions applied during the evaluation period. The minimum vintage count for a statistically reliable yield average is generally considered 8-10 years, capturing sufficient climatic variation to represent the range of growing conditions a clone will encounter in commercial production. Juvenile non-bearing years (typically years 1-3 after planting) and exceptional climatic events (severe frost, hail) are conventionally excluded from average yield calculations, though their treatment should be documented. The coefficient of variation (CV) accompanying the average yield provides critical information about production reliability — CV values below 15% indicate stable production, 15-25% is typical, and values exceeding 30% suggest problematic yield instability that may reflect clone-specific sensitivity to environmental fluctuation. Cross-site yield averages should be presented alongside site-specific values, as averaging across environments can obscure meaningful clone-by-site interactions.
IAO_0000118: Durchschnittsernte @de
IAO_0000118: Durchschnittsertrag @de
IAO_0000118: Ertragserwartung @de
IAO_0000118: average harvest weight
IAO_0000118: average production
IAO_0000118: langjähriger Mittelertrag @de
IAO_0000118: long-term yield average
IAO_0000118: mean crop level
IAO_0000118: mean yield
IAO_0000118: mittlerer Ertrag @de
IAO_0000119: Anderson MM et al. (2008) Viticultural evaluation of French and California Pinot Noir clones. American Journal of Enology and Viticulture 59(2): 188-193 Wolpert JA et al. (1994) Field performance of six Chardonnay clones. American Journal of Enology and Viticulture 45(4): 393-400 Boidron R et al. (1995) Catalogue des variétés et clones de vigne cultivés en France, ENTAV-INRA, pp.: 30-45
has db xref: no direct PO equivalent

Axillary Primary Vegetative Bud
type: Class
subclass of: Primary Vegetative Bud
IAO_0000112: An axillary primary vegetative bud at node 3 on a cane of Vitis vinifera cv. Merlot in a bilateral cordon training system, positioned at the leaf scar from the previous season's third leaf, dissected revealing vegetative primordia with 9 leaf initials and 2 tendril primordia but no inflorescence structures, reflecting typical basal node fruitfulness patterns where position 1-3 buds receive less than 15% full sunlight during the June-July differentiation period due to shading from expanding apical canopy, compared to nodes 6-9 that receive 65-85% full sun and consistently develop reproductive primordia.
IAO_0000114: IAO_0000122
IAO_0000115: A primary vegetative bud located in the axil (leaf-stem junction) at lateral positions along the main cane axis, representing the standard node position for primary bud formation in grapevine architecture, characterized by axillary placement opposite leaf attachment points (or leaf scars on dormant wood), typical primary bud developmental patterns, and variable fruitfulness depending on specific node number, light exposure during differentiation, and cultivar-specific fruitfulness patterns. Axillary primary vegetative buds at basal positions (nodes 1-3) typically develop under heavy shade from expanding canopy during critical inflorescence initiation period, resulting in predominantly vegetative differentiation even when vine balance and nutrition are optimal, representing the normal architectural expression of reduced basal fruitfulness that influences pruning strategies across all training systems.
IAO_0000116: The term "axillary" in this context refers to standard architectural positioning rather than implying any special developmental pathway, as essentially all primary buds in grapevines form in axillary positions. The distinction between axillary primary vegetative versus reproductive buds lies in the primordial content (vegetative-only versus including reproductive structures) rather than positional differences. Axillary positioning ensures vascular connection through the leaf trace and positions buds for optimal breakage angles in spring, with the axillary position being highly conserved across Vitis species and cultivars as the fundamental pattern for bud placement along shoots.
IAO_0000118: Blattachselknospe @de
IAO_0000118: axilläre vegetative Primärknospe @de
IAO_0000118: lateral primary vegetative bud
IAO_0000118: node-position primary vegetative bud
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Morrison (1991) "Bud development in Vitis= Anatomical study of formation and growth of the primary grapevine bud during one annual cycle" Australian Journal of Grape and Wine Research 72=296-301 Carmona et al. (2008) "Grapevine bud dormancy= environmental and molecular aspects" Revista Brasileira de Fruticultura 30=257-408.
has db xref: PO:0000293

Backcross Hybrid Role
type: Class
subclass of: Hybrid Role
IAO_0000112: A BC4 Riesling derivative carrying Rpv3 downy mildew resistance bears a Backcross_Hybrid_Role, with four generations of backcrossing to Riesling having recovered >96% Riesling genetics while retaining the Rpv3 R-gene from the original interspecific donor—approaching "disease-resistant Riesling" status. A BC2 Chardonnay line carrying Run1 powdery mildew resistance serves in a Backcross_Hybrid_Role as an intermediate breeding step, with additional backcross generations planned to further improve Chardonnay character before variety registration. The advanced French breeding line VRH3082-1-42 bears a Backcross_Hybrid_Role as a Muscadinia-derived powdery mildew resistant genotype backcrossed into V. vinifera background, the BC generations progressively recovering vinifera wine quality while maintaining Run1 resistance.
IAO_0000114: IAO_0000122
IAO_0000115: A hybrid role that inheres in a grapevine genotype produced through backcrossing—crossing a hybrid individual back to one of its parents or to a genotype genetically similar to one parent—as part of a breeding strategy to recover the genetic background of the recurrent parent while retaining specific traits from the donor parent. Backcross hybrids carry progressively larger proportions of recurrent parent genome with each backcross generation: BC1 individuals average 75% recurrent parent DNA, BC2 average 87.5%, BC3 average 93.75%, and BC4 average 96.875%, with marker-assisted selection potentially accelerating background recovery beyond these theoretical expectations. In grapevine resistance breeding, backcrossing is the primary strategy for introgressing disease resistance genes into elite V. vinifera varieties—crossing a resistance donor with the target variety (F1), then repeatedly crossing resistant progeny back to the recurrent parent while selecting for resistance at each generation. The backcross strategy acknowledges that variety identity is commercially valuable rather than creating entirely new varieties, backcross breeding aims to create "improved versions" of established varieties (e.g., "disease-resistant Riesling") maintaining most of the recurrent parent's characteristics while adding the introgressed trait.
IAO_0000116: Backcross_Hybrid_Role captures the progressive genome recovery strategy that enables trait introgression into established variety backgrounds. The BC designation indicates position in the backcross series (BC1, BC2, BC3...), with higher numbers representing greater recurrent parent recovery. Marker-assisted backcrossing (MABC) has transformed this approach by enabling background selection (selecting for recurrent parent alleles at non-target loci) alongside foreground selection (confirming target trait presence), accelerating background recovery beyond theoretical expectations from phenotypic selection alone. The backcross strategy is particularly suited to grapevine where variety identity has strong market value—producing "resistant Riesling" maintains the established variety name and market position while adding the introgressed trait. Backcross products approaching commercial release may be designated with the recurrent parent name plus resistance trait identifier (e.g., "Riesling R" for resistant Riesling derivative) or with new variety names depending on regulatory and marketing decisions.
IAO_0000118: BC hybrid
IAO_0000118: BC-Hybride @de
IAO_0000118: Introgressionprodukt @de
IAO_0000118: Rückkreuzungsgeneration @de
IAO_0000118: Rückkreuzungshybride @de
IAO_0000118: backcross generation
IAO_0000118: backcross hybrid
IAO_0000118: introgression product
IAO_0000119: Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330 Zyprian E et al. (2016) Quantitative trait loci affecting pathogen resistance, Molecular Genetics and Genomics 291: 1573-1594
has db xref: no direct PO equivalent

Backup Reserve Renewal Cane
type: Class
subclass of: Reserve Renewal Cane
disjoint with: Emergency Reserve Renewal Cane
IAO_0000112: A backup reserve renewal cane on Vitis vinifera cv. Pinot Noir in Burgundian Guyot system, retained at 9 nodes positioned 22cm from cordon origin (primary at 8cm, secondary at 15cm), measuring 8mm diameter showing complete lignification, moderate node spacing indicating balanced growth, representing routine precautionary retention in vineyard with 20-year history showing approximately 18% annual utilization of backup reserves due to variable winter damage and spring growth patterns in cool continental climate, with pruner's expectation being probable removal if primary and secondary perform well but ready utilization if preferred options show problems, maintaining architectural integrity and avoiding compromised fruiting wood selections under pressure.
IAO_0000114: IAO_0000122
IAO_0000115: A reserve renewal cane retained as standard precautionary measure in well-managed vineyards, characterized by moderate expectation of actual utilization (perhaps 15-25% selection probability), acceptable positioning and quality making it viable though not preferred fruiting wood option, and routine retention as insurance against common renewal problems including winter damage variability, spring growth inconsistencies, or minor training adjustments requiring alternative wood sources. Backup reserve renewal canes represent pragmatic risk management in renewal planning, acknowledging that some percentage of preferred renewals will prove unsuitable each season due to routine rather than catastrophic problems, with backup reserves providing ready alternatives avoiding crisis selections or architectural compromises when primary and secondary options disappoint during assessment at following dormant season.
IAO_0000116: Backup reserve renewal canes represent the boundary between standard renewal planning (primaries and secondaries) and contingency planning (emergency reserves), with backup reserves straddling the divide through moderate utilization probability reflecting routine rather than exceptional problems. Historical tracking in well-documented vineyards shows backup reserve utilization varying from 10-30% annually depending on climate stability, vine health, and winter severity, with this moderate frequency justifying routine retention despite bud capacity cost. The backup reserve strategy suits quality-focused vineyards where compromised fruiting wood (forced selections from latent buds or poorly positioned wood due to inadequate renewal planning) threatens fruit quality and wine character, making the insurance value of backup reserves exceed their opportunity cost.
IAO_0000118: Standard-Reserverute @de
IAO_0000118: precautionary renewal wood
IAO_0000118: routine backup cane
IAO_0000118: standard reserve renewal
IAO_0000118: vorsorgliche Vorratsrute @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Backup Secondary Reproductive Shoot
type: Class
subclass of: Secondary Reproductive Shoot
disjoint with: Reduced Secondary Reproductive Shoot
IAO_0000112: A backup secondary reproductive shoot on Vitis vinifera cv. Merlot from node 7, activated following early hail damage eliminating primary shoots, developed to 108cm length by late July, 14 leaves totaling approximately 1890 cm² leaf area, bearing 2 moderate clusters with 42 and 38 berries, estimated total shoot crop 285g representing approximately 58% of typical primary production from this position (primaries normally producing 480-520g), representing robust secondary compensation attributed to combination of Merlot's relatively good secondary fruitfulness, favorable warm growing season following damage supporting vigorous secondary development, and appropriate remaining whole-vine crop load enabling adequate resource allocation to developing secondary shoots and clusters, managed through standard canopy operations with recognition of delayed phenology (projected harvest 8-10 days later than normal) but acceptable fruit quality prospects based on adequate compensation and favorable seasonal progression.
IAO_0000114: IAO_0000122
IAO_0000115: A secondary reproductive shoot exhibiting relatively good reproductive performance despite secondary bud origin, characterized by prompt secondary activation, reasonable vigor achieving 90-120cm length, adequate cluster development with 1-2 inflorescences showing acceptable berry numbers (35-60 berries per cluster), and crop contribution approaching 50-70% of typical primary shoot production from equivalent positions, representing upper performance range for secondary reproductive capacity under favorable compensation conditions. Backup secondary reproductive shoots demonstrate maximal reproductive compensation from backup positions, providing substantial crop recovery following primary loss, contributing meaningfully to vineyard economic viability in damage scenarios, and occasionally producing fruit quality approaching primary standards when favorable growing conditions and appropriate crop management support adequate maturation despite phenological delays and reduced initial vigor.
IAO_0000116: Backup secondary reproductive shoots represent best-case compensation outcomes, achieving 50-70% of primary productivity and maintaining acceptable fruit quality potential through favorable combinations of variety characteristics (some cultivars showing better secondary fruitfulness than others), growing conditions (warm seasons supporting rapid secondary development), crop load balance (partial primary survival or aggressive thinning preventing excessive demand on recovering vines), and management skill (appropriate decisions supporting secondary development). The factors enabling strong backup secondary performance include inherent variety traits (Chardonnay, Merlot, Riesling generally showing better secondary fruitfulness than Cabernet Sauvignon, Syrah, or Nebbiolo), favorable post-damage weather (warm temperatures, adequate moisture supporting rapid growth and development), appropriate vine resource status (adequate reserves, balanced previous-season crop), and skilled management recognizing secondary limitations while maximizing their potential through appropriate interventions. Backup secondaries partially mitigate damage economic impacts, though cannot fully compensate for primary losses even under optimal circumstances.
IAO_0000118: high-performance backup shoot
IAO_0000118: kompensierender sekundärer Fruchttrieb @de
IAO_0000118: leistungsfähiger Ersatztrieb @de
IAO_0000118: productive secondary shoot
IAO_0000119: Based on Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168 Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115.
has db xref: PO:0009006

Backup Secondary Vegetative Bud
type: Class
subclass of: Secondary Vegetative Bud
disjoint with: Replacement Secondary Vegetative Bud
IAO_0000112: A backup secondary vegetative bud at node 8 on Vitis vinifera cv. Syrah, remaining dormant during normal spring budbreak when the primary bud successfully emerged and developed, then activating 16 days post-budbreak following late spring frost at -2.8°C that killed 78% of primary shoots at 3-5 leaf stage, this backup secondary producing vigorous compensatory vegetative growth reaching 145cm shoot length with 19 leaves by August, contributing estimated 1180 cm² photosynthetic leaf area that partially offset the 2.3 kg yield loss from destroyed primary fruiting shoot, while establishing well-differentiated buds for partial crop recovery in the following season.
IAO_0000114: IAO_0000122
IAO_0000115: A secondary vegetative bud functioning in its primary evolutionary role as reserve meristem, remaining quiescent under normal growing conditions when the primary bud develops successfully but capable of rapid activation to produce replacement vegetative growth when primary buds are killed or severely damaged by environmental stress, pests, or pathogens. Backup secondary vegetative buds represent the insurance function of compound bud architecture, with their presence ensuring that every node position retains capacity for shoot production even following catastrophic primary bud loss, thereby maintaining minimum canopy development necessary for vine survival and photosynthetic function, though sacrificing reproductive output in the damage year while establishing foundation for recovery in subsequent seasons.
IAO_0000116: Backup secondary vegetative buds fulfill the fundamental survival function of compound bud architecture, ensuring that grapevines can recover from severe damage events that would be catastrophic for species lacking developmental redundancy. Their activation represents a shift in vine resource allocation from reproduction to survival and recovery, with current season yield sacrificed to maintain photosynthetic capacity, build carbohydrate reserves, and differentiate buds for future production. The vigor of backup secondary shoots often exceeds normal primary shoots due to reduced competition (many nodes lacking shoots following widespread primary damage) and high root-to-shoot ratios in under-cropped vines. Management of backup secondary growth focuses on shoot positioning, disease control in dense regrowth, and decisions regarding retention versus removal of shoots based on vine spacing, training system capacity, and recovery strategy.
IAO_0000118: Notfall-Nebenknospe @de
IAO_0000118: Reserve-Sekundärknospe @de
IAO_0000118: emergency vegetative bud
IAO_0000118: insurance secondary bud
IAO_0000118: reserve secondary vegetative bud
IAO_0000119: Based on Trought & Bramley (2011) "Vineyard variability in Marlborough, New Zealand= characterising spatial and temporal changes in fruit composition and juice quality in the vineyard" Australian Journal of Grape and Wine Research 17=79-89 Ferguson et al. (2011) "Dynamic changes in bud cold hardiness during dormancy and the influence of apple and pear budbreak" Journal of the American Society for Horticultural Science 136=313-323 Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168.
has db xref: PO:0000293

Bacterial Infection Indicator Quality
type: Class
subclass of: Pathogen Infection Indicator Quality
IAO_0000112: Bacterial infection indicator quality assessment in a California vineyard exhibiting vine decline symptoms required differential diagnosis between Pierce's disease and other causes of leaf scorch and dieback. Initial bacterial infection indicator quality observations noted the characteristic marginal leaf necrosis with adjacent green tissue creating "green islands" surrounded by scorched margins, the "matchstick" petioles remaining attached after leaf blade abscission, and the progressive vine decline affecting some vines while adjacent vines remained healthy, all consistent with Pierce's disease rather than abiotic scorch from drought or salt stress. Laboratory confirmation through ELISA and PCR testing for Xylella fastidiosa validated the field diagnosis based on bacterial infection indicator quality, with positive detection in symptomatic vines and negative results from adjacent asymptomatic vines. Separate bacterial infection indicator quality assessment identified crown gall tumors at the trunk base of young replants in the same vineyard, with the characteristic fleshy to corky gall tissue at wound sites indicating Agrobacterium vitis infection, distinct from the vascular symptoms of Pierce's disease. The bacterial infection indicator quality assessment established that both major bacterial pathogens were present in the vineyard, requiring integrated management combining roguing of Pierce's disease-affected vines with vector management and careful wound protection during planting and training to limit crown gall establishment in replacement vines.
IAO_0000114: IAO_0000122
IAO_0000115: Bacterial infection indicator quality is a pathogen infection indicator quality that inheres in a grapevine organism and represents the ensemble of symptoms and diagnostic signs specifically associated with bacterial pathogen colonization, including the characteristic galls, cankers, leaf scorching patterns, and systemic decline symptoms produced by the bacterial species that cause significant disease in grapevine, with bacterial diseases differing from fungal diseases in their generally systemic nature, the absence of visible sporulating structures, and the limited chemical control options necessitating integrated management approaches emphasizing prevention and cultural practices. This quality captures the plant responses and diagnostic features that enable recognition of bacterial diseases, recognizing that while fewer bacterial species cause economically important grapevine diseases compared to fungi, the bacterial diseases that do occur are often severe, difficult to control, and may require vine removal or replanting as the only effective management option. The ontological significance of bacterial infection indicator quality lies in its role enabling diagnosis of diseases with limited treatment options, where early detection may enable removal of affected vines before pathogen spread rather than therapeutic intervention, and where accurate diagnosis distinguishes bacterial from fungal or abiotic causes of similar-appearing symptoms to avoid inappropriate and ineffective management responses. The biological basis of bacterial infection indicators encompasses the colonization of host tissues by bacterial cells multiplying in intercellular spaces or vascular elements, the production of phytotoxins, cell-wall-degrading enzymes, or growth regulators that cause visible symptoms, and in the case of Agrobacterium the genetic transformation of host cells producing the tumorous overgrowths characteristic of crown gall. The two most economically significant bacterial di…
IAO_0000116: Bacterial_Infection_Indicator_Quality is_a Pathogen_Infection_Indicator_Quality, serving as parent class for Crown_Gall_Symptom_Quality_(Agrobacterium_vitis) and Pierces_Disease_Symptom_Quality_(Xylella_fastidiosa) which address the two most important bacterial diseases of grapevine. Bacterial diseases differ from fungal diseases in systemic nature and absence of sporulating structures. Limited chemical control options make prevention and cultural management primary strategies. Crown gall (localized tumors) and Pierce's disease (systemic vascular) represent contrasting bacterial disease types.
IAO_0000118: Bakterieninfektions-Indikatoren @de
IAO_0000118: Bakteriose-Zeichen @de
IAO_0000118: bacterial disease symptoms
IAO_0000118: bacterial pathogen signs
IAO_0000118: bacteriosis symptoms
IAO_0000118: bakterielle Krankheitssymptome @de
IAO_0000118: prokaryotic infection indicators
IAO_0000118: prokaryotische Infektionsmarker @de
IAO_0000119: Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press Burr TJ, Otten L (1999) Crown gall of grape: biology and disease management. Annual Review of Phytopathology 37:53-80 Hopkins DL, Purcell AH (2002) Xylella fastidiosa: cause of Pierce's disease of grapevine and other emergent diseases. Plant Disease 86:1056-1066
has db xref: no direct PO equivalent

Bacterial Resistance Disposition
type: Class
subclass of: Pathogen Resistance Disposition
IAO_0000112: Comparative evaluation of Bacterial_Resistance_Disposition at UC Davis assessed responses to both Agrobacterium vitis and Xylella fastidiosa across 30 Vitis accessions to characterize the independence of resistance mechanisms against these distinct bacterial pathogens. For crown gall, wound inoculation with tumorigenic A. vitis strain K306 resulted in gall formation on 100% of V. vinifera cultivars tested, with gall volumes of 8-25 cm³ at 12 weeks. Wild species V. amurensis and V. riparia showed similarly high susceptibility, indicating no differential Bacterial_Resistance_Disposition against Agrobacterium across tested germplasm. In contrast, Pierce's disease challenge through mechanical inoculation of X. fastidiosa strain Temecula1 revealed dramatic variation in Bacterial_Resistance_Disposition. V. vinifera 'Chardonnay' developed severe symptoms with bacterial titers of 10⁸ CFU/g petiole and 100% mortality by 16 weeks. V. arizonica b43-17 showed strong resistance with titers below detection limits and no symptoms. Critically, crown gall susceptible V. arizonica exhibited Pierce's disease resistance, while Pierce's disease susceptible V. vinifera showed equivalent crown gall susceptibility, demonstrating that Bacterial_Resistance_Disposition is pathogen-specific rather than reflecting general antibacterial capacity.
IAO_0000114: IAO_0000122
IAO_0000115: A Bacterial_Resistance_Disposition is a Pathogen_Resistance_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes that limit infection, colonization, multiplication, or pathogenesis by bacterial pathogens affecting grapevine. This disposition represents the capacity to resist the relatively limited but economically significant bacterial diseases of grapevine, which differ fundamentally from fungal and viral pathogens in their biology, infection mechanisms, and host-pathogen interactions. Major bacterial pathogens of grapevine include Agrobacterium vitis (syn. Allorhizobium vitis) causing crown gall, Xylella fastidiosa causing Pierce's disease and related leaf scorch syndromes, and Xanthomonas ampelina causing bacterial blight. Bacterial resistance mechanisms in plants encompass recognition of pathogen-associated molecular patterns (PAMPs) such as flagellin and lipopolysaccharides triggering PAMP-triggered immunity (PTI), effector-triggered immunity (ETI) mediated by resistance proteins recognizing bacterial type III secretion effectors, physical barriers preventing bacterial entry or spread, antimicrobial compound production, and restriction of bacterial multiplication in host tissues. For grapevine specifically, bacterial resistance dispositions vary dramatically by pathogen system, with no effective resistance available against crown gall in V. vinifera, while strong resistance to Pierce's disease exists in wild North American Vitis species that co-evolved with X. fastidiosa. The distinct epidemiology and tissue tropism of bacterial pathogens (wound-mediated infection for Agrobacterium, xylem-limited colonization for Xylella, foliar infection for Xanthomonas) require different resistance mechanisms, making bacterial resistance a heterogeneous category encompassing diverse host defense strategies.
IAO_0000116: Bacterial_Resistance_Disposition is_a Pathogen_Resistance_Disposition. This class encompasses resistance to all bacterial pathogens of grapevine, parallel to Fungal_Resistance_Disposition and Viral_Resistance_Disposition. Child classes include Crown_Gall_Resistance_Disposition (Agrobacterium) and Pierces_Disease_Resistance_Disposition (Xylella fastidiosa). Resistance mechanisms differ fundamentally between these pathogens due to their distinct infection biology: wound-mediated transformation for Agrobacterium versus insect-vectored xylem colonization for Xylella. No resistance to bacterial blight (Xanthomonas ampelina) is currently modeled in VVO due to limited breeding relevance.
IAO_0000118: Bakterielle-Krankheitsresistenz @de
IAO_0000118: Bakterienresistenz-Disposition @de
IAO_0000118: Prokaryoten-Pathogen-Resistenz @de
IAO_0000118: bacterial disease resistance
IAO_0000118: bacterial infection immunity
IAO_0000118: prokaryotic pathogen resistance
IAO_0000119: Burr TJ, Otten L (1999) Crown gall of grape: biology and disease management, Annual Review of Phytopathology 37:53-80 Hopkins DL, Purcell AH (2002) Xylella fastidiosa: cause of Pierce's disease of grapevine and other emergent diseases, Plant Disease 86:1056-1066 Jones JDG, Dangl JL (2006) The plant immune system, Nature 444:323-329
has db xref: no direct PO equivalent

Baggiolini A Winter Bud
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observer recording Baggiolini A for Merlot in Ticino on February 15 documents the vine in full winter dormancy with buds tightly appressed to the cane, brown and pointed, showing no external morphological change — the vine has accumulated approximately 800-1200 chilling hours below 7.2°C since leaf fall, endodormancy has been satisfied, but ecodormancy persists as ambient temperatures remain below the 10°C base threshold for growth resumption, with Baggiolini A representing the baseline reference state against which all subsequent developmental progression is measured.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage A that describes the grapevine in full winter dormancy with buds tightly closed, brown, and covered by protective bud scales, showing no visible signs of swelling or growth activity, corresponding approximately to BBCH 00.
IAO_0000116: Baggiolini_A_Winter_Bud defines the starting point of the annual phenological cycle in the Baggiolini system. The stage corresponds to BBCH 00 (dormancy, winter buds pointed and closed) and encompasses the period from the completion of leaf fall through the end of winter rest, during which the vine exhibits no externally visible developmental change despite ongoing internal physiological processes including chill accumulation for endodormancy release and starch-sugar interconversion in wood tissues: the transition from Baggiolini A to B is triggered when rising spring temperatures exceed the base growth threshold for a sufficient duration to initiate visible bud swelling, typically requiring accumulation of 50-100 growing degree days (base 10°C) after endodormancy satisfaction.
IAO_0000118: Baggiolini stage A
IAO_0000118: Baggiolini-Stadium A @de
IAO_0000118: Ruhestadium @de
IAO_0000118: Winterknospenstadium @de
IAO_0000118: dormant bud stage
IAO_0000118: winter dormancy stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 73-80
has db xref: PO:0000025

Baggiolini B Bud Swelling
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini B for Pinot Noir in Champagne on March 25 documents that winter buds have visibly swollen from their dormant pointed form to a rounded profile approximately 1.5x their winter diameter, with bud scales separating slightly at the margins but no wool or green tissue yet visible — the transition from A to B typically occurs 7-14 days before bud burst under cool spring conditions, and the observation of Baggiolini B triggers early-season vineyard preparations including pruning wound assessment, trellis repair completion, and first pre-emergence herbicide applications in conventionally managed vineyards.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage B that describes the visible swelling and rounding of grapevine buds as they absorb water and internal tissues expand against the enclosing bud scales, marking the first externally detectable sign of growth resumption after winter dormancy, corresponding approximately to BBCH 01-03.
IAO_0000116: Baggiolini_B_Bud_Swelling marks the phenological transition from dormancy to active growth and corresponds to the BBCH 01-03 range (beginning of bud swelling through end of bud swelling). The visible swelling results from water uptake and starch hydrolysis within the bud, driven by rising xylem sap pressure as root activity resumes in response to soil temperatures exceeding 8-10°C: the precise timing of stage B is determined by the interaction between chilling requirement satisfaction (endodormancy release) and heat unit accumulation (ecodormancy release), making it cultivar-specific and strongly influenced by winter and early spring temperature patterns. Stage B is the earliest phenological event used in spring frost risk assessment because it signals that sensitive developmental processes have been initiated.
IAO_0000118: Baggiolini stage B
IAO_0000118: Baggiolini-Stadium B @de
IAO_0000118: Knospenschwellen @de
IAO_0000118: Knospenschwellstadium @de
IAO_0000118: bud expansion stage
IAO_0000118: bud swelling stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 80-85
has db xref: PO:0025532

Baggiolini C Green Point
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini C for Gamay in Beaujolais on April 5 documents the first emergence of a green shoot tip (1-3 mm) through the brown wool surrounding the swollen bud — this pointe verte marks the critical frost vulnerability threshold because the exposed green tissue is killed at -2 to -3°C whereas the enclosed dormant bud (Baggiolini A-B) tolerates -15 to -20°C, triggering activation of frost protection systems (bougies, aspersion, wind machines) in frost-prone sites when sub-zero temperatures are forecast during the Baggiolini C period.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage C (pointe verte) that describes the moment when green shoot tissue first becomes visible at the tip of the swelling bud, emerging through the separating bud scales and protective wool layer, marking the irreversible commitment to active shoot growth and the onset of acute spring frost vulnerability, corresponding approximately to BBCH 07.
IAO_0000116: Baggiolini_C_Green_Point (French pointe verte, German Grünpunkt) is one of the most practically important phenological stages because it defines the threshold of spring frost vulnerability. The appearance of green tissue through the bud scales represents a dramatic reduction in cold hardiness from approximately -15 to -20°C at Baggiolini B to -2 to -3°C at Baggiolini C: this 15-18°C reduction in frost tolerance within a span of days makes the Baggiolini B-to-C transition the most consequential single phenological event for frost risk management. The stage corresponds approximately to BBCH 07 (beginning of bud burst) and is the most frequently reported spring phenological milestone in European viticultural practice. Early-bursting cultivars (Chardonnay, Pinot Noir) reach Baggiolini C 10-21 days before late-bursting cultivars (Cabernet Sauvignon, Mourvèdre) at the same site.
IAO_0000118: Baggiolini stage C
IAO_0000118: Baggiolini-Stadium C @de
IAO_0000118: Grüne-Spitze-Stadium @de
IAO_0000118: Grünpunktstadium @de
IAO_0000118: green point stage
IAO_0000118: green tip stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 85-95 Lebon E et al. (2008) Modelling the seasonal dynamics of the soil water balance of vineyards, Functional Plant Biology 35: 1065-1081
has db xref: PO:0025532

Baggiolini Code
type: Class
subclass of: Phenological Code
IAO_0000112: A Swiss viticulturist recording Baggiolini stage E for Chasselas in the Lavaux on April 20 communicates that leaves are fully unfolded and clearly visible — the Baggiolini system progresses alphabetically from A (winter bud) through P (berry ripening), with each letter corresponding to a specific visual appearance documented in Baggiolini's original 1952 photographic reference plates, and the system remains the preferred phenological coding method in French-speaking and Italian-speaking viticultural regions where it was adopted as the standard decades before the BBCH system's introduction in 1995.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological code assigned according to the Baggiolini alphabetic staging system for grapevine development, consisting of a single capital letter (A through P) that designates one of sixteen visually defined developmental stages from winter dormancy through berry ripening, representing the historically predominant European phenological classification for Vitis that preceded and coexists with the BBCH numerical system.
IAO_0000116: Baggiolini_Code represents the classical European grapevine phenological staging system published by M. Baggiolini in 1952 and widely adopted across francophone, italophone, and hispanophone viticulture. The system uses 16 alphabetic stages (A-P) corresponding to visually distinctive developmental milestones illustrated with photographic reference images: its strengths include simplicity, visual intuitiveness, and a 70+ year legacy of continuous phenological records in European research stations. The BBCH system (Lorenz et al. 1995) was developed partly to provide a numerical alternative compatible with the general BBCH crop staging framework, and cross-reference tables mapping Baggiolini letters to BBCH codes are available — however, the correspondence is not always one-to-one because the two systems define stage boundaries at slightly different morphological landmarks.
IAO_0000118: Baggiolini phenological letter
IAO_0000118: Baggiolini stage
IAO_0000118: Baggiolini-Code @de
IAO_0000118: Baggiolini-Stadium @de
IAO_0000118: alphabetic growth stage code
IAO_0000118: alphabetischer Phänologie-Code @de
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103
has db xref: no direct PO equivalent

Baggiolini D Leaf Emergence
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini D for Sauvignon Blanc in Sancerre on April 15 documents the emergence of 1-2 small leaves from the burst bud with blades partially unfurled and showing characteristic bronze-green coloration, the shoot tip visible as a compact rosette of young leaves 1-2 cm in length — at this stage the developing shoot is elongating at 0.5-2 cm per day, frost sensitivity remains high at -1.5 to -2.5°C lethal temperature, and the first post-budburst fungicide applications targeting Excoriose (Phomopsis viticola) are scheduled based on the attainment of Baggiolini D when emerging leaves provide sufficient target surface for contact protectants.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage D that describes the emergence of the first recognizable leaf blades from the expanding bud, with leaves still folded or partially rolled and typically showing reddish or bronzed coloration in many cultivars, marking the transition from bud burst to active leaf development, corresponding approximately to BBCH 09-11.
IAO_0000116: Baggiolini_D_Leaf_Emergence bridges the transition between bud burst and autonomous photosynthetic growth. At this stage the developing shoot is transitioning from heterotrophic dependence on stored carbohydrate reserves to autotrophic carbon assimilation as the first functional leaf area is established: this metabolic transition makes Baggiolini D a sensitive indicator of vine carbohydrate reserve status, with poorly nourished vines (excessive prior-season crop load, winter damage, trunk disease) showing delayed and weak stage D development. The reddish or bronzed coloration of emerging leaves in many cultivars (particularly Pinot Noir, Cabernet Sauvignon, Merlot) is caused by anthocyanin accumulation that provides UV protection to the photosynthetically immature leaf tissue, and the intensity of this coloration is a useful cultivar-discriminating character at the Baggiolini D stage.
IAO_0000118: Baggiolini stage D
IAO_0000118: Baggiolini-Stadium D @de
IAO_0000118: Blattaustriebsstadium @de
IAO_0000118: Rosettenstadium @de
IAO_0000118: leaf emergence stage
IAO_0000118: rosette stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 95-110
has db xref: PO:0001050

Baggiolini E Leaves Unfolded
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini E for Nebbiolo in Barolo on April 25 documents 2-3 fully unfolded leaves separated from the shoot tip with blades 3-5 cm across, the shoot measuring 5-10 cm in length and elongating at 2-5 cm per day — at Baggiolini E the first cluster primordia are visible as small green buttons along the shoot, enabling preliminary fruitfulness assessment and providing the staging reference for the first anti-downy-mildew treatment in regions where Plasmopara viticola primary inoculum release coincides with the 10°C/10 mm/24 h rule (10°C minimum temperature, 10 mm rainfall, 24 h leaf wetness).
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage E that describes the stage where 2-3 leaves are fully unfolded and clearly separated from the shoot tip with blades flattened and expanding, the shoot now visibly elongating and inflorescence primordia becoming detectable as small lateral protuberances along the developing shoot axis, corresponding approximately to BBCH 12-13.
IAO_0000116: Baggiolini_E_Leaves_Unfolded marks the establishment of functional canopy and the beginning of the period when inflorescence primordia become externally visible. This stage is significant for integrated pest management because the expanding leaf area provides both the target tissue for fungal infection and the surface area for protective fungicide deposition: the timing of the first fungicide application relative to Baggiolini E is a critical decision point that balances the risk of early-season infection against the cost and environmental impact of prophylactic spraying. The correspondence with BBCH 12-13 is approximate because Baggiolini defined stage boundaries by visual gestalt rather than by exact leaf count, and individual observers may interpret the E stage threshold slightly differently.
IAO_0000118: Baggiolini stage E
IAO_0000118: Baggiolini-Stadium E @de
IAO_0000118: Blätter-entfaltet-Stadium @de
IAO_0000118: Frühes-Triebwachstum-Stadium @de
IAO_0000118: early shoot growth stage
IAO_0000118: leaves unfolded stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 95-125
has db xref: PO:0001050

Baggiolini F Inflorescence Visible
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini F for Syrah in Côte-Rôtie on May 15 documents clearly visible inflorescences 3-5 cm in length with compact flower bud clusters separated from the shoot axis and individually distinguishable under close inspection — the attainment of Baggiolini F enables the first reliable assessment of potential cluster number per shoot (typically 1-3 depending on cultivar and bud fruitfulness), triggering preliminary yield estimation calculations and serving as the reference stage for shoot thinning decisions where excess non-fruitful shoots are removed to optimize canopy-to-fruit ratio at 12-18 shoots per meter of cordon.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage F that describes the stage where inflorescences (developing flower clusters) are clearly visible and separated from the shoot axis, with individual flower buds distinguishable within the compact cluster structure but still pressed tightly together, corresponding approximately to BBCH 53-55.
IAO_0000116: Baggiolini_F_Inflorescence_Visible corresponds to the pre-bloom period when the reproductive structures are fully exposed and developing toward anthesis. The stage maps approximately to BBCH 53-55 (inflorescences clearly visible to fully developed with flowers pressed together) and represents the window during which pre-bloom viticultural interventions — shoot thinning, shoot positioning, and pre-bloom cluster thinning — are most effectively performed: these interventions exploit the plasticity of reproductive development before the irreversible commitment of flowering and fruit set. Disease management at Baggiolini F focuses on protecting the highly susceptible developing inflorescences against downy mildew (Plasmopara viticola) whose oospore-derived primary infections specifically target inflorescence tissue during wet weather at this stage.
IAO_0000118: Baggiolini stage F
IAO_0000118: Baggiolini-Stadium F @de
IAO_0000118: Gescheine-sichtbar-Stadium @de
IAO_0000118: Infloreszenz-sichtbar-Stadium @de
IAO_0000118: cluster visible stage
IAO_0000118: visible inflorescence stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 125-145
has db xref: PO:0007047

Baggiolini G Separated Flowers
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini G for Chenin Blanc in Vouvray on June 1 documents inflorescences with individually separated flower buds clearly distinguishable to the naked eye, each bud 2-3 mm in diameter with the green calyptra still intact and no evidence of cap detachment — Baggiolini G marks the final pre-bloom stage and triggers the critical pre-flowering fungicide application window for Botrytis cinerea protection, as the separation of individual flowers creates microhabitat niches within the cluster architecture where moisture retention favors Botrytis colonization during and immediately after anthesis.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage G that describes the stage immediately preceding anthesis where individual flower buds within the inflorescence have separated from each other and are clearly distinguishable as discrete units with closed flowerhoods (calyptrae) still intact, the inflorescence fully elongated and flower buds at their maximum pre-bloom size, corresponding approximately to BBCH 57.
IAO_0000116: Baggiolini_G_Separated_Flowers defines the immediate pre-anthesis stage that represents the last opportunity for several time-critical viticultural interventions. The separation of individual flower buds within the inflorescence creates the final cluster architecture that will determine bunch compactness after fruit set — a key determinant of Botrytis susceptibility in tight-clustered cultivars such as Pinot Noir, Riesling, and Chenin Blanc: the observation of Baggiolini G therefore triggers both protective fungicide applications and, in some management systems, pre-bloom cluster treatments (gibberellic acid applications in table grapes, cluster-zone leaf removal for bunch aeration). The correspondence with BBCH 57 (flowers separating) is close but not exact, as Baggiolini's photographic definition emphasizes the visual gestalt of separated but still-closed flowers rather than a precise percentage-based criterion.
IAO_0000118: Baggiolini stage G
IAO_0000118: Baggiolini-Stadium G @de
IAO_0000118: Einzelblüten-sichtbar-Stadium @de
IAO_0000118: Gescheine-getrennt-Stadium @de
IAO_0000118: pre-bloom stage
IAO_0000118: separated flowers stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 140-145 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 1-30
has db xref: PO:0007047

Baggiolini H Flowering
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini H for Gewürztraminer in Alsace on June 10 documents active flowering with approximately 40-60% of flowerhoods fallen across the inflorescence, stamens reflexed and pollen visible on receptive stigmas — Baggiolini H encompasses the entire flowering period lasting 6-14 days under favorable conditions (20-25°C, low rainfall), with the mid-point of stage H corresponding approximately to BBCH 65 (full flowering, 50% caps fallen), and the stage serving as the critical window for assessing fruit set potential based on weather conditions during pollination — temperatures below 15°C or persistent rainfall during Baggiolini H leading to coulure rates of 30-80% in sensitive cultivars such as Merlot and Grenache.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage H that describes the period of active anthesis where flowerhoods (calyptrae) are detaching from the receptacle and falling, exposing stamens and pistils, with the stage conventionally defined as the period from first visible cap fall through the completion of flowering when all flowerhoods have been shed, corresponding approximately to BBCH 61-69.
IAO_0000116: Baggiolini_H_Flowering spans the complete anthesis period that the BBCH system subdivides into multiple secondary stages (BBCH 61 through 69). This difference in resolution illustrates a fundamental structural distinction between the two phenological systems: Baggiolini uses a single letter for the entire flowering period, prioritizing observational simplicity, while BBCH provides percentage-based subdivisions (10%, 30%, 50%, 70%, 80% cap fall) enabling more precise temporal positioning within the flowering window. For practical management decisions — particularly fungicide timing and fruit set prediction — the BBCH subdivisions within stage H provide operationally useful precision, explaining why many modern phenological recording systems use both Baggiolini letters and BBCH codes in parallel.
IAO_0000118: Anthese-Stadium @de
IAO_0000118: Baggiolini stage H
IAO_0000118: Baggiolini-Stadium H @de
IAO_0000118: Blütestadium @de
IAO_0000118: anthesis stage
IAO_0000118: flowering stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 145-175 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 30-80
has db xref: PO:0007616

Baggiolini I Fruit Set
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini I for Cabernet Franc in Chinon on June 25 documents young berries of 2-4 mm diameter visible on the cluster rachis with residual flowerhoods and unfertilized flowers fallen or falling, the successful fruit set rate estimated at 30-45% of total flowers per cluster — at Baggiolini I the first reliable post-bloom yield estimate becomes possible by counting set berries per cluster across representative shoots, with observed fruit set rates of 25-50% considered normal for Vitis vinifera and rates below 20% indicating significant coulure that may necessitate revised crop load management strategies.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage I that describes the post-flowering period where successfully fertilized ovaries begin to enlarge into recognizable young berries while unfertilized flowers abscise, marking the transition from reproductive to fruit growth phases with the initial determination of berry number per cluster, corresponding approximately to BBCH 71.
IAO_0000116: Baggiolini_I_Fruit_Set defines the critical transition point where potential yield (flower number) is converted to actual yield (berry number). The fruit set percentage — the proportion of flowers that develop into berries — is one of the most variable yield components in viticulture, ranging from 15% to 60% depending on cultivar genetics, weather conditions during Baggiolini H, vine nutritional status (particularly boron availability), and carbohydrate reserve levels: cultivars such as Merlot, Grenache, and Malbec are particularly susceptible to poor fruit set (coulure), while Chardonnay and Riesling typically achieve more consistent set rates. Baggiolini I also marks the beginning of the first phase of berry growth (cell division), initiating the double-sigmoid growth curve that characterizes grape berry development.
IAO_0000118: Baggiolini stage I
IAO_0000118: Baggiolini-Stadium I @de
IAO_0000118: Beerenansatz-Stadium @de
IAO_0000118: Fruchtansatzstadium @de
IAO_0000118: berry initiation stage
IAO_0000118: fruit set stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 175-195 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 80-120
has db xref: PO:0007042

Baggiolini J Pea Size
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini J for Sangiovese in Montalcino on July 10 documents berries at 6-8 mm diameter with hard green pericarp, clusters hanging 10-15 cm below the cordon wire and beginning to assume their characteristic cluster shape — Baggiolini J marks the standard reference stage for post-fruit-set cluster thinning (vendange verte) in premium viticulture, where excess clusters are removed to achieve target yields of 4-8 t/ha, as berry number per cluster is now fixed and cluster weight can be estimated from berry count and projected berry size at harvest using cultivar-specific regression models.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage J that describes the berry development stage where berries have reached the approximate size of a small pea (5-8 mm diameter), clusters are beginning to hang under their own weight, and the berries are hard, green, and actively accumulating organic acids, corresponding approximately to BBCH 75.
IAO_0000116: Baggiolini_J_Pea_Size corresponds to the mid-point of Phase I (cell division phase) of berry growth, when pericarp cells are actively dividing to establish the final cell number that determines maximum potential berry size. At this stage berries contain maximum concentrations of organic acids (predominantly tartaric and malic acid, reaching 25-35 g/L titratable acidity), minimal sugar (3-5° Brix), and no significant flavor or aroma compound development: the hard, acidic, green berry at Baggiolini J is physiologically optimized for seed protection against herbivory through unpalatability. Cluster thinning at Baggiolini J is preferred over earlier thinning because fruit set has been confirmed and compensatory growth responses to thinning are minimal at this relatively advanced developmental stage.
IAO_0000118: Baggiolini stage J
IAO_0000118: Baggiolini-Stadium J @de
IAO_0000118: Erbsengroße-Stadium @de
IAO_0000118: Schrotkorn-Stadium @de
IAO_0000118: pea size stage
IAO_0000118: small berry stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 195-215
has db xref: PO:0007042

Baggiolini K Bunch Closure
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini K for Pinot Noir in the Côte de Nuits on July 25 documents berries touching and compressing against each other within the characteristically tight cylindrical clusters, with individual berries deforming slightly at contact points and the cluster interior becoming inaccessible to spray penetration — Baggiolini K represents the last practical opportunity for pre-véraison Botrytis management in tight-clustered cultivars, as the closed cluster architecture from this stage onward creates the humid microenvironment (>95% relative humidity within the cluster) that favors Botrytis cinerea infection of berry contact zones during ripening.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage K that describes the berry development stage where expanding berries within the cluster make contact with adjacent berries, closing the previously open spaces within the cluster architecture and creating the compact cluster structure characteristic of the pre-véraison period, corresponding approximately to BBCH 77-79.
IAO_0000116: Baggiolini_K_Bunch_Closure marks a structurally significant transition in cluster microclimate from an open, well-ventilated architecture to a closed, humidity-retaining configuration. The timing and completeness of bunch closure are cultivar-specific and yield-dependent: tight-clustered cultivars (Pinot Noir, Riesling, Chenin Blanc) achieve near-complete closure at Baggiolini K, creating conditions conducive to Botrytis development, while loose-clustered cultivars (Syrah, Nebbiolo, Sangiovese) may never fully close even at high yields. This stage corresponds to the end of Phase I and the beginning of the lag phase (Phase II) of the double-sigmoid berry growth curve, a period of minimal berry volume increase during which seeds approach physiological maturity and organic acid concentrations begin their pre-véraison peak.
IAO_0000118: Baggiolini stage K
IAO_0000118: Baggiolini-Stadium K @de
IAO_0000118: Beerenschluss-Stadium @de
IAO_0000118: Traubenschluss-Stadium @de
IAO_0000118: bunch closure stage
IAO_0000118: cluster compaction stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 215-225
has db xref: PO:0007042

Baggiolini L Veraison
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini L for Malbec in Cahors on August 5 documents the first berries within each cluster transitioning from hard green to soft purple-red, with approximately 30-50% of berries showing color change while the remainder are still green and firm — the asynchronous onset of véraison within and between clusters is characteristic, with individual clusters requiring 5-10 days for all berries to complete the color transition, and the observation of Baggiolini L triggering irrigation management changes (initiation of post-véraison deficit irrigation at 30-50% ETc replacement), bird-netting installation, and the scheduling of the first ripening-phase berry sampling for Brix, pH, and titratable acidity monitoring.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage L (véraison) that describes the onset of ripening marked by the simultaneous occurrence of berry softening (detectable by gentle compression) and the development of cultivar-specific berry color — from green to yellow-translucent in white cultivars and from green through red to blue-black in red cultivars — representing the fundamental developmental switch from acid accumulation to sugar accumulation, corresponding approximately to BBCH 81-83.
IAO_0000116: Baggiolini_L_Veraison is arguably the single most important phenological milestone in viticultural practice because it signals the irreversible transition from the vegetative-reproductive growth phase to the ripening phase. The biochemical events underlying véraison include the onset of ABA (abscisic acid) signaling, activation of sugar transporter genes, initiation of anthocyanin biosynthesis in red cultivars, cell wall disassembly causing berry softening, and the metabolic switch from tartaric and malic acid accumulation to sugar import from phloem: these coordinated changes occur over 24-48 hours in individual berries but are spread across 1-2 weeks within a cluster due to positional variation in developmental timing. Véraison date is strongly cultivar-dependent (early in Pinot Noir, late in Cabernet Sauvignon) and serves as the primary reference point for predicting harvest date, typically 35-55 days post-véraison for table wine production.
IAO_0000118: Baggiolini stage L
IAO_0000118: Baggiolini-Stadium L @de
IAO_0000118: Farbumschlag-Stadium @de
IAO_0000118: Véraison-Stadium @de
IAO_0000118: color change stage
IAO_0000118: véraison stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 225-260 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0007010

Baggiolini M Maturity
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological observation of Baggiolini M for Riesling in the Rheingau on October 5 documents berries at optimal harvest maturity with 85° Oechsle (20.5° Brix), pH 3.05, titratable acidity 9.2 g/L, and developed varietal thiol and monoterpene aromas — the definition of Baggiolini M is inherently style-dependent, as a Riesling destined for Kabinett may reach Baggiolini M at 76° Oechsle while the same vineyard block destined for Spätlese requires 85° Oechsle, and a Trockenbeerenauslese requires 150°+ Oechsle achieved only through noble rot concentration weeks after conventional Baggiolini M for the base fruit.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage M that describes the period of harvest maturity where berries have reached their target sugar concentration, acid balance, flavor development, and phenolic maturity as determined by the winemaker's quality objectives and the intended wine style, corresponding approximately to BBCH 87-89.
IAO_0000116: Baggiolini_M_Maturity is unique among the Baggiolini stages in that its definition is partly subjective and depends on the intended use of the harvested fruit. While all other Baggiolini stages describe objective morphological landmarks observable by any trained phenologist, stage M incorporates oenological judgment about when the fruit has reached its optimal quality window for a specific wine style: this makes Baggiolini M a hybrid phenological-oenological concept rather than a purely developmental milestone. The corresponding BBCH codes 87-89 similarly describe qualitative ripeness states (berries ripe for harvest, berries overripe) rather than objectively measurable morphological criteria, reflecting the inherent difficulty of codifying the multidimensional concept of harvest maturity into a single staging descriptor.
IAO_0000118: Baggiolini stage M
IAO_0000118: Baggiolini-Stadium M @de
IAO_0000118: Lesereife-Stadium @de
IAO_0000118: Reifestadium @de
IAO_0000118: harvest ripeness stage
IAO_0000118: maturity stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 260-295 Coombe BG (1995) Growth stages of the grapevine, Australian Journal of Grape and Wine Research 1: 104-110
has db xref: PO:0007010

Baggiolini N Leaf Fall
type: Class
subclass of: Baggiolini Code
IAO_0000112: A phenological record of Baggiolini N for Grüner Veltliner in the Kremstal on November 10 documents progressive leaf senescence with 60-70% of leaves fallen, remaining leaves showing yellow-brown coloration with necrotic margins, and canes fully lignified with brown mature periderm — the progression through Baggiolini N spans 3-6 weeks from first leaf yellowing to complete defoliation, with the timing determined by autumn temperature decline, first frost events (killing unlignified shoot tips and accelerating leaf abscission), and cultivar-specific senescence programming — late-senescing cultivars such as Cabernet Sauvignon may retain functional green leaves 2-4 weeks longer than early-senescing cultivars such as Pinot Noir at the same site.
IAO_0000114: IAO_0000122
IAO_0000115: A Baggiolini code designating stage N that describes the post-harvest period of leaf senescence and abscission where leaves progressively yellow, desiccate, and fall from the vine, culminating in complete defoliation and the vine's entry into winter dormancy, completing the annual phenological cycle and corresponding approximately to BBCH 93-97.
IAO_0000116: Baggiolini_N_Leaf_Fall is the final stage in the Baggiolini alphabetic sequence (stages O and P are not universally recognized in all versions of the system). The stage encompasses the critical physiological processes of nutrient remobilization and reserve storage that determine the vine's preparedness for winter survival and the following season's growth vigor: nitrogen, phosphorus, and potassium are recovered from senescing leaves at efficiencies of 50-70% and translocated to perennial wood and root tissues, while starch reserves accumulated during the ripening period are stored in ray parenchyma cells of the trunk and roots. The completeness of Baggiolini N (achieving full natural defoliation before severe frost) is an indicator of seasonal balance — vines that retain green leaves at the time of first hard frost have typically suffered from excessive crop load, late-season disease pressure, or insufficient heat accumulation for complete shoot maturation.
IAO_0000118: Baggiolini stage N
IAO_0000118: Baggiolini-Stadium N @de
IAO_0000118: Blattfallstadium @de
IAO_0000118: Entblätterungs-Stadium @de
IAO_0000118: defoliation stage
IAO_0000118: leaf fall stage
IAO_0000119: Baggiolini M (1952) Les stades repères dans le développement annuel de la vigne et leur utilisation pratique, Revue Romande d'Agriculture et d'Arboriculture 8: 4-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 295-330 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp: 80-108
has db xref: PO:0025337

Balance Assessment
type: Class
subclass of: Overall Assessment
IAO_0000112: Balance assessment for Riesling Spätlese from the Mosel (2024 vintage, 8.5% alcohol, 45 g/L RS, 8.5 g/L TA) rates as "exceptionally balanced" — the substantial residual sugar is precisely counterpoised by the high acidity, creating a tensile equilibrium where neither sweetness nor sourness dominates and the low alcohol contributes lightness that prevents the sweetness from becoming cloying, producing the quintessential Mosel Spätlese sensation of effortless poise between opposing forces. Balance assessment for over-extracted Cabernet Sauvignon from a warm-climate source (2022 vintage, 15.2% alcohol, TA 4.8 g/L, pH 3.82) rates as "moderately unbalanced" — the excessive alcohol creates a hot, burning finish that overwhelms the fruit, the insufficient acidity fails to provide structural counterweight to the heavy body, and the high pH reduces the vibrancy that might otherwise integrate the powerful tannin extraction, resulting in a structurally top-heavy wine despite impressive individual component concentration. Balance assessment for Grüner Veltliner Smaragd from the Wachau (2024 vintage) evaluates as "well-balanced to exceptionally balanced" — the firm acidity (TA 5.8 g/L) provides architectural backbone for the concentrated fruit and medium-full body (13.5% alcohol), with neither element overshadowing the other and the mineral persistence completing the structural arc.
IAO_0000114: IAO_0000122
IAO_0000115: Balance assessment is an overall assessment entity that records the perceived harmony and proportional integration among the principal structural elements of a wine — sweetness, acidity, tannin (in red wines), alcohol, body, and fruit concentration — evaluated as a unified structural impression where the ideal state is one in which no single element dominates or is deficient relative to the others, assessed on a scale from unbalanced (one or more elements conspicuously dominant or absent, creating structural disharmony) through moderately balanced to well-balanced and exceptionally balanced (all elements seamlessly integrated, the structural architecture perceived as effortless and inevitable), and representing the quality criterion most universally valued across all wine styles, regions, and assessment traditions.
IAO_0000116: Balance assessment captures the most universally prized quality attribute in wine — a meta-property that emerges from the interaction of individual structural components rather than from any single parameter, and that transcends stylistic preferences to represent a quality criterion valued equally in light Mosel Kabinett and powerful Napa Cabernet. The perception of balance is inherently relational — it is not the absolute level of any component that matters but the proportional relationship among components, meaning that a wine with high acidity, high tannin, high alcohol, and high fruit concentration may be perceived as perfectly balanced (all elements strong but proportionate), while a wine with moderate levels of everything except excessive alcohol may be perceived as unbalanced. The classical European wine aesthetic framework codified the balance concept in terms of specific structural relationships — the Bordeaux tradition emphasizing the acidity-tannin-fruit triangle, the Burgundian emphasis on the acid-extract balance expressed as "tension," the German Riesling concept of Süße-Säure-Spiel (sweetness-acidity interplay), and the Austrian emphasis on Trinkfluss (drinking flow, the seamless progression from attack through mid-palate to finish). The neurological basis of balance perception likely involves the integration of multiple taste and somatosensory inputs in the orbitofrontal cortex, where the assessment of proportionality represents a higher-order cognitive evaluation rather than a direct sensory measurement — explaining why balance assessment requires training and experience and why novice tasters often focus on individual parameters (sweetness, acidity) rather than their integration. The temporal dimension of balance assessment is critical — a wine may be structurally unbalanced in youth (tannin-dominant, acid-aggressive) but predictably evolving toward balance through aging, and experienced tasters evaluate not only current balance but projected balan…
IAO_0000118: Ausgewogenheit @de
IAO_0000118: Balancebeurteilung @de
IAO_0000118: Gleichgewichtsbewertung @de
IAO_0000118: Harmonie @de
IAO_0000118: equilibrium assessment
IAO_0000118: harmony assessment
IAO_0000118: proportional integration
IAO_0000118: structural balance
IAO_0000118: strukturelle Balance @de
IAO_0000118: wine balance
IAO_0000119: Peynaud E, Blouin J (2006) The Taste of Wine, 4th Ed, Wiley, pp.: 280-300 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 535-545 Amerine MA, Roessler EB (1983) Wines: Their Sensory Evaluation, 2nd Ed, Freeman, pp.: 140-170 Parr WV et al. (2011) Representation of complexity in wine: influence of expertise. Food Quality and Preference 22(7): 647-660
has db xref: no direct PO equivalent

Balanced Bilateral Cordon
type: Class
subclass of: Bilateral Cordon
disjoint with: Unbalanced Bilateral Cordon
IAO_0000112: A balanced bilateral cordon on Vitis vinifera cv. Chardonnay in Napa Valley, featuring left cordon at 85cm and right cordon at 83cm (2cm difference, 2.4% variation well within balanced tolerance), each bearing 14 two-bud spurs spaced uniformly at 12cm intervals, trunk precisely centered on trellis wire equidistant from neighboring vines, balanced vigor producing similar shoot development from both cordons (left average 152cm, right average 148cm shoot length), crop distribution 51% left versus 49% right (total 5.2kg, essentially balanced), representing ideal balanced bilateral architecture achieved through careful establishment training, centered trunk positioning, and skilled annual management maintaining architectural symmetry and functional balance.
IAO_0000114: IAO_0000122
IAO_0000115: A bilateral cordon configuration with closely matched dimensions and fruiting capacity between the two cordons, characterized by equal or nearly equal cordon lengths (typically within 10-15cm), similar spur counts and spacing on both cordons, balanced crop distribution approaching 50=50 split between left and right sides, and deliberate architectural uniformity reflecting centered trunk positioning, balanced vine vigor, and management priority for symmetrical development. Balanced bilateral cordons represent the ideal outcome in bilateral establishment and management, achieved when trunks are precisely centered on trellis wires, vines show balanced vigor without directional preferences, initial training successfully develops equal extensions, and annual maintenance pruning preserves symmetrical architecture through balanced spur renewal and shoot management, resulting in aesthetically pleasing and functionally optimal vine architecture.
IAO_0000116: Balanced bilateral cordons represent aesthetic and functional ideals in modern cordon viticulture, with close symmetry indicating precise establishment, balanced vine physiology, and skilled management. Perfect balance (exactly equal lengths, spur counts, crops) is neither always achievable nor strictly necessary, with minor variations (5-15% differences) being normal and functionally acceptable. The pursuit of balance serves practical purposes including simplified mechanization (symmetrical canopies present consistent targets for equipment), predictable vine behavior (balanced cordons show similar phenology and fruit development facilitating uniform management timing), easier manual operations (workers develop consistent expectations and techniques for symmetrical vines), and optimal resource utilization (balanced distribution prevents one cordon dominating and potentially exhausting while other underperforms). Achieving and maintaining balance requires attention to trunk positioning (centered on wire), spur renewal (preventing progressive lengthening of one cordon), and shoot management (removing water shoots and suckers that might shift vigor balance).
IAO_0000118: ausgeglichene bilaterale Kordon @de
IAO_0000118: equal paired cordon
IAO_0000118: symmetrical bilateral cordon
IAO_0000118: symmetrische Doppelkordon @de
IAO_0000118: uniform bilateral cordon
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Balanced Clone Role
type: Class
subclass of: Performance Clone Role
IAO_0000112: Pinot Noir clone 114 bears a Balanced_Clone_Role in French viticulture, positioned between the quality-focused Dijon clones (115, 667, 777) and high-yield selections—producing moderately sized clusters, reasonable yields (6-8 t/ha), and wines of good commercial quality suitable for regional Burgundy and Champagne production. Chardonnay clone 95 serves in a Balanced_Clone_Role for California coastal production, offering reliable productivity (6-10 t/ha) with adequate quality for mid-tier varietal bottlings without the yield sacrifice of quality clone 76 or concentration limitations of high-yield selections. Merlot clone 181 bears a Balanced_Clone_Role in Bordeaux, widely planted for its combination of consistent productivity, good color development, and commercially appealing wine character suitable for appellation and château production across quality tiers.
IAO_0000114: IAO_0000122
IAO_0000115: A performance clone role that inheres in a grapevine clone characterized by intermediate performance between high-yield and quality extremes, offering commercially acceptable productivity combined with satisfactory quality attributes for mainstream wine production. Balanced clones represent the pragmatic middle ground for commercial viticulture, where neither maximum yield nor optimal quality is the sole objective but rather an economically optimal combination of both. These clones typically produce moderate yields (within 10-20% of variety averages), acceptable fruit composition (adequate sugar, acidity, and phenolics for varietal wine production), reliable performance across variable seasons, and wines of good commercial quality without exceptional concentration or complexity. Balanced clones may constitute the majority of commercial plantings where producers seek dependable production for mid-tier markets, with quality clones reserved for premium bottlings and high-yield clones for bulk production. The balanced designation reflects market positioning rather than genetic compromise these clones represent deliberate selection for versatile, commercially viable performance.
IAO_0000116: Balanced_Clone_Role captures the commercially pragmatic center of the performance spectrum where most production volume originates. The designation is relative and market-dependent—what constitutes "balanced" varies by variety, region, and production context. Balanced clones may represent default selections where specific quality or yield optimization is not required, functioning as "workhorse" clones supporting reliable commercial production. The category overlaps with Quality and High_Yield designations at its boundaries clone characterization often involves degree rather than categorical distinction. Balanced clones offer risk management advantages—avoiding the yield sacrifice of quality clones while exceeding the quality limitations of high-yield selections—making them appropriate for diverse production contexts and variable market conditions.
IAO_0000118: Allzweckklon @de
IAO_0000118: Handelsklon @de
IAO_0000118: Standardklon @de
IAO_0000118: all-purpose clone
IAO_0000118: ausgewogener Klon @de
IAO_0000118: balanced clone
IAO_0000118: commercial clone
IAO_0000118: standard clone
IAO_0000119: ENTAV-INRA (2007) Catalogue des Variétés et Clones de Vigne Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25 Anderson K, Aryal NR (2013) Which Winegrape Varieties are Grown Where?, University of Adelaide Press
has db xref: no direct PO equivalent

Balanced Hermaphrodite Flower
type: Class
subclass of: Hermaphrodite Flower
disjoint with: Fully Functional Hermaphrodite Flower
IAO_0000112: Pinot Noir in Burgundy's Côte d'Or typically exhibits balanced hermaphrodite flowers at BBCH 65 with stamens extending 0.4-0.7 mm beyond pistil, producing 14,000-19,000 pollen grains per flower with 62-72% viability, achieving 38-48% fruit set under typical Burgundian bloom conditions (mid-June temperatures 18-24°C, variable humidity and occasional precipitation), yielding clusters of 70-110 berries from initial flower complements of 180-230 flowers per inflorescence, with moderate berry numbers contributing to the cultivar's characteristic small cluster size and concentrated fruit quality. Riesling in Germany's Mosel Valley shows balanced hermaphrodite flowers with moderate stamen extension (0.5-0.8 mm beyond pistil), 15,000-21,000 pollen grains per flower, 65-74% viability, and 40-50% fruit set under cool bloom conditions, producing elegant clusters of 80-120 berries suitable for high-quality wine production.
IAO_0000114: IAO_0000122
IAO_0000115: A balanced hermaphrodite flower is a hermaphrodite flower exhibiting adequate development and function of both male and female organs with more equal proportions between stamen and pistil dimensions, moderate pollen production and viability, and good stigma receptivity, achieving satisfactory fruit set percentages suitable for commercial production while showing less pronounced stamen extension and somewhat reduced pollen abundance compared to fully functional hermaphrodite flowers. Balanced hermaphrodite flowers are characterized by= (1) stamens extending approximately 0.3-0.8 mm beyond pistil length, creating moderate spatial separation between anthers and stigma sufficient for self-pollination but less pronounced than in fully functional types (2) anthers producing moderate pollen quantities (12,000-22,000 pollen grains per flower) with good viability (60-75% viable pollen under favorable conditions) (3) pistil with fully developed ovary, functional style, and receptive stigma, generally comparable to fully functional types in pistil development (4) adequate developmental synchrony between pollen maturation and stigma receptivity, ensuring successful self-pollination despite less pronounced organ dimorphism. The 'balanced' designation indicates more equal development of male and female organs rather than the pronounced stamen dominance seen in fully functional types, while still maintaining functional hermaphroditism and self-fertility. Balanced hermaphrodite flowers typically achieve fruit set percentages of 35-50% under good environmental conditions, representing satisfactory fertilization success for commercial production though somewhat lower than the 50-65% achieved by fully functional types. The moderate fruit set of balanced hermaphrodite flowers results from adequate but not maximal pollen production (sufficient to saturate stigmas but with less margin for environmental pollen loss), moderate stamen extension (requiring some air movement or favorable poll…
IAO_0000116: Balanced_Hermaphrodite_Flower represents typical or adequate hermaphrodite functionality and is distinguished from Fully_Functional_Hermaphrodite_Flower by quantitative measures showing moderate rather than maximum organ development (less stamen extension, moderate pollen production, moderate fruit set). The boundary between these categories is gradational but reflects a real distinction between maximum and typical reproductive performance. Balanced expression is agronomically adequate and in some quality wine production contexts may be preferred, as the naturally limited fruit set concentrates resources and potentially enhances berry quality. Cultural manipulation can shift expression between balanced and fully functional states, with crop thinning, canopy management, and nutritional optimization potentially enhancing hermaphrodite functionality, while over-cropping, shade stress, or nutritional limitations may reduce expression from fully functional to balanced. Understanding the environmental and genetic determinants of the balanced versus fully functional distinction could inform breeding programs and cultural protocols for optimizing the fruit set-quality balance for specific production goals.
IAO_0000118: ausgeglichene Zwitterblüte @de
IAO_0000118: ausgewogene Zwitterblüte @de
IAO_0000118: balanciert hermaphroditisch @de
IAO_0000118: moderately functional bisexual flower
IAO_0000118: proportionate hermaphrodite flower
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 103-108 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 97-102 Carbonneau, A. (1983). Stérilités mâle et femelle dans le genre Vitis. Agronomie 3=635-644 Ebadi, A. et al. (1996). Effect of short-term temperature and shading on fruit set, seed and berry development in model vines. Australian Journal of Grape and Wine Research 2=2-9.
has db xref: PO:0009046

Balanced Medium Fruiting Cane
type: Class
subclass of: Medium Fruiting Cane
disjoint with: Moderate Medium Fruiting Cane
IAO_0000112: A balanced medium fruiting cane on Vitis vinifera cv. Pinot Noir in Willamette Valley, Oregon, retained at 7 nodes spanning 75cm along wire, selected from moderate-vigor vine in Jory soil showing 380g pruning weight, positioned for optimal sun exposure on south-facing slope, expected to produce 6-7 fruiting shoots bearing 11-13 clusters totaling 2.8kg fruit, managed minimally with cluster thinning to single cluster per shoot (6-7 clusters, approximately 2kg final crop), achieving exceptional 18 cm²/g leaf area-to-fruit ratio, optimal fruit zone light penetration, and complete phenolic ripeness including fine-grained tannins and complex aromatics characteristic of ultra-premium Pinot Noir.
IAO_0000114: IAO_0000122
IAO_0000115: A medium fruiting cane at the shorter end of the moderate range, typically 6-8 nodes, representing conservative quality-first approach within medium cane category, characterized by restrained length (65-90cm), modest bud count prioritizing fruit quality over yield, suitability for premium production sites with naturally high fruitfulness or lower-vigor conditions, and production of limited shoot numbers facilitating exceptional canopy management and fruit development. Balanced medium fruiting canes emphasize sustainable vine physiology, appropriate leaf area-to-fruit ratios without excessive vegetative growth, optimal fruit exposure and microclimate control, and long-term vineyard health through conservative crop loads maintaining carbohydrate reserves and supporting complete wood maturation, representing quality philosophy accepting lower yields for superior fruit composition and wine complexity.
IAO_0000116: Balanced medium fruiting canes represent quality extremes in cane-pruned viticulture, with 6-8 node retention providing maximum quality potential through very low crop loads, excellent canopy light penetration, optimal fruit microclimate, and abundant carbohydrate availability supporting complete fruit maturation and complex secondary metabolite development. This approach suits ultra-premium producers where wine prices justify yield sacrifice (often 2-4 tons/hectare versus 6-10 for moderate medium canes), cultivars benefiting from crop reduction (Pinot Noir, Nebbiolo, Grenache), challenging vintages requiring crop insurance through conservative retention, and terroir-focused producers emphasizing site expression over productivity. Economic viability requires premium pricing, estate winery direct sales, or similar high-value marketing channels.
IAO_0000118: ausgewogene mittlere Fruchtrute @de
IAO_0000118: conservative medium cane
IAO_0000118: quality-focused medium cane
IAO_0000118: qualitätsorientierte Mittelrute @de
IAO_0000118: restrained moderate cane
IAO_0000119: Based on Kliewer & Dokoozlian (2005) "Leaf area/crop weight ratios of grapevines= influence on fruit composition and wine quality" American Journal of Enology and Viticulture 56=170-181 Bravdo et al. (1985) "Effect of crop level and crop load on growth, yield, must and wine composition, and quality of Cabernet Sauvignon" American Journal of Enology and Viticulture 36=125-131 Petrie et al. (2000) "The effect of leaf removal and canopy height on whole-vine gas exchange and fruit development of Vitis vinifera L. Sauvignon Blanc" Functional Plant Biology 27=569-578.
has db xref: PO:0025073

Bare Root Vine Role
type: Class
subclass of: Nursery Plant Role
IAO_0000112: A bare-root grafted vine (Merlot/SO4) harvested in December from French nursery rows bears a Bare_Root_Vine_Role, roots washed, graded (first quality: 4+ roots of 2+ mm diameter, trunk >6 mm), bundled in quantities of 25, and stored at 2°C and 95% RH for February shipment to California vineyards. A bare-root one-year-old vine of Riesling/5BB serves in a Bare_Root_Vine_Role for German vineyard establishment, planted in April during the brief window between soil thaw and budbreak. A bare-root rootstock liner (110 Richter) bears a Bare_Root_Vine_Role, harvested and graded for root development before field planting and subsequent T-budding.
IAO_0000114: IAO_0000122
IAO_0000115: A nursery plant role that inheres in a grapevine harvested from nursery soil with roots washed or shaken free of soil, stored and shipped without growing medium, and planted directly into vineyard soil during the dormant season. Bare-root vines represent the traditional and still dominant format for dormant grapevine sales, with advantages including lower weight (no soil or container), reduced shipping costs, ease of root inspection and grading, and natural root architecture development unrestricted by container geometry. Bare-root production involves field-growing vines (either bench-grafted units or rooted rootstocks for budding) for one growing season, then harvesting during dormancy (typically November-March in Northern Hemisphere), removing soil from roots, grading by root and shoot quality, and bundling for cold storage or immediate shipment. Bare-root vine quality is assessed by root system development (number, distribution, length, and diameter of primary roots), shoot condition (trunk caliper, bud viability), and freedom from damage or disease. Bare-root vines require planting during dormancy before bud break, with success dependent on root protection from desiccation during handling and timely planting into adequately moist soil.
IAO_0000116: Bare_Root_Vine_Role captures the traditional nursery product format that remains dominant for dormant-season sales despite potted vine expansion. The format's advantages—lower cost, lighter weight, easy root inspection, natural root architecture—are balanced against requirements for dormant handling, limited planting window, and vulnerability to desiccation if mishandled. Bare-root vine success depends critically on maintaining root moisture from harvest through planting industry practices include cold storage (0-4°C, near-saturated humidity), wax coating of graft unions and exposed trunk portions, root dipping in hydrating gels, and careful transplanting technique. Quality grading systems establish minimum root standards (typically 3-5 roots of specified minimum diameter) that correlate with establishment success, with premium grades commanding higher prices reflecting their superior survival and growth potential.
IAO_0000118: Ballonlose Rebe @de
IAO_0000118: Freilandrebe @de
IAO_0000118: Wurzelnackte Rebe @de
IAO_0000118: bare-root vine
IAO_0000118: dormant vine
IAO_0000118: field-grown vine
IAO_0000118: lifted vine
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 380-390 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia European Union (2020) Commission Implementing Directive 2020/177 Annex I Gramaje D, Armengol J (2011) Fungal trunk pathogens, Phytopathologia Mediterranea 50: S217-S226
has db xref: PO:0000003

Barren Sterile Shoot
type: Class
subclass of: Sterile Vegetative Shoot
disjoint with: Non Fruiting Sterile Shoot
IAO_0000112: A barren sterile shoot on declining Vitis vinifera cv. Carignan vine showing chronic Esca symptoms, originating from trunk water shoot following partial die-back, achieved only 62cm length over full season with 9 small chlorotic leaves totaling approximately 485 cm² (minimal photosynthetic capacity), 4mm diameter showing poor lignification, observed over two seasons with zero reproductive development (confirming sterility) and consistently poor vegetative performance (confirming barren status), representing combination of latent bud origin sterility plus compromised parent vine condition producing inadequate vegetative growth, this shoot providing essentially zero value for current photosynthesis, unsuitable for renewal wood, and maintained only as indicator of vine viability during assessment period determining whether vine recovery possible or removal and replanting necessary.
IAO_0000114: IAO_0000122
IAO_0000115: A sterile vegetative shoot showing extreme lack of reproductive capacity and poor vegetative development, characterized by persistent reproductive failure combined with weak growth vigor, sparse leaf development, minimal photosynthetic contribution, and poor prospects for any productive function including both current reproductive role and future architectural or renewal utility. Barren sterile shoots represent the combination of categorical sterility plus inadequate vegetative performance, arising from severely stressed conditions, declining vines showing progressive dysfunction, water shoots or suckers from compromised wood (diseased or severely stressed parent structures), or genetic/physiological problems affecting both reproductive and vegetative competence, with such shoots providing minimal vineyard value and typically removed unless no alternative exists for maintaining minimal vine presence.
IAO_0000116: Barren sterile shoots represent the worst-case combination of reproductive incompetence plus vegetative inadequacy, typically indicating severe problems requiring attention beyond simple shoot management. Common contexts include severely declining vines (trunk diseases, root diseases, virus infections, cumulative stress), water shoots from badly compromised wood (diseased sections, severely stressed zones), genetic or physiological dysfunctions (rare), and extreme environmental stress (severe drought, nutrient depletion, toxicity). Management typically removes barren sterile shoots recognizing minimal value, with retention only when broader vine assessment underway determining recovery potential versus removal necessity. The barren sterile designation serves as red flag indicating vine-level problems rather than just shoot-level characteristics, often triggering investigation of underlying causes and evaluation of vine viability and economic justification for continued maintenance versus replanting decisions.
IAO_0000118: barren non-fruiting shoot
IAO_0000118: futile vegetative shoot
IAO_0000118: nutzloser vegetativer Trieb @de
IAO_0000118: unfruchtbar-steriler Trieb @de
IAO_0000118: unproductive sterile shoot
IAO_0000119: Based on Pearson & Goheen (1988) "Compendium of Grape Diseases" APS Press, pp. 1-93 Graniti et al. (2000) "Esca of grapevine= a disease complex or a complex of diseases?" Phytopathologia Mediterranea 39=16-20 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 523-548.
has db xref: PO:0009006

Basal Bud Viability Quality
type: Class
subclass of: Bud Viability Quality
IAO_0000112: Basal bud viability assessment in spur-pruned Syrah reveals the renewal capacity affecting training system sustainability, with examination of basal positions (nodes 1-2) showing 82% primary viability at node 2 (the typical pruning position) but only 58% at node 1 (the backup renewal position if node 2 fails), compared to 91% viability at nodes 3-4 (positions that would be removed in standard spur pruning), with the lower basal viability creating training system challenges—either accepting occasional gaps from dead spur positions, or retaining slightly longer spurs (3 buds instead of 2) to provide backup despite the less compact structure, demonstrating how basal bud viability constrains practical pruning options.
IAO_0000114: IAO_0000122
IAO_0000115: Basal bud viability quality is a bud viability quality that represents the living status of buds at the base of canes near their point of attachment to older wood, characterizing the survival of these critical buds that must be viable for spur pruning systems and that provide the renewal options essential for maintaining vine structure and training system integrity over time. Within the BFO framework, this quality specifically addresses the positional dimension of bud viability, distinguishing the survival of basal-positioned buds from buds at middle or distal cane positions while recognizing that basal bud viability has special importance for training system maintenance because these positions provide the renewal wood that replaces aging spurs and maintains the permanent vine structure, while loss of basal viability may force training system modifications or acceptance of structural deterioration. The ontological significance lies in basal bud viability determining the long-term vine structural options, where viable basal buds enable the annual renewal cycle of spur pruning systems (replacing last year's spur with growth from basal positions), the development of replacement shoots for damaged cordons, and the training flexibility for adjusting vine architecture, while loss of basal viability removes these options and constrains future vine management. The positional vulnerability of basal buds shows variable patterns depending on cultivar, cane position, and winter conditions, with some situations showing lower basal viability (buds less mature at these positions, or colder microclimate near ground) and others showing higher basal viability (better protection from snow cover, or better cane maturity promoting basal bud hardiness), creating the site-specific and cultivar-specific patterns that affect training system suitability. The practical implications of basal bud viability include spur pruning feasibility (requiring viable basal buds to produce renewal shoots),…
IAO_0000116: Basal_Bud_Viability_Quality addresses the survival of buds at cane bases critical for spur pruning and vine renewal. This quality determines training system sustainability and structural recovery options. The class supports long-term vine management through basal bud viability characterization at renewal-critical positions.
IAO_0000118: Basalknospenvitalität @de
IAO_0000118: Erneuerungszonen-Vitalität @de
IAO_0000118: Sporpositionsvitalität @de
IAO_0000118: base bud viability
IAO_0000118: proximal bud survival
IAO_0000118: proximales Knospenüberleben @de
IAO_0000118: renewal zone viability
IAO_0000118: spur position viability
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 267-330 Winkler AJ et al. (1974) General Viticulture. University of California Press, Berkeley, pp. 138-165
has db xref: PO:0000037

Basal Latent Bud
type: Class
subclass of: Latent Bud
IAO_0000112: A basal latent bud at node 2 on a winter-pruned cane of Vitis vinifera cv. Chardonnay following a severe spring frost event that killed 85% of primary buds at nodes 4-10, breaking dormancy 10 days after the frost event, developing into a vigorous vegetative shoot with 18 leaves but no inflorescences, reaching 120cm length by mid-summer, providing photosynthetic capacity for reserve accumulation and bud differentiation for the following season when normal cropping can resume from buds formed on this compensatory growth.
IAO_0000114: IAO_0000122
IAO_0000115: A latent bud located at or near the base of annual canes or one-year-old wood, typically at nodes 1-3 from the origin point on the cordon or trunk, characterized by low fruitfulness due to shade exposure during critical inflorescence differentiation period in the previous season, small bud size, tight scale coverage, and strong suppression by apical dominance from distal buds under normal growing conditions. Basal latent buds serve as insurance against spring frost damage to more distal fruiting buds, breaking dormancy and developing when primary buds are killed, though resulting shoots typically produce little or no crop and require vigorous vegetative growth to establish productive fruiting positions for subsequent seasons, representing a yield sacrifice in the damage year but enabling canopy recovery and future production.
IAO_0000116: Basal latent buds are typically left on canes during winter pruning as "count buds" or insurance buds, with pruning formulas often specifying retention of 2-3 basal nodes beyond the desired fruiting node count (e.g., "30+10" meaning 30 fruiting nodes plus 10 basal nodes). The low fruitfulness of basal buds results from shading during June-July of the previous season when inflorescence primordia differentiate, as basal positions are typically shaded by developing canopy. Some training systems (e.g., head training, gobelet) intentionally utilize basal buds for annual fruiting wood production, accepting lower yields per bud in exchange for simplified pruning and traditional vine architecture.
IAO_0000118: Basisknospe @de
IAO_0000118: basal node latent bud
IAO_0000118: basale latente Knospe @de
IAO_0000118: base bud
IAO_0000118: count bud
IAO_0000119: Based on Dunn & Martin (2000) "A functional association in Vitis vinifera L. cv. Cabernet Sauvignon between the extent of primary branching and the number of flowers formed per inflorescence" Australian Journal of Grape and Wine Research 6=88-92 Sánchez & Dokoozlian (2005) "Bud microclimate and fruitfulness in Vitis vinifera L." American Journal of Enology and Viticulture 56=319-329 May (2004) "From bud to berry, with special reference to inflorescence and bunch morphology in Vitis vinifera L." Australian Journal of Grape and Wine Research 6=82-98.
has db xref: PO:0004012

Basal Leaf
type: Class
subclass of: Leaf
IAO_0000112: A basal leaf at node 3 on a fruiting shoot of Vitis vinifera cv. Cabernet Sauvignon in Napa Valley, California, measuring 16.8 cm length by 15.5 cm width representing 28% larger area than median leaves at nodes 8-10 on the same shoot, having achieved full expansion at 4 weeks post-budbreak compared to 6-7 weeks for median position leaves, exhibiting sun leaf anatomical characteristics with three palisade layers totaling 135 μm and thick cuticle of 6.2 μm developed during early-season high light exposure before upper canopy development, demonstrating peak photosynthesis rate of 13.5 μmol CO₂ m⁻² s⁻¹ during May contributing approximately 65% of total shoot photosynthate production supporting shoot extension and fruit set, experiencing progressive shading as upper canopy develops reducing light availability from 85% full sun in May to 35% by July creating functional decline, showing beginning senescence symptoms in early August including slight chlorosis and reduced photosynthetic capacity to 6.2 μmol CO₂ m⁻² s⁻¹, measured at shoot BBCH stage 81 (beginning of berry ripening), representing typical basal leaf lifecycle with early critical contribution followed by declining function under canopy shading.
IAO_0000114: IAO_0000122
IAO_0000115: A leaf positioned in the lower portion of a shoot occupying nodes 1-5 in Vitis vinifera, characterized by early emergence during initial shoot development typically within the first 1-3 weeks following budbreak, larger dimensions compared to median and apical leaves on the same shoot often 15-35% greater lamina area reflecting developmental priority and extended expansion duration, earlier achievement of maturity compared to distal leaves typically reaching full expansion 3-5 weeks post-budbreak, anatomical features often showing sun leaf characteristics if shoots are vertically oriented exposing basal regions or shade leaf characteristics if basal zones become shaded by developing upper canopy, disproportionately high photosynthetic contribution during early season before mid and upper canopy development providing the primary carbohydrate source supporting initial shoot extension and inflorescence development, progressive functional decline through the season as upper canopy develops creating shading of basal zones, and eventual senescence often occurring earlier than mid-canopy leaves particularly in dense canopies where severe basal shading reduces photosynthetic capacity below maintenance respiration thresholds. Basal leaves play critical roles in early season vine carbon economy, emerging from overwintered buds containing preformed leaf primordia that developed during the previous growing season, providing immediate photosynthetic capacity following budbreak before new primordia initiated from apical meristems can develop and contribute, supporting the energy-demanding processes of shoot extension, inflorescence development, and initial fruit set that occur during the 4-8 week period following budbreak when basal leaves represent the majority of functional photosynthetic surface area.
IAO_0000116: Basal leaves are distinguished from median and apical leaves by position (nodes 1-5), early emergence timing, typically larger size, and characteristic functional trajectory with early peak contribution followed by progressive decline. The exact node range defining basal zone varies somewhat with shoot vigor and cultivar, with vigorous shoots potentially extending basal designation to nodes 1-6 while weak shoots may limit it to nodes 1-3. Basal leaves emerging from preformed primordia differ fundamentally from leaves initiated from apical meristems during current-season growth, with preformed leaves showing faster development and earlier maturity. Environmental conditions at budbreak and during early shoot development critically determine basal leaf characteristics, with cool wet springs producing large thin shade-type leaves while warm dry conditions create smaller thick sun-type leaves. Basal leaf management through selective removal (basal leaf removal, leaf plucking) represents common viticultural practice for improving cluster sun exposure, reducing disease pressure, and modifying fruit composition, with timing and extent of removal requiring careful consideration of impacts on vine carbon balance and fruit development.
IAO_0000118: basales Blatt @de
IAO_0000118: base position leaf
IAO_0000118: early-emerging leaf
IAO_0000118: früh-emergierendes Weinblatt @de
IAO_0000118: lower shoot leaf
IAO_0000118: unteres Spross-Blatt @de
IAO_0000119: Based on Smart (1985) "Principles of grapevine canopy microclimate manipulation with implications for yield and quality" American Journal of Enology and Viticulture 36=230-239 Poni et al. (2006) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 57=397-407 Palliotti et al. (2011) "Vine performance and grape composition as affected by early-season source limitation induced with anti-transpirant and shading in two red Vitis vinifera L. cultivars" Australian Journal of Grape and Wine Research 17=368-375 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 142-178.
has db xref: PO:0025034

Basal Lobe
type: Class
subclass of: Leaf Lobe
IAO_0000112: A basal lobe representing the right basal lobe on a mature leaf at node 6 of Vitis vinifera cv. Grenache in Châteauneuf-du-Pape, France, positioned at the leaf base immediately flanking the petiolar junction, vascularized by the basal primary lateral vein branching from median vein at 78-degree angle only 1.2 cm from petiolar junction, measuring 2.8 cm maximum width and 2.2 cm length representing the smallest lobe on this leaf, weakly separated from lower lateral lobe by shallow lower right lateral sinus of 0.8 cm depth creating indistinct boundary, lobe extending toward and contributing to the petiolar sinus configuration, basal lobe margins forming the right boundary of the closed petiolar sinus with margin approaching but not quite meeting the left basal lobe margin, lobe apex showing rounded configuration without sharp point, lobe area of 5.2 cm² representing 9% of total blade area substantially smaller than lateral lobes (14-19%) and apical lobe (28%), moderate basal lobe development creating moderately broad leaf base characteristic of this cultivar, measured at BBCH stage 77 (berries beginning to touch) in mid-July, representing typical basal lobe morphology affecting petiolar sinus configuration diagnostic for cultivar identification.
IAO_0000114: IAO_0000122
IAO_0000115: A lobe positioned at or near the leaf base flanking the petiolar junction in Vitis vinifera, characterized by proximal position at the blade base immediately adjacent to petiole attachment, vascularization by the most basal pair of primary lateral veins branching from the median vein at wide angles typically 65-90 degrees near the petiolar junction, generally smallest lobe size typically representing 8-15% per lobe of total blade area, separation from lateral lobes by lower lateral sinuses or indistinct transition zones, variable development ranging from well-defined distinct lobes creating broad leaf bases to weakly developed or absent in narrow-based cultivars, relationship to petiolar sinus configuration with basal lobe development affecting petiolar sinus shape (open, closed, or overlapping), and cultivar-specific characteristics including presence, size, degree of development, and spatial relationship to petiolar sinus serving as important diagnostic features. Basal lobes represent the most proximal lobe structures, developing at the blade base creating the characteristic configuration around the petiolar junction, exhibiting highly variable expression from prominent development in broad-based deeply dissected cultivars to minimal or absent expression in narrow-based weakly lobed varieties, and affecting overall leaf base architecture including petiolar sinus shape which serves as primary diagnostic character.
IAO_0000116: Basal lobes are distinguished from lateral lobes by proximal position at blade base adjacent to petiolar junction and typically smallest size. Development varies dramatically among cultivars from prominent well-developed basal lobes creating broad leaf bases (Grenache, some Muscat types) to minimal or absent basal lobes creating narrow bases (Sauvignon Blanc, Riesling). The relationship between basal lobe development and petiolar sinus configuration is critical, with basal lobe size and orientation determining whether petiolar sinus is open (lobes diverging), closed (lobes meeting), or overlapping (lobes crossing). Strong basal lobe development with convergent growth creates closed or overlapping sinuses while weak development with divergent orientation creates open sinuses. Size subordination to all other lobe types is typical, with basal lobes representing the smallest distinct lobe structures when present. Separation from lateral lobes often shows indistinct boundaries with shallow or absent lower lateral sinuses creating integrated basal-lateral lobe complexes. Bilateral arrangement creates paired basal lobes flanking the petiolar junction, with asymmetries occasionally producing unequal basal lobe development. Functional contribution involves relatively small area provision typically 15-25% combined area, with greater importance for mechanical integration at the critical petiole-blade junction. Ampelographic utility is substantial through effects on petiolar sinus configuration serving as primary diagnostic character, with basal lobe presence, size, and orientation critically determining sinus shape.
IAO_0000118: Basallappen @de
IAO_0000118: Petiolarlappen @de
IAO_0000118: base lobe
IAO_0000118: petiolar lobe
IAO_0000118: proximal lobe
IAO_0000118: proximaler Lappen @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 1-57 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 33-78.
has db xref: PO:0020049

Basal Primary Inflorescence Branch
type: Class
subclass of: Primary Inflorescence Branch
IAO_0000112: In Grenache vineyards of Châteauneuf-du-Pape at BBCH 55-57, the 2-3 basal primary inflorescence branches (positions 1-3 among 20-25 total primary branches) can reach extraordinary lengths of 7-10 cm and bear 7-10 secondary branches each, contributing 200-350 flowers to the total inflorescence complement of 800-1200 flowers and creating the characteristic broad, winged cluster morphology. Mourvèdre in Bandol exhibits similarly exaggerated basal primary branches of 6-9 cm forming pronounced lateral lobes. Conversely, in compact-clustered Gewürztraminer (Alsace), even basal primary branches remain relatively modest at 2.5-4 cm length with 2-4 secondary branches, though still exceeding upper branch dimensions. Viticultural cluster thinning protocols sometimes selectively remove basal primary branches to reduce cluster width and improve spray penetration.
IAO_0000114: IAO_0000122
IAO_0000115: A basal primary inflorescence branch is a primary inflorescence branch located in the absolute basal region of the main inflorescence rachis, typically the first 2-4 primary branches emerging nearest the peduncle attachment point, often exhibiting the maximum absolute length and sub-branching elaboration among all inflorescence branches while sometimes showing distinctive morphological features related to their proximity to the shoot axis. Basal primary branches occupy positions 0-25% of the distance from the rachis base to apex (measured at BBCH 55), emerging from rachis nodes within 2-12 mm of the peduncle insertion point. These branches represent the earliest-initiated primary branches during inflorescence primordium development and are the first to become morphologically distinct during bud burst and early shoot growth. Branch length typically ranges from 4-10 cm in extensively branched cultivars (up to 12 cm in extreme cases like some Muscat types), with basal diameter often 1.8-3 mm, representing the maximum dimensions observed anywhere in the inflorescence architecture. Basal primary branches characteristically bear the greatest number of secondary branches (5-10 secondary branches per basal primary branch in loose-clustered cultivars 3-6 in moderate types), with secondary branches extensively subdivided into tertiary and occasionally quaternary branches. This extreme architectural elaboration results in basal primary branches bearing 30-80 flowers each in loose-clustered cultivars, though this flower number may not proportionally convert to berry number due to differential fruit set rates along the rachis gradient. The exceptionally elongated, well-subdivided character of basal primary branches creates the pronounced shoulder, wing, or lateral lobe structure of mature clusters in many cultivars, particularly in Grenache, Mourvèdre, and some Muscat varieties where basal branches may approach or equal the rachis length itself. In some cultivars and under certa…
IAO_0000116: Basal_Primary_Inflorescence_Branch represents the most architecturally elaborate primary branches and should be distinguished from Lower_Primary_Inflorescence_Branch (which includes the subsequent quartile of branches more distant from the peduncle). The 'basal' designation specifically refers to the absolute base of the rachis, typically the first 2-4 primary branches. These branches show maximum developmental potential and occasionally exhibit transitional morphological features reflecting the inflorescence-to-shoot developmental continuum. Extreme basal branch development is a key distinguishing feature of loose-clustered cultivar groups and contributes substantially to total cluster weight. In some precision viticulture applications, basal branch removal at BBCH 55-59 is practiced to modify cluster architecture and reduce final compactness, though this reduces yield proportionally to the substantial flower number borne on these branches.
IAO_0000118: basaler Primärast @de
IAO_0000118: basalster Blütenstandsast @de
IAO_0000118: bottom primary branch
IAO_0000118: proximal primary branch
IAO_0000118: unterster Hauptast @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 88-92 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 165-173 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 76-82 Galet, P. (2000). A Practical Ampelography, pp. 47-50.
has db xref: PO:0009049

Basal Secondary Inflorescence
type: Class
subclass of: Secondary Inflorescence
disjoint with: Lateral Secondary Inflorescence
IAO_0000112: A basal secondary inflorescence at node 5 on a short 6-node fruiting spur of Vitis vinifera cv. Chardonnay in Champagne, France, measuring 12.5 cm length, positioned very near the spur base only 12 cm from the spur attachment point to the cordon creating extreme basal location, located on a short spur where node 5 represents the penultimate node before the terminal, receiving approximately 52% of full sunlight with substantial shading from the developing shoot growth and foliage above, exhibiting compound paniculate architecture with central rachis bearing 3 orders of branching, rachis diameter of 2.6 mm at base, bearing approximately 340 flowers, positioned in the basal zone experiencing the protected microenvironment near the permanent wood with moderated temperatures and reduced wind exposure, showing dimensions approximately 71% of the primary inflorescence at node 3 (17.5 cm, 520 flowers), developmental stage at BBCH 61 (beginning of flowering) showing typical 2-3 day delay, basal position creating both shading disadvantages reducing photosynthetic capacity and protection advantages reducing environmental stress, expected to contribute approximately 28% of spur yield, measured in late May during early bloom on this cool-climate spur-pruned system, representing typical basal secondary on short spurs where node 5 creates extreme basal positioning.
IAO_0000114: IAO_0000122
IAO_0000115: A secondary inflorescence positioned at or very near the shoot base in Vitis vinifera, characterized by location at node 5 or occasionally node 4 creating very basal positioning on the shoot, proximity to the shoot origin at the cane or spur attachment point, occurrence on short shoots or spurs where node 5 represents near-basal location given limited total node number, position creating extreme basal placement relative to shoot architecture, reduced light exposure typical of basal positions often receiving 40-60% of full sunlight due to shading from shoot growth above, dimensions typically 9-14 cm representing variable development, moderate to reduced branching complexity, and functional characteristics reflecting the basal position including potential shading disadvantages but also stable attachment and reduced exposure to wind and environmental extremes. Basal secondary inflorescences represent the extreme basal positioning variant, occurring primarily on short shoots and spurs where the node 5 position creates near-base location, exhibiting characteristics reflecting the basal environment including shading but also protection, and contributing to yield with potential quality implications from reduced sun exposure.
IAO_0000116: Basal secondary inflorescences represent the extreme basal positioning, distinguished from lateral secondaries by very near-base location particularly evident on short shoots and spurs. The basal designation emphasizes proximity to the shoot base and permanent wood rather than simply node 5 position, with the basal character emerging from short shoot architecture. Position at node 5 on 6-8 node spurs creates near-terminal location in absolute terms but extreme basal location relative to the short shoot structure and distance from shoot apex. Light exposure is typically reduced with 40-60% full sun common due to shading from all shoot growth above, creating potentially limiting conditions for optimal development. Microenvironmental characteristics include proximity to permanent wood potentially moderating temperature extremes, reduced wind exposure providing protection from mechanical stress, and potentially elevated humidity from reduced air circulation. Size shows variable development with some basal secondaries showing moderate dimensions while others exhibit reduced development depending on cultivar, vigor, and environmental conditions. Branching complexity is typically moderate with 3 orders common. Occurrence is primarily on short spurs and short shoots where the standard node 5 position creates extreme basal placement, while longer shoots show node 5 as mid-shoot creating lateral rather than basal character. Developmental timing follows typical secondary patterns. Yield contribution is moderate with potential fruit quality implications from reduced sun exposure potentially affecting sugar accumulation, color development, and flavor compound synthesis. Management considerations include assessment of sun exposure and potential for removal if shading is excessive, though basal secondaries on well-exposed spurs may provide acceptable quality fruit warranting retention.
IAO_0000118: Sprossbasis-Zweitinfloreszenz @de
IAO_0000118: basale sekundäre Infloreszenz @de
IAO_0000118: extremale Basal-Sekundärrispe @de
IAO_0000118: extreme basal inflorescence
IAO_0000118: near-base secondary
IAO_0000118: shoot-base secondary
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 333-368 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 479-518.
has db xref: PO:0009049

Basal Shoot
type: Class
subclass of: Shoot
IAO_0000112: A basal shoot on Vitis vinifera cv. Cabernet Sauvignon arising from trunk at 15cm above soil surface, activated following severe Eutypa dieback killing upper trunk and bilateral cordons, shoot developed to 245cm length by late July with 28 leaves, 6 tendrils, no inflorescences (typical sterility of latent bud origin), extremely vigorous growth (6-8cm per day during peak elongation) reflecting release from apical dominance and concentration of whole-vine resources into single basal shoot, representing critical recovery mechanism enabling vine survival and eventual structural reconstruction, this shoot deliberately retained and trained as replacement trunk over 2-3 year period developing new head and bilateral cordons at appropriate height, converting catastrophic disease damage into managed renewal opportunity avoiding vine removal and replanting costs.
IAO_0000114: IAO_0000122
IAO_0000115: A shoot arising from latent buds at or near the base of the vine, characterized by origin from trunk, head, or below-ground positions rather than from current-season fruiting wood, typically vigorous growth reflecting release from apical dominance suppression, origin from buds that may be years or decades old having remained dormant through multiple growing seasons, and function as recovery mechanism following damage, renewal source for training system reconstruction, or problematic growth requiring removal depending on context and management objectives. Basal shoots represent adaptive growth response enabling vines to recover from catastrophic damage (frost killing above-ground portions, disease destroying established structure, mechanical damage), provide architectural renewal options (training new trunks, arms, or cordons from basal positions), or create management challenges when arising spontaneously without damage triggers (excessive vigor, hormonal imbalances, rootstock suckering), requiring assessment whether basal shoots serve beneficial purposes warranting retention or represent problems requiring removal.
IAO_0000116: Basal shoots serve dual roles as both beneficial recovery/renewal mechanisms and problematic unwanted growth depending on context. Beneficial contexts include damage recovery (frost, disease, mechanical injury destroying established structure requiring basal regrowth for survival), planned renewal (training new trunks or structures from basal positions as alternative to grafting or replanting), and architectural modifications (developing additional trunks, changing training systems). Problematic contexts include spontaneous suckering (rootstock shoots requiring removal, unwanted scion shoots creating canopy complications), excessive vigor manifestation (basal shoot proliferation indicating imbalanced conditions), and resource competition (basal shoots diverting resources from productive canopy if not intentionally utilized). Management involves identifying basal shoot origin and purpose (recovery, renewal, or problem), making retention versus removal decisions based on assessment, and when retaining basal shoots for renewal, implementing appropriate training protocols developing desired structures over multi-year periods while managing vigor and preventing interference with remaining productive portions.
IAO_0000118: Stammtrieb @de
IAO_0000118: Stockausschlag @de
IAO_0000118: basaler Trieb @de
IAO_0000118: base shoot
IAO_0000118: renewal shoot from base
IAO_0000118: sucker
IAO_0000118: trunk shoot
IAO_0000118: water shoot
IAO_0000119: Based on Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press, pp. 85-105 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 113-145.
has db xref: PO:0009006

Basal Shoot Lignification
type: Class
subclass of: Shoot Lignification
IAO_0000112: Pinot Noir in Oregon shows basal shoot lignification from late June through late July at BBCH 31-35 spanning 4-5 weeks, initiating in lowest 3-4 internodes when elongation completes with lignin content increasing to 14-18% dry weight and starch accumulating to 12-16% dry weight creating brown woody basal structure under cool climate conditions of 18-24°C mean temperature, adequate moisture, and moderate fertility typical of this moderate-vigor early-to-mid season cultivar requiring timely maturation for winter survival
IAO_0000114: IAO_0000122
IAO_0000115: Basal shoot lignification represents the initial maturation phase where oldest shoot regions undergo secondary wall deposition and lignin incorporation establishing first lignified woody structures in developing shoot, providing stable mechanical foundation and initiating reserve accumulation that will extend acropetally through shoot during subsequent maturation phases. This critical developmental stage occurs in lowest 3-5 internodes of shoot during mid-summer corresponding approximately to flowering through early fruit set period at BBCH 31-35, typically beginning 4-6 weeks after bud burst when basal internodes have completed elongation and cells transition to differentiation and secondary wall synthesis. Basal lignification initiation occurs when internode elongation in basal regions completes typically by late May-early June in temperate climates, with cells in vascular tissues, fibers, and adjacent parenchyma beginning secondary wall deposition and lignin biosynthesis transforming primary walled herbaceous tissue to secondary walled woody structure. Secondary wall synthesis begins in xylem vessel elements requiring rigid walls for water transport function, with S1, S2, and S3 wall layers depositing with characteristic microfibril orientations providing tensile and compressive strength, followed by lignin monomer synthesis through phenylpropanoid pathway producing p-coumaryl, coniferyl, and sinapyl alcohols. Lignin polymerization proceeds through oxidative coupling reactions catalyzed by peroxidases and laccases, creating three-dimensional polymer network that cross-links wall polysaccharides and provides hydrophobic character, with lignin content in basal internodes increasing from negligible to 12-18% dry weight over 3-4 week initial lignification period. Lignified tissue extent in basal regions shows progressive expansion from initial vascular tissue lignification extending into surrounding fibers and parenchyma cells, creating increasingly rigid internode s…
IAO_0000116: Basal_Shoot_Lignification is first of four Shoot_Lignification subphases, distinguished by lignification in oldest shoot regions establishing initial woody structure. Represents earliest maturation occurring during mid-summer active growth period. Transitions to Progressive_Shoot_Lignification as maturation extends acropetally. Critical for establishing stable shoot base and initiating reserve accumulation. Timing indicator of vine development status and resource adequacy.
IAO_0000118: Grundtriebverholzung @de
IAO_0000118: Triebbasisausreifung @de
IAO_0000118: basal maturation
IAO_0000118: basale Holzbildung @de
IAO_0000118: basale Triebverholzung @de
IAO_0000118: lower shoot lignification
IAO_0000118: shoot base woodification
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 282-290 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 215-222 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Base Attached Secondary Inflorescence
type: Class
subclass of: Basal Secondary Inflorescence
disjoint with: Node Position Basal Secondary Inflorescence
IAO_0000112: A base attached secondary inflorescence at node 4 on a short spur of Vitis vinifera cv. Gewürztraminer in Alsace, France, positioned at the anomalously low node 4 location creating extreme basal attachment only 6.5 cm from the spur base and permanent wood junction, measuring 9.8 cm length representing reduced dimensions, occurring through developmental variation with shortened basal internodes and early inflorescence initiation creating the exceptional node 4 positioning (compared to standard node 5 secondary placement), exhibiting moderately developed architecture with central rachis bearing 2-3 orders of branching, rachis diameter of 2.0 mm at base representing reduced construction, bearing approximately 185 flowers, positioned in the extreme basal zone experiencing maximum shading with approximately 45% full sunlight from complete overhead canopy coverage, showing dimensions substantially reduced from the primary at node 3 (15.2 cm, 420 flowers) representing 36% length reduction and 56% flower number reduction, extreme basal position creating both maximum shading disadvantage and maximum protection from wind and temperature extremes, developmental stage at BBCH 59 (inflorescence fully developed, flowers separating) showing 5-day phenological delay, expected to contribute approximately 18% of spur yield, measured in late May during pre-bloom period, representing exceptional base attached secondary with anomalous node 4 positioning creating extreme basal character.
IAO_0000114: IAO_0000122
IAO_0000115: A basal secondary inflorescence characterized by attachment very near or at the shoot base itself rather than standard node positions in Vitis vinifera, characterized by position at node 4 or occasionally lower nodes creating extreme basal attachment, exceptional proximity to the shoot origin point at cane or spur attachment, occurrence through developmental variations including early inflorescence initiation, shortened internodes, or other morphological modifications creating the near-base attachment, very basal location often within 5-10 cm of the permanent wood junction, dimensions typically 8-13 cm representing reduced development reflecting the extreme basal position and developmental variations, reduced branching complexity often showing 2-3 orders, and functional characteristics determined by the extreme basal environment including maximum shading from all shoot growth above but also maximum protection and proximity to permanent wood resources. Base attached secondary inflorescences represent exceptional basal positioning through attachment point rather than standard node location, occurring through developmental variations creating the extreme basal placement, exhibiting characteristics reflecting both the non-standard attachment and the extreme basal environmental context.
IAO_0000116: Base attached secondary inflorescences represent exceptional positioning through anomalous attachment points, distinguished from node position basal variants by non-standard node location (often node 4 or lower) rather than standard node 5 placement. The base attached designation emphasizes the mechanism creating extreme basal character through actual attachment point proximity to the shoot base. Position at node 4 or lower represents departure from the standard two-node gap pattern, resulting from developmental variations including shortened basal internodes compressing node spacing, early inflorescence primordium initiation at non-standard positions, or other morphological modifications. Extreme basal location within 5-10 cm of permanent wood creates the most basal positioning possible for inflorescences, maximizing proximity to trunk or arm resources but also maximizing shading from all shoot growth above. Size reduction is typically pronounced with 30-50% reduction from primaries common, reflecting both the developmental anomalies and extreme basal environmental limitations. Branching complexity is often reduced with 2-3 orders typical compared to 3-4 for standard secondaries. Flower number may be substantially reduced with <200 flowers possible in extreme cases. Occurrence is uncommon representing developmental variations rather than standard patterns, with some cultivars or specific vines showing tendencies for base-attached development while most vines show standard node 5 secondaries. Environmental context creates maximum shading with 40-50% full sun typical from complete canopy overhead, but also maximum protection and stable microclimate. Management implications include high probability for removal during cluster thinning due to extreme shading, reduced size, and potential quality limitations, though exceptional base-attached secondaries on well-exposed spurs may warrant retention if vine balance permits.
IAO_0000118: Sprossbasis-angeheftete sekundäre Infloreszenz @de
IAO_0000118: anomale basale Sekundärrispe @de
IAO_0000118: anomalous basal secondary
IAO_0000118: extreme Basal-Anheftung Blütenstand @de
IAO_0000118: extreme basal attachment secondary
IAO_0000118: shoot-base-attached inflorescence
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 369-405 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 559-598.
has db xref: PO:0009049

Base Shape Quality
type: Class
subclass of: Shape Quality
IAO_0000112: Petiolar sinus shape in Merlot exemplifies the closed to overlapping configuration characteristic of many Bordeaux varieties, with the two basal lobes approaching or overlapping to create a lyre-shaped sinus with parallel or convergent sides this distinctive base shape, documented in OIV descriptor 079 as category 7 (lobes overlapping), distinguishes Merlot from its parent Cabernet Franc which typically displays a more open U-shaped sinus, and provides a reliable field identification character when leaf blade overall dimensions are ambiguous.
IAO_0000114: IAO_0000122
IAO_0000115: Base_Shape_Quality represents the morphological quality characterizing the proximal configuration of grapevine organs at their point of attachment or origin. The base constitutes the region where an organ connects to its supporting structure, and its shape affects both mechanical attachment properties and the geometry of vascular connections. In leaves, base shape describes the configuration of the blade where it meets the petiole, with particular attention to the petiolar sinus, the indentation where the two basal lobes approach or overlap. Petiolar sinus shape is a primary ampelographic character captured in OIV descriptors 079-081, with categories describing the degree of opening (wide open, open, closed, overlapping) and the shape of the sinus floor (flat, U-shaped, V-shaped, lyre-shaped). In berries, base shape characterizes the pedicel attachment region, which may be truncate with an abrupt transition, rounded with smooth curvature, or necked with a distinct narrowing at the attachment point. Berry base shape affects the ease of berry detachment, relevant for both harvest method selection and postharvest handling. In shoots, base shape describes the configuration at the node where the shoot originates. Base shape assessment employs visual matching to standardized descriptors, measurement of sinus angles and depths, or outline analysis of the basal region. The base region often provides more stable cultivar characters than the apex because it is less subject to environmental modification during the extended growth period.
IAO_0000116: Base_Shape_Quality addresses the proximal attachment region of organs and is positioned parallel to Apex_Shape_Quality under Shape_Quality. For leaves, the base encompasses the petiolar sinus and the basal lobes flanking it OIV descriptors 079-081 provide standardized assessment protocols. For berries, the base is the pedicel attachment zone. The contrast between apex and base shape can be diagnostically useful some cultivars show distinctive combinations (e.g., acute apex with overlapping base). Base shape assessment should specify whether the descriptor refers to the attachment point specifically or to the broader basal region of the organ.
IAO_0000118: Ansatzform @de
IAO_0000118: Basisform @de
IAO_0000118: attachment region shape
IAO_0000118: basal configuration
IAO_0000118: basale Konfiguration @de
IAO_0000118: insertion shape
IAO_0000118: proximal shape
IAO_0000118: proximale Gestalt @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 57-60 Chitwood DH et al. (2014) A Modern Ampelography: A Genetic Basis for Leaf Shape and Venation Patterning in Grape. Plant Physiology 164(1): 259-272
has db xref: PO:0025026

Basic Mother Plant Role
type: Class
subclass of: Certified Mother Plant Role
IAO_0000112: A Merlot clone 181 vine in the ENTAV foundation vineyard at Domaine de l'Espiguette bears a Basic_Mother_Plant_Role, derived from virus-tested Pre-Basic nuclear stock, maintained in an isolated block with vector management (insecticide applications targeting mealybugs and leafhoppers), and tested every three years by ELISA for GFLV, GLRaV-1, GLRaV-3, GVA, and GVB—its budwood distributed to licensed French nurseries for Certified multiplication. A 110 Richter rootstock plant in a California-certified foundation block serves in a Basic_Mother_Plant_Role, providing hardwood cuttings to commercial nurseries operating under CDFA certification protocols. A Grüner Veltliner clone 17 maintained by the Austrian AGES agency bears a Basic_Mother_Plant_Role, supporting the Austrian wine industry's access to tested planting material.
IAO_0000114: IAO_0000122
IAO_0000115: A certified mother plant role that inheres in a grapevine maintained at the intermediate tier (Basic/Foundation) of the certification hierarchy, derived directly from Pre-Basic material and serving as the multiplication source for Certified category production. Basic mother plants inherit the verified health status of their Pre-Basic source and are maintained under conditions preserving this status—physical isolation from non-certified plantings, vector management programs, and regular testing (typically triennial) to confirm continued freedom from regulated pathogens. Basic material may be multiplied through a limited number of generations (typically 3-4) before requiring renewal from Pre-Basic stock, preventing genetic drift and accumulated pathogen risk over extended propagation chains. Basic mother plants are typically maintained by certification authorities, research institutions, or specially licensed nurseries with the infrastructure and expertise to meet the rigorous requirements, providing tested material to commercial nurseries for final multiplication into Certified category planting stock.
IAO_0000116: Basic_Mother_Plant_Role captures the critical intermediate tier that bridges nuclear stock preservation (Pre-Basic) and commercial multiplication (Certified), balancing the need for tested material volume against the cost of maintaining Pre-Basic-level testing intensity. Basic material undergoes less frequent testing than Pre-Basic (triennial versus annual or continuous) but more frequent than Certified (which may rely primarily on visual inspection). Generation limits prevent unlimited multiplication from a single Basic source, requiring periodic return to Pre-Basic material this "pyramid refreshment" maintains genetic fidelity and reduces accumulated pathogen risk. The Basic tier's role in distributing tested material to multiple nurseries creates the bottleneck controlling quality throughout the certification system—pathogen introduction at the Basic level would propagate through all derived Certified material.
IAO_0000118: Basis-Mutterstock @de
IAO_0000118: Basismaterial @de
IAO_0000118: Grundstock @de
IAO_0000118: Vermehrungsgrundlage @de
IAO_0000118: base category plant
IAO_0000118: basic mother vine
IAO_0000118: foundation mother plant
IAO_0000118: source multiplication plant
IAO_0000119: European Union (2020) Commission Implementing Directive 2020/177 Annex IV Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25 Walter B, Martelli GP (1996) Sanitary Selection of the Grapevine, INRA Editions EPPO (2008) Certification schemes for pathogen-tested material of grapevine, EPPO Bulletin 38: 422-429
has db xref: no direct PO equivalent

Basic Taste Quality
type: Class
subclass of: Taste Quality
IAO_0000112: Basic taste profiling of Gewürztraminer table grapes at three harvest dates demonstrates sweetness increasing from 5.2 to 7.8 to 9.1 on a 10-point scale while sourness decreases from 6.5 to 4.2 to 2.8 and bitterness remains stable at 2.0-2.3, with the third harvest showing sweetness dominance that masks the characteristic Gewürztraminer bitterness detectable in earlier harvests, informing the choice of second harvest date where sweetness-sourness-bitterness balance optimizes the varietal taste profile.
IAO_0000114: IAO_0000122
IAO_0000115: Basic taste quality is a taste quality that represents any of the five primary gustatory modalities (sweetness, sourness, bitterness, saltiness, umami) that are considered irreducible perceptual categories, each mediated by distinct receptor mechanisms and perceived as qualitatively unique sensations that cannot be replicated by combinations of other basic tastes. Within the BFO framework, this quality establishes the categorical structure for taste perception, distinguishing the fundamental taste primaries from complex taste profiles that emerge from their combination, and from taste-related perceptions (astringency, cooling, pungency) that involve non-gustatory mechanisms. The ontological significance lies in basic tastes providing the building blocks for taste description and analysis, where any taste experience can be decomposed into contributions from these primary channels, enabling systematic characterization of grape and wine taste profiles through intensity rating of each basic taste. The physiological distinctiveness of basic tastes reflects their evolutionary significance, with sweetness signaling caloric value, sourness indicating acidity and potential spoilage, bitterness warning of toxins, saltiness reflecting mineral content, and umami indicating protein-rich foods, creating an innate hedonic valence (attraction to sweet and umami, aversion to bitter and sour) that influences grape and wine preference. In grape and wine context, sweetness and sourness dominate the taste profile with bitterness contributing through phenolic compounds, while saltiness plays minor role and umami remains debated though amino acid content may contribute subtle savory notes in aged wines. The independence of basic taste channels means they can be separately measured in sensory analysis and separately targeted through compositional manipulation, though perceptual interactions (sweetness suppressing bitterness, acidity enhancing freshness perception) complicate prediction of …
IAO_0000116: Basic_Taste_Quality establishes the five primary taste categories, serving as parent for Sweetness_Quality and sibling classes for the other basic tastes. This framework follows contemporary taste science recognizing five (some argue six with fat taste) distinct modalities. The class excludes taste-related sensations like astringency (tactile) and cooling/pungency (trigeminal) that are often conflated with taste in casual usage.
IAO_0000118: Basisgeschmack @de
IAO_0000118: Grundgeschmack @de
IAO_0000118: elemental taste
IAO_0000118: fundamental taste modality
IAO_0000118: fundamentale Geschmacksmodalität @de
IAO_0000118: primary taste
IAO_0000118: primärer Geschmack @de
IAO_0000118: taste primary
IAO_0000119: Chandrashekar J et al. (2006) The receptors and cells for mammalian taste. Nature 444(7117): 288-294 Running CA et al. (2015) Oleogustus: the unique taste of fat. Chemical Senses 40(7): 507-516
has db xref: no direct PO equivalent

Baume Measurement
type: Class
subclass of: Sugar Content Data
IAO_0000112: Baumé measurement for Shiraz in the Barossa Valley (2023 vintage) records harvest at 14.2° Bé, predicting approximately 14.2% vol. alcohol — near the upper boundary of the preferred range for full-bodied Australian Shiraz, with the approximate 1:1 correspondence between Baumé degrees and potential alcohol simplifying harvest decision communication. Baumé measurement for Sémillon in Sauternes during the 2024 botrytized harvest documents successive selective picking passes (tries) at increasing sugar levels: first trie at 18° Bé, second trie at 22° Bé, and third trie at 25° Bé, with the progressive concentration reflecting advancing noble rot development and berry desiccation across the 4-week harvest period.
IAO_0000114: IAO_0000122
IAO_0000115: Baumé measurement is a sugar content data entity that records the sugar concentration in grape must as determined by hydrometry on the Baumé density scale, expressed in degrees Baumé (°Bé), where the scale approximates the potential alcohol yield in percent by volume under standard fermentation conditions, historically serving as the primary sugar measurement system in French and Australian viticulture and providing a direct field estimate of the wine alcohol content expected from complete fermentation.
IAO_0000116: The Baumé scale's principal practical advantage is the near-direct correspondence between the measured value and expected alcohol content — the conversion factor of approximately 1.0° Bé ≈ 1.0% vol. potential alcohol (more precisely, the factor varies between 0.98-1.05 depending on regional convention) makes it uniquely intuitive for vineyard and cellar communication. The scale was developed by the French chemist Antoine Baumé in 1768 as a general-purpose hydrometric scale, with the specific modulus for grape must measurement defined as Bé = 145 × (1 - 1/SG) where SG is specific gravity at 20°C — though different national conventions employ slightly different modulus values (the "rationalized" Baumé uses modulus 144.32), creating minor but non-trivial discrepancies in cross-national comparisons. In French viticulture, Baumé has historically been the field standard, though INAO regulations specify sugar content in grams per liter (g/L) or potential alcohol for quality category determination. Australian viticulture adopted Baumé from the French tradition during the 19th century and it remains the dominant harvest metric, though the trend toward Brix measurement following American and New Zealand influence is gradually increasing. The relationship between Baumé and Brix is approximately 1° Bé ≈ 1.8° Brix (more precisely, Brix = Baumé × 1.796 at typical grape must compositions), enabling cross-scale reference. Like all density-based measurements, Baumé readings are affected by non-sugar solutes and require temperature correction to the reference temperature.
IAO_0000118: Baumé degree
IAO_0000118: Baumé density
IAO_0000118: Baumé hydrometer reading
IAO_0000118: Baumé reading
IAO_0000118: Baumé value
IAO_0000118: Baumé-Bestimmung @de
IAO_0000118: Baumé-Dichte @de
IAO_0000118: Baumé-Grad @de
IAO_0000118: Baumé-Messung @de
IAO_0000118: Baumé-Wert @de
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 1, 2nd Ed, Wiley, pp.: 219-225 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 331-335 Rankine BC (2004) Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand, Pan Macmillan, pp.: 45-55
has db xref: no direct PO equivalent

BBCH 0 Sprouting Bud Development
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological observer recording BBCH 05 for Grüner Veltliner in the Wachau on April 3 documents the wool stage (Wollestadium) where brown wool is clearly visible on the bud but green tissue has not yet emerged — the progression through stage 0 spans BBCH 00 (winter bud dormancy, pointed buds), BBCH 01 (beginning of bud swelling), BBCH 03 (end of bud swelling, buds rounded), BBCH 05 (wool stage), BBCH 07 (beginning of bud burst, green shoot tips just visible), and BBCH 09 (bud burst complete, first leaf unfolded and separated from shoot tip), with the entire stage 0 duration ranging from 2-6 weeks depending on cultivar, spring temperatures, and accumulated growing degree days above the 10°C base threshold.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 0 (codes 00-09) that encompasses the period from winter dormancy through bud swelling to the emergence of green shoot tissue from the bud scales, representing the transition from endodormancy through ecodormancy to the initiation of active vegetative growth in the grapevine annual cycle.
IAO_0000116: BBCH_0_Sprouting_Bud_Development is the first phenological milestone of the grapevine growing season and a key indicator for frost risk assessment, early-season disease management timing, and growing season length estimation. The timing of bud burst (BBCH 07-09) varies by 4-6 weeks across cultivars (early-bursting Chardonnay versus late-bursting Cabernet Sauvignon) and by 2-4 weeks across vintages at a single site due to spring temperature variation: this variability makes BBCH stage 0 timing one of the most climate-sensitive phenological indicators. The base temperature for bud development in Vitis vinifera is conventionally set at 10°C, with approximately 50-150 growing degree days (GDD base 10) accumulated from dormancy release to BBCH 09 depending on cultivar.
IAO_0000118: Austriebsstadium @de
IAO_0000118: BBCH stage 0
IAO_0000118: BBCH-Stadium 0 @de
IAO_0000118: Knospenschwellen-Phase @de
IAO_0000118: bud development stage
IAO_0000118: sprouting stage code
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 73-95
has db xref: PO:0025532

BBCH 1 Leaf Development
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological record of BBCH 15 for Müller-Thurgau at the Geisenheim research vineyard on May 5 indicates that 5 leaves are unfolded and separated from the shoot tip — the progression through stage 1 proceeds from BBCH 11 (first leaf unfolded and separated from shoot tip, marking the transition from stage 0) through BBCH 12-19 in unit increments each corresponding to one additional unfolded leaf, with the rate of leaf appearance (phyllochron) averaging 5-8 days per leaf under optimal spring conditions at 15-20°C mean temperature, and the completion of stage 1 coinciding with the beginning of rapid shoot elongation at 3-8 cm per day.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 1 (codes 11-19) that encompasses the sequential unfolding and expansion of leaves along the developing shoot, from the first fully separated leaf through to the stage where nine or more leaves are unfolded, documenting the progressive establishment of the grapevine's photosynthetic canopy.
IAO_0000116: BBCH_1_Leaf_Development tracks the early canopy establishment phase that determines the vine's photosynthetic capacity for the remainder of the season. The secondary stage numbering is uniquely straightforward in stage 1 — each code increment (11, 12, 13...19) corresponds directly to the cumulative number of unfolded leaves — making this the most intuitive BBCH stage to observe and record. The rate of leaf development (phyllochron) is strongly temperature-dependent and cultivar-specific: early-developing cultivars may complete stage 1 in 3-4 weeks under warm conditions, while late cultivars in cool springs may require 5-7 weeks. Stage 1 overlaps temporally with the beginning of inflorescence emergence (stage 5) in many cultivars, as cluster primordia become visible while leaf development continues.
IAO_0000118: BBCH stage 1
IAO_0000118: BBCH-Stadium 1 @de
IAO_0000118: Blattentfaltungs-Phase @de
IAO_0000118: Blattentwicklungsstadium @de
IAO_0000118: leaf unfolding stage
IAO_0000118: shoot leaf development code
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 95-125
has db xref: PO:0001050

BBCH 5 Inflorescence Emergence
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological observation of BBCH 55 for Chardonnay in Chablis on May 20 documents that inflorescences are clearly visible and fully developed with single flowers tightly pressed together — the progression through stage 5 spans BBCH 53 (inflorescences clearly visible), BBCH 55 (inflorescences fully developed, single flowers pressed together), and BBCH 57 (flowers separating, flowerhoods still closed), with the stage 5 duration typically lasting 2-4 weeks and representing the critical window for pre-bloom disease management against downy mildew (Plasmopara viticola) whose primary infection cycle targets emerging inflorescences.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 5 (codes 53-57) that encompasses the visible emergence, elongation, and pre-bloom development of grapevine inflorescences (flower clusters), from the first appearance of clearly visible inflorescence primordia through to the stage where individual flowers are fully separated and flowerhoods still closed.
IAO_0000116: BBCH_5_Inflorescence_Emergence documents the pre-bloom reproductive development phase that establishes the potential crop load for the vintage. The number and size of inflorescences visible during stage 5 provide the first quantitative basis for yield estimation, as each inflorescence contains 100-400 individual flowers depending on cultivar and prior-season bud fruitfulness: however, only 20-50% of flowers typically set fruit, making stage 5 observations an upper-bound yield estimate. BBCH stages 2, 3, and 4 are not defined for grapevine, so stage 5 follows directly from stage 1 in the coding system — in practice these stages overlap temporally as inflorescence emergence occurs while leaf development continues on actively growing shoots.
IAO_0000118: BBCH stage 5
IAO_0000118: BBCH-Stadium 5 @de
IAO_0000118: Gescheinserscheinungs-Phase @de
IAO_0000118: Infloreszenz-Entwicklungsstadium @de
IAO_0000118: inflorescence emergence stage
IAO_0000118: pre-bloom cluster development code
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 125-145 Dry PR et al. (2004) Viticulture Volume 1: Resources, 2nd Ed, Winetitles pp: 141-167
has db xref: PO:0007047

BBCH 6 Flowering
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological record of BBCH 65 for Pinot Noir in Burgundy on June 12 documents full flowering with 50% of flowerhoods fallen — the progression through stage 6 spans BBCH 60 (first flowerhoods detaching from receptacle), BBCH 61 (beginning of flowering, 10% of flowerhoods fallen), BBCH 63 (early flowering, 30% fallen), BBCH 65 (full flowering, 50% fallen), BBCH 67 (70% fallen), BBCH 68 (80% fallen), and BBCH 69 (end of flowering, all flowerhoods fallen), with the entire flowering period typically lasting 6-14 days under optimal conditions at 20-25°C and extending to 3-4 weeks under cool, wet conditions below 15°C that promote poor fruit set (coulure) and shot berry formation (millerandage).
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 6 (codes 60-69) that encompasses the period of anthesis in the grapevine, from the opening of the first flowerhoods (calyptrae) through full bloom to the completion of flowering with all flowerhoods fallen and the transition to fruit set, representing the critical reproductive phase that determines potential berry number and cluster architecture.
IAO_0000116: BBCH_6_Flowering is the most critical phenological stage for reproductive success, as pollination, fertilization, and initial fruit set occur within this brief window. Grapevine flowers are predominantly self-pollinating (cleistogamous to partially allogamous) with pollen release triggered by calyptra detachment: temperatures below 15°C during stage 6 impair pollen tube growth and ovule fertilization, leading to coulure (flower abortion) and millerandage (uneven berry development) that can reduce potential yield by 30-80% in severe cases. The date of full flowering (BBCH 65) is one of the most consistently recorded phenological milestones and serves as the reference point for predicting harvest date — traditionally estimated at 100 days after BBCH 65 for mid-season cultivars in temperate regions.
IAO_0000118: BBCH stage 6
IAO_0000118: BBCH-Stadium 6 @de
IAO_0000118: Blütestadium @de
IAO_0000118: Vollblüte-Phase @de
IAO_0000118: anthesis stage code
IAO_0000118: flowering stage
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 145-175 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 1-120
has db xref: PO:0007616

BBCH 7 Fruit Development
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological observation of BBCH 75 for Merlot in Saint-Émilion on July 20 documents that berries have reached pea size (approximately 7-8 mm diameter) — the progression through stage 7 spans BBCH 71 (fruit set, young fruits begin to swell, remains of flowerhoods lost), BBCH 73 (berries groat-sized, clusters begin to hang), BBCH 75 (berries pea-sized, 50% of final berry size reached), BBCH 77 (berries beginning to touch within the cluster, bunch closure), and BBCH 79 (majority of berries touching, end of stage 7), with the entire fruit development phase lasting 6-10 weeks and berry volume following a characteristic double-sigmoid growth curve with rapid cell division in the first 3-4 weeks, a 2-3 week lag phase of minimal growth, and resumed expansion through cell enlargement prior to véraison.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 7 (codes 71-79) that encompasses the post-flowering period of berry growth from initial fruit set through the attainment of full berry size prior to the onset of ripening (véraison), documenting the progressive enlargement of berries through the two distinct phases of pericarp cell division and cell expansion separated by the lag phase.
IAO_0000116: BBCH_7_Fruit_Development covers the critical period of berry growth that establishes the physical framework for subsequent ripening. The double-sigmoid growth pattern characteristic of grape berries reflects two distinct developmental programs: Phase I (BBCH 71-75) is dominated by pericarp cell division establishing berry cell number, while Phase III (BBCH 77-79) involves cell expansion driven by water and solute accumulation — separated by a lag phase (Phase II) during which organic acid accumulation reaches its maximum and seeds approach physiological maturity. Berry size at the end of stage 7 is a primary determinant of wine quality parameters because it establishes the skin-to-pulp ratio that influences phenolic extraction, color intensity, and flavor concentration in the resulting wine.
IAO_0000118: BBCH stage 7
IAO_0000118: BBCH-Stadium 7 @de
IAO_0000118: Beerenwachstums-Phase @de
IAO_0000118: Fruchtentwicklungsstadium @de
IAO_0000118: berry growth stage code
IAO_0000118: fruit development stage
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 175-225 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0007042

BBCH 8 Ripening
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological record of BBCH 85 for Cabernet Sauvignon in Pauillac on September 5 documents that berries have softened and developed variety-specific color with approximately 50% of final sugar concentration reached — the progression through stage 8 spans BBCH 81 (beginning of ripening, berries begin to brighten in color — véraison onset), BBCH 83 (berries developing color), BBCH 85 (softening of berries, sugar accumulation advancing), BBCH 87 (berries ripe for harvest, full varietal flavor development), and BBCH 89 (berries fully ripe, overripe characteristics beginning), with the ripening period lasting 35-65 days from véraison to harvest depending on cultivar, climate, and target wine style — Brix increasing from 5-8° at BBCH 81 to 22-28° at BBCH 89.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 8 (codes 81-89) that encompasses the ripening period from véraison (onset of color change and softening in berries) through the attainment of harvest maturity, documenting the progressive accumulation of sugars, degradation of organic acids, development of flavor and aroma compounds, and phenolic maturation that collectively define fruit quality at harvest.
IAO_0000116: BBCH_8_Ripening is the phenological stage of greatest oenological significance, as the biochemical transformations during ripening determine the chemical composition and sensory potential of the harvested fruit. Véraison (BBCH 81) marks the developmental switch from organic acid accumulation to sugar accumulation, triggered by abscisic acid (ABA) signaling and accompanied by cell wall softening, anthocyanin synthesis in red cultivars, and the onset of flavor and aroma precursor development: the rate and completeness of ripening are strongly influenced by temperature (optimally 20-30°C), water availability, crop load, and canopy microclimate. Harvest timing decisions require balancing sugar accumulation (determining potential alcohol), acid degradation (determining wine acidity), and phenolic maturity (determining tannin quality and color stability) — parameters that do not always advance synchronously, particularly under heat stress conditions.
IAO_0000118: BBCH stage 8
IAO_0000118: BBCH-Stadium 8 @de
IAO_0000118: Beerenreife-Phase @de
IAO_0000118: Reifestadium @de
IAO_0000118: maturation stage code
IAO_0000118: ripening stage
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 225-295 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0007010

BBCH 9 Senescence
type: Class
subclass of: Principal Growth Stage Code
IAO_0000112: A phenological record of BBCH 93 for Riesling in the Mosel on November 5 documents the beginning of leaf fall with leaves turning yellow and starting to abscise — the progression through stage 9 spans BBCH 91 (after harvest, end of wood maturation with shoots fully lignified and brown), BBCH 92 (beginning of leaf discoloration), BBCH 93 (beginning of leaf fall), BBCH 95 (50% of leaves fallen), BBCH 97 (end of leaf fall, complete defoliation), with the stage 9 duration typically lasting 4-8 weeks from harvest through complete dormancy establishment, and the timing and completeness of shoot lignification during BBCH 91 critically determining winter cold hardiness — poorly lignified shoots suffering frost damage at -12 to -15°C versus -20 to -25°C for fully matured wood.
IAO_0000114: IAO_0000122
IAO_0000115: A principal growth stage code designating BBCH stage 9 (codes 91-97) that encompasses the post-harvest period of shoot maturation (lignification), leaf senescence, leaf abscission, and entry into winter dormancy, documenting the grapevine's transition from active growth to the dormant overwintering state that completes the annual phenological cycle.
IAO_0000116: BBCH_9_Senescence completes the annual phenological cycle and encompasses processes essential for vine survival and the following season's productivity. Shoot maturation (lignification of periderm, accumulation of starch reserves in wood and roots, dehydration of bud tissues) during BBCH 91-92 determines both cold hardiness and the carbohydrate reserve pool available for the next spring's budburst and early shoot growth: inadequate shoot maturation due to late harvest, excessive crop load, or early autumn frost can compromise both winter survival and subsequent-season vine vigor. Leaf senescence involves programmed nutrient remobilization from leaves to perennial structures — nitrogen, phosphorus, and potassium are recovered at efficiencies of 50-70% before leaf abscission, contributing significantly to the vine's nutrient economy. The date of full leaf fall (BBCH 97) marks the beginning of the winter dormancy period (BBCH 00 of the following cycle).
IAO_0000118: BBCH stage 9
IAO_0000118: BBCH-Stadium 9 @de
IAO_0000118: Blattfall- und Reifephase @de
IAO_0000118: Seneszenzstadium @de
IAO_0000118: dormancy transition code
IAO_0000118: senescence stage
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 295-330 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp: 80-108
has db xref: PO:0025337

BBCH Code
type: Class
subclass of: Phenological Code
IAO_0000112: The BBCH code 81 assigned to Cabernet Sauvignon in the Napa Valley on August 25 designates the beginning of ripening (véraison onset) where berries begin to develop variety-specific color — the first digit 8 identifies principal growth stage 8 (ripening of berries), and the second digit 1 indicates the secondary stage (beginning of ripening, berries begin to brighten in color), with this two-digit code enabling precise phenological comparison with Cabernet Sauvignon at other sites worldwide and serving as the decision trigger for irrigation management adjustments, canopy manipulation timing, and crop estimation scheduling.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological code assigned according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) extended scale for Vitis, consisting of a two-digit numerical code where the first digit designates the principal growth stage (0-9) and the second digit specifies the secondary growth stage within that principal stage, providing a standardized developmental classification from dormancy through fruit maturity and senescence.
IAO_0000116: BBCH_Code is the internationally adopted standard for grapevine phenological recording, developed by Lorenz et al. (1995) as an adaptation of the general BBCH crop staging system (Meier 2001) to Vitis-specific developmental morphology. The two-digit system encodes 10 principal growth stages (0-9) each subdivided into up to 10 secondary stages (0-9), yielding a maximum of 100 discrete developmental stages from BBCH 00 (dormancy, winter buds pointed) through BBCH 97 (end of leaf fall): not all 100 codes are defined for grapevine, with approximately 47 stages formally described for Vitis. The BBCH code is referenced by EU plant protection product registration (defining application windows), precision viticulture scheduling systems, and phenological monitoring networks worldwide.
IAO_0000118: BBCH growth stage code
IAO_0000118: BBCH scale value
IAO_0000118: BBCH-Code @de
IAO_0000118: BBCH-Entwicklungsstadium @de
IAO_0000118: BBCH-Skala-Wert @de
IAO_0000118: Lorenz scale code
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Meier U (2001) Growth Stages of Mono- and Dicotyledonous Plants, BBCH Monograph 2nd Ed, Federal Biological Research Centre Coombe BG (1995) Growth stages of the grapevine, Australian Journal of Grape and Wine Research 1: 104-110
has db xref: no direct PO equivalent

BBCH Stage Precision Quality
type: Class
subclass of: Developmental Stage Quality
IAO_0000112: BBCH stage precision assessment comparing observer consistency reveals the stage-specific variation in determination reliability, with BBCH 65 (full bloom, 50% of flowerhoods fallen) showing high precision (inter-observer agreement 92%, clear quantitative criterion), BBCH 81 (beginning of ripening, berries begin to develop variety-specific color) showing moderate precision (agreement 78%, color assessment somewhat subjective), and BBCH 85 (softening of berries) showing lower precision (agreement 65%, tactile assessment variable), demonstrating how stage definition clarity affects BBCH precision with implications for applications requiring high staging accuracy.
IAO_0000114: IAO_0000122
IAO_0000115: BBCH stage precision quality is a developmental stage quality that represents the accuracy and resolution with which grapevine developmental stages can be determined using the BBCH (Biologische Bundesanstalt, Bundessortenamt und CHemische Industrie) standardized coding system, characterizing the reliability of stage assignment that affects the utility of phenological data for management decisions, modeling applications, and research communication. Within the BFO framework, this quality specifically addresses the measurement precision dimension of stage determination, distinguishing the accuracy of BBCH code assignment from the biological reality of developmental progress while recognizing that the discrete categories of the BBCH system impose boundaries on continuous developmental processes, with precision depending on how clearly observable vine characteristics map to stage definitions. The ontological significance lies in BBCH stage precision determining the reliability of phenological data for applications requiring accurate timing, where imprecise stage determination introduces uncertainty into management decisions (pesticide timing, harvest scheduling), phenological models (calibration and validation affected by observation error), and research comparisons (treatment effects confounded with staging variation), making precision a key quality attribute of phenological assessment. The factors affecting BBCH stage precision include the clarity of stage-defining criteria (some stages having unambiguous markers, others requiring judgment), observer training and experience (consistent interpretation of stage definitions), within-vine variation (different shoots potentially at different stages), and the resolution limitations of the BBCH system itself (10 substages within each principal stage may not capture all meaningful developmental variation). The principal growth stages of the grapevine BBCH scale include Stage 0 (sprouting/budbreak, BBCH 00-09), Stage 1 (leaf de…
IAO_0000116: BBCH_Stage_Precision_Quality addresses the accuracy and reliability of developmental stage determination using the standardized BBCH coding system. This quality affects the utility of phenological data for management and research applications. The class supports phenological data quality assessment through precision characterization across BBCH stages.
IAO_0000118: BBCH precision
IAO_0000118: BBCH-Stadienpräzision @de
IAO_0000118: Stadienbestimmungsgenauigkeit @de
IAO_0000118: Stadiengenauigkeit @de
IAO_0000118: phenological coding precision
IAO_0000118: phänologische Kodierungspräzision @de
IAO_0000118: stage determination accuracy
IAO_0000118: staging accuracy
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine (Vitis vinifera L. ssp. vinifera)—codes and descriptions according to the extended BBCH scale. Australian Journal of Grape and Wine Research 1(2): 100-103 Meier U (2001) Growth Stages of Mono- and Dicotyledonous Plants. BBCH Monograph, 2nd Ed. Federal Biological Research Centre for Agriculture and Forestry, Berlin
has db xref: PO:0025066

BC1 Role
type: Class
subclass of: Backcross Hybrid Role
IAO_0000112: A BC1 population from (Riesling × VB91-26-4) × Riesling bears BC1_Roles, with each individual averaging 75% Riesling genome while segregating 1:1 for Run1 powdery mildew resistance—resistant individuals selected through molecular markers for advancement to BC2. BC1 progeny from a Chardonnay × resistant donor F1 crossed back to Chardonnay serve in BC1_Roles, evaluated for both resistance retention and Chardonnay character recovery, with superior individuals entering the next backcross cycle. A BC1 Cabernet Sauvignon derivative carrying Rpv3 downy mildew resistance bears a BC1_Role as an early-stage introgression product, with additional backcross generations planned to achieve the >95% Cabernet genome recovery targeted for variety release.
IAO_0000114: IAO_0000122
IAO_0000115: A backcross hybrid role that inheres in a grapevine genotype representing the first backcross generation (BC1), produced by crossing an F1 hybrid back to the recurrent parent, resulting in progeny that average 75% recurrent parent genome and 25% donor parent genome. BC1 individuals segregate for traits inherited from the donor parent—for a dominant resistance gene heterozygous in the F1, 50% of BC1 progeny will carry the resistance allele while 50% will lack it, enabling selection of resistant individuals for further backcrossing. The BC1 generation represents the first step in recurrent parent genome recovery following initial hybridization, with the 75% average genome contribution substantially higher than the F1's 50% but still carrying considerable donor parent influence. BC1 populations are typically large (hundreds to thousands of individuals) to ensure adequate numbers of resistance-positive individuals for phenotypic or marker-based selection. BC1 individuals selected for resistance and acceptable phenotype may be advanced to BC2 (continued backcrossing for further genome recovery) or evaluated directly as variety candidates if the trait introgression and quality are satisfactory.
IAO_0000116: BC1_Role specifies the first backcross position where recurrent parent recovery begins in earnest following F1 hybridization. The 75% theoretical genome recovery represents an average individual BC1 progeny vary around this mean due to the randomness of meiotic recombination, with some individuals carrying more or less recurrent parent genome than average. Marker-assisted background selection can identify individuals with above-average recurrent parent recovery, accelerating the backcross program by selecting for genome recovery alongside the target trait. BC1 populations often show substantial phenotypic variation reflecting the 25% donor genome still present, with wine quality typically not yet approaching recurrent parent standards—justifying continued backcrossing for most breeding programs. The decision whether to advance to BC2 or evaluate BC1 as variety candidates depends on program objectives, donor parent characteristics, and market requirements.
IAO_0000118: BC1
IAO_0000118: BC1 generation
IAO_0000118: BC1-Generation @de
IAO_0000118: BC1-Hybride @de
IAO_0000118: erste Rückkreuzung @de
IAO_0000118: first backcross
IAO_0000118: first backcross hybrid
IAO_0000119: Töpfer R et al. (2011) Molecular breeding in grapes, in Adam-Blondon AF et al. (eds) Genetics, Genomics, and Breeding of Grapes, CRC Press pp.: 160-185 Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330
has db xref: no direct PO equivalent

BC2 Role
type: Class
subclass of: Backcross Hybrid Role
IAO_0000112: A BC2 Riesling derivative with Rpv10 downy mildew resistance bears a BC2_Role, its 87.5% average Riesling genome recovery enabling preliminary wine quality assessment showing improved Riesling character compared to BC1, while resistance confirmed through marker analysis. BC2 progeny from a Pinot Noir backcross program serve in BC2_Roles as intermediate breeding materials, with the best individuals selected for advancement to BC3 based on combined resistance, phenotype, and initial fruit evaluation. A BC2 Chardonnay × Run1 carrier genotype bears a BC2_Role in French breeding, representing the generation where quality assessment becomes meaningful and variety candidate identification may begin for programs accepting moderate recurrent parent recovery.
IAO_0000114: IAO_0000122
IAO_0000115: A backcross hybrid role that inheres in a grapevine genotype representing the second backcross generation (BC2), produced by crossing a selected BC1 individual back to the recurrent parent, resulting in progeny that average 87.5% recurrent parent genome and 12.5% donor parent genome. BC2 individuals show substantially increased recurrent parent character compared to BC1, with the reduced donor genome contribution (halved from BC1) diminishing undesirable interspecific traits while target traits under selection are maintained. For breeding programs targeting near-isogenic lines (varieties differing from the recurrent parent only at the introgressed locus), BC2 represents intermediate progress—substantial genome recovery achieved but typically insufficient for varieties intended to closely match recurrent parent performance. BC2 populations segregate for heterozygous donor traits similarly to BC1, with 50% of progeny carrying a dominant resistance allele if the BC1 parent was heterozygous. Selection at BC2 emphasizes both resistance retention and quality trait evaluation, as the recovered recurrent parent background enables meaningful assessment of wine character.
IAO_0000116: BC2_Role marks the generation where recurrent parent character becomes substantially expressed, enabling quality evaluation that was premature in earlier generations with higher donor genome content. The 87.5% theoretical genome recovery (varying among individuals) represents sufficient recurrent parent contribution that some breeding programs evaluate BC2 individuals as potential variety candidates, particularly if the donor parent was itself an improved genotype (e.g., a PIWI variety rather than a wild species). Programs targeting maximum recurrent parent recovery (>95%) continue to BC3 and beyond, while those accepting moderate interspecific contributions may release BC2-generation varieties if quality is acceptable. The BC2 generation often shows the first populations where wine production from progeny can meaningfully assess varietal character recovery, informing selection decisions for subsequent generations.
IAO_0000118: BC2
IAO_0000118: BC2 generation
IAO_0000118: BC2-Generation @de
IAO_0000118: BC2-Hybride @de
IAO_0000118: second backcross
IAO_0000118: second backcross hybrid
IAO_0000118: zweite Rückkreuzung @de
IAO_0000119: Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Zyprian E et al. (2016) Quantitative trait loci affecting pathogen resistance, Molecular Genetics and Genomics 291: 1573-1594
has db xref: no direct PO equivalent

BC3 Role
type: Class
subclass of: Backcross Hybrid Role
IAO_0000112: A BC3 Riesling derivative carrying pyramided Rpv3 and Rpv10 resistances bears a BC3_Role with 93.75% average Riesling genome, producing wines approaching Riesling character in quality trials—a potential variety candidate designated provisionally as "Riesling R" (resistant Riesling) pending registration decisions. BC3 progeny from advanced JKI Geilweilerhof breeding serve in BC3_Roles as near-commercial breeding lines, with the best individuals entering final variety evaluation protocols for potential registration. A BC3 Müller-Thurgau × resistance donor derivative bears a BC3_Role in German breeding, the high recurrent parent recovery enabling variety release consideration with wine quality documentation approaching the original Müller-Thurgau standard.
IAO_0000114: IAO_0000122
IAO_0000115: A backcross hybrid role that inheres in a grapevine genotype representing the third backcross generation (BC3), produced by crossing a selected BC2 individual back to the recurrent parent, resulting in progeny that average 93.75% recurrent parent genome and 6.25% donor parent genome. BC3 individuals closely approach the recurrent parent in overall genetic composition, with only approximately 6% of their genome derived from the original donor—sufficient for introgressing a resistance locus while minimizing linkage drag (retention of undesirable donor alleles closely linked to the target locus). BC3 represents a common target generation for resistance introgression programs, as the >93% recurrent parent recovery typically produces varieties with wine character close to the recurrent parent while carrying effective resistance. BC3 populations may be large enough to enable selection for reduced linkage drag, identifying individuals where recombination has minimized the donor-derived chromosome segment around the resistance locus. Variety candidates from BC3 generations increasingly resemble the recurrent parent, enabling marketing strategies that emphasize the established variety name with added resistance trait.
IAO_0000116: BC3_Role represents the generation commonly targeted for variety release in programs balancing recurrent parent recovery with practical breeding timeline constraints. The 93.75% average genome recovery (with individual variation around this mean) typically provides wine character sufficiently similar to the recurrent parent for commercial acceptance, while the remaining ~6% donor contribution is largely undetectable in quality evaluation if the introgressed segment is small. Marker-assisted background selection at BC3 can identify individuals with above-average recurrent parent recovery, potentially achieving >95% recovery and enabling "accelerated BC3" individuals to match BC4 standards. The BC3 generation represents 10-15 years from initial cross in typical breeding programs, with variety evaluation adding additional years before commercial release—a substantial investment justifying careful selection at each generation.
IAO_0000118: BC3
IAO_0000118: BC3 generation
IAO_0000118: BC3-Generation @de
IAO_0000118: BC3-Hybride @de
IAO_0000118: dritte Rückkreuzung @de
IAO_0000118: third backcross
IAO_0000118: third backcross hybrid
IAO_0000119: Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330 Zyprian E et al. (2016) Quantitative trait loci affecting pathogen resistance, Molecular Genetics and Genomics 291: 1573-1594 Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22
has db xref: no direct PO equivalent

BC4 Role
type: Class
subclass of: Backcross Hybrid Role
IAO_0000112: A BC4 Pinot Noir derivative carrying stacked Run1 and Ren3 powdery mildew resistances bears a BC4_Role with >96% Pinot Noir genome, producing wines in blind trials indistinguishable from conventional Pinot Noir—enabling potential registration as "Pinot Noir R" for premium Burgundy-style production with minimal fungicide requirement. BC4 Riesling lines from German JKI programs serve in BC4_Roles as advanced breeding products approaching commercial release, with decades of backcross breeding yielding material meeting the stringent quality standards expected for Germany's signature white variety. A BC4 Cabernet Sauvignon derivative bears a BC4_Role in French breeding targeting Bordeaux appellations, where market and regulatory requirements for varietal character recognition necessitate maximum recurrent parent recovery before variety approval.
IAO_0000114: IAO_0000122
IAO_0000115: A backcross hybrid role that inheres in a grapevine genotype representing the fourth backcross generation (BC4), produced by crossing a selected BC3 individual back to the recurrent parent, resulting in progeny that average 96.875% recurrent parent genome and approximately 3% donor parent genome. BC4 individuals are near-isogenic to the recurrent parent, differing primarily at the introgressed locus and its immediately flanking regions, with the minimal donor genome contribution representing the practical limit of phenotypic detectability for most traits. BC4 generation products represent the quality benchmark for backcross breeding—varieties with wine character essentially indistinguishable from the recurrent parent while carrying effective disease resistance. The extended timeline required to reach BC4 (typically 15-20+ years from initial cross) has motivated interest in marker-assisted background selection to achieve equivalent genome recovery in fewer generations, potentially matching BC4 standards at BC2 or BC3 through intensive molecular selection. BC4 and beyond may be pursued for iconic varieties where maximum recurrent parent fidelity is essential (Grand Cru Burgundy clones, classified Bordeaux varieties), while BC3 release may be acceptable for varieties with less stringent market expectations.
IAO_0000116: BC4_Role represents the practical endpoint for most backcross introgression programs, where additional generations yield diminishing returns in genome recovery (BC5 = 98.4%, BC6 = 99.2%) while extending timelines and resource requirements. The ~97% average recurrent parent genome at BC4 typically exceeds natural variation among clones of the recurrent parent variety, meaning BC4 introgression products may be genetically more similar to the recurrent parent than some certified clones are to each other. The BC4 designation increasingly appears in variety registration applications for resistant derivatives of established cultivars, with naming conventions evolving to indicate the relationship to the recurrent parent (suffix systems, "resistant" designations, or entirely new names depending on jurisdiction and marketing strategy). Achieving true near-isogenic status (differing only at the introgressed locus) requires selection against linkage drag—donor genome segments flanking the target locus—which marker-assisted selection can accelerate but cannot completely eliminate in typical breeding populations.
IAO_0000118: BC4
IAO_0000118: BC4 generation
IAO_0000118: BC4-Generation @de
IAO_0000118: BC4-Hybride @de
IAO_0000118: fourth backcross
IAO_0000118: fourth backcross hybrid
IAO_0000118: near-isogenic line
IAO_0000118: quasi-isogene Linie @de
IAO_0000118: vierte Rückkreuzung @de
IAO_0000119: Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330 Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Schneider A et al. (2019) Marker-assisted introgression, Euphytica 215: 45
has db xref: no direct PO equivalent

Bearing Habit Description
type: Class
subclass of: Growth Habit Description
IAO_0000112: The bearing habit description of Nebbiolo documents distal fruitfulness — the basal buds at positions 1-3 on one-year-old canes are predominantly vegetative (fruitfulness 70% fruitfulness at all node positions from 1-10, accommodating either spur or cane pruning systems).
IAO_0000114: IAO_0000122
IAO_0000115: A growth habit description component that records the spatial distribution of fruitful buds and resulting clusters along the shoot axis and within the vine framework, documenting the cultivar-specific pattern of basal versus distal fruitfulness, the typical cluster positions relative to the cordon or cane, the proportion of primary versus secondary bud shoots bearing fruit, and the influence of bud position on cluster size and number that together determine the pruning strategy required to optimize yield distribution across the vine for balanced ripening and efficient harvest operations.
IAO_0000116: Bearing_Habit_Description documents the cultivar-specific distribution of reproductive capacity along the shoot that is the primary determinant of pruning system selection — arguably the most consequential vineyard design decision because it permanently defines the vine framework, training system, and management approach for the 25-50 year productive life of the planting. The distinction between basally fruitful cultivars (suited to spur pruning) and distally fruitful cultivars (requiring cane pruning) reflects differences in the developmental history of compound buds at each node position — during the bud organogenesis period in the season preceding fruiting, inflorescence primordia are initiated within the developing compound bud under the influence of temperature, light exposure, carbohydrate supply, and hormonal signals that vary with bud position along the shoot: in basally fruitful cultivars, the conditions experienced by basal buds (moderate light through the open canopy near the cordon, moderate temperature buffered by proximity to the woody framework) are sufficient to trigger inflorescence initiation, while in distally fruitful cultivars, the basal buds experience insufficient light or excessive correlative inhibition from the actively growing shoot tip to initiate inflorescences, and only the mid-cane and distal buds (experiencing higher light levels in the canopy exterior) achieve fruitful status. The bearing habit also influences the response to mechanical damage or late frost — basally fruitful cultivars can recover partial crops from secondary and tertiary buds at the spur positions after frost damage, while distally fruitful cultivars lose their entire fruitful bud population if the retained cane buds are killed, making frost damage more economically devastating for cane-pruned cultivars.
IAO_0000118: Ertragsgewohnheits-Charakterisierung @de
IAO_0000118: Fruchtverteilungs-Muster @de
IAO_0000118: Tragegewohnheit-Beschreibung @de
IAO_0000118: cropping habit characterization
IAO_0000118: fruiting pattern record
IAO_0000118: reproductive growth distribution
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Dry PR (2000) Canopy management for fruitfulness, Australian Journal of Grape and Wine Research 6: 109-115 Smart RE and Robinson M (1991) Sunlight into Wine, Winetitles May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press
has db xref: no direct PO equivalent

Bench Graft Role
type: Class
subclass of: Propagation Material Role
IAO_0000112: A bench graft consisting of Pinot Noir clone 777 scion omega-grafted to 3309 Couderc rootstock bears a Bench_Graft_Role, callused for 21 days at 27°C and 95% RH, then planted in a Burgundy nursery row in April for one season's growth before sale as a rooted grafted vine (plant greffé-soudé) the following winter. A bench graft of Tempranillo clone RJ-51 on 110 Richter serves in a Bench_Graft_Role in Spanish production, wax-dipped for moisture retention after callusing, then planted directly to vineyard in Rioja during May. A bench graft of Chardonnay clone 96 on SO4 bears a Bench_Graft_Role in California production, grown in cellular trays under greenhouse conditions to produce accelerated green-growing plants for high-density vineyard establishment.
IAO_0000114: IAO_0000122
IAO_0000115: A propagation material role that inheres in a grafted combination of scion and rootstock prepared under controlled nursery conditions (on a "bench" or workstation), representing the standard commercial propagation unit for grafted grapevines in modern viticulture. Bench grafts (also termed benchgrafts or indoor grafts) consist of a scion piece (typically 5-8 cm with one to two buds) joined to a rootstock cutting (typically 28-32 cm) through omega, whip-and-tongue, or machine grafting techniques, then subjected to callusing treatment (typically 2-3 weeks at 26-28°C and high humidity) to initiate union formation before nursery planting or direct vineyard establishment. The bench graft format enables quality control of the grafting operation (diameter matching, cut precision, pathogen management), efficient callusing in climate-controlled facilities, and production of large quantities of uniform grafted plants. Bench grafts may be planted as dormant grafts (immediately after callusing, into nursery rows or directly to vineyard) or grown for one season in nursery to produce rooted grafted vines before sale.
IAO_0000116: Bench_Graft_Role represents the dominant grafted vine production format, with annual global production estimated at 500-700 million units. The controlled environment of bench grafting enables year-round production (independent of field budding seasons), quality control impossible in field conditions, and efficient use of specialized labor and mechanization. Bench graft success rates (typically 80-95% for well-matched material with proper callusing) exceed field budding success (60-80%), justifying the infrastructure investment for commercial nurseries. The callusing phase is critical—insufficient callusing produces weak unions prone to breakage, while excessive callusing may deplete carbohydrate reserves before root establishment. Bench graft quality certification encompasses both rootstock and scion components, with the assembled graft inheriting the lower certification category of its two components.
IAO_0000118: Bankveredelung @de
IAO_0000118: Pfropfrebe @de
IAO_0000118: Rebveredelung @de
IAO_0000118: Tischveredelung @de
IAO_0000118: bench graft
IAO_0000118: benchgraft
IAO_0000118: indoor graft
IAO_0000118: nursery graft
IAO_0000118: omega graft unit
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 450-468 Gramaje D, Armengol J (2011) Fungal trunk pathogens, Phytopathologia Mediterranea 50: S217-S226 Waite H, Morton L (2007) Hot water treatment and benchgraft survival, Australian Journal of Grape and Wine Research 13: 99-109 Dry N (2007) Grapevine rootstocks, Lythrum Press
has db xref: PO:0000010

Bending Tolerance Quality
type: Class
subclass of: Training Response Quality
IAO_0000112: Bending tolerance quality comparison during Guyot training establishment in Champagne evaluated breakage incidence and cane viability across cultivars bent to standard horizontal positioning on the fruiting wire. Pinot Meunier demonstrated excellent bending tolerance quality with slender, flexible canes of 8-10 mm diameter bending smoothly to horizontal orientation with less than 1% breakage incidence, maintained vascular function evidenced by uniform budbreak along bent canes, and no detectable yield reduction in bent versus upright cane sections. Chardonnay showed good bending tolerance quality with 2% breakage when standard bending technique was applied, increasing to 5% with hasty or rough handling, indicating adequate but not exceptional tolerance requiring careful technique. Pinot Noir exhibited variable bending tolerance quality dependent on cane characteristics, with thin canes performing well but thicker canes exceeding 12 mm diameter showing 8% breakage rate and 15% incidence of partial vascular damage manifesting as reduced vigor in distal bud positions, motivating selection of moderately-sized canes and earlier bending timing for this cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: Bending tolerance quality is a training response quality that inheres in a grapevine cultivar or clone and represents the capacity of canes and shoots to withstand the mechanical stresses imposed during bending operations required for cane positioning in Guyot training, arching in traditional regional systems, and related manipulations that redirect growth along curved trajectories differing from the natural straight or gently curved growth path, without suffering tissue damage, vascular disruption, or structural failure that would compromise the viability and productivity of the bent cane section. This quality determines the feasibility of training approaches requiring substantial cane curvature and the risk of training-related losses from breakage or physiological damage during the cane positioning operations essential for many traditional and modern training systems. The ontological significance of bending tolerance quality lies in its role as a prerequisite for successful implementation of cane-trained systems including Guyot, Pendelbogen, and various arched configurations where horizontal or downward cane orientation requires bending wood grown in upward orientation, with cultivars lacking adequate bending tolerance suffering unacceptable breakage losses or physiological compromise of bent cane sections. The biological basis of bending tolerance encompasses the mechanical properties of lignified cane tissues including flexibility, elastic limit, and breaking strength the vascular architecture determining whether conducting elements can accommodate the differential compression and tension stresses on inner and outer surfaces of bent canes and the wound response capacity for repairing micro-damage that may occur even in successful bending operations. Cane diameter, internode length, wood density, and the degree of lignification at bending time all influence bending tolerance outcomes, with thinner canes and longer internodes generally exhibiting greater flexibili…
IAO_0000116: Bending_Tolerance_Quality is_a Training_Response_Quality, representing the capacity to withstand cane bending without damage. This class addresses the mechanical stress tolerance of lignified canes during training operations requiring curvature. Distinguished from Positioning_Ease_Quality which addresses shoot manipulation during the growing season rather than dormant cane bending. The timing window, cane diameter selection, and technique quality all influence outcomes beyond inherent cultivar characteristics. Most relevant for Guyot, Pendelbogen, and arched training systems requiring horizontal or downward cane positioning.
IAO_0000118: Biegebelastbarkeit @de
IAO_0000118: Biegungstoleranz @de
IAO_0000118: Bogentoleranz @de
IAO_0000118: Rutenflexibilität @de
IAO_0000118: arching tolerance
IAO_0000118: bending strength
IAO_0000118: cane flexibility
IAO_0000118: cane pliability
IAO_0000119: Galet P (2000) General Viticulture. Oenoplurimedia, Chaintre, pp. 189-245 Huglin P, Schneider C (1998) Biologie et écologie de la vigne. Lavoisier, Paris, pp. 253-278 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 85-112
has db xref: PO:0025610

Beneficial Insect Habitat Role
type: Class
subclass of: Biodiversity Support Role
IAO_0000112: Pinot Noir vines in the Willamette Valley of Oregon bearing a beneficial insect habitat role maintain resident populations of Anagrus daanei parasitoid wasps at 60-80% parasitism rates on Erythroneura leafhopper eggs, Typhlodromus pyri predatory mites at 2-4 per leaf controlling Eotetranychus carpini below economic injury thresholds, and overwintering lacewing (Chrysoperla carnea) populations in bark crevices at 5-12 cocoons per vine, with adjacent hedgerows of Rosa eglanteria providing alternative prey and nectar resources sustaining parasitoid fitness during periods of low vineyard pest density.
IAO_0000114: IAO_0000122
IAO_0000115: A biodiversity support role that inheres in a grapevine whose canopy structure, bark surfaces, and surrounding vegetation provide habitat for predatory and parasitoid arthropods that contribute to natural pest suppression within the vineyard, supporting biological control as an ecosystem service.
IAO_0000116: Beneficial_Insect_Habitat_Role addresses the vine's function as structural habitat for the natural enemy complex that underpins conservation biological control in viticulture. The role is mediated by canopy complexity, bark roughness (increasing with vine age), pruning residue management, and the availability of alternative food sources such as pollen and extrafloral nectar: intensively managed young vines with smooth bark and minimal structural complexity provide substantially less natural enemy habitat than old, structurally complex vines. This role intersects with Integrated_Production_Role and Organic_Production_Role where biological control is a primary pest management strategy.
IAO_0000118: Biocontrol-Lebensraum-Rolle @de
IAO_0000118: Nützlingshabitat-Rolle @de
IAO_0000118: Raubinsekten-Schutz-Rolle @de
IAO_0000118: biocontrol habitat role
IAO_0000118: natural enemy habitat role
IAO_0000118: predator refuge role
IAO_0000119: Duso C et al. (2012) Biological control of mites in European vineyards, Integrated Pest Management of Temperate Horticultural Crops pp: 191-217 Pennington T et al. (2018) Habitat requirements of parasitoids in vineyards, BioControl 63: 805-818 Wilson H et al. (2017) Landscape diversity and crop vigor outweigh influence of local diversification on biological control of a vineyard pest, Ecosphere 8: e01736
has db xref: no direct PO equivalent

Berlandieri X Riparia Rootstock Role
type: Class
subclass of: Parentage Based Rootstock Role
IAO_0000112: SO4 (Selection Oppenheim 4, V. berlandieri × V. riparia) is the most widely planted rootstock globally, providing moderate vigor, lime tolerance (17-20% active lime), and balanced nutrient delivery to Riesling across German wine regions and to numerous cultivars worldwide. Kober 5BB (V. berlandieri × V. riparia, selected at Klosterneuburg) tolerates 20% active lime and shows excellent adaptation to the loess and limestone-influenced soils of Austrian Niederösterreich, supporting Grüner Veltliner and Zweigelt. Teleki 5C (V. berlandieri × V. riparia, Hungarian selection) provides similar characteristics with slightly lower vigor, widely used in Central European viticulture from Hungary through Slovenia to northern Italy.
IAO_0000114: IAO_0000122
IAO_0000115: A parentage-based rootstock role that inheres in a grafted rootstock by virtue of its genetic derivation from hybridization between Vitis berlandieri and Vitis riparia, combining traits from these two complementary North American species. V. berlandieri × V. riparia hybrids unite V. berlandieri's exceptional lime tolerance, moderate-to-good drought tolerance, and late budburst with V. riparia's excellent phylloxera resistance, cold hardiness, improved rooting capacity, and growth-controlling characteristics. This hybrid combination produces the most versatile and widely planted rootstock group globally, adapted to calcareous soils (lime tolerance 17-25% active lime), temperate-to-cool climates, and a broad range of viticultural situations. The V. berlandieri × V. riparia group shows moderate vigor (lower than V. berlandieri × V. rupestris), good-to-moderate drought tolerance, intermediate potassium uptake (lower than V. berlandieri × V. rupestris), and adequate cold hardiness for continental European climates. Rooting capacity is substantially improved over pure V. berlandieri (65-85% success rates).
IAO_0000116: Berlandieri_X_Riparia_Rootstock_Role represents the dominant rootstock hybrid group for temperate viticulture on calcareous soils. The combination balances V. berlandieri's lime tolerance (the trait most lacking in other species) with V. riparia's improved rooting, cold hardiness, and phylloxera resistance. Key selections include SO4, 5BB Kober, 5C Teleki, 125AA, 420A Millardet, and 161-49 Couderc. Compared to V. berlandieri × V. rupestris hybrids, this group shows lower vigor, reduced drought tolerance, better cold hardiness, and lower potassium delivery—characteristics favoring cool-climate premium wine production. The group is sometimes called the "Kober group" after the influential Austrian breeder Franz Kober.
IAO_0000118: Berlandieri × Riparia rootstock
IAO_0000118: Berlandieri-Riparia-Hybridunterlage @de
IAO_0000118: Berlandieri-×-Riparia-Unterlage @de
IAO_0000118: Kober-Gruppe @de
IAO_0000118: V. berlandieri × V. riparia rootstock
IAO_0000118: berlandieri-riparia hybrid rootstock
IAO_0000119: Ollat N et al. (2016) Grapevine rootstocks: origins and perspectives, Acta Horticulturae 1136: 11-22 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp.: 285-320 Bauer KP, Götz G (2013) Unterlagen der Rebe, Bayerische Landesanstalt für Weinbau und Gartenbau
has db xref: no direct PO equivalent

Berlandieri X Rupestris Rootstock Role
type: Class
subclass of: Parentage Based Rootstock Role
IAO_0000112: 110 Richter (V. berlandieri Resseguier No. 2 × V. rupestris Martin) is the archetypal Berlandieri × Rupestris rootstock, providing moderate vigor, excellent drought tolerance (root penetration exceeding 4 m), and lime tolerance (17-20% active lime), dominating Mediterranean viticulture for Tempranillo in Spain, Sangiovese in Italy, and Grenache in southern France. 1103 Paulsen (V. berlandieri Resseguier No. 2 × V. rupestris du Lot) confers high vigor and exceptional drought/heat tolerance to Primitivo and Nero d'Avola across southern Italy. 140 Ruggeri (V. berlandieri × V. rupestris du Lot) shows the highest vigor and K uptake in the group, supporting Catarratto on the driest hillside sites of Sicily.
IAO_0000114: IAO_0000122
IAO_0000115: A parentage-based rootstock role that inheres in a grafted rootstock by virtue of its genetic derivation from hybridization between Vitis berlandieri and Vitis rupestris, combining traits from these two complementary North American species native to the limestone and rocky habitats of Texas and the Ozark region. V. berlandieri × V. rupestris hybrids unite V. berlandieri's exceptional lime tolerance and iron efficiency with V. rupestris's deep rooting, drought tolerance, improved propagation success, and moderate vigor. This hybrid combination produces rootstocks supremely adapted to Mediterranean and warm-temperate climates on calcareous, drought-prone soils, with lime tolerance of 17-30% active lime, excellent drought tolerance (sustaining productivity below 400 mm annual rainfall), high-to-moderate vigor, and relatively high potassium translocation. The V. berlandieri × V. rupestris group dominates viticulture in Mediterranean Europe (Spain, Portugal, southern France, Italy, Greece), California, Australia, South Africa, and Chile. Cold hardiness is reduced compared to V. berlandieri × V. riparia hybrids, limiting use in continental climates with severe winters.
IAO_0000116: Berlandieri_X_Rupestris_Rootstock_Role represents the dominant rootstock group for warm-climate viticulture, combining the drought adaptations of both parental species evolved in the semi-arid limestone habitats of Texas and the Ozarks. Key selections include 110 Richter, 99 Richter, 1103 Paulsen, 140 Ruggeri, and 775 Paulsen. The high vigor and elevated potassium delivery of this group can be problematic for premium wine production where canopy control and must acidity are priorities compensatory management (deficit irrigation, crop load adjustment) is often required. Climate change is expanding the geographic relevance of this group as drought frequency increases in traditionally temperate regions.
IAO_0000118: Berlandieri × Rupestris rootstock
IAO_0000118: Berlandieri-Rupestris-Hybridunterlage @de
IAO_0000118: Berlandieri-×-Rupestris-Unterlage @de
IAO_0000118: Richter-Paulsen-Gruppe @de
IAO_0000118: V. berlandieri × V. rupestris rootstock
IAO_0000118: berlandieri-rupestris hybrid rootstock
IAO_0000119: Ollat N et al. (2016) Grapevine rootstocks: origins and perspectives, Acta Horticulturae 1136: 11-22 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Carbonneau A (1985) The early selection of grapevine rootstocks for resistance to drought conditions, American Journal of Enology and Viticulture 36: 195-198 Serra I et al. (2014) The interaction between rootstocks and cultivars to enhance drought tolerance, Australian Journal of Grape and Wine Research 20: 1-14
has db xref: no direct PO equivalent

Berry
type: Class
subclass of: Grapevine Morphological Structure
IAO_0000112: Cabernet Sauvignon berries developing from BBCH 71 (fruit set, 2 mm diameter, 7-10 days post-fertilization) through BBCH 89 (ripe berries, 12-15 mm diameter, 14-16 g fresh weight cluster average, 110-125 days post-fertilization) exhibit characteristic development= rapid green growth to 8-10 mm by BBCH 75 (6 weeks), lag phase maintaining 8-10 mm at BBCH 77 (8 weeks), veraison color change from green to red-purple at BBCH 81-83 (9-11 weeks), and ripening expansion to final size with sugar accumulation reaching 23-26°Brix, acidity declining to 5.5-7 g/L, pH increasing to 3.6-3.9, creating mature berries suitable for premium red wine production. Chardonnay white wine cultivar produces berries developing from 2 mm at fruit set (BBCH 71) to 11-14 mm at maturity (BBCH 89, 95-110 days post-fertilization, 1.8-2.4 g per berry), with veraison marked by color change from green to golden-yellow and achieving maturity at 21-24°Brix, 6-8.5 g/L acidity, pH 3.2-3.5, optimal for white wine production. Thompson Seedless stenospermocarpic table cultivar exhibits berry development from fruit set to maturity (18-22 mm diameter, 4-6 g per berry, 120-140 days development) with early fertilization followed by seed abortion at 3-5 weeks post-fertilization leaving only seed traces, allowing continued parthenocarpic berry expansion producing large seedless berries at 18-22°Brix suitable for fresh consumption. Pinot Noir berry anatomical sections at maturity reveal skin structure (epidermis, hypodermis, 3-5 outer mesocarp layers, 80-120 μm total thickness) containing anthocyanins, flesh structure (large parenchyma cells 80-180 μm diameter occupying 90-94% of berry volume) containing 24-26% sugars and 5.5-6.5 g/L acids, and 2-3 mature seeds (6-8 mm length) with lignified seed coats, demonstrating mature berry anatomical organization derived from fertilized ovary transformation.
IAO_0000114: IAO_0000122
IAO_0000115: A berry is the fruit developing from the fertilized or parthenocarpic ovary of the Vitis flower, representing the mature or developing grape that is the primary agricultural product and the defining characteristic structure of Vitaceae, consisting of skin (exocarp), flesh (mesocarp), and seeds (from fertilized ovules) or seed traces (in seedless types), with berry development proceeding through distinct phases from fruit set through ripening spanning 60-150 days depending on cultivar and environmental conditions. The berry structure comprises= (1) skin (exocarp and outer mesocarp layers) derived from ovary wall outer tissues, typically 40-180 μm thick at maturity, containing cuticle, epidermis, hypodermis, and several outer mesocarp cell layers, bearing stomata, lenticels, and often waxy bloom (epicuticular wax), functioning as protective barrier and containing pigments (anthocyanins in red/black cultivars, flavonols in white cultivars), tannins, and aromatic compounds (2) flesh (mesocarp) derived from ovary wall middle tissues, comprising the bulk of berry volume (typically 85-95% of total berry mass), consisting of large thin-walled parenchyma cells accumulating sugars (primarily glucose and fructose reaching 18-28% at maturity), organic acids (primarily tartaric and malic acids declining from 15-25 g/L at veraison to 4-9 g/L at maturity), water (70-85% of flesh mass at maturity), and various secondary metabolites (3) seeds developing from fertilized ovules, typically 0-4 seeds per berry (0 in seedless cultivars, 1-4 in seeded cultivars), or seed traces (rudimentary arrested seed structures in stenospermocarpic seedless types) (4) vascular system including dorsal and ventral vascular bundles running from pedicel through berry providing nutrient and water transport during development. Berry development follows characteristic phases= (1) fruit set (BBCH 71, 0-2 weeks post-fertilization) involving ovary retention, initial expansion, and transition from flower to frui…
IAO_0000116: Berry represents the fruit developing from the ovary and must be distinguished from Ovary (pre-fertilization structure) and from Cluster/Inflorescence (the berry-bearing structure). The berry is the fundamental unit determining grape quality and yield, with berry development biology, composition, and morphology critically important for viticulture and enology. Sub-classification into Developing_Berry captures the progression from fruit set through ripening, with further subdivision into Early and Mid-development phases. Understanding berry development, anatomy, and composition is essential for crop management, harvest timing, quality assessment, and for all aspects of grape production and utilization.
IAO_0000118: Beere @de
IAO_0000118: Traube @de
IAO_0000118: Weinbeere @de
IAO_0000118: fruit
IAO_0000118: grape
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 172-245 Coombe, B.G., McCarthy, M.G. (2000). Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research 6=131-135 Kennedy, J.A. (2002). Understanding grape berry development. Practical Winery & Vineyard July/August=1-5 Ollat, N. et al. (2002). Grape berry development= a review. Journal International des Sciences de la Vigne et du Vin 36=109-131.
has db xref: PO:0009001

Berry Ambient Temperature Differential Quality
type: Class
subclass of: Temperature Differential Quality
disjoint with: Canopy Air Temperature Differential Quality
IAO_0000112: Berry-ambient temperature differential measurement in McLaren Vale Shiraz during a 40°C heat event reveals exposed berry temperatures of 52°C representing a +12°C differential, while shaded berries within the canopy interior show 43°C representing only +3°C differential, with the 9°C difference between exposed and shaded fruit correlating to 40% lower anthocyanin content in exposed berries due to thermal degradation, demonstrating the critical importance of canopy architecture for fruit protection during extreme heat.
IAO_0000114: IAO_0000122
IAO_0000115: Berry-ambient temperature differential quality is a temperature differential quality that represents the difference between grape berry temperature and ambient air temperature, characterizing the degree of thermal departure from environmental conditions resulting from the berry's energy balance where radiant heating typically exceeds convective and minimal evaporative cooling, causing berry temperature to exceed air temperature during daylight hours. Within the BFO framework, this quality specifically captures the thermal relationship between the quality-determining reproductive structure and its atmospheric environment, providing critical information for heat stress assessment and quality prediction that cannot be derived from air temperature monitoring alone. The ontological significance lies in this differential quantifying the additional thermal stress experienced by berries beyond what air temperature indicates, where radiant heating elevations of 5-15°C above ambient are common in exposed fruit, meaning that heat damage thresholds based on air temperature substantially underestimate actual heat exposure. The magnitude of berry-ambient differential depends on solar radiation intensity, berry color (dark berries absorbing more radiation), wind speed affecting convective dissipation, and canopy position determining shade protection, with exposed berries in low-wind conditions showing the largest positive differentials. Unlike canopy-air differential which varies with plant water status through transpirational cooling modulation, berry-ambient differential is relatively insensitive to vine water status because berries lack significant transpirational cooling capacity, instead reflecting primarily physical factors of radiation load and convective environment. Measurement requires simultaneous berry temperature determination (contact thermocouple or infrared thermometer) and air temperature measurement in a shaded, ventilated location representative of the berry env…
IAO_0000116: Berry_Ambient_Temperature_Differential_Quality specifically addresses the fruit thermal status relative to environment, complementing Canopy_Air_Temperature_Differential_Quality which reflects whole-vine water status. This quality supports heat stress prediction and mitigation strategy evaluation. Unlike canopy temperature differential, berry-ambient differential is largely insensitive to vine water status and instead reflects physical exposure conditions, making it valuable for site and canopy architecture assessment rather than irrigation scheduling.
IAO_0000118: Beeren-Umgebungs-Temperaturdifferenz @de
IAO_0000118: Beerentemperaturerhöhung @de
IAO_0000118: Frucht-Umgebungs-Thermaldifferenz @de
IAO_0000118: Trauben-Luft-Temperaturdifferenz @de
IAO_0000118: berry thermal elevation
IAO_0000118: berry-air temperature difference
IAO_0000118: fruit-ambient thermal differential
IAO_0000118: grape temperature excess
IAO_0000119: Smart RE, Sinclair TR (1976) Solar heating of grape berries and other spherical fruits. Agricultural Meteorology 17(4): 241-259 Cola G et al. (2020) Grapevine phenology and climate change: relationships and trends in the Veneto region of Italy for 1964-2009. American Journal of Enology and Viticulture 71(3): 173-183
has db xref: no direct PO equivalent

Berry Cell Division Phase
type: Class
subclass of: Berry Development
IAO_0000112: Merlot in Bordeaux shows berry cell division phase during early-mid July Year N+1 at BBCH 71-73, with division activation days 3-6 post-fertilization, peak mitotic activity weeks 2-3 with 11-14 hour cell cycle times, progressive accumulation reaching 1.9-2.5 million mesocarp cells by week 4-5, division completion marking transition to expansion, under oceanic conditions of 20-26°C temperature, 1.7-2.1 seeds per berry supporting division through auxin, typical of this mid-season cultivar establishing cellularity determining 10-13 mm final berry size
IAO_0000114: IAO_0000122
IAO_0000115: Berry cell division phase represents the initial intensive mitotic growth period during berry development when pericarp mesocarp and exocarp cells undergo rapid proliferation establishing final cellular architecture, cell number accumulation determining berry size potential, and division completion marking transition to expansion-dominated growth, proceeding over first 3-5 weeks post-fertilization as primary developmental mechanism creating berry flesh cellularity. This critical cell proliferation phase occurs during early summer in late June-July in temperate regions Year N+1, spanning approximately 3-5 weeks from berry commitment with peak activity weeks 1-3, corresponding to BBCH 71-73 young fruit stages. Cell division phase mechanism involves auxin-stimulated cell cycle activation initiating mitotic activity, progressive cell number accumulation through repeated division rounds, peak division intensity during weeks 1-3 with maximum mitotic rates, gradual division rate decline weeks 3-5 as cells transition to expansion, and division completion establishing final cell population determining berry cellular foundation and size potential. Auxin stimulation of division shows hormone from developing seeds triggering cell cycle entry in quiescent pericarp cells, auxin signaling activating cyclin-dependent kinases and cell cycle regulators, hormone dose from seed number affecting division intensity and duration, and auxin as primary growth-promoting signal during early berry development. Cell cycle activation shows G1 phase entry from quiescent G0 state, progression through S phase with DNA replication, G2 phase preparation, and M phase mitosis producing daughter cells, with cycle times 10-15 hours during peak activity representing very rapid division characteristic of developmental growth. Division phase temporal progression shows initial division activation days 2-7 post-fertilization as auxin signaling establishes, mitotic activity onset week 1 with accelerating divis…
IAO_0000116: Berry_Cell_Division_Phase is first major phase of Berry_Development, distinguished by intensive mitotic activity establishing final cell number. Subdivided into Active_Berry_Cell_Division with division activation and onset, and Peak_Division_Activity with maximum proliferation. Duration 3-5 weeks with peak weeks 1-3. Cell cycle times 10-15 hours. Final cell number 1-4 million determining 60-80% size variation. Temperature and seed number major determinants. Irreversible cell number establishment. Critical phase for berry size potential. Precedes expansion phase.
IAO_0000118: Beeren-Zellteilungsphase @de
IAO_0000118: Zellproliferationsphase @de
IAO_0000118: Zellzahl-Etablierungsperiode @de
IAO_0000118: berry cell proliferation phase
IAO_0000118: cell number establishment period
IAO_0000118: mitotic growth phase
IAO_0000118: mitotische Wachstumsphase @de
IAO_0000118: proliferative berry phase
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 432-438 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Berry Cell Enlargement Phase
type: Class
subclass of: Berry Development
IAO_0000112: Merlot in Bordeaux shows berry cell enlargement phase during mid July-early August Year N+1 at BBCH 73-77, with cells enlarging from 32 micrometers post-division to 95 micrometers by phase end representing 18-fold volume increase, water uptake progressing from 0.4 to 1.6 g per berry per day, massive vacuole development occupying 88% cell volume, berry diameter expanding from 18 mm to 26 mm achieving 85% final size, fresh weight increasing from 6 g to 14 g, under oceanic conditions of 22-28°C temperature with adequate summer rainfall, typical of this mid-season cultivar completing enlargement phase
IAO_0000114: IAO_0000122
IAO_0000115: Berry cell enlargement phase represents the expansion-dominated growth period during berry development when established non-dividing cells progressively enlarge through water uptake and vacuole expansion, cell volume increasing 10-100 fold from post-division size 25-45 micrometers to mature size 80-200 micrometers, turgor-driven growth creating berry volumetric increase, and expansion establishing final berry size approaching genetic potential, proceeding over weeks 3-8 post-fertilization as exclusive or dominant growth mechanism following division completion. This critical expansion phase occurs during mid-late summer in mid July-early August in temperate regions Year N+1, spanning approximately 4-6 weeks with overlap during declining division and pure expansion post-division, corresponding to BBCH 73-77 pea-sized berry to beginning bunch closure stages. Enlargement mechanism involves initial cell enlargement with turgor-driven expansion onset, vacuole enlargement initiation, and cell wall loosening enabling growth, followed by rapid cell expansion with maximum expansion rate, massive vacuole formation occupying 85-95% cell volume, and peak berry growth rate achieving maximum size increase. Cell enlargement fundamentals show turgor pressure as driving force with osmotic water uptake generating 0.5-1.2 MPa pressure, turgor pushing against yielding cell walls causing expansion, water as primary volume contributor comprising 80-85% berry fresh weight, vacuole as major storage compartment expanding to dominate cell volume, and cell wall modification enabling expansion through loosening and synthesis. Water uptake dynamics show progressive increase from 0.3-0.5 g per berry per day during initial enlargement to 1.0-2.5 g per day during rapid expansion, xylem-mediated water import during early enlargement, possible phloem water contribution during later enlargement, and total water import 30-80 g per berry over enlargement phase depending on final size. Osmotic gradient d…
IAO_0000116: Berry_Cell_Enlargement_Phase represents expansion-dominated growth period following division. Subdivided into Initial_Cell_Enlargement with turgor onset, vacuole initiation, wall loosening, and Rapid_Cell_Expansion with maximum rate, massive vacuole, peak growth. Duration 4-6 weeks representing weeks 3-8. Cell volume increase 10-100 fold. Water uptake critical driver. Turgor 0.5-1.2 MPa. Vacuole 85-95% final volume. Berry achieves 70-90% final size. Water availability most critical environmental factor. Follows Berry_Cell_Division_Phase. Major size determinant accounting for 20-40% variation.
IAO_0000118: Beeren-Zellvergrößerungsphase @de
IAO_0000118: Beerenvergrößerungs-Periode @de
IAO_0000118: Zellexpansionsphase @de
IAO_0000118: Zellwachstumsphase @de
IAO_0000118: berry enlargement period
IAO_0000118: cell expansion phase
IAO_0000118: cell growth phase
IAO_0000118: expansion-dominated growth
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 440-450 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Berry Cluster Synchrony Quality
type: Class
subclass of: Organ Synchrony Quality
IAO_0000112: Berry-cluster synchrony assessment comparing cluster architectures in Cabernet Sauvignon reveals the compactness effect on within-cluster uniformity, with compact clusters (density 8.5 berries/cm rachis) showing moderate synchrony (berry-to-berry Brix CV 8.2% at harvest, exterior berries 24.8 Brix while interior berries only 22.1 Brix due to microclimate differences), while loose clusters (density 4.2 berries/cm) show higher synchrony (CV 4.5%, all berries within 23.5-25.0 Brix range from uniform exposure), demonstrating how cluster architecture affects berry-cluster synchrony with implications for clone and cluster management decisions targeting uniform fruit quality.
IAO_0000114: IAO_0000122
IAO_0000115: Berry cluster synchrony quality is an organ synchrony quality that represents the developmental coordination between individual berries and their parent clusters, and among clusters at different positions within the vine, characterizing the uniformity of fruit development at the cluster organizational level that determines harvest-time cluster homogeneity and the presence or absence of problematic berry subpopulations within clusters. Within the BFO framework, this quality specifically addresses the berry-cluster dimension of organ synchrony, distinguishing coordination at the cluster scale from vine-wide or block-wide synchrony while recognizing that cluster-level synchrony determines the practical unit of fruit quality—whether individual clusters contain uniformly developed berries suitable for quality wine production or mixed populations requiring sorting or compromised quality outcomes. The ontological significance lies in berry-cluster synchrony determining the within-cluster homogeneity that affects both fruit quality and harvest logistics, where synchronized berry development within clusters produces uniform fruit populations that can be harvested, processed, and fermented as coherent units, while asynchronous development creates mixed-maturity clusters that may require berry-level sorting, dilute quality through maturity heterogeneity, or force harvest timing compromises. The positional effects on berry-cluster synchrony include cluster position within shoots (basal versus apical clusters potentially differing in development), berry position within clusters (shoulder berries versus tip berries, interior versus exterior), and the cluster architecture effects that determine berry exposure and resource access (compact clusters showing different synchrony patterns than loose clusters). The cluster compactness interaction with synchrony shows that compact clusters may have reduced internal synchrony due to microclimate variation between exterior (exposed, warmer)…
IAO_0000116: Berry_Cluster_Synchrony_Quality addresses developmental coordination at the cluster organizational level determining within-cluster homogeneity. This quality affects practical fruit quality through berry population uniformity within harvest units. The class supports cluster management through berry-cluster synchrony characterization.
IAO_0000118: Beeren-Trauben-Synchronie @de
IAO_0000118: Beerenentwicklungskoordination @de
IAO_0000118: Intra-Trauben-Uniformität @de
IAO_0000118: Traubenhomogenität @de
IAO_0000118: berry developmental coordination
IAO_0000118: cluster homogeneity
IAO_0000118: fruit unit synchrony
IAO_0000118: within-cluster uniformity
IAO_0000119: Tello J, Ibáñez J (2017) What do we know about grapevine bunch compactness? A state-of-the-art review. Australian Journal of Grape and Wine Research 23(2): 1-10 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 277-316
has db xref: PO:0009001

Berry Color Description
type: Class
subclass of: Berry Description
IAO_0000112: The berry color description of Pinot Gris documents the distinctive grey-pink skin color (OIV 225:4, grey) overlying colorless flesh — the skin pigmentation results from the periclinal chimera constitution in which the outer epidermal layer (L1) carries a non-functional VvMYBA1 allele (producing no anthocyanin in the outermost cell layer) while the subepidermal layer (L2) retains a functional allele (producing anthocyanin in the hypodermis), creating the intermediate grey-pink coloration that is neither the deep blue-black of the parent Pinot Noir (where both L1 and L2 produce anthocyanin) nor the green-yellow of the sport Pinot Blanc (where both layers lack functional anthocyanin production). This chimeric color phenotype is unique to the Pinot Gris genotype and illustrates how berry color description must account for the layer-specific pigmentation architecture of periclinal chimeras.
IAO_0000114: IAO_0000122
IAO_0000115: A berry description component that documents the color characteristics of the mature berry, recording both the skin (exocarp) color visible externally and the flesh (mesocarp) color revealed upon cutting or crushing, with berry color being the most immediately visible cultivar identification character and the primary determinant of wine color potential — the distinction between white, rosé, red, and deeply pigmented teinturier cultivars reflects fundamentally different levels of anthocyanin biosynthesis in the skin and flesh tissues controlled by the VvMYBA1/A2 regulatory genes on chromosome 2.
IAO_0000116: Berry_Color_Description addresses the character that has the most profound commercial and cultural significance in viticulture — berry color determines wine color, which in turn defines the fundamental categories of winemaking (white, rosé, red), the applicable production regulations (appellation rules specifying permitted cultivars by color category), and the consumer perception and market positioning of the resulting wine. The genetic control of berry skin color is remarkably well characterized — the VvMYBA1 and VvMYBA2 genes on chromosome 2 encode R2R3-MYB transcription factors that activate the anthocyanin biosynthetic pathway in berry skin tissue, with loss-of-function mutations in these genes producing white-berried cultivars from pigmented ancestors: the Gret1 retrotransposon insertion in the VvMYBA1 promoter (Kobayashi et al. 2004) is the most common loss-of-function mutation, present in nearly all white V. vinifera cultivars, while deletions, point mutations, and retrotransposon excision events produce the range of color variants (white, grey, pink, red, blue-black) observed across the cultivar spectrum. The independent documentation of skin and flesh color is essential because these represent distinct tissue-specific regulatory programs — in nearly all V. vinifera cultivars, anthocyanin is produced only in the skin (hypodermis), with the flesh remaining colorless regardless of skin pigmentation, but in the rare teinturier cultivars (e.g., Alicante Bouschet, Saperavi), anthocyanin is also produced in the flesh, creating deeply colored juice even before skin contact.
IAO_0000118: Beerenfarben-Beschreibung @de
IAO_0000118: Fruchtfärbungs-Dokumentation @de
IAO_0000118: Traubenbeeren-Pigmentierung @de
IAO_0000118: berry pigmentation record
IAO_0000118: fruit coloration documentation
IAO_0000118: grape color characterization
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Kobayashi S et al. (2004) Retrotransposon-induced mutations in grape skin color, Science 304: 982 Walker AR et al. (2007) White grapes arose through the mutation of two similar and adjacent regulatory genes, Plant Journal 49: 772-785 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0009001

Berry Commitment
type: Class
subclass of: Berry Initiation
IAO_0000112: Syrah in Rhône Valley shows berry commitment during mid July Year N+1 at BBCH 71, with berries reaching commitment at 16-22 mm diameter 22-32 days post-fertilization, pericarp differentiation completed, vascular system established, developmental program fully activated, sink strength securing 45-58% photosynthate allocation, irreversible development assured, under warm Mediterranean conditions of 24-30°C temperature, typical of this mid-to-late season cultivar achieving commitment establishing secure fruit set and yield potential
IAO_0000114: IAO_0000122
IAO_0000115: Berry commitment represents the irreversible developmental decision point during berry initiation when berry achieves sufficient structural organization, establishes autonomous developmental capacity, activates full berry developmental program, and reaches assured maturation state capable of completing development to ripe fruit barring catastrophic stress, marking definitive transition from vulnerable initiation to committed development phase. This critical commitment point occurs during fruit development in early-mid July in temperate regions Year N+1, typically reached 2-4 weeks post-fertilization as berry initiation completes, corresponding to BBCH 71 young fruit stages. Commitment establishment involves attainment of critical berry size typically 12-25 mm diameter indicating successful expansion, completion of pericarp tissue differentiation creating functional structure, vascular system establishment providing autonomous resource access, developmental gene expression program full activation establishing self-sustaining development, sink strength establishment securing resource allocation priority, and overall irreversible state where berry development proceeds to maturity unless prevented by severe damage or environmental catastrophe. Critical size achievement shows berry diameter 12-25 mm representing threshold beyond which development typically assured, size reflecting successful cell division and expansion phases, critical mass providing metabolic and structural foundation for continued development, and size as indicator of commitment though not sole determinant. Critical size variation shows cultivar differences with small-berried cultivars reaching commitment at 12-15 mm and large-berried cultivars requiring 20-25 mm, environmental effects on size with favorable conditions enabling smaller commitment size, and size-independent commitment factors including developmental state. Structural organization completion shows pericarp layers fully differentiated int…
IAO_0000116: Berry_Commitment is fourth and final phase of Berry_Initiation, distinguished by irreversible developmental decision point. Represents achievement of assured maturation capacity typically 2-4 weeks post-fertilization at 12-25mm diameter. Involves structural completion, developmental program activation, sink strength establishment. Marks transition from vulnerable initiation to secure development. Post-commitment abortion rate <5%. Determines final berry number and yield. Completes Fruit_Set process. Transitions to Berry_Development phase. Critical fruit set completion indicator.
IAO_0000118: Beeren-Commitment @de
IAO_0000118: Entwicklungs-Verpflichtung @de
IAO_0000118: Fruchtansatz-Vollendung @de
IAO_0000118: berry development assurance
IAO_0000118: developmental commitment
IAO_0000118: fruit set completion
IAO_0000118: irreversible Beerenentwicklung @de
IAO_0000118: irreversible berry development
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 422-430 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Berry Composition Data
type: Class
subclass of: Quality Analysis Data
IAO_0000112: Berry composition data for Cabernet Sauvignon from Oakville, Napa Valley (2023 vintage) documents mean berry weight 1.32 g (n=200), skin weight 0.27 g (20.5% of berry mass), seed weight 0.064 g (4.8%, mean 2.1 seeds per berry), and pulp weight 0.99 g (74.7%), yielding a skin-to-pulp ratio of 0.27 — characteristic of well-developed but not excessively small berries from moderate deficit irrigation management. Berry composition data for Pinot Noir from Gevrey-Chambertin (2024 vintage) records berry weight 1.18 g, skin weight 0.19 g (16.1%), seed weight 0.052 g (4.4%), and pulp weight 0.94 g (79.5%), with the relatively thin skin fraction typical of Pinot Noir explaining the cultivar's characteristically moderate tannin extraction and delicate color that distinguishes it from thick-skinned varieties.
IAO_0000114: IAO_0000122
IAO_0000115: Berry composition data is a quality analysis data entity that documents the physical partitioning of grape berries into their constituent tissue components — skin, pulp (mesocarp), and seeds — through gravimetric dissection analysis, recording the absolute and relative mass of each tissue fraction and their derived ratios, providing the structural characterization that determines the potential extraction of phenolic compounds, aromatic precursors, and flavor-active molecules during winemaking and serving as a critical predictor of wine concentration, color depth, tannin structure, and overall quality potential independent of must chemistry measurements.
IAO_0000116: Berry composition data bridges the gap between vineyard grape assessment and winemaking outcome prediction by quantifying the physical structures from which phenolic, aromatic, and flavor compounds are extracted during maceration and fermentation. The fundamental principle underlying berry composition analysis is that wine quality-determining compounds (anthocyanins, tannins, flavor precursors) are concentrated in the skin and seed tissues, while the pulp contributes primarily sugar, water, and organic acids — therefore, berries with higher skin and seed proportions relative to pulp deliver more concentrated must and wine at equivalent sugar levels. The methodology requires careful manual dissection of representative berry samples (typically 50-200 berries) under controlled conditions, separating frozen or fresh berries into skin, seed, and pulp fractions with subsequent gravimetric analysis — a labor-intensive procedure that limits routine adoption but provides irreplaceable structural information. Berry composition is determined by the interaction of genetics (cultivar-specific skin thickness, seed number, and berry size potential), environment (water deficit reduces berry size and increases skin-to-pulp ratio, while ample water promotes pulp expansion), and management (crop load, irrigation timing, canopy exposure). The analysis should be performed at the anticipated harvest date or across multiple dates during the maturation period to capture the dynamic evolution of tissue proportions, as berry shrinkage during late-season dehydration can substantially alter composition ratios compared with earlier sampling. Modern near-infrared (NIR) sorting technology in wineries exploits berry composition differences to segregate incoming fruit by quality level, making berry composition data increasingly relevant for precision winemaking applications.
IAO_0000118: Beerengewebedaten @de
IAO_0000118: Beerenkomponentenanalyse @de
IAO_0000118: Beerenpartitionierungsdaten @de
IAO_0000118: Beerenzusammensetzungsdaten @de
IAO_0000118: berry component data
IAO_0000118: berry dissection data
IAO_0000118: berry partitioning data
IAO_0000118: berry physical composition
IAO_0000118: berry tissue analysis
IAO_0000118: physikalische Beerenanalyse @de
IAO_0000119: Roby G et al. (2004) Berry size and vine water deficits as factors in winegrape composition: anthocyanins and tannins. Australian Journal of Grape and Wine Research 10(2): 100-107 Iland P et al. (2011) Chemical Analysis of Grapes and Wine, 2nd Ed, Patrick Iland Wine Promotions, pp.: 78-88 Walker RR et al. (2005) Rootstock effects on salt tolerance of irrigated field-grown grapevines. Australian Journal of Grape and Wine Research 11(2): 174-183
has db xref: PO:0009010

Berry Density Quality
type: Class
subclass of: Tissue Density Quality
IAO_0000112: Pinot Noir berry density monitoring in the Willamette Valley shows progression from 1.058 g/mL at véraison to 1.092 g/mL at optimal harvest (24.2°Brix), with density measurement providing earlier detection of ripening plateau than Brix measurement alone, enabling harvest scheduling optimization that captures peak flavor development occurring 3-5 days before maximum sugar accumulation.
IAO_0000114: IAO_0000122
IAO_0000115: Berry density quality is a tissue density quality that inheres in the whole grape berry as an integrated unit and represents the composite mass per unit volume reflecting the combined contributions of all berry compartments including pulp, skin, seeds, and vascular tissues weighted by their respective volumes and individual densities. Within the BFO framework, this quality characterizes the intact berry as a biological entity whose density emerges from tissue organization rather than being directly measurable as a homogeneous material, distinguishing it from must density measured after tissue disruption. The ontological significance lies in berry density serving as a non-destructive maturity indicator that integrates multiple compositional parameters, where the characteristic density increase during ripening results primarily from sugar accumulation in the mesocarp that increases vacuolar solute concentration from approximately 5% to 25% total soluble solids. Berry density measurement methodologies include individual berry weighing combined with volume displacement or geometric calculation, flotation in calibrated density solutions, and batch measurements using hydrostatic techniques, with flotation methods enabling rapid sorting of large berry populations. The developmental trajectory shows berry density increasing from approximately 1.02 g/mL at fruit set to 1.06-1.10 g/mL at véraison, then continuing to rise during ripening to 1.08-1.14 g/mL at harvest depending on sugar accumulation and dehydration extent. Cultivar differences in berry density reflect both compositional variation and structural differences including skin thickness, seed number, and pulp cell size that affect the volume-weighted integration of tissue densities. Berry density correlates strongly with sugar content but provides additional information about tissue hydration status and structural integrity not captured by refractometry alone.
IAO_0000116: Berry_Density_Quality specifically addresses the intact whole berry, distinguishing from Tissue_Density_Quality of individual compartments and from Must_Density_Quality measured after crushing. This quality serves as the primary sorting parameter in density-based grape processing and correlates with but is not equivalent to sugar content due to additional influences of tissue hydration and structural organization. Measurement should specify methodology as values differ between flotation, displacement, and calculated approaches.
IAO_0000118: Beerendichte @de
IAO_0000118: Beerenspezifisches Gewicht @de
IAO_0000118: Gesamtbeerendichte @de
IAO_0000118: berry mass-volume ratio
IAO_0000118: composite berry density
IAO_0000118: intact berry specific gravity
IAO_0000118: intakte Beerendichte @de
IAO_0000118: whole berry density
IAO_0000119: Kontoudakis N et al. (2011) Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation. Journal of Agricultural and Food Chemistry 59(5): 1974-1984 Rolle L et al. (2012) Instrumental texture analysis parameters as markers of table-grape and winegrape quality. American Journal of Enology and Viticulture 63(1): 11-20
has db xref: PO:0009010

Berry Description
type: Class
subclass of: Ampelographic Description
IAO_0000112: The berry description of Cabernet Sauvignon documents small, round berries (OIV 220:3, OIV 223:2) with thick, deeply pigmented blue-black skin (OIV 225:6, OIV 228:7), firm crisp flesh with colorless juice (OIV 230:1), 1-3 well-developed seeds per berry, a distinctive herbaceous-cassis aroma profile (OIV 236:1-2), and a mean berry weight of 1.0-1.5 g — this combination of small size, thick dark skin, and high skin-to-pulp ratio (0.15-0.20 by weight) is the morphological foundation of Cabernet Sauvignon's winemaking character, providing the concentrated anthocyanin extraction (1,500-2,500 mg/kg total anthocyanin in skin), abundant tannin (3,000-5,000 mg/kg skin tannin), and structured, age-worthy wine style that has made Cabernet Sauvignon the world's most widely planted premium red wine grape.
IAO_0000114: IAO_0000122
IAO_0000115: An ampelographic description component that documents the morphological characteristics of the individual mature berry at harvest — the fleshy fruit developed from the fertilized ovary — recording size, shape, skin color, skin thickness, flesh texture and color, flavor characteristics, seed number, and the overall sensory profile that defines the cultivar-specific berry phenotype with direct consequences for wine style, table grape appeal, and processing suitability.
IAO_0000116: Berry_Description addresses the individual fruit that is the fundamental unit of grape production — whether destined for wine, table consumption, raisin drying, juice, or distillation, the berry's morphological and compositional characteristics determine the quality and style of the final product. The grape berry is botanically a true berry (a fleshy fruit developed from a single ovary without a stone), consisting of the exocarp (skin, comprising the outer epidermis, hypodermis containing pigments, and several layers of thick-walled cells), the mesocarp (flesh or pulp, the bulk of the berry consisting of large, thin-walled parenchyma cells containing the juice), and the endocarp (a thin layer surrounding the seeds): the relative development and composition of these tissue layers varies dramatically between cultivars and constitutes the morphological basis of cultivar suitability for different end uses — thick-skinned, small-berried cultivars with high skin-to-pulp ratio (e.g., Cabernet Sauvignon, Tannat) produce deeply colored, tannic wines thin-skinned, large-berried cultivars with low skin-to-pulp ratio (e.g., Chasselas, Italia) are preferred for table grape consumption where crisp texture and mild flavor are desired and muscat-flavored cultivars with aromatic compounds concentrated in the skin and sub-skin layers (e.g., Muscat of Alexandria, Gewürztraminer) produce the aromatic wines and table grapes valued for their distinctive fragrance.
IAO_0000118: Beeren-Beschreibung @de
IAO_0000118: Fruchtmorphologie-Dokumentation @de
IAO_0000118: Traubenbeeren-Charakterisierung @de
IAO_0000118: berry phenotype documentation
IAO_0000118: fruit morphology description
IAO_0000118: grape berry characterization
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0009001

Berry Detachment Resistance Quality
type: Class
subclass of: Attachment Strength Quality
disjoint with: Pedicel Attachment Quality
IAO_0000112: Berry detachment resistance quality determines harvest timing optimization in Pinot Noir for sparkling wine production, with whole-cluster pressing protocols requiring high detachment resistance (force above 3.5 N) to maintain intact berries during transport from vineyard to press, preventing juice oxidation and phenolic extraction that would compromise base wine finesse harvest crews monitor detachment resistance daily during the picking window, delaying harvest if values fall below threshold after rain events that hydrate abscission zones and temporarily reduce berry retention.
IAO_0000114: IAO_0000122
IAO_0000115: Berry_Detachment_Resistance_Quality represents the attachment strength quality specifically characterizing the resistance of grape berries to separation from their pedicels under applied force. This quality addresses the same anatomical junction as Pedicel_Attachment_Quality but emphasizes the practical resistance to detachment that determines harvest efficiency, handling tolerance, and shatter susceptibility. Detachment resistance is measured as the pull force required to separate a berry from its pedicel, typically expressed in Newtons (N), with values ranging from less than 1 N in loose-berried cultivars to greater than 6 N in tight-attachment varieties. The force required for detachment depends on the structural development of the attachment zone, the presence and maturity of abscission layer tissues, turgor pressure that affects tissue rigidity, and environmental factors including temperature and humidity at the time of assessment. High detachment resistance protects against shatter during transport and display but may complicate harvest, particularly mechanical harvest where removal relies on impact forces rather than cutting. Low detachment resistance facilitates harvest but causes problematic berry loss at every handling step from field to consumer. The mode of detachment (clean abscission versus tearing) affects both fruit quality and susceptibility to decay, with clean separation leaving a dry scar less vulnerable to infection than torn tissue with exposed juice. Assessment of detachment resistance employs calibrated pull-force measurement on samples of attached berries, with protocols standardizing pull direction, pull rate, and the method of gripping berries during measurement.
IAO_0000116: Berry_Detachment_Resistance_Quality addresses the force opposing berry separation and complements Pedicel_Attachment_Quality which addresses the structural characteristics of the connection. Detachment resistance is the primary functional measure for practical quality assessment, while pedicel attachment provides anatomical context for understanding resistance values. The force values should be interpreted relative to cultivar norms, as acceptable ranges differ substantially among varieties. Temperature affects measurement values, with cold fruit typically showing higher detachment resistance than warm fruit, requiring standardization for comparable results.
IAO_0000118: Ablösewiderstand @de
IAO_0000118: Abtrennkraft @de
IAO_0000118: Beerenhaftung @de
IAO_0000118: Schüttelfestigkeit @de
IAO_0000118: berry pull resistance
IAO_0000118: berry retention force
IAO_0000118: detachment force
IAO_0000118: shatter resistance
IAO_0000119: Fidelibus MW et al. (2007) Girdling and Gibberellic Acid Effects on Yield Components, Fruit Composition, and Fruit Skin Adhesion in 'Crimson Seedless' Table Grapes. Acta Horticulturae 754: 461-465 Beyaz R and Yildiz M (2017) Artificial Abscission Zone Formation in Grape Berry Pedicel by Application of Plant Growth Regulators. Scientia Horticulturae 225: 328-335
has db xref: no direct PO equivalent

Berry Development
type: Class
subclass of: Grapevine Phenological Process
IAO_0000112: Cabernet Sauvignon in Napa Valley shows berry development during mid July-late October Year N+1 at BBCH 71-89, with cell division phase weeks 0-4 establishing 2.4-3.2 million cells, expansion phase weeks 3-8 achieving 12-15 mm diameter, lag phase weeks 8-10, veraison week 10-12 initiating color change and sugar accumulation, ripening weeks 12-18 completing maturation reaching 24-26% sugar, 0.5-0.7% acid, full anthocyanin development, under warm climate conditions of 24-32°C, typical of this late-season cultivar achieving harvest maturity 110-130 days post-fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Berry development represents the comprehensive developmental progression from fruit set commitment through complete ripening when berry undergoes sequential coordinated phases including intensive cell division establishing cellular foundation, rapid expansion through cell enlargement, lag phase representing metabolic transition, veraison initiating ripening transformation, and progressive ripening achieving full maturity, spanning approximately 90-120 days from fruit set to harvest and determining berry composition, quality, and wine characteristics. This complete developmental sequence occurs during summer to autumn in late June-October in temperate regions Year N+1, encompassing entire berry maturation from young fruit to ripe berry, corresponding to BBCH 71-89 stages from young fruit development through full ripeness. Berry development encompasses multiple sequential phases including berry cell division phase with intensive mitotic activity weeks 0-4 establishing final cell number, berry expansion phase with cell enlargement weeks 3-8 achieving primary size, lag phase weeks 6-10 representing metabolic reorganization and growth quiescence, veraison weeks 8-12 initiating ripening transformation with color change and sugar accumulation onset, and ripening phase weeks 10-16 completing maturation through sugar accumulation, acid decline, and flavor development. Cell division phase characteristics show peak mitotic activity during first 3-4 weeks post-fertilization establishing mesocarp flesh cellularity, cell cycle times 10-15 hours during maximum division intensity, final cell number 1-4 million cells per berry determining size potential, auxin-stimulated division from developing seeds, and division completion by week 4 marking transition to expansion-dominated growth. Expansion phase characteristics show cell enlargement through water uptake and vacuole expansion weeks 3-8, volumetric increase 3-8 fold during rapid expansion, berry achieving 70-90% final size by exp…
IAO_0000116: Berry_Development represents complete developmental sequence from fruit set through full ripeness. Encompasses Berry_Cell_Division_Phase, Berry_Expansion_Phase, Lag_Phase, Veraison, and Ripening_Phase. Duration 90-120 days varying by cultivar and climate. Sequential coordinated phases determining berry composition and quality. Temperature major driver of development rate. Comprehensive documentation of berry maturation establishing wine quality foundation. BBCH 71-89 stages. Primary viticultural focus for quality achievement.
IAO_0000118: Beerenentwicklung @de
IAO_0000118: Beerenreifung @de
IAO_0000118: Fruchtentwicklung @de
IAO_0000118: Traubenentwicklung @de
IAO_0000118: berry maturation
IAO_0000118: berry ripening progression
IAO_0000118: fruit development
IAO_0000118: grape development
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 430-520 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Berry Development Rate Quality
type: Class
subclass of: Developmental Rate Quality
IAO_0000112: Berry development rate assessment comparing irrigation regimes in Cabernet Sauvignon reveals the water management effect on ripening dynamics, with full irrigation showing slower berry development rate (52 days from veraison to 24 Brix) maintaining berries in the cooling effect of transpiration, while regulated deficit irrigation shows accelerated rate (43 days to 24 Brix) from concentration effects and reduced berry size, with the 9-day difference shifting harvest into different weather windows and affecting the accumulation dynamics of sugars, acids, and phenolics that determine wine composition, demonstrating how management-induced rate variation affects fruit quality through ripening duration and timing effects.
IAO_0000114: IAO_0000122
IAO_0000115: Berry development rate quality is a developmental rate quality that represents the speed of berry growth, ripening, and maturation from fruit set through harvest, characterizing the rate of fruit development that determines the duration of the ripening period and the temporal alignment of maturity achievement with seasonal climate conditions critical for wine quality. Within the BFO framework, this quality specifically addresses the fruit developmental dimension of phenological rate, distinguishing berry development rate from earlier phenological phases while recognizing that berry development rate determines when harvest maturity is achieved relative to the declining temperatures and increasing precipitation risk of late season, making this rate a primary determinant of the thermal and weather conditions under which final fruit composition develops. The ontological significance lies in berry development rate determining the ripening window duration and the climate conditions during the final maturation phase that most directly affects wine quality, where rapid development compresses ripening potentially into hot conditions (accelerating sugar accumulation but potentially compromising flavor development), while slow development extends ripening into cooler conditions (favoring flavor complexity but risking incomplete ripening or harvest-period weather damage). The biphasic pattern of berry development creates distinct rate dynamics, with rapid growth during Phase I (fruit set to lag phase, 30-60 days, cell division and expansion driving volume increase), minimal development during the lag phase (1-2 weeks, metabolic transition), and resumed growth during Phase II (veraison to harvest, 35-55 days, cell expansion and ripening compound accumulation), with temperature affecting rates differently in each phase. The cultivar variation in berry development rate distinguishes early-ripening cultivars (Pinot Noir, Chardonnay requiring less thermal time from veraison to matur…
IAO_0000116: Berry_Development_Rate_Quality addresses the speed of fruit maturation determining ripening duration and harvest timing. This quality shows biphasic patterns and responds to temperature, crop load, and water status. The class supports harvest prediction and ripening management through berry development rate characterization.
IAO_0000118: Beerenentwicklungsrate @de
IAO_0000118: Beerenwachstumsrate @de
IAO_0000118: Fruchtreifungsrate @de
IAO_0000118: Reifungsgeschwindigkeit @de
IAO_0000118: berry growth rate
IAO_0000118: fruit maturation rate
IAO_0000118: maturation velocity
IAO_0000118: ripening rate
IAO_0000119: Coombe BG, McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research 6(2): 131-135 Sadras VO, Moran MA (2012) Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Australian Journal of Grape and Wine Research 18(2): 115-122
has db xref: PO:0009001

Berry Firmness Quality
type: Class
subclass of: Tissue Firmness Quality
IAO_0000112: Berry firmness quality in Thompson Seedless (Sultanina) defines harvest windows for different market destinations, with early harvest at 220-280 g compression force providing firmness for fresh market despite incomplete sugar accumulation, mid-harvest at 150-200 g offering balance between texture and flavor for domestic retail, and late harvest below 120 g yielding soft berries suitable only for raisin production or immediate processing this firmness-guided harvest segregation optimizes quality outcomes across the variety's multiple end uses.
IAO_0000114: IAO_0000122
IAO_0000115: Berry_Firmness_Quality represents the physical quality characterizing the integrated mechanical resistance of whole grape berries to deformation, capturing the combined contribution of skin, pulp, and internal structure to overall berry texture. Whole-berry firmness measurement provides the most practically relevant texture assessment for handling and storage quality prediction, as berries experience forces at the whole-berry level during harvest, transport, and processing. The mechanical response of intact berries reflects the turgor-maintained structure where the pressurized pulp cells provide internal support while the skin resists expansion and rupture. Berry firmness typically ranges from 1-4 N in compression tests and 0.5-3 N in puncture tests, with variation reflecting cultivar, ripeness, and physiological status. Firmness decreases substantially at véraison (40-60% reduction in many varieties) as cell wall loosening and turgor changes accompany the transition to ripening. Post-véraison firmness trajectories vary among cultivars, with some maintaining firmness through harvest (Autumn Royal, Crimson Seedless) while others soften progressively (Thompson Seedless, most wine grapes). Berry firmness correlates with handling durability, with firmer berries showing reduced damage from equivalent mechanical stress. The relationship between instrumental berry firmness and sensory texture perception (crispness, crunchiness, softness) depends on test geometry and cultivar, requiring validation for specific applications. Berry firmness measurement employs texture analyzers with compression platens or puncture probes, with standardized protocols specifying probe geometry, test speed, and sample positioning for reproducible results. The force-deformation curve provides firmness parameters including maximum force, slope (stiffness), and work (energy absorption).
IAO_0000116: Berry_Firmness_Quality addresses the integrated whole-berry mechanical response as distinct from tissue-specific firmness measurements. The whole-berry test captures the functional mechanical behavior during handling while concealing the individual tissue contributions that tissue-specific testing reveals. Berry firmness measurement is relatively straightforward technically, requiring only standardized compression or puncture protocols without the sample preparation challenges of tissue isolation. The class represents the most commonly measured firmness parameter in practical grape quality assessment.
IAO_0000118: Beerenfestigkeit @de
IAO_0000118: Beerenhärte @de
IAO_0000118: Gesamtbeerenfestigkeit @de
IAO_0000118: composite berry firmness
IAO_0000118: intact berry texture
IAO_0000118: intakte Beerentextur @de
IAO_0000118: overall berry hardness
IAO_0000118: whole-berry firmness
IAO_0000119: Rolle L et al. (2011) Berry Density and Size as Factors Related to the Physicochemical Characteristics of Muscat Hamburg Table Grapes (Vitis vinifera L.). Food Chemistry 125(4): 1385-1393 Maury C et al. (2019) Texture Analysis of Fruits and Vegetables. In: Ferranti P et al. (eds) Encyclopedia of Food Chemistry, Elsevier pp.: 452-458
has db xref: no direct PO equivalent

Berry Flesh Description
type: Class
subclass of: Berry Description
IAO_0000112: The berry flesh description of Muscat of Alexandria documents soft, melting flesh with abundant free-run juice (OIV 235:2, slightly firm to soft), an intensely aromatic muscat flavor dominated by linalool and geraniol monoterpenes (OIV 236:2, muscat flavor), and high juiciness with juice release upon gentle finger compression — this combination of soft texture, intense aroma, and abundant juice makes Muscat of Alexandria a dual-purpose cultivar valued both as a fresh table grape (where the aromatic flesh flavor is a primary quality attribute) and as a winemaking grape (where the free-run juice is rich in terpene precursors that produce the characteristically floral Muscat wines). The soft, aromatic Muscat of Alexandria flesh contrasts with the firm, crunchy, neutrally flavored flesh of Crimson Seedless (bred for table grape crunch with minimal aromatic character) and the moderately firm, herbaceous-flavored flesh of Cabernet Sauvignon (where the flesh flavor is subordinate to the skin tannin and color contributions to wine character).
IAO_0000114: IAO_0000122
IAO_0000115: A berry description component that documents the physical and sensory characteristics of the berry flesh (mesocarp) — the bulk tissue between the skin and the seeds constituting 75-85% of berry weight — recording consistency (firmness and texture), flavor profile (aromatic character and taste), and juiciness (the volume and ease of juice release upon compression), with flesh properties determining the eating quality for table grape assessment and the must composition and processing behavior for winemaking.
IAO_0000116: Berry_Flesh_Description addresses the tissue that constitutes the majority of the berry by mass and volume and provides virtually all of the juice extracted during pressing — the must composition (sugar, acid, pH, aroma precursors) that determines wine style is overwhelmingly derived from the flesh cells, while the phenolic compounds (color, tannin) are contributed by the skin and seed. The flesh consists of large, thin-walled parenchyma cells (150-400 μm diameter at maturity) that accumulate sugars (glucose and fructose, reaching 200-280 g/L at harvest), organic acids (primarily tartaric and malic, declining from 15-20 g/L at véraison to 5-9 g/L at harvest), and aroma precursors (terpenoids, norisoprenoids, thiols, and other volatile precursors in cultivar-specific profiles): the dramatic compositional changes during ripening from véraison to harvest — sugar doubling, acid declining by half, aroma precursors accumulating — transform the flesh from a hard, sour, unpalatable tissue to the sweet, aromatic, juice-filled flesh of the ripe berry. The physical properties of the flesh are determined by cell turgor, cell wall composition, and intercellular adhesion — firm-fleshed cultivars maintain high turgor pressure and strong intercellular bonds that resist deformation (the crisp table grape ideal), while soft-fleshed cultivars have lower turgor and weaker intercellular adhesion that allows easy cell separation and juice release (the juicy wine grape or eating grape character).
IAO_0000118: Beerenfleisch-Bewertung @de
IAO_0000118: Fruchtfleisch-Beschreibung @de
IAO_0000118: Mesokarp-Charakterisierung @de
IAO_0000118: berry flesh assessment
IAO_0000118: mesocarp characterization
IAO_0000118: pulp properties description
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0009001

Berry Fruit Aroma Quality
type: Class
subclass of: Fruity Aroma Quality
IAO_0000112: Berry fruit aroma assessment in Pauillac Cabernet Sauvignon identifies the varietal signature of blackcurrant and cassis (8.5 on 10-point scale) with supporting blackberry (6.2) and blueberry (4.8) notes, while Saint-Émilion Merlot-dominant blend shows shifted profile with blackberry (7.8) and plum (6.5) dominating over cassis (4.2), demonstrating how the specific berry balance distinguishes these neighboring appellations and their dominant varieties even when overall berry intensity is similar.
IAO_0000114: IAO_0000122
IAO_0000115: Berry fruit aroma quality is a fruity aroma quality that represents olfactory perception evoking small berry fruit-associated scents including blackberry, raspberry, blueberry, blackcurrant (cassis), redcurrant, strawberry, and cranberry notes, characterizing the concentrated, often intense aromatic impression that serves as the primary fruit descriptor category for most red wine varieties. Within the BFO framework, this quality addresses the dominant fruit aroma subcategory for red wines, distinguishing berry character from stone fruit while recognizing that berry descriptors provide the core varietal fruit identity for varieties from Cabernet Sauvignon (blackcurrant) through Pinot Noir (raspberry, cherry) to Zinfandel (blackberry, raspberry). The ontological significance lies in berry aroma defining red wine varietal identity more than any other descriptor category, where the specific berry note serves as the primary varietal marker (cassis for Cabernet Sauvignon, raspberry for Pinot Noir, blackberry for Syrah) and berry intensity indicates fruit quality and extraction success. The compositional basis for berry aroma includes multiple compound classes, with β-damascenone contributing to general berry character, furaneol and homofuraneol providing strawberry notes, specific esters contributing raspberry character, and methoxypyrazines (at low levels) enhancing the cassis perception in Cabernet family varieties. The color association between red, blue, and black berries and red wine creates strong perceptual expectations, with visual color intensity enhancing berry aroma perception through cross-modal interaction, demonstrating the integration of visual and olfactory processing in berry character assessment. The ripeness continuum within berry descriptors proceeds from tart red berries (redcurrant, cranberry suggesting underripe or cool) through ripe mixed berries (raspberry, blackberry) to jammy cooked berries (indicating very ripe or high extraction), providing qu…
IAO_0000116: Berry_Fruit_Aroma_Quality addresses the small berry fruit subcategory of fruity aroma, encompassing blackberry, raspberry, blackcurrant, blueberry, strawberry, and related notes. This quality provides the primary fruit descriptors for red wine varieties, with specific berry notes serving as varietal markers. The red-to-black berry spectrum and fresh-to-jammy continuum provide quality-relevant information within this category.
IAO_0000118: Beerencharakter @de
IAO_0000118: Beerenduft @de
IAO_0000118: Beerenfruchtaroma @de
IAO_0000118: Beerenfruchtduft @de
IAO_0000118: berry aroma
IAO_0000118: berry character
IAO_0000118: berry scent
IAO_0000118: small fruit notes
IAO_0000119: Escudero A et al. (2007) Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. Journal of Agricultural and Food Chemistry 55(11): 4501-4510 Pineau B et al. (2009) Which impact for β-damascenone on red wines aroma? Journal of Agricultural and Food Chemistry 55(10): 4103-4108
has db xref: no direct PO equivalent

Berry Growth Lag Phase
type: Class
subclass of: Berry Development
IAO_0000112: Chardonnay in Champagne shows berry growth lag phase during late August-September Year N+1 at BBCH 81, with growth rate declining to 2-4 mg per day establishing quiescence, berry dimensions stable at 8.2-8.6 mm diameter and 2.8-3.2 g fresh weight, seeds completing maturation with hard brown coats, sugars increasing slowly from 11% to 14%, acids declining from 1.1% to 0.9%, pH rising from 3.0 to 3.2, lag duration 2.5-3.5 weeks under cool maritime conditions of 18-24°C temperature, typical of this early-bursting white cultivar before veraison onset
IAO_0000114: IAO_0000122
IAO_0000115: Berry growth lag phase represents the growth quiescence period during berry development when berry achieves minimal growth rate typically <5 mg fresh weight per day, berry maintains relatively stable dimensions and composition while metabolically active, seed maturation completes establishing developmental readiness, metabolic reorganization prepares ripening machinery for veraison transformation, and lag phase creates temporal plateau between growth phase I and ripening phase II in characteristic double sigmoid growth pattern, proceeding over 1-4 weeks duration varying by cultivar and environment during mid-late summer to early autumn. This quiescent transition phase occurs during late summer to early autumn in late August-September in temperate regions Year N+1, spanning variable duration 1-4 weeks between enlargement completion and veraison onset, corresponding to BBCH 81 beginning of ripening stage representing pre-veraison period. Lag phase mechanism involves growth rate decline to minimal levels establishing quiescence, metabolic transition from growth-phase to pre-ripening metabolism, seed maturation completion enabling developmental progression, berry compositional stability with minimal changes, metabolic preparation activating ripening pathway components, and integrated quiescence creating developmental pause before veraison. Lag phase initiation shows transition from enlargement completion with growth rate declining from 10-30 mg per day to <5 mg per day, metabolic transition onset shifting gene expression and enzyme activities, compositional changes from late enlargement continued into early lag, and establishment of quiescent state. Minimal growth period characteristics show near-zero growth rate typically 1-5 mg fresh weight per day representing essential growth cessation, berry dimensions stable within 1-3% variation, seed development focus with seeds completing maturation, pre-veraison metabolism with subtle metabolic preparations for ripening, and s…
IAO_0000116: Berry_Growth_Lag_Phase represents growth quiescence period between enlargement and veraison. Subdivided into Lag_Phase_Initiation with growth decline and metabolic transition onset, and Minimal_Growth_Period with near-zero growth, seed maturation focus, and pre-veraison metabolism. Duration 1-4 weeks (cultivar and environment dependent). Growth rate <5 mg/day. Berry dimensions stable. Seed maturation completing. Metabolic preparation for ripening. Represents plateau in double sigmoid growth pattern. Temperature major duration determinant. Follows Berry_Cell_Enlargement_Phase. Precedes Veraison.
IAO_0000118: Beeren-Wachstums-Lag-Phase @de
IAO_0000118: Lag-Periode @de
IAO_0000118: Prä-Veraison-Ruhephase @de
IAO_0000118: Wachstumsplateau @de
IAO_0000118: development pause
IAO_0000118: growth plateau
IAO_0000118: lag period
IAO_0000118: pre-veraison quiescence
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 453-460 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Berry Heat Tolerance Disposition
type: Class
subclass of: Heat Tolerance Disposition
IAO_0000112: Comprehensive assessment of Berry_Heat_Tolerance_Disposition at the Australian Wine Research Institute compared berry responses to controlled heating (berry surface temperature maintained at 45°C for 4 hours using infrared heaters) across 18 cultivars at véraison. Damage was assessed by visual scoring (sunburn symptoms), electrolyte leakage from berry skin, anthocyanin retention (red cultivars), and sugar-acid balance at harvest. Berry_Heat_Tolerance_Disposition varied substantially among cultivars. 'Grenache' demonstrated exceptional tolerance with minimal visible damage (score 0.5/5), low electrolyte leakage (18% relative increase), and anthocyanin retention of 85% following heat treatment. 'Pinot Noir' showed high sensitivity with severe sunburn (score 3.5/5), high leakage (52% increase), and anthocyanin loss to 45% of control, with affected berries failing to complete normal ripening. Among white cultivars, 'Verdelho' (tropical origin) exhibited strong Berry_Heat_Tolerance_Disposition while 'Chardonnay' was sensitive. Interestingly, berry heat tolerance did not correlate strongly with leaf heat tolerance (r = 0.38), suggesting partially independent mechanisms. Cluster architecture analysis revealed that cultivars with loose clusters and pendant orientation showed less heat damage under field conditions due to improved air circulation and reduced radiation interception, indicating that both intrinsic tissue tolerance and avoidance through architecture contribute to field-level Berry_Heat_Tolerance_Disposition.
IAO_0000114: IAO_0000122
IAO_0000115: A Berry_Heat_Tolerance_Disposition is a Heat_Tolerance_Disposition that inheres in Vitis vinifera grape berries and is realized through mechanisms that protect berry tissues from high temperature damage during ripening, preserving berry integrity, preventing premature abscission, and maintaining the biochemical composition essential for wine quality. This disposition represents heat tolerance of the economically critical fruit tissue, with berry heat damage manifested as sunburn (tissue necrosis from combined heat and light stress), heat-induced abscission (berry drop from pedicel failure), accelerated sugar accumulation with insufficient phenolic and aromatic development (decoupled ripening), anthocyanin degradation in red varieties, and altered acid metabolism (malate respiration). Berry temperature during hot periods can substantially exceed air temperature due to direct solar radiation absorption, with exposed berries reaching 45-50°C under full sun when air temperature is 35-40°C. Berry_Heat_Tolerance_Disposition encompasses both avoidance mechanisms (canopy architecture providing berry shading, berry skin properties reflecting radiation) and tolerance mechanisms (heat shock protein accumulation in berry tissues, antioxidant systems, cell wall stability). Cultivars differ in berry heat tolerance based on skin pigmentation (darker berries absorb more radiation), skin thickness and composition, cluster architecture affecting berry exposure, and biochemical heat protection capacity, with substantial breeding relevance as hot-climate viticulture expands.
IAO_0000116: Berry_Heat_Tolerance_Disposition is_a Heat_Tolerance_Disposition. Berry heat tolerance is distinct from vegetative tissue heat tolerance, with different damage mechanisms and consequences. Berry temperature can greatly exceed air temperature due to radiative heating. Child classes include Sunburn_Resistance_Disposition (combined heat/light damage) and Heat_Induced_Abscission_Resistance_Disposition (berry drop). Heat damage affects both yield (abscission, sunburn) and quality (anthocyanin degradation, decoupled ripening). Cluster architecture contributes to field heat exposure independently of intrinsic tissue tolerance.
IAO_0000118: Beeren-Hitzetoleranz-Disposition @de
IAO_0000118: Frucht-Thermotoleranz @de
IAO_0000118: Trauben-Hitzestress-Resistenz @de
IAO_0000118: berry thermotolerance
IAO_0000118: fruit heat tolerance
IAO_0000118: grape heat stress resistance
IAO_0000119: Greer DH, Weston C (2010) Heat stress affects flowering, berry growth, sugar accumulation and photosynthesis of Vitis vinifera, Functional Plant Biology 37:206-214 Spayd SE et al. (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries, American Journal of Enology and Viticulture 53:171-182 Mori K et al. (2007) Loss of anthocyanins in red-wine grape under high temperature, Journal of Experimental Botany 58:1935-1945
has db xref: PO:0009001

Berry Initiation
type: Class
subclass of: Fruit Set
IAO_0000112: Syrah in Rhône Valley shows berry initiation during early-mid July Year N+1 at BBCH 69-71, with auxin from 1.6-2.4 developing seeds triggering ovary expansion from 6 mm to 15-22 mm over 3 weeks, peak cell division producing berry flesh cells, pericarp differentiation into skin and flesh layers, developmental commitment establishing irreversible berry formation, under warm Mediterranean conditions of 24-30°C temperature, typical of this mid-to-late season cultivar completing initiation establishing berry developmental trajectory
IAO_0000114: IAO_0000122
IAO_0000115: Berry initiation represents the critical developmental transition phase following successful fertilization when auxin and other hormone signals from developing seeds trigger ovary expansion, stimulate cell division and growth in pericarp tissues, activate berry developmental programs, and establish irreversible commitment to berry formation, marking definitive shift from reproductive flowering to developmental fruit growth phase. This essential transition phase occurs during early fruit development in late June-early July in temperate regions Year N+1, proceeding over 2-4 weeks following fertilization as berry development begins, corresponding to BBCH 69-71 stages. Berry initiation encompasses coordinated processes including post-fertilization signaling with hormone production and transport from seeds to ovary, ovary expansion initiation with rapid growth beginning, early berry formation with tissue differentiation and structure establishment, and berry commitment reaching irreversible developmental state assured of maturation. Post-fertilization signaling shows auxin synthesis in developing embryo and endosperm beginning within days of fertilization, auxin export from seeds through seed coat and funiculus to ovary wall tissues, hormone accumulation in pericarp triggering growth responses, and additional signaling molecules including gibberellins and cytokinins possibly contributing to developmental activation. Auxin as primary signal shows indole-3-acetic acid as major form, hormone levels correlating with seed number and developmental activity, auxin perception in ovary wall cells triggering gene expression changes, and hormone as essential trigger for berry development initiation preventing flower abortion. Anti-abscission effect shows auxin blocking abscission zone formation at pedicel, hormone maintaining vascular connections supporting developing berry, and preventing programmed flower senescence pathway creating fruit retention. Growth-promoting effect shows …
IAO_0000116: Berry_Initiation represents critical transition phase within Fruit_Set establishing berry development. Subdivided into Post_Fertilization_Signaling with hormone communication, Ovary_Expansion_Initiation beginning growth, Early_Berry_Formation establishing structure, and Berry_Commitment reaching irreversible state. Duration 2-4 weeks post-fertilization. Auxin from seeds primary trigger. Peak cell division determining berry flesh cellularity. Marks definitive shift to developmental phase. Resource allocation shifts to berries as dominant sink. Commitment establishes assured maturation. Determines berry developmental potential.
IAO_0000118: Beeren-Initiierung @de
IAO_0000118: Beerenentwicklungs-Beginn @de
IAO_0000118: Entwicklungs-Commitment @de
IAO_0000118: Fruchtbildungs-Start @de
IAO_0000118: berry development initiation
IAO_0000118: developmental commitment
IAO_0000118: fruit formation start
IAO_0000118: ovary to berry transition
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 415-425 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 315-322 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Berry Length
type: Class
subclass of: Berry Size Description
IAO_0000112: The berry length of Cornichon (syn. Olivette) documents extremely elongated berries measuring 30-40 mm from pedicel to stylar remnant — the longest berries in commercial V. vinifera cultivation, with a length-to-width ratio of 2.5-3.5 producing the distinctive finger-shaped or horn-shaped berry form (cornichon is French for gherkin, reflecting the berry's resemblance to a small cucumber) that makes this cultivar immediately identifiable among all grape varieties. This extreme berry length contrasts with the short berries of Pinot Noir (12-15 mm, length-to-width ratio approximately 1.0, yielding the near-spherical berry form) and the medium berries of Cabernet Sauvignon (12-14 mm, ratio approximately 1.05-1.10, yielding a slightly oblate spheroid).
IAO_0000114: IAO_0000122
IAO_0000115: A berry size description component that records the maximum length of the individual mature berry measured along the longest axis from the pedicel attachment (proximal pole) to the stylar remnant (distal pole), expressed in millimeters, providing the longitudinal dimension that together with berry width defines the overall berry proportions and enables the calculation of the length-to-width ratio used in berry shape classification.
IAO_0000116: Berry_Length documents the longitudinal dimension that is the primary axis used in berry shape classification — the ratio of berry length to berry width defines the fundamental geometric categories from oblate (wider than long, ratio 2.0). The measurement axis is defined from the proximal pole (the point of pedicel attachment, marked by the brush — the remnant vascular tissue at the berry-pedicel junction) to the distal pole (the stylar scar or navel, the remnant of the style from the original flower): in round berries these poles are easily identified but the measurement is nearly identical regardless of orientation, while in elongated berries the measurement axis is unambiguous but must be carefully aligned with the true longitudinal axis rather than any asymmetric curvature that some cultivars exhibit. Berry length is genetically determined with moderate environmental modification — water deficit during Phase III can reduce berry length by 10-20% compared to fully irrigated conditions, but the cultivar-specific proportional shape (the length-to-width ratio) is maintained because both dimensions are proportionally affected by water status.
IAO_0000118: Beeren-Längenmessung @de
IAO_0000118: Beerenlänge @de
IAO_0000118: Frucht-Achsenlänge @de
IAO_0000118: berry axis length
IAO_0000118: berry longitudinal dimension
IAO_0000118: fruit length measurement
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0009001

Berry Number Per Cluster Quality
type: Class
subclass of: Quantity Yield Quality
IAO_0000112: Berry number per cluster assessment comparing flowering conditions in Sauvignon Blanc reveals the weather effect on fruit set outcomes, with favorable flowering (warm, dry, 22°C average) producing 125 berries per cluster (42% fruit set from 300 flowers/cluster), marginal conditions (cool, humid, 16°C average) producing 85 berries per cluster (28% fruit set), and poor conditions (cold, wet, 12°C with rain during bloom) producing only 55 berries per cluster (18% fruit set), with the 56% reduction in berry number under poor conditions directly reducing yield potential and creating loose clusters with altered wine production characteristics.
IAO_0000114: IAO_0000122
IAO_0000115: Berry number per cluster quality is a quantity yield quality that represents the count of berries within individual clusters, characterizing the fruit set outcome that determines cluster architecture and contributes to cluster weight, with berry number established at fruit set when successful pollination and fertilization convert flowers into developing berries while unfertilized flowers abscise. Within the BFO framework, this quality specifically addresses the berry count dimension within clusters, distinguishing the number of berries from their individual size while recognizing that berry number is fixed at fruit set and remains constant through development (barring berry drop from disease or severe stress), with this early determination meaning that conditions during flowering have lasting effects on cluster composition. The ontological significance lies in berry number per cluster being determined during the critical flowering period when weather conditions, vine carbohydrate status, and pollination success interact to establish how many flowers become berries, with fruit set percentages typically ranging from 25-50% in wine grapes (meaning 50-75% of flowers fail to develop into berries), and with this conversion efficiency substantially affecting cluster compactness and final yield. The factors affecting berry number include flower number per cluster (established during bud differentiation the previous year), fruit set percentage (determined by conditions during flowering), and berry retention through development (normally high but reduced by disease, severe stress, or physiological drop), with the multiplicative relationship berry number = flower number × fruit set percentage × retention rate determining final count. The cluster compactness implications of berry number interact with berry size—high berry numbers with large berries producing compact clusters prone to disease, while lower berry numbers or smaller berries produce loose clusters with better air ci…
IAO_0000116: Berry_Number_Per_Cluster_Quality addresses the count of berries within clusters reflecting fruit set success. This quality is determined at flowering and affects both yield and cluster architecture. The class supports fruit set assessment and compactness prediction through berry number characterization.
IAO_0000118: Beeren pro Büschel @de
IAO_0000118: Beerenpopulation @de
IAO_0000118: Beerenzahl pro Traube @de
IAO_0000118: Beerenzählung @de
IAO_0000118: berries per bunch
IAO_0000118: berry count
IAO_0000118: berry population
IAO_0000118: fruit set number
IAO_0000119: May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 145-230
has db xref: no direct PO equivalent

Berry Pedicel
type: Class
subclass of: Pedicel
IAO_0000112: Pinot Noir berry pedicel at véraison (BBCH 83) measures 4-6 mm length, 1.0-1.5 mm diameter, contains 2-3 vascular bundles transitioning from predominantly xylem flow (Phase I) to increasing phloem dominance (Phase III), shows partial lignification with tan coloration, and supports 0.8-1.2 g berry mass with attachment strength 1.5-2.0 N indicating immature abscission zone
IAO_0000114: IAO_0000122
IAO_0000115: A berry pedicel is a pedicel specifically emphasizing its functional role in berry attachment, support, and vascular supply during berry development and ripening, representing the critical structural and physiological connection between individual berries and the cluster rachis system. Berry pedicel development parallels berry development through distinct phases= early fruit set (pedicel elongation and strengthening, 0-2 weeks post-fertilization, BBCH 71-73), Phase I berry growth (pedicel vascular expansion supporting rapid berry cell division, 2-6 weeks post-fertilization, BBCH 73-77), Phase II lag phase (pedicel lignification and structural reinforcement, 6-8 weeks post-fertilization, BBCH 77-81), and Phase III ripening (pedicel maturation with progressive abscission zone development, 8-16 weeks post-fertilization, BBCH 81-89). Berry pedicel anatomy shows developmental specialization= proximal end (rachis attachment) with reinforced vascular connection and mechanical strength for cluster support, mid-region with longitudinal vascular bundles (typically 2-4 bundles containing xylem vessels 15-50 μm diameter and phloem sieve tubes) embedded in parenchymatous cortex, and distal end (berry attachment) with receptacle tissue transitioning to berry exocarp and specialized abscission zone. Berry pedicel vascular function varies by developmental phase= during Phase I berry growth (BBCH 73-77) xylem flow dominates providing water and minerals for rapid berry expansion through cell division and early cell expansion (xylem flow rates 0.1-0.5 mg water/berry/hour), during Phase II lag phase (BBCH 77-81) both xylem and phloem are active with reduced xylem flow and increasing phloem import, and during Phase III ripening (BBCH 81-89) phloem increasingly dominates with xylem flow declining or reversing (phloem sugar import 0.5-2.0 mg/berry/hour supporting rapid sugar accumulation). Berry pedicel mechanical properties include= tensile strength 5-15 MPa (varying with developmental s…
IAO_0000116: Berry_Pedicel emphasizes functional berry support and vascular supply and is distinguished from Pedicel (complete structure including all attachment contexts) and specific pedicel subtypes (Attached_Berry_Pedicel, Mature_Berry_Pedicel) by focus on developmental phases and physiological roles in berry nutrition and attachment. Critical for understanding berry size determination through vascular capacity, sugar accumulation patterns during ripening, cluster architecture development, and harvest characteristics.
IAO_0000118: Beerenverbindungsstiel @de
IAO_0000118: Einzelbeerenstiel @de
IAO_0000118: Fruchtträger @de
IAO_0000118: Fruit stalk
IAO_0000118: Individual berry stem
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Greenspan, M. D., Shackel, K. A., & Matthews, M. A. (1994). Developmental changes in the diurnal water budget of the grape berry exposed to water deficits. Plant, Cell & Environment, 17(7), 811-820.
has db xref: PO:0009052

Berry Ripening Delay Quality (K)
type: Class
subclass of: Potassium Deficiency Symptom Quality
disjoint with: Marginal Leaf Necrosis Quality (K)
IAO_0000112: Berry ripening delay quality assessment for potassium deficiency in Napa Valley Merlot compared ripening trajectories between potassium-deficient and potassium-sufficient vineyard zones to quantify the fruit quality impacts of K limitation. Weekly fruit sampling from véraison through harvest tracked ripening parameters across the potassium gradient established by soil variation and historical fertilization. Berry ripening delay quality manifested as reduced sugar accumulation rate in deficient zones, with Brix increasing at 0.18°/day versus 0.25°/day in sufficient zones, resulting in harvest Brix of 23.5° versus 25.8° at equivalent calendar date representing a 2.3° deficit. Acidity parameters showed berry ripening delay quality with titratable acidity of 6.8 g/L versus 5.2 g/L at harvest and pH 3.45 versus 3.62, indicating that the delayed acid degradation paralleled the delayed sugar accumulation. Color development showed berry ripening delay quality with anthocyanin concentration at harvest of 0.85 mg/g in deficient zones versus 1.35 mg/g in sufficient zones, a 37% reduction affecting wine color potential. Within-cluster variation assessment revealed berry ripening delay quality with coefficient of variation for individual berry Brix of 18% in deficient clusters versus 8% in sufficient clusters, reflecting the uneven ripening that complicates harvest timing. The berry ripening delay quality assessment established that achieving target ripeness in the deficient zone required extending harvest by 12 days, during which time increased Botrytis pressure and dehydration risk offset some of the ripening benefit, demonstrating the practical harvest management challenges created by potassium-limited ripening.
IAO_0000114: IAO_0000122
IAO_0000115: Berry ripening delay quality in potassium deficiency is a potassium deficiency symptom quality that inheres in grapevine fruit and represents the impaired and asynchronous fruit maturation resulting from inadequate potassium availability for the enzyme-mediated processes of sugar accumulation, acid metabolism, and color development that constitute normal ripening, with potassium-deficient fruit showing delayed achievement of target Brix, elevated titratable acidity, uneven ripeness within and among clusters, and reduced anthocyanin accumulation in red cultivars. This quality captures the fruit quality dimension of potassium deficiency, recognizing that while foliar symptoms are diagnostically useful, the fruit quality impacts are often the most economically significant consequence of potassium limitation, directly affecting wine quality potential. The ontological significance of berry ripening delay quality in potassium deficiency lies in its direct relationship to wine quality outcomes, where delayed and uneven ripening compromises the simultaneous achievement of sugar, acid, and phenolic maturity that defines optimal harvest timing for quality wine production. The biological basis of potassium-limited ripening encompasses the role of potassium as activator of enzymes involved in sugar transport and accumulation in berries, the influence of potassium on organic acid metabolism particularly the respiration of malic acid during ripening, and the effects of potassium on anthocyanin synthesis and accumulation that determine color development in red varieties. The relationship between berry potassium content and ripening parameters shows potassium's central role, with fruit potassium concentration correlating positively with sugar accumulation rate and negatively with final titratable acidity, such that potassium deficiency produces the characteristic combination of lower Brix and higher acidity at any given point during ripening. The uneven ripening within clusters res…
IAO_0000116: Berry_Ripening_Delay_Quality_(K) is_a Potassium_Deficiency_Symptom_Quality, representing the impaired fruit maturation from K-limited sugar accumulation, acid metabolism, and color development. This class addresses the economically critical fruit quality dimension of K deficiency. The Brix-TA-anthocyanin triad all affected by K status. Within-cluster variation creates harvest timing dilemmas. Extended hang time may create secondary problems (disease, dehydration). Wine quality directly impacted through composition effects on color, acidity, and balance.
IAO_0000118: Beerenreifeverzögerung bei K-Mangel @de
IAO_0000118: K-Stress-Reifeverzögerung @de
IAO_0000118: K-deficiency ripening impairment
IAO_0000118: K-stress ripening delay
IAO_0000118: Kalium-limitierte Reife @de
IAO_0000118: delayed fruit ripening
IAO_0000118: potassium-limited maturation
IAO_0000118: verzögerte Fruchtreifung @de
IAO_0000119: Mpelasoka BS et al. (2003) A review of potassium nutrition in grapevines with special emphasis on berry accumulation. Australian Journal of Grape and Wine Research 9:154-168 Rogiers SY et al. (2006) Mineral sinks within ripening grape berries (Vitis vinifera L.). Vitis 45:115-123 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345
has db xref: PO:0009001

Berry Sampling Reliability Quality
type: Class
subclass of: Harvest Timing Indicators Quality
IAO_0000112: Berry sampling reliability quality evaluation in a 12-hectare Barossa Valley Shiraz block exhibiting substantial vigor variation assessed the sampling intensity required for confident harvest decisions. Initial 100-berry samples collected from single vineyard transects showed poor berry sampling reliability quality with between-sample Brix coefficient of variation of 8.2%, insufficient for detecting the 0.5°Brix differences relevant to harvest timing optimization. Implementation of stratified random sampling with 200-berry samples from each of three vigor zones improved berry sampling reliability quality to CV of 3.1%, enabling detection of meaningful compositional differences with 95% confidence. Further increase to 500 berries per zone achieved CV of 1.8% but with diminishing returns relative to collection effort. Spatial analysis revealed that 65% of sampling variance originated from between-vine differences within zones rather than between-zone differences, informing protocol optimization focusing on increased vine sampling rather than zone subdivision, ultimately establishing a 300-berry stratified protocol as the cost-effective standard achieving adequate berry sampling reliability quality for commercial harvest decisions.
IAO_0000114: IAO_0000122
IAO_0000115: Berry sampling reliability quality is a harvest timing indicators quality that inheres in a grapevine cultivar or clone within a specific vineyard context and represents the consistency and accuracy with which collected berry samples reflect the true compositional status of the target population, determined by the uniformity of ripening across the vineyard block, the effectiveness of sampling protocols for capturing representative material, and the stability of sample composition between collection and analysis that enables reliable inference from sample measurements to population characteristics. This quality fundamentally influences the confidence of harvest timing decisions, recognizing that indicator measurements are only as reliable as the samples from which they are derived, with sampling error potentially exceeding analytical error as the primary source of uncertainty in maturity assessment for heterogeneous vineyard populations. The ontological significance of berry sampling reliability quality lies in its role as the foundation for evidence-based harvest decisions, wherein reliable sampling enables confident timing determination while unreliable sampling introduces uncertainty that may lead to suboptimal harvest decisions regardless of indicator quality or analytical precision. The biological basis of berry sampling reliability quality encompasses the spatial variation in ripening status across the vineyard block determined by soil heterogeneity, microclimate gradients, and vine-to-vine variation the within-cluster and within-vine variation in berry composition reflecting flower timing, pollination success, and positional effects on development and the temporal stability of composition in harvested samples during transport and holding before analysis. Sampling protocols designed to maximize berry sampling reliability quality employ stratified random sampling across defined vineyard zones, collection of sufficient berry numbers to reduce sampling variance be…
IAO_0000116: Berry_Sampling_Reliability_Quality is_a Harvest_Timing_Indicators_Quality, representing the accuracy and consistency of sample collection for maturity assessment. This class addresses sampling methodology rather than the indicators measured, recognizing that sample quality fundamentally limits indicator utility. The coefficient of variation provides quantitative metric for reliability assessment. Stratified sampling protocols addressing vineyard heterogeneity improve reliability over simple random approaches. Critical for meaningful maturity data supporting harvest decisions.
IAO_0000118: Beerenbeprobungs-Zuverlässigkeit @de
IAO_0000118: Beerenstichproben-Präzision @de
IAO_0000118: Probenahmegenauigkeit @de
IAO_0000118: Stichprobenrepräsentativität @de
IAO_0000118: berry collection accuracy
IAO_0000118: sample representativeness
IAO_0000118: sampling precision
IAO_0000118: vineyard sampling reliability
IAO_0000119: Iland P et al. (2011) Chemical Analysis of Grapes and Wine: Techniques and Concepts, 2nd Edition. Patrick Iland Wine Promotions, Adelaide Bramley RGV (2005) Understanding variability in winegrape production systems 2. Within vineyard variation in quality over several vintages. Australian Journal of Grape and Wine Research 11:33-42 Trought MCT, Bramley RGV (2011) Vineyard variability in Marlborough, New Zealand: characterising spatial and temporal changes in fruit composition and juice quality in the vineyard. Australian Journal of Grape and Wine Research 17:79-89
has db xref: PO:0025610

Berry Shape Description
type: Class
subclass of: Berry Description
IAO_0000112: The berry shape description of Sultanina (syn. Thompson Seedless) documents narrow ellipsoidal berries (OIV 223:4) with a length-to-width ratio of approximately 1.4-1.6 — the moderately elongated oval shape with slightly pointed distal pole is characteristic of this cultivar and contributes to its visual distinctiveness in table grape markets where the elongated berry form is preferred over round berries for premium presentation. This ellipsoidal shape results from preferential cell expansion along the longitudinal axis during Phase III, a growth pattern associated with the stenospermocarpic seedless condition in which the aborted seed traces provide reduced and asymmetric growth hormone stimulation compared to fully developed seeds. The narrow ellipsoidal Sultanina shape contrasts with the perfectly spherical berries of Chasselas (OIV 223:2, length-to-width ratio 1.0), the broad ellipsoidal berries of Merlot (OIV 223:3, ratio 1.1-1.2), and the extreme elongation of Cornichon (OIV 223:8, ratio 2.5-3.5).
IAO_0000114: IAO_0000122
IAO_0000115: A berry description component that records the overall geometric form of the individual mature berry according to OIV descriptor 223, classifying berries on a scale including oblate/flattened (state 1), round/spherical (state 2), broad ellipsoidal (state 3), narrow ellipsoidal (state 4), cylindrical (state 5), elongated/finger-shaped (state 8), ovoid (state 6), obovoid/inverted egg-shaped (state 7), and other forms, with berry shape determined by the directional patterns of cell division and expansion during the two growth phases and providing one of the most visually distinctive cultivar identification characters at the individual fruit level.
IAO_0000116: Berry_Shape_Description documents a character of high diagnostic value because berry shape is strongly genetically determined, readily observable without instruments, and varies substantially across the V. vinifera cultivar spectrum — from perfectly round through various degrees of elongation to the extreme finger-shaped forms. The genetic control of berry shape has been partially characterized through QTL mapping, identifying a major locus on chromosome 18 (co-localizing with the seedlessness locus) affecting berry elongation, with additional contributions from loci on chromosomes 7 and 17: the association between berry shape and seedlessness reflects the developmental linkage between seed-derived growth hormones and the directional patterning of pericarp cell expansion — fully seeded berries tend toward spherical or oblate forms (isotropic cell expansion driven by uniformly distributed seed-derived hormones), while seedless or stenospermocarpic berries tend toward elongated forms (anisotropic expansion with preferential longitudinal growth). Beyond the basic geometric classification, some cultivars exhibit distinctive shape features not captured by the standard OIV categories — Muscat Hamburg berries show a characteristic slight constriction near the equator, Cornichon berries curve slightly producing a horn-like form, and some table grape cultivars display a truncated distal pole (flat-bottomed berries) that is an active breeding target in Asian table grape markets.
IAO_0000118: Beeren-Geometrie @de
IAO_0000118: Beerenform-Beschreibung @de
IAO_0000118: Fruchtform-Klassifizierung @de
IAO_0000118: berry form classification
IAO_0000118: fruit shape record
IAO_0000118: grape berry geometry
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Doligez A et al. (2013) New stable QTLs for berry weight do not colocalize with QTLs for seed traits in cultivated grapevine, BMC Plant Biology 13: 217 UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0009001

Berry Shrivel Quality
type: Class
subclass of: Heat Impact On Development Quality
IAO_0000112: Berry shrivel quality assessment in McLaren Vale Grenache following a 3-day heat event (temperatures exceeding 44°C with hot northerly winds) documented the extent and consequences of heat-induced berry dehydration for wine production. Visual assessment classified berries into shrivel categories from 0 (fully turgid) through 3 (moderate wrinkling with 15-25% volume loss) to 5 (severely shriveled with >40% volume loss), with block-average shrivel scores ranging from 1.8 to 3.5 depending on canopy exposure and irrigation status. Berry weight analysis confirmed visual assessments, with severely affected berries averaging 0.95 g versus 1.65 g for unaffected fruit, representing 42% weight reduction predominantly attributable to water loss. Compositional analysis showed that berry shrivel quality produced concentration effects with Brix increasing from 24.5° to 28.0° in affected fruit, anthocyanins increasing from 1.4 to 1.9 mg/g on a per-berry basis but declining from 2.3 to 2.0 mg/g fresh weight basis indicating that pigment loss exceeded concentration benefit, and titratable acidity declining disproportionately from 5.8 to 4.2 g/L suggesting acid respiration accompanying the dehydration stress. Juice recovery at crush was reduced by 25% in shriveled fruit, with the concentrated must requiring dilution to achieve target alcohol levels, while sensory evaluation identified dried fruit and jammy characters in wines from severely shriveled fruit that departed from fresh varietal expression typical of Grenache, establishing that severe berry shrivel quality impacts wine style as well as yield regardless of concentration effects.
IAO_0000114: IAO_0000122
IAO_0000115: Berry shrivel quality is a heat impact on development quality that inheres in grape berries and represents the extent of heat-induced water loss from berries causing volume reduction, skin wrinkling, and concentration of solutes that distinguishes heat-affected fruit from normally ripening berries and affects both the amount of recoverable juice and the composition of that juice through concentration effects that may or may not represent quality improvement depending on the initial composition and the severity of water loss. This quality captures the physical response of berries to heat-induced dehydration, recognizing that elevated temperatures increase both transpiration from berry surfaces and the vapor pressure driving force for water loss, while potentially also disrupting the vascular connections that would normally supply water to maintain berry turgor, creating the characteristic shriveled appearance of heat-damaged fruit. The ontological significance of berry shrivel quality lies in its multiple effects on wine production, including reduced juice recovery per unit fruit weight that affects yield calculations and processing efficiency, concentration of sugars, acids, and phenolics that may increase intensity but also risk excessive alcohol and extract, and the potential for off-flavors associated with heat-damaged fruit that may persist regardless of concentration effects. The biological basis of berry shrivel encompasses the physics of berry water loss through the cuticle and any damaged surfaces, the disruption of phloem and xylem connections that normally maintain berry hydration, and the metabolic changes in berry tissues responding to desiccation stress including cell membrane alterations and enzyme activity changes that affect berry composition beyond simple concentration effects. The severity of berry shrivel depends on heat intensity and duration, berry developmental stage, cultivar characteristics including skin thickness and cuticular properties, a…
IAO_0000116: Berry_Shrivel_Quality is_a Heat_Impact_On_Development_Quality, representing the heat-induced water loss causing berry volume reduction and solute concentration. This class addresses the physical dehydration response to heat stress. Visual shrivel scoring (0-5) and weight loss percentage provide quantification. Concentration effects may increase some quality parameters (sugar, anthocyanins per berry) while degradation concurrent with shrivel may decrease others (anthocyanins per g FW). Reduced juice recovery affects yield calculations and processing. Dried/jammy fruit characters distinguish heat shrivel from desirable concentration. Distinguished from late-season normal concentration by abrupt onset and uniform cluster effects.
IAO_0000118: Beeren-Dehydratation @de
IAO_0000118: Beerenschrumpfung @de
IAO_0000118: Hitzeschrumpfung @de
IAO_0000118: berry dehydration
IAO_0000118: berry water loss
IAO_0000118: heat shrivel
IAO_0000118: heat-induced concentration
IAO_0000118: hitzeinduzierter Wasserverlust @de
IAO_0000119: Greer DH, Weedon MM (2013) The impact of high temperatures on Vitis vinifera cv. Semillon grapevine performance and berry ripening. Frontiers in Plant Science 4:491 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 453-507 Caravia L et al. (2016) Application of shade treatments during Shiraz berry ripening to reduce the impact of high temperature. Australian Journal of Grape and Wine Research 22:422-437
has db xref: PO:0009001

Berry Size Description
type: Class
subclass of: Berry Description
IAO_0000112: The berry size description of Muscat of Alexandria documents very large berries (OIV 220:9) with typical dimensions of 22-28 mm length, 18-24 mm width, and 5-10 g weight at table grape harvest maturity — these large berries result from the combination of high seed number (typically 2-4 well-developed seeds providing abundant growth hormone production), vigorous cell division during the 4-6 week Phase I growth period (producing 350,000-500,000 cells per berry), and sustained cell expansion during Phase III (individual cells reaching 200-400 μm diameter). This very large berry size places Muscat of Alexandria at the upper extreme of V. vinifera berry size variation, contrasting with the very small berries of Pinot Noir (OIV 220:3, 12-15 mm length, 11-13 mm width, 1.0-1.5 g) and the small berries of Cabernet Sauvignon (OIV 220:3, 12-14 mm length, 11-13 mm width, 1.0-1.5 g), illustrating the 5-8 fold range in berry weight across cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: A berry description component that records the dimensional characteristics of the individual mature berry — length, width, and weight — scored according to OIV descriptor 220 (berry size) on a scale from very small (state 1) to very large (state 9), with berry size reflecting the cultivar-specific interaction of seed number, cell division during the pre-véraison growth phase (Phase I), and cell expansion during the post-véraison ripening phase (Phase III) that produces the characteristic berry dimensions for each cultivar under given growing conditions.
IAO_0000116: Berry_Size_Description documents a character of central importance for both cultivar identification and quality assessment — berry size directly determines the skin-to-pulp ratio that is the primary morphological factor governing wine style (small berries = high ratio = more color and tannin per unit of juice volume), and is a primary quality criterion for table grape market grades (larger berries commanding premium prices). Berry growth follows the characteristic double-sigmoid pattern — Phase I (rapid growth through cell division for 4-6 weeks post-bloom), Phase II (a lag phase of 2-4 weeks during which organic acid accumulation peaks), and Phase III (a second rapid growth phase through cell expansion beginning at véraison and continuing to harvest): the final berry size is determined by the number of cells produced during Phase I (genetically determined, varying 2-fold between small- and large-berried cultivars) and the volume achieved by each cell during Phase III expansion (environmentally modulated by water availability, temperature, and crop load). The seed number effect on berry size is mediated by hormone production — each developing seed produces auxin, gibberellin, and cytokinin that stimulate cell division (Phase I) and cell expansion (Phase III) in the surrounding pericarp tissue, with more seeds producing proportionally larger berries within a cultivar.
IAO_0000118: Beeren-Dimensionserfassung @de
IAO_0000118: Beerengröße-Beschreibung @de
IAO_0000118: Fruchtgröße-Charakterisierung @de
IAO_0000118: berry dimension record
IAO_0000118: fruit size characterization
IAO_0000118: grape size assessment
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Ojeda H et al. (2001) Influence of pre- and post-véraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz, American Journal of Enology and Viticulture 52: 261-267
has db xref: PO:0009001

Berry Size Establishment
type: Class
subclass of: Initial Berry Growth
IAO_0000112: Pinot Noir in Burgundy shows berry size establishment during early-mid August Year N+1 at BBCH 75-77, with cell division completed by week 5, cell expansion continuing but decelerating weeks 6-8, berry diameter reaching 9-11 mm representing 75-88% final mature size, fresh weight 3.2-5.8 g, growth rate declining to 8-18 mg per day approaching lag phase entry, under continental conditions of 22-28°C temperature, typical of this early-to-mid season cultivar establishing size determining yield potential
IAO_0000114: IAO_0000122
IAO_0000115: Berry size establishment represents the final sizing phase during initial berry growth when cell division completes, cell expansion continues but decelerates, berry achieves approximately final dimensions, and growth rate declines toward lag phase entry, establishing berry size that largely determines mature berry size barring severe stress, proceeding over weeks 5-8 post-fertilization as initial growth phase concludes. This size-determining phase occurs during mid-late summer in late July-August in temperate regions Year N+1, spanning approximately 3-4 weeks as growth slows, corresponding to BBCH 75-77 berry touch to beginning of bunch closure stages. Size establishment involves completion of cell division with no further cell proliferation after week 4-5, continued cell expansion though at declining rate, berry achieving 70-90% final fresh weight by establishment completion, growth rate progressive decline entering lag phase, and berry dimensions at establishment largely predicting mature size. Cell division cessation shows division completion by week 4-5 in most mesocarp cells, final cell number established determining cellular foundation, no further cell proliferation during subsequent development, and division completion marking transition to expansion-only growth. Cell expansion continuation shows cells continuing enlargement through water uptake and vacuole expansion, expansion rate declining from peak weeks 3-5 to slower rate weeks 6-8, progressive expansion deceleration as cells approach mature size, and expansion continuing into ripening though at very low rate. Berry size achievement shows diameter reaching 8-12 mm in small-berried cultivars or 14-18 mm in large-berried cultivars by establishment completion, size representing 70-90% final mature berry size, berry volume 2-8 mL depending on cultivar, and fresh weight 2-10 g establishing size baseline. Size predictability shows strong correlation between size at establishment and final mature size, typical …
IAO_0000116: Berry_Size_Establishment is third and final phase of Initial_Berry_Growth, distinguished by growth deceleration and final sizing. Duration 3-4 weeks as expansion slows. Cell division completed. Expansion continues but declining rate. Achieves 70-90% final size. Strong correlation with mature size enabling yield prediction. Approaches lag phase entry. Follows Rapid_Initial_Expansion. Completes initial berry growth phase. Determines berry size baseline for ripening.
IAO_0000118: Beerengröße-Bestimmung @de
IAO_0000118: Beerengröße-Etablierung @de
IAO_0000118: Größen-Festlegung @de
IAO_0000118: berry dimension establishment
IAO_0000118: final sizing phase
IAO_0000118: finale Größenphase @de
IAO_0000118: pre-lag sizing
IAO_0000118: size determination completion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 443-450 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Berry Size Peak
type: Class
subclass of: Maximum Berry Enlargement
IAO_0000112: Syrah in Rhône Valley shows berry size peak during early-mid August Year N+1 at BBCH 77-79, with berry achieving 94-97% final dimensions at 13.2-15.8 mm diameter and 11.4-16.2 g fresh weight representing multiplicative combination of 2.4 million cells × 128 micrometer average cell size, remaining 3-6% size increase during lag and ripening, under warm Mediterranean conditions of 25-30°C temperature with adequate irrigation, typical of this mid-to-late season cultivar reaching growth phase size peak
IAO_0000114: IAO_0000122
IAO_0000115: Berry size peak represents the maximum growth phase dimensions achievement during maximum berry enlargement when berry reaches 90-98% final mature size, typical diameters 22-40 mm and fresh weights 9-25 g depending on cultivar, berry achieves near-final dimensions from cell number and cell size multiplicative effects, and size peak marks culmination of growth phase before transition to lag phase minimal growth, occurring weeks 6-8 post-fertilization as enlargement concludes. This size culmination phase occurs during late summer in early-mid August in temperate regions Year N+1, representing berry dimension peak weeks 6-8, corresponding to BBCH 77-79 bunch closure to majority berries touching stages. Berry size peak mechanism involves multiplicative combination of final cell number 1-4 million cells and near-maximum cell size 75-190 micrometers determining berry volume, berry achieving 90-98% final mature dimensions at peak, genetic size potential largely realized through completed cell expansion, remaining 2-10% size increase during lag and ripening from minor expansion and ripening accumulation, and peak establishing near-final berry size. Berry dimensions at peak show diameter ranges 22-40 mm depending on cultivar with small-berried 6-9 mm, medium-berried 10-14 mm, large-berried 15-22 mm at growth phase peak, fresh weight ranges 9-25 g in large cultivars and 2-6 g in small cultivars, and dimensions representing 90-98% final mature size. Berry volume at peak shows volumetric peak from cell population volume summation, typical volumes 3-15 mL depending on cultivar, volume determined by cell number × average cell volume relationship, and volume representing genetic size potential achievement. Cell number-cell size interaction shows final berry size = cell number × cell size in multiplicative relationship, cultivar variation in both parameters creating size diversity, optimal size requiring both adequate cell number from division and expansion capacity, and interactiv…
IAO_0000116: Berry_Size_Peak is second aspect of Maximum_Berry_Enlargement, distinguished by berry-level size culmination. Represents 90-98% final dimensions achieved. Ranges 22-40 mm diameter, 9-25 g depending on cultivar. Determined by cell number × cell size. Genetic potential largely realized. Remaining 2-10% during lag and ripening. Duration weeks 6-8. Follows Cell_Size_Maximum. Precedes Expansion_Rate_Decline. Highly predictive of final harvest size (r²=0.85-0.95). Major yield determinant.
IAO_0000118: Beerengröße-Spitze @de
IAO_0000118: Größen-Kulmination @de
IAO_0000118: Wachstumsphase-Spitze @de
IAO_0000118: berry dimension maximum
IAO_0000118: growth phase peak
IAO_0000118: maximale Beerengröße @de
IAO_0000118: maximum berry size
IAO_0000118: size culmination
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 450-453 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Berry Skin
type: Class
subclass of: Exocarp
IAO_0000112: Cabernet Sauvignon berry skin at maturity shows thick-skinned characteristics= total thickness 110-145 μm (cuticle 4.5-6.5 μm, epidermis 24-32 μm, hypodermis 42-55 μm, outer mesocarp 40-58 μm), containing 3.2-4.5 mg/g fresh weight anthocyanins (predominantly malvidin-3-glucoside 48-56% creating purple-black color), 9.5-13 mg/g dry weight tannins (degree of polymerization 12-16), providing skin-to-pulp ratio 12-16% and contributing 85-95% of wine color and 45-60% of wine tannins during 10-21 day maceration typical for premium Cabernet Sauvignon production. Pinot Noir berry skin showing thin-skinned characteristics= total thickness 60-95 μm (cuticle 3-5 μm, epidermis 18-26 μm, hypodermis 22-38 μm, outer mesocarp 18-32 μm), containing 2.2-3.2 mg/g anthocyanins (higher proportion of delphinidin and cyanidin 3-glucosides creating ruby-red versus purple color), 6.5-9.5 mg/g tannins, providing skin-to-pulp ratio 6-9% and requiring gentle extraction techniques during 5-10 day maceration to avoid excessive tannin while achieving adequate color for elegant Pinot Noir style. Chardonnay white cultivar berry skin showing white wine characteristics= total thickness 65-105 μm lacking anthocyanins, containing 0.9-1.6 mg/g flavonols and carotenoids creating golden-yellow color, 4.5-7.5 mg/g tannins (present but typically not extracted in white winemaking), with minimal skin contact during white wine production (immediate pressing after harvest) avoiding phenolic extraction and preserving fresh aromatic character though some premium Chardonnay styles use 2-6 hour skin contact for enhanced body and aromatics. Syrah berry skin phenolic extraction kinetics during red wine maceration= day 1 showing 25% anthocyanin extraction, 12% tannin extraction from skins day 3 showing 65% anthocyanin, 35% tannin day 7 showing 88% anthocyanin, 62% tannin day 14 showing 94% anthocyanin, 78% tannin, demonstrating that anthocyanins extract more rapidly than tannins with extended maceration primarily incr…
IAO_0000114: IAO_0000122
IAO_0000115: A berry skin is the visible outer covering of the grape berry comprising the cuticle, epidermis, hypodermis, and outer mesocarp layers, corresponding to outer pericarp or exocarp in anatomical terminology, typically 40-180 μm total thickness at maturity depending on cultivar and environmental conditions, serving as integrated protective barrier and phenolic-rich tissue that determines berry appearance, provides mechanical and biochemical protection, and contributes fundamentally to wine color, tannin structure, and aromatic complexity through extraction during winemaking. Berry skin structure comprises from exterior to interior= (1) waxy cuticle surface (2-8 μm) creating bloom and hydrophobic barrier (2) epidermis (single cell layer 15-35 μm) providing structural integrity (3) hypodermis (1-3 cell layers 20-60 μm) containing anthocyanins in red/black cultivars determining berry color (4) outer mesocarp layers (2-6 cell layers 25-90 μm) providing transition to flesh, with total berry skin 40-180 μm representing 5-8% of pericarp volume but containing >90% of berry anthocyanins and 60-75% of pericarp tannins. Berry skin functional characteristics= (1) visible appearance determined by anthocyanin content and composition (red, purple, black in colored cultivars), waxy bloom from epicuticular wax crystalloids, and surface texture from epidermal cell arrangement (2) tactile properties (thick-skinned versus thin-skinned cultivars) determined by total skin thickness, cell wall properties, and layer number affecting perceived skin toughness during eating or processing (3) barrier properties preventing water loss (transpiration 0.8-2 g H₂O m⁻² h⁻¹ at 25°C depending on cuticle integrity), resisting pathogen penetration, and protecting against UV radiation (4) phenolic reservoir providing wine color through anthocyanin extraction (red wine production), wine tannin structure through skin tannin extraction, and antioxidant capacity through total phenolic content. Berry skin compos…
IAO_0000116: Berry_Skin is the viticultural/functional term for the outer berry layers and is essentially synonymous with Outer_Pericarp or broadly-defined Exocarp. The term berry skin emphasizes the visible, tactile, and compositional aspects relevant to viticulture and winemaking rather than strict anatomical terminology. Sub-classification into Thick, Thin, and Pigmented berry skin reflects practical distinctions important for cultivar characterization and wine production. Understanding berry skin properties is fundamental for viticulture (managing phenolic development), harvest decisions (assessing phenolic maturity), and winemaking (extraction protocol design).
IAO_0000118: Beerenhaut @de
IAO_0000118: Beerenschale @de
IAO_0000118: Traubenhaut @de
IAO_0000118: berry epidermis
IAO_0000118: grape skin
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-185 Cadot, Y. et al. (2006). Tannin composition in grape skins. Journal of Agricultural and Food Chemistry 54=2973-2987 Downey, M.O. et al. (2006). Cultural practice and environmental impacts on flavonoid composition. American Journal of Enology and Viticulture 57=64-75.
has db xref: PO:0009084

Berry Skin Description
type: Class
subclass of: Berry Description
IAO_0000112: The berry skin description of Tannat documents very thick, tough skin (OIV 228:9) measuring 350-450 μm in cross-section (compared to 150-250 μm for thin-skinned cultivars like Pinot Noir), with a dense, multilayered hypodermis of 8-12 cell layers containing concentrated anthocyanin and tannin deposits, covered by a heavy epicuticular wax bloom giving the berries a dusty, matte-blue appearance — this extremely thick skin is the morphological basis of Tannat's reputation as one of the most tannic wine grapes, with skin tannin concentrations of 5,000-8,000 mg/kg (compared to 2,000-4,000 mg/kg for Cabernet Sauvignon), producing wines of exceptional structural intensity that traditionally required decades of aging to soften but are now managed through micro-oxygenation and other modern tannin management techniques pioneered specifically for Tannat in Madiran (southwest France) and Uruguay.
IAO_0000114: IAO_0000122
IAO_0000115: A berry description component that documents the physical characteristics of the berry skin (exocarp) beyond color — recording thickness, texture, toughness, elasticity, and the presence and character of the epicuticular wax bloom — that determine the skin's mechanical properties, its role as a barrier against pathogen entry, its contribution to wine tannin and anthocyanin extraction during maceration, and the eating quality (crunchiness, chewiness, or toughness) relevant for table grape assessment.
IAO_0000116: Berry_Skin_Description addresses the physical properties of the tissue layer that is the primary interface between the grape berry and its environment — the skin serves simultaneously as a water-loss barrier (the cuticle and epicuticular wax prevent desiccation), a pathogen defense barrier (the intact skin resists fungal penetration), a UV radiation filter (flavonols and anthocyanins in the hypodermis absorb UV-B), and the repository of the phenolic compounds (anthocyanins, tannins, flavonols, hydroxycinnamic acids) that are the primary determinants of red wine color, structure, and aging potential. Skin thickness varies approximately 2-fold across V. vinifera cultivars (from 150 μm in thin-skinned cultivars to 450 μm in thick-skinned cultivars) and is determined primarily by the number of hypodermal cell layers (ranging from 4-5 in thin-skinned to 10-12 in thick-skinned cultivars) rather than by individual cell size: this cell-layer-number variation is genetically determined during the early berry development phase (Phase I) when periclinal cell divisions in the hypodermis establish the final number of cell layers, and is largely independent of the environmental factors that modulate berry size. The functional consequence of skin thickness for winemaking is profound — thick-skinned cultivars contain more anthocyanin and tannin per berry (distributed across more cell layers), extract these compounds more slowly during maceration (requiring longer skin contact), and produce wines with greater color intensity, tannin concentration, and aging potential than thin-skinned cultivars.
IAO_0000118: Beerenhaut-Beschreibung @de
IAO_0000118: Beerenschale-Textur-Dokumentation @de
IAO_0000118: Exokarp-Eigenschaften @de
IAO_0000118: berry skin texture record
IAO_0000118: exocarp physical characterization
IAO_0000118: skin mechanical properties
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Ortega-Regules A et al. (2006) A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability, Analytica Chimica Acta 563: 26-32
has db xref: PO:0009001

Berry Softening
type: Class
subclass of: Veraison
IAO_0000112: Chardonnay in Champagne shows berry softening during late August-September Year N+1 at BBCH 83-85, with initial softening showing 14-20% firmness decline from 2.8 to 2.3 N over 4-6 days at veraison onset, polygalacturonase activity increasing from 8 to 32 units, pectin methylesterase from 12 to 42 units, water-soluble pectin increasing from 22% to 45% total pectin, progressive softening continuing through ripening with eventual 52-64% total firmness decline to 1.2-1.6 N, pectin molecular weight declining from 180 kDa to 45 kDa, middle lamella degradation weakening cell adhesion, under cool maritime conditions of 16-22°C temperature, typical of this early-bursting white cultivar showing softening as primary veraison marker
IAO_0000114: IAO_0000122
IAO_0000115: Berry_softening represents the texture transformation process during veraison when berry firmness declines from cell wall structural modifications creating softer more pliable berry, proceeding through initial berry softening with first measurable firmness decline 10-25% from cell wall modification onset and turgor changes, and progressive softening with continued cell wall degradation and increasing pliability leading to 40-70% total firmness decline by full ripeness, serving as universal veraison marker occurring in all cultivars unlike color which is cultivar-dependent, and softening continuing through ripening phase reaching soft ripe texture. This texture transformation process occurs during late summer through autumn in late August-October in temperate regions Year N+1, spanning veraison onset through ripening representing major textural change. Softening mechanism involves cell wall modification particularly pectin degradation through polygalacturonase and pectin methylesterase activities, middle lamella degradation weakening cell-cell adhesion, cell wall structural changes reducing firmness, possible minor turgor pressure changes though less important than structural modifications, progressive texture change from hard firm to soft yielding, and integrated changes creating characteristic ripe berry texture. Firmness decline trajectory shows firmness decreasing from pre-veraison maximum 2.5-4.5 N penetrometer resistance to initial softening 2.0-3.5 N representing 10-25% decline at veraison onset, progressive decline during ripening to 1.0-2.5 N representing 40-70% total reduction, eventual soft texture at full ripeness, and firmness decline as quantitative softening measure. Penetrometer measurement shows force required to penetrate berry skin and flesh declining with softening, measurement quantifying texture objectively, typical measurement using 2-5 mm diameter probe, and penetrometer as standard firmness assessment. Compression testing shows force required…
IAO_0000116: Berry_Softening represents texture transformation within Veraison. Universal veraison marker (all cultivars). Subdivided into Initial_Berry_Softening (first 10-25% decline, cell wall modification onset, turgor changes) and Progressive_Softening (continued degradation, 40-70% total decline). Mechanism: pectin degradation (PG, PME primary), middle lamella degradation, cell-cell adhesion weakening. Turgor changes minor. Firmness 2.5-4.5 → 2.0-3.5 N initial → 1.0-2.5 N ripe. Duration veraison through ripening. Temperature affects rate. Critical quality and handling determinant.
IAO_0000118: Beeren-Erweichung @de
IAO_0000118: Beeren-Textur-Änderung @de
IAO_0000118: Festigkeits-Abnahme @de
IAO_0000118: Textur-Transformation @de
IAO_0000118: berry texture change
IAO_0000118: firmness decline
IAO_0000118: softening process
IAO_0000118: texture transformation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 475-485 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Berry Temperature Quality
type: Class
subclass of: Tissue Temperature Quality
IAO_0000112: Berry temperature monitoring of Grenache in Châteauneuf-du-Pape during August ripening shows sun-exposed berries reaching 44°C at solar noon despite air temperature of 36°C, with thermal imaging revealing a 12°C temperature gradient across the cluster from exposed to shaded surfaces, prompting implementation of overhead shade cloth reducing maximum berry temperature to 38°C and preserving the 15% higher anthocyanin concentration observed in protected versus exposed fruit.
IAO_0000114: IAO_0000122
IAO_0000115: Berry temperature quality is a tissue temperature quality that inheres in grape berries and represents the thermal state of this reproductive structure characterized by high susceptibility to radiant heating due to the spherical geometry maximizing radiation interception per unit volume, limited transpirational cooling capacity due to the waxy cuticle and absence of functional stomata, and moderate thermal mass providing some buffering of rapid temperature changes. Within the BFO framework, this quality specifically characterizes the berry as the quality-determining organ whose temperature directly affects sugar accumulation rate, organic acid respiration, anthocyanin synthesis and stability, aroma compound development and volatilization, and cell wall softening dynamics during ripening. The ontological significance extends to berry temperature being the critical parameter for heat damage assessment, where temperatures exceeding 35°C accelerate malic acid respiration, temperatures above 40°C inhibit anthocyanin synthesis and promote degradation, and temperatures approaching 45°C cause irreversible cellular damage and berry death. Berry temperature typically exceeds air temperature during daytime due to radiant heating, with the elevation depending on solar radiation intensity, wind speed affecting convective heat dissipation, and berry color where dark-skinned varieties absorb more radiation than light-skinned varieties. The position within the canopy strongly influences berry temperature, with exposed clusters experiencing temperatures 5-15°C above shaded clusters at the same time, creating substantial thermal heterogeneity within single vines that affects ripening uniformity. Measurement approaches include fine-wire thermocouples inserted into the berry mesocarp, infrared thermometry of berry surfaces, and thermal imaging for spatial temperature distribution assessment across clusters and canopy positions.
IAO_0000116: Berry_Temperature_Quality specifically addresses the reproductive structure critical for wine and table grape quality, distinguishing from vegetative organ temperatures that affect vine physiology but less directly determine fruit composition. This quality supports heat stress management decisions and interpretation of vintage effects on wine character. Berry position within cluster and canopy creates substantial temperature heterogeneity that may exceed cultivar or site differences when comparing thermal exposure.
IAO_0000118: Beerentemperatur @de
IAO_0000118: Beerenwärmezustand @de
IAO_0000118: Fruchttemperatur @de
IAO_0000118: Traubentemperatur @de
IAO_0000118: berry thermal state
IAO_0000118: fruit temperature
IAO_0000118: grape temperature
IAO_0000118: reproductive structure temperature
IAO_0000119: Bergqvist J et al. (2001) Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the Central San Joaquin Valley of California. American Journal of Enology and Viticulture 52(1): 1-7 Tarara JM et al. (2008) Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes. American Journal of Enology and Viticulture 59(3): 235-247
has db xref: PO:0009010

Berry Volume Quality
type: Class
subclass of: Volume Quality
disjoint with: Cluster Volume Quality
IAO_0000112: Deficit irrigation protocols for Shiraz in the Barossa Valley deliberately target berry volume reduction of 25-35% relative to fully irrigated controls by maintaining soil moisture depletion below 50% of plant-available water from véraison through harvest, producing berries of 0.9-1.2 mL final volume compared to 1.4-1.8 mL in irrigated treatments, resulting in wines with higher anthocyanin concentration (800-1200 mg/L vs. 400-600 mg/L), more intense color, and greater aging potential.
IAO_0000114: IAO_0000122
IAO_0000115: Berry_Volume_Quality represents the three-dimensional spatial extent of individual grape berries, constituting perhaps the single most consequential quality measurement for wine grape production because berry volume directly determines the dilution or concentration of quality-relevant compounds. Berry volume results from the cumulative effect of cell division during early development (Phase I, lasting 3-5 weeks post-flowering) and cell expansion during pre-véraison (Phase II, approximately 4-6 weeks) and post-véraison (Phase III, approximately 5-7 weeks) growth periods. Final berry volumes typically range from 0.5-3.0 mL depending on cultivar genetic potential and environmental modulation. Small-berried cultivars including Cabernet Sauvignon (0.8-1.4 mL) and Pinot Noir (0.9-1.3 mL) inherently produce wines with higher skin-to-juice ratios than large-berried cultivars like Trebbiano (2.0-2.8 mL). Within any cultivar, environmental factors profoundly modify berry volume: water deficit during cell expansion phases can reduce volume by 30-50%, while excessive irrigation promotes larger berries with diluted composition. Temperature affects cell division rates and expansion duration. Crop load influences berry volume through competition among clusters for photoassimilates. Berry volume measurement employs water displacement for individual berries or small samples, graduated cylinders for larger samples, or calculation from diameter measurements assuming ellipsoidal geometry. The high correlation between berry diameter and berry volume (r² typically greater than 0.95) enables non-destructive volume estimation from caliper measurements.
IAO_0000116: Berry_Volume_Quality is a subclass of Volume_Quality specifically addressing the fruit unit central to grape and wine production. Berry volume relates to but is not identical with berry weight (mass) density variations of 1.05-1.15 g/mL occur due to sugar accumulation during ripening. The volume of berry compartments (skin, pulp, seeds) can be determined separately to characterize compartment proportions that affect extractability. Berry volume measurements should specify developmental stage and sampling protocol (e.g., 100-berry samples from marked clusters) for reproducibility. Berry volume interacts with cluster architecture to determine cluster compactness and associated disease susceptibility.
IAO_0000118: Beerengröße @de
IAO_0000118: Beerenvolumen @de
IAO_0000118: Einzelbeerenvolumen @de
IAO_0000118: Traubenbeerenrauminhalt @de
IAO_0000118: berry size
IAO_0000118: berry volumetric measurement
IAO_0000118: grape berry spatial extent
IAO_0000118: individual berry volume
IAO_0000119: Ojeda H et al. (2002) Influence of Pre- and Postveraison Water Deficit on Synthesis and Concentration of Skin Phenolic Compounds during Berry Growth of Vitis vinifera cv. Shiraz. American Journal of Enology and Viticulture 53(4): 261-267 Roby G et al. (2004) Berry Size and Vine Water Deficits as Factors in Winegrape Composition: Anthocyanins and Tannins. Australian Journal of Grape and Wine Research 10(2): 100-107
has db xref: PO:0009010

Berry Weight
type: Class
subclass of: Berry Size Description
IAO_0000112: The berry weight of Syrah documents medium berry weight of 1.5-2.0 g at wine harvest maturity (22-25°Brix) — this medium berry size, combined with Syrah's moderately thick, deeply pigmented skin, produces a skin-to-pulp ratio of approximately 0.12-0.16 that is intermediate between the high-ratio small-berried Cabernet Sauvignon (0.15-0.20) and the low-ratio large-berried Grenache (0.08-0.12), explaining Syrah's capacity to produce deeply colored, moderately tannic wines without the extreme structural intensity of Cabernet Sauvignon. The standard measurement protocol determines mean berry weight from a randomized 200-berry sample collected from 20 clusters across 10 representative vines, with berries selected from all positions within each cluster (proximal, medial, and distal) to capture the within-cluster weight variation that typically spans a 2-fold range (smallest to largest berry).
IAO_0000114: IAO_0000122
IAO_0000115: A berry size description component that records the mass of individual mature berries at harvest, expressed in grams and typically determined as the mean of a 100-berry sample, scored on a scale from very low (state 1, 8.0 g), providing the most integrative single measurement of berry size that directly determines the skin-to-pulp ratio, juice yield per berry, and the cultivar's suitability for wine, table grape, or raisin production.
IAO_0000116: Berry_Weight is the most commercially relevant berry size parameter because it directly determines two critical production metrics — the skin-to-pulp ratio (which governs phenolic extraction potential in red winemaking and is inversely proportional to berry weight for a given cultivar) and the juice yield per berry (which determines the volume of must produced per unit weight of harvested fruit). The 100-berry weight method (weighing 100 randomly selected berries and dividing by 100 to obtain mean berry weight) is the standard field measurement used worldwide in viticultural research and commercial harvest assessment, providing a rapid and reproducible size determination that correlates strongly with berry volume and can be used to track berry growth dynamics through the season: the within-cultivar variation in berry weight between seasons and sites is substantial (CV 15-25%), driven primarily by water availability during Phase III cell expansion — water deficit reduces berry weight by limiting cell turgor-driven expansion, producing smaller berries with higher skin-to-pulp ratio and more concentrated phenolic composition, which is the physiological basis of the widespread viticultural practice of regulated deficit irrigation for red wine quality enhancement. The distinction between wine grape berry weights (typically 0.8-3.0 g) and table grape berry weights (typically 4-12 g) reflects the divergent selection pressures during the separate domestication and breeding trajectories of wine and table grape cultivars.
IAO_0000118: Beerengewicht @de
IAO_0000118: Einzelbeeren-Masse @de
IAO_0000118: Fruchtgewicht-Messung @de
IAO_0000118: berry mass record
IAO_0000118: fruit weight measurement
IAO_0000118: individual berry weight
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Ojeda H et al. (2001) Influence of pre- and post-véraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz, American Journal of Enology and Viticulture 52: 261-267 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0009001

Berry Weight Data
type: Class
subclass of: Berry Composition Data
IAO_0000112: Berry weight data for Shiraz from the Barossa Valley (2023 vintage) records mean berry weight of 0.95 g (n=200, SD ±0.18 g) from old-vine (90+ year), dry-grown material, approximately 30% below the irrigated regional mean of 1.35 g for the same cultivar, with the reduced berry size directly contributing to the enhanced anthocyanin concentration (2.4 mg/g vs. 1.6 mg/g irrigated) and tannin density that define old-vine Barossa Shiraz quality. Berry weight data for Riesling from the Rheingau (2024 vintage) documents mean berry weight of 1.52 g at 83° Oechsle, within the typical cultivar range (1.3-1.8 g), with berry weight evolution tracked weekly from véraison showing the characteristic double-sigmoid growth curve — rapid Phase I expansion (0.6 to 1.1 g, weeks 1-3 post-véraison), a lag phase (weeks 3-4), and resumed Phase II expansion through sugar-driven osmotic water influx (1.1 to 1.52 g, weeks 4-7).
IAO_0000114: IAO_0000122
IAO_0000115: Berry weight data is a berry composition data entity that records the mass of individual grape berries or mean berry mass from representative samples, determined by gravimetric measurement of fresh berries at specified phenological stages or at harvest, expressed in grams per berry (g/berry) or milligrams per berry (mg/berry), and serving as the primary indicator of berry size that integrates the cumulative effects of cell division (pre-véraison), cell expansion (post-véraison), water influx, and solute accumulation on the final physical dimensions of the fruit, with direct implications for skin-to-juice ratio, phenolic concentration, and yield component analysis.
IAO_0000116: Berry weight is the most widely measured physical berry parameter and the yield component with the most direct influence on wine composition, as the inverse relationship between berry size and wine quality is one of the best-established principles in viticultural science. The mechanistic basis is straightforward — smaller berries have a higher surface-area-to-volume ratio and consequently a higher skin-to-pulp ratio, meaning that the phenolic, aromatic, and flavor compounds concentrated in the skin are diluted into a proportionally smaller volume of juice, producing more concentrated must and wine. However, the berry size-quality relationship is more nuanced than a simple "smaller is better" paradigm — very small berries from severe water stress may exhibit excessive seed tannin contribution (seed-to-berry ratio increases disproportionately in very small berries) and incomplete sugar accumulation, while moderately sized berries from balanced vines can produce exceptional wines through optimal ripening dynamics. Berry weight is determined by two sequential developmental phases — pre-véraison cell division (establishing the number of cells that determines size potential) and post-véraison cell expansion driven by sugar accumulation and osmotic water influx. Water deficit primarily restricts berry weight through reduced cell expansion in the post-véraison phase, creating the well-documented relationship between deficit irrigation strategies and increased phenolic concentration. The coefficient of variation within a sample (typically 15-25% CV for berry weight) provides information about ripening uniformity — high CV indicates asynchronous development that may require selective harvest or extended maceration to accommodate compositional heterogeneity. Berry weight measurement should specify whether the pedicel (cap stem) is included or excluded, as this methodological detail affects values by 2-5%.
IAO_0000118: Beerenfrischgewicht @de
IAO_0000118: Beerengewicht @de
IAO_0000118: Beerenmasse @de
IAO_0000118: Einzelbeerengewicht @de
IAO_0000118: berry fresh weight
IAO_0000118: berry mass
IAO_0000118: berry size data
IAO_0000118: individual berry weight
IAO_0000118: mean berry weight
IAO_0000118: mittleres Beerengewicht @de
IAO_0000119: Roby G et al. (2004) Berry size and vine water deficits as factors in winegrape composition. Australian Journal of Grape and Wine Research 10(2): 100-107 Keller M (2020) The Science of Grapevines, 3rd Ed, Academic Press, pp.: 265-310 Houel C et al. (2015) Genetic variability of berry size in the grapevine. Australian Journal of Grape and Wine Research 21(1): 36-47
has db xref: PO:0009010

Berry Weight Quality
type: Class
subclass of: Quantity Yield Quality
IAO_0000112: Berry weight assessment comparing water regimes in Cabernet Sauvignon reveals the irrigation effect on final berry size and composition, with full irrigation producing berries averaging 1.45 g (larger berries, lower skin-to-pulp ratio 1:8, anthocyanins 1.2 mg/g), regulated deficit producing 1.15 g (moderate size, ratio 1:6.5, anthocyanins 1.6 mg/g), and severe deficit producing 0.85 g (small berries, ratio 1:5, anthocyanins 2.1 mg/g), demonstrating how berry weight affects both yield (30% reduction) and concentration (75% anthocyanin increase) with implications for wine style achievable from different irrigation strategies.
IAO_0000114: IAO_0000122
IAO_0000115: Berry weight quality is a quantity yield quality that represents the mass of individual berries at harvest, characterizing the final size achieved through berry development that contributes to cluster weight and affects fruit composition through the surface-to-volume relationships determining skin contact proportions during winemaking. Within the BFO framework, this quality specifically addresses the individual berry mass dimension of yield, distinguishing the size of berries from their number or composition while recognizing that berry weight results from cell division (primarily pre-véraison) and cell expansion (both pre-véraison and during ripening), with final size affected by genetics, water availability, temperature, and the source-sink balance between photosynthetic capacity and fruit demand. The ontological significance lies in berry weight affecting both yield quantity (larger berries contributing more mass) and fruit quality (smaller berries often showing higher skin-to-pulp ratio, greater concentration, and enhanced color and phenolic extraction potential), creating the complex relationship where berry size has opposing effects on quantity and quality that must be balanced for optimal outcomes. The developmental determination of berry weight involves the biphasic growth pattern with Phase I (cell division and expansion from fruit set to lag phase), lag phase (metabolic transition with minimal growth), and Phase II (cell expansion and ripening compound accumulation from véraison to harvest), with water availability during Phase II having particular influence on final berry size through effects on cell turgor and expansion. The cultivar variation in typical berry weight ranges from small-berried varieties (0.8-1.2 g, such as Pinot Noir, Cabernet Sauvignon) through moderate (1.3-1.8 g, such as Chardonnay, Merlot) to large-berried varieties (2.5-6.0 g, such as table grapes, some Muscats), with this genetic variation establishing the framework within which env…
IAO_0000116: Berry_Weight_Quality addresses the mass of individual berries affecting both yield quantity and fruit concentration. This quality responds to water status and source-sink balance during berry development. The class supports yield assessment and quality prediction through berry weight characterization.
IAO_0000118: Beerengewichtqualität @de
IAO_0000118: Beerengröße @de
IAO_0000118: Beerenmasse @de
IAO_0000118: berry mass
IAO_0000118: berry size
IAO_0000118: grape berry weight
IAO_0000118: individual berry weight
IAO_0000118: individuelles Beerengewicht @de
IAO_0000119: Matthews MA, Nuzzo V (2007) Berry size and yield paradigms on grapes and wines quality. Acta Horticulturae 754: 423-435 Roby G et al. (2004) Berry size and vine water deficits as factors in winegrape composition: anthocyanins and tannins. Australian Journal of Grape and Wine Research 10(2): 100-107
has db xref: PO:0009001

Berry Width
type: Class
subclass of: Berry Size Description
IAO_0000112: The berry width of Italia (syn. Ideal) documents broad berries measuring 20-26 mm at the widest equatorial plane — combined with berry length of 26-34 mm, this produces a length-to-width ratio of approximately 1.3-1.5, reflecting the ovoid berry shape characteristic of this major table grape cultivar. The large berry width of Italia contributes to its visual appeal in table grape markets (large, fleshy berries presented in well-filled clusters are preferred by consumers) and to its substantial berry weight of 7-12 g. This width dimension contrasts with the narrow equatorial diameter of Cornichon (12-15 mm despite the 30-40 mm berry length, yielding the extreme elongation ratio) and the moderate width of Merlot (12-14 mm, proportional to the 13-16 mm length and yielding the slightly ellipsoidal shape typical of most wine grape cultivars).
IAO_0000114: IAO_0000122
IAO_0000115: A berry size description component that records the maximum width of the individual mature berry measured perpendicular to the longitudinal axis at the widest point (typically the equatorial plane), expressed in millimeters, providing the lateral dimension that together with berry length characterizes the berry proportions and determines the cross-sectional area visible when viewing the berry from the pedicel end.
IAO_0000116: Berry_Width captures the transverse dimension that is particularly important for two aspects of berry morphology — the berry shape classification (via the length-to-width ratio) and the skin-to-pulp ratio estimation (via the surface-to-volume relationship). For spherical berries, width equals length and the surface-to-volume ratio is determined solely by size (smaller spheres having higher ratios), but for non-spherical berries, the elongation increases the surface-to-volume ratio beyond what would be predicted from volume alone — an elongated berry with the same volume as a spherical berry has approximately 10-20% more skin surface area, potentially increasing anthocyanin and tannin extraction per unit of juice volume: this geometric effect is one reason why some elongated-berry cultivars (e.g., Syrah, with moderately ellipsoidal berries) produce deeply colored wines despite having medium-rather-than-small berry size. The width measurement is standardized at the equatorial maximum, which for most V. vinifera cultivars corresponds to the widest point located slightly proximal to the geometric center (toward the pedicel end), reflecting the slightly pyriform (pear-shaped) tendency common in grape berries where the proximal hemisphere is marginally wider than the distal hemisphere.
IAO_0000118: Beeren-Breitenmessung @de
IAO_0000118: Beeren-Äquatorialdurchmesser @de
IAO_0000118: Beerenbreite @de
IAO_0000118: berry equatorial diameter
IAO_0000118: berry lateral dimension
IAO_0000118: fruit width measurement
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0009001

Beta Damascenone Precursor Disposition
type: Class
subclass of: Norisoprenoid Accumulation Disposition
disjoint with: TDN Precursor Accumulation Disposition
IAO_0000112: β-Damascenone precursor concentration ranges from 100-800 µg/L across cultivars, with Chardonnay, Semillon, and Sauvignon Blanc showing higher accumulation (400-800 µg/L) than red cultivars such as Cabernet Sauvignon and Merlot (200-400 µg/L). The glycosidic precursors include multiple conjugate forms (glucose, 6-O-α-L-arabinofuranosyl-β-D-glucoside) requiring acid hydrolysis for release. Wine β-damascenone concentrations of 1-10 µg/L are typical, vastly exceeding the remarkably low sensory threshold of 0.05 µg/L (50 ng/L), making β-damascenone sensorially active in virtually all wines. β-Damascenone acts as an aroma enhancer, increasing perception of fruity notes and masking green/herbaceous character even when below its own detection threshold. Sun exposure during ripening increases β-damascenone precursor accumulation by 30-80%, with extended hang time also promoting accumulation.
IAO_0000114: IAO_0000122
IAO_0000115: A norisoprenoid accumulation disposition that is the inherited capacity of a Vitis vinifera plant to accumulate glycosidic precursors of β-damascenone (1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one) in grape berries, with this potent odorant contributing rose, apple, honey, and tropical fruit notes across virtually all wine styles due to its extremely low sensory threshold.
IAO_0000116: β-Damascenone may be the single most impactful aroma compound in wine due to its exceptionally low threshold and near-universal presence. The compound contributes directly to fruity/floral character and indirectly through enhancement/suppression interactions with other odorants. Unlike TDN which shows strong cultivar specificity, β-damascenone precursors accumulate across all V. vinifera cultivars, though at varying concentrations. The carotenoid precursors (primarily neoxanthin) undergo CCD-mediated cleavage followed by further enzymatic and chemical modifications to generate the damascenone skeleton.
IAO_0000118: Damascenon-Potential @de
IAO_0000118: Rosenketonnote @de
IAO_0000118: damascenone glycoside disposition
IAO_0000118: damascenone potential
IAO_0000118: rose-apple aroma precursor
IAO_0000118: β-Damascenon-Vorläufer @de
IAO_0000119: Pineau B et al. (2007) Contribution of grape C13-norisoprenoid compounds to wine aroma in young Bordeaux red wines. Journal of Agricultural and Food Chemistry 55:6426-6433 Sefton MA et al. (2011) Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages. Journal of Agricultural and Food Chemistry 59:9717-9746
has db xref: no direct PO equivalent

Beta Damascenone Precursor Quality
type: Class
subclass of: Norisoprenoid Content Quality
disjoint with: TDN Precursor Quality
IAO_0000112: Beta-damascenone precursor quality in late-harvest Riesling from Rheingau reaches elevated levels through extended carotenoid degradation during prolonged ripening, with precursor concentrations supporting β-damascenone release of 8-15 μg/L in finished Spätlese and Auslese wines this high damascenone contributes to the exotic, honeyed fruit character that distinguishes late-harvest Riesling from crisper Kabinett styles, where earlier harvest limits carotenoid degradation and produces damascenone levels of 2-5 μg/L with correspondingly fresher, less exotic aromatic profile.
IAO_0000114: IAO_0000122
IAO_0000115: Beta_Damascenone_Precursor_Quality represents the chemical quality characterizing the concentration of precursor compounds for β-damascenone in grape berries, capturing the bound forms and intermediates that can generate this highly potent norisoprenoid contributing exotic fruit, stewed apple, and honey aromas to wine. β-Damascenone ((E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one) arises from neoxanthin and other C40 carotenoids through enzymatic and chemical oxidative cleavage, producing intermediate compounds including grasshopper ketone and 3-hydroxy-β-damascone that can undergo further transformation to yield β-damascenone. In grape berries, the direct precursors for β-damascenone occur as glycosidic conjugates that can be hydrolyzed during fermentation and aging. The free β-damascenone concentration in grapes and young wines is typically low (1-5 μg/L), but increases during wine aging through precursor hydrolysis to reach 5-15 μg/L in aged wines. The sensory threshold of β-damascenone in wine matrices is approximately 50 ng/L, making typical wine concentrations 20-300 times threshold and ensuring significant aroma contribution. Despite this suprathreshold presence, β-damascenone's sensory impact is often described as indirect, enhancing perceived fruitiness through synergistic interactions with other aroma compounds rather than contributing readily identifiable β-damascenone-specific descriptors. This enhancement effect makes β-damascenone concentration correlate with overall wine fruitiness even when the compound itself is not consciously perceived. Viticultural factors affecting carotenoid content (sun exposure, ripening temperature, harvest timing) indirectly influence β-damascenone potential through effects on precursor formation.
IAO_0000116: Beta_Damascenone_Precursor_Quality emphasizes the precursor forms rather than free β-damascenone because the bound glycosidic pool better predicts potential aroma development during aging. The complex pathway from carotenoid to final β-damascenone involves multiple intermediates, making direct precursor quantification challenging total glycosidic norisoprenoid potential often serves as a practical proxy. The aroma enhancement effect of β-damascenone, improving perceived fruitiness even when not consciously detected, distinguishes its sensory role from simple threshold-based contribution.
IAO_0000118: Beta-Damascenon-Vorläufergehalt @de
IAO_0000118: Damascenon-Potential @de
IAO_0000118: Exotikfrucht-Aromavorläufer @de
IAO_0000118: damascenone potential
IAO_0000118: damascenone precursor content
IAO_0000118: exotic fruit aroma precursor
IAO_0000118: β-Damascenon-Glykosidqualität @de
IAO_0000118: β-damascenone glycoside quality
IAO_0000119: Sefton MA et al. (2011) Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages. Journal of Agricultural and Food Chemistry 59(18): 9717-9746 Kotseridis Y et al. (1999) Quantitative Determination of β-Ionone in Red Wines and Grapes of Bordeaux Using a Stable Isotope Dilution Assay. Journal of Chromatography A 848(1-2): 317-325
has db xref: no direct PO equivalent

Bicarbonate Tolerance Disposition
type: Class
subclass of: Lime Tolerance Disposition
IAO_0000112: Mechanistic investigation of Bicarbonate_Tolerance_Disposition at INRAE Bordeaux employed hydroponic culture with factorial combinations of iron supply (1, 10 μM Fe-EDDHA) and bicarbonate (0, 5, 10, 15 mM NaHCO₃) across 14 rootstocks to separate bicarbonate-specific effects from general pH effects (pH maintained at 7.5 throughout). Measurements included leaf chlorophyll, total and active (Fe²⁺) iron, root ferric reductase activity, and xylem sap iron concentration. Bicarbonate_Tolerance_Disposition showed strong genotypic variation independent of overall lime tolerance capacity. '41B' exhibited exceptional Bicarbonate_Tolerance_Disposition, maintaining 85% of control SPAD values at 10 mM HCO₃⁻, with ferric reductase retaining 68% activity, xylem sap Fe concentration declining only 25% (from 48 to 36 μM), and leaf active Fe proportion remaining at 42% of total Fe. 'Fercal' showed similar bicarbonate resistance (80% SPAD retention, 65% reductase retention). '110 Richter', despite reasonable overall lime tolerance, displayed moderate Bicarbonate_Tolerance_Disposition (65% SPAD, 45% reductase at 10 mM HCO₃⁻). '3309C' showed extreme bicarbonate sensitivity with SPAD declining to 35% of control, reductase inhibited to 22%, xylem Fe reduced 60%, and leaf active Fe proportion collapsing to only 12% of total (severe Fe inactivation). Dose-response analysis established IC50 values (HCO₃⁻ concentration causing 50% parameter reduction) ranging from 14.5 mM for '41B' reductase to 4.2 mM for '3309C', quantifying the 3.5-fold difference in Bicarbonate_Tolerance_Disposition. These findings demonstrate that bicarbonate specifically affects both Fe acquisition and utilization, with tolerant rootstocks showing resistance at both levels.
IAO_0000114: IAO_0000122
IAO_0000115: A Bicarbonate_Tolerance_Disposition is a Lime_Tolerance_Disposition that inheres in a Vitis plant and is realized through physiological mechanisms that maintain iron acquisition and metabolism despite the inhibitory effects of bicarbonate ions (HCO₃⁻) on iron uptake processes and internal iron utilization. This disposition represents tolerance to the specific and potent chlorosis-inducing factor in calcareous soils—bicarbonate—which exerts effects beyond simply raising pH. Bicarbonate concentrations in calcareous soil solution can reach 5-15 mM and cause chlorosis even when external pH is artificially controlled, indicating direct biochemical effects on iron nutrition. Bicarbonate inhibits iron acquisition through multiple mechanisms including direct inhibition of ferric reductase activity (HCO₃⁻ affects enzyme kinetics), neutralization of rhizosphere acidification (consuming protons extruded by roots), inhibition of iron translocation from roots to shoots, and impairment of iron reduction and utilization within leaves leading to Fe³⁺ accumulation in inactive forms. Bicarbonate_Tolerance_Disposition encompasses resistance to all these effects, with tolerant genotypes maintaining higher iron acquisition and utilization efficiency at equivalent bicarbonate concentrations. The "iron chlorosis paradox"—high total iron but low active iron in chlorotic leaves—reflects bicarbonate-induced Fe inactivation, and genotypes with strong Bicarbonate_Tolerance_Disposition show higher proportions of metabolically active Fe²⁺ in their leaf tissues.
IAO_0000116: Bicarbonate_Tolerance_Disposition is_a Lime_Tolerance_Disposition. Bicarbonate exerts specific effects beyond pH on iron nutrition, including direct reductase inhibition, acidification neutralization, and Fe inactivation in leaves. The "iron chlorosis paradox" (high total Fe, low active Fe) reflects bicarbonate-induced inactivation. Bicarbonate tolerance is partially independent of overall lime tolerance, providing distinct selection criteria. IC50 values quantify bicarbonate sensitivity of specific processes. Active lime (extractable CaCO₃) correlates with soil solution bicarbonate, explaining IPC predictive value.
IAO_0000118: Bikarbonat-Toleranz-Disposition @de
IAO_0000118: HCO₃⁻ tolerance
IAO_0000118: HCO₃⁻-Toleranz @de
IAO_0000118: Karbonat-Stressresistenz @de
IAO_0000118: bicarbonate stress resistance
IAO_0000118: carbonate tolerance
IAO_0000119: Mengel K et al. (1984) Effect of bicarbonate on iron nutrition of chlorosis-susceptible plants, Journal of Plant Nutrition 7:1467-1489 Nikolic M, Römheld V (2002) Does high bicarbonate supply to roots change availability of iron in the leaf apoplast?, Plant and Soil 241:67-74 Kosegarten H et al. (1999) Effect of bicarbonate on iron acquisition of sunflower and bean, Journal of Plant Nutrition 22:1147-1159
has db xref: no direct PO equivalent

Bicarpellate Pistil
type: Class
subclass of: Pistil
disjoint with: Compound Pistil
IAO_0000112: Pinot Noir hermaphrodite flowers at BBCH 59-65 exhibit typical bicarpellate pistils with bilocular ovaries 0.8-1 mm diameter containing 4 ovules (2 per locule), unified styles 0.5-0.7 mm, and stigmas 0.4-0.5 mm diameter showing subtle bilobed appearance, with fruit set analysis showing that successful flowers (48-56% of total) typically produce berries with 2-3 seeds resulting from fertilization of 50-75% of the 4 available ovules in the bicarpellate structure. Chardonnay bicarpellate pistils in anatomical sections reveal characteristic bilocular organization with two roughly symmetric chambers (locules) separated by central septum, ovules attached to septum in axile placentation representing positions along the two fused carpel margins, and vascular tissues showing bilateral organization supplying the two locules. Thompson Seedless (stenospermocarpic cultivar) produces seedless berries from bicarpellate pistils through parthenocarpic development without fertilization or with fertilization followed by early seed abortion, demonstrating that bicarpellate structure is retained even when seed development fails, with seedless berries showing residual seed traces in positions corresponding to the two locules. Wild V. vinifera ssp. sylvestris bicarpellate pistils across dioecious populations show consistent two-carpel organization in both pistillate females (with functional bicarpellate pistils 2.3-2.6 mm) and staminate males (with vestigial bicarpellate pistils 0.3-0.6 mm), demonstrating that bicarpellate organization is maintained across sex types despite dramatic differences in pistil functionality.
IAO_0000114: IAO_0000122
IAO_0000115: A bicarpellate pistil is a pistil formed from exactly two carpels, representing the universal pistil organization across all normal Vitis species and cultivars, with two-carpel structure creating characteristic bilocular ovary organization (two ovary chambers), two-sided ovule distribution (ovules attached along two lines corresponding to the two carpel margins), and often bilaterally symmetric stigma morphology, reflecting the ancestral and highly conserved gynoecium architecture in the Vitaceae family. Bicarpellate pistils in Vitis invariably show carpel fusion creating a compound syncarpous structure rather than apocarpous organization, with the two carpels fusing early in development (BBCH 52-53) to create unified pistil tissues. The bicarpellate organization is evident through multiple structural features= (1) bilocular ovary with two distinct chambers separated by a central septum formed from the fused medial margins of the two carpels, visible in transverse cross-sections as two symmetric or asymmetric cavities (2) ovule number typically 2-4 total, distributed as 1-2 ovules per locule, attached to axile placentation on the central septum at positions corresponding to the two carpel margins (3) stigma often showing bilobed morphology with two slight lateral extensions or showing bilateral papillae distribution with enhanced papillae density along two opposite margins reflecting the two-carpel origin (4) developmental origin from two carpel primordia visible during early organogenesis (BBCH 51-52) before fusion creates unified structure. The bicarpellate number (two carpels) represents an extraordinarily stable character across Vitis diversity, with essentially all flowers in all wild and cultivated Vitis species showing two-carpel organization regardless of other traits like flower sex type, cultivar group, or geographic origin, suggesting strong developmental constraint or strong selection maintaining bicarpellate organization. This stability distinguishes Vi…
IAO_0000116: Bicarpellate_Pistil specifies the two-carpel organization that characterizes all normal Vitis pistils and is essentially synonymous with normal pistil structure in grapevines. This class emphasizes the carpel number (two) as the defining organizational feature and overlaps substantially with Two_Carpel_Compound_Pistil though the latter explicitly emphasizes the compound (fused) nature. The bicarpellate organization is universal in Vitis and highly stable evolutionarily, distinguishing grapevines from many other plant families with variable or higher carpel numbers. Sub-classification into Symmetrical and Asymmetrical types reflects variation in relative development of the two carpels and their derivative structures (locules). Understanding bicarpellate organization is fundamental for interpreting all aspects of pistil anatomy, ovule number and distribution, seed number determination, and fruit development.
IAO_0000118: Zwei-Fruchtblatt-Pistill @de
IAO_0000118: Zwei-Karpell-Pistill @de
IAO_0000118: bikarpellater Stempel @de
IAO_0000118: dicarpellate gynoecium
IAO_0000118: two-carpel pistil
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 92-95 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 186-189 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 99-104.
has db xref: PO:0009009

Bifurcated Tendril
type: Class
subclass of: Branched Tendril
IAO_0000112: A bifurcated tendril at node 8 on a shoot of Vitis vinifera cv. Pinot Noir in Burgundy, France, showing branch point at 7.5 cm from shoot attachment, dividing into two arms of 9 cm and 10.5 cm length creating nearly symmetrical Y-shaped architecture, with branch angle of approximately 45 degrees between arms, both branches exhibiting active circumnutation movements in complementary planes that together explore a cone-shaped volume of approximately 380 cubic centimeters, the longer arm making contact with a vertical stake and initiating tight coiling while the shorter arm continues searching in the opposite spatial quadrant, providing immediate support through one attachment plus continued exploration for potential secondary attachment, measured at BBCH stage 73 (berries beginning to touch) in early July, representing the characteristic bifurcated pattern dominant in Pinot Noir where 90-95% of tendrils show two-branch structure with relatively symmetrical arm development.
IAO_0000114: IAO_0000122
IAO_0000115: A branched tendril exhibiting division into exactly two branches or arms in Vitis vinifera, characterized by presence of a single branch point where the main tendril axis divides into two separate elongated segments of comparable developmental potential, representing the most common branching pattern in cultivated grapevines with 60-90% of branched tendrils across most Vitis vinifera cultivars showing bifurcated rather than higher-order branching, and providing optimal balance between increased contact probability through dual searching arms and maintenance of sufficient vigor in each branch for effective coiling and load-bearing function. Bifurcated tendrils develop through establishment of two lateral meristems at a single position on the developing tendril primordium during early organogenesis, typically 7-14 days post-emergence, with subsequent suppression of the original apical meristem or equal competition between all three meristems resulting in two-branch architecture, followed by independent elongation of each branch creating arms of variable relative length depending on timing of meristem activation and resource availability during development. The branch point position varies from proximal (3-5 cm from shoot attachment) to distal (8-12 cm from attachment) creating different functional characteristics, with proximal branching producing widely separated arms that explore larger volumes but with shorter individual branches, while distal branching maintains longer unbranched basal sections with shorter branches exploring refined spatial zones near the tendril tip. Bifurcated architecture serves as a key ampelographic feature with cultivar-specific variation in branching frequency, branch point position, relative arm length, and arm angle providing diagnostic characters for variety identification.
IAO_0000116: Bifurcated tendrils are distinguished from unbranched tendrils by presence of the division point, from trifurcated tendrils by exactly two rather than three branches, and from multi-branched tendrils by two rather than four or more branches. The bifurcated pattern represents an evolutionarily optimized architecture balancing contact probability enhancement against resource distribution efficiency, with two branches providing substantial improvement in search volume coverage (approximately 1.8-2.2× greater than unbranched tendrils) while maintaining 50% resource allocation per branch allowing strong development. Symmetry of bifurcation (equal versus unequal arm lengths) serves as an additional diagnostic feature, with some cultivars showing predominantly symmetrical bifurcation while others tend toward asymmetric patterns. Branch angle variation (narrow 20-30° versus wide 60-90°) affects spatial exploration patterns and is under genetic control with environmental modification.
IAO_0000118: Y-förmige Ranke @de
IAO_0000118: Y-shaped tendril
IAO_0000118: dichotome Kletterorgan @de
IAO_0000118: dichotomous tendril
IAO_0000118: forked tendril
IAO_0000118: two-branched tendril
IAO_0000118: zweigabelige Ranke @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 74-89 This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 95-118.
has db xref: PO:0025356

Bilateral Cordon
type: Class
subclass of: Cordon
IAO_0000112: A bilateral cordon on Vitis vinifera cv. Merlot in Bordeaux, featuring left cordon extending 78cm and right cordon extending 82cm from central trunk, each cordon bearing 13 two-bud spurs distributed along upper surface at approximately 12cm spacing, total configuration supporting 26 fruiting positions producing estimated 48-52 shoots and 11-13kg crop distributed nearly equally between paired cordons (approximately 52% right, 48% left), trunk precisely centered on trellis wire at 85cm height, representing standard bilateral cordon architecture employed throughout Bordeaux and globally in commercial Merlot production, with paired cordon configuration providing balanced vine development, efficient trellis utilization, and reliable productivity.
IAO_0000114: IAO_0000122
IAO_0000115: A cordon configuration featuring two cordons extending in opposite directions from a central trunk, characterized by paired symmetrical or asymmetrical architecture with cordons typically extending left and right along horizontal trellis wires, balanced or deliberately unbalanced distribution of fruiting positions between the two cordons, and representation of the most common cordon architecture in modern viticulture providing efficient trellis utilization, balanced vine capacity distribution, and compatibility with mechanized operations. Bilateral cordons dominate commercial wine grape production worldwide, combining practical advantages of dual-arm distribution (vigor split between paired structures, production insurance if one cordon fails or declines, efficient use of available trellis space) with proven productivity and quality outcomes across diverse varieties, regions, and training system objectives from bulk production to ultra-premium wine applications.
IAO_0000116: Bilateral cordons represent default modern cordon configuration, with paired architecture providing numerous practical advantages over unilateral alternatives including balanced growth distribution (vigor divided between two structures rather than concentrated in one), redundancy and insurance (partial production maintained if one cordon damaged or declining), efficient trellis space utilization (cordons extending both directions occupy maximum wire length per vine), simplified mechanization (bilateral canopies present consistent architecture for equipment), and proven performance across virtually all wine grape cultivars and regions. Minor asymmetries between paired cordons (10-20% length or crop differences) are normal and functionally acceptable, while substantial asymmetries may indicate problems requiring attention (trunk disease affecting one side, positioning issues, inadequate training) or deliberate adaptation to constraints (row-end positions, off-center trunks).
IAO_0000118: Doppelkordon @de
IAO_0000118: bilaterale Kordon @de
IAO_0000118: double cordon
IAO_0000118: paired cordon system
IAO_0000118: two-sided cordon
IAO_0000118: zweiseitige Kordon @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268 Intrieri et al. (2011) "Grapevine mechanization= Constraints and perspectives" Acta Horticulturae 978=471-478.
has db xref: PO:0025073

Bilateral Cordon Role
type: Class
subclass of: Cordon Trained Vine Role
IAO_0000112: A Cabernet Sauvignon vine trained to bilateral cordon at 90 cm in Napa Valley bears a Bilateral_Cordon_Role with cordons extending 70 cm each direction, each cordon carrying 6 spurs at 15 cm intervals—the symmetrical structure enabling mechanical leaf removal, shoot positioning, and harvest operations. A Grüner Veltliner vine on bilateral cordon in Austria's Wachau serves in a Bilateral_Cordon_Role, with the two-arm structure distributing the variety's naturally high vigor across extended cordon length for improved balance. A Tempranillo vine on bilateral cordon in Rioja bears a Bilateral_Cordon_Role adapted from traditional head training, the conversion to bilateral cordon enabling mechanization while maintaining regional production characteristics.
IAO_0000114: IAO_0000122
IAO_0000115: A cordon-trained vine role that inheres in a grapevine with two cordons extending in opposite directions from the trunk, creating symmetrical horizontal structure typically along a single trellis wire. Bilateral cordon (also termed double cordon or T-cordon) is the most common cordon configuration worldwide, distributing crop load across two cordons for balanced vine structure and doubled fruiting capacity compared to unilateral systems at similar vine density. Standard bilateral cordon training positions cordons at 75-100 cm height, with each cordon extending 50-80 cm (depending on vine spacing) to meet or approach neighboring vines, creating the continuous fruiting zone characteristic of trellised viticulture. The symmetrical structure facilitates mechanical operations—harvesters and pruners can work uniformly along rows without accommodation for directional variation. Bilateral cordon establishment requires careful training during years 2-3 after planting, with cordons developed simultaneously to ensure balanced growth and avoid vigor imbalances between arms. Spur positioning on bilateral cordons typically maintains 8-15 spurs per vine (4-8 per cordon), with spur number adjusted based on variety, vine vigor, and yield targets.
IAO_0000116: Bilateral_Cordon_Role represents the standard cordon configuration optimizing the balance between vine structure complexity and fruiting capacity. The symmetry of bilateral training facilitates management—pruning follows identical patterns on both sides, mechanical operations proceed uniformly, and vine appearance supports aesthetic expectations for well-maintained vineyards. Bilateral cordon is particularly suited to spur-pruned varieties (Cabernet Sauvignon, Merlot, Syrah, Grenache) where permanent spur positions can be maintained on the cordons for decades. The system's dominance in modern viticulture reflects its compatibility with mechanization, though hand-labor operations remain efficient with the predictable structure. Bilateral cordon vine spacing typically ranges from 1.0-1.5 m within rows, with cordon length approximately half the vine spacing to allow cordons to approach but not overlap between adjacent vines.
IAO_0000118: Doppelkordon @de
IAO_0000118: T-Kordon @de
IAO_0000118: T-cordon
IAO_0000118: Zweiseitiger Kordon @de
IAO_0000118: beidarmiger Kordon @de
IAO_0000118: bilateral cordon
IAO_0000118: double cordon
IAO_0000118: two-arm cordon
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Winkler AJ et al. (1974) General Viticulture, University of California Press Reynolds AG, Vanden Heuvel JE (2009) Training systems influence on vine growth, American Journal of Enology and Viticulture 60: 251-268
has db xref: no direct PO equivalent

Bilateral Permanent Arm
type: Class
subclass of: Permanent Arm
IAO_0000112: A bilateral permanent arm configuration on Vitis vinifera cv. Chardonnay, featuring left arm extending 82cm and right arm extending 78cm from central trunk positioned at row center, each arm bearing 13-14 two-bud spurs distributed along upper surface, total vine capacity of approximately 26-28 fruiting shoots supporting 4.5-5.5kg crop distributed relatively evenly between arms (left arm slightly larger supporting proportionally more crop), arms positioned at 95cm height along horizontal trellis wire in vertical shoot positioning system, enabling efficient mechanical hedging and harvesting through consistent bilateral canopy architecture, representing standard bilateral cordon configuration widely used in commercial wine grape production worldwide.
IAO_0000114: IAO_0000122
IAO_0000115: A permanent arm configuration featuring two arms extending in opposite directions from a central trunk or head, characterized by symmetrical or asymmetrical paired architecture with arms typically extending left and right (or forward and backward depending on row orientation), balanced or deliberately unbalanced distribution of fruiting positions between the two arms, and suitability for maximizing trellis utilization in standard vineyard row configurations where bilateral spread efficiently occupies available wire space. Bilateral permanent arms represent the most common cordon architecture in modern viticulture, providing efficient use of trellis infrastructure, balanced vine capacity distribution between paired arms, flexibility for adjusting individual arm lengths based on vine vigor or positioning constraints, and compatibility with mechanized operations requiring consistent bilateral canopy presentation.
IAO_0000116: Bilateral permanent arms dominate modern cordon viticulture due to practical advantages including efficient trellis utilization (arms extending both directions from central trunk occupy maximum wire length per vine), balanced growth distribution (vigor split between two arms rather than concentrated in single structure), and mechanization compatibility (bilateral canopies suit over-row equipment for hedging, harvesting, and spraying). The bilateral configuration allows flexibility in arm length adjustment, with arms sized individually based on trunk position relative to trellis (centered trunks support equal arms, off-center trunks require asymmetric arms), vine vigor (weak vines may develop one arm initially, adding second when vigor permits), and row-end constraints (terminal vines often showing unilateral or strongly asymmetric bilateral development).
IAO_0000118: Doppelschenkel @de
IAO_0000118: beidseitige Kordon @de
IAO_0000118: bilateral cordon
IAO_0000118: bilaterale Arme @de
IAO_0000118: double cordon
IAO_0000118: paired arms
IAO_0000118: two-arm system
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrope Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268 Intrieri et al. (2011) "Grapevine mechanization= Constraints and perspectives" Acta Horticulturae 978=471-478.
has db xref: PO:0025073

Bilateral Symmetry Quality
type: Class
subclass of: Symmetry Quality
IAO_0000112: Leaf bilateral symmetry in Cabernet Franc serves as a distinguishing character from its offspring Cabernet Sauvignon, with Cabernet Franc displaying more pronounced bilateral symmetry (asymmetry index typically below 0.05) and five well-defined, evenly matched lobes, while Cabernet Sauvignon leaves exhibit greater asymmetry (index 0.06-0.10) with more variable lobe development between the left and right blade halves, reflecting the complex genetic heritage combining Cabernet Franc with Sauvignon Blanc.
IAO_0000114: IAO_0000122
IAO_0000115: Bilateral_Symmetry_Quality represents the symmetry condition where a grapevine organ can be divided by a single plane into two halves that are approximate mirror images of each other. This symmetry type, also termed zygomorphy or mirror symmetry, characterizes organs with a single axis of symmetry and two distinguishable sides that correspond across the dividing plane. In grapevine, bilateral symmetry is most evident in leaves, where the midrib defines the plane of symmetry and the left and right blade halves ideally display corresponding form, venation pattern, and lobe development. The degree of bilateral symmetry in leaves varies among cultivars and serves as an ampelographic character, with some varieties exhibiting highly symmetric blades while others show consistent directional asymmetry. Bilateral symmetry in berries occurs when seed distribution creates a plane of mirror correspondence, typically evident in two-seeded berries where the seeds occupy opposite positions. Cluster bilateral symmetry is uncommon but may be observed in clusters with two pronounced, equally developed wings. Assessment of bilateral symmetry employs either qualitative visual evaluation comparing the two halves, or quantitative methods including measurement of corresponding landmarks on each side, calculation of asymmetry indices (difference between sides divided by their mean), or procrustes analysis of digitized outlines. The developmental basis of bilateral symmetry involves coordinated gene expression and growth regulation across the organ primordium, with the plane of symmetry typically established early in organ initiation.
IAO_0000116: Bilateral_Symmetry_Quality specifically addresses mirror-image correspondence across a single plane, distinguishing it from Radial_Symmetry_Quality which involves rotational correspondence. For leaves, the plane of bilateral symmetry passes through the midrib and petiole attachment for bilaterally symmetric berries, the plane passes through the two seeds and the polar axis. Perfect bilateral symmetry (asymmetry index of zero) is rarely achieved in biological organs the classification applies when the predominant pattern approximates mirror correspondence. PATO_0001324 (bilateral symmetry) provides the upper-ontology reference.
IAO_0000118: Spiegelsymmetrie @de
IAO_0000118: bilaterale Symmetrie @de
IAO_0000118: mirror symmetry
IAO_0000118: reflective symmetry
IAO_0000118: two-sided correspondence
IAO_0000118: zweiseitige Entsprechung @de
IAO_0000118: zygomorphe Qualität @de
IAO_0000118: zygomorphic quality
IAO_0000119: Chitwood DH et al. (2016) Morphometric Analysis of Passiflora Leaves: The Relationship between Landmarks of the Vasculature and Outline. Frontiers in Plant Science 7: 1479 Klingenberg CP (2015) Analyzing Fluctuating Asymmetry with Geometric Morphometrics: Concepts, Methods, and Applications. Symmetry 7(2): 843-934
has db xref: no direct PO equivalent

Bilocular Ovary
type: Class
subclass of: Ovary
IAO_0000112: Cabernet Sauvignon ovaries at BBCH 59-61 (flower buds swollen to beginning of flowering) exhibit characteristic bilocular organization visible in transverse sections as two oval chambers 0.4-0.6 mm diameter each separated by central septum 0.08-0.12 mm thick, with 4 ovules distributed as 2 per locule attached to septum surfaces in axile placentation, and with vascular bundles supplying both locules through septum and ovary wall tissues. Chardonnay ovary anatomical studies reveal bilocular structure with two locules of approximately equal volume in symmetric pistils (left and right locules varying <15% in cross-sectional area) or unequal volumes in asymmetric pistils (locules varying 25-45% in area), central septum composed of thin-walled parenchyma cells with vascular strands running through septum tissue, and ovules projecting into locule cavities from septum attachment points. Pinot Noir berry development shows persistence of bilocular organization from anthesis (BBCH 61, ovary 0.9-1.1 mm diameter with two distinct locules) through early fruit set (BBCH 73, young berry 3.5-4.5 mm diameter with two locules still clearly separated by septum) with gradual obscuring of locule boundaries during later berry expansion (BBCH 81-85, berries 8-12 mm with flesh tissue proliferating and locule walls less distinct), though final seed distribution in mature berries reflects original bilocular organization. Rare Syrah flowers (<0.08% frequency) exhibit unilocular ovaries with single chamber resulting from complete septum absence or degeneration, containing 2-3 ovules in the single cavity and producing berries with unusual internal morphology lacking the typical bilocular seed distribution patterns.
IAO_0000114: IAO_0000122
IAO_0000115: A bilocular ovary is an ovary containing two internal chambers (locules) separated by a central partition (septum), representing the universal internal organization in normal Vitis ovaries reflecting the bicarpellate origin of the pistil with the two locules corresponding to the cavities of the two fused carpels. Bilocular ovaries are characterized by= (1) two distinct chambers (locules) evident in transverse cross-sections as two separate spaces within the ovary, typically appearing as two rounded or oval cavities positioned side-by-side (2) central septum (partition wall) separating the two locules, formed from the fused medial (inner) margins of the two constituent carpels, typically running along the median plane of the ovary though sometimes positioned asymmetrically in asymmetric bicarpellate pistils (3) ovules attached to axile placentation on the septum surfaces facing into each locule, with ovules positioned at the junctions where carpel margins fused to form the septum (4) two locules of approximately equal size in symmetric bicarpellate pistils (locules varying 20% in volume) (5) vascular tissues organized to supply both locules, with vascular bundles in the ovary wall and septum providing nutrient and water transport to ovules in both chambers. Bilocular organization develops during early pistil ontogeny (BBCH 52-54) when the two carpel primordia fuse to create a unified ovary structure, with the fusion of carpel margins creating the central septum dividing the originally separate carpel cavities into two locules within the compound ovary. The bilocular condition is essentially universal in Vitis, with rare exceptions= occasional flowers (<0.1% frequency) show unilocular ovaries (single chamber) resulting from complete septum degeneration or failure of one carpel to develop, creating ovaries with only one functional locule extremely rare flowers show trilocular or multilocular ovaries (three or more chambers) resulting from supernumerary carpel developme…
IAO_0000116: Bilocular_Ovary represents the universal internal organization of normal Vitis ovaries and must be distinguished from unilocular ovaries (one chamber, rare abnormalities) and multilocular ovaries (>2 chambers, extremely rare abnormalities). The bilocular condition reflects the bicarpellate origin of Vitis pistils with the two locules corresponding to the two fused carpels. Sub-classification into Two_Chamber and Septate types emphasizes different aspects of bilocular organization. Understanding bilocular structure is essential for interpreting ovule distribution, seed number and positioning, and berry internal organization.
IAO_0000118: Zwei-Fächer-Fruchtknoten @de
IAO_0000118: bilokulares Ovar @de
IAO_0000118: two-chambered ovary
IAO_0000118: two-locule ovary
IAO_0000118: zweikammeriger Fruchtknoten @de
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 93-95.
has db xref: PO:0009072

Biochemical Limitation Quality
type: Class
subclass of: Photosynthetic Limitation Quality
IAO_0000112: Biochemical limitation assessment comparing nitrogen-sufficient versus deficient Riesling reveals the nutrition effect on photosynthetic capacity, with sufficient vines showing Vcmax of 95 μmol/m²/s and Lb of 22% (capacity exceeds demand under normal conditions), while deficient vines display Vcmax of 48 μmol/m²/s and Lb of 45% (capacity now limits photosynthesis even at ambient CO₂), demonstrating how nitrogen deficiency shifts limitation from primarily diffusional to primarily biochemical, with implications for fertilization management targeting the shifted constraint.
IAO_0000114: IAO_0000122
IAO_0000115: Biochemical limitation quality is a photosynthetic limitation quality that represents the constraint on photosynthesis arising from the capacity of carbon fixation enzymes and electron transport components, characterizing the degree to which Rubisco carboxylation capacity (Vcmax), electron transport capacity (Jmax), or triose phosphate utilization limits photosynthetic rate when CO₂ supply is not limiting. Within the BFO framework, this quality specifically addresses the metabolic component of photosynthetic limitation, distinguishing biochemical limitation from diffusional limitations while recognizing that enzyme capacity and electron transport set the upper bound on photosynthesis that diffusional limitations reduce below but cannot exceed. The ontological significance lies in biochemical limitation representing the fundamental capacity of the photosynthetic apparatus determined by protein investment and enzyme kinetics, where Rubisco content (nitrogen-costly enzyme comprising up to 30% of leaf nitrogen), electron transport chain components, and Calvin cycle enzymes together determine the maximum photosynthetic rate achievable even with unlimited CO₂ supply. The physiological basis for biochemical limitation involves multiple potential constraints including Rubisco carboxylation capacity (Vcmax, limiting at low Ci), RuBP regeneration capacity (Jmax, limiting at high Ci through electron transport), and triose phosphate utilization (TPU, limiting when export of photosynthate is restricted), with the transition between Vcmax and Jmax limitation occurring at Ci values that depend on temperature and the relative investment in these capacities. The environmental and nutritional factors affecting biochemical limitation include nitrogen availability (strongly affecting Rubisco content), phosphorus status (affecting ATP regeneration), temperature (affecting enzyme kinetics), and light environment during development (affecting chloroplast protein composition), with nitroge…
IAO_0000116: Biochemical_Limitation_Quality addresses the enzyme and electron transport capacity component of photosynthetic limitation. This quality represents the fundamental capacity determined by protein investment and is particularly sensitive to nitrogen nutrition. The class supports capacity assessment and nutritional optimization through biochemical limitation diagnosis.
IAO_0000118: Kapazitätslimitation @de
IAO_0000118: Lb
IAO_0000118: Lb-Wert @de
IAO_0000118: Rubisco limitation
IAO_0000118: biochemische Limitation @de
IAO_0000118: capacity limitation
IAO_0000118: metabolic limitation
IAO_0000118: metabolische Einschränkung @de
IAO_0000119: Sharkey TD et al. (2007) Fitting photosynthetic carbon dioxide response curves for C₃ leaves. Plant, Cell & Environment 30(9): 1035-1040 Farquhar GD et al. (1980) A biochemical model of photosynthetic CO₂ assimilation in leaves of C₃ species. Planta 149(1): 78-90
has db xref: PO:0006001

Biodiversity Support Role
type: Class
subclass of: Ecological Role
IAO_0000112: Mourvèdre vines at Château de Beaucastel in Châteauneuf-du-Pape bearing a biodiversity support role sustain documented populations of 45+ arthropod species in the canopy zone including lacewings (Chrysoperla carnea), ladybirds (Coccinella septempunctata), and predatory bugs (Orius spp.), with bark crevices on old cordons hosting overwintering earwigs (Forficula auricularia) at densities of 3-8 per vine, and the mycorrhizal network associated with 60+ year old root systems supporting 25-35 species of arbuscular mycorrhizal fungi per soil sample.
IAO_0000114: IAO_0000122
IAO_0000115: An ecological role that inheres in a grapevine by virtue of the habitat, food resources, and ecological niches its above-ground and below-ground structures provide for non-target organisms including arthropods, birds, mammals, fungi, and soil microbiota within the vineyard ecosystem.
IAO_0000116: Biodiversity_Support_Role captures the grapevine's function as a structural and trophic component of vineyard biodiversity, independent of intentional management interventions such as cover cropping or hedgerow planting. The vine itself — its bark texture, canopy architecture, flower resources during bloom, fruit availability, leaf litter, and root zone microhabitats — constitutes habitat infrastructure for diverse organisms: this role is amplified in older, structurally complex vines and reduced in young, intensively managed plantings. Subclasses specify the principal taxonomic groups benefiting from vine-associated habitat — pollinators, beneficial insects, and birds.
IAO_0000118: Artenvielfalt-Förderungs-Rolle @de
IAO_0000118: Biodiversitäts-Rolle @de
IAO_0000118: biodiversity habitat role
IAO_0000118: biological diversity role
IAO_0000118: biologische Vielfalt-Rolle @de
IAO_0000118: wildlife support role
IAO_0000119: Paiola A et al. (2020) Exploring the potential of vineyards for biodiversity conservation, Conservation Biology 34: 1092-1104 Bruggisser OT et al. (2010) Arthropod diversity in vineyard ecosystems, Agriculture Ecosystems and Environment 137: 103-112 Winkler KJ et al. (2017) Biodiversity in vineyards, Agriculture Ecosystems and Environment 239: 44-57
has db xref: no direct PO equivalent

Biodynamic Production Role
type: Class
subclass of: Production System Role
IAO_0000112: Pinot Noir vines at Domaine de la Romanée-Conti in Burgundy bearing a biodynamic production role receive horn manure preparation (500) at 60-100 g/ha stirred for one hour and applied in autumn, horn silica preparation (501) at 2-4 g/ha applied at dawn during the growing season, and compost preparations (502-507) integrated into biodynamic compost applied at 3-5 t/ha, with all vineyard operations timed according to the Maria Thun biodynamic sowing calendar distinguishing root, leaf, flower, and fruit days.
IAO_0000114: IAO_0000122
IAO_0000115: A production system role that inheres in a grapevine cultivated according to biodynamic agricultural principles derived from Rudolf Steiner's 1924 Agriculture Course, integrating organic practices with specific biodynamic preparations (500-508), astronomical planting calendars, and a holistic farm-organism concept that treats the vineyard as a self-sustaining ecological entity.
IAO_0000116: Biodynamic_Production_Role encompasses all biodynamic management approaches whether or not formally certified by Demeter International or Biodyvin. The role requires adherence to the full set of biodynamic preparations and principles beyond those mandated by organic certification alone: biodynamic standards are strictly more restrictive than organic standards, with lower permitted copper limits (typically 3 kg Cu/ha/year versus 4-6 kg under organic regulations) and mandatory use of the nine biodynamic preparations. Subclasses distinguish Demeter-certified biodynamic operations from non-certified biodynamic practitioners.
IAO_0000118: Steiner-method production role
IAO_0000118: biodynamic farming role
IAO_0000118: biodynamic viticulture role
IAO_0000118: biodynamische Anbau-Rolle @de
IAO_0000118: biodynamische Produktionsrolle @de
IAO_0000118: biologisch-dynamische Bewirtschaftungsrolle @de
IAO_0000119: Steiner R (1924) Geisteswissenschaftliche Grundlagen zum Gedeihen der Landwirtschaft (Agriculture Course) Demeter International Production Standards (2022) Joly N (2007) Biodynamic Wine Demystified, Board and Bench Publishing pp: 45-112
has db xref: no direct PO equivalent

Biological Control Protocol
type: Class
subclass of: Pest Management Description
IAO_0000112: The biological control protocol for a premium Merlot vineyard in Saint-Émilion integrates four biocontrol strategies — mating disruption for Lobesia botrana using Isonet L dispensers (500/ha, deployed at E-L 9) releasing 200 mg/dispenser of (E,Z)-7,9-dodecadienyl acetate over 180 days to disrupt male moth orientation and reduce larval infestation below 1% cluster damage, Trichoderma atroviride (Esquive WP, 4 g/L) applied to fresh pruning wounds within 24 hours of cutting to colonize wound surfaces and competitively exclude trunk disease pathogens (Eutypa lata, Botryosphaeriaceae), Bacillus subtilis strain QST 713 (Serenade ASO, 8 L/ha) applied at BBCH 73 and 77 for pre-véraison Botrytis suppression through competitive exclusion and lipopeptide antibiosis, and conservation biological control through maintenance of permanent cover crop inter-rows and hedgerow margins to support populations of predatory mites (Typhlodromus pyri) that suppress phytophagous mites below economic threshold levels without acaricide intervention.
IAO_0000114: IAO_0000122
IAO_0000115: A pest management description that documents the use of living organisms, their products, or naturally derived substances to suppress pest and disease populations in the vineyard, specifying the biocontrol agent identity, application method, release rate or concentration, target pest, mechanism of action (parasitism, predation, competition, antibiosis, or induced resistance), and integration with other pest management components.
IAO_0000116: Biological_Control_Protocol documents the fastest-growing sector of vineyard pest management, driven by consumer demand for reduced pesticide residues, regulatory restriction of synthetic active ingredients, organic and biodynamic certification requirements, and the development of commercially viable biocontrol products and strategies. Biological control in viticulture operates through three complementary approaches — augmentative biocontrol (release or application of mass-produced natural enemies or microbial agents), conservation biocontrol (habitat management to support naturally occurring beneficial organisms), and classical biocontrol (introduction of co-evolved natural enemies from the pest's region of origin): mating disruption for Lobesia botrana represents the most successful augmentative biocontrol technology in viticulture, with adoption exceeding 200,000 hectares in Europe and efficacy comparable to insecticide programs at equivalent or lower cost. Microbial biocontrol agents (Trichoderma, Bacillus, Aureobasidium) have gained significant market share for botrytis and trunk disease management, though their efficacy is generally lower and more variable than synthetic alternatives, requiring integration within broader IPM frameworks rather than standalone deployment.
IAO_0000118: Biocontrol-Spezifikation @de
IAO_0000118: Nützlingseinsatz-Dokumentation @de
IAO_0000118: biocontrol specification
IAO_0000118: biological pest control record
IAO_0000118: biologische Bekämpfungs-Protokoll @de
IAO_0000118: natural enemy release protocol
IAO_0000119: Pertot I et al. (2017) A critical review of plant protection tools for reducing pesticide use on grapevine, Crop Protection 97: 70-84 Ioriatti C et al. (2011) Mating disruption for control of grape berry moth in Italian vineyards, Journal of Chemical Ecology 37: 1364-1377 Compant S et al. (2013) A review on the plant microbiome: ecology, functions, and emerging trends in microbial application, Journal of Advanced Research 19: 29-37 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests 2nd Ed, APS Press
has db xref: no direct PO equivalent

Biologically Effective Degree Days
type: Class
subclass of: Growing Season Data
IAO_0000112: The BEDD for the Margaret River wine region (Western Australia, 33.9°S) documents a value of approximately 1,450-1,600 BEDD — the moderate maritime climate with growing season mean temperature of 18.5-19.5°C, narrow diurnal temperature range of 7-9°C (typical of maritime-influenced climates), and very few days exceeding the 19°C mean temperature threshold produces BEDD values that are lower than the standard GDD base 10°C for the same period (approximately 1,700-1,900 GDD) because the Gladstones calculation penalizes the days with mean temperatures above 19°C that contribute fully to the standard GDD but with reduced biological effectiveness in the BEDD framework. The BEDD classification places Margaret River in the intermediate viticultural zone, correctly predicting its suitability for the cultivar range actually grown there — Cabernet Sauvignon and Chardonnay as the dominant cultivars, with Shiraz and Sauvignon Blanc as significant secondary cultivars — a prediction that the Winkler Region III classification (based on uncapped GDD) overstates by suggesting suitability for warmer-climate cultivars than actually perform well in the region.
IAO_0000114: IAO_0000122
IAO_0000115: A growing degree-day component that records the Biologically Effective Degree-Days (BEDD) index developed by Gladstones (1992, refined 2011) — a heat accumulation method that improves on the standard GDD and Huglin Index by incorporating an upper temperature cutoff (19°C daily mean, above which developmental efficiency decreases), a daylength adjustment, and a diurnal temperature range adjustment that penalizes excessive thermal amplitude — providing the most physiologically refined single-index characterization of the temperature-development relationship in grapevine by accounting for both the cessation of growth at low temperatures and the reduced developmental efficiency at excessively high temperatures.
IAO_0000116: Biologically_Effective_Degree_Days represents the most physiologically sophisticated of the single-index heat accumulation methods, incorporating three adjustments that address documented limitations of simpler indices. The upper temperature cap reflects the well-established observation that grapevine photosynthetic rate, cell division rate, and sugar transport efficiency all decline above approximately 30-35°C (daily maximum), with effective developmental progress ceasing during extreme heat events — the BEDD captures this by reducing the daily degree-day contribution when the mean temperature exceeds 19°C, effectively applying a trapezoidal rather than linear temperature-development function: this correction is particularly important for distinguishing between warm-maritime and hot-continental climates that may have similar standard GDD but differ substantially in the proportion of biologically effective heat (maritime climates maintaining temperatures within the optimal range versus continental climates frequently exceeding it). The diurnal temperature range adjustment penalizes wide thermal amplitudes (>13°C difference between Tmax and Tmin) on the physiological basis that large temperature fluctuations impose greater metabolic costs (thermal acclimation, repair of heat/cold damage) than stable temperatures, reducing the net developmental progress per degree-day — this adjustment differentiates continental from maritime climates at the same latitude and mean temperature, correctly predicting that the maritime climate (narrow amplitude, more BEDD) supports more efficient vine development than the continental climate (wide amplitude, fewer BEDD) despite identical mean temperatures.
IAO_0000118: Gladstones bioclimatic index
IAO_0000118: Gladstones-Bioklimaindex @de
IAO_0000118: adjusted degree-day calculation
IAO_0000118: biologisch effektive Gradtage @de
IAO_0000118: temperature-capped heat summation
IAO_0000118: temperaturkorrigierte Wärmesumme @de
IAO_0000119: Gladstones J (1992) Viticulture and Environment, Winetitles Gladstones J (2011) Wine, Terroir and Climate Change, Wakefield Press Jones GV et al. (2005) Climate change and global wine quality, Climatic Change 73: 319-343 Hall A and Jones GV (2010) Spatial analysis of climate in winegrape-growing regions in Australia, Australian Journal of Grape and Wine Research 16: 389-404
has db xref: no direct PO equivalent

Biotic Stress Resistance Disposition
type: Class
subclass of: Grapevine Disposition
IAO_0000112: The PIWI (Pilzwiderstandsfähige) cultivar 'Regent' possesses multiple Biotic_Stress_Resistance_Dispositions inherited from its complex pedigree including Vitis amurensis ancestry. Its Rpv3-mediated Downy_Mildew_Resistance_Disposition is realized upon contact with Plasmopara viticola zoospores through rapid hypersensitive cell death limiting pathogen colonization, reducing disease severity by 70-85% compared to susceptible Vitis vinifera cultivars under equivalent inoculum pressure. Simultaneously, its Ren3-associated Powdery_Mildew_Resistance_Disposition is realized through localized cell death and phytoalexin accumulation when Erysiphe necator attempts penetration, though this resistance may be partially overcome by adapted pathogen strains in regions with high selection pressure. These resistance dispositions enable 'Regent' cultivation with 50-70% reduction in fungicide applications compared to traditional cultivars, demonstrating how understanding biotic stress resistance dispositions guides sustainable viticulture strategies.
IAO_0000114: IAO_0000122
IAO_0000115: A Biotic_Stress_Resistance_Disposition is a Grapevine_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes when the bearer encounters living organisms that pose potential threats to plant health, including fungal, bacterial, and viral pathogens, as well as arthropod pests and parasitic nematodes. This disposition encompasses the full spectrum of genetically-encoded resistance mechanisms, from major gene-mediated qualitative resistance providing near-complete protection against specific pathogen races, to polygenic quantitative resistance conferring partial but broad-spectrum protection. The molecular basis of biotic stress resistance dispositions includes pattern recognition receptors detecting conserved pathogen-associated molecular patterns (PAMPs), intracellular nucleotide-binding leucine-rich repeat (NLR) receptors recognizing specific effector proteins, and downstream signaling cascades activating defense gene expression. Realization of these dispositions manifests through diverse processes including hypersensitive response, phytoalexin biosynthesis, cell wall reinforcement, and systemic acquired resistance. Biotic stress resistance dispositions are of paramount importance in viticulture due to the susceptibility of Vitis vinifera cultivars to numerous pathogens and pests, driving breeding programs to introgress resistance loci from wild Vitis species and motivating rootstock selection based on resistance profiles.
IAO_0000116: Biotic_Stress_Resistance_Disposition is_a Grapevine_Disposition. This class encompasses all resistance dispositions against living organisms, distinguished from Abiotic_Stress_Tolerance_Disposition which covers responses to non-living environmental stressors. Child classes are organized by stressor type (Pathogen_Resistance_Disposition, Pest_Resistance_Disposition) and by defense mechanism (Defense_Mechanism_Disposition). The term "resistance" rather than "tolerance" is used following plant pathology conventions where resistance implies limiting pathogen development while tolerance implies maintaining yield despite pathogen presence.
IAO_0000118: Biotische Stressresistenz-Disposition @de
IAO_0000118: Krankheitsresistenz-Disposition @de
IAO_0000118: Schädlingsresistenz-Potenzial @de
IAO_0000118: biotic defense disposition
IAO_0000118: disease resistance disposition
IAO_0000118: pest resistance potential
IAO_0000119: Jones JDG, Dangl JL (2006) The plant immune system, Nature 444:323-329 Töpfer R et al. (2011) New horizons for grapevine breeding, Fruit, Vegetable and Cereal Science and Biotechnology 5:79-100 Dry IB et al. (2010) Grapevine disease resistance genes, Genetics, Genomics and Breeding of Grapes, Science Publishers
has db xref: no direct PO equivalent

Bird Habitat Role
type: Class
subclass of: Biodiversity Support Role
IAO_0000112: Pinotage vines in the Stellenbosch region of South Africa bearing a bird habitat role support 35-50 avian species documented through systematic point counts, including insectivorous species such as Cape White-eye (Zosterops virens) consuming 200-400 lepidopteran larvae per individual per day, seed-dispersing species such as Red-winged Starling (Onychognathus morio), and raptors including Jackal Buzzard (Buteo rufofuscus) providing rodent control, with vine trellising structures serving as perching and hunting platforms and mature canopy providing nesting sites for 3-5 passerine species per hectare.
IAO_0000114: IAO_0000122
IAO_0000115: A biodiversity support role that inheres in a grapevine whose vineyard environment provides nesting, foraging, and sheltering habitat for avian species, contributing to bird conservation in agricultural landscapes while simultaneously generating complex interactions ranging from beneficial insectivory and seed dispersal to fruit predation requiring management.
IAO_0000116: Bird_Habitat_Role captures a complex ecological interaction where avian presence generates both ecosystem services (insect pest consumption, rodent control) and disservices (fruit damage, yield losses of 2-10% in unprotected vineyards). The net ecological value of bird presence is context-dependent and species-specific: insectivorous species provide measurable pest control services valued at $100-500/ha/year, while frugivorous species may cause losses requiring netting or deterrent investment. Vineyard structural complexity (trellising, cover crops, adjacent hedgerows, old vine canopies) is the primary determinant of avian diversity within the vineyard matrix.
IAO_0000118: Vogelhabitat-Rolle @de
IAO_0000118: Vogelschutz-Rolle @de
IAO_0000118: Weinberg-Vogellebensraum-Rolle @de
IAO_0000118: avian habitat role
IAO_0000118: bird conservation role
IAO_0000118: vineyard bird habitat role
IAO_0000119: Pithon JA et al. (2016) Bird diversity in vineyard landscapes, Agriculture Ecosystems and Environment 223: 108-119 Assandri G et al. (2017) Diversity in the monotony: bird assemblages in vineyards, Agriculture Ecosystems and Environment 243: 30-41 Kross SM et al. (2012) Avian ecosystem services and disservices in vineyards, PLoS ONE 7: e46609
has db xref: no direct PO equivalent

Bitterness Localization Quality
type: Class
subclass of: Bitterness Quality
IAO_0000112: Bitterness localization mapping in Amarone della Valpolicella using trained panel assessment with oral cavity diagrams reveals primary perception at the circumvallate papillae region (back of tongue) with secondary perception on the soft palate for normally extracted wines, contrasting with broadly distributed bitterness extending to anterior tongue and oral mucosa in wines with excessive seed extraction from extended maceration, providing a qualitative indicator of extraction balance complementing intensity measurement.
IAO_0000114: IAO_0000122
IAO_0000115: Bitterness localization quality is a bitterness quality that represents the spatial distribution of bitter taste perception within the oral cavity, characterizing whether bitterness is perceived predominantly in specific regions (back of tongue, soft palate) or distributed broadly across gustatory surfaces. Within the BFO framework, this quality specifically addresses the spatial dimension of bitter perception, distinguishing localization from intensity and temporal aspects while recognizing that the perceived location of bitterness affects its integration with other taste qualities and overall impression of the bitter sensation. The ontological significance lies in bitterness localization affecting perceived quality, where bitterness confined to the posterior tongue and soft palate (typical pattern) integrates differently with front-of-mouth sweetness and mid-tongue sourness compared to broadly distributed bitterness, influencing the temporal unfolding of taste as stimuli move through the oral cavity during evaluation. The physiological basis for bitterness localization reflects the distribution of bitter-sensitive taste papillae, with circumvallate papillae at the back of the tongue containing high density of bitter-responsive cells, creating the characteristic posterior localization of strong bitter tastes, though fungiform papillae distributed across the anterior tongue also respond to bitter compounds enabling broader detection. The localization pattern may vary with bitter compound type and concentration, with threshold-level bitterness often perceived primarily at the back while suprathreshold levels recruit additional responsive regions creating more diffuse perception. In wine evaluation, localization contributes to bitterness quality assessment, where discrete posterior bitterness integrates more harmoniously with wine structure than bitterness perceived across the entire mouth, which may indicate excessive extraction or quality defect. Understanding bitte…
IAO_0000116: Bitterness_Localization_Quality addresses the spatial dimension of bitter perception, complementing Perceived_Bitterness_Intensity_Quality (magnitude) and Bitterness_Persistence_Quality (duration). This quality requires specific methodology for spatial assessment, often using oral cavity diagrams or verbal localization protocols. While the "tongue map" concept of discrete taste zones is discredited, differential sensitivity across oral regions does affect perceived localization of taste qualities.
IAO_0000118: Bitterkeitsverteilung @de
IAO_0000118: Bitterlokalisierung @de
IAO_0000118: Bitterlokation @de
IAO_0000118: bitter perception region
IAO_0000118: bitter taste location
IAO_0000118: bitterness distribution
IAO_0000118: bitterness spatial pattern
IAO_0000118: räumliche Bitterwahrnehmung @de
IAO_0000119: Collings VB (1974) Human taste response as a function of locus of stimulation on the tongue and soft palate. Perception & Psychophysics 16(1): 169-174 Delwiche JF et al. (2001) Re-examination of the tongue map in human taste. Chemical Senses 26(6): 716
has db xref: no direct PO equivalent

Bitterness Persistence Quality
type: Class
subclass of: Bitterness Quality
IAO_0000112: Bitterness persistence evaluation comparing young Barolo (18 months) versus aged Barolo (7 years) using time-intensity methodology reveals persistence of 35±6 seconds in young wine declining to 18±4 seconds in aged wine despite similar peak bitterness intensity, with the 49% reduction in persistence reflecting tannin polymerization during aging that reduces the low-molecular-weight fraction responsible for prolonged bitter sensation, explaining the qualitative improvement in finish character with bottle aging.
IAO_0000114: IAO_0000122
IAO_0000115: Bitterness persistence quality is a bitterness quality that represents the duration of bitter taste perception following swallowing or expectoration, characterizing the lingering bitterness that continues after the primary taste stimulus has been removed and significantly affects the finish and aftertaste quality of wine evaluation. Within the BFO framework, this quality specifically addresses the temporal decay dimension of bitterness, distinguishing persistence from peak intensity and spatial localization while recognizing that persistent bitterness fundamentally shapes finish perception and overall quality judgment. The ontological significance lies in bitterness persistence often being more important than peak intensity for quality perception, as briefly perceived bitterness may add complexity while prolonged bitter aftertaste creates negative quality impression and palate fatigue that affects subsequent wine enjoyment and food pairing. The physiological basis for bitterness persistence involves slow receptor dissociation kinetics for certain bitter compounds, residual compound retention in oral mucosa, and potentially longer central processing times for bitter taste compared to sweet, creating the characteristically long duration of bitter perception. The compositional factors affecting bitterness persistence include the molecular size and hydrophobicity of bitter compounds, with larger polymeric tannins showing different persistence than monomeric catechins, though the relationships are not fully characterized. The interaction between bitterness persistence and astringency duration on the finish is particularly relevant for red wine evaluation, where these co-occurring sensations may show similar or different temporal patterns affecting the overall mouthfeel evolution. In wine quality assessment, short bitterness duration that transitions to clean finish is generally preferred over persistent bitterness that dominates the aftertaste, though some bitter persist…
IAO_0000116: Bitterness_Persistence_Quality addresses the duration of bitter perception after stimulus removal, completing the bitter perception characterization with Perceived_Bitterness_Intensity_Quality and Bitterness_Localization_Quality. This quality is particularly important for wine finish evaluation where persistent bitterness is generally considered negative. The relationship between persistence and molecular characteristics of bitter compounds offers potential for predicting sensory behavior from chemical analysis.
IAO_0000118: Bitterdauer @de
IAO_0000118: Bitterkeits nachklang @de
IAO_0000118: Bitterkeitspersistenz @de
IAO_0000118: anhaltende Bitterkeit @de
IAO_0000118: bitter aftertaste
IAO_0000118: bitter finish duration
IAO_0000118: bitter persistence
IAO_0000118: lingering bitterness
IAO_0000119: Guinard JX et al. (1986) The time-course of astringency in wine upon repeated ingestion. American Journal of Enology and Viticulture 37(3): 184-189 Fontoin H et al. (2008) Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution. Food Quality and Preference 19(3): 286-291
has db xref: no direct PO equivalent

Bitterness Quality
type: Class
subclass of: Basic Taste Quality
IAO_0000112: Bitterness quality assessment in Cabernet Sauvignon wines from early versus late harvest reveals bitterness ratings of 5.8 versus 3.2 on a 10-point scale despite similar total phenolic content (1850 versus 1780 mg/L GAE), with the 45% higher bitterness in early-harvest wine attributed to higher proportion of monomeric catechins and low-molecular-weight tannins extracted from less mature seeds, demonstrating that bitterness depends on phenolic composition rather than total content and supporting harvest delay for phenolic maturity.
IAO_0000114: IAO_0000122
IAO_0000115: Bitterness quality is a basic taste quality that represents the gustatory perception of bitter taste arising from stimulation of T2R bitter taste receptors by diverse chemical compounds, characterizing the aversive taste sensation that in grape and wine context is primarily associated with phenolic compounds including flavonoids, tannins, and hydroxycinnamic acid derivatives. Within the BFO framework, this quality specifically addresses the perception of bitterness as distinct from phenolic content or astringency, recognizing that bitterness is a taste mediated by gustatory receptors while astringency is a tactile sensation, though these sensations often co-occur with phenolic compounds contributing to both. The ontological significance lies in bitterness contributing complexity to wine taste structure when present at appropriate levels, while excessive bitterness creates unbalanced, harsh wines associated with underripe fruit, excessive skin extraction, or poor phenolic management. The physiological basis for bitter perception involves approximately 25 T2R receptor subtypes with different ligand specificities, explaining the diversity of compounds perceived as bitter and the individual variation in bitter sensitivity related to receptor polymorphisms, including the well-characterized PROP/PTC taster status affecting wine preference. The compositional basis for grape and wine bitterness includes monomeric phenolics (catechin, epicatechin showing direct bitter taste), procyanidins (oligomeric tannins with increasing bitterness at lower polymerization), and various non-phenolic bitter compounds including certain amino acids and oxidized wine components. The developmental changes in bitterness during grape ripening reflect seed tannin maturation, where extractable bitter tannins decline as polymerization increases and lignification reduces extraction, explaining why bitterness is associated with underripe character. Understanding bitterness quality enables harvest timi…
IAO_0000116: Bitterness_Quality addresses the gustatory bitter taste perception, distinguishing from Astringency_Quality which is a tactile sensation. This quality serves as parent for intensity, localization, and persistence subclasses. The distinction between bitterness (taste) and astringency (touch) is ontologically important though often confused in casual wine description, as both are associated with phenolic compounds.
IAO_0000118: Bitterempfindung @de
IAO_0000118: Bittergeschmack @de
IAO_0000118: Bitterkeit @de
IAO_0000118: bitter perception
IAO_0000118: bitter sensation
IAO_0000118: bitter taste
IAO_0000118: bitter taste quality
IAO_0000118: bitterer Geschmack @de
IAO_0000119: Meyerhof W et al. (2010) The molecular receptive ranges of human TAS2R bitter taste receptors. Chemical Senses 35(2): 157-170 Peleg H et al. (1999) Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture 79(8): 1123-1128
has db xref: no direct PO equivalent

Black Rot Resistance Disposition
type: Class
subclass of: Fungal Resistance Disposition
IAO_0000112: Field evaluation of Black_Rot_Resistance_Disposition at the University of Georgia Tifton campus compared disease development across a diverse Vitis germplasm collection under natural epidemic conditions in the humid southeastern United States. The V. vinifera cultivar 'Chardonnay' (susceptible control) exhibited severe black rot with 85-95% of clusters showing mummified berries by véraison in unsprayed plots, and leaf lesions covering 40-60% of canopy area. The V. aestivalis-derived cultivar 'Norton' ('Cynthiana') demonstrated strong Black_Rot_Resistance_Disposition with only 5-12% cluster infection and scattered small leaf lesions (<5% canopy area) under identical conditions. Controlled inoculation experiments revealed that 'Norton' restricts G. bidwellii development during the biotrophic phase, with microscopic observation showing hyphal growth confined to 2-3 cell layers beneath the penetration site compared to extensive intercellular colonization in susceptible 'Chardonnay'. The interspecific hybrid 'Chambourcin' exhibited intermediate resistance (25-35% cluster infection), reflecting its mixed parentage combining susceptible V. vinifera with resistant North American species ancestry.
IAO_0000114: IAO_0000122
IAO_0000115: A Black_Rot_Resistance_Disposition is a Fungal_Resistance_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes upon encounter with the hemibiotrophic ascomycete Guignardia bidwellii (anamorph Phyllosticta ampelicida), the causal agent of grape black rot. This disposition represents the capacity to limit G. bidwellii infection, colonization, and reproduction across the pathogen's complex disease cycle affecting leaves, shoots, tendrils, and most critically, developing berries. Black rot is characterized by an initial biotrophic phase where the fungus colonizes living tissue asymptomatically, followed by a necrotrophic phase producing the characteristic tan lesions with dark borders on leaves and the devastating black, shriveled "mummified" berries that can destroy entire clusters. Resistance mechanisms operate at multiple infection stages including inhibition of conidial germination on plant surfaces, restriction of appressorial penetration, limitation of intercellular hyphal growth during the biotrophic phase, and containment of necrosis during the transition to necrotrophy. Unlike downy and powdery mildew, black rot resistance in Vitis involves both major gene effects (Rgr loci) and substantial quantitative variation. The disease is particularly destructive in humid continental climates of eastern North America, where G. bidwellii is endemic, making black rot resistance a primary breeding objective for cultivars adapted to these regions. European V. vinifera cultivars are generally highly susceptible, while North American species including V. rupestris, V. cinerea, and V. aestivalis exhibit varying levels of resistance.
IAO_0000116: Black_Rot_Resistance_Disposition is_a Fungal_Resistance_Disposition. Black rot caused by Guignardia bidwellii is a true fungus (Ascomycota), distinct from the oomycete causing downy mildew. Child classes include Rgr_Mediated_Resistance_Disposition for major gene resistance and Quantitative_Black_Rot_Resistance_Disposition for polygenic resistance. The disease is endemic to eastern North America, where wild Vitis species have evolved resistance, but can be devastating on susceptible V. vinifera cultivars introduced to these regions.
IAO_0000118: Black-Rot-Resistenz @de
IAO_0000118: Guignardia resistance disposition
IAO_0000118: Guignardia-Resistenz @de
IAO_0000118: Phyllosticta resistance
IAO_0000118: Schwarzfäule-Resistenz-Disposition @de
IAO_0000118: black rot immunity
IAO_0000119: Hoffman LE et al. (2002) Factors influencing the susceptibility of grapevine berries to black rot caused by Guignardia bidwellii, Phytopathology 92:1090-1098 Rex F et al. (2014) QTL mapping of black rot (Guignardia bidwellii) resistance in the grapevine rootstock 'Börner', Theoretical and Applied Genetics 127:1667-1677 Molitor D, Beyer M (2014) Epidemiology, identification and disease management of grape black rot and potentially useful metabolites of black rot pathogens for industrial applications, Annals of Applied Biology 165:305-317
has db xref: no direct PO equivalent

Black Rot Symptom Quality (Guignardia bidwellii)
type: Class
subclass of: Fungal Infection Indicator Quality
IAO_0000112: Black rot symptom quality monitoring in Finger Lakes Concord documented the disease progression from early foliar symptoms through devastating fruit loss in an epidemic year with frequent extended wetting periods. Initial black rot symptom quality appeared in late May as 3-8 mm leaf lesions showing the characteristic tan center with dark brown border and concentric rings of black pycnidia visible under hand lens, with the angular lesion shape conforming to minor leaf veins providing field confirmation of G. bidwellii diagnosis distinct from other leaf spots. Shoot black rot symptom quality developed on green internodes as elongated dark cankers 1-3 cm in length, indicating heavy inoculum pressure and active secondary cycling. Fruit black rot symptom quality first appeared 3 weeks post-bloom as small brown spots on green berries, with affected berries progressing through the characteristic symptom sequence, as initial spotting (day 0), berry softening (day 3-4), tan-to-brown discoloration spreading across the berry (day 5-7), berry shriveling beginning (day 7-10), and completed mummification to hard, black raisin-like structure bearing abundant pycnidia (day 10-14). The black rot symptom quality assessment documented 65% fruit loss in unsprayed monitoring blocks, with mummified berries remaining attached to clusters and providing massive inoculum for subsequent seasons. Post-harvest sanitation to remove mummies was recommended as essential for reducing black rot symptom quality severity in the following year by eliminating the primary inoculum source.
IAO_0000114: IAO_0000122
IAO_0000115: Black rot symptom quality is a fungal infection indicator quality that inheres in grapevine organs infected by the fungus Guignardia bidwellii (anamorph Phyllosticta ampelicida) and represents the characteristic disease manifestations including the tan-to-brown leaf lesions with distinctive darker borders and black pycnidia arranged in concentric rings, the elongated canker-like lesions on shoots and petioles, and most significantly the fruit symptoms progressing from small brownish spots through rapid berry softening and shriveling to the characteristic hard, black, mummified berries bearing abundant pycnidia that serve as primary inoculum for subsequent seasons. This quality captures the diagnostic features of one of the most destructive fruit diseases in humid viticultural regions, recognizing that black rot can rapidly destroy the entire crop once fruit infection becomes established, with the distinctive symptom progression from initial infection through mummification providing critical diagnostic information for timing management interventions. The ontological significance of black rot symptom quality lies in its role enabling early disease detection and management timing, with the leaf and shoot symptoms appearing before fruit infection and providing warning of inoculum presence, while the characteristic fruit symptom progression indicates disease stage and the window for effective fungicide intervention. The biological basis of black rot symptoms encompasses the penetration and colonization of host tissues by G. bidwellii following spore germination during extended wetting periods, the initial biotrophic growth producing the characteristic bordered lesions as host cells die at the colony margin, the formation of pycnidia within dead tissue producing conidia for secondary spread, and the eventual colonization and mummification of infected berries that become the overwintering structures maintaining the pathogen between seasons. The environmental requirements f…
IAO_0000116: Black_Rot_Symptom_Quality_(Guignardia_bidwellii) is_a Fungal_Infection_Indicator_Quality, representing the diagnostic symptoms of Guignardia bidwellii (Phyllosticta ampelicida) infection. The bordered lesions with concentric pycnidia rings are pathognomonic on leaves. Fruit mummification sequence (spot → soft → shrivel → black mummy) takes 10-14 days. Mummified berries provide overwintering inoculum making sanitation critical. Requires extended wetness (>6 hours) for infection limiting disease to humid climates. One of the most destructive fruit diseases in eastern North American viticulture.
IAO_0000118: Beerenmumifizierung @de
IAO_0000118: Black Rot-Zeichen @de
IAO_0000118: Guignardia symptoms
IAO_0000118: Guignardia-Symptome @de
IAO_0000118: Phyllosticta symptoms
IAO_0000118: Schwarzfäule-Symptome @de
IAO_0000118: berry mummification
IAO_0000118: black rot symptoms
IAO_0000119: Hoffman LE et al. (2002) Factors influencing the efficacy of myclobutanil and azoxystrobin for control of grape black rot. Plant Disease 86:769-774 Molitor D, Berkelmann-Loehnertz B (2011) Simulating the susceptibility of clusters to grape black rot infections depending on their phenological development. Crop Protection 30:1649-1654 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0009001

Black Table Grape Scion Role
type: Class
subclass of: Fresh Consumption Table Grape Role
IAO_0000112: Autumn Royal bears a Black_Table_Grape_Scion_Role as the dominant black seedless variety in California production, with large berries (6-8 g), deep blue-black color, firm crisp texture, and neutral-to-mild flavor providing extended late-season availability (September-November in California). Kyoho bears a Black_Table_Grape_Scion_Role as Japan's most prestigious table grape (and the world's largest-production single variety), with exceptionally large berries (15-20 g), deep purple-black slip-skin character, intense Concord-like labrusca flavor, and premium positioning commanding retail prices of ¥1000-3000+ per cluster in Japanese department stores. Midnight Beauty (ARRA 32) serves in a Black_Table_Grape_Scion_Role for early-season black seedless, with elongated berries (5-7 g), intense blue-black color, and firm texture reaching markets before Autumn Royal.
IAO_0000114: IAO_0000122
IAO_0000115: A fresh consumption table grape role that inheres in a grafted scion cultivar by virtue of its dark blue to black berry skin coloration, produced by high concentrations of anthocyanin pigments (predominantly malvidin, delphinidin, and petunidin derivatives) in the hypodermal cell layers. Black table grape scions develop the deepest pigmentation among table grape color classes, with anthocyanin concentrations often exceeding 500-1000 mg/kg berry weight, creating berries ranging from deep blue through purple to near-black depending on variety and ripening conditions. Black coloration is generally more stable and uniform than red, as the higher anthocyanin concentrations provide consistent color even under suboptimal temperature conditions. Black table grapes represent a smaller market segment than red or white varieties in Western markets but maintain strong positions in specific applications (premium gift packs, Asian markets valuing dark color symbolism). Major black table grape varieties include both seeded heritage cultivars (Ribier, Kyoho, Autumn Royal with vestigial seeds) and modern seedless varieties (Midnight Beauty, Autumn Royal, Adora, Sable Seedless).
IAO_0000116: Black_Table_Grape_Scion_Role represents the deepest-colored category, with varieties selected for intense, uniform blue-black pigmentation. The Kyoho phenomenon illustrates regional taste divergence—Japanese consumers prize the intense labrusca flavor and giant berry size that Western markets reject, supporting a premium gift-grape industry where individual clusters sell for US$20-100+. Conversely, Western markets favor mild-flavored, crisp-textured black seedless varieties (Autumn Royal, Midnight Beauty, Sable) for everyday consumption. Black table grape breeding has intensified recently, with several proprietary varieties (Sweet Sapphire/Moon Drop with elongated shape, Black Muscat types) creating premium niche markets. Color stability advantages make black varieties relatively easier to produce than color-challenged reds.
IAO_0000118: black eating grape
IAO_0000118: black table grape
IAO_0000118: blaue Tafeltraube @de
IAO_0000118: blue table grape
IAO_0000118: dark table grape
IAO_0000118: dunkle Esstraube @de
IAO_0000118: schwarze Tafeltraube @de
IAO_0000119: Creasy GL, Creasy LL (2009) Grapes, CABI Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press Yamada M, Sato A (2016) Advances in table grape breeding in Japan, Breeding Science 66: 34-45 Crisosto CH et al. (2002) Table grape postharvest quality, UC Davis Postharvest Technology
has db xref: no direct PO equivalent

Blade Length Description
type: Class
subclass of: Leaf Blade Description
IAO_0000112: The blade length description of Cabernet Franc documents medium blade length (OIV 065:5) with measurements of 140-175 mm from petiolar junction to central lobe tip on representative mature leaves from nodes 8-12 — this places Cabernet Franc in the central size range between its two offspring cultivars, the somewhat shorter-bladed Cabernet Sauvignon (120-155 mm, OIV 065:3-5, the deeply incised sinuses reducing effective blade length) and the longer-bladed Merlot (160-200 mm, OIV 065:5-7, the shallower sinuses preserving more blade extent). Blade length measurements were taken on 10 leaves per vine from 5 representative vines following the OIV protocol, with the measurement axis defined as the straight line from the petiolar attachment point to the distal tip of the central lobe, regardless of blade curvature or waviness.
IAO_0000114: IAO_0000122
IAO_0000115: A leaf blade description component that records the measured length of the fully expanded leaf blade from the point of petiole insertion to the tip of the central (terminal) lobe, expressed in millimeters and scored according to OIV descriptor 065 on a scale from very short (state 1, 240 mm), providing the primary dimensional measurement of leaf size that reflects cultivar-specific growth potential modulated by vine vigor and environmental conditions.
IAO_0000116: Blade_Length_Description documents the longitudinal dimension that serves as the primary proxy for overall leaf size in the OIV system. The measurement is straightforward in execution but requires attention to the interaction between blade length and lobe morphology — in deeply lobed cultivars (e.g., Cabernet Sauvignon), the central lobe extends well beyond the lateral lobes, making blade length primarily a measurement of central lobe projection, while in shallowly lobed or entire-leaved cultivars (e.g., some rootstock species), blade length represents the overall blade extent more accurately: this interaction means that blade length alone is an imperfect indicator of total blade area, and the combination of length with width measurements and lobe number provides a more complete size characterization. The environmental sensitivity of blade length necessitates multi-year measurement — studies at Geisenheim (Germany) and Montpellier (France) have documented 20-35% variation in mean blade length between high-vigor and low-vigor years for the same cultivar on the same site, confirming that leaf size descriptors should be interpreted as ranges rather than fixed values for each cultivar.
IAO_0000118: Blattlängen-Beschreibung @de
IAO_0000118: Blattspreiten-Längenmessung @de
IAO_0000118: Zentralachsen-Länge @de
IAO_0000118: blade longitudinal dimension
IAO_0000118: central axis length
IAO_0000118: leaf length measurement
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025060

Blade Width Description
type: Class
subclass of: Leaf Blade Description
IAO_0000112: The blade width description of Grenache documents broad leaves with maximum width of 180-230 mm measured perpendicular to the central axis at the level of the upper lateral sinuses — combined with blade length of 160-200 mm, this produces a length-to-width ratio of approximately 0.85-0.95 (nearly equidimensional to slightly wider than long), reflecting Grenache's characteristically orbicular leaf outline (OIV 067:4). This contrasts with the proportionally narrower leaves of Riesling (width 120-160 mm, length 140-175 mm, ratio 1.0-1.1, pentagonal with moderate lateral lobe projection) and the distinctly broader-than-long leaves of Cinsaut (width 200-250 mm, length 150-180 mm, ratio 0.65-0.80, approaching the reniform shape class with strongly developed lateral lobes).
IAO_0000114: IAO_0000122
IAO_0000115: A leaf blade description component that records the maximum width of the fully expanded leaf blade measured perpendicular to the central axis at the widest point, expressed in millimeters, providing the lateral dimensional measurement that together with blade length characterizes the overall proportions (length-to-width ratio) of the leaf and contributes to the discrimination between elongated, equidimensional, and transversely broad leaf forms across Vitis vinifera cultivars.
IAO_0000116: Blade_Width_Description captures the lateral dimension that, combined with blade length, defines the geometric proportions of the leaf. The length-to-width ratio is diagnostically more informative than either absolute dimension alone because it is less affected by vigor-driven size variation — a cultivar maintaining a characteristic ratio of 0.85 (wider than long) does so consistently across vigor levels, whereas both absolute length and width scale up or down together with vine vigor: this proportional stability makes the ratio a more genetically determined character than either component measurement. The width measurement point (the maximum transverse dimension) typically corresponds to the level of the upper lateral sinuses in five-lobed leaves, where the extension of the upper lateral lobes determines the maximum blade breadth — cultivars with strongly developed lateral lobes (e.g., Cinsaut, some Muscats) show width substantially exceeding length, while cultivars with reduced lateral lobes or deep upper lateral sinuses (e.g., Cabernet Sauvignon) show more equidimensional or elongated proportions despite the five-lobed outline.
IAO_0000118: Blattbreiten-Beschreibung @de
IAO_0000118: Blattspreiten-Breitenmessung @de
IAO_0000118: blade lateral dimension
IAO_0000118: leaf width measurement
IAO_0000118: maximale Blattbreite @de
IAO_0000118: maximum blade breadth
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0025060

Blending Red Wine Scion Role
type: Class
subclass of: Red Wine Scion Role
IAO_0000112: Petit Verdot bears a Blending_Red_Wine_Scion_Role in Bordeaux, contributing color intensity, floral aromatics, and structural tannins at 1-5% of left-bank assemblages dominated by Cabernet Sauvignon, rarely vinified as a single-varietal in its traditional home. Mourvèdre (Monastrell) serves in a Blending_Red_Wine_Scion_Role in southern Rhône GSM blends and Bandol, providing tannic backbone, meaty depth, and aging potential to complement Grenache's fruit and Syrah's aromatics. Carmenère historically bore a Blending_Red_Wine_Scion_Role in pre-phylloxera Bordeaux before near-extinction, now serving both blending and single-varietal roles in Chile. Colorino serves in a Blending_Red_Wine_Scion_Role in Chianti, adding color and body to Sangiovese-dominant assemblages at proportions up to 10-15%.
IAO_0000114: IAO_0000122
IAO_0000115: A red wine scion role that inheres in a grafted scion cultivar by virtue of its primary designation for contributing specific attributes (color, tannin, acidity, aromatic complexity, body, or softness) to blended wines rather than for single-varietal bottling. Blending red wine scions are valued for their capacity to complement, enhance, or balance the characteristics of partner varieties in assemblage, following regional blending traditions (Bordeaux, Rhône, Chianti, Rioja, Douro) or winemaker-driven style objectives. Blending scions may contribute structure and longevity (Cabernet Sauvignon, Tannat, Mourvèdre), aromatic lift and complexity (Cabernet Franc, Grenache, Muscat), color intensity (Petit Verdot, Teinturiers), acidity and freshness (Malbec, Cinsault), or softening texture (Merlot). The blending role does not preclude single-varietal expression—many blending varieties also produce excellent monovarietal wines—but recognizes that certain cultivars are primarily valued for their contribution to multi-variety assemblages in specific regional or stylistic contexts.
IAO_0000116: Blending_Red_Wine_Scion_Role captures the functional specialization of cultivars valued primarily for assemblage contribution within specific wine traditions. The classification is context-dependent Merlot serves as a primary variety (Premium_Red_Wine_Scion_Role) in Saint-Émilion and Pomerol but as a Blending_Red_Wine_Scion_Role in Médoc where it softens Cabernet Sauvignon-dominant wines. Grenache functions as a blending component in many Châteauneuf-du-Pape and Priorat wines but as the sole or dominant variety in old-vine Garnacha bottlings from Gredos or Calatayud. Regulatory frameworks (AOC, DOC, DO) often specify permitted blending varieties and proportions, institutionalizing traditional assemblage formulas.
IAO_0000118: Cuvée-Traube @de
IAO_0000118: Rotwein-Verschnittrebe @de
IAO_0000118: Verschnittsorte @de
IAO_0000118: assemblage variety
IAO_0000118: blending grape
IAO_0000118: blending red variety
IAO_0000118: component variety
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Peynaud E, Blouin J (2006) The Taste of Wine: The Art and Science of Wine Appreciation 2nd Ed, Wiley Jackson RS (2014) Wine Science 4th Ed, Academic Press Brook S (2001) The Complete Bordeaux, Mitchell Beazley
has db xref: no direct PO equivalent

Blending Specification
type: Class
subclass of: Winemaking Protocol
IAO_0000112: Blending specification for a Bordeaux Grand Cru Classé (Pauillac, 2023 vintage) documents the assemblage of 72% Cabernet Sauvignon (from 3 parcels on gravel terraces, providing structural backbone and cassis-graphite aromatic core), 18% Merlot (from clay-limestone parcels, contributing mid-palate flesh and plum-chocolate richness), 7% Cabernet Franc (from alluvial soils, adding violet-herbal aromatic lift and tannin finesse), and 3% Petit Verdot (from the warmest exposition, intensifying color and adding spice-ink concentration), selected from 42 individual barrel lots through 6 rounds of blending trials conducted December-February, with the final blend targeting 13.8% alcohol, TA 5.8 g/L, pH 3.58, total phenolics 75 AU, and a sensory profile balancing power, elegance, and 25+ year aging potential. Blending specification for Grüner Veltliner Smaragd from a Wachau single-vineyard site documents a simpler assemblage of 100% Grüner Veltliner from the designated Ried, with blending decisions limited to the proportion of stainless steel (70%) versus large oak cask (30%) components, targeting seamless integration of fruit purity with textural depth.
IAO_0000114: IAO_0000122
IAO_0000115: Blending specification is a winemaking protocol entity that documents the compositional design of the final wine through the systematic combination of component lots differentiated by cultivar, vineyard parcel, clone, fermentation vessel, oak treatment, or press fraction, specifying the proportion of each component, the analytical and sensory criteria guiding assemblage decisions, the target wine profile (compositional parameters, sensory descriptors, style reference), and the sequence of blending trials through which the final cuvée is determined, providing the formulation framework that transforms individual wine lots into a coherent, intentional finished product expressing the winemaker's aesthetic vision and the producer's house style.
IAO_0000116: Blending specification captures the integrative, synthetic phase of winemaking where individual components — each reflecting specific viticultural origins, fermentation conditions, and aging environments — are combined into a unified whole that ideally exceeds the quality of any individual component. The philosophical spectrum of blending ranges from the Bordeaux tradition of multi-cultivar assemblage (where blending across varieties, parcels, and oak treatments creates complexity and consistency) through the Burgundian single-cultivar, single-vineyard model (where "blending" occurs primarily across barrel lots of the same wine) to the rising Austrian and German emphasis on single-vineyard Lagenwein purity (where blending is limited to integrating different vessels and press fractions from one site). The blending trial process (assemblage) is conducted through systematic bench trials where small-volume combinations are prepared, analytically characterized, and sensorially evaluated, typically over multiple sessions spanning weeks to months, with the winemaker and tasting panel iteratively refining proportions to achieve the target wine profile. The analytical framework for blending evaluation includes color assessment (ensuring adequate depth and appropriate hue), acid-pH balance (verifying that the blend falls within target ranges), tannin structure (assessing whether tannin from different sources integrates harmoniously), and aromatic profile (confirming that component aromas complement rather than conflict). The economic dimension of blending is significant — the decision to include or exclude specific lots in the grand vin versus second wine (or bulk sale) directly determines production volume and quality positioning, with first-wine selection rates varying from 35-50% of production at top Bordeaux estates to near-100% at estates producing a single wine. Blending specification should document not only the final proportions but also the lots that were evaluated a…
IAO_0000118: Assemblage-Spezifikation @de
IAO_0000118: Cuvée-Spezifikation @de
IAO_0000118: Cuvéegestaltung @de
IAO_0000118: Verschnittprotokoll @de
IAO_0000118: Zusammenstellungsdaten @de
IAO_0000118: assemblage specification
IAO_0000118: blend composition
IAO_0000118: blending protocol
IAO_0000118: cuvée specification
IAO_0000118: wine blend data
IAO_0000119: Peynaud E, Blouin J (2006) The Taste of Wine: The Art and Science of Wine Appreciation, 4th Ed, Wiley, pp.: 285-320 Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 1, 2nd Ed, Wiley, pp.: 395-440 Boulton RB et al. (1999) Principles and Practices of Winemaking, Springer, pp.: 425-460 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 647-670
has db xref: no direct PO equivalent

Block Vigor Uniformity Quality
type: Class
subclass of: Vigor Uniformity Quality
IAO_0000112: Block vigor uniformity quality assessment in a 5-hectare Margaret River Chardonnay vineyard compared pruning weight coefficients of variation across 200 systematically sampled vines over three seasons. Initial CV of 31% with structured spatial pattern prompted soil investigation revealing buried gravel lens creating localized drainage variation. Installation of targeted subsurface drainage in affected zones improved block vigor uniformity quality to CV 19% within two seasons, enabling transition from three-pick selective harvest to two-pick harvest with improved operational efficiency while maintaining fruit quality segregation for reserve and standard tier wine production.
IAO_0000114: IAO_0000122
IAO_0000115: Block vigor uniformity quality is a vigor uniformity quality that inheres in a vineyard block or management unit and represents the consistency of vegetative growth characteristics across the population of individual vines comprising the block as manifested through inter-vine variation in canopy dimensions, pruning weights, shoot counts, and vegetation indices when assessed across the spatial extent of the production area. This quality determines the feasibility of uniform block-level management practices versus the requirement for differential or precision management approaches, and fundamentally influences fruit quality consistency and harvest logistics efficiency. The ontological significance of block vigor uniformity quality lies in its emergence from the interaction between soil spatial variability, microclimate gradients, planting material uniformity, management history consistency, and pest and disease distribution patterns that collectively determine whether vines across a block perform as a relatively homogeneous population or exhibit functionally distinct subpopulations requiring differentiated treatment. High block vigor uniformity quality enables standardized management including uniform irrigation scheduling, single-timing canopy operations, and consolidated harvest, while low uniformity necessitates either management zone delineation with differentiated practices or acceptance of quality variation in harvested fruit. The measurement of block vigor uniformity quality employs statistical descriptors of inter-vine variation including coefficient of variation in pruning weights or trunk circumference for ground-based assessment, and spatial variability metrics applied to remotely sensed vegetation indices for comprehensive block characterization. Coefficient of variation values below 15% generally indicate manageable uniformity for standard practices, while values exceeding 25% suggest substantial heterogeneity warranting precision approaches or block subd…
IAO_0000116: Block_Vigor_Uniformity_Quality is_a Vigor_Uniformity_Quality, representing the vineyard block or management unit scale of uniformity assessment. This class addresses inter-vine variation across populations rather than intra-vine variation, with the coefficient of variation across vine pruning weights or canopy parameters serving as standard metric. Spatial pattern analysis adds dimension beyond statistical dispersion. Distinguished from Within_Vine_Vigor_Uniformity_Quality by scale and from NDVI_Uniformity_Quality by measurement methodology though NDVI provides efficient means of assessing block uniformity.
IAO_0000118: Anlagengleichmäßigkeit @de
IAO_0000118: Blockgleichmäßigkeit @de
IAO_0000118: Zwischenstock-Wuchskonsistenz @de
IAO_0000118: block-level growth homogeneity
IAO_0000118: inter-vine vigor consistency
IAO_0000118: räumliche Wuchshomogenität @de
IAO_0000118: spatial vigor uniformity
IAO_0000118: vineyard block uniformity
IAO_0000119: Bramley RGV, Hamilton RP (2004) Understanding variability in winegrape production systems 1. Within vineyard variation in yield over several vintages. Australian Journal of Grape and Wine Research 10:32-45 Tisseyre B et al. (2008) Spatial variability of yield and quality in vineyards using precision viticulture techniques. Journal International des Sciences de la Vigne et du Vin 42:261-268 Arnó J et al. (2009) Review. Precision Viticulture. Research topics, challenges and opportunities in site-specific vineyard management. Spanish Journal of Agricultural Research 7:779-790
has db xref: PO:0025610

Bloom Appearance Quality (Pruina)
type: Class
subclass of: Surface Appearance Quality
IAO_0000112: Bloom appearance assessment comparing hand-harvested versus machine-harvested Cabernet Sauvignon reveals intact, uniformly distributed heavy bloom (rating 9/10) on hand-harvested clusters indicating minimal berry-to-berry contact and careful handling, versus disturbed, patchy bloom (rating 4/10) on machine-harvested fruit where mechanical action has abraded the wax layer, with the bloom difference correlating with higher native yeast populations on hand-harvested fruit (enabling spontaneous fermentation if desired) and reduced desiccation during transport, demonstrating bloom as a practical quality indicator for harvest method and handling assessment.
IAO_0000114: IAO_0000122
IAO_0000115: Bloom appearance quality is a surface appearance quality that represents the whitish, powdery coating visible on grape berry surfaces arising from epicuticular wax crystallization, characterizing the pruina layer's integrity, uniformity, and visual impact as indicators of berry health, handling care, and environmental exposure history. Within the BFO framework, this quality specifically addresses the epicuticular wax coating dimension of grape surface appearance, distinguishing bloom from underlying cuticle gloss while recognizing that bloom (pruina) represents the outermost protective layer whose condition reflects both developmental and post-harvest handling factors. The ontological significance lies in bloom serving as a visual indicator of grape condition and handling history, where intact, uniform bloom suggests healthy development and careful handling while disturbed or absent bloom indicates physical contact, disease pressure, or environmental damage that may affect grape quality and winemaking suitability. The physical basis for bloom appearance involves light scattering from epicuticular wax crystals, primarily composed of oleanolic acid and related triterpenoids, that form plate-like or tubular structures protruding from the cuticle surface, with crystal morphology and density determining bloom intensity and appearance from barely visible to prominently waxy depending on variety and conditions. The compositional and developmental determinants of bloom include variety-specific wax production capacity (some varieties producing heavier bloom than others), berry developmental stage (bloom typically increasing through ripening), environmental factors (UV exposure, humidity affecting wax crystallization), and the wild yeast populations that colonize the bloom layer and contribute to spontaneous fermentation capacity. The quality implications of bloom assessment include grape health evaluation (intact bloom suggesting freedom from handling damage and disease), fe…
IAO_0000116: Bloom_Appearance_Quality_(Pruina) addresses the epicuticular wax coating specific to grape berry surfaces. This quality provides indicators of grape health, handling care, and native yeast populations through visual assessment of wax layer integrity. The class supports viticultural quality evaluation and harvest handling assessment through bloom observation, with intact bloom generally indicating higher quality fruit condition.
IAO_0000118: Duftfilm @de
IAO_0000118: Pruina @de
IAO_0000118: Reifbelag @de
IAO_0000118: Wachsschicht @de
IAO_0000118: berry bloom
IAO_0000118: epicuticular wax coating
IAO_0000118: pruina
IAO_0000118: wax bloom
IAO_0000119: Casado CG, Heredia A (1999) Structure and dynamics of reconstituted cuticular waxes of grape berry cuticle. Journal of Experimental Botany 50(331): 175-182 Comménil P et al. (1997) Determination of the surface structure of wax deposits on grape berry cuticle. Annals of Botany 79(3): 259-264
has db xref: PO:0025335

Bloom Description
type: Class
subclass of: Berry Skin Description
IAO_0000112: The bloom description of Cabernet Sauvignon documents a heavy, uniform epicuticular wax bloom covering the entire berry surface — the wax crystallites (primarily oleanolic acid and related triterpenoids, with minor long-chain aliphatic components) form a dense, approximately 1-2 μm thick coating that produces the characteristic dusty, powder-blue appearance of Cabernet Sauvignon clusters at harvest, with the bloom most conspicuous on the exposed outer berries and reduced or absent on inner cluster berries where physical contact with adjacent berries has rubbed the wax layer away. The heavy bloom of Cabernet Sauvignon contrasts with the light bloom of Chasselas (where the thin wax layer does not substantially modify the yellow-green skin color visible through the transparent coating), the very heavy bloom of some rootstock species (where thick wax deposits produce a distinctly chalky white appearance), and the virtually absent bloom of some table grape cultivars selected for the glossy, shiny skin appearance preferred in Asian table grape markets.
IAO_0000114: IAO_0000122
IAO_0000115: A berry skin description component that records the presence, density, and distribution of the epicuticular wax bloom — the thin layer of hydrophobic wax crystallites deposited on the outer surface of the berry cuticle — that creates the dusty, matte, whitish-blue coating visible on the surface of dark-skinned grape berries, with the bloom serving as a physical barrier reducing water loss, modifying light reflectance, and influencing the adhesion of fungal spores, spray residues, and indigenous yeast populations on the berry surface.
IAO_0000116: Bloom_Description documents a surface feature that has multiple biological, viticultural, and winemaking implications. The epicuticular wax bloom is secreted by the epidermal cells during berry development, with wax deposition beginning during Phase I and continuing through Phase III, and the final bloom density reflecting both the rate of wax biosynthesis (genetically determined, varying between cultivars) and the physical integrity of the deposited wax layer (affected by environmental factors including rainfall, wind abrasion, and physical contact within compact clusters): the wax composition is dominated by triterpenoids (principally oleanolic acid, comprising 60-80% of total wax) with smaller amounts of long-chain fatty alcohols, aldehydes, and alkanes, and this composition varies between cultivars in ways that affect the physical properties of the bloom — high oleanolic acid content produces a powdery, easily rubbed crystalline bloom, while higher proportions of long-chain aliphatics produce a smoother, more adherent wax layer. The bloom has significance for natural winemaking because the epicuticular wax surface harbors the indigenous yeast populations (principally Saccharomyces cerevisiae and non-Saccharomyces species) that drive spontaneous fermentation — the wax crystallite structure provides physical niches that protect yeast cells from desiccation and UV exposure, and the wax composition may selectively promote or inhibit different yeast species, contributing to the site-specific microbial terroir that advocates of natural winemaking consider an essential component of wine identity.
IAO_0000118: Bereifungs-Beschreibung @de
IAO_0000118: Kutikularwachs-Dokumentation @de
IAO_0000118: Wachsüberzug-Bewertung @de
IAO_0000118: berry wax coating description
IAO_0000118: epicuticular wax record
IAO_0000118: surface bloom assessment
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Casado CG and Heredia A (1999) Structure and dynamics of reconstituted cuticular waxes of grape berry cuticle, Journal of Experimental Botany 50: 175-182 Commenil P et al. (1997) Surface waxes of grape berry and host-pathogen interaction, Journal of the International Society for Horticultural Science 484: 525-529
has db xref: PO:0009001

Blue Hue Quality
type: Class
subclass of: Hue Quality
IAO_0000112: Blue hue contribution to the overall color of Malbec berries accounts for the cultivar's distinctively dark, inky appearance, with spectrophotometric analysis revealing absorbance peaks in the blue region (520-540 nm) that exceed those of Merlot or Cabernet Sauvignon at equivalent total anthocyanin concentrations this enhanced blue character results from Malbec's anthocyanin profile dominated by malvidin-3-glucoside with high proportions of acetylated and coumaroylated derivatives that form stable blue co-pigmentation complexes, producing the near-black wines with purple-blue rim that define the Malbec color profile.
IAO_0000114: IAO_0000122
IAO_0000115: Blue_Hue_Quality represents the chromatic character of grapevine tissues displaying coloration in the blue portion of the visible spectrum, corresponding to wavelengths approximately 450-495 nm and CIELAB hue angles of approximately 240-280° (or negative a* with positive b* values indicating the blue-violet region). Blue hue in grapevine tissues results from anthocyanin pigments, particularly delphinidin, petunidin, and malvidin, under conditions that favor the quinoidal base and anionic forms of these molecules. The expression of blue versus red hue depends on vacuolar pH, with higher pH values shifting anthocyanin equilibrium toward blue forms, and on co-pigmentation with colorless flavonoids and metal ions that can produce blue-shifted complexes. True blue hue is relatively rare in grape berries because the typical vacuolar pH of 3.0-3.5 favors red flavylium cation forms, but the characteristic blue-black appearance of cultivars like Cabernet Sauvignon results from very high anthocyanin concentrations where the minor proportion in blue forms contributes to the overall dark appearance. Blue hue is also observed in the waxy bloom (pruina) that covers berry surfaces, where epicuticular wax platelets scatter blue light preferentially, creating a blue-grey appearance over underlying red or black pigmentation. This bloom-derived blue coloration is distinct from pigment-based blue hue but contributes to the visual impression of blue-black berries. Environmental factors including temperature modulate blue hue expression, with cool conditions favoring the blue spectral components of anthocyanin-based colors.
IAO_0000116: Blue_Hue_Quality represents the blue region of the color spectrum and is relatively uncommon as a dominant hue in grape tissues because vacuolar pH conditions favor red anthocyanin forms. Blue hue typically contributes as a component of blue-black or purple coloration rather than appearing as a pure blue. The contribution of epicuticular wax bloom to perceived blue coloration should be distinguished from pigment-based blue hue in color assessment. The term blue-black in cultivar descriptions (e.g., OIV berry color category) indicates very dark coloration with blue components rather than true blue hue.
IAO_0000118: Blauton @de
IAO_0000118: azure hue
IAO_0000118: blaue Anthocyanfärbung @de
IAO_0000118: blaue Färbung @de
IAO_0000118: blue anthocyanin coloration
IAO_0000118: blue color
IAO_0000118: indigo quality
IAO_0000118: indigofarbene Tönung @de
IAO_0000119: Boulton R (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture 52(2): 67-87 Casassa LF and Harbertson JF (2014) Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration. Annual Review of Food Science and Technology 5: 83-109
has db xref: no direct PO equivalent

Body Description
type: Class
subclass of: Taste Description
IAO_0000112: Body description for Amarone della Valpolicella (2020 vintage, 16.0% alcohol, 38 g/L dry extract) evaluates as "full-bodied" — the exceptional alcohol concentration, elevated glycerol (14 g/L from partial grape desiccation), substantial phenolic extract, and residual sugar (5.5 g/L) collectively produce a dense, viscous, mouth-coating mouthfeel of remarkable weight and persistence, representing the upper extreme of still wine body. Body description for Mosel Riesling Kabinett (2024 vintage, 8.5% alcohol, 45 g/L RS) records "light-bodied" — despite the significant residual sugar contributing viscosity, the very low alcohol produces a delicate, almost ethereal palate weight that defines the Kabinett style's characteristic elegance and drinkability, illustrating alcohol's dominance over sugar in determining perceived body. Body description for Grüner Veltliner Smaragd from the Wachau (2024 vintage, 13.5% alcohol) assesses at "medium-full" — the moderate-to-high alcohol, 6 months of lees contact providing mannoprotein-enhanced texture, and concentrated fruit extract produce a substantial but not heavy palate weight appropriate to the Smaragd classification.
IAO_0000114: IAO_0000122
IAO_0000115: Body description is a taste description entity that records the perceived weight, fullness, and viscosity of wine on the palate, assessed on a structured scale from light-bodied (thin, delicate, watery mouthfeel) through light-medium, medium, medium-full, to full-bodied (rich, dense, viscous, mouth-filling), integrating the combined sensory contributions of alcohol (the primary determinant of perceived weight through viscosity and warmth), extract concentration (dissolved solids including glycerol, organic acids, minerals, phenolics, and residual sugar), and tannin-phenolic structure (contributing to textural density in red wines), and providing the structural assessment that establishes the wine's weight class and informs food pairing, serving temperature, and stylistic classification.
IAO_0000116: Body description quantifies the perceived textural weight of wine on the palate, a complex multisensory perception arising from the integration of viscosity (a physical property), warmth (an alcohol-mediated trigeminal sensation), and density (a dissolved solids-related perception) into a unified impression of palate weight. Research has consistently demonstrated that alcohol content is the single strongest predictor of perceived body, accounting for approximately 60-70% of the variance in body ratings across diverse wine types — the viscosity-enhancing effect of ethanol at wine concentrations (8-16% vol.) and the trigeminal warmth sensation combine to produce the perceived weight that scales with alcohol level. Glycerol, though frequently cited as a major body contributor, has a more modest effect than commonly believed — at typical wine concentrations (5-10 g/L), glycerol's viscosity contribution is below the difference threshold for most tasters, though at the elevated concentrations found in botrytized wines and Amarone (12-20 g/L), its contribution becomes perceptible. Dissolved sugars contribute significantly to body in sweet wines — residual sugar at >20 g/L measurably increases viscosity and perceived weight — but in dry wines (14.5%), though these thresholds are modulated by extract, tannin, and sugar content.
IAO_0000118: Fülle @de
IAO_0000118: Körperbeschreibung @de
IAO_0000118: Körperfülle @de
IAO_0000118: Mundgewicht @de
IAO_0000118: Weingewicht @de
IAO_0000118: fullness description
IAO_0000118: mouthweight
IAO_0000118: palate weight description
IAO_0000118: weight description
IAO_0000118: wine body
IAO_0000119: Pickering GJ et al. (1998) The influence of ethanol concentration on the temporal perception of viscosity and density in white wine. American Journal of Enology and Viticulture 49(3): 306-318 Noble AC, Bursick GF (1984) The contribution of glycerol to perceived viscosity and sweetness in white wine. American Journal of Enology and Viticulture 35(2): 110-112 Peynaud E, Blouin J (2006) The Taste of Wine, 4th Ed, Wiley, pp.: 200-240 Runnebaum RC et al. (2011) Analysis of sulfur compounds in wine using hydrogen sulfide as a reducing agent. Journal of Agricultural and Food Chemistry 59(13): 7286-7293
has db xref: no direct PO equivalent

Body Quality
type: Class
subclass of: Mouthfeel Quality
IAO_0000112: Body quality assessment across white wine styles reveals the range from Mosel Riesling Kabinett (light body rating 3/10, delicate weight appropriate for 8% alcohol and off-dry style, enabling refreshing consumption) through Côtes du Rhône Blanc (medium body 5.5/10, moderate weight supporting food pairing versatility) to barrel-fermented Meursault (full body 8/10, substantial weight from 13.5% alcohol, malo, and lees contact appropriate for rich, complex style), demonstrating how body appropriate to style determines quality perception rather than absolute body level.
IAO_0000114: IAO_0000122
IAO_0000115: Body quality is a mouthfeel quality that represents the perceived weight, fullness, and substance of wine in the mouth, characterizing the overall sense of density and palate presence that ranges from light and ethereal through medium and balanced to full and substantial depending on compositional factors and wine style. Within the BFO framework, this quality specifically addresses the weight dimension of mouthfeel, distinguishing perceived density from viscosity (flow resistance) and texture (surface character) while recognizing that body provides the fundamental structural impression upon which other mouthfeel qualities are perceived. The ontological significance lies in body serving as the primary structural parameter in wine style classification, where body level defines the basic wine category (light-bodied versus full-bodied) and creates expectations for flavor intensity, food pairing suitability, and appropriate consumption context, making body assessment foundational for wine characterization. The perceptual basis for body involves integration of multiple sensory inputs including viscosity (flow resistance contributing to weight impression), density (dissolved solids adding substance), oral coating (persistence of wine on mouth surfaces), and the resistance to oral manipulation (heavier wines feeling more substantial when moved in mouth), with these inputs synthesized into the unified weight perception. The compositional determinants of body include alcohol content (primary contributor, with each 1% alcohol adding perceptible weight), glycerol concentration (contributing viscosity and smoothness), residual sugar (increasing density and substance), extract level (dissolved phenolics, polysaccharides adding palate presence), and the interaction among these factors creating the characteristic body profiles of different wine styles. The style-appropriateness of body level is critical, as light body is desired in styles emphasizing freshness and drinkability (Mus…
IAO_0000116: Body_Quality serves as the parent class for body level categories (Light, Medium, Full), representing the weight dimension of mouthfeel. This quality is fundamental for wine style classification and provides the structural context for other sensory attributes. The class emphasizes style-appropriateness, as optimal body level varies dramatically among wine categories and quality requires appropriate body for style rather than maximum body.
IAO_0000118: Fülle @de
IAO_0000118: Körper @de
IAO_0000118: Körperdichte @de
IAO_0000118: Weingewicht @de
IAO_0000118: body level
IAO_0000118: mouth density
IAO_0000118: palate fullness
IAO_0000118: wine weight
IAO_0000119: Nurgel C, Pickering GJ (2005) Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of Texture Studies 36(3): 303-323 Runnebaum RC et al. (2011) Analysis of the key components in model white wine and their contributions to body. Journal of Sensory Studies 26(3): 196-206
has db xref: no direct PO equivalent

Body Visual Impression Quality
type: Class
subclass of: Viscosity Appearance Quality
disjoint with: Legs Quality (Tears)
IAO_0000112: Body visual impression assessment in flight of white wines rates Picpoul de Pinet at 3/10 (thin, watery swirl with rapid draining suggesting light body), unoaked Chardonnay at 5/10 (moderate coating and flow rate suggesting medium body), and barrel-fermented Hermitage Blanc at 8/10 (thick, persistent coating with slow flow suggesting full body), with these visual body predictions largely confirmed on tasting though the Chardonnay's elevated acidity creates lighter perceived body than visual impression alone would suggest, demonstrating both the utility and limitations of visual body assessment.
IAO_0000114: IAO_0000122
IAO_0000115: Body visual impression quality is a viscosity appearance quality that represents the overall visual sense of wine weight, density, and substance conveyed through combined observation of swirling behavior, coating persistence, and flow characteristics, characterizing the gestalt impression of light versus full body that creates expectations for palate texture before tasting. Within the BFO framework, this quality specifically addresses the integrated body impression arising from multiple viscosity-related cues, distinguishing holistic body assessment from specific leg or flow observations while recognizing that visual body impression synthesizes various rheological indicators into a unified weight expectation. The ontological significance lies in body visual impression providing the primary visual-to-tactile prediction pathway, where the overall sense of wine weight observed in the glass creates the expectation framework for palate body assessment, though this prediction is approximate given the additional factors (acidity, tannin, carbonation, temperature) affecting perceived mouthfeel beyond true viscosity. The perceptual basis for body visual impression involves integration of multiple visual cues including swirling resistance (heavier wines rotating more slowly), coating behavior (fuller wines leaving more persistent film), leg characteristics (thicker legs suggesting fuller body), and overall visual density (the sense of substance versus transparency in the swirling wine), with these cues synthesized into a holistic light-to-full body prediction. The compositional correlates of visual body impression include alcohol content (primary contributor to visual viscosity), glycerol (adding oily appearance), residual sugar (creating visible density), extract level (contributing to overall substance impression), and the interaction among these factors creating the characteristic visual signatures of light, medium, and full-bodied wine styles. The style associations of vi…
IAO_0000116: Body_Visual_Impression_Quality addresses the holistic visual sense of wine weight synthesized from multiple viscosity cues. This quality provides the primary visual-to-tactile prediction, creating mouthfeel expectations before tasting. The class supports blind tasting body estimation and style confirmation while acknowledging that perceived body involves factors beyond viscosity that limit visual prediction accuracy.
IAO_0000118: Körpererscheinung @de
IAO_0000118: apparent density
IAO_0000118: body appearance
IAO_0000118: scheinbare Dichte @de
IAO_0000118: visual substance
IAO_0000118: visual weight
IAO_0000118: visuelle Fülle @de
IAO_0000118: visueller Körpereindruck @de
IAO_0000119: Pickering GJ (2000) Low- and reduced-alcohol wine: a review. Journal of Wine Research 11(2): 129-144 Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 831-887
has db xref: no direct PO equivalent

Bois Noir Resistance Disposition
type: Class
subclass of: Phytoplasma Resistance Disposition
disjoint with: Flavescence Doree Resistance Disposition
IAO_0000112: Long-term monitoring of Bois_Noir_Resistance_Disposition at the Julius Kühn-Institut, Siebeldingen, Germany, tracked BN incidence, symptom development, and recovery in a 20-cultivar trial block over 12 consecutive seasons in a region with endemic H. obsoletus populations and established phytoplasma reservoirs in adjacent ruderal vegetation. Cumulative infection rates (at least one positive PCR test during monitoring period) ranged from 15% ('Riesling') to 68% ('Dornfelder'). However, infection rate poorly predicted disease impact due to dramatic cultivar differences in symptom expression and recovery. 'Dornfelder' exhibited high susceptibility with severe symptoms (mean score 4.1), 8% spontaneous recovery, and 12% cumulative mortality. In contrast, 'Portugieser' showed equivalent infection rate (62%) but demonstrated strong Bois_Noir_Resistance_Disposition with mild symptoms (score 1.6), 65% spontaneous recovery within 2-3 years of symptom onset, and only 2% mortality. Recovery was associated with reduced but not eliminated phytoplasma titers, suggesting tolerance and host-mediated suppression rather than pathogen clearance. 'Riesling' represented a third phenotype with apparent infection resistance (low infection rate despite equivalent vector exposure) combined with moderate tolerance when infected (score 2.4, 40% recovery). These distinct Bois_Noir_Resistance_Disposition patterns enable cultivar-specific management recommendations, with tolerant cultivars like 'Portugieser' requiring less aggressive roguing of infected vines than susceptible cultivars like 'Dornfelder'.
IAO_0000114: IAO_0000122
IAO_0000115: A Bois_Noir_Resistance_Disposition is a Phytoplasma_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit infection, multiplication, systemic spread, symptom development, or recovery following infection by 'Candidatus Phytoplasma solani', the causal agent of Bois noir (BN), a widespread grapevine yellows disease with distinct epidemiology from Flavescence dorée. This disposition represents the capacity to resist or tolerate infection by a phytoplasma that, unlike FD, is not grapevine-specific and is transmitted by the polyphagous planthopper Hyalesthes obsoletus (Hemiptera: Cixiidae) from herbaceous reservoir hosts including bindweed (Convolvulus arvensis), nettle (Urtica dioica), and other plants where the vector completes its life cycle. Bois noir symptoms are indistinguishable from FD, including leaf rolling with discoloration, incomplete cane lignification, and berry shriveling, but BN typically shows lower incidence, slower epidemic development, and higher spontaneous recovery rates than FD. Because H. obsoletus feeds on grapevine only occasionally as an adult seeking shelter, and because phytoplasma reservoir hosts are essential for the disease cycle, Bois_Noir_Resistance_Disposition operates in a different epidemiological context than FD resistance. Resistance mechanisms include limitation of phytoplasma multiplication in phloem following incidental vector feeding, tolerance to phytoplasma-induced phloem dysfunction, and recovery capacity enabling symptom remission and restoration of productivity. Substantial cultivar variation exists, with some V. vinifera cultivars showing tolerance or high recovery rates that enable economically viable production despite endemic BN presence.
IAO_0000116: Bois_Noir_Resistance_Disposition is_a Phytoplasma_Resistance_Disposition. BN differs epidemiologically from FD in that the vector H. obsoletus does not complete its life cycle on grapevine and feeds only incidentally on vines, with herbaceous reservoir hosts essential for disease maintenance. This epidemiology means that vector resistance in grapevine is less relevant than for FD, and host tolerance/recovery capacity becomes the primary resistance mechanism of breeding interest. BN is not subject to mandatory control regulations equivalent to FD quarantine status in most regions, though monitoring and management are recommended. Spontaneous recovery rates are generally higher for BN than FD, making recovery capacity an important component of Bois_Noir_Resistance_Disposition.
IAO_0000118: BN resistance disposition
IAO_0000118: BN-Toleranz @de
IAO_0000118: Bois-noir-Resistenz @de
IAO_0000118: Candidatus Phytoplasma solani resistance
IAO_0000118: Schwarzholzkrankheit-Resistenz-Disposition @de
IAO_0000118: black wood tolerance
IAO_0000119: Quaglino F et al. (2013) 'Candidatus Phytoplasma solani', a novel taxon associated with stolbur and Bois noir related diseases of plants, International Journal of Systematic and Evolutionary Microbiology 63:2879-2894 Maixner M (2011) Recent advances in Bois noir research, Petria 21:95-108 Langer M, Maixner M (2004) Molecular characterisation of grapevine yellows associated phytoplasmas of the stolbur-group based on RFLP-analysis of non-ribosomal DNA, Vitis 43:191-199
has db xref: no direct PO equivalent

Border Cells
type: Class
subclass of: Root Cap
IAO_0000112: Merlot grafted on 3309 Couderc rootstock showing border cells around primary root tip, microscopic examination of rhizosphere revealing abundant rounded cells 22 micrometers average diameter embedded in mucilage matrix, border cells recently detached from cap periphery showing initial viability with intact membranes, FDA staining showing 65% of border cells viable, border cell population estimated 850 cells per root tip creating defensive barrier, mucilage matrix 40-80 micrometers thick around root tip, border cells providing pathogen defense and soil conditioning
IAO_0000114: IAO_0000122
IAO_0000115: Border cells are root cap cells that have separated from cap surface and exist as free-living cells in rhizosphere surrounding root tip, typically produced at rate 100-10,000+ cells per root tip per day depending on species and conditions, characterized by rounded or irregular shape after separation from columnar cap organization, initial viability with intact membranes and active metabolism lasting hours to days after detachment, extensive mucilage production creating gelatinous matrix surrounding cells, and programmed senescence leading to death and decomposition within days of separation, serving defensive functions including pathogen deterrence through physical trapping in mucilage, chemical defense through production of antimicrobial compounds, decoy function attracting pathogens away from sensitive cap and meristem, and soil conditioning through mucilage secretion and organic matter contribution, with border cells demonstrating unique plant cell behavior including survival as individual cells without tissue connection, continued metabolism and protein synthesis for period after detachment, active secretion and cell-cell communication, and eventual programmed death contributing cellular contents to rhizosphere, and representing dynamic interface between root and soil environment. Border cells origin and production includes= showing cap surface detachment (border cells originating from programmed separation of peripheral cap cells particularly from lateral cap margins), exhibiting continuous production (border cells continuously generated as cap cells reach peripheral position and undergo separation), demonstrating high production rates (root tips producing hundreds to thousands of border cells daily creating substantial cell population), revealing species variation (border cell production rate varying widely among species with some showing prolific production others minimal), and displaying environmental modulation (border cell production potentially affected b…
IAO_0000116: Border_Cells emphasizes detached free-living cap cells in rhizosphere and is distinguished from attached cap cells by focus on separated defensive cells. Includes Detaching_Border_Cells and Sloughing_Border_Cells. Critical for understanding cap cell detachment, continued viability, mucilage production, defensive functions, pathogen deterrence, rhizosphere modification, and the unique free-living cells creating defensive interface between root and soil.
IAO_0000118: Abgelöste Haubenzellen @de
IAO_0000118: Detached cap cells
IAO_0000118: Free-living root cells
IAO_0000118: Grenzzellen @de
IAO_0000118: Root cap slime cells
IAO_0000118: Schleimzellen @de
IAO_0000119: Hawes, M. C., et al. (2000). The role of root border cells in plant defense. Trends in Plant Science, 5(3), 128-133.
has db xref: PO:0020123

Boron Content Quality
type: Class
subclass of: Micronutrient Content Quality
IAO_0000112: Boron content quality management in Napa Valley Cabernet Sauvignon addresses the fruit set problems affecting this variety on shallow, drought-stressed hillside soils, with pre-bloom foliar boron applications (Solubor at 1-2 kg/ha) improving pollen tube growth and fertilization success vineyards with adequate boron nutrition (must concentration 5-10 mg/L) produce well-filled clusters with uniform berry size essential for even ripening and optimal tannin maturity, while boron-deficient sites (below 3 mg/L) show the shot berry development and variable maturity that compromise premium Cabernet Sauvignon quality.
IAO_0000114: IAO_0000122
IAO_0000115: Boron_Content_Quality represents the chemical quality characterizing the concentration of boron (B) in grape berry tissue, capturing the essential micronutrient central to cell wall structure, sugar transport, and reproductive development in grapevines. Boron in grape juice typically ranges from 2-15 mg/L, with substantial variation reflecting cultivar, soil boron content, and the narrow range between deficiency and toxicity that characterizes boron nutrition. Unlike other micronutrients that function primarily as enzyme cofactors, boron's essential role involves structural functions in cell wall pectin cross-linking (through borate-diol complexes with apiose residues of rhamnogalacturonan II) and facilitation of sugar transport across membranes. Boron deficiency severely affects reproductive development, causing poor pollen germination, reduced fruit set, shot berry development, and straggly, incomplete clusters with yield losses exceeding 50% in severe cases. Deficiency symptoms also include shortened, thickened internodes and necrotic shoot tips. Boron availability decreases in dry conditions because mass flow with soil water is the primary uptake mechanism, creating drought-exacerbated deficiency even in soils with adequate total boron. Sandy, low-organic matter soils are prone to boron deficiency through leaching. Conversely, boron toxicity occurs in some arid regions where irrigation water contains elevated boron or where saline soils accumulate boron, producing characteristic marginal leaf burn that progresses inward. In wine production, boron is not associated with stability or quality problems at normal concentrations, though its content reflects fruit quality through the correlation with successful fruit set and normal berry development. Boron analysis employs colorimetric methods (azomethine-H), ICP-OES, or specialized ion-selective electrodes.
IAO_0000116: Boron_Content_Quality addresses a micronutrient with unique chemistry (forming covalent borate-diol complexes rather than ionic bonds) and narrow adequacy range between deficiency and toxicity. The reproductive function of boron makes fruit set particularly sensitive to deficiency, with yield and quality implications exceeding vegetative effects. The drought interaction with boron availability creates practical management challenges in dry-farmed or deficit-irrigated viticulture. Boron does not affect wine stability or chemistry, making its quality relevance indirect through effects on fruit development and cluster architecture.
IAO_0000118: B content
IAO_0000118: B-Gehalt @de
IAO_0000118: Beerenborqualität @de
IAO_0000118: Borgehalt @de
IAO_0000118: Borkonzentration @de
IAO_0000118: berry boron quality
IAO_0000118: boron concentration
IAO_0000118: boron level
IAO_0000119: O'Neill MA et al. (2004) Rhamnogalacturonan II: Structure and Function of a Borate Cross-Linked Cell Wall Pectic Polysaccharide. Annual Review of Plant Biology 55: 109-139 Christensen P (1986) Boron Application in Vineyards. California Agriculture 40(5-6): 17-18
has db xref: no direct PO equivalent

Boron Deficiency Symptom Quality
type: Class
subclass of: Micronutrient Deficiency Symptom Quality
IAO_0000112: Boron deficiency symptom quality diagnosis in Marlborough Sauvignon Blanc identified B limitation as the cause of severe fruit set failure and cluster disorders in a high-rainfall vineyard on free-draining alluvial soils. Pre-bloom assessment revealed subtle boron deficiency symptom quality with shortened internodes on vigorous shoots, slight thickening and brittleness of young stems, and mild interveinal chlorosis on the youngest leaves, symptoms that had been attributed to vigor management rather than nutritional limitation. Post-fruit-set evaluation revealed dramatic boron deficiency symptom quality with 45% of clusters showing the "hen and chicken" millerandage pattern, 20% of clusters showing complete coulure (shot berries comprising greater than 80% of the cluster), and rachis tissue displaying internal browning and brittleness indicating vascular dysfunction. Tissue analysis confirmed boron deficiency symptom quality diagnosis with bloom petiole B at only 18 ppm (severely deficient, threshold 35 ppm), while soil B was at 0.25 ppm hot-water extractable (deficient, threshold 0.5 ppm), consistent with the leaching-prone sandy loam soil receiving 1,200 mm annual rainfall. The historical yield records showed progressive boron deficiency symptom quality impact with yields declining from 12 t/ha to 6 t/ha over five seasons as soil boron reserves depleted. Corrective management with soil-applied sodium borate at 15 kg/ha plus pre-bloom foliar B application at 0.2% Solubor resolved boron deficiency symptom quality within one season, with fruit set returning to normal (less than 5% millerandage) and yields recovering to 11 t/ha by the second season post-correction.
IAO_0000114: IAO_0000122
IAO_0000115: Boron deficiency symptom quality is a micronutrient deficiency symptom quality that inheres in a grapevine organism and represents the characteristic visual symptoms and physiological disorders resulting from inadequate boron availability for cell wall synthesis, pollen tube growth, and sugar transport, including poor fruit set leading to millerandage and coulure (hen and chicken clusters), necrosis of shoot tips and growing points, shortened internodes with zigzag shoot growth, corky bark development, and internal necrosis of cluster rachis, with boron deficiency being particularly significant for reproductive development where even marginal deficiency can cause substantial yield losses through impaired fertilization despite minimal vegetative symptoms. This quality captures the grapevine response to boron limitation, recognizing that boron's unique role in cell wall pectin cross-linking and its critical function in pollen germination and tube elongation make reproductive tissues highly sensitive to boron status, with fruit set often the first process affected by declining boron availability. The ontological significance of boron deficiency symptom quality lies in its substantial impact on fruit production even when vegetative symptoms are subtle, creating situations where yield losses may occur before obvious foliar symptoms alert the grower to boron limitation, making proactive tissue testing particularly valuable for boron management. The biological basis of boron deficiency symptoms encompasses the structural role of boron in cross-linking rhamnogalacturonan II (RG-II) pectin polymers essential for cell wall integrity, the requirement for boron in pollen tube growth where rapid cell wall synthesis during tube elongation creates high boron demand, and the function of boron in sugar transport through the phloem where boron-sugar complexes facilitate translocation. The phloem immobility of boron in most plant species including grapevine means that deficiency sympt…
IAO_0000116: Boron_Deficiency_Symptom_Quality is_a Micronutrient_Deficiency_Symptom_Quality, serving as parent class for Hen_And_Chicken_Quality and Poor_Fruit_Set_Quality_(B) which address specific boron deficiency manifestations. This class addresses the overall boron deficiency syndrome while child classes capture particular symptom types. Reproductive development (pollen, fruit set) is highly B-sensitive, often affected before vegetative symptoms. Petiole B threshold ~35 ppm at bloom soil B threshold ~0.5 ppm (hot-water extractable). Phloem-immobile, symptoms on youngest tissues and reproductive structures. High rainfall + sandy soils = high B deficiency risk due to leaching.
IAO_0000118: B deficiency symptoms
IAO_0000118: B-Mangel-Zeichen @de
IAO_0000118: Bormangel-Symptome @de
IAO_0000118: Borstress-Indikatoren @de
IAO_0000118: Niedrig-Bor-Symptome @de
IAO_0000118: boron limitation signs
IAO_0000118: boron stress indicators
IAO_0000118: low boron symptoms
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Christensen P (2000) Nutrient deficiency symptoms in grapevines. University of California ANR Publication Brown PH et al. (2002) Boron in plant biology. Plant Biology 4:205-223
has db xref: no direct PO equivalent

Boron Toxicity Quality
type: Class
subclass of: Nutrient Toxicity Symptom Quality
IAO_0000112: Boron toxicity quality assessment in Coachella Valley table grapes documented the characteristic symptoms and progressive damage resulting from irrigation with boron-rich groundwater containing 2.5 ppm B versus the recommended maximum of 0.5 ppm. Visual boron toxicity quality evaluation revealed the distinctive symptom pattern with interveinal necrotic patches developing between major veins, brown necrotic margins extending 1-3 cm from leaf edges, and tip burn creating pointed necrotic areas at the apex of leaf lobes, symptoms concentrated on older basal leaves while youngest leaves showed minimal damage. Severity scoring of boron toxicity quality on a 0-5 scale showed gradient from basal (score 4.2, severe interveinal and marginal necrosis) through mid-canopy (score 2.5, marginal burn only) to apical leaves (score 0.8, trace marginal discoloration), confirming the accumulation-driven pattern where longer transpiration exposure produced greater damage. Tissue analysis quantified boron toxicity quality with blade B concentrations of 320 ppm in severely symptomatic basal leaves (severely toxic, threshold 80 ppm), 145 ppm in moderately affected mid-canopy leaves, and 55 ppm in minimally affected young leaves still in the adequate range. Canopy position effects demonstrated boron toxicity quality relationship with transpiration, where south-facing exterior leaves showed 40% higher B accumulation and correspondingly more severe symptoms than shaded interior leaves at equivalent canopy positions. Yield and quality impact assessment showed boron toxicity quality causing 30% reduction in harvestable yield through early defoliation reducing photosynthetic capacity and direct fruit damage from B accumulation, with table grape pack-out reduced from 85% to 55% due to visible berry damage and reduced sugar accumulation.
IAO_0000114: IAO_0000122
IAO_0000115: Boron toxicity quality is a nutrient toxicity symptom quality that inheres in grapevine leaves and represents the characteristic damage pattern resulting from boron accumulation to levels exceeding the narrow range between adequacy and toxicity, with symptoms appearing as interveinal necrosis progressing from leaf margins inward, marginal and tip burn, and eventually extensive leaf necrosis and premature defoliation, reflecting boron's mobility in the transpiration stream that concentrates it at leaf margins and tips where water evaporates. This quality captures the grapevine response to boron excess, recognizing that grapevine is among the more boron-sensitive crop species with a narrow margin between the deficiency threshold (approximately 25-30 ppm in tissue) and toxicity threshold (approximately 80-100 ppm), making boron management challenging in regions where irrigation water or soil contains elevated boron. The ontological significance of boron toxicity quality lies in its indication of irrigation water quality problems or soil boron accumulation requiring management attention, and in its potential for substantial vine damage in arid and semi-arid regions where boron-containing groundwater or recycled water is used for irrigation. The biological basis of boron toxicity symptoms encompasses boron's mobility in the xylem where it moves with the transpiration stream and accumulates at sites of water loss, the direct cellular damage from high boron concentrations including membrane disruption and enzyme inhibition, and the interference with calcium metabolism that contributes to cell wall and membrane dysfunction. The symptom distribution pattern shows accumulation-driven damage at leaf margins and interveinal areas where transpiration concentrates boron, with older leaves showing more severe symptoms due to longer accumulation time, and with sun-exposed leaves experiencing more rapid symptom development due to higher transpiration rates. The threshold for toxicit…
IAO_0000116: Boron_Toxicity_Quality is_a Nutrient_Toxicity_Symptom_Quality, representing the characteristic marginal and interveinal necrosis from B accumulation via transpiration stream. This class addresses the specific B toxicity syndrome. Grapevine is B-sensitive with narrow adequacy-toxicity range (30-80 ppm tissue). Transpiration-driven accumulation produces marginal/interveinal concentration. Older leaves and sun-exposed positions show more severe symptoms. Tissue B threshold for toxicity ~80-100 ppm (varies by cultivar). Some rootstocks provide partial B exclusion. Arid regions with B-rich groundwater are primary risk areas.
IAO_0000118: B toxicity
IAO_0000118: B-Überschuss-Symptome @de
IAO_0000118: Bor-Exzess-Schaden @de
IAO_0000118: Bortoxizität @de
IAO_0000118: Borverbrennung @de
IAO_0000118: boron burn
IAO_0000118: boron excess symptoms
IAO_0000118: high boron damage
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Christensen P (2000) Nutrient deficiency symptoms in grapevines. University of California ANR Publication Nable RO et al. (1997) Boron toxicity. Plant and Soil 193:181-198
has db xref: PO:0009025

Boron Uptake Disposition
type: Class
subclass of: Micronutrient Uptake Disposition
IAO_0000112: Boron uptake efficiency varies 2-3 fold among rootstocks, with 1103 Paulsen and 140 Ruggeri showing high efficiency (maintaining petiole B above 35 ppm) compared to 3309C and Riparia Gloire (petiole B 20-30 ppm) on low-B soils. Boron deficiency severely impairs reproductive development, reducing pollen germination by 40-70% and fruit set by 30-60% when petiole B falls below 25 ppm at bloom. Symptoms include shortened internodes, distorted leaves, cluster necrosis (hen and chickens from failed pollination), and surface corking on berries. Boron mobility in phloem is limited, requiring continuous uptake for developing tissues. The narrow range between deficiency (80 ppm) makes B nutrition management challenging in some regions.
IAO_0000114: IAO_0000122
IAO_0000115: A micronutrient uptake disposition that is the inherited capacity of a Vitis vinifera plant to absorb boric acid (H₃BO₃) and borate ions from the soil solution through aquaporin-type channels (NIP subfamily) and borate transporters (BOR family), with genotype-specific efficiency affecting cell wall structure, pollen development, and sugar translocation.
IAO_0000116: Boron uptake disposition is critical for reproductive success due to the essential role of B in pollen tube growth and ovule development. The element cross-links cell wall pectin through borate-diol ester bonds, affecting wall structure and extensibility. Boron deficiency is widespread in sandy, leached soils and in regions with low-B irrigation water. Unlike most micronutrients, B uptake occurs primarily as undissociated boric acid at typical soil pH values, through aquaporin channels rather than ion transporters. Foliar B application before bloom effectively prevents deficiency-induced coulure and millerandage.
IAO_0000118: B uptake capacity
IAO_0000118: B-Akquisition @de
IAO_0000118: Boraneignungsvermögen @de
IAO_0000118: Boraufnahme @de
IAO_0000118: boron acquisition
IAO_0000118: boron foraging trait
IAO_0000119: Keller M et al. (2015) Boron nutrition of grapevines. Acta Horticulturae 1115:79-84 Scott LE (1941) Effects of boron nutrition on grapevines. Botanical Gazette 102:726-736
has db xref: no direct PO equivalent

Boron Uptake Efficiency Quality
type: Class
subclass of: Micronutrient Uptake Efficiency Quality
IAO_0000112: Boron uptake efficiency assessment across vineyard blocks with varying soil characteristics reveals the site-specific acquisition patterns, with sandy loam block (low CEC, adequate drainage) showing marginal vine B status (leaf B 22 mg/kg, occasional shot berries) from leaching losses reducing soil B availability, clay block showing adequate B (leaf B 38 mg/kg, normal fruit set) from better B retention, and irrigated block with high-B water showing excess (leaf B 85 mg/kg, marginal leaf burn) from cumulative B accumulation, demonstrating the narrow optimal range requiring site-specific boron uptake efficiency assessment and management.
IAO_0000114: IAO_0000122
IAO_0000115: Boron uptake efficiency quality is a micronutrient uptake efficiency quality that represents the capacity of grapevine roots to acquire boron from soil, characterizing the effectiveness of borate absorption that determines vine boron status affecting cell wall structure, pollen tube growth, and sugar transport with critical implications for fruit set, berry development, and vine reproductive success. Within the BFO framework, this quality specifically addresses the boron component of micronutrient uptake, distinguishing boron acquisition from other trace elements while recognizing that boron has the narrowest range between deficiency and toxicity of any essential element, making precise management of boron uptake and status particularly important in viticulture. The ontological significance lies in boron uptake efficiency determining access to this essential element required for cell wall pectin cross-linking, membrane function, and reproductive development, where boron deficiency causes poor fruit set (pollen tube growth failure), shot berries (uneven berry development), and hen-and-chicken clusters that severely reduce yield and quality, while excess boron causes marginal leaf necrosis and reduced growth. The mechanistic basis for boron uptake involves both passive diffusion of undissociated boric acid (B(OH)₃) across membranes at adequate soil concentrations and active transport through BOR (Boron transporter) family proteins under deficiency, with aquaporin-like NIP channels also contributing to boric acid permeation, creating multiple pathways for boron entry depending on soil concentration. The soil factors affecting boron availability include soil texture (sandy soils prone to boron leaching), organic matter (providing mineralizable boron), rainfall and irrigation (leaching reducing available boron), and soil pH (availability declining at high pH though less dramatically than for iron or zinc), with boron deficiency more common in high-rainfall regions and sa…
IAO_0000116: Boron_Uptake_Efficiency_Quality addresses the acquisition of this element with the narrowest deficiency-toxicity range among essential nutrients. This quality critically affects reproductive development through pollen tube function. The class supports boron nutrition management through uptake efficiency characterization balancing deficiency and toxicity risks.
IAO_0000118: B uptake efficiency
IAO_0000118: B-Akquisition @de
IAO_0000118: BOR activity
IAO_0000118: BOR-Aktivität @de
IAO_0000118: Borattransport @de
IAO_0000118: Boraufnahmeeffizienz @de
IAO_0000118: borate transport
IAO_0000118: boron acquisition
IAO_0000119: Tanaka M, Fujiwara T (2008) Physiological roles and transport mechanisms of boron: perspectives from plants. Pflügers Archiv 456(4): 671-677 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 197-245
has db xref: PO:0009005

Botryosphaeria Resistance Disposition
type: Class
subclass of: Trunk Disease Resistance Disposition
IAO_0000112: Multi-species evaluation of Botryosphaeria_Resistance_Disposition at Stellenbosch University, South Africa, compared host responses to four Botryosphaeriaceae species (Neofusicoccum australe, N. parvum, Diplodia seriata, Lasiodiplodia theobromae) across 12 cultivars using standardized green shoot inoculation assays. At 8 weeks post-inoculation, lesion lengths were measured and pathogens re-isolated to confirm Koch's postulates. Substantial cultivar × pathogen interactions were observed. 'Pinotage' showed broad Botryosphaeria_Resistance_Disposition with mean lesion lengths of 18-25 mm across all four species. 'Sauvignon Blanc' was broadly susceptible (lesions 65-95 mm). Interestingly, 'Cabernet Sauvignon' exhibited species-specific responses, showing strong resistance to D. seriata (22 mm) but high susceptibility to N. parvum (78 mm), demonstrating that Botryosphaeria_Resistance_Disposition is not uniform across the pathogen family. Field validation in a 15-year-old cultivar trial confirmed experimental rankings, with 'Pinotage' vines showing 70% lower incidence of black dead arm symptoms than 'Sauvignon Blanc'. Histological examination revealed that 'Pinotage' produces denser wound-associated tyloses and accumulates higher concentrations of antimicrobial phenolics in response to Botryosphaeriaceae colonization.
IAO_0000114: IAO_0000122
IAO_0000115: A Botryosphaeria_Resistance_Disposition is a Trunk_Disease_Resistance_Disposition that inheres in a Vitis vinifera plant and is realized through defense processes that limit infection, colonization, and pathogenesis by fungi in the family Botryosphaeriaceae, a diverse group causing Botryosphaeria dieback and related canker diseases of grapevine. This disposition represents the capacity to resist infection by multiple Botryosphaeriaceae species including Diplodia seriata, Lasiodiplodia theobromae, Neofusicoccum parvum, Botryosphaeria dothidea, and related taxa that cause wood necrosis, canker formation, graft union failure, and cordon dieback. Botryosphaeriaceae fungi are ubiquitous in vineyard environments, existing as endophytes in healthy tissue and transitioning to pathogenic behavior when host stress compromises defense responses. These opportunistic pathogens infect through pruning wounds and other injuries, producing wedge-shaped or sectorial necrosis in wood, black or brown vascular streaking, and occasionally shoot dieback and bud necrosis. Resistance mechanisms include efficient wound closure limiting infection opportunities, recognition and containment of endophytic populations before pathogenic transition, compartmentalization of necrotic tissues, and tolerance to botryosphaeriaceae phytotoxins (mellein, botryodiplodin). Botryosphaeriaceae diversity creates challenges for resistance breeding, as cultivars may differ in susceptibility to individual species. Generally, cultivars susceptible to esca also show heightened Botryosphaeria susceptibility, suggesting shared resistance mechanisms against trunk-colonizing fungi, but species-specific resistance components also exist.
IAO_0000116: Botryosphaeria_Resistance_Disposition is_a Trunk_Disease_Resistance_Disposition. The Botryosphaeriaceae family includes numerous species pathogenic on grapevine, with regional variation in predominant species and cultivar × species interactions creating complexity for resistance evaluation. Many Botryosphaeriaceae exist as latent endophytes, with disease expression triggered by host stress, complicating the distinction between resistance (preventing infection/colonization) and tolerance (limiting disease expression despite colonization). Shared resistance mechanisms with esca-associated fungi suggest common trunk disease resistance factors, but species-specific components also contribute to overall Botryosphaeria_Resistance_Disposition.
IAO_0000118: Botryosphaeria dieback tolerance
IAO_0000118: Botryosphaeria-Resistenz-Disposition @de
IAO_0000118: Botryosphaeria-Toleranz @de
IAO_0000118: Botryosphaeriaceae resistance
IAO_0000118: Diplodia-Resistenz @de
IAO_0000118: black dead arm resistance
IAO_0000119: Úrbez-Torres JR (2011) The status of Botryosphaeriaceae species infecting grapevines, Phytopathologia Mediterranea 50:S5-S45 Pitt WM et al. (2013) Evaluation of fungicides for the management of Botryosphaeria canker of grapevines, Plant Disease 97:1473-1482 Billones-Baaijens R, Savocchia S (2019) A review of Botryosphaeriaceae species associated with grapevine trunk diseases in Australia and New Zealand, Australasian Plant Pathology 48:3-18
has db xref: no direct PO equivalent

Botrytis Resistance Disposition
type: Class
subclass of: Fungal Resistance Disposition
IAO_0000112: Comparative field evaluation of Botrytis_Resistance_Disposition at Geisenheim University assessed grey mold incidence across 47 cultivars over five harvest seasons with varying autumn precipitation. The susceptible cultivar 'Gewürztraminer' (compact clusters, thin skin, high sugar) exhibited mean cluster infection of 45-65% in wet years, with individual berries showing characteristic grey sporulation and entire clusters collapsing to "slip-skin" consistency. In contrast, 'Regent' demonstrated strong Botrytis_Resistance_Disposition with mean infection of 8-15% under identical conditions, attributable to its loose cluster architecture (OIV 204 rating 3), thick berry skin (mean 285 μm versus 180 μm in 'Gewürztraminer'), and elevated constitutive stilbene content. Intermediate cultivars such as 'Riesling' (mean infection 25-35%) showed characteristic partial resistance with infection concentrated at berry contact points and wound sites. No cultivar achieved complete immunity, reflecting the absence of major gene resistance and the pathogen's capacity to exploit any compromised tissue, but the 4-5 fold difference in infection severity between resistant and susceptible cultivars demonstrates the practical significance of selecting for enhanced Botrytis resistance dispositions.
IAO_0000114: IAO_0000122
IAO_0000115: A Botrytis_Resistance_Disposition is a Fungal_Resistance_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes upon encounter with the necrotrophic ascomycete Botrytis cinerea, the causal agent of grey mold (bunch rot) and, under specific conditions, noble rot. This disposition represents the capacity to limit B. cinerea infection, colonization, and spread through diverse mechanisms operating at pre-penetration, penetration, and post-penetration stages. Unlike biotrophic pathogens such as powdery and downy mildew that require living host tissue, B. cinerea kills host cells and feeds on dead tissue, fundamentally altering the host-pathogen interaction dynamics. Botrytis resistance dispositions encompass both constitutive and induced mechanisms, including physical barriers (cuticle thickness and composition, berry skin toughness), preformed and induced antimicrobial compounds (particularly stilbene phytoalexins such as resveratrol and pterostilbene), cluster architectural traits that reduce humidity and berry contact, and active defense responses including oxidative burst and cell wall reinforcement at wound sites. The complex, quantitative nature of Botrytis resistance reflects the pathogen's opportunistic infection strategy exploiting wounds, natural openings, and senescing tissue rather than specific recognition-based immunity. No major gene resistance to B. cinerea has been identified in Vitis, making breeding for Botrytis resistance dependent on accumulating multiple partial resistance factors. Botrytis resistance is economically critical as grey mold causes significant crop losses in humid climates and produces off-flavors that severely compromise wine quality.
IAO_0000116: Botrytis_Resistance_Disposition is_a Fungal_Resistance_Disposition. Unlike downy and powdery mildew resistances which involve major gene (R gene) mediated immunity, Botrytis resistance is exclusively quantitative with no identified major resistance loci. Child classes are organized by mechanism: Cluster_Architecture_Based_Resistance_Disposition (structural), Cuticle_Based_Resistance_Disposition (physical barrier), and Phytoalexin_Based_Botrytis_Resistance_Disposition (chemical defense). Noble_Rot_Susceptibility_Disposition represents the special case where controlled B. cinerea infection is desirable for certain wine styles.
IAO_0000118: Botrytis cinerea resistance
IAO_0000118: Botrytis-Resistenz-Disposition @de
IAO_0000118: Grauschimmel-Resistenz @de
IAO_0000118: Traubenfäule-Resistenz @de
IAO_0000118: bunch rot resistance
IAO_0000118: grey mold resistance disposition
IAO_0000119: Elmer PAG, Michailides TJ (2007) Epidemiology of Botrytis cinerea in orchard and vine crops, Botrytis: Biology, Pathology and Control, Springer Deytieux-Belleau C et al. (2009) Berry skin development in Vitis vinifera: morphological and biochemical events linked to Botrytis resistance, Journal of Experimental Botany 60:3919-3930 Bézier A et al. (2002) Carbon source-dependent expression of a resveratrol synthase gene of grapevine, Physiological and Molecular Plant Pathology 61:179-186
has db xref: no direct PO equivalent

Botrytis Symptom Quality (Botrytis cinerea)
type: Class
subclass of: Fungal Infection Indicator Quality
IAO_0000112: Botrytis symptom quality assessment in Sauternes Semillon illustrated the management challenge of distinguishing destructive bunch rot from desirable noble rot development. Early Botrytis symptom quality appeared post-véraison as isolated berry infections showing brown discoloration and softening at wound sites or where berries contacted each other within tight clusters. Under humid September conditions, aggressive Botrytis symptom quality developed with rapid expansion of gray sporulating mycelium across cluster surfaces, infected berries collapsing to soft rot, and the "slip-skin" symptom where gentle pressure separated infected skin from underlying pulp. Weather shift to warm, dry conditions in early October transformed the Botrytis symptom quality presentation, with existing infections ceasing sporulation, infected berries beginning to shrivel and concentrate rather than rot, and the characteristic golden-purple "pourri plein" appearance developing as noble rot established. Monitoring distinguished Botrytis symptom quality stages, as "pourri gris" (gray rot, destructive), "pourri plein" (full noble rot, optimal), and "pourri sec" (dried rot, over-developed), with selective harvest targeting the pourri plein stage where berry Brix reached 35-40° with characteristic noble rot aromatics. The Botrytis symptom quality assessment enabled tri-harvest strategy, with destructively rotted clusters removed first, optimal noble rot clusters harvested selectively over 3-4 passages, and over-dried clusters left for final late harvest, maximizing the proportion of production achieving the distinctive noble rot quality premium.
IAO_0000114: IAO_0000122
IAO_0000115: Botrytis symptom quality is a fungal infection indicator quality that inheres in grapevine organs infected by the necrotrophic fungus Botrytis cinerea and represents the characteristic disease manifestations including the gray fuzzy sporulating mycelium on infected tissues, the brown soft rot of infected berries and rachises, the "slip-skin" phenomenon where infected berry skin separates from pulp, and the distinctive symptoms of noble rot under specific conditions where infected berries develop the concentrated, honeyed characteristics valued for dessert wine production rather than the destructive bunch rot more commonly observed. This quality captures the diagnostic features of the most economically significant bunch rot pathogen worldwide, recognizing that B. cinerea can cause either devastating crop losses (gray mold, bunch rot) or contribute to premium wine production (noble rot, pourriture noble, Edelfäule) depending on environmental conditions and management, creating a uniquely dual relationship between this pathogen and viticulture. The ontological significance of Botrytis symptom quality lies in its role enabling disease identification, severity assessment, and critically the distinction between destructive rot and potentially beneficial noble rot, with symptom characteristics and progression determining whether infected fruit should be culled, harvested immediately, or allowed to develop for specialized sweet wine production. The biological basis of Botrytis symptoms encompasses the aggressive colonization of host tissues by B. cinerea through secretion of cell-wall-degrading enzymes and phytotoxins that kill host cells in advance of hyphal growth, the rapid development of gray conidiophores producing enormous quantities of airborne conidia under humid conditions, and the tissue maceration causing the soft rot characteristic of bunch rot. The noble rot syndrome develops when warm dry conditions following initial infection limit sporulation and allow slow …
IAO_0000116: Botrytis_Symptom_Quality_(Botrytis_cinerea) is_a Fungal_Infection_Indicator_Quality, representing the diagnostic symptoms of Botrytis cinerea infection in both destructive (bunch rot) and beneficial (noble rot) forms. The gray sporulating mycelium is pathognomonic. Environmental switching between rot and noble rot outcomes depends on humidity during infection development. The pourri gris/pourri plein/pourri sec progression indicates disease stage for sweet wine harvest decisions. The "slip-skin" symptom aids field diagnosis. Unique dual relationship with viticulture as both devastating pathogen and quality enhancer.
IAO_0000118: Botrytis rot indicators
IAO_0000118: Botrytis-Symptome @de
IAO_0000118: Edelfäule-Symptome @de
IAO_0000118: Grauschimmel-Symptome @de
IAO_0000118: Traubenfäule-Zeichen @de
IAO_0000118: bunch rot symptoms
IAO_0000118: gray mold symptoms
IAO_0000118: noble rot symptoms
IAO_0000119: Elmer PAG, Michailides TJ (2007) Epidemiology of Botrytis cinerea in orchard and vine crops. In: Botrytis: Biology, Pathology and Control. Springer, pp. 243-272 Ribéreau-Gayon P et al. (2006) Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications. Wiley Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0009001

Bound Aroma Accumulation
type: Class
subclass of: Aroma Precursor Formation
IAO_0000112: In Irsai Olivér berries in Mátra, Hungary during BBCH 83-89, bound aroma accumulation increases glycosidically-bound monoterpenes from 2.2 to 9.8 mg/L over 42 days, with accumulation rates peaking at 0.25 mg/L per day during weeks 3-4 post-veraison, bound linalool reaching 3.2 mg/L, bound geraniol 2.1 mg/L, and bound nerol 1.4 mg/L, establishing aromatic potential 7.5-fold greater than free volatile content of 1.3 mg/L at harvest under continental conditions with warm days of 28°C and cool nights of 14°C.
IAO_0000114: IAO_0000122
IAO_0000115: Bound aroma accumulation describes the progressive increase in glycosidically-conjugated and otherwise bound aromatic compound concentrations within Vitis vinifera berry tissues during ripening, wherein continued glycosyltransferase activity converts newly synthesized free volatiles to their conjugated forms while previously synthesized glycosides remain stable in vacuolar storage, producing the monotonic increase in bound aromatic content that establishes the aromatic potential of harvested grapes for subsequent release during winemaking processes. This process reflects the net balance between ongoing glycosylation adding compounds to the bound pool and potential hydrolysis or degradation removing compounds, with successful accumulation requiring that conjugation rates substantially exceed any losses to maintain the positive accumulation trajectory characteristic of normal ripening progression in aromatic grape varieties. The quantitative aspects of bound aroma accumulation show variety-specific patterns, with aromatic varieties such as Muscat and Gewürztraminer accumulating bound monoterpene pools of 5-15 mg/L representing 85-95% of total terpenoid content, while neutral varieties such as Chardonnay and Pinot Noir accumulate substantially lower bound pools of 0.3-1.0 mg/L reflecting reduced glycosyltransferase expression and lower terpenoid biosynthetic capacity. Temporal dynamics of bound aroma accumulation demonstrate progressive increase throughout the post-veraison period, with accumulation rates typically highest during mid-ripening when both terpenoid biosynthesis and glycosyltransferase activities reach peak levels, followed by declining rates during late ripening as substrate availability decreases and enzyme activities wane approaching harvest maturity. The vacuolar sequestration mechanism supporting bound aroma accumulation involves active transport of glycosidic conjugates across the tonoplast membrane through ABC transporters and related systems, estab…
IAO_0000116: Bound_Aroma_Accumulation is subclass of Aroma_Precursor_Formation representing quantitative increase in conjugated aromatics. Distinguishes from Glycosidic_Precursor_Synthesis which describes reaction mechanism. Sibling to Glycosidic_Precursor_Synthesis and Precursor_Pool_Building. Bound forms typically 85-95% of total monoterpenoids. Accumulation continues throughout ripening. Determines aromatic potential for winemaking release.
IAO_0000118: Glycosid-Aroma-Anreicherung @de
IAO_0000118: Vorläufer-Aroma-Akkumulation @de
IAO_0000118: bound volatile increase
IAO_0000118: conjugated aroma build-up
IAO_0000118: gebundene Aroma-Akkumulation @de
IAO_0000118: glycoside aroma accumulation
IAO_0000118: konjugierte Aroma-Aufbau @de
IAO_0000118: precursor aroma accumulation
IAO_0000119: Wilson B et al (1984) Determination of free and bound monoterpenes in Muscat grapes. American Journal of Enology and Viticulture 35: 95-100 Gunata Z et al (1985) The aroma of grapes. Journal of Chromatography 331: 83-90 Keller M (2020) The Science of Grapevines 3rd Ed pp 295-305
has db xref: no direct PO equivalent

Boundary Layer Conductance Quality
type: Class
subclass of: Transpiration Rate Quality
IAO_0000112: Boundary layer conductance assessment comparing exterior and interior canopy positions in dense Merlot reveals the microclimate decoupling in sheltered positions, with exterior leaves showing gb of 4.5 mol/m²/s (well-coupled to atmosphere, leaf temperature within 2°C of air), while interior leaves show gb of 0.8 mol/m²/s (thick boundary layer from calm conditions, leaf temperature 8°C above air, humidity elevated), with the reduced coupling in interior positions limiting effective gas exchange despite adequate stomatal conductance and creating heat stress conditions that differ markedly from atmospheric conditions, informing canopy management to improve air circulation.
IAO_0000114: IAO_0000122
IAO_0000115: Boundary layer conductance quality is a transpiration rate quality that represents the ease of gas diffusion through the layer of still air adjacent to leaf surfaces, characterizing the aerodynamic component of total leaf conductance that affects both water vapor loss and CO₂ uptake, particularly significant under low wind conditions when the boundary layer becomes a substantial resistance in series with stomatal conductance. Within the BFO framework, this quality specifically addresses the aerodynamic dimension of gas exchange, distinguishing boundary layer conductance from stomatal conductance while recognizing that these resistances operate in series, meaning that low boundary layer conductance can limit gas exchange even when stomata are fully open, decoupling leaves from atmospheric conditions and creating distinct microenvironments within dense canopies. The ontological significance lies in boundary layer conductance determining the coupling between leaf and atmosphere that affects both the effectiveness of stomatal regulation and the environmental conditions experienced at the leaf surface, where thick boundary layers insulate leaves from bulk atmospheric conditions, reducing transpiration and creating elevated leaf temperatures that affect photosynthesis, respiration, and heat stress vulnerability. The physical basis for boundary layer conductance involves the thickness of the unstirred air layer adjacent to leaf surfaces through which gases must diffuse, with boundary layer thickness determined by leaf size (larger leaves having thicker layers), wind speed (higher wind reducing thickness), and leaf surface characteristics (pubescence and roughness affecting air flow), and with conductance inversely proportional to thickness. The quantitative ranges for boundary layer conductance depend strongly on conditions, with calm conditions producing low gb (0.5-2 mol/m²/s) that substantially limits gas exchange, while windy conditions increase gb (5-10+ mol/m²/s) mak…
IAO_0000116: Boundary_Layer_Conductance_Quality addresses the aerodynamic resistance component affecting leaf-atmosphere coupling. This quality determines the effectiveness of stomatal regulation and microclimate at leaf surfaces. The class supports canopy management and heat stress assessment through boundary layer conductance characterization.
IAO_0000118: Blattgrenzschicht @de
IAO_0000118: Grenzschichtleitfähigkeit @de
IAO_0000118: aerodynamic conductance
IAO_0000118: aerodynamische Leitfähigkeit @de
IAO_0000118: air layer resistance
IAO_0000118: gb
IAO_0000118: gb-Wert @de
IAO_0000118: leaf boundary layer
IAO_0000119: Jones HG (2014) Plants and Microclimate: A Quantitative Approach to Environmental Plant Physiology, 3rd Ed. Cambridge University Press, Cambridge, pp. 55-95 Daudet FA et al. (1999) Wind speed and leaf boundary layer conductance variation within tree crown. Agricultural and Forest Meteorology 97(3): 171-185
has db xref: PO:0009025

Boundary Transition Zone
type: Class
subclass of: Root Cap Transition Zone
disjoint with: Meristem Cap Transition Zone
IAO_0000112: Pinot Noir grafted on Riparia Gloire showing boundary transition zone on primary root tip, boundary visible at 0.28 mm from apex as distinct histological demarcation in longitudinal sections separating columella cap cells from corpus meristem initials, molecular marker analysis revealing sharp expression boundary with cap-specific WOX5 expression columella side and meristem-specific SCR expression corpus side, cell wall staining showing differential pectin versus cellulose content across boundary, boundary marking fundamental organizational separation between protective disposable cap and permanent growing meristem maintaining distinct developmental programs and cellular properties
IAO_0000114: IAO_0000122
IAO_0000115: Boundary transition zone is root cap transition zone emphasizing structural and organizational boundary marking separation between root cap and root meristem, characterized by distinct histological demarcation visible in microscopic sections separating columella and lateral cap cells from corpus meristem initials, showing differential gene expression patterns with cap-specific and meristem-specific genes showing expression boundaries at transition zone, demonstrating structural discontinuity where cap cells showing different wall properties, cytoskeletal organization, and cellular behaviors than meristem cells with transition occurring across narrow boundary, and representing fundamental organizational feature of closed-type root meristem where cap and corpus maintain separate identities and developmental programs despite cellular proximity and shared developmental origin, with boundary transition zone showing molecular markers differentially expressed across boundary, mechanical property differences between compliant sloughable cap and rigid persistent meristem, and functional separation where cap cells programmed for eventual death and loss contrast with meristem cells maintaining unlimited proliferative capacity, and demonstrating that boundary maintenance is essential for proper apex function preventing inappropriate fate mixing that would compromise both protective and growth functions. Boundary transition zone structural characteristics includes= showing histological demarcation (clear boundary visible in microscopic sections distinguishing cap from meristem tissues), exhibiting cell morphology change (cap cells showing different size, shape, and organization than meristem cells with transition at boundary), demonstrating wall property differences (cell walls showing different composition, thickness, or properties across boundary), revealing cytoskeletal organization (cortical microtubules and actin filaments potentially organized differently in cap versus mer…
IAO_0000116: Boundary_Transition_Zone emphasizes structural demarcation and organizational separation and is distinguished from meristematic activity emphasis by focus on boundary maintenance. Critical for understanding apex organization, structural discontinuity, molecular boundaries, functional separation, mechanical properties, and the sharp organizational boundary separating root cap and meristem maintaining distinct identities essential for proper apex structure and function.
IAO_0000118: Cap-meristem demarcation
IAO_0000118: Grenz-Übergangszone @de
IAO_0000118: Organisatorische Schnittstelle @de
IAO_0000118: Organizational interface
IAO_0000118: Structural boundary zone
IAO_0000118: Strukturelle Grenzregion @de
IAO_0000119: Dolan, L., et al. (1993). Cellular organisation of the Arabidopsis thaliana root. Development, 119(1), 71-84.
has db xref: PO:0020123

Branch Arm Water Shoot
type: Class
subclass of: Arm Water Shoot
disjoint with: Cordon Arm Water Shoot
IAO_0000112: A branch arm water shoot on a Gobelet-trained vine of Vitis vinifera cv. Grenache in the southern Rhône Valley, France, emerging from the junction point where three permanent arms diverge from the central head at 45 cm trunk height, developing in response to severe reduction pruning that removed two of the five original arms showing advanced Esca symptoms, growing 195 cm by September with 21 nodes, positioned at a favorable 45-degree angle relative to the remaining arms, leaves averaging 185 cm² area with good sun exposure, selected for retention and training as a replacement arm to restore the traditional five-arm Gobelet architecture over a three-season development period involving progressive crop load increase and lignification enhancement.
IAO_0000114: IAO_0000122
IAO_0000115: An arm water shoot originating from latent or adventitious buds on multi-branched permanent arm structures including secondary, tertiary, or higher-order framework branches in complex training systems such as Gobelet, bush vines, or multi-arm head-trained systems in Vitis vinifera, characterized by emergence from branch points, angles, or junction zones where multiple permanent structures meet, often showing enhanced vigor due to accumulated resources at branch intersections and vascular convergence zones. Branch arm water shoots develop preferentially at positions where pruning wounds, branch angles, or structural discontinuities create localized stress responses, where trunk diseases produce symptoms at branch junctions that compromise distal tissue function, or where severe reduction pruning removes entire branch sections and triggers compensatory growth from remaining framework. These shoots present both increased management complexity in multi-branched systems where framework geometry is already intricate, and strategic opportunities for framework reconstruction in aging bush vines or head-trained systems where progressive branch replacement maintains vine productivity while avoiding complete structural renewal. Branch arm water shoots in traditional training systems like Gobelet may be intentionally stimulated through selective branch removal to create new framework arms positioned for improved sun exposure, air circulation, or geometric balance in asymmetric vine structures.
IAO_0000116: Branch arm water shoots are distinguished from simple arm water shoots and cordon water shoots by origin at branch junction points or on multi-branched structures rather than on single linear cordons or arms. The complexity of multi-branched systems creates numerous potential positions for water shoot emergence, requiring systematic evaluation of each shoot's impact on overall framework geometry and balance. Branch arm water shoots at major junction points often show exceptional vigor due to convergence of vascular streams from multiple framework components, and may require more aggressive management through repeated removal or strategic retention with severe topping to moderate growth. In traditional bush vine or Gobelet systems, branch arm water shoots represent normal opportunities for progressive framework renewal without complete vine replacement.
IAO_0000118: Astgabelungstrieb @de
IAO_0000118: Verzweigungswassertrieb @de
IAO_0000118: Zweigarmwasserschoss @de
IAO_0000118: branch point sucker
IAO_0000118: framework branch sucker
IAO_0000118: junction water shoot
IAO_0000118: multi-arm water shoot
IAO_0000119: Based on Galet (2000) "General Viticulture" (English translation), Oenoplurimedia pp. 243-267 Champagnol (1984) "Éléments de physiologie de la vigne et de viticulture générale" Saint-Gely-du-Fesc, Imprimerie Déhan pp. 298-315 Carbonneau et al. (2015) "Traité de la Vigne= Physiologie, Terroir, Culture" 2nd Edition, Dunod pp. 267-289 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 366-388.
has db xref: PO:0025029

Branch Lateral Petiole
type: Class
subclass of: Lateral Petiole
disjoint with: Secondary Lateral Petiole
IAO_0000112: A branch lateral petiole on an extremely deeply lobed mature leaf of an unusual Vitis vinifera Mourvèdre clone in Bandol, France, exhibiting distinct Y-shaped bifurcation at the junction where the main petiole meets the lamina base and divides into two lateral lobe supports, primary branch length of 2.4 cm before bifurcation with subsequent branches of 1.8 cm each supporting the two major lateral lobes, diameter of 2.2 mm at the primary section reducing to 1.5 mm in the branches, green coloration with slight red tinge, moderate pubescence, containing branched vascular strands visible as raised ridges showing actual petiolar vascular organization rather than simple vein divergence, providing meaningful mechanical support allowing the deeply dissected lateral lobes to function somewhat independently, occurring on approximately 25% of leaves on this extreme variant plant representing maximum lateral petiole expression, measured at BBCH stage 77 (berries beginning to touch) in mid-July, representing the most developed lateral petiolar structures observed in grapevine approaching compound leaf architecture.
IAO_0000114: IAO_0000122
IAO_0000115: A lateral petiole showing relatively well-developed branched or forked morphology creating distinct Y-shaped or T-shaped junction structures in Vitis vinifera, characterized by bifurcated or trifurcated stalk appearance at major vein junctions where main petiole transitions to lamina base, dimensions typically 1-3 cm length representing substantial development for lateral petiolar structures, occurrence in cultivars with extremely deep lobe dissection creating quasi-compound leaf architecture, anatomical structure including branched vascular traces and mechanical tissues creating actual forked petiolar support rather than simple vein divergence, and functional contribution providing meaningful additional mechanical support and vascular capacity for deeply dissected lobes approaching separation from main lamina. Branch lateral petioles represent maximum expression of lateral petiolar development in grapevine, approaching but not achieving true compound leaf architecture with independent leaflets on distinct petioles, occurring most commonly in cultivars or individual plants showing most extreme lobe dissection including some Mourvèdre clones, certain deeply dissected Muscat types, and occasional morphological variants in other cultivars, and serving as morphological indicators of extreme developmental variation within the simple leaf architectural constraints of Vitis vinifera.
IAO_0000116: Branch lateral petioles represent the most developed expression of lateral petiolar structures in Vitis vinifera, distinguished from simple lateral petioles by substantial branched morphology and from major veins by petiolar character. These structures remain rare even in cultivars showing tendencies toward deep lobe dissection, representing extreme developmental variants rather than typical features. The branched morphology creates quasi-compound leaf architecture with mechanically and somewhat vascularly independent lobe structures, approaching but not achieving true compound leaves with completely separate leaflets. Functional significance is greater than simple lateral petioles but still limited compared to main petiole, with enhanced mechanical support for deeply dissected lobes and improved vascular connection potentially enabling these lobes to function more independently. Evolutionary interpretation suggests these structures represent maximum expression of compound leaf developmental programs partially retained in Vitis vinifera genome but normally suppressed, with occasional breakthrough expression in extreme variants. Practical importance remains limited to morphological description, with these structures too inconsistent for ampelographic diagnostics but interesting for developmental biology studies.
IAO_0000118: bifurcated petiole
IAO_0000118: bifurkierter Nebenstängel @de
IAO_0000118: branched secondary petiole
IAO_0000118: forked lateral petiole
IAO_0000118: gegabelter sekundärer Petiolus @de
IAO_0000118: verzweigter lateraler Blattstiel @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 166-197 Chitwood et al. (2014) "Leaf asymmetry as a developmental constraint imposed by auxin-dependent phyllotactic patterning" The Plant Cell 26=609-621 Tsukaya (2013) "Leaf development" The Arabidopsis Book 11=e0163 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 56-94.
has db xref: PO:0020038

Branch Second Order Lateral Shallow Root
type: Class
subclass of: Second Order Lateral Shallow Root
disjoint with: Distal Second Order Lateral Shallow Root
IAO_0000112: Cabernet Franc showing branch second-order lateral shallow roots, excavation revealing second-order branches 0.9-2.4 cm diameter emerging from first-order lateral at 6-14 cm intervals, branching angles 40-75° from first-order axis, proximal second-order branches larger 1.8-2.4 cm than distal 0.9-1.4 cm, second-order branches extending 30-70 cm producing third-order branches every 4-9 cm, branch second-order laterals demonstrating characteristic branch morphology creating hierarchical architecture
IAO_0000114: IAO_0000122
IAO_0000115: Branch second order lateral shallow root is second-order lateral shallow root emphasizing branching relationship and role as branch from first-order parent, characterized by clear branch identity emerging laterally from first-order axis, variable size 0.5-3 cm diameter depending on position and age, demonstrating branch-typical characteristics including smaller diameter than parent, acute or obtuse branching angle, developmental subordination to parent lateral, and serving function of extending exploration and creating branching points for higher-order roots, with branch second-order laterals showing characteristics including endogenous origin from pericycle-like tissue in first-order parent, emergence through first-order cortex and bark creating visible branch point, predominantly lateral orientation spreading perpendicular or obliquely from first-order axis, variable development with proximal branches near first-order origin sometimes larger and more developed than distal branches, moderate growth potential showing limited to moderate secondary thickening, and architectural role creating hierarchical branching pattern where multiple second-order branches from single first-order parent collectively explore large soil volume. Branch second order lateral shallow root branching morphology includes= showing branch identity (clear morphological identity as branch from first-order parent axis), exhibiting branching angle (second-order branches emerging at characteristic angles 30-90° from first-order axis), demonstrating diameter contrast (branch diameter smaller than parent reflecting developmental hierarchy), revealing taper pattern (branches typically tapering from base to tip though less pronounced than parent), and displaying branch point (visible branch point where second-order emerges from first-order creating junction). Branch second order lateral shallow root positional variation includes= showing proximal-distal gradient (second-order branches near first-order …
IAO_0000116: Branch_Second_Order_Lateral_Shallow_Root emphasizes branching relationship and hierarchical identity and is distinguished from other aspects by focus on branch characteristics. Critical for understanding branching morphology, hierarchical dependence, positional variation, third-order support, and the second-order branches creating hierarchical architecture extending exploration and supporting absorptive network.
IAO_0000118: Ast-zweite Ordnung Lateralwurzel @de
IAO_0000118: Branch lateral root
IAO_0000118: Lateral branch second-order
IAO_0000118: Second-order branch root
IAO_0000118: Seitenast-Wurzel @de
IAO_0000118: Verzweigungs-Lateralwurzel @de
IAO_0000119: Smart, D. R., et al. (2006). Grapevine rooting patterns= A comprehensive analysis and a review. American Journal of Enology and Viticulture, 57(1), 89-104.
has db xref: PO:0009005

Branch Secondary Root
type: Class
subclass of: Secondary Root
IAO_0000112: Pinot Noir grafted on Riparia Gloire rootstock at 12 years showing branch secondary root hierarchy, first-order laterals 2.2-4.5 cm diameter producing second-order branches 0.9-2.1 cm diameter at 8-14 cm intervals, second-order branches producing third-order branches 0.3-0.8 cm diameter at 4-9 cm intervals, third-order branches producing fourth-order fine roots <3 mm diameter at 2-5 cm intervals, fourth and fifth-order fine roots producing abundant root hairs and mycorrhizae, hierarchical branching creating exponential multiplication from approximately 12 primary and first-order roots to estimated 50,000+ finest branch roots, branch secondary root architecture enabling thorough soil exploration
IAO_0000114: IAO_0000122
IAO_0000115: Branch secondary root is secondary root emphasizing branching relationship as branch arising from parent secondary root creating hierarchical architecture, characterized by origin from another secondary root rather than from primary root distinguishing from first-order laterals, representing second or higher branching order in root system hierarchy, typically smaller diameter than parent root reflecting hierarchical size reduction with successive branching, and serving progressively more absorptive and less structural function with increasing branch order as root system transitions from large woody structural roots to fine ephemeral absorptive roots, with branch secondary root encompassing range from moderate-diameter second-order structural branches 1-3 cm diameter to fine high-order absorptive branches <2 mm diameter, showing typical branching pattern of parent root producing branch roots at intervals along length with branches being smaller and more numerous than parent, and demonstrating hierarchical organization principle where each branching level explores finer spatial scale creating nested architecture enabling thorough soil exploration. Branch secondary root hierarchical branching includes= arising from parent secondary root (branch roots originating from existing secondary root rather than from primary root), representing successive branching levels (second-order branches from first-order parents, third-order from second-order, continuing to higher orders), showing decreasing diameter (branch roots progressively smaller than parent roots with each successive branching level), exhibiting increasing number (more branch roots than parent roots at each level reflecting exponential branching), and demonstrating nested architecture (branching creating hierarchical nested structure with each level exploring finer spatial scale). Branch secondary root size hierarchy includes= ranging from moderate to fine (branch secondary roots spanning 0.1-3 cm diameter dependin…
IAO_0000116: Branch_Secondary_Root emphasizes hierarchical branching relationship and is distinguished from lateral root (orientation emphasis) by focus on parent-branch hierarchy. Includes Major_Branch_Secondary_Root and Minor_Branch_Secondary_Root. Critical for understanding hierarchical organization, successive branching levels, size-order relationships, nested architecture, and the branching hierarchy creating exponential root multiplication enabling thorough multi-scale soil exploration.
IAO_0000118: Hierarchical branch root
IAO_0000118: Hierarchische Seitenwurzel @de
IAO_0000118: Nested lateral root
IAO_0000118: Successive order root
IAO_0000118: Sukzessive Wurzelordnung @de
IAO_0000118: Verzweigungs-Sekundärwurzel @de
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0020121

Branched Tendril
type: Class
subclass of: Tendril
IAO_0000112: A branched tendril at node 7 on a shoot of Vitis vinifera cv. Cabernet Sauvignon in Bordeaux, France, exhibiting bifurcated architecture with branch point at 6 cm from the shoot attachment, dividing into two arms of 11 cm and 12 cm length creating total tendril system span of 18 cm diameter when fully extended, with both branches showing active circumnutation in different planes expanding the explored volume to approximately 520 cubic centimeters, one branch making successful contact with a horizontal trellis wire and initiating coiling while the other branch continues searching movements, providing dual functionality of established support plus continued exploration for additional attachment opportunities, measured at BBCH stage 71 (fruit set) in early June, representing the species-typical bifurcated pattern common in this cultivar where 85-95% of tendrils show two-branch architecture.
IAO_0000114: IAO_0000122
IAO_0000115: A tendril exhibiting division of the main axis into two or more separate arms or branches in Vitis vinifera, characterized by presence of one or more branch points where the tendril shaft divides into distinct elongated segments, each branch capable of independent growth, circumnutation, contact detection, and coiling responses, with branching patterns determined by genetic programming specific to cultivar and modified by environmental conditions during development, representing an evolutionary adaptation that increases the probability of successful contact with support structures through expansion of the three-dimensional search space explored during circumnutation movements. Branched tendrils arise through differential activity of meristematic regions during early tendril development, with branch points established during the initial 1-2 weeks post-emergence when apical and lateral meristems determine architectural organization, followed by independent elongation of each branch segment creating the mature branched morphology. The number, position, and relative development of branches constitute important ampelographic characteristics used for cultivar identification, with branching patterns showing cultivar-specific preferences ranging from predominantly unbranched (simple) tendrils in some varieties to consistently multi-branched tendrils in others, though environmental factors including nutrient availability, temperature during development, and shoot vigor can modify expression of genetic branching tendencies. Branched tendrils provide functional advantages through increased contact probability as multiple independent arms explore different spatial zones, enhanced mechanical stability through multiple potential attachment points, and improved load distribution when multiple branches achieve successful attachment to different support structures.
IAO_0000116: Branched tendrils are distinguished from unbranched (simple) tendrils by presence of division points creating multiple independent elongated segments rather than a single continuous axis. Branch number, symmetry, and relative arm development serve as important cultivar identification features, with some varieties showing consistent branching patterns (e.g., Riesling predominantly bifurcated, Syrah showing higher trifurcated frequency) while others show more variable patterns. Branching should be distinguished from damage-induced splitting or pathological division, with true branching showing organized meristematic origin and symmetrical vascular development at branch points. Environmental stress during early development can reduce branching frequency or create asymmetric branch development even in cultivars with strong genetic branching tendencies. The functional advantage of branching increases with branch number up to approximately 3-4 branches, beyond which diminishing returns occur due to resource dilution across branches reducing individual branch vigor and coiling capacity.
IAO_0000118: divided tendril
IAO_0000118: forked tendril
IAO_0000118: gegabelte Ranke @de
IAO_0000118: mehrteilige Kletterorgan @de
IAO_0000118: multi-arm tendril
IAO_0000118: ramified tendril
IAO_0000118: verzweigte Ranke @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 58-73 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 79-94.
has db xref: PO:0025356

Branching Lateral Tertiary Root
type: Class
subclass of: Lateral Tertiary Root
disjoint with: Fine Lateral Tertiary Root
IAO_0000112: Syrah grafted on SO4 rootstock at 15 years showing branching lateral tertiary roots, representative third-order branching tertiary root 1.4 cm diameter at origin extending 11 cm length at depth 56 cm, branching root producing 14 fourth-order lateral branches 0.4-0.8 cm diameter at 6-9 cm intervals, fourth-order branches producing 8-12 fifth-order laterals 0.2-0.4 cm diameter at 3-5 cm intervals, fifth-order producing terminal sixth-order fine roots <2 mm diameter with abundant root hairs, branching lateral tertiary root network creating hierarchical architecture exploring approximately 500 cm³ local soil volume, branching root serving as structural framework and transport conduit for absorptive fine root network
IAO_0000114: IAO_0000122
IAO_0000115: Branching lateral tertiary root is lateral tertiary root showing active branching producing higher-order lateral roots, emphasizing branching capacity and creation of hierarchical network rather than terminal absorption, characterized by third or fourth-order position serving as parent to fourth fifth and sixth-order roots, moderate diameter typically 0.5-2 cm reflecting intermediate order between large secondary roots and finest absorptive roots, moderate secondary growth in larger specimens showing limited xylem development, and dual function as both structural support for higher-order branches and transport conduit moving water and nutrients from absorptive network to larger parent roots, with branching lateral tertiary roots showing branch production at 1-8 cm intervals depending on order and vigor creating dense hierarchical network, demonstrating lifespan typically 1-3 years intermediate between ephemeral fine roots and persistent woody roots, and representing critical architectural element connecting large persistent secondary root framework to ephemeral fine absorptive root network enabling extensive soil exploration through hierarchical branching multiplication. Branching lateral tertiary root branching activity includes= producing numerous higher-order laterals (branching tertiary roots generating 5-20+ fourth fifth and sixth-order branches depending on length and conditions), showing active branch initiation (continuous production of new branch roots during growing season), exhibiting variable branch spacing (higher-order branches typically emerging 1-8 cm intervals with closer spacing for finer branches), demonstrating acropetal branching gradient (branch density typically higher near growing tip declining toward base), and creating hierarchical exploration (branching pattern enabling systematic exploration of local soil volume through nested architecture). Branching lateral tertiary root diameter and structure includes= showing moderate diameter (branch…
IAO_0000116: Branching_Lateral_Tertiary_Root emphasizes active branching and hierarchical network creation and is distinguished from terminal non-branching fine roots by focus on branch production. Critical for understanding hierarchical architecture, branching multiplication, intermediate transport function, semi-permanent framework, nested exploration, and the branch-producing tertiary roots connecting persistent secondary framework to ephemeral absorptive periphery through successive branching levels.
IAO_0000118: Branch-producing tertiary root
IAO_0000118: Hierarchical lateral tertiary
IAO_0000118: Hierarchisch verzweigte Feinwurzel @de
IAO_0000118: Mehrfach-Ordnung Seitenwurzel @de
IAO_0000118: Multi-order lateral root
IAO_0000118: Verzweigende Laterale Tertiärwurzel @de
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0020121

Branching Pattern Disposition
type: Class
subclass of: Growth Habit Disposition
IAO_0000112: Comprehensive characterization of Branching_Pattern_Disposition at INRAE Bordeaux quantified lateral shoot development across 55 cultivars grown under standardized conditions (VSP, moderate vigor, no lateral removal) throughout the growing season. Measurements included number of lateral shoots per primary shoot, total lateral length, lateral shoot positions (basal, mid, distal nodes), and the ratio of lateral to primary shoot biomass. Additionally, auxin concentration in shoot apices and cytokinin sensitivity of lateral buds were assessed to investigate mechanistic basis. Branching_Pattern_Disposition showed substantial cultivar variation. 'Carignan' exhibited prolific branching with 14.5 lateral shoots per primary shoot, total lateral length of 245 cm (exceeding primary shoot length of 210 cm), and lateral/primary biomass ratio of 1.15, indicating that more resources were allocated to lateral than primary growth. 'Merlot' showed strong apical dominance with only 4.2 lateral shoots per primary, total lateral length of 48 cm, and biomass ratio of 0.22. 'Cabernet Sauvignon' displayed intermediate branching (7.8 laterals, 95 cm total length, ratio 0.45). Mechanistic analysis revealed that apex auxin concentration was 35% higher in strong apical dominance cultivars, while lateral bud cytokinin sensitivity (measured by bud outgrowth response to exogenous cytokinin) was 2.5-fold higher in prolific branching types. The practical significance was confirmed by canopy management labor requirements—prolific branching cultivars required 85 hours/ha for lateral management versus 25 hours/ha for strong apical dominance types.
IAO_0000114: IAO_0000122
IAO_0000115: A Branching_Pattern_Disposition is a Growth_Habit_Disposition that inheres in a Vitis vinifera plant and is realized through the characteristic pattern of lateral shoot (axillary shoot) development from primary shoot nodes, determining the degree to which vines produce branched versus unbranched shoot structures during the growing season. This disposition represents the balance between apical dominance (hormonal suppression of lateral bud outgrowth by the dominant shoot apex) and the tendency for lateral bud release (outgrowth of axillary buds into lateral shoots), together determining canopy architecture complexity and density. Branching pattern profoundly affects canopy management requirements, as cultivars with prolific lateral production develop dense, multi-layered canopies requiring intensive shoot thinning and lateral removal, while cultivars with strong apical dominance produce simpler canopy structures with reduced management intervention. The disposition reflects genotypic differences in auxin production by shoot apices, cytokinin sensitivity of lateral buds, and the hormonal communication between apex and lateral buds that regulates correlative inhibition. Branching_Pattern_Disposition interacts with vigor—high-vigor cultivars express their branching tendency more fully than low-vigor cultivars where limited resources constrain lateral development regardless of hormonal predisposition. Understanding branching pattern enables prediction of canopy management needs and guides decisions about shoot thinning, lateral removal, hedging timing, and training system complexity appropriate for each cultivar.
IAO_0000116: Branching_Pattern_Disposition is_a Growth_Habit_Disposition addressing lateral shoot development patterns. Branching reflects the balance between apical dominance (suppression) and lateral bud release (outgrowth). Child classes include Strong_Apical_Dominance_Disposition, Weak_Apical_Dominance_Disposition, and Lateral_Shoot_Proliferation_Disposition. Auxin-cytokinin balance underlies branching pattern differences. Branching interacts with vigor—limited resources constrain lateral expression regardless of hormonal predisposition. Branching pattern determines lateral management requirements and canopy density.
IAO_0000118: Geiztrieb-Entwicklung @de
IAO_0000118: Triebarchitektur-Muster @de
IAO_0000118: Verzweigungsmuster-Disposition @de
IAO_0000118: axillary shoot development
IAO_0000118: lateral branching habit
IAO_0000118: shoot architecture pattern
IAO_0000119: Lebon E et al. (2006) Shoot development in grapevine (Vitis vinifera L.) is affected by the modular branching pattern of the stem and intra- and inter-shoot trophic competition, Annals of Botany 98:1045-1056 Cline MG (1991) Apical dominance, Botanical Review 57:318-358 Bennett T, Leyser O (2006) Something on the side: axillary meristems and plant development, Plant Molecular Biology 60:843-854
has db xref: no direct PO equivalent

Brand Name
type: Class
subclass of: Trade Name
IAO_0000112: The brand name Regent is a registered trademark of the Julius Kühn-Institut for the PIWI cultivar bred from Diana (Silvaner x Müller-Thurgau) x Chambourcin, with the JKI controlling commercial use of the name Regent for planting material and requiring licensing agreements with nurseries propagating the variety — similarly, the brand name Cabernet Blanc is a registered trademark of Valentin Blattner for his interspecific hybrid breeding VB 91-26-29, and the brand name Piwi International is used collectively by a consortium of breeders to market disease-resistant cultivars under a shared quality mark.
IAO_0000114: IAO_0000122
IAO_0000115: A trade name that is a proprietary designation owned by a specific commercial entity — nursery, breeding company, or wine producer — used exclusively to market grapevine planting material or wine products under a distinctive brand identity that is legally controlled through trademark registration or equivalent intellectual property mechanisms.
IAO_0000116: Brand_Name represents the intersection of cultivar nomenclature with intellectual property law. Under UPOV (International Union for the Protection of New Varieties of Plants) conventions, Plant Variety Protection grants breeders exclusive rights to control propagation and sale of new cultivars, and brand names function as the commercial identity through which these rights are exercised: however, UPOV also requires that a registered variety denomination (distinct from the brand name) remains freely usable by all parties, creating a dual naming system where the brand name is proprietary but the variety denomination is public. This distinction is frequently confused in practice, particularly when the brand name and variety denomination are identical.
IAO_0000118: Markenname @de
IAO_0000118: Markensorten-Bezeichnung @de
IAO_0000118: branded cultivar designation
IAO_0000118: eingetragener Handelsname @de
IAO_0000118: proprietary name
IAO_0000118: trademarked variety name
IAO_0000119: UPOV (2020) International Convention for the Protection of New Varieties of Plants ICNCP (2016) International Code of Nomenclature for Cultivated Plants 9th Ed, ISHS Art. 11 Töpfer R et al. (2011) New horizons for grapevine breeding, Fruit, Vegetable and Cereal Science and Biotechnology 5: 79-100
has db xref: no direct PO equivalent

Brandy Production Scion Role
type: Class
subclass of: Distillation Scion Role
IAO_0000112: Airén bears a Brandy_Production_Scion_Role as the primary variety for Brandy de Jerez production, where its neutral character, high yields (often exceeding 150 hL/ha in La Mancha), and abundant availability provide economical base wine for pot-still distillation and subsequent solera aging in Jerez sherry casks. Palomino Fino serves in a Brandy_Production_Scion_Role for premium Brandy de Jerez, where used sherry barrels (formerly containing Fino or Oloroso) contribute distinctive nutty, oxidative character to the aged spirit. Colombard bears a Brandy_Production_Scion_Role in California and South Africa, providing aromatic complexity superior to purely neutral varieties while maintaining the acidity and yield characteristics essential for distillation economics. Chenin Blanc (Steen) serves in a Brandy_Production_Scion_Role for South African brandy, where the variety's naturally high acidity supports quality spirit production from the warm Cape climate.
IAO_0000114: IAO_0000122
IAO_0000115: A distillation scion role that inheres in a grafted scion cultivar by virtue of its designation for general brandy production outside the geographically protected Cognac, Armagnac, and Pisco appellations, where wine is distilled into grape-based spirits for consumption neat, in cocktails, or for culinary applications. Brandy production scions share the fundamental distillation requirements—high acidity, neutral character, moderate alcohol potential, and economic yields—but are not constrained by the strict varietal regulations governing protected appellations. Brandy production occurs globally wherever wine grapes are cultivated, with major production in Spain (Brandy de Jerez), South Africa, California, Australia, Germany (Weinbrand), Greece (Metaxa), and numerous other regions. Variety selection varies by region and tradition, ranging from the Airén and Palomino of Spanish brandy through Thompson Seedless in California to Chenin Blanc (Steen) in South Africa. Production methods include pot still distillation (producing more flavorful spirits) and continuous column distillation (more efficient, lighter spirits), with aging in oak barrels creating the characteristic color and flavor of aged brandies.
IAO_0000116: Brandy_Production_Scion_Role captures the general category of brandy production distinct from the appellation-controlled Cognac, Armagnac, and Pisco categories with their strict varietal requirements. Brandy quality varies enormously—from industrial spirits distilled from surplus wine to artisanal pot-still brandies rivaling Cognac in complexity. The Spanish solera-aged Brandy de Jerez tradition represents a distinctive style where sherry cask aging contributes as much character as grape variety or distillation method. Global brandy consumption exceeds Cognac and Armagnac combined, with value-oriented production dominating volume while premium artisanal brandies serve quality-focused markets. Climate change is expanding brandy production into regions previously too cool for wine, as distillation can utilize high-acid, moderate-alcohol base wines unsuitable for table wine.
IAO_0000118: Brandytraube @de
IAO_0000118: Weinbrandsorte @de
IAO_0000118: allgemeine Brenntraube @de
IAO_0000118: brandy grape
IAO_0000118: general distillation grape
IAO_0000118: wine spirit variety
IAO_0000119: Piggott JR et al. (1989) Distilled Beverage Flavour, Ellis Horwood Faith N (2016) Cognac and Other Brandies, Infinite Ideas Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Consejo Regulador del Brandy de Jerez (2020) Production Regulations
has db xref: no direct PO equivalent

Breeding Code
type: Class
subclass of: Cultivar Designation
IAO_0000112: The breeding code Gf.1993-22-6 assigned by the Julius Kühn-Institut at Geisenheim identifies the genotype that was subsequently released as the PIWI cultivar Calardis Blanc — the code encodes the institution (Gf for Geisenheim), the crossing year (1993), the cross combination number (22), and the individual seedling number (6) within that cross, providing a complete genealogical address within the institutional breeding records that remains the definitive identifier in all research publications and trial reports even after the commercial name Calardis Blanc was assigned at registration.
IAO_0000114: IAO_0000122
IAO_0000115: A cultivar designation consisting of an alphanumeric code assigned by a breeding institution to identify a grapevine genotype within the institutional selection and evaluation pipeline, serving as the primary identifier during the pre-release experimental phase before a commercial cultivar name is assigned upon official registration.
IAO_0000116: Breeding_Code is the standard identifier for grapevine genotypes during the 10-25 year period between initial crossing and potential cultivar release. The code structure varies by institution but typically encodes some combination of institution abbreviation, crossing year, cross number, and seedling number: examples include Gf (Geisenheim), Fr (Freiburg), We (Weinsberg), and JKI-Gm (Julius Kühn-Institut Geilweilerhof/Siebeldingen) in Germany, and INRA/INRAE numbering in France. Subclasses distinguish the principal code types within breeding programs — experimental codes, selection numbers, cross numbers, and seedling numbers — reflecting different stages and organizational levels of the breeding pipeline.
IAO_0000118: Selektionsnummer @de
IAO_0000118: Züchtungscode @de
IAO_0000118: breeder's code
IAO_0000118: institutional genotype identifier
IAO_0000118: institutionelle Genotypkennung @de
IAO_0000118: selection code
IAO_0000119: Eibach R and Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds AG (ed) Grapevine Breeding Programs for the Wine Industry, Woodhead Publishing pp: 3-22 Töpfer R et al. (2011) New horizons for grapevine breeding, Fruit, Vegetable and Cereal Science and Biotechnology 5: 79-100
has db xref: no direct PO equivalent

Breeding Line Clone Role
type: Class
subclass of: Experimental Clone Role
disjoint with: Research Clone Role
IAO_0000112: A downy mildew-resistant selection from the INRA-ResDur breeding program bears a Breeding_Line_Clone_Role, fifth-generation material carrying introgressed Muscadinia resistance genes under advanced evaluation for potential registration as a disease-resistant variety. A Pinot Noir × Gamay cross maintained at Geisenheim serves in a Breeding_Line_Clone_Role, early-ripening selections being evaluated for potential development into new varieties for cool-climate production. A white-fruited selection from Weinsberg crossing programs bears a Breeding_Line_Clone_Role, Müller-Thurgau × Riesling progeny under evaluation for quality and productivity before determining commercialization potential.
IAO_0000114: IAO_0000122
IAO_0000115: An experimental clone role that inheres in a grapevine genotype maintained as part of an active breeding program, representing intermediate steps in variety development through controlled hybridization, selection, and evaluation toward potential commercial release. Breeding line clones occupy the developmental pipeline between initial crosses (where thousands of seedlings may be generated) and final variety registration (where selected individuals become named, registered cultivars). Breeding lines undergo progressive selection—initial screening eliminating most seedlings, intermediate evaluation assessing promising selections, and advanced trials confirming commercial potential before registration. The breeding line designation indicates material under development rather than finished product, with genotypes potentially being discarded, further developed, or eventually released as new varieties depending on evaluation outcomes. Breeding lines may incorporate genetic material from wild Vitis species (particularly for disease resistance introgression), from interspecific hybridization programs, or from within-species controlled crosses to combine traits from distinct cultivated parents. Access to breeding lines is typically restricted during development, with intellectual property protection and competitive considerations limiting distribution.
IAO_0000116: Breeding_Line_Clone_Role captures material in the developmental continuum toward potential variety release, distinguished from Research_Clone which may be maintained indefinitely without commercialization intent. The breeding line designation reflects active evaluation toward commercial objectives—quality, productivity, disease resistance, or other market-relevant characteristics—with ongoing assessment determining whether material advances toward release or is discarded from further development. Contemporary breeding emphasizes disease resistance (downy mildew, powdery mildew through introgressed R-genes) and climate adaptation (heat tolerance, earlier ripening for cool climates), with breeding lines representing years of development investment before reaching registration. Intellectual property considerations increasingly influence breeding line management, with plant variety protection and licensing arrangements shaping distribution even after variety registration.
IAO_0000118: Entwicklungsklon @de
IAO_0000118: Zuchtlinie @de
IAO_0000118: Zuchtprogramm-Klon @de
IAO_0000118: Zuchtselektion @de
IAO_0000118: breeding line
IAO_0000118: breeding program clone
IAO_0000118: breeding selection
IAO_0000118: development clone
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds A (ed) Grapevine Breeding Programs for the Wine Industry, Elsevier pp.: 3-22 Schneider A et al. (2008) Clonal variation in grapevine, ISHS Acta Horticulturae 779: 397-404 Dry IB et al. (2010) Molecular strategies to enhance disease resistance in grapevine, Australian Journal of Grape and Wine Research 16: 94-105
has db xref: no direct PO equivalent

Breeding Role
type: Class
subclass of: Grapevine Role
IAO_0000112: Vitis vinifera cv. Riesling participates in a Breeding_Role as a quality parent in German resistance breeding programs, contributing wine quality traits to crosses with disease-resistant wild species derivatives. Muscadinia rotundifolia serves in a Breeding_Role as a resistance source in French breeding programs, its powdery mildew immunity targeted for introgression into V. vinifera backgrounds. A numbered breeding line from the Geisenheim program bears a Breeding_Role as both the product of previous crosses and potential parent for subsequent generations, illustrating the multi-generational nature of variety development.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine role that inheres in a plant or genotype by virtue of its participation in controlled breeding programs aimed at creating new varieties through sexual hybridization, combining genetic material from distinct parents to generate novel genotypes with desired trait combinations. Breeding roles encompass the functional positions plants occupy in crossing programs—as parents contributing genetic material (maternal, paternal), as sources of specific traits (resistance donors, quality donors), or as recipients of trait introgression (recurrent parents in backcross programs). Grapevine breeding differs fundamentally from clonal selection in creating genuinely new genetic combinations through meiosis and fertilization rather than selecting variants within existing clonal populations. Breeding programs pursue diverse objectives including disease resistance (introgression of R-genes from wild Vitis species), climate adaptation (earlier ripening, drought tolerance), and quality enhancement (improved fruit composition, wine character), with breeding cycles typically requiring 15-25 years from initial cross through variety evaluation and registration. The highly heterozygous nature of Vitis and strong inbreeding depression necessitate outcrossing strategies, with most breeding involving crosses between distinct genotypes rather than selfing.
IAO_0000116: Breeding_Role is the parent class for the hierarchy of breeding functions, subclassed by parental function (Parent_Role and its maternal/paternal subdivisions) and by trait contribution emphasis (Donor_Role for specific trait sources, Recurrent_Parent for elite variety improvement). The distinction between breeding roles and other grapevine roles lies in the sexual reproduction context—breeding involves meiosis, recombination, and novel genotype creation, while clonal propagation maintains existing genotypes. Grapevine breeding has intensified since phylloxera (necessitating resistant rootstock development) and accelerated dramatically since the 1990s with disease-resistant scion variety programs (PIWI varieties) seeking to reduce fungicide dependence. Contemporary breeding increasingly integrates molecular markers for trait selection, accelerating progress while building on traditional crossing and evaluation approaches.
IAO_0000118: Hybridisierungsrolle @de
IAO_0000118: Kreuzungsrolle @de
IAO_0000118: Sortenentwicklungsrolle @de
IAO_0000118: Züchtungsrolle @de
IAO_0000118: breeding role
IAO_0000118: crossing role
IAO_0000118: hybridization role
IAO_0000118: variety development role
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds A (ed) Grapevine Breeding Programs for the Wine Industry, Elsevier pp.: 3-22 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 Hausmann L et al. (2019) Grapevine breeding for disease resistance, in Cantu D, Walker MA (eds) The Grape Genome, Springer pp.: 311-330
has db xref: no direct PO equivalent

Brett Character Quality
type: Class
subclass of: Off Aroma Quality
IAO_0000112: Brett character evaluation comparing California cult Cabernet (zero tolerance, 4-EP below 50 μg/L detection limit) with traditional Châteauneuf-du-Pape (moderate Brett accepted, 4-EP 650 μg/L, 4-EG 85 μg/L creating leather-barnyard complexity) demonstrates the regional variation in Brett acceptance, with California example showing pristine fruit expression without animal complexity while Rhône example integrates Brett character with fruit and garrigue as traditional terroir expression, illustrating how identical compounds constitute fault or typicity depending on regional context and style expectation.
IAO_0000114: IAO_0000122
IAO_0000115: Brett character quality is an off-aroma quality that represents olfactory perception of volatile phenols produced by Brettanomyces and Dekkera yeast species, characterizing the distinctive barnyard, horse stable, medicinal, and leather aromatic impressions that indicate wine contamination by these spoilage organisms. Within the BFO framework, this quality specifically addresses the Brettanomyces fault category, distinguishing Brett-derived off-aromas from other fault types while acknowledging the controversial status of this character where low levels are accepted or even valued in certain regional traditions (Rhône, Bordeaux historically) while being strictly rejected in others. The ontological significance lies in Brett character representing perhaps the most philosophically complex wine fault, where the same aromatic compounds are considered essential terroir expression in some contexts, acceptable complexity in others, and unequivocal spoilage in still others, raising fundamental questions about the nature of quality and the role of tradition in fault definition. The compositional basis for Brett character includes volatile phenols produced through Brettanomyces metabolism of hydroxycinnamic acid precursors naturally present in grapes, primarily 4-ethylphenol (4-EP, providing barnyard, horse stable, Band-Aid character, threshold approximately 400-600 μg/L depending on wine matrix and taster sensitivity) and 4-ethylguaiacol (4-EG, contributing smoky, spicy, bacon notes, threshold approximately 50-100 μg/L), with the 4-EP/4-EG ratio and absolute concentrations determining the specific character expression. The infection dynamics of Brettanomyces involve slow-growing yeast capable of survival and metabolism under wine conditions (low pH, high alcohol, low nutrients) where Saccharomyces cannot compete, with contamination sources including barrel surfaces, winery equipment, and cross-contamination between wines, and risk factors including residual sugar, elevated pH,…
IAO_0000116: Brett_Character_Quality addresses the Brettanomyces-derived volatile phenol fault category, which uniquely demonstrates the context-dependency of fault definition. This quality requires acknowledgment of regional and stylistic variation in acceptance thresholds, with the same concentrations considered spoilage in some contexts and terroir expression in others. The class supports both fault identification and nuanced quality evaluation that respects legitimate stylistic diversity.
IAO_0000118: Brett-Charakter @de
IAO_0000118: Brettanomyces character
IAO_0000118: Brettanomyces-Noten @de
IAO_0000118: Pferdeschweiß @de
IAO_0000118: Stallton @de
IAO_0000118: barnyard aroma
IAO_0000118: mouse character
IAO_0000118: volatile phenols
IAO_0000119: Loureiro V, Malfeito-Ferreira M (2003) Spoilage yeasts in the wine industry. International Journal of Food Microbiology 86(1-2): 23-50 Chatonnet P et al. (1992) The origin of ethylphenols in wines. Journal of the Science of Food and Agriculture 60(2): 165-178
has db xref: no direct PO equivalent

Bridge Callus Tissue
type: Class
subclass of: Callus Tissue
disjoint with: Healing Callus Tissue
IAO_0000112: Cabernet Sauvignon on 3309C bridge callus tissue at 5 weeks post-grafting shows 12-22 mm continuous callus structure spanning graft interface, bridge comprising intermixed scion and rootstock callus cells (estimated 45-55% scion-derived, 55-45% rootstock-derived based on cell characteristics), callus cells 40-75 μm diameter showing active division and early differentiation, localized regions showing organized cambial-like tissue (3-6 cell layer bands extending 2-5 mm tangentially), scattered vessel element precursors (elongated cells 120-200 μm length with developing secondary walls), bridge providing continuous tissue connection enabling limited transport (water, photosynthate moving through apoplast and symplast), bridge serving as substrate for progressive vascular differentiation establishing functional xylem and phloem connections within subsequent 3-6 weeks enabling permanent union integration
IAO_0000114: IAO_0000122
IAO_0000115: Bridge callus tissue is callus tissue specifically forming the continuous connection between scion and rootstock at graft union, comprising intermixed undifferentiated parenchyma cells from both graft partners that meet, adhere, and create the physical and physiological link enabling subsequent vascular differentiation and functional integration. Bridge callus tissue formation process includes= independent proliferation (scion and rootstock each producing callus from cut surfaces within 1-2 weeks post-grafting), callus expansion toward junction (callus tissues growing from both partners advancing toward graft interface), callus contact (scion and rootstock callus meeting at junction typically 2-4 weeks post-grafting), cell-cell adhesion (callus cells from both partners adhering forming cohesive continuous tissue), callus intermixing (scion and rootstock cells interdigitating creating integrated tissue mass rather than discrete layers), and bridge establishment (continuous callus connection spanning junction enabling subsequent tissue differentiation and integration). Bridge callus tissue structural characteristics includes= continuous tissue mass (single cohesive callus structure rather than separate scion and rootstock portions), intermixed cell populations (scion and rootstock callus cells interspersed throughout bridge rather than maintaining distinct zones), variable thickness (bridge typically 5-20 mm vertical extent, 100-150% circumferential dimension encompassing original cut plane plus adjacent callus), filling irregularities (callus conforming to cut surface variations ensuring complete contact), and providing three-dimensional connection (bridge spanning radially from pith to bark and circumferentially around entire junction). Bridge callus tissue cellular composition includes= undifferentiated parenchyma (thin-walled cells 30-80 μm diameter lacking specialized structure comprising majority of bridge tissue initially), partially differentiated cells (cells…
IAO_0000116: Bridge_Callus_Tissue emphasizes scion-rootstock connection function and is distinguished from Callus_Tissue (general undifferentiated tissue), Healing_Callus_Tissue (wound repair emphasis), and Callus_Graft_Union_Zone (union context) by focus on specific junction bridging role. Critical for understanding graft union formation mechanism, scion-rootstock cellular intermixing, vascular differentiation substrate, integration enabling function, bridge formation requirements, and bridge callus as essential structure determining graft success providing physical and physiological connection foundation for all subsequent union development and function.
IAO_0000118: Brücken-Kallusgewebe @de
IAO_0000118: Connecting callus
IAO_0000118: Junction callus
IAO_0000118: Union bridge tissue
IAO_0000118: Verbindungs-Kallus @de
IAO_0000118: Verwachsungs-Brücke @de
IAO_0000119: Pina, A., & Errea, P. (2005). A review of new advances in mechanism of graft compatibility-incompatibility. Scientia Horticulturae, 106(1), 1-11. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0000060

Brilliance Quality
type: Class
subclass of: Clarity Quality
IAO_0000112: Brilliance assessment in fine Champagne reveals star-bright clarity (brilliance rating 9.5/10) where the wine actively sparkles under examination light, with fine persistent mousse contributing to overall luminosity, contrasting with commercial prosecco showing adequate limpidity (particle-free) but lacking brilliance (rating 6/10) due to residual colloidal matter creating slight dulling of light transmission, demonstrating how brilliance distinguishes exceptional from adequate clarity and correlates with production quality investment reflected in pricing differential between these sparkling wine categories.
IAO_0000114: IAO_0000122
IAO_0000115: Brilliance quality is a clarity quality that represents the active reflection and refraction of light creating sparkle, luminosity, and jewel-like visual impression, characterizing the highest grade of optical clarity where wine not only lacks turbidity but actively interacts with light to produce an aesthetically pleasing visual effect. Within the BFO framework, this quality specifically addresses the light-reflective dimension of clarity, distinguishing brilliance from mere limpidity by requiring active optical engagement rather than simple particle absence, with brilliance representing the positive visual quality beyond the negative criterion of haze absence. The ontological significance lies in brilliance serving as a quality marker indicating meticulous wine production, where brilliant wines suggest careful fining and filtration that removed not only visible particles but also sub-visible colloidal matter that would dull light transmission, with brilliance thus signifying the extra effort and quality focus associated with premium wine production. The optical basis for brilliance involves multiple light phenomena, with specular reflection from the wine surface creating highlights, refraction through the wine body producing depth and luminosity, and the absence of scattering particles allowing undimmed light transmission, together creating the sparkling, jewel-like appearance that distinguishes brilliant from merely limpid wines. The assessment of brilliance employs descriptive terminology ranging from dull (no light interaction) through clear (particle-free but not reflective) to bright (slight sparkle) to brilliant (intense light reflection, star-bright) to crystalline (exceptional, gem-like clarity), with these grades providing graduated clarity assessment beyond simple limpid/hazy distinction. The production factors favoring brilliance include fine filtration (removing colloidal particles that dull appearance), effective protein stabilization (eliminating haz…
IAO_0000116: Brilliance_Quality addresses the actively light-reflective dimension of clarity beyond simple particle absence. This quality represents the positive visual criterion (active sparkle) complementing the negative criterion of limpidity (haze absence). The class supports premium quality recognition and production quality inference, with brilliance indicating the meticulous handling and treatment associated with fine wine production.
IAO_0000118: Brillanz @de
IAO_0000118: Glanz @de
IAO_0000118: Leuchtkraft @de
IAO_0000118: crystalline appearance
IAO_0000118: kristallklare Erscheinung @de
IAO_0000118: luminosity
IAO_0000118: sparkling clarity
IAO_0000118: star-bright clarity
IAO_0000119: Peynaud E, Blouin J (1996) The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Ed. John Wiley & Sons, New York, pp. 63-91 Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 831-887
has db xref: no direct PO equivalent

Brittleness Quality
type: Class
subclass of: Elasticity Quality
IAO_0000112: Brittleness assessment of Pinot Noir rachis tissue comparing hand-harvest and machine-harvest suitability reveals fracture energy of 0.45 J/cm² at véraison increasing to 0.28 J/cm² at optimal harvest maturity (22°Brix) and further declining to 0.15 J/cm² in overripe fruit, with the 67% reduction in fracture energy indicating progressive brittleness increase that causes shattering losses exceeding 8% when machine harvest is delayed beyond 24°Brix, establishing the harvest window for mechanical harvest based on rachis brittleness rather than fruit composition alone.
IAO_0000114: IAO_0000122
IAO_0000115: Brittleness quality is a physical quality that inheres in grapevine tissues and represents the tendency to fracture with minimal plastic deformation under applied stress, characterized by sudden failure without significant yielding or warning when stress exceeds the failure threshold. Within the BFO framework, this quality characterizes the failure mode where tissues break abruptly rather than deforming progressively, representing the opposite extreme from ductile behavior where extensive plastic flow precedes fracture. The ontological significance lies in brittleness determining how tissues fail under mechanical stress, with brittle materials showing catastrophic crack propagation once failure initiates while ductile materials absorb energy through plastic deformation, allowing graceful rather than sudden failure. Brittleness in grapevine structures varies with tissue composition, hydration status, and temperature, with lignified tissues (woody stems, seed coats) showing inherent brittleness due to cross-linked polymer networks that resist chain slippage, while parenchymatous tissues become brittle when dehydrated or frozen as water loss eliminates the plasticizing effect of cellular fluid. The rachis and pedicel structures show developmentally programmed brittleness changes, with the abscission zone at the pedicel-berry junction developing controlled brittleness facilitating berry detachment at maturity, while excessive brittleness in the rachis causes shattering losses during mechanical harvest. Temperature dramatically affects brittleness, with tissues becoming more brittle at lower temperatures as polymer chain mobility decreases and water crystallization eliminates plasticization, relevant to cold storage conditions and freezing damage assessment. Measurement approaches include fracture testing determining energy absorption before failure, impact testing assessing damage from dynamic loading, and acoustic emission monitoring detecting crack initiation and prop…
IAO_0000116: Brittleness_Quality serves as the parent class for structure-specific brittleness qualities (Rachis, Pedicel), establishing the framework for fracture behavior characterization in vine structures. This quality represents failure mode rather than strength, as materials can be both strong and brittle (high stress required for failure but abrupt when it occurs). The class supports harvest timing optimization and mechanical damage prediction through brittleness characterization.
IAO_0000118: Brüchigkeit @de
IAO_0000118: Fragilität @de
IAO_0000118: Sprödigkeit @de
IAO_0000118: Zerbrechlichkeit @de
IAO_0000118: crack susceptibility
IAO_0000118: fracture tendency
IAO_0000118: fragility
IAO_0000118: friability
IAO_0000119: Niklas KJ (1992) Plant Biomechanics: An Engineering Approach to Plant Form and Function. University of Chicago Press, Chicago, pp. 241-287 Pezzi F, Caprara C (2009) Mechanical grape harvesting: investigation of the transmission of vibrations. Biosystems Engineering 103(3): 281-286

Brix Acid Ratio Quality
type: Class
subclass of: Maturity Index Quality
IAO_0000112: Brix acid ratio tracking through ripening in Riesling for different wine styles reveals the style-dependent target application, with dry Riesling production targeting ratio of 3.2-3.5 (achieved at 21 Brix and TA 6.5 g/L, preserving acid backbone for ageability), off-dry production targeting 3.8-4.2 (achieved at 23 Brix and TA 5.8 g/L, balancing residual sugar potential with adequate acidity), and late harvest production accepting ratios >5.0 (28+ Brix with declining TA, sweetness-dominated balance), demonstrating how Brix/TA ratio targets vary with intended wine style and provide style-appropriate harvest timing guidance.
IAO_0000114: IAO_0000122
IAO_0000115: Brix acid ratio quality is a maturity index quality that represents the calculated relationship between sugar concentration (Brix or similar measure) and titratable acidity, characterizing the fundamental balance between sweetness potential and sourness that has historically served as the primary quantitative index for harvest timing decisions and continues to provide a simple, accessible indicator of basic must composition balance. Within the BFO framework, this quality specifically addresses the sugar-acid balance dimension of maturity indices, distinguishing this basic ratio from more complex multi-parameter indices while recognizing that the Brix/TA ratio captures the most fundamental compositional balance affecting wine style, with high ratios indicating ripe/soft character and low ratios indicating unripe/tart character that bracket the optimal range for different wine styles. The ontological significance lies in the Brix/TA ratio providing the most accessible and historically validated single index of compositional maturity, where the ratio directly predicts the perceived balance between alcohol-derived sweetness and acid-derived tartness in dry wines (or actual sugar-acid balance in wines with residual sugar), with target ratios varying by wine style (lower for sparkling and crisp whites, higher for rich reds) but providing consistent relative indication of ripening progress within any context. The calculation and interpretation of Brix/TA ratio involves dividing sugar concentration (typically °Brix) by titratable acidity (typically g/L as tartaric acid equivalents), yielding values that typically range from 2.5 (unripe, tart) through 3.0-4.0 (balanced, style-dependent target range) to 5.0+ (very ripe, potentially unbalanced), with the ratio increasing during ripening as sugar rises and acid declines, enabling tracking of progress toward target balance. The wine style associations with Brix/TA targets include sparkling wine production favoring lower ratios (…
IAO_0000116: Brix_Acid_Ratio_Quality addresses the fundamental sugar-acid balance index historically central to harvest decisions. This quality provides accessible indication of basic compositional balance varying by wine style. The class supports style-appropriate harvest timing through Brix/TA characterization with recognized limitations for phenolic maturity assessment.
IAO_0000118: Balanceindex @de
IAO_0000118: Brix-Säure-Verhältnis @de
IAO_0000118: Brix/TA
IAO_0000118: Reifeverhältnis @de
IAO_0000118: Zucker-Säure-Verhältnis @de
IAO_0000118: balance index
IAO_0000118: maturity ratio
IAO_0000118: sugar-acid ratio
IAO_0000119: Amerine MA, Winkler AJ (1944) Composition and quality of musts and wines of California grapes. Hilgardia 15(6): 493-675 Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 232-298
has db xref: PO:0009001

Brix Measurement
type: Class
subclass of: Sugar Content Data
IAO_0000112: Brix measurement for Cabernet Sauvignon at Rutherford, Napa Valley tracked from véraison through harvest (2023 vintage) progressed from 8.5° Brix at 50% véraison (August 5), through 18.0° Brix at the onset of rapid accumulation (August 22), to 24.8° Brix at harvest (September 28), with the target window of 24-26° Brix (predicting 14.0-15.2% potential alcohol) defining the optimal harvest date for full-bodied red wine production. Brix measurement for Sauvignon Blanc in Marlborough, New Zealand documents harvest at 21.5-23.0° Brix (March 2024), with the lower end of the range targeted for aromatic, crisp-style wines (12.5-13.5% alcohol) and the upper end for richer, barrel-fermented styles, demonstrating how Brix targets vary with intended wine style within a single cultivar and region.
IAO_0000114: IAO_0000122
IAO_0000115: Brix measurement is a sugar content data entity that records the total soluble solids concentration in grape must as determined by refractometry or density measurement, expressed in degrees Brix (°Bx), where one degree Brix equals one gram of sucrose per 100 grams of solution at 20°C, serving as the predominant sugar content scale in viticultural regions of the Americas, Australasia, and South Africa, and providing the basis for harvest decisions, grape purchasing contracts, and potential alcohol estimation in these regions.
IAO_0000116: The Brix scale measures total soluble solids rather than sugar specifically, meaning that non-sugar solutes (organic acids, minerals, phenolics, amino acids) contribute to the reading and create a systematic overestimation of true sugar content, typically by 1-3° Brix depending on must composition. This overestimation is most significant in early-season sampling (before véraison, when sugar-to-acid ratios are low) and in musts from heavily botrytized or raisined fruit where non-sugar dissolved solids are concentrated. Two primary measurement methods are employed — optical refractometry (handheld or digital instruments measuring refractive index, convenient for field use on individual berry or cluster samples) and density-based hydrometry (laboratory measurement of must density using pycnometry or digital density meters, more accurate but requiring larger expressed juice volumes). Temperature correction is essential for refractometric measurement, as refractive index varies with temperature — most instruments include automatic temperature compensation to the reference temperature of 20°C. The Brix scale was originally calibrated by Adolf Brix in the 19th century for the sugar beet industry and adopted by viticulture for its convenience, though the underlying sucrose calibration introduces minor theoretical discrepancies when applied to glucose-fructose solutions typical of grape must. In grape purchasing systems, Brix measurement frequently serves as the primary determinant of grape price, with premium bonuses for fruit exceeding minimum Brix thresholds and penalties for under-ripe deliveries, making measurement accuracy a matter of direct economic consequence.
IAO_0000118: Brix degree
IAO_0000118: Brix reading
IAO_0000118: Brix value
IAO_0000118: Brix-Bestimmung @de
IAO_0000118: Brix-Grad @de
IAO_0000118: Brix-Messung @de
IAO_0000118: Brix-Wert @de
IAO_0000118: Refraktometerwert @de
IAO_0000118: refractometer reading
IAO_0000118: soluble solids measurement
IAO_0000119: Iland P et al. (2011) Chemical Analysis of Grapes and Wine, 2nd Ed, Patrick Iland Wine Promotions, pp.: 45-52 OIV (2021) Compendium of International Methods of Analysis, Method OIV-MA-AS2-02 Boulton RB et al. (1999) Principles and Practices of Winemaking, Springer, pp.: 13-28
has db xref: no direct PO equivalent

Brix Quality
type: Class
subclass of: Sugar Content Quality
IAO_0000112: Brix quality tracking in Sonoma County Pinot Noir employs pre-dawn sampling to minimize temperature effects and diurnal sugar fluctuations, with measurements beginning at 18°Brix (typically 4 weeks pre-harvest) and continuing at 2-day intervals until harvest targets of 23.5-25.0°Brix are achieved the rate of Brix accumulation (typically 0.2-0.4°Brix per day during active ripening) enables harvest date prediction and crew scheduling, while deviations from expected accumulation curves signal irrigation adjustments or identify blocks requiring earlier or later picking than historical patterns suggest.
IAO_0000114: IAO_0000122
IAO_0000115: Brix_Quality represents the chemical quality characterizing the total soluble solids concentration in grape juice or must, expressed as grams of sucrose per 100 grams of solution (degrees Brix, °Brix). Although named for Adolf Brix who refined the measurement scale in the 19th century, the Brix scale has become the dominant sugar measurement standard in viticulture and winemaking throughout the Americas, Australia, and much of the international wine trade. Brix measurement employs refractometry, utilizing the relationship between dissolved solute concentration and refractive index, providing rapid, non-destructive estimation of sugar content with handheld field refractometers or laboratory instruments. In grape juice, approximately 90% of soluble solids are sugars, so Brix provides an excellent practical approximation of sugar concentration despite also including minor contributions from organic acids, phenolics, and other dissolved compounds. Typical Brix values at harvest range from 18-26°Brix for table wines, with sparkling wine base at the lower end (18-21°Brix) and full-bodied red wines at the higher end (24-27°Brix). The relationship between Brix and potential alcohol follows the approximate conversion of Brix × 0.55-0.60 = potential alcohol (% v/v), enabling harvest planning for target wine styles. Brix accumulation follows a characteristic sigmoidal pattern during ripening, with rapid increase during post-véraison cell expansion, gradual slowing as berries approach maximum volume, and potential plateau or decline in late ripening. Temperature-corrected Brix readings account for the effect of sample temperature on refractive index. The simplicity and speed of Brix measurement makes it the most frequently assessed chemical quality parameter in commercial viticulture.
IAO_0000116: Brix_Quality is positioned within Sugar_Content_Quality and represents the most widely used operational measure of grape sugar content in international viticulture. Brix is technically a measure of soluble solids rather than sugar specifically, but the dominance of sugars among grape juice solutes makes this distinction minor for practical purposes. The relationship between Brix and actual sugar concentration (g/L) follows the approximate conversion of °Brix × 10 = g/L sugar, though this varies slightly with juice composition. Brix measurement by refractometry can be affected by suspended solids and requires clear juice samples alternatively, digital density meters provide Brix readings based on the density-Brix relationship.
IAO_0000118: Brix degrees
IAO_0000118: Brix-Wert @de
IAO_0000118: Brixgrad @de
IAO_0000118: degrees Brix
IAO_0000118: lösliche Feststoffe @de
IAO_0000118: refractometric sugar
IAO_0000118: refraktometrischer Zuckergehalt @de
IAO_0000118: soluble solids content
IAO_0000119: Amerine MA and Ough CS (1980) Methods for Analysis of Musts and Wines, John Wiley and Sons pp.: 176-195 Iland P et al. (2004) Chemical Analysis of Grapes and Wine: Techniques and Concepts, Patrick Iland Wine Promotions pp.: 32-43
has db xref: no direct PO equivalent

Brix Stabilization
type: Class
subclass of: Sugar Plateau
IAO_0000112: In a Willamette Valley Pinot Noir vineyard, Brix stabilization was confirmed over 16 days in late September Year N+1 (BBCH 89) when twice-weekly refractometer measurements showed: 22.8°, 23.2°, 22.6°, 23.0°, 23.4°, 22.9° (mean 23.0° ± 0.3°, CV 1.3%), linear regression slope -0.008° per day (p = 0.62, not significant), confirming stability enabling harvest timing optimization for phenolic maturity (achieved day 12) and weather window (rain forecast day 18), under cool Oregon conditions maintaining stable plateau without degradation.
IAO_0000114: IAO_0000122
IAO_0000115: Brix_Stabilization represents the cessation of measurable refractometric changes during sugar plateau when soluble solids concentration remains constant within analytical precision creating the observable signal that harvest maturity has been achieved and providing practical criterion for harvest timing decisions in commercial viticulture. This stabilization occurs during plateau period (BBCH 88-89), typically days 55-75 post-veraison through harvest, and is characterized by sequential Brix measurements showing variation 0.05) confirming no systematic change, and refractive index stabilized at final value 1.3330-1.3430 (20°C reference) corresponding to Brix 20-30° depending on cultivar and conditions. Measurement methodology for confirming stabilization includes refractometer sampling 2-3 times per week during late ripening detecting plateau onset, statistical analysis calculating mean and standard deviation over measurement period with SD <0.3° typically indicating stability, temporal trend analysis using linear or polynomial regression testing for significant slope with p-value threshold 0.05 determining stability versus continued change, and comparison with historical data for cultivar and site establishing expected plateau Brix enabling recognition when stabilization achieved. Biological basis of stabilization includes underlying sugar equilibrium with import balancing consumption creating constant vacuolar content reflected in stable Brix measurement, water balance stabilization with berry expansion ceased and transpiration balanced by minor import maintaining constant fresh weight and thus constant concentration, solute composition reaching final proportions with hexoses, acids, phenolics, minerals all at mature levels producing constant refractive index, and metabolic homeostasis where all ripening processes completed or continuing at maintenance rates without directional compositional changes. Refractometric principles relevant to stabilization demonstrate r…
IAO_0000116: Brix_Stabilization is distinguished from declining accumulation by showing constant measurement (variation 0.05 for temporal trend. Duration typically 10-30 days plateau. Practical harvest timing indicator. Brix_Stabilization represents observable maturity signal enabling harvest optimization.
IAO_0000118: Plateau-Brix @de
IAO_0000118: Reife-Brix-Erreichung @de
IAO_0000118: constant soluble solids
IAO_0000118: konstante lösliche Feststoffe @de
IAO_0000118: maturity Brix achievement
IAO_0000118: plateau Brix
IAO_0000118: stabiler Brechungsindex @de
IAO_0000118: stable refractive index
IAO_0000119: Coombe BG (1992) Research on development and ripening of the grape berry Amer J Enol Vitic 43:101-110 Brix plateau Iland P, Bruer N, Edwards G, Weeks S, Wilkes E (2004) Chemical Analysis of Grapes and Wine:Techniques and Concepts Wine Promotions Adelaide pages 22-28 Brix measurement and interpretation Keller M (2020) The Science of Grapevines 3rd Ed pages 227-228 stabilization and harvest timing.
has db xref: no direct PO equivalent

Bronze Coloration Description
type: Class
subclass of: Young Leaf Description
IAO_0000112: The bronze coloration description of Gewürztraminer documents intense copper-red bronzing (OIV 051:4) persisting on the third through sixth unfolded leaves — the bronzing is uniformly distributed across the entire adaxial blade surface with no green sectors, creating the distinctive reddish-copper young canopy appearance that has historically been one of the primary field identification features for Gewürztraminer and led to its German synonym Roter Traminer (Red Traminer, distinguishing it from the non-bronze Grüner Traminer clone). The bronzing intensity in Gewürztraminer is among the strongest in V. vinifera white cultivars and correlates with the elevated flavonol and anthocyanin production capacity that also contributes to this cultivar's characteristically intense aromatic profile through shared phenylpropanoid pathway precursors.
IAO_0000114: IAO_0000122
IAO_0000115: A young leaf description component that specifically documents the presence, intensity, and distribution of the characteristic bronze coloration observed on the adaxial surface of young expanding grapevine leaves, resulting from the co-expression of anthocyanins, flavonols, and carotenoids in leaf tissue where chlorophyll has not yet accumulated to full photosynthetic levels, providing a highly distinctive cultivar identification character that is particularly useful for distinguishing cultivar groups during the spring growth period.
IAO_0000116: Bronze_Coloration_Description isolates a specific pigmentation phenomenon that deserves dedicated documentation because of its exceptional diagnostic utility and its complex biochemical basis. The bronze color of young grapevine leaves is not a simple anthocyanin effect (which would produce red or purple tones) but a composite visual phenotype arising from the simultaneous presence of multiple pigment classes in different cellular compartments — anthocyanins (in vacuoles, contributing red), carotenoids (in plastids, contributing yellow-orange), and flavonols (in vacuoles and cell walls, contributing yellow) — viewed against the background of incomplete chlorophyll accumulation (which would mask other pigments when fully developed): the ratio between these pigment pools varies between cultivars, producing the range of bronzing expressions from pale yellow-bronze (flavonol-dominated) through warm copper (balanced anthocyanin-carotenoid) to deep red-bronze (anthocyanin-dominated). The bronzing phenotype has attracted renewed research interest as a potential indicator of stress tolerance and UV radiation adaptation, as the photoprotective pigments underlying bronzing also serve as antioxidants and UV screens that may enhance stress resilience in young expanding tissues.
IAO_0000118: Bronze-Färbungs-Beschreibung @de
IAO_0000118: Jungblatt-Bronzierung @de
IAO_0000118: bronze pigmentation record
IAO_0000118: copper-red leaf coloration
IAO_0000118: kupferrote Blattfärbung @de
IAO_0000118: young leaf bronzing assessment
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Downey MO et al. (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine, American Journal of Enology and Viticulture 57: 257-268
has db xref: PO:0007066

Brush
type: Class
subclass of: Berry
IAO_0000112: Cabernet Sauvignon brush after gentle hand harvest at maturity (BBCH 89) measures 1.5-2.5 mm length, 0.8-1.2 mm diameter, exhibits 3-4 visible vascular bundle traces with lignified xylem vessels 25-35 μm diameter, shows compact fibrous structure with clean separation at abscission plane, and tan to brown coloration indicating complete lignification
IAO_0000114: IAO_0000122
IAO_0000115: A brush is the dried remnant of vascular and supporting tissues that remains attached to a grape berry after separation from the pedicel, consisting of lignified vascular bundle traces, parenchyma cell remnants, and sometimes fragments of receptacle tissue, representing the berry's former connection point to the cluster. The brush develops as part of normal berry anatomy during fruit development, originating from the receptacle region where pedicel vascular bundles branch and enter the berry base, becoming visible as a distinct structure only after berry separation through abscission or mechanical detachment. Brush morphology varies significantly by cultivar and separation method= typical wine grape brushes measure 1-4 mm length and 0.5-2 mm diameter at berry attachment, exhibiting fibrous texture from exposed vascular bundle elements, brown to tan coloration from lignified tissues, and irregular surface topography reflecting vascular branching patterns. Brush anatomical composition includes= remnants of xylem vessels (tracheary elements with lignified secondary walls, typically 15-40 μm diameter), phloem tissue remnants (collapsed sieve tubes, companion cells, and phloem parenchyma), lignified sclerenchyma fibers providing structural support, parenchyma cell remnants from receptacle tissue, and sometimes fragments of exocarp tissue if separation occurred within berry rather than at abscission zone. Brush formation and characteristics depend on separation mechanism= abscission-mediated separation (natural or harvest-induced abscission at mature abscission zone) produces clean, compact brushes with separation occurring at defined abscission plane resulting in 1-3 mm brush length, while mechanical separation (forced berry removal before abscission zone maturation or tearing during harvest) produces larger, more irregular brushes with tissue tearing resulting in 2-5 mm length and potential berry flesh attachment. Brush significance in viticulture and enology includes= …
IAO_0000116: Brush emphasizes the complete vascular remnant structure and is distinguished from Brush_Attachment_Zone (connection interface) and Vascular_Bundle_Termination (vascular ending structures) by encompassing entire dried tissue complex remaining after berry separation. Critical for harvest quality assessment, understanding berry-pedicel separation mechanisms, ampelographic variety identification, and potential enological implications of brush tissue in crushed must.
IAO_0000118: Berry brush
IAO_0000118: Bürste @de
IAO_0000118: Gefäßbündelrest @de
IAO_0000118: Pedicel remnant
IAO_0000118: Stielansatz @de
IAO_0000119: Galet, P. (2000). A Practical Ampelography= Grapevine Identification. Comstock Publishing Associates. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0025001

Brush Attachment Zone
type: Class
subclass of: Brush
disjoint with: Vascular Bundle Termination
IAO_0000112: Pinot Noir brush attachment zone at harvest maturity (BBCH 89) shows receptacle region 0.8-1.5 mm diameter where 3 pedicel vascular bundles diverge into 8-12 berry traces, well-developed abscission zone positioned 0.5-0.8 mm below receptacle center producing clean separation with 0.9-1.3 N detachment force, and resulting compact brush 1.5-2.0 mm length after abscission
IAO_0000114: IAO_0000122
IAO_0000115: A brush attachment zone is the interface region where brush tissues connect to the berry base, encompassing the receptacle area where pedicel vascular bundles terminate and branch into berry vasculature, and where separation occurs during berry abscission or detachment. The brush attachment zone represents a complex anatomical region involving= vascular bundle divergence (pedicel bundles branching into multiple traces entering berry exocarp), receptacle tissue (expanded pedicel terminus with parenchyma and vascular elements forming transition between pedicel and berry), potential abscission zone location (if present, abscission layer forms within or near brush attachment region), and structural integration of pedicel vasculature with berry basal tissues. Brush attachment zone anatomy includes= receptacle parenchyma cells providing structural connection between pedicel and berry, branching vascular bundles transitioning from 2-4 main pedicel bundles to 6-15 berry vascular traces, zone of vascular bundle termination where xylem vessels and phloem sieve tubes end or merge with berry vasculature, supporting sclerenchyma or collenchyma tissues providing mechanical strength, and in mature berries, differentiated abscission layer (if abscission zone develops in this region). Brush attachment zone development proceeds through berry development= during early fruit set (BBCH 71-73) receptacle expands and vascular bundles differentiate establishing berry vascular supply, during berry growth phases (BBCH 73-81) vascular connections remain firm with active transport through attachment zone, during ripening (BBCH 81-89) progressive modifications including potential abscission zone differentiation, vascular activity changes, and tissue lignification. Brush attachment zone characteristics influencing brush formation include= abscission zone position relative to receptacle (abscission within receptacle produces minimal brush, abscission below receptacle produces larger brush includi…
IAO_0000116: Brush_Attachment_Zone emphasizes the connection interface and is distinguished from Brush (complete remnant structure) and specific attachment subtypes (Pedicel_Brush_Attachment, Seed_Brush_Attachment) by focus on anatomical transition region where separation occurs. Critical for understanding berry separation mechanisms, abscission zone positioning relative to receptacle, brush morphology variation, and harvest quality implications of separation location and pattern.
IAO_0000118: Beerenbasis-Übergangszone @de
IAO_0000118: Berry-pedicel junction
IAO_0000118: Brush connection zone
IAO_0000118: Bürstenansatzzone @de
IAO_0000118: Stielansatz-Verbindungsbereich @de
IAO_0000119: Galet, P. (2000). A Practical Ampelography= Grapevine Identification. Comstock Publishing Associates. | Pratt, C. (1971). Reproductive anatomy in cultivated grapes - a review. American Journal of Enology and Viticulture, 22(2), 92-109.
has db xref: PO:0025001

Bubble Persistence Quality
type: Class
subclass of: Effervescence Quality
IAO_0000112: Bubble persistence assessment in recently disgorged versus aged Champagne (same cuvée, different release timing) reveals disgorgement effect on persistence, with recently disgorged showing vigorous, persistent streams lasting 8+ minutes in glass (persistence rating 9/10), while 5-year post-disgorgement bottle displays gentler, shorter-lived streams (4 minutes, persistence 6/10) from gradual CO₂ loss through cork, demonstrating how bubble persistence indicates both initial quality and post-release freshness, guiding optimal consumption timing for aged sparkling wines.
IAO_0000114: IAO_0000122
IAO_0000115: Bubble persistence quality is an effervescence quality that represents the duration and sustainability of bubble release in sparkling wine, characterizing how long effervescence continues both in the glass (visual stream persistence) and in the mouth (sustained tactile stimulation) as an indicator of CO₂ retention, wine quality, and appropriate serving conditions. Within the BFO framework, this quality specifically addresses the temporal aspect of bubble behavior, distinguishing persistence from bubble size while recognizing that long-lasting effervescence indicates both adequate carbonation level and the presence of compounds that stabilize bubble formation over time. The ontological significance lies in bubble persistence serving as both a quality indicator and a practical freshness marker, where sustained effervescence demonstrates proper CO₂ dissolution and retention while quickly fading bubbles may indicate quality compromise from poor sealing, warm storage, or insufficient initial carbonation affecting the sparkling wine experience. The physical basis for bubble persistence involves the balance between CO₂ dissolution equilibrium and the kinetics of bubble nucleation and escape, with persistence enhanced by adequate initial CO₂ pressure (typically 5-6 atmospheres in Champagne), appropriate serving temperature (colder increasing CO₂ solubility), glass design (etched nucleation points sustaining bubble streams), and wine composition (proteins and polysaccharides stabilizing bubble formation). The production and storage factors affecting persistence include carbonation level achieved during secondary fermentation or carbonation process, crown cap or cork seal integrity during aging, storage temperature (warm storage accelerating CO₂ loss), and time since disgorgement or bottling (CO₂ slowly escaping even through quality closures). The assessment of bubble persistence involves observation of bubble streams in glass (timing until cessation or significant reduction)…
IAO_0000116: Bubble_Persistence_Quality addresses the temporal dimension of effervescence, indicating both quality and freshness in sparkling wine. This quality depends on initial carbonation level, seal integrity, and storage conditions, providing practical information for consumption timing. The class supports freshness assessment and quality evaluation through persistence observation in both glass and mouth.
IAO_0000118: Blasenpersistenz @de
IAO_0000118: Efferveszenz-Ausdauer @de
IAO_0000118: Perlage-Dauer @de
IAO_0000118: Schaumhaltbarkeit @de
IAO_0000118: bubble duration
IAO_0000118: effervescence longevity
IAO_0000118: fizz persistence
IAO_0000118: perlage endurance
IAO_0000119: Liger-Belair G (2005) The physics and chemistry behind the bubbling properties of Champagne and sparkling wines. Journal of Agricultural and Food Chemistry 53(8): 2788-2802 Kemp B et al. (2015) Effect of production phase on bottle-fermented sparkling wine quality. Journal of Agricultural and Food Chemistry 63(1): 19-38
has db xref: no direct PO equivalent

Bubble Size Quality
type: Class
subclass of: Effervescence Quality
IAO_0000112: Bubble size assessment comparing 30-month aged Champagne (bubble diameter approximately 0.4 mm, fineness rating 9/10) with entry-level Crémant (12-month aging, 0.8 mm diameter, fineness 6/10) and tank-method Sekt (1.2 mm diameter, fineness 4/10) demonstrates the aging and method effects on bubble size, with extended tirage releasing yeast mannoproteins that reduce surface tension and stabilize smaller bubble formation, creating the fine, elegant perlage that visually and texturally distinguishes premium from ordinary sparkling wines.
IAO_0000114: IAO_0000122
IAO_0000115: Bubble size quality is an effervescence quality that represents the diameter of CO₂ bubbles forming in sparkling wine, characterizing the visual and tactile dimension of effervescence where fine, small bubbles indicate quality and sophisticated production while coarse, large bubbles suggest simpler sparkling wine styles or carbonation methods. Within the BFO framework, this quality specifically addresses the dimensional aspect of bubble perception, distinguishing bubble size from persistence and mousse character while recognizing that size fundamentally affects both visual elegance in the glass and tactile fineness on the palate. The ontological significance lies in bubble size serving as a primary quality indicator in sparkling wine, where fine bubbles are universally preferred for their elegant visual display and delicate tactile impression, with bubble fineness correlating strongly with production method sophistication, aging duration, and overall quality tier across sparkling wine categories. The physical basis for bubble size involves nucleation dynamics and surface tension effects, with bubbles nucleating from surface imperfections and dissolved particles (nucleation sites), growing as CO₂ diffuses into them, and detaching when buoyancy overcomes surface tension, with smaller bubbles resulting from more nucleation sites producing more numerous smaller bubbles and from higher protein and polysaccharide content reducing surface tension and stabilizing smaller bubble formation. The production method associations of bubble size are strong, with méthode traditionnelle (secondary fermentation in bottle with extended lees aging) producing the finest bubbles due to elevated protein content and prolonged CO₂ saturation, while Charmat tank method and carbonation produce progressively larger bubbles due to less favorable formation conditions. The aging effect on bubble size shows improvement with extended tirage in traditional method wines as autolysis releases surfactan…
IAO_0000116: Bubble_Size_Quality addresses the dimensional aspect of effervescence, with fine bubbles universally indicating quality in sparkling wine. This quality correlates with production method sophistication and aging duration, providing a reliable quality indicator. The class supports sparkling wine assessment and production method inference through bubble size evaluation.
IAO_0000118: Blasengröße @de
IAO_0000118: Bläschendurchmesser @de
IAO_0000118: Perlage-Größe @de
IAO_0000118: Perlfeinheit @de
IAO_0000118: bead size
IAO_0000118: bubble diameter
IAO_0000118: bubble fineness
IAO_0000118: perlage size
IAO_0000119: Liger-Belair G et al. (2008) Study of effervescence in a glass of champagne. Journal of Physical Chemistry B 112(14): 4254-4265 Cilindre C et al. (2007) Evidence for the underlying proteins related to foam formation in Champagne base wines. Journal of Agricultural and Food Chemistry 55(5): 1595-1600
has db xref: no direct PO equivalent

Bud
type: Class
subclass of: Grapevine Morphological Structure
IAO_0000112: A compound bud at node position 5 on a mature cane of Vitis vinifera cv. Cabernet Sauvignon, containing visible primary and secondary primordia when dissected longitudinally, showing differentiated inflorescence initials in the primary bud and vegetative initials in the secondary positions.
IAO_0000114: IAO_0000122
IAO_0000115: A dormant or actively growing vegetative or reproductive structure in Vitis vinifera consisting of an embryonic shoot with compressed internodes, protected by modified leaves called bud scales, capable of developing into shoots, inflorescences, or both depending on primordial content and environmental conditions. Grapevine buds exhibit a compound structure unique among fruit crops, typically containing primary, secondary, and tertiary meristematic units within a single bud, each capable of independent development following damage or environmental stress to other components.
IAO_0000116: The grapevine bud differs fundamentally from simple buds in other plant species due to its compound nature, with multiple independent growing points housed within a single structure. Classification schemes distinguish buds by dormancy state (dormant vs. active), position (basal, lateral, apical), developmental potential (vegetative, reproductive, mixed), and hierarchical position within the compound structure (primary, secondary, tertiary).
IAO_0000118: Knospe @de
IAO_0000118: Rebknospe @de
IAO_0000118: grapevine bud
IAO_0000118: vine bud
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press Carmona et al. (2008) "Grapevine bud dormancy= environmental and molecular aspects" Revista Brasileira de Fruticultura 30=257-408.
has db xref: PO:0000055

Bud Break Synchrony Quality
type: Class
subclass of: Intra Plant Synchrony Quality
IAO_0000112: Bud break synchrony assessment comparing cane-pruned versus spur-pruned Riesling reveals the pruning system effect on emergence uniformity, with cane pruning (long cane laid horizontally) showing moderate synchrony (bud break spanning 8 days from first to last emergence due to position effects along cane), while spur pruning (multiple short spurs at similar positions) shows higher synchrony (bud break spanning only 4 days due to positional uniformity), with the synchrony difference affecting subsequent canopy uniformity and the feasibility of single-pass shoot management operations.
IAO_0000114: IAO_0000122
IAO_0000115: Bud break synchrony quality is an intra-plant synchrony quality that represents the temporal coordination of bud break among different buds within a single grapevine, characterizing the uniformity of dormancy release and initial shoot emergence that establishes the foundation for subsequent developmental synchrony throughout the growing season and determines the homogeneity of shoot populations available for canopy management. Within the BFO framework, this quality specifically addresses the bud break dimension of intra-plant synchrony, distinguishing early-season emergence coordination from later phenological events while recognizing that bud break synchrony establishes the initial conditions affecting synchrony of all subsequent stages, as shoots emerging at different times will progress through later stages at different times unless differential growth rates compensate. The ontological significance lies in bud break synchrony establishing the baseline developmental coordination that propagates through the season, where synchronized bud break produces cohorts of shoots at similar developmental stages enabling uniform canopy management operations, while asynchronous bud break creates shoot populations spanning multiple developmental stages that complicate thinning, positioning, and other canopy operations that are optimally performed at specific shoot stages. The factors affecting bud break synchrony include chilling uniformity (all buds receiving consistent chilling enabling uniform dormancy release), bud position (distal buds sometimes breaking earlier due to reduced apical dominance, basal buds sometimes delayed), pruning wound effects (buds near pruning wounds potentially delayed by wound response), and microclimate uniformity (temperature variation across the vine potentially affecting local bud break timing). The acrotony pattern in grapevine, where distal buds break before basal buds in unpruned canes, requires pruning to redirect growth to basal buds, with …
IAO_0000116: Bud_Break_Synchrony_Quality addresses the coordination of emergence timing among buds within single vines. This quality establishes the foundation for subsequent seasonal synchrony through initial shoot population uniformity. The class supports early-season management planning through bud break synchrony characterization.
IAO_0000118: Austriebssynchronie @de
IAO_0000118: Frühjahrsentwicklungskoordination @de
IAO_0000118: Knospenbruchuniformität @de
IAO_0000118: Triebinitiierungsgleichmäßigkeit @de
IAO_0000118: budburst uniformity
IAO_0000118: emergence synchrony
IAO_0000118: shoot initiation uniformity
IAO_0000118: spring development coordination
IAO_0000119: Winkler AJ et al. (1974) General Viticulture. University of California Press, Berkeley, pp. 138-165 Friend AP, Trought MCT (2007) Delayed winter spur-pruning in New Zealand can alter yield components of Merlot grapevines. Australian Journal of Grape and Wine Research 13(3): 157-164
has db xref: PO:0000037

Bud Breaking
type: Class
subclass of: Bud Burst
IAO_0000112: Cabernet Sauvignon in Napa Valley shows bud breaking at BBCH 07-09 in mid-April after 1050-1200 chilling hours and 320-380 growing degree days base 10°C, with green shoot tip emerging and extending 15-25 mm over 9-11 days under conditions of 16-20°C mean temperature, 50-60% relative humidity, and 14-hour photoperiod, representing typical warm-climate timing for this late-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Bud breaking represents the critical transitional process where protective bud scales separate completely allowing green shoot tissue to emerge and initiate independent growth, marking the definitive exit from dormancy and beginning of vegetative development. This fundamental developmental process corresponds to BBCH stages 05-09, occurring when internal shoot primordium achieves sufficient size and turgor pressure to mechanically force scales apart and extend beyond protective structures. The process progresses from initial emergence of green shoot tip through scales at BBCH 07 to complete separation of first leaves from shoot axis at BBCH 09, typically requiring 7-12 days depending on temperature and cultivar. Breaking initiates when expanding shoot primordium reaches 5-8 mm length with first leaf primordia 3-5 mm, generating mechanical force of 0.5-1.2 MPa sufficient to overcome resistance of bud scale attachments. The green shoot tip, often called "green tip," first appears at bud apex where scales spread widest, initially showing pale yellow-green coloration due to limited chlorophyll in enclosed tissues. As emergence progresses, shoot extends 10-20 mm beyond scales with increasing chlorophyll synthesis producing characteristic green coloration and photosynthetic capacity beginning to develop. The protective bud scales separate progressively from tip toward base, eventually falling away or remaining attached at bud base as dry brown remnants while shoot continues elongating. Cell division rates remain high in shoot apical meristem producing new cells at 18-24 hour intervals, while cells behind meristem undergo rapid expansion through water uptake and wall loosening, creating visible shoot elongation of 2-5 mm per day. First true leaves unfold from their compressed primordia state, initially remaining appressed to shoot axis then progressively spreading away to establish characteristic palmate leaf configuration. Vascular tissues extend through elongating shoot …
IAO_0000116: Bud_Breaking follows Bud_Swelling and represents active emergence phase rather than expansion phase. Distinguished by green tissue extending beyond protective scales. Encompasses Initial_Bud_Breaking, Active_Bud_Breaking, and Complete_Bud_Breaking as progression subphases. Transitions to Shoot_Growth after BBCH 09 when leaves separate from axis. Most frost-vulnerable period of entire growing season.
IAO_0000118: Austriebsbeginn @de
IAO_0000118: Grünspitzenstadium @de
IAO_0000118: Knospenaufbruch @de
IAO_0000118: Triebaustrieb @de
IAO_0000118: bud break
IAO_0000118: budbreak
IAO_0000118: green tip emergence
IAO_0000118: shoot emergence
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 175-189 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 78-89 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Jones GV & Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France, Am J Enol Vitic 51:249-261
has db xref: no direct PO equivalent

Bud Browning Quality
type: Class
subclass of: Cold Damage Symptom Quality
IAO_0000112: Bud browning quality evaluation following a late February freeze event (-26°C) in Finger Lakes Riesling provided the basis for adjusted pruning decisions to optimize crop potential from surviving buds. Systematic sampling of 100 buds per block with longitudinal sectioning and visual browning assessment quantified the damage extent across bud positions and vineyard locations. Primary bud browning quality showed 55% mortality across all samples, with the brown, oxidized appearance of dead primordia clearly distinguishable from the green, turgid appearance of surviving tissue. Secondary bud browning quality showed only 12% mortality, confirming the expected 3-4°C hardiness advantage providing substantial backup survival. Tertiary buds showed less than 3% browning, indicating essentially complete survival of this backup tier. Positional analysis revealed bud browning quality gradient along canes, with nodes 1-4 showing 40% primary mortality while nodes 8-12 showed 70% mortality, reflecting the greater hardiness of basal buds and informing recommendations for shorter pruning to retain the more hardy basal positions. Topographic analysis showed bud browning quality of 75% primary mortality in valley-floor frost pockets versus 35% on upper slopes, guiding block-specific pruning adjustments. The bud browning quality assessment enabled yield projections accounting for primary bud losses (compensated partially by secondary bud fruitfulness at 60% of primary) and informed insurance claims with documented damage quantification.
IAO_0000114: IAO_0000122
IAO_0000115: Bud browning quality is a cold damage symptom quality that inheres in grapevine dormant buds and represents the extent and pattern of oxidative tissue discoloration visible in cross-sectioned buds following freezing injury, with the characteristic brown coloration of killed bud primordia providing the standard diagnostic indicator for assessing bud mortality and predicting spring shoot emergence potential following winter freeze events. This quality addresses the most widely used method for rapid cold damage assessment in vineyards, recognizing that bud survival directly determines spring growth capacity such that bud browning evaluation provides essential information for predicting yield potential and adjusting pruning strategies to compensate for bud losses. The ontological significance of bud browning quality lies in its practical utility for damage assessment, with the cross-section browning test providing a simple, rapid, and reliable method for quantifying bud mortality that can be performed in the field with minimal equipment, enabling extensive sampling to characterize damage patterns across vineyards and inform management decisions within days of freeze events. The biological basis of bud browning encompasses the oxidation of phenolic compounds and other cellular constituents released from damaged cells when membrane integrity is lost during freezing, with the enzymatic and non-enzymatic oxidation reactions producing the characteristic brown pigmentation that distinguishes dead from living tissue. The compound bud structure creates characteristic browning patterns where primary, secondary, and tertiary bud primordia may show differential damage reflecting their distinct hardiness levels, with primary bud browning commonly occurring while secondary buds remain green following marginal freeze events that exceed primary bud hardiness but not secondary bud tolerance. The timing of browning assessment affects accuracy, with evaluation recommended at least 48-72 …
IAO_0000116: Bud_Browning_Quality is_a Cold_Damage_Symptom_Quality, representing the standard diagnostic technique for assessing bud mortality through cross-section browning evaluation. This class addresses the most important tissue for cold damage assessment given direct yield impact. The primary-secondary-tertiary differential provides backup system information. Basal-to-distal gradient along canes informs pruning position decisions. Assessment timing (48-72 hours post-thaw) critical for accurate browning development. Representative sampling protocol essential for whole-vineyard damage estimation.
IAO_0000118: Knospen-Frostschaden @de
IAO_0000118: Knospenmortalitäts-Bewertung @de
IAO_0000118: Knospennekrose @de
IAO_0000118: Knospenverbräunung @de
IAO_0000118: bud freeze damage
IAO_0000118: bud kill evaluation
IAO_0000118: bud mortality assessment
IAO_0000118: bud necrosis
IAO_0000119: Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Pool RM et al. (1990) Assessing and predicting cold injury to grapevines. Proceedings of the New York Wine Industry Workshop, pp. 17-25
has db xref: PO:0000008

Bud Burst
type: Class
subclass of: Grapevine Phenological Process
IAO_0000112: Pinot Noir in Burgundy initiates bud burst at BBCH 01-09 in early April after accumulating 850-950 chilling hours and 150-200 growing degree days base 10°C, with process completion requiring 15-21 days under typical spring conditions of 12-16°C mean temperature and increasing from 12 to 14 hours daylength, representing critical frost-risk period for this early-bursting cultivar in continental climate
IAO_0000114: IAO_0000122
IAO_0000115: Bud burst represents the fundamental phenological transition marking dormancy exit and active growth initiation in grapevine, encompassing the progressive morphological and physiological changes from winter bud to emerging shoot. This critical developmental process spans BBCH stages 00-09, typically occurring when sustained temperatures exceed 10°C and accumulated chilling requirements have been met. The process initiates with bud swelling as dormant meristematic tissues resume metabolic activity, progresses through scales separating and protective tissues breaking, and culminates with green tissue emergence and first leaf unfolding. Bud burst timing fundamentally determines growing season length, frost exposure risk, and harvest timing. The process involves coordinated activation of cell division and expansion in apical and axillary meristems, mobilization of stored carbohydrate reserves from permanent woody structures, resumption of vascular cambium activity connecting bud to cane, and establishment of bidirectional nutrient transport. Water uptake increases dramatically as cells expand, creating turgor pressure that mechanically forces protective bud scales apart. Hormonal regulation centers on declining abscisic acid levels from dormancy and rising cytokinin and gibberellin concentrations promoting growth. Environmental triggers include cumulative heat accumulation measured as growing degree days, photoperiod lengthening providing developmental cues, and soil temperature affecting root activity and water uptake. The process exhibits substantial cultivar variation, with early-bursting varieties like Chardonnay and Pinot Noir initiating growth 7-14 days before late-bursting varieties like Riesling and Cabernet Sauvignon under identical conditions. This variation reflects genetic differences in chilling requirements ranging from 200-1400 hours below 7°C and base temperature thresholds for heat accumulation. Regional timing varies from late March in warm climates to…
IAO_0000116: Bud_Burst encompasses the entire dormancy-to-growth transition including Bud_Swelling and Bud_Breaking as constituent processes. Distinguished from Shoot_Growth which begins after BBCH 09 when leaves separate from shoot axis. Timing relative to other phenological events determines frost risk, pest pressure, and growing season duration. Regional terminology varies with some sources using "bud break" specifically for BBCH 07 while others apply it to the entire 00-09 period.
IAO_0000118: Austrieb @de
IAO_0000118: Frühjahrsaustrieb @de
IAO_0000118: Knospenaufbruch @de
IAO_0000118: Knospenaustrieb @de
IAO_0000118: bud break
IAO_0000118: bud sprouting
IAO_0000118: budbreak
IAO_0000118: spring bud burst
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 157-189 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 63-89 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Fennell A & Hoover E (1991) Photoperiod influences growth, bud dormancy, and cold acclimation in Vitis species, J Am Soc Hort Sci 116:270-273
has db xref: no direct PO equivalent

Bud Cold Hardiness Disposition
type: Class
subclass of: Midwinter Hardiness Disposition
IAO_0000112: Detailed characterization of Bud_Cold_Hardiness_Disposition at the Cool Climate Oenology and Viticulture Institute, Brock University, employed differential thermal analysis to separately determine LT50 values for primary, secondary, and tertiary bud components across 20 cultivars through the dormant season. At maximum hardiness in January, primary bud LT50 ranged from -17.8°C ('Merlot') to -36.2°C ('Frontenac'), while secondary buds were consistently 2.5-4.0°C more hardy and tertiary buds 4.5-6.5°C more hardy than primary buds within each cultivar. For 'Riesling' (primary LT50 -23.5°C, secondary -26.8°C, tertiary -28.9°C), a -26°C midwinter event would kill approximately 50% of primary buds while leaving secondary and tertiary buds largely intact, enabling 70-80% yield recovery through secondary shoot growth. Field validation over 6 winters confirmed that DTA-predicted Bud_Cold_Hardiness_Disposition accurately matched observed field survival (r = 0.91 between predicted and actual mortality). Economic modeling demonstrated that cultivars with primary bud LT50 below -25°C showed positive net returns in the Niagara Peninsula climate, while cultivars above -22°C required supplemental winter protection (hilling, geotextile covers) costing $800-1,200/ha annually. These findings establish Bud_Cold_Hardiness_Disposition thresholds for economically sustainable cold-climate viticulture.
IAO_0000114: IAO_0000122
IAO_0000115: A Bud_Cold_Hardiness_Disposition is a Midwinter_Hardiness_Disposition that inheres specifically in dormant grapevine buds and is realized through the capacity of bud tissues to survive freezing temperatures through deep supercooling of bud primordia and/or tolerance to ice formation in bud scales and adjacent tissues. This disposition represents the most economically critical component of grapevine cold hardiness, as bud survival determines the following season's shoot number, cluster number, and ultimately crop yield. Grapevine buds survive freezing primarily through supercooling—the maintenance of water in liquid state below its equilibrium freezing point—rather than through freeze tolerance, with bud primordia remaining ice-free while surrounding tissues freeze. The supercooling capacity of grapevine buds is limited by ice nucleation events that trigger rapid freezing, detectable as low-temperature exotherms (LTEs) in differential thermal analysis, with the LTE temperature correlating with bud lethal temperature. The compound bud structure of grapevine, containing primary, secondary, and tertiary bud primordia within a common bud scale envelope, creates a hierarchy of cold hardiness with important implications for crop recovery following winter injury. Primary buds are typically least hardy but most fruitful, secondary buds more hardy but less fruitful, and tertiary buds most hardy but minimally fruitful, enabling partial crop recovery when primary buds are killed but secondary or tertiary buds survive. Bud_Cold_Hardiness_Disposition is the primary selection target in cold-climate grape breeding and the key parameter for cultivar recommendations in regions with severe winters.
IAO_0000116: Bud_Cold_Hardiness_Disposition is_a Midwinter_Hardiness_Disposition. Bud cold hardiness is economically the most critical tissue-specific hardiness because bud survival determines next season's crop. Child classes address the three bud components within the compound bud structure: Primary_Bud_Hardiness_Disposition, Secondary_Bud_Hardiness_Disposition, and Tertiary_Bud_Hardiness_Disposition. Grapevine buds survive freezing primarily through supercooling rather than freeze tolerance, with low-temperature exotherms (LTEs) in differential thermal analysis marking lethal ice nucleation events. The differential hardiness among bud components enables partial crop recovery following intermediate freeze events.
IAO_0000118: Knospen-Frosthärte-Disposition @de
IAO_0000118: Knospen-Kältetoleranz @de
IAO_0000118: Schlafende-Knospen-Härte @de
IAO_0000118: bud LT50
IAO_0000118: bud freeze tolerance
IAO_0000118: dormant bud hardiness
IAO_0000119: Andrews PK, Sandidge CR, Toyama TK (1984) Deep supercooling of dormant and deacclimating Vitis buds, American Journal of Enology and Viticulture 35:175-177 Quamme HA (1986) Use of thermal analysis to measure freezing resistance of grape buds, Canadian Journal of Plant Science 66:945-952 Ferguson JC et al. (2011) Dynamic thermal profiles of grapevine cold hardiness, American Journal of Enology and Viticulture 62:407-413
has db xref: PO:0000055

Bud Competence Restoration
type: Class
subclass of: Dormancy Release
IAO_0000112: In Chardonnay vines in Champagne, bud competence restoration is completed by mid-February following accumulation of approximately 1000 chilling hours, with restoration verified through forcing tests showing budbreak within 11 days, molecular analysis confirming restored CYCLIN D and CDK expression potential, and ultrastructural examination showing meristematic cells with characteristics of division-ready G1 phase including prominent nucleoli and dispersed chromatin.
IAO_0000114: IAO_0000122
IAO_0000115: Bud competence restoration in Vitis vinifera represents the comprehensive re-establishment of growth capability in dormant buds following chilling-dependent dormancy release, encompassing the restoration of all cellular, molecular, and physiological capacities required for meristematic activity and developmental growth upon receipt of appropriate environmental signals. This restoration process occurs through the final phases of endodormancy and early ecodormancy as chilling-dependent changes complete the dismantling of dormancy-maintaining mechanisms and prepare buds for growth response to spring warming. The cellular dimension of competence restoration involves the re-establishment of cell cycle readiness in meristematic cells, with restoration of cyclin expression potential, degradation of CDK inhibitors that blocked division during dormancy, and chromatin remodeling that makes cell cycle gene promoters accessible for transcription upon growth signal reception. The hormonal dimension encompasses the restoration of growth hormone signaling systems, including sensitization of cytokinin receptors that promote cell division, restoration of gibberellin response capacity that enables cell elongation, and re-establishment of auxin polar transport that organizes growth patterns, while ABA signaling capacity that inhibited growth during dormancy becomes reduced. The metabolic dimension involves the restoration of biosynthetic pathway capacity to support the rapid synthesis of proteins, nucleic acids, cell wall materials, and membranes required for growth, with enzyme systems prepared for rapid activation upon growth initiation even while remaining at low activity during ecodormant quiescence. The connectivity dimension addresses the restoration of symplastic communication through callose degradation at plasmodesmata, re-establishing the cell-to-cell signaling required for coordinated growth responses across meristematic tissues. The verification of competence restoration r…
IAO_0000116: Bud_Competence_Restoration represents the second component phase of Dormancy_Release addressing comprehensive re-establishment of growth capability. Distinguished from Competence_Achievement which marks the endpoint, while Bud_Competence_Restoration addresses the process encompassing cellular, hormonal, metabolic, and connectivity dimensions. Subdivides into Growth_Capacity_Restoration, Metabolic_Reactivation_Potential, and Budbreak_Readiness as component aspects. Verified through forcing tests and molecular markers. Completeness affects subsequent growth vigor and uniformity.
IAO_0000118: Knospen-Kapazitäts-Wiedererrichtung @de
IAO_0000118: Knospenkompetenz-Wiederherstellung @de
IAO_0000118: Knospenwachstumsfähigkeit-Restauration @de
IAO_0000118: Meristemkompetenz-Erholung @de
IAO_0000118: bud capacity re-establishment
IAO_0000118: bud growth competence restoration
IAO_0000118: dormant bud reactivation potential
IAO_0000118: meristem competence recovery
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle
has db xref: no direct PO equivalent

Bud Development Rate Quality
type: Class
subclass of: Developmental Rate Quality
IAO_0000112: Bud development rate comparison among cultivars following adequate chilling reveals the genetic variation affecting budbreak timing and frost vulnerability, with Chardonnay showing rapid bud development (150 growing degree-days base 10°C from February 1 to BBCH 09 budbreak), Merlot intermediate (195 GDD to budbreak), and Cabernet Sauvignon slow (240 GDD to budbreak), with the 60% difference in thermal time requirement translating to 10-18 days difference in budbreak date depending on spring temperatures, demonstrating how bud development rate variation provides natural frost avoidance in late-developing cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: Bud development rate quality is a developmental rate quality that represents the speed of bud progression from dormancy through swelling, woolly bud, green tip, and leaf emergence stages, characterizing the rate of dormancy release and early shoot initiation that determines budbreak timing and the synchronization of early growth with spring conditions affecting frost risk and initial canopy establishment. Within the BFO framework, this quality specifically addresses the bud developmental dimension of phenological rate, distinguishing bud progression rate from subsequent shoot development while recognizing that bud development rate during the critical dormancy-to-budbreak transition establishes the timing of all subsequent phenological events through its determination of when active growth commences. The ontological significance lies in bud development rate determining the earliest vulnerable phenological stages, where rapid bud development following warm late-winter periods can advance budbreak into frost-risk windows, while slow development provides frost avoidance through delayed exposure of tender tissues, making bud development rate a primary determinant of spring frost vulnerability that varies with cultivar genetics and dormancy fulfillment status. The regulatory basis for bud development rate involves the interaction between chilling satisfaction (fulfilling endodormancy requirements) and subsequent heat accumulation (driving ecodormancy release and bud growth), with the degree of chilling affecting both the heat requirement for budbreak and the synchrony of bud development across the vine, such that well-chilled vines show uniform, predictable bud development while inadequately chilled vines show delayed, erratic budbreak. The cultivar variation in bud development rate distinguishes early-budding cultivars (Chardonnay, Gewürztraminer with rapid bud development requiring less heat accumulation) from late-budding cultivars (Mourvèdre, Cabernet Sauvignon with s…
IAO_0000116: Bud_Development_Rate_Quality addresses the speed of bud progression from dormancy through budbreak determining spring frost vulnerability. This quality is regulated by chilling satisfaction and subsequent heat accumulation. The class supports budbreak prediction and frost risk management through bud development rate characterization.
IAO_0000118: Austriebsrate @de
IAO_0000118: Dormanzfreisetzungsrate @de
IAO_0000118: Frühjahresentwicklungsrate @de
IAO_0000118: Knospenentwicklungsrate @de
IAO_0000118: bud growth rate
IAO_0000118: budbreak rate
IAO_0000118: dormancy release rate
IAO_0000118: spring development rate
IAO_0000119: Duchêne E et al. (2010) A grapevine (Vitis vinifera L.) deoxy-d-xylulose synthase gene colocates with a major quantitative trait loci for terpenol content. Theoretical and Applied Genetics 120(7): 1451-1461 Ferguson JC et al. (2014) Dynamic thermal time model of cold hardiness for dormant grapevine buds. Annals of Botany 113(5): 801-811
has db xref: PO:0000037

Bud Freezing Tolerance Quality
type: Class
subclass of: Tissue Freezing Tolerance Quality
IAO_0000112: Bud freezing tolerance quality comparison across commercial Vitis vinifera cultivars established cultivar-specific hardiness rankings for cold-climate site selection guidance. Differential thermal analysis (DTA) measuring the low-temperature exotherm (LTE) indicating bud freezing provided precise supercooling point determination for buds collected at maximum midwinter hardiness. Riesling demonstrated superior bud freezing tolerance quality with mean LTE at -26.2°C and LT50 (50% bud mortality) at -25.5°C, establishing it as one of the most cold-hardy V. vinifera cultivars. Chardonnay showed intermediate bud freezing tolerance quality with LTE at -23.8°C and LT50 at -23.0°C. Merlot exhibited poor bud freezing tolerance quality with LTE at -20.5°C and LT50 at -19.8°C, restricting its successful cultivation to regions where winter minima rarely exceed -20°C. Within-cultivar variation showed that primary bud freezing tolerance was consistently 2.5-3.5°C lower than secondary bud tolerance, with tertiary buds showing an additional 1-2°C advantage, establishing the backup bud survival margins available for recovery following marginal freeze events. The bud freezing tolerance quality characterization enabled cultivar recommendations matched to site-specific winter minimum temperature probabilities, with Riesling recommended for sites with regular -25°C events while Merlot was restricted to sites with rare occurrence of temperatures below -18°C.
IAO_0000114: IAO_0000122
IAO_0000115: Bud freezing tolerance quality is a tissue freezing tolerance quality that inheres in grapevine dormant buds and represents the capacity to survive freezing temperatures through deep supercooling mechanisms that maintain bud primordia in an unfrozen state down to temperatures at which homogeneous ice nucleation occurs, with the supercooling point determining the survival threshold and varying among cultivars, bud positions, and acclimation states in ways that establish bud survival probability under specific winter minimum temperature exposures. This quality addresses the most economically critical tissue for cold hardiness assessment, recognizing that dormant compound buds contain the primordia for the following season's shoots, leaves, and inflorescences such that bud survival directly determines spring growth capacity and potential crop load, making bud freezing tolerance the primary determinant of cultivar suitability for cold-climate viticulture. The ontological significance of bud freezing tolerance quality lies in its direct relationship to crop security, with inadequate bud hardiness resulting in spring shoot deficits that reduce yield proportionally to bud mortality, while the differential hardiness of primary, secondary, and tertiary buds within compound buds provides a hierarchical recovery system where progressively hardier backup buds can partially compensate for primary bud loss. The biological basis of bud freezing tolerance encompasses the deep supercooling mechanism in which the meristematic tissues of bud primordia avoid ice formation through the combination of structural barriers limiting ice propagation from surrounding tissues, low water content reducing ice nucleation probability, and the accumulation of sugars and other compounds further depressing the freezing point of cellular water. The supercooling capacity of buds increases during autumn acclimation as dehydration reduces water content and cryoprotectant accumulation depresses the tempera…
IAO_0000116: Bud_Freezing_Tolerance_Quality is_a Tissue_Freezing_Tolerance_Quality, representing the cold hardiness specifically of dormant compound buds critical for spring growth capacity. This class addresses the economically most important tissue for cold hardiness assessment. Deep supercooling mechanism distinguishes bud hardiness from freezing tolerance of woody tissues. LTE (low-temperature exotherm) from DTA provides precise supercooling point measurement. Primary-secondary-tertiary bud hardiness differential provides hierarchical backup system. The -20 to -26°C range among V. vinifera cultivars enables climate-matched selection. Basal > distal bud hardiness affects pruning strategies for cold-damaged vines.
IAO_0000118: Knospen-Gefrier-Toleranz @de
IAO_0000118: Knospen-Kältehärte @de
IAO_0000118: Knospen-Unterkühlungskapazität @de
IAO_0000118: Winterknospen-Überlebensfähigkeit @de
IAO_0000118: bud cold hardiness
IAO_0000118: bud supercooling capacity
IAO_0000118: bud winter survival
IAO_0000118: dormant bud freezing resistance
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and cold deacclimation kinetics in grape. American Journal of Enology and Viticulture 57:20-26 Londo JP, Kovaleski AP (2019) Deconstructing cold hardiness: variation in supercooling ability and chilling requirements in the wild grapevine Vitis riparia. Australian Journal of Grape and Wine Research 25:276-285
has db xref: PO:0000008

Bud Fruitfulness Disposition
type: Class
subclass of: Fruitfulness Disposition
disjoint with: Second Crop Potential Disposition
IAO_0000112: Bud fruitfulness in Chardonnay increases from 0.8 clusters per bud at node 1-2 to 2.1 clusters at nodes 5-8, then decreases slightly to 1.8 at nodes 12-15. Riesling shows relatively uniform fruitfulness (1.4-1.8 clusters) across nodes 3-12, enabling flexible pruning strategies. Primary buds contain 1-3 inflorescence primordia in most cultivars, while secondary buds average 0.5-1.0 and tertiary buds rarely exceed 0.3 primordia. Microscopic dissection of dormant buds reveals primordium development stage, with fully differentiated primordia (stage 5-6) indicating high fruitfulness potential.
IAO_0000114: IAO_0000122
IAO_0000115: A fruitfulness disposition that is the inherited capacity of a Vitis vinifera plant to form inflorescence primordia within compound buds at specific positions along the cane, with characteristic patterns of primordium number and development across node positions from base to apex.
IAO_0000116: Bud_Fruitfulness_Disposition serves as the parent class for position-specific fruitfulness patterns. The compound bud structure in grapevine contains primary, secondary, and tertiary buds, each with different fruitfulness potential. Environmental conditions during primordium initiation (temperature, light, carbohydrate availability) in year N-1 strongly influence bud fruitfulness realized in year N. Pruning strategy must consider cultivar-specific fruitfulness patterns to optimize yield and quality.
IAO_0000118: Augenfertilität @de
IAO_0000118: Knospenfruchtbarkeit @de
IAO_0000118: bud fertility
IAO_0000118: node fruitfulness
IAO_0000118: positional fertility trait
IAO_0000118: positionelle Fruchtbarkeit @de
IAO_0000119: Buttrose MS (1974) Climatic factors and fruitfulness in grapevines. Horticultural Abstracts 44:319-326 Dunn GM, Martin SR (2000) Do temperature conditions at budburst affect flower number in Vitis vinifera L. cv. Cabernet Sauvignon? Australian Journal of Grape and Wine Research 6:116-124
has db xref: PO:0009009

Bud Fruitfulness Quality
type: Class
subclass of: Yield Potential Quality
IAO_0000112: Bud fruitfulness assessment comparing canopy positions in Cabernet Sauvignon reveals the light exposure effect on cluster initiation, with well-exposed exterior buds showing high fruitfulness (2.2 clusters/bud, two inflorescence primordia visible in dissected buds), partially shaded interior buds showing moderate fruitfulness (1.4 clusters/bud), and heavily shaded basal interior buds showing low fruitfulness (0.6 clusters/bud, many buds with only leaf primordia), with the fruitfulness gradient explaining the 60% yield reduction when dense canopies shade developing buds, demonstrating how previous-season canopy management affects current-season yield potential through bud fruitfulness determination.
IAO_0000114: IAO_0000122
IAO_0000115: Bud fruitfulness quality is a yield potential quality that represents the number of inflorescence primordia (cluster initials) present within dormant buds, characterizing the reproductive capacity established during bud differentiation the previous season that determines the maximum cluster number achievable from each bud when it grows the following spring. Within the BFO framework, this quality specifically addresses the primordial cluster dimension of yield potential, distinguishing the reproductive structures formed within buds from subsequent flower development or fruit set while recognizing that bud fruitfulness sets the first and most fundamental limit on yield—a bud containing no inflorescence primordia cannot produce clusters regardless of how favorable subsequent conditions may be. The ontological significance lies in bud fruitfulness being determined a full season before the clusters will be harvested, with conditions during the critical differentiation period (typically 4-8 weeks post-flowering of the current season) establishing the reproductive potential that will only be expressed 12-14 months later, creating the temporal separation between determination and expression that makes fruitfulness both difficult to manage in the current season and potentially predictable from the previous season's conditions. The factors affecting bud fruitfulness during differentiation include light exposure (well-exposed buds differentiating more cluster primordia than shaded buds), temperature (moderate warmth favoring differentiation, extremes potentially limiting it), carbohydrate availability (adequate reserves supporting primordial development), and node position (basal buds often less fruitful than mid-cane positions), with these factors explaining the management connections between canopy architecture, vine balance, and subsequent yield potential. The measurement of bud fruitfulness involves dissection of dormant buds under magnification to count visible infloresce…
IAO_0000116: Bud_Fruitfulness_Quality addresses the inflorescence primordia number within buds determining cluster potential. This quality is established during bud differentiation the previous season. The class supports yield forecasting and canopy management through fruitfulness characterization linking previous conditions to current potential.
IAO_0000118: Knopensfertilität @de
IAO_0000118: Knospenfruchbarkeit @de
IAO_0000118: Traubenanlage @de
IAO_0000118: bud fertility
IAO_0000118: cluster initiation
IAO_0000118: inflorescence primordia number
IAO_0000118: reproductive bud capacity
IAO_0000118: reproduktive Knospenkapazität @de
IAO_0000119: Srinivasan C, Mullins MG (1981) Physiology of flowering in the grapevine—a review. American Journal of Enology and Viticulture 32(1): 47-63 May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119
has db xref: PO:0000037

Bud Load Specification
type: Class
subclass of: Pruning Method Description
IAO_0000112: The bud load specification for Pinot Noir in the Côte de Nuits prescribes 8 buds on the fruiting cane plus 2 buds on the renewal spur for a total of 10 count buds per vine at Guyot simple — at a planting density of 10,000 vines/ha this yields 100,000 buds/ha, of which approximately 85-90% will produce shoots (accounting for blind buds and winter mortality), generating 85,000-90,000 shoots/ha each bearing 1-2 clusters for a potential yield of 50-60 hl/ha before any green harvest reduction. In contrast, the bud load specification for Cabernet Sauvignon on bilateral cordon in Coonawarra prescribes 14-16 two-bud spurs (28-32 buds per vine) at 3,700 vines/ha yielding approximately 100,000-120,000 buds/ha for a target yield of 6-8 t/ha.
IAO_0000114: IAO_0000122
IAO_0000115: A pruning method description that documents the total number of retained buds per vine after pruning, specifying the primary determinant of potential shoot number, cluster number, and crop load that establishes the vine's yield ceiling for the upcoming growing season and constitutes the most direct mechanism for regulating the balance between vegetative growth and reproductive output.
IAO_0000116: Bud_Load_Specification is the single most important quantitative parameter in pruning because it establishes the potential shoot population from which all subsequent yield and canopy density outcomes derive. The optimal bud load for a given vine is determined by the interaction of vine capacity (the total amount of vegetative and reproductive growth the vine can ripen in the available season), target yield (set by appellation regulations, quality objectives, and economic requirements), and cultivar-specific fruitfulness patterns: excessive bud load relative to vine capacity produces overcropping symptoms (delayed ripening, poor fruit quality, reduced carbohydrate reserves), while insufficient bud load wastes vine capacity and reduces economic returns. The Ravaz index (yield/pruning weight ratio, optimal range 5-10 for most wine grapes) provides the retrospective assessment of whether bud load was appropriate, with values above 10 indicating overcropping and values below 3 indicating under-utilization of vine capacity. Appellation specifications frequently prescribe maximum bud loads (e.g., Burgundy Grand Cru limits typically 8-10 buds per vine for Guyot).
IAO_0000118: Anschnittmenge-Spezifikation @de
IAO_0000118: Augenzahl-Vorgabe @de
IAO_0000118: Knospenbelastungs-Spezifikation @de
IAO_0000118: bud number specification
IAO_0000118: retained bud count
IAO_0000118: vine bud load target
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 335-365 Ravaz L (1911) L'effeuillage de la vigne, Annales de l'École Nationale d'Agriculture de Montpellier 11: 216-244 Smart RE and Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles pp: 91-120
has db xref: no direct PO equivalent

Bud Mite Resistance Disposition
type: Class
subclass of: Eriophyid Mite Resistance Disposition
disjoint with: Erineum Formation Resistance Disposition
IAO_0000112: Long-term evaluation of Bud_Mite_Resistance_Disposition at the Viticulture Research Center Haro, Spain, monitored bud mite damage across 25 cultivars over 8 seasons in replicated vineyard blocks without acaricide application. Spring shoot damage was scored on a 0-5 scale assessing internode shortening, leaf distortion, and scar tissue presence, while fruitfulness was measured as clusters per shoot. The susceptible cultivar 'Garnacha Tinta' exhibited chronic bud mite damage with mean spring scores of 3.2, shortened first internodes (4.2 cm vs 8.5 cm in healthy vines), and 25% fruitfulness reduction (0.9 vs 1.2 clusters/shoot in protected controls). Damage severity varied substantially among seasons (scores 1.8-4.5) correlating with winter minimum temperatures affecting mite survival. 'Tempranillo' demonstrated strong Bud_Mite_Resistance_Disposition with consistently low damage scores (mean 0.6, range 0.2-1.1 across seasons), normal internode development, and no detectable fruitfulness impact despite equivalent mite populations detected in dormant bud dissections. Anatomical examination revealed that 'Tempranillo' buds possessed tighter scale overlap and denser scale trichomes than 'Garnacha', potentially limiting mite access to meristematic tissues. Additionally, 'Tempranillo' showed more rapid spring bud development, reducing the duration of susceptibility to mite feeding on undifferentiated tissues. These combined structural and phenological factors likely contribute to its Bud_Mite_Resistance_Disposition.
IAO_0000114: IAO_0000122
IAO_0000115: A Bud_Mite_Resistance_Disposition is an Eriophyid_Mite_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that prevent or limit colonization, feeding, and damage within dormant and developing buds by bud-infesting eriophyid mites, particularly the bud mite strain of Colomerus vitis and the grape rust mite Calepitrimerus vitis. This disposition represents resistance to mites that overwinter within bud scales and feed on meristematic tissues during bud development, causing a spectrum of damage ranging from mild scarring and reduced leaf size to severe shoot stunting, shortened internodes, distorted leaves, and drastically reduced fruitfulness. Bud mite damage is often more economically significant than erineum damage, as severe infestations can reduce crop yields by 30-50% through destruction of developing inflorescences within buds. Resistance mechanisms potentially include bud architectural features limiting mite access to feeding sites, chemical factors within bud tissues toxic or deterrent to mites, rapid tissue differentiation reducing the window of susceptibility, and overall bud vigor enabling compensation for moderate mite damage. Bud mite damage is notoriously variable among vines and seasons, complicating resistance evaluation, as factors including vine stress, winter temperatures affecting mite survival, and spring weather affecting bud development interact with host genotype to determine damage severity. Nevertheless, consistent cultivar differences have been documented, with some cultivars showing chronic susceptibility while others rarely exhibit damage despite equivalent mite pressure, providing evidence for genetic variation in Bud_Mite_Resistance_Disposition amenable to selection.
IAO_0000116: Bud_Mite_Resistance_Disposition is_a Eriophyid_Mite_Resistance_Disposition. Bud mites include the bud strain of Colomerus vitis and Calepitrimerus vitis (grape rust mite), both of which overwinter in buds and damage developing shoots. Bud mite damage is more economically significant than erineum but more difficult to evaluate due to high environmental variability. Resistance appears to involve both structural (bud architecture) and phenological (rapid development) components. Bud mite biology differs sufficiently from the erineum strain that resistance may be independently controlled.
IAO_0000118: Colomerus bud strain resistance
IAO_0000118: Colomerus-Knospen-Resistenz @de
IAO_0000118: Knospengallmilben-Abwehr @de
IAO_0000118: Knospenmilben-Resistenz-Disposition @de
IAO_0000118: bud eriophyid resistance
IAO_0000118: grape bud mite resistance
IAO_0000119: Walton VM et al. (2007) Relationship between rust mites Calepitrimerus vitis (Nalepa) and bud damage on selected grape cultivars, Vitis 46:66-70 Bernard MB et al. (2005) Eriophyoid mite damage in Vitis vinifera (grapevine) in Australia: Calepitrimerus vitis and Colomerus vitis (Acari: Eriophyidae) as the causes of the damage, Experimental and Applied Acarology 35:207-223 Smith LM, Stafford EM (1948) The bud mite and the erineum mite of grapes, Hilgardia 18:317-334
has db xref: PO:0000055

Bud Scale Formation
type: Class
subclass of: Dormancy Establishment
IAO_0000112: In Merlot vines in Saint-Émilion, Bordeaux, bud scale formation progresses during October and early November with outer scale primordia ceasing expansion and differentiating into protective scales by mid-October, dense trichome development on outer scale surfaces completing by late October, and full bud scale enclosure of dormant meristems achieved by early November when scales show characteristic brown coloration and tight overlapping arrangement typical of BBCH stage 93.
IAO_0000114: IAO_0000122
IAO_0000115: Bud scale formation in Vitis vinifera represents the developmental process during which the outermost leaf primordia of dormant buds differentiate into specialized protective structures that provide physical and physiological protection for enclosed meristematic tissues during winter dormancy. This process occurs during autumn as part of dormancy establishment, with bud scales developing from leaf primordia that would have formed foliage leaves under continued growth conditions but instead differentiate into the tough, often pubescent protective structures characteristic of dormant grapevine buds. The bud scales of Vitis vinifera are morphologically modified leaves that retain recognizable leaf-like features including a flattened blade-like structure and association with the node position, but exhibit distinctive specializations including thick cuticle development, dense trichome coverage particularly on outer scale surfaces, accumulation of phenolic compounds that provide antimicrobial protection, and the development of tight overlapping arrangement that seals the bud interior from environmental exposure. The developmental transition from leaf primordium to bud scale involves altered patterns of gene expression that suppress normal leaf blade expansion and promote the alternative developmental program leading to scale morphology, with this transition triggered by the same dormancy-inducing signals of short photoperiod and declining temperatures that drive overall dormancy establishment. The physical protection provided by bud scales includes reduction of water loss from enclosed tissues that would otherwise desiccate during winter, limitation of ice propagation into bud interior during freezing events, and exclusion of fungal pathogens and small invertebrates that might otherwise damage dormant meristems. The number of bud scales per dormant bud varies somewhat among cultivars and bud positions, typically ranging from 2-4 outer scales that provide the primary prote…
IAO_0000116: Bud_Scale_Formation represents a morphological component of Dormancy_Establishment, specifically addressing the development of protective bud structures. Distinguished from normal leaf development by the alternative differentiation pathway producing protective rather than photosynthetic structures. Occurs in parallel with ABA_Accumulation and Deep_Dormancy_Entry during dormancy establishment. Typically involves 2-4 outer scales per bud. Provides physical protection against desiccation, freezing, and pathogens. Duration of active scale differentiation spans 3-4 weeks during autumn.
IAO_0000118: Knospenschuppen-Bildung @de
IAO_0000118: Knospenschutz-Entwicklung @de
IAO_0000118: Schuppenblatt-Entwicklung @de
IAO_0000118: Winterknospen-Beschuppung @de
IAO_0000118: bud scale development
IAO_0000118: dormant bud scale formation
IAO_0000118: protective scale development
IAO_0000118: scale leaf formation
IAO_0000119: Pratt C (1974) Vegetative anatomy of cultivated grapes - a review. American Journal of Enology and Viticulture 25: 131-150 Morrison JC (1991) Bud development in Vitis vinifera L. Botanical Gazette 152: 304-315 Mullins MG, Bouquet A, Williams LE (1992) Biology of the Grapevine Cambridge University Press
has db xref: no direct PO equivalent

Bud Swelling
type: Class
subclass of: Bud Burst
IAO_0000112: Riesling in Mosel initiates bud swelling at BBCH 01-03 in mid-April after 1100-1300 chilling hours and 180-220 growing degree days base 10°C, with swelling phase requiring 12-15 days under spring conditions averaging 11-14°C mean temperature and 60-75% relative humidity, representing later burst timing characteristic of this cool-climate cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Bud swelling constitutes the initial visible phase of bud burst, characterized by volumetric expansion of dormant buds through water uptake and resumption of metabolic activity in meristematic tissues. This process corresponds to BBCH stages 01-03, marking the transition from endodormancy to active growth as winter buds increase 15-30% in volume over 7-14 days. The process initiates when sustained temperatures above 10°C trigger hormonal signals releasing growth inhibition, with abscisic acid concentrations declining in bud tissues while cytokinin levels increase through root-to-shoot transport. Water uptake drives initial expansion as osmotic potential increases in bud cells through starch hydrolysis to soluble sugars and protein synthesis from stored nitrogen compounds. Cell walls soften through expansin activity and loosening of cellulose-hemicellulose networks, allowing turgor-driven expansion without cell division at this stage. Vascular reconnection between bud and supporting cane tissue establishes functional xylem for water transport and phloem for nutrient delivery from storage reserves. The outer bud scales begin separating at margins as internal tissues expand, creating visible gaps between protective scales while green tissue remains concealed. Metabolic reactivation includes elevated respiration rates consuming stored carbohydrates, protein synthesis supporting cell structure and enzyme production, and lipid mobilization from storage membranes. Temperature sensitivity at this stage is high, with development rate approximately doubling for each 10°C increase between 10-25°C base temperatures. The process exhibits three distinguishable phases based on swelling progression and bud scale separation, progressing from initial barely-visible expansion through clearly enlarged buds to late swelling where scale tips separate revealing first hints of internal green tissue. Cultivar variation in swelling rate and duration reflects genetic differences in dormancy d…
IAO_0000116: Bud_Swelling precedes Bud_Breaking and represents expansion phase before protective scales actually separate fully. Distinguished by bud remaining closed with scales touching while overall bud volume increases measurably. Further subdivided into Early_Bud_Swelling, Advanced_Bud_Swelling, and Late_Bud_Swelling based on progression. Temperature and water availability are primary rate-limiting factors.
IAO_0000118: Knospenquellung @de
IAO_0000118: Knospenschwellung @de
IAO_0000118: Schwellphase @de
IAO_0000118: bud swell
IAO_0000118: swollen bud stage
IAO_0000118: winter bud swelling
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 157-172 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 63-78 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Bud Swelling Initiation
type: Class
subclass of: Dormancy Break
IAO_0000112: In Grüner Veltliner vines in the Wachau, Austria, bud swelling initiation is observed in late March when accumulated GDD reach approximately 120 units, with buds showing visible enlargement and scale separation at BBCH stage 05 within 3-4 days of threshold achievement, woolly trichomes becoming visible at scale margins within 5-6 days, and progression to green tip emergence at BBCH stage 07 occurring within 8-12 days depending on subsequent temperature conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Bud swelling initiation in Vitis vinifera represents the first externally visible sign of dormancy break, characterized by the enlargement of dormant buds as the enclosed primordial shoot begins expansion that increases bud volume and produces visible separation of bud scales. This morphological change marks the transition from the externally static appearance of dormant buds to the dynamic developmental progression of budbreak, serving as the practical field indicator that dormancy has been broken and active growth has commenced. The cellular basis of bud swelling involves the initiation of cell expansion in the primordial shoot enclosed within bud scales, driven by turgor pressure generated through osmotic water uptake into enlarging cells, with cell wall loosening enabling the increase in cell volume that produces macroscopic bud enlargement. The anatomical changes during bud swelling initiation include the expansion of primordial leaves and internodes that were formed during the previous growing season and remained quiescent through dormancy, separation of bud scales as the expanding shoot pushes against them, and the appearance of woolly trichomes at scale margins as protective structures become visible through widening scale gaps. The temporal position of bud swelling initiation corresponds to BBCH stage 05 in the standardized grapevine phenological scale, representing the first stage of visible development following the dormant winter period at BBCH 00 and preceding the green tip emergence at BBCH 07 that follows as development progresses. The rate of bud swelling following initiation varies with temperature, with warm conditions accelerating expansion and producing rapid progression through subsequent developmental stages, while cool conditions slow expansion and may extend the bud swell phase over days to weeks. The synchrony of bud swelling initiation across a vine or vineyard provides important information about dormancy status and subsequent growth unifo…
IAO_0000116: Bud_Swelling_Initiation represents the first visible developmental event within Dormancy_Break. Distinguished from internal growth resumption by representing the externally observable morphological change. Corresponds to BBCH stage 05. Driven by cell expansion and turgor development in primordial shoot. Rate varies with temperature following initiation. Synchrony indicates uniformity of dormancy release. Marks transition to increased frost sensitivity requiring protection attention.
IAO_0000118: Knospenschwellungs-Initiierung @de
IAO_0000118: Knospenschwellungsbeginn @de
IAO_0000118: bud enlargement initiation
IAO_0000118: bud swell onset
IAO_0000118: early bud swelling
IAO_0000118: frühe Knospenvergrößerung @de
IAO_0000118: sichtbarer Austriebsbeginn @de
IAO_0000118: visible budbreak beginning
IAO_0000119: Lorenz DH et al (1995) Growth stages of the grapevine: Phenological growth stages of the grapevine - BBCH-scale. Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Pratt C (1974) Vegetative anatomy of cultivated grapes - a review. American Journal of Enology and Viticulture 25: 131-150
has db xref: no direct PO equivalent

Bud Viability Quality
type: Class
subclass of: Dormancy Depth Quality
IAO_0000112: Bud viability assessment following severe winter in Cabernet Franc reveals the survival pattern guiding spring management, with dissection of 200 buds across the vineyard showing 62% primary bud viability (38% killed by mid-winter -24°C event), 85% secondary bud viability (more hardy secondary buds surviving better), and positional pattern of 45% primary viability at basal nodes (1-3) versus 72% at mid-cane positions (4-8), with this viability information enabling adjusted pruning (leaving additional buds to compensate for mortality) and realistic yield expectations (reduced crop from secondary bud contribution to surviving shoot population).
IAO_0000114: IAO_0000122
IAO_0000115: Bud viability quality is a phenological quality that represents the living status and growth potential of grapevine buds, characterizing whether buds contain living meristematic tissue capable of producing shoots when conditions become favorable, with viability being the fundamental prerequisite for spring growth that determines the productive potential available after winter and the recovery capacity following any damaging events. Within the BFO framework, this quality addresses the living status dimension of bud condition, distinguishing whether buds are alive from their dormancy status or hardiness level while recognizing that viability is binary at the individual bud level (alive or dead) but continuous at the population level (percentage of buds viable), with viability assessment providing the direct measure of bud survival that hardiness measurements only indirectly predict. The ontological significance lies in bud viability determining the productive capacity emerging from winter, where the percentage of viable buds directly establishes the maximum number of shoots possible (setting the ceiling for yield potential), the distribution of viability among bud types (primary versus secondary) affects the quality potential (primary buds being more fruitful), and viability patterns across the vine (basal versus distal positions) affect training and pruning decisions for the coming season. The compound bud structure of grapevine creates the hierarchy of primary, secondary, and tertiary buds within each compound bud, with differential viability among these components providing the backup system that enables some recovery even when primary buds are killed, though at the cost of reduced fruitfulness and altered shoot characteristics from secondary or tertiary bud origin. The assessment of bud viability involves either dissection methods (cutting buds to observe tissue color, with green indicating viable and brown indicating dead tissue) or forcing methods (placing bud s…
IAO_0000116: Bud_Viability_Quality serves as the parent class for bud type-specific viability (Primary, Secondary, Basal). This quality addresses the living status determining productive potential after winter. The class supports post-winter assessment and management planning through bud viability characterization.
IAO_0000118: Knospenvitalität @de
IAO_0000118: Knospenüberlebensrate @de
IAO_0000118: Meristemlebensfähigkeit @de
IAO_0000118: bud liveness
IAO_0000118: bud survival
IAO_0000118: bud vitality
IAO_0000118: meristem viability
IAO_0000119: Wolpert JA, Howell GS (1986) Cold acclimation of Concord grapevines III. Relationship between cold hardiness, tissue water content, and shoot maturation. Vitis 25(3): 151-159 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 267-330
has db xref: PO:0000037

Budbreak Readiness
type: Class
subclass of: Bud Competence Restoration
IAO_0000112: In Grüner Veltliner vines in the Wachau, Austria, budbreak readiness is achieved by mid-February following satisfaction of the approximately 1100 chilling hour requirement, with ready buds demonstrating forcing response within 9 days at 22°C, ultrastructural examination showing meristem cells with prominent nucleoli and dispersed chromatin characteristic of division readiness, and subsequent field budbreak occurring predictably within 5 days of accumulated growing degree days reaching 130 units above the 10°C base temperature in late March.
IAO_0000114: IAO_0000122
IAO_0000115: Budbreak readiness in Vitis vinifera represents the fully prepared state achieved following completion of dormancy release processes, describing buds that have restored all competencies required for growth and await only adequate heat accumulation to initiate the visible developmental changes of budbreak. This state of readiness is achieved when chilling requirements have been satisfied, growth capacity has been restored, and metabolic systems have been prepared for reactivation, establishing the complete preparation for growth that characterizes the ecodormant bud following endodormancy release. The cellular dimension of readiness involves meristematic cells poised at the G1/S boundary of the cell cycle prepared to initiate DNA replication and subsequent division upon appropriate signaling, with all cell cycle components present and functional awaiting activation. The molecular dimension encompasses the full complement of growth-related gene transcripts and proteins accumulated in preparation for growth, with transcription factors poised to activate growth programs and biosynthetic enzymes ready for rapid upregulation. The hormonal dimension involves the growth-permissive hormone balance established through dormancy release, with low ABA removing inhibition, sensitized cytokinin and gibberellin signaling prepared to transduce growth signals, and auxin transport systems ready to establish the polar gradients organizing growth. The structural dimension addresses the ultrastructural preparation of meristematic cells for division, including prominent nucleoli indicating ribosome biogenesis capacity, dispersed chromatin indicating transcriptional readiness, and organized cytoskeleton prepared for division and expansion. The practical significance of budbreak readiness relates to the predictability of subsequent development, with ready buds responding uniformly and predictably to heat accumulation according to growing degree day models, enabling accurate prediction of bu…
IAO_0000116: Budbreak_Readiness represents the complete preparedness state within Bud_Competence_Restoration describing fully prepared buds awaiting heat accumulation. Distinguished from earlier competence states by representing complete preparation for imminent growth. Encompasses cellular, molecular, hormonal, and structural readiness dimensions. Enables predictable budbreak response to heat accumulation. Transition to active growth when GDD requirement satisfied, typically 100-300 units. Corresponds to late BBCH 00 immediately preceding visible bud swelling.
IAO_0000118: Austriebsbereitschaft @de
IAO_0000118: Knospenaktivierungs-Bereitschaft @de
IAO_0000118: Knospenaustritts-Vorbereitung @de
IAO_0000118: Wachstumsinitiierungs-Bereitschaft @de
IAO_0000118: bud activation readiness
IAO_0000118: budbreak preparedness
IAO_0000118: growth initiation readiness
IAO_0000118: pre-budbreak competence
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lorenz DH et al (1995) Growth stages of the grapevine: Phenological growth stages of the grapevine - BBCH-scale. Australian Journal of Grape and Wine Research 1: 100-103
has db xref: no direct PO equivalent

Budbreak Timing Description
type: Class
subclass of: Phenological Timing Description
IAO_0000112: The budbreak timing description of Chardonnay documents early budbreak (OIV 301:3) — typically reaching 50% green tip 3-5 days before the Chasselas reference, placing Chardonnay among the early-budding cultivars in European phenological rankings. At Burgundy latitudes (47°N), Chardonnay budbreak occurs in late March to early April (March 25 - April 10, depending on winter and spring temperatures), approximately 7-10 days before Pinot Noir and 12-18 days before the late-budding Cabernet Sauvignon. This early budbreak exposes Chardonnay to significant spring frost risk — the tender green shoots emerging at budbreak are killed at temperatures of -2 to -3°C, and late frost events in early April have caused catastrophic crop losses in Chablis (notably 2016, 2017, and 2021), motivating the widespread use of frost protection measures (bougies, aspersion, wind machines, and increasingly electrical resistance heating) in frost-prone Chardonnay vineyards.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological timing description component that records the date at which 50% of buds on the vine have reached the green tip stage (E-L stage 4, Baggiolini stage C, BBCH 07) — the phenological event marking the end of winter dormancy and the beginning of the active growing season — scored according to OIV descriptor 301 on a scale from very early (state 1) to very late (state 9) relative to the Chasselas reference, with budbreak timing determining the cultivar's exposure risk to late spring frost and the length of the available growing season from first growth to harvest.
IAO_0000116: Budbreak_Timing_Description documents the first visible phenological event of the growing season — the moment when the protective bud scales separate and the green shoot tip emerges, signaling that the accumulated chilling requirement (typically 400-1,200 chilling hours below 7°C for V. vinifera) and the subsequent heat requirement for bud growth resumption have been satisfied. The timing of budbreak is controlled by the interaction of two sequential physiological processes — endodormancy release (requiring adequate chilling during winter to satisfy the cultivar-specific chilling requirement) and ecodormancy break (requiring adequate spring warmth to trigger growth resumption after endodormancy is satisfied): cultivars differ in both their chilling requirement (low-chill cultivars like Chasselas and Chardonnay satisfy dormancy earlier, enabling earlier growth resumption) and their base temperature for spring growth (some cultivars initiating growth at lower temperatures than others), with the combined effect determining the relative budbreak sequence that is consistent across sites. The practical significance of budbreak timing centers on frost risk management — each day of earlier budbreak increases the probability of frost damage because late frost events become less frequent as spring progresses, and the accumulated research from Burgundy, Champagne, Chablis, and other frost-prone regions has quantified the economic value of later budbreak at approximately 2-5% reduced frost damage probability per day of delay, making late budbreak a desirable trait for frost-prone sites even when the reduced growing season length constrains cultivar choice.
IAO_0000118: Austriebs-Zeitpunkt @de
IAO_0000118: Austriebszeitpunkt-Dokumentation @de
IAO_0000118: Knospendurchbruch-Beschreibung @de
IAO_0000118: budburst timing record
IAO_0000118: dormancy break date
IAO_0000118: spring growth initiation
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Duchêne E and Schneider C (2005) Grapevine and climatic changes, Agronomy for Sustainable Development 25: 93-99 Lavee S and May P (1997) Dormancy of grapevine buds, Australian Journal of Grape and Wine Research 3: 31-46 Jones GV and Davis RE (2000) Climate influences on grapevine phenology, American Journal of Enology and Viticulture 51: 249-261
has db xref: PO:0025428

Budbreak Timing Disposition
type: Class
subclass of: Phenological Timing Disposition
IAO_0000112: Budbreak timing spans a 4-6 week range across V. vinifera cultivars in any given location, with Chardonnay and Pinot Noir among the earliest (base 10°C GDD requirement of 50-80°C) and Mourvèdre and Carignan among the latest (GDD requirement of 120-160°C). In Bordeaux, Merlot reaches BBCH 09 (green tip visible) approximately 7-10 days before Cabernet Sauvignon in the same vineyard. Budbreak date shows year-to-year variation of ±10-18 days within cultivar depending on spring temperature patterns. The base temperature for bud development ranges from 7-12°C across cultivars, with lower base temperatures associated with earlier budbreak.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological timing disposition that is the inherited capacity of a Vitis vinifera plant to initiate visible bud swelling and green tissue emergence (BBCH 07-09) at a characteristic time in spring, determined by the interaction of chilling fulfillment, heat accumulation requirements, and genotype-specific thermal sensitivity.
IAO_0000116: Budbreak_Timing_Disposition serves as the parent class for early, mid-season, and late budbreak categories. The trait represents the first visible phenological event of the growing season and determines the starting point for GDD accumulation toward subsequent stages. Budbreak timing interacts critically with spring frost risk, as earlier cultivars face greater frost exposure probability. Thermal time models using cultivar-specific base temperatures predict budbreak with ±3-5 day accuracy when dormancy release timing is correctly estimated.
IAO_0000118: Austriebs-Disposition @de
IAO_0000118: Austriebszeitpunkt @de
IAO_0000118: Knospentreiben @de
IAO_0000118: bud emergence timing
IAO_0000118: budburst timing
IAO_0000118: spring phenology trait
IAO_0000119: Duchêne E, Schneider C (2005) Grapevine and climatic changes: a glance at the situation in Alsace. Agronomy for Sustainable Development 25:93-99 Garcia de Cortázar-Atauri I et al. (2009) Performance of several models for predicting budburst date of grapevine (Vitis vinifera L.). International Journal of Biometeorology 53:317-326
has db xref: PO:0025532

Budwood Role
type: Class
subclass of: Scion Wood Role
disjoint with: Graftwood Role
IAO_0000112: A dormant cane of Merlot clone 181 bears a Budwood_Role, harvested in February from a certified scion mother vine, stored at 2°C wrapped in moist newspaper, then transported to a California vineyard for T-budding onto established 110 Richter rootstocks in late May—each cane yielding 8-12 viable buds for field insertion. Budwood of Grüner Veltliner clone 17 serves in a Budwood_Role for chip budding operations at Austrian nurseries, with individual chip buds excised using specialized knives and immediately inserted into prepared rootstock notches. A budstick of Shiraz clone BVRC30 bears a Budwood_Role in Australian field budding programs, supporting T-bud insertion during the rootstock's active growth period when bark slips readily from cambium.
IAO_0000114: IAO_0000122
IAO_0000115: A scion wood role that inheres in stem material designated as the source of individual buds for budding propagation techniques (T-budding, chip budding), where single buds with associated bark shield or chip tissue are excised and inserted into rootstock tissue to establish the scion variety. Budwood provides the meristematic bud tissue that develops into the scion shoot system, with each bud potentially producing an independent grafted vine—enabling high multiplication rates from limited source material compared to grafting techniques requiring multi-node scion segments. Budwood quality assessment focuses on bud health (visual inspection for damage, disease symptoms, or developmental abnormalities), bud maturity (dormant buds for dormant budding, active buds for June budding), and bark condition (ease of peeling for T-budding, chip uniformity for chip budding). Budwood is typically harvested as whole canes (budsticks) from which individual buds are excised at the time of budding, maintaining bud viability through the brief period between harvest and insertion.
IAO_0000116: Budwood_Role captures scion material specifically destined for budding rather than grafting, emphasizing individual bud extraction over multi-node segment use. Budding techniques (T-budding, chip budding) differ from grafting in using minimal scion tissue—a single bud with bark shield rather than a multi-node cane segment—enabling maximum multiplication from limited budwood supplies and field propagation without the controlled-environment requirements of benchgrafting. Budwood storage duration is typically shorter than graftwood (days to weeks rather than months), as the small tissue mass is more susceptible to desiccation. The "budstick" designation refers to whole canes maintained as the bud source, with individual buds excised as needed during budding operations—maintaining bud viability better than pre-excision storage of isolated buds.
IAO_0000118: Augenstecklingsholz @de
IAO_0000118: Edelaugenholz @de
IAO_0000118: Okulations-Reiser @de
IAO_0000118: bud source material
IAO_0000118: budding wood
IAO_0000118: budstick
IAO_0000118: budwood
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 468-480 Whiting JR (2004) Grapevine rootstocks, Winetitles Dry N (2007) Grapevine rootstocks, Lythrum Press Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0000055

Bulk Density Quality
type: Class
subclass of: Density Quality
IAO_0000112: Bulk density assessment of machine-harvested Chardonnay in transport bins shows values of 0.72±0.05 g/mL compared to theoretical maximum of 0.82 g/mL for perfectly packed berries, with the 12% void space providing essential cushioning that reduces crushing damage during transport, while overfilled bins with bulk density exceeding 0.78 g/mL show 35% higher juice loss indicating excessive compaction and quality compromise.
IAO_0000114: IAO_0000122
IAO_0000115: Bulk density quality is a density quality that inheres in aggregated grape structures at scales above individual berries and represents the mass per unit volume of clustered or canopy-level assemblages where interstitial air spaces between component elements significantly influence the measured value. Within the BFO framework, this quality addresses organizational scales where the spatial arrangement of discrete units creates a composite material whose bulk density differs substantially from the intrinsic density of constituent tissues, recognizing that packing geometry and void volume are determinative factors alongside component material properties. The ontological significance lies in bulk density capturing structural organization information not accessible through measurements of individual components, enabling characterization of cluster compactness, canopy porosity, and harvest bin fill efficiency that affect disease susceptibility, light penetration, spray coverage, and logistics operations. Bulk density measurement requires specification of the boundaries defining the measured volume, whether the convex hull of a cluster, the rectangular prism of a canopy measurement zone, or the container volume for harvested fruit, as these boundary definitions determine void space inclusion. The relationship between bulk density and component density depends on packing fraction, which for grape clusters typically ranges from 0.45-0.75 depending on berry size uniformity and cluster architecture, meaning cluster bulk density of 0.55-0.85 g/mL emerges from berries with intrinsic density of 1.05-1.10 g/mL. Understanding bulk density at cluster and canopy scales supports vineyard management decisions including cluster thinning for disease control, canopy manipulation for light exposure optimization, and harvest logistics planning for transport efficiency and fruit integrity during handling.
IAO_0000116: Bulk_Density_Quality serves as the parent class for specific aggregation scales including Cluster_Packing_Density_Quality and Canopy_Density_Quality, establishing the principle that interstitial void volume distinguishes bulk from intrinsic material density. This class bridges plant biology with agricultural engineering considerations of harvest logistics and processing efficiency. Measurement protocols must specify boundary definitions and compaction state for reproducibility.
IAO_0000118: Aggregatdichte @de
IAO_0000118: Füllungsdichte @de
IAO_0000118: Packungsdichte @de
IAO_0000118: Schüttdichte @de
IAO_0000118: aggregate density
IAO_0000118: apparent density of assemblage
IAO_0000118: packing density
IAO_0000118: volumetric fill density
IAO_0000119: Pezzi F, Caprara C (2009) Mechanical grape harvesting: investigation of the transmission of vibrations. Biosystems Engineering 103(3): 281-286 Intrieri C et al. (2008) Yield efficiency of high quality wine grape production in the Po Valley. Acta Horticulturae 785: 309-316
has db xref: no direct PO equivalent

Bulk Elastic Modulus Quality
type: Class
subclass of: Elastic Modulus Quality
disjoint with: Youngs Modulus Quality
IAO_0000112: Bulk elastic modulus determination for Syrah leaves through pressure-volume analysis reveals values of 12.3 MPa under well-watered conditions increasing to 19.8 MPa following three weeks of progressive water deficit, with the 61% increase in modulus indicating cell wall stiffening that maintains leaf turgor at 0.15 MPa higher water content during drought, complementing the 0.35 MPa osmotic adjustment to provide compound improvement in drought tolerance through both osmotic and elastic mechanisms.
IAO_0000114: IAO_0000122
IAO_0000115: Bulk elastic modulus quality is an elastic modulus quality that represents the volumetric stiffness of plant tissue defined as the ratio of turgor pressure change to relative volume change, characterizing the tissue-level resistance to compression under hydrostatic pressure generated by osmotic water uptake into cells. Within the BFO framework, this quality specifically characterizes the mechanical property governing the relationship between turgor and cell volume at the tissue scale, integrating contributions from individual cell wall elasticity, cell geometry, and tissue architecture into a bulk parameter accessible through pressure-volume analysis. The ontological significance lies in bulk elastic modulus determining the water storage capacity of tissues (with lower modulus tissues storing more water per unit pressure change) and the sensitivity of turgor to water loss (with higher modulus tissues maintaining turgor with less volume change), representing a key parameter distinguishing drought response strategies among species and cultivars. Bulk elastic modulus in grapevine leaves typically ranges from 5-25 MPa depending on developmental stage, water status history, and measurement methodology, with higher values in mature, acclimated leaves compared to young expanding leaves. The distinction between bulk modulus and cell wall elastic modulus reflects the tissue-level measurement that includes cellular architecture effects, where cell geometry, intercellular spaces, and the distribution of cell types all influence the relationship between pressure and volume at tissue scale. Determination of bulk elastic modulus employs pressure-volume curve analysis, where the slope of the linear (turgor-positive) region relates pressure change to volume change, or may be calculated from paired measurements of water potential and relative water content during tissue dehydration. The acclimation plasticity of bulk elastic modulus enables adjustment of tissue mechanical properties…
IAO_0000116: Bulk_Elastic_Modulus_Quality specifically addresses the tissue-scale volumetric stiffness derived from pressure-volume analysis, distinguishing from cell wall elastic modulus measured at cellular scale and Young's modulus measured in uniaxial testing geometry. This quality appears in the pressure-volume relationship as the parameter governing the turgor-volume relationship, with higher values indicating more rigid tissues. The class supports quantitative water relations analysis and drought tolerance characterization.
IAO_0000118: Druck-Volumen-Elastizität @de
IAO_0000118: Gesamtelastizitätsmodul @de
IAO_0000118: Kompressionsmodul @de
IAO_0000118: Volumenelastizitätsmodul @de
IAO_0000118: pressure-volume elastic modulus
IAO_0000118: tissue bulk modulus
IAO_0000118: volumetric elastic modulus
IAO_0000118: ε
IAO_0000119: Tyree MT, Jarvis PG (1982) Water in tissues and cells. In: Lange OL, Nobel PS, Osmond CB, Ziegler H (eds) Encyclopedia of Plant Physiology Vol 12B, Springer, Berlin, pp. 35-77 Schultz HR, Matthews MA (1993) Growth, osmotic adjustment, and cell-wall mechanics of expanding grape leaves during water deficits. Crop Science 33(2): 287-294
has db xref: no direct PO equivalent

Bulk Red Wine Scion Role
type: Class
subclass of: Red Wine Scion Role
IAO_0000112: Tempranillo bears a Bulk_Red_Wine_Scion_Role in La Mancha, Spain, yielding 15-25 t/ha under irrigation on the high central plateau to produce everyday table wines at €2-5/bottle, contrasting with its Premium_Red_Wine_Scion_Role in Rioja and Ribera del Duero. Carignan (Mazuelo, Carignane) historically served in a Bulk_Red_Wine_Scion_Role across southern France and California, valued for productivity, color, and blending utility though now partially rehabilitated for quality production from old vines. Bonarda (Douce Noir) bears a Bulk_Red_Wine_Scion_Role in Argentina, planted extensively in Mendoza and San Juan for volume wine production at yields exceeding 20 t/ha. Nero d'Avola serves both bulk and premium roles in Sicily depending on yield level and site.
IAO_0000114: IAO_0000122
IAO_0000115: A red wine scion role that inheres in a grafted scion cultivar by virtue of its designation for high-volume, commodity-oriented red wine production, where viticultural and winemaking practices prioritize yield, consistency, and cost-efficiency to produce wines for everyday consumption at accessible price points. Bulk red wine scions are cultivated to achieve high yields (typically 12-25 t/ha, with some irrigated regions exceeding 30 t/ha) while maintaining acceptable color, basic varietal character, and commercial soundness. Bulk production favors vigorous, productive cultivars tolerant of mechanical harvesting, minimal hand labor, and industrial-scale vinification. Wines are typically released within months of harvest without extended aging, blended for consistency across vintages, and priced for volume markets (typically below €5-10/bottle retail). Major bulk red wine production occurs in Spain's La Mancha, southern France (Languedoc-Roussillon), Italy's Puglia and Sicily, California's Central Valley, Argentina's Mendoza, Chile's Central Valley, and Australia's Riverland and Murray-Darling regions.
IAO_0000116: Bulk_Red_Wine_Scion_Role represents the volume end of red wine production essential for supplying everyday wine consumption at affordable prices. The same cultivar frequently serves in both bulk and premium roles depending on viticulture practices—Tempranillo, Sangiovese, Grenache, and Shiraz span the quality spectrum from €2 supermarket wines to €200 classified growths. Bulk production increasingly involves internationally recognized varieties (Cabernet Sauvignon, Merlot, Syrah) grown at high yields for varietal-labeled wines, in addition to traditional volume varieties (Carignan, Monastrell, Bobal). Bulk wine often enters international trade as blending wine, adding color, body, or varietal character to wines finished and bottled in importing countries.
IAO_0000118: Großmengenrotweinsorte @de
IAO_0000118: Keltertraube für Massenwein @de
IAO_0000118: Massenrotweinsorte @de
IAO_0000118: bulk red wine variety
IAO_0000118: commodity red wine variety
IAO_0000118: high-yield red wine cultivar
IAO_0000118: volume red wine variety
IAO_0000119: Anderson K, Aryal NR (2020) Database of Regional, National and Global Winegrape Bearing Areas by Variety, 2000 and 2010, Wine Economics Research Centre, University of Adelaide Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane OIV (2019) Statistical Report on World Vitiviniculture, International Organisation of Vine and Wine
has db xref: no direct PO equivalent

Bulk White Wine Scion Role
type: Class
subclass of: White Wine Scion Role
IAO_0000112: Airén bears a Bulk_White_Wine_Scion_Role as the world's most planted white variety by area (though declining), yielding 15-30 t/ha on the arid central Spanish plateau to produce neutral wines for domestic consumption, blending, and brandy production at €1-3/bottle. Trebbiano Toscano (Ugni Blanc) serves in a Bulk_White_Wine_Scion_Role across central Italy and southwestern France, producing high-acid, neutral wines at yields exceeding 15 t/ha for Cognac distillation and everyday table wine. Pinot Grigio bears a Bulk_White_Wine_Scion_Role in the Veneto's high-yielding plains (Delle Venezie DOC), producing commercial wines at 15-20 t/ha for international markets, contrasting with premium Pinot Grigio from Friuli or Alto Adige at half those yields.
IAO_0000114: IAO_0000122
IAO_0000115: A white wine scion role that inheres in a grafted scion cultivar by virtue of its designation for high-volume, commodity-oriented white wine production, where viticultural and winemaking practices prioritize yield, consistency, and cost-efficiency to produce wines for everyday consumption at accessible price points. Bulk white wine scions are cultivated to achieve high yields (typically 12-25 t/ha, with some irrigated regions exceeding 30 t/ha) while maintaining commercial soundness, acceptable varietal character, and microbial stability. Bulk production favors vigorous, productive cultivars tolerant of warm climates (maintaining acidity despite heat), mechanical harvesting, and industrial-scale vinification with minimal hand labor. Wines are typically fermented in temperature-controlled stainless steel, released within months of harvest without extended aging, often sweetened (1-15 g/L residual sugar) for mass-market appeal, and priced for volume markets (typically below €5-8/bottle retail). Major bulk white wine production occurs in Spain (Airén in La Mancha), Italy (Trebbiano in central regions), southern France (Colombard, Ugni Blanc), California's Central Valley (Chardonnay, French Colombard), and Australia's inland regions.
IAO_0000116: Bulk_White_Wine_Scion_Role represents volume production essential for supplying everyday white wine consumption globally. Many white varieties span bulk and premium production depending on viticulture—Chardonnay ranges from €2 Central Valley wines (25 t/ha) to €500 Montrachet (5 t/ha) from the same varietal designation. Bulk white wine production increasingly focuses on internationally recognized varieties (Chardonnay, Sauvignon Blanc, Pinot Grigio) grown at high yields for varietal-labeled wines rather than traditional anonymous blending varieties. Climate is a critical factor warm-climate bulk production often requires acidification to compensate for acid loss during ripening at high yields.
IAO_0000118: Großmengenweißweinsorte @de
IAO_0000118: Keltertraube für weißen Massenwein @de
IAO_0000118: Massenweißweinsorte @de
IAO_0000118: bulk white wine variety
IAO_0000118: commodity white wine variety
IAO_0000118: high-yield white wine cultivar
IAO_0000118: volume white wine variety
IAO_0000119: Anderson K, Aryal NR (2020) Database of Regional, National and Global Winegrape Bearing Areas by Variety, Wine Economics Research Centre, University of Adelaide Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane OIV (2019) Statistical Report on World Vitiviniculture, International Organisation of Vine and Wine
has db xref: no direct PO equivalent

Bulk Wine Role
type: Class
subclass of: Quality Tier Role
IAO_0000112: Cinsault vines in the Languedoc-Roussillon bearing a bulk wine role are cultivated in mechanically managed bush-trained plantings at yields of 80-120 hl/ha exceeding AOC limits and therefore declassified to Vin de France or Vin sans IG status, harvested mechanically at 10-11° potential alcohol, sold in 24,000-liter flexitanks at 0.40-0.70 €/liter ex-cellar to négociants and bottling operations in northern Europe for private-label supermarket wines, with global bulk wine trade volumes estimated at 35-40 million hectoliters annually representing approximately 15% of total world wine production.
IAO_0000114: IAO_0000122
IAO_0000115: A quality tier role that inheres in a grapevine whose fruit is produced for the unbranded bulk wine market, sold in large-volume containers (flexitanks, tanker trucks, ISO containers) without consumer-facing labeling, destined for blending, private-label bottling, industrial processing, or distillation at the lowest price tier of the commercial wine chain.
IAO_0000116: Bulk_Wine_Role represents the commodity end of the wine market where the vine's fruit enters an undifferentiated supply chain with no traceability to specific vineyards, producers, or vintage in the final bottled product. The role is defined by the absence of provenance identity in the commercial chain rather than by inherently low fruit quality: viticultural conditions at bulk-producing sites may produce sound, clean fruit that is commercially competent but economically allocated to the lowest-value channel. Major bulk wine trading flows include southern France to northern Europe, Spain to multiple destinations, Chile and Argentina to export markets, and Australia's inland regions to domestic and Asian markets.
IAO_0000118: Fasswein-Rolle @de
IAO_0000118: Industriewein-Rolle @de
IAO_0000118: Schüttgutwein-Rolle @de
IAO_0000118: bulk wine vine role
IAO_0000118: commodity wine role
IAO_0000118: industrial wine role
IAO_0000119: OIV (2023) State of the World Vine and Wine Sector Ciatti Company (2023) Global Wine Market Update Anderson K (2004) The World's Wine Markets: Globalization at Work, Edward Elgar Publishing pp: 62-85
has db xref: no direct PO equivalent

Bunch Stem Necrosis Quality (Ca)
type: Class
subclass of: Calcium Deficiency Symptom Quality
disjoint with: Tip Burn Quality (Ca)
IAO_0000112: Bunch stem necrosis quality assessment for calcium deficiency in Australian Shiraz identified the disorder on a site with marginal calcium availability exacerbated by high evaporative demand limiting xylem calcium delivery to fruit clusters. Cluster evaluation at véraison revealed bunch stem necrosis quality affecting 18% of clusters, with symptoms showing the characteristic Ca-associated pattern of tip-to-base progression (acropetal to basipetal along the rachis) distinct from the branch-point concentration of Mg-associated grape stem necrosis. Affected clusters showed bunch stem necrosis quality with rachis tissue collapse beginning at the cluster apex, brown necrosis spreading basipetally over 2-3 weeks, and terminal berries shriveling and dropping while basal portions remained functional initially. Timing analysis confirmed the Ca-association with bunch stem necrosis quality appearing at 3 weeks post-fruit set, earlier than typical Mg-associated symptoms that develop post-véraison. Nutritional assessment showed petiole Ca at 1.0% (marginal) but importantly showed rachis Ca at only 0.3% versus 0.8% in unaffected clusters from the same vines, indicating that Ca delivery to rachis tissue rather than whole-vine Ca status was the limiting factor. Environmental analysis revealed that the bunch stem necrosis quality concentrated in positions with high cluster exposure and associated high berry transpiration, where xylem Ca preferentially followed the transpiration stream to leaves rather than the relatively low-transpiring rachis tissue. Corrective management with pre-véraison foliar CaCl₂ applications (0.5% solution, 3 applications at 7-day intervals) targeting cluster zone reduced bunch stem necrosis quality incidence to 5% the following season.
IAO_0000114: IAO_0000122
IAO_0000115: Bunch stem necrosis quality in calcium deficiency is a calcium deficiency symptom quality that inheres in grapevine cluster rachis tissue and represents the physiological disorder characterized by collapse and necrosis of rachis and pedicel tissue during fruit development resulting from calcium-limited cell wall integrity, with symptoms typically initiating at the cluster tip and progressing basipetally toward the peduncle, causing berry shrivel, detachment, and cluster desiccation that can result in significant crop loss, and distinguished from the magnesium-associated grape stem necrosis (Stiellähme) by its different distribution pattern, predisposing factors, and timing. This quality captures a distinct calcium-related disorder, recognizing that while both calcium and magnesium deficiencies can cause rachis necrosis, the Ca-associated form shows characteristic features enabling differential diagnosis and informing appropriate corrective management. The ontological significance of bunch stem necrosis quality in calcium deficiency lies in its economic impact through crop loss and its indication of calcium nutrition or transport limitations that may also affect other quality parameters, as well as the importance of distinguishing it from Mg-associated grape stem necrosis to enable correct diagnosis and treatment. The biological basis of calcium-deficiency bunch stem necrosis encompasses the role of calcium in pectin cross-linking that provides mechanical strength to cell walls, the vulnerability of rapidly expanding rachis tissue during early berry development when cell wall synthesis is most active, and the limited calcium supply to rachis tissue through xylem transport that may be inadequate during periods of high transpiration from leaves competing for xylem calcium delivery. The timing of Ca-associated bunch stem necrosis typically shows earlier development than Mg-associated grape stem necrosis, often appearing during the berry set to pre-véraison period when r…
IAO_0000116: Bunch_Stem_Necrosis_Quality_(Ca) is_a Calcium_Deficiency_Symptom_Quality, representing the rachis collapse disorder from Ca-limited cell wall integrity. This class addresses a Ca-associated cluster disorder distinct from Mg-associated Stiellähme. Tip-to-base progression distinguishes from branch-point concentration of Mg disorder. Earlier timing (fruit set to véraison) than Mg-associated symptoms (véraison to harvest). Rachis Ca concentration more diagnostic than whole-vine Ca status. High evaporative demand diverts xylem Ca to leaves away from rachis. Foliar Ca application to clusters provides targeted correction.
IAO_0000118: BSN
IAO_0000118: Ca-induced rachis necrosis
IAO_0000118: Ca-induzierte Rappennekrose @de
IAO_0000118: Kalzium-Stiellähme @de
IAO_0000118: Traubenstiel-Kollaps @de
IAO_0000118: Traubenstiellähmung bei Ca-Mangel @de
IAO_0000118: calcium bunch stem disorder
IAO_0000118: cluster stem collapse
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Krasnow MN et al. (2010) Evidence for substantial maintenance of membrane integrity and cell viability in normally developing grape (Vitis vinifera L.) berries throughout development. Journal of Experimental Botany 59:849-859 White PJ, Broadley MR (2003) Calcium in plants. Annals of Botany 92:487-511
has db xref: PO:0009001

Bush Head Arm
type: Class
subclass of: Head Trained Arm
IAO_0000112: A bush head arm on Vitis vinifera cv. Assyrtiko on volcanic soils of Santorini, Greece, one of six irregularly-positioned arms emerging from swollen head at ground level (head barely 15cm above soil), arms extending 35-65cm in various directions creating low spreading bush approximately 80cm diameter and 40cm height, traditional kouloura (basket) training protecting clusters within tangled arm and shoot structure from strong Aegean winds, total vine bearing 28 spurs distributed irregularly across six arms supporting approximately 48 shoots and 4.2kg crop, representing traditional bush head architecture adapted to extreme environmental conditions (strong winds, minimal rainfall, volcanic soils) where irregular low bush form provides protection and drought tolerance impossible with conventional upright training systems.
IAO_0000114: IAO_0000122
IAO_0000115: A head-trained arm in generalized bush or shrub configuration without specific gobelet architecture, characterized by multiple arms radiating from central head creating irregular bush-like form, variable arm lengths and angles creating informal structure, minimal or absent trellis support creating self-supporting bush vine, and flexible architecture adapting to vine vigor, terrain constraints, or traditional practices in diverse regions worldwide. Bush head arms represent broad category encompassing various head-training approaches beyond formal gobelet, including irregular bush vines in old Mediterranean vineyards, adapted head training in challenging terrain (steep slopes, rocky soils), traditional systems in diverse global regions (Greece, Portugal, South Africa, Australia, South America), and transitional or degraded gobelet structures that have lost formal architecture over time through irregular renewal or damage recovery.
IAO_0000116: Bush head arms encompass diverse informal head-training approaches unified by multi-arm radiating architecture and self-supporting bush habit but lacking standardized formal structure of gobelet or other named systems. The informal architecture often reflects adaptation to challenging conditions (extreme slopes preventing trellis installation, poor soils limiting vine vigor necessitating compact structure, harsh climates requiring protective low bush form), historical evolution in regions without strong training traditions, or degradation of formal systems over time through inconsistent renewal. Bush head training provides advantages in challenging situations including no trellis requirements (reducing establishment costs and infrastructure maintenance), adaptation to irregular terrain (individual vine positioning without row constraints), drought tolerance (limited canopy reducing water demand), and flexibility accommodating variable vine vigor. However, bush training severely limits mechanization, creates labor-intensive hand operations, produces typically low yields, and complicates disease management through dense tangled structures with poor air circulation.
IAO_0000118: Busch-Arm @de
IAO_0000118: free-form head arm
IAO_0000118: freie Buschform-Arm @de
IAO_0000118: informal bush arm
IAO_0000118: irregular head arm
IAO_0000118: unregelmäßige Kopfarm @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Bush Vine Role
type: Class
subclass of: Head Trained Vine Role
disjoint with: Gobelet Trained Role
IAO_0000112: A 120-year-old Shiraz bush vine in Barossa Valley's Eden Valley subregion bears a Bush_Vine_Role, its gnarled trunk supporting an irregular crown of spurs producing <2 kg of intensely concentrated fruit per vine—the bush form representing pre-phylloxera planting practices and commanding premium pricing for "old vine" designation. A Chenin Blanc bush vine in Swartland's dryland conditions serves in a Bush_Vine_Role, the self-supporting form adapted to 350 mm annual rainfall without irrigation, producing low yields of concentrated fruit for the region's distinctive dry white wines. A Cinsault bush vine in the Cape's hot Stellenbosch foothills bears a Bush_Vine_Role, the spreading canopy providing self-shading for this heat-sensitive variety under conditions that would stress trellised vines.
IAO_0000114: IAO_0000122
IAO_0000115: A head-trained vine role that inheres in a grapevine grown as a free-standing bush without formal arm structure, with fruiting canes or spurs arising from a head in a less structured arrangement than formal gobelet, typically resulting in a spreading, informal canopy shape adapted to challenging growing conditions. Bush vine training represents the least infrastructure-intensive viticultural approach, requiring no trellis, minimal training in early years, and tolerance of vine-to-vine variation in form that would be unacceptable in more formal systems. Bush vines are particularly associated with old-vine vineyards in Australia (Barossa, McLaren Vale), South Africa (Swartland), California (Lodi, Sonoma), and Mediterranean regions where surviving pre-modern plantings retain traditional training approaches. The bush vine designation often carries quality connotations—low yields from mature, deep-rooted vines producing concentrated, terroir-expressive fruit—though the term may also describe any informal head-trained vine regardless of age. Bush vine management accepts canopy irregularity, with individual vines developing distinctive forms based on their specific growth patterns, unlike the uniformity sought in formal training systems.
IAO_0000116: Bush_Vine_Role captures the informal head-trained category, distinguished from formal gobelet by the absence of defined arm structure and tolerance of greater vine-to-vine variation. The "bush vine" term has acquired marketing significance, particularly in Australian and South African contexts where it signals old-vine character, dryland authenticity, and premium positioning. Bush vine vineyards often represent surviving remnants of historical planting practices, with the informal training reflecting labor patterns and viticultural knowledge of earlier eras. Contemporary bush vine management may impose more structure than historic practice—renewal pruning to maintain balance, selective shoot positioning, limited canopy management—while retaining the fundamental self-supporting architecture. The distinction between bush vine and gobelet is not always clear the same vineyard might be described as either depending on regional terminology and the degree of formality in training.
IAO_0000118: Buschform @de
IAO_0000118: Buschrebe @de
IAO_0000118: Sprawl-Erziehung @de
IAO_0000118: Trockenland-Busch @de
IAO_0000118: bush training
IAO_0000118: bush vine
IAO_0000118: dryland bush
IAO_0000118: sprawl training
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Dry PR (2000) Canopy management for fruitfulness, Australian Journal of Grape and Wine Research 6: 109-115 Iland P et al. (2011) The Grapevine: From the Science to the Practice of Growing Vines for Wine, Patrick Iland Wine Promotions
has db xref: no direct PO equivalent

Caftaric Acid Content Quality
type: Class
subclass of: Hydroxycinnamic Acid Quality
disjoint with: Coutaric Acid Content Quality
IAO_0000112: Caftaric acid content quality in Riesling provides a key determinant of must oxidation trajectory, with typical concentrations of 80-150 mg/L creating the browning substrate that must be managed through protective handling German winemakers traditionally employ must sulfiting (50-80 mg/L SO₂) immediately after pressing to inhibit PPO and preserve caftaric acid in reduced form, maintaining the pale green-gold must color that indicates minimal oxidative damage and predicts superior wine freshness and aging potential.
IAO_0000114: IAO_0000122
IAO_0000115: Caftaric_Acid_Content_Quality represents the chemical quality characterizing the concentration of caftaric acid (2-caffeoyl-L-tartaric acid, trans-caffeoyltartaric acid) in grape berry tissue, capturing the dominant hydroxycinnamic acid derivative in Vitis vinifera grapes. Caftaric acid consists of caffeic acid (3,4-dihydroxycinnamic acid) esterified to the 2-position of L-tartaric acid, combining the phenylpropanoid moiety with grape's signature organic acid. This compound typically comprises 40-60% of total hydroxycinnamic acids in grape juice, with concentrations ranging from 50-200 mg/L depending on cultivar, vintage, and extraction conditions. Caftaric acid is the preferred substrate for grape polyphenol oxidase (PPO), undergoing rapid oxidation upon tissue disruption to form caftaric acid o-quinone. This quinone is highly reactive, capable of polymerizing to form brown pigments, reacting with glutathione to form grape reaction product (GRP, 2-S-glutathionyl caftaric acid), or oxidizing other phenolics through coupled oxidation reactions. The rate and extent of caftaric acid oxidation during must handling critically affects juice color and phenolic composition. Glutathione-rich musts convert caftaric acid quinone to the colorless, stable GRP rather than brown polymers, explaining why sulfur nutrition and grape glutathione content affect browning susceptibility. In wines that have not undergone extensive oxidation, caftaric acid persists as a major phenolic component, potentially undergoing slow hydrolysis to release free caffeic acid during aging. The caffeic acid moiety can serve as substrate for microbial reduction to volatile phenols, making caftaric acid an indirect precursor for vinylphenol formation.
IAO_0000116: Caftaric_Acid_Content_Quality specifically addresses the caffeic acid tartrate ester that dominates grape hydroxycinnamic acid composition. The oxidation chemistry of caftaric acid through quinone formation explains its central role in juice browning, making caftaric acid content a predictor of browning susceptibility rather than a direct quality attribute. The conversion to GRP through glutathione conjugation represents a detoxification pathway that protects other phenolics from coupled oxidation. Analysis employs HPLC with UV detection at 320 nm, with caftaric acid well-resolved from other hydroxycinnamic acid esters.
IAO_0000118: Caftarsäuregehalt @de
IAO_0000118: GRP precursor quality
IAO_0000118: GRP-Vorläuferqualität @de
IAO_0000118: Kaffeoyltartrat-Konzentration @de
IAO_0000118: Kaffeoylweinsäure-Gehalt @de
IAO_0000118: caffeoyl tartrate content
IAO_0000118: caffeoyltartaric acid concentration
IAO_0000118: caftaric acid level
IAO_0000119: Singleton VL et al. (1984) Caftaric Acid in Grapes and Conversion to a Reaction Product during Processing. Vitis 23(1): 27-40 Cheynier V et al. (1989) Characterization of 2-S-Glutathionyl Caftaric Acid and Its Hydrolysis in Relation to Grape Wines. Journal of Agricultural and Food Chemistry 37(4): 1069-1071
has db xref: no direct PO equivalent

Calcium Content
type: Class
subclass of: Nutrient Analysis Data
IAO_0000112: The calcium content of a Champagne vineyard on Campanian chalk documents very high exchangeable calcium of 35-45 cmol(+)/kg (7,000-9,000 mg/kg) — the calcium-saturated exchange complex reflects the calcareous parent material (>80% CaCO₃) that maintains calcium as the overwhelmingly dominant exchangeable cation (>90% of CEC), buffering the soil pH firmly at 8.0-8.3 and providing effectively unlimited calcium supply for vine uptake. This calcium abundance creates the distinctive nutritional environment of calcareous vineyard soils — the competition between calcium, potassium, and magnesium at root uptake sites (mediated by the Ca:K and Ca:Mg ratios on the exchange complex) restricts potassium uptake relative to calcium uptake, contributing to the lower must potassium and consequently lower must pH that characterizes wines from calcareous terroirs compared to wines from acid soils with lower calcium dominance. The very high calcium content of the Champagne chalk soils contrasts with the low exchangeable calcium (2-5 cmol(+)/kg) of acid granite-derived soils in parts of Galicia and the Minho (Portugal) where calcium leaching under high rainfall has depleted the exchange complex.
IAO_0000114: IAO_0000122
IAO_0000115: A nutrient analysis data component that records the concentration of exchangeable calcium in the vineyard soil, determined by ammonium acetate extraction (1M NH₄OAc at pH 7.0) and expressed in cmol(+)/kg or mg/kg, with calcium being the dominant exchangeable cation in most vineyard soils (typically occupying 60-85% of the exchange complex), serving as the primary soil structural stabilizer (promoting clay flocculation and aggregate stability), the major pH buffer in calcareous soils, and an essential nutrient for vine cell wall construction, membrane integrity, and fruit quality — though true calcium deficiency is rare in vineyard soils due to the abundance of calcium in most geological substrates.
IAO_0000116: Calcium_Content documents the base cation that dominates the exchange chemistry of most viticultural soils and whose abundance or scarcity fundamentally shapes the soil chemical environment. In calcareous soils (those containing free calcium carbonate, CaCO₃), the calcium content is effectively buffered at high levels by the dissolution equilibrium of the carbonate mineral — as plant uptake or leaching removes calcium from the exchange complex, CaCO₃ dissolution replenishes the exchangeable pool, maintaining calcium saturation until the carbonate reserve is exhausted (a process requiring millennia under normal weathering conditions): in non-calcareous soils, exchangeable calcium is maintained by the weathering of calcium-bearing primary minerals (plagioclase feldspar, pyroxenes, amphiboles) and by the return of calcium in organic matter cycling, with the calcium saturation declining progressively as weathering and leaching advance under humid conditions — the most intensely weathered tropical soils retaining only 10-20% calcium saturation compared to 80-95% in young calcareous soils. The viticultural significance of calcium extends beyond direct nutritional supply (vine calcium requirements are modest and easily met by most soils) to the indirect effects of calcium on potassium uptake — the Ca:K ratio on the exchange complex influences the relative rates of calcium and potassium uptake by vine roots, with high Ca:K ratios (>20:1) restricting potassium uptake and potentially reducing must pH, an effect exploited in the selection of calcareous sites and lime-tolerant rootstocks for quality-focused viticulture.
IAO_0000118: Boden-Calcium @de
IAO_0000118: Ca-Gehalt-Messung @de
IAO_0000118: Calciumgehalt @de
IAO_0000118: calcium availability assessment
IAO_0000118: exchangeable Ca measurement
IAO_0000118: soil calcium record
IAO_0000119: White RE (2003) Soils for Fine Wines, Oxford University Press Mpelasoka BS et al. (2003) A review of potassium nutrition in grapevines, Australian Journal of Grape and Wine Research 9: 154-168 Soil Survey Staff (2014) Keys to Soil Taxonomy, 12th edition, USDA-NRCS
has db xref: no direct PO equivalent

Calcium Content Quality
type: Class
subclass of: Macronutrient Content Quality
IAO_0000112: Calcium content quality in Champagne base wines reflects the region's famous chalk soils, with must calcium concentrations of 100-180 mg/L from Côte des Blancs vineyards on pure Cretaceous chalk versus 60-100 mg/L from Montagne de Reims sites on clay-limestone while the sensory contribution of this calcium difference remains debated, the correlation between chalk terroir, elevated calcium, and the perceived chalky, mineral texture of great Blanc de Blancs Champagne supports the terroir narrative linking soil composition through grape minerals to wine character.
IAO_0000114: IAO_0000122
IAO_0000115: Calcium_Content_Quality represents the chemical quality characterizing the concentration of calcium (Ca²⁺) in grape berry tissue, capturing the divalent cation essential for cell wall structure, membrane integrity, and fruit firmness. Calcium in grape berries ranges from 50-200 mg/L in juice, substantially lower than potassium but with distinct quality implications related to tissue integrity, tartrate stability, and potential sensory effects. Unlike potassium which accumulates via phloem, calcium enters berries predominantly through xylem transpirational flow during the pre-véraison period when berries are still transpiring actively. After véraison, the shift from xylem to phloem supply effectively stops calcium accumulation, meaning that berry calcium content is largely determined before ripening begins. This early-determined calcium pool binds extensively to cell wall pectins, contributing to tissue firmness and structural integrity that affects postharvest quality in table grapes and processing behavior in wine grapes. High calcium content in berries contributes to firmer texture valued in table grapes, while very high calcium can cause calcium tartrate precipitation in wine—a less common stability problem than potassium bitartrate but occurring in wines from calcium-rich soils. The calcium-to-magnesium ratio in soil affects uptake of both elements through competitive inhibition, with high-magnesium soils potentially limiting calcium nutrition. Limestone-derived soils provide abundant calcium, potentially contributing to the perceived mineral character associated with calcareous terroirs though direct sensory effects of calcium remain unproven. Calcium analysis employs atomic absorption spectroscopy or ICP-OES following appropriate sample preparation.
IAO_0000116: Calcium_Content_Quality addresses a mineral with distinct behavior from potassium due to its xylem-mediated accumulation that ceases at véraison. This early accumulation pattern means calcium content reflects pre-véraison conditions and cannot be modified by late-season management. Calcium's structural role in cell walls (binding pectin, providing rigidity) distinguishes its function from the osmotic and enzymatic roles of potassium. Calcium tartrate instability is less common than potassium bitartrate instability but can occur in wines from high-calcium terroirs, requiring cold stabilization or ion exchange treatment.
IAO_0000118: Beerencalciumqualität @de
IAO_0000118: Ca content
IAO_0000118: Ca-Gehalt @de
IAO_0000118: Calciumgehalt @de
IAO_0000118: Calciumkonzentration @de
IAO_0000118: berry calcium quality
IAO_0000118: calcium concentration
IAO_0000118: calcium level
IAO_0000119: Rogiers SY et al. (2006) Mineral Sinks within Ripening Grape Berries (Vitis vinifera L.). Vitis 45(3): 115-123 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 341-385
has db xref: no direct PO equivalent

Calcium Deficiency Symptom Quality
type: Class
subclass of: Macronutrient Deficiency Symptom Quality
IAO_0000112: Calcium deficiency symptom quality diagnosis in newly established Marlborough Sauvignon Blanc identified Ca limitation as the cause of tip burn symptoms and cluster disorders on an acidic site with soil pH 4.8 and exchangeable Ca at only 450 ppm. Visual calcium deficiency symptom quality assessment revealed characteristic tip burn on young leaves with brown necrosis at leaf tips and margins curling downward, affecting the apical 4-5 leaves on actively growing shoots while older leaves remained symptom-free, consistent with the immobile nutrient pattern affecting newest tissues. Cluster calcium deficiency symptom quality appeared as bunch stem necrosis with rachis tissue showing collapse and browning beginning at the cluster tip and progressing basipetally toward the peduncle, distinct from the Mg-associated grape stem necrosis pattern which typically shows concentration at branch points. Tissue analysis confirmed calcium deficiency symptom quality diagnosis with petiole Ca at 0.8% (deficient, threshold 1.2%) despite adequate soil calcium in total, with the low soil pH limiting Ca availability and high soil aluminum at 2.5 cmol/kg potentially interfering with Ca uptake. Root assessment revealed restricted root development attributed to Al toxicity at the low pH, compounding the calcium deficiency symptom quality by limiting the root system's capacity to acquire Ca from soil. Corrective lime application at 4 t/ha to raise pH above 5.5 and supply Ca, combined with foliar CaCl₂ application for immediate symptom relief, resolved calcium deficiency symptom quality within one season as pH correction improved both Ca availability and root function.
IAO_0000114: IAO_0000122
IAO_0000115: Calcium deficiency symptom quality is a macronutrient deficiency symptom quality that inheres in a grapevine organism and represents the characteristic visual symptoms and physiological disorders resulting from inadequate calcium availability, including necrosis of young leaf tips and margins (tip burn), bunch stem necrosis affecting cluster rachis integrity, reduced cell wall strength causing tissue collapse, and impaired membrane function affecting overall tissue quality, with calcium deficiency symptoms appearing on youngest tissues and growing points reflecting the phloem immobility of calcium that prevents remobilization from older organs. This quality captures the grapevine response to calcium limitation, recognizing that while calcium deficiency is relatively uncommon in field conditions due to adequate soil calcium in most viticultural regions, it can occur on highly acidic soils and creates characteristic symptoms affecting newest growth that distinguish it from mobile nutrient deficiencies. The ontological significance of calcium deficiency symptom quality lies in the critical structural and signaling roles of calcium in plant function, where deficiency affects cell wall integrity, membrane function, and signal transduction with consequences for tissue structure and stress tolerance, and in the distinctive symptom distribution on young tissues that provides diagnostic differentiation from deficiencies of mobile nutrients. The biological basis of calcium deficiency symptoms encompasses the structural role of calcium in cell wall pectin cross-linking providing mechanical strength, the function of calcium in membrane structure and stability, and the signaling role of calcium as a second messenger in numerous cellular responses, such that calcium deficiency produces symptoms reflecting compromised structural integrity and impaired cellular function. The phloem immobility of calcium results from its sequestration in cell walls and vacuoles in forms that cannot …
IAO_0000116: Calcium_Deficiency_Symptom_Quality is_a Macronutrient_Deficiency_Symptom_Quality, serving as parent class for Bunch_Stem_Necrosis_Quality_(Ca) and Tip_Burn_Quality_(Ca) which address specific calcium deficiency manifestations. This class addresses the overall calcium deficiency syndrome while child classes capture particular symptom types. Immobile nutrient showing symptoms on youngest tissues first (opposite of N, K, Mg). Cell wall structure and membrane function affected. Petiole Ca threshold ~1.2% at bloom. Uncommon in field conditions but occurs on acidic soils where Ca availability is limited. Aluminum toxicity at low pH compounds Ca deficiency.
IAO_0000118: Ca deficiency symptoms
IAO_0000118: Ca-Mangel-Zeichen @de
IAO_0000118: Kalziummangel-Symptome @de
IAO_0000118: Kalziumstress-Indikatoren @de
IAO_0000118: Niedrig-Kalzium-Symptome @de
IAO_0000118: calcium limitation signs
IAO_0000118: calcium stress indicators
IAO_0000118: low calcium symptoms
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Christensen P (2000) Nutrient deficiency symptoms in grapevines. University of California ANR Publication White PJ, Broadley MR (2003) Calcium in plants. Annals of Botany 92:487-511
has db xref: no direct PO equivalent

Calcium Uptake Disposition
type: Class
subclass of: Macronutrient Uptake Disposition
IAO_0000112: Calcium uptake in grapevines ranges from 40-100 kg Ca/ha annually depending on soil availability and vine size, with relatively modest rootstock effects (15-30% variation) compared to potassium. Calcium moves primarily in the xylem with the transpiration stream, resulting in preferential accumulation in transpiring leaves (2-4% Ca dry weight) versus low-transpiring berries (0.02-0.05% juice). Petiole calcium concentration at bloom of 1.2-2.5% dry weight indicates adequate supply, with deficiency symptoms (marginal leaf necrosis) appearing below 0.8%. Calcicole rootstocks such as 41B and Fercal maintain Ca uptake efficiency on high-lime soils where calcifuge rootstocks show reduced absorption due to pH-impaired root function.
IAO_0000114: IAO_0000122
IAO_0000115: A macronutrient uptake disposition that is the inherited capacity of a Vitis vinifera plant to absorb calcium ions (Ca²⁺) from the soil solution through calcium channels and transporters, with uptake driven by transpiration stream transport and genotype-specific root membrane permeability.
IAO_0000116: Calcium uptake is less dependent on genotype than potassium uptake due to the predominantly passive nature of Ca transport in the transpiration stream. However, rootstock effects on root system health in calcareous soils indirectly affect Ca acquisition through overall root function. Calcium is immobile in phloem, making continuous uptake essential for developing tissues. Cell wall structural roles and signaling functions require adequate Ca supply throughout the growing season.
IAO_0000118: Ca uptake capacity
IAO_0000118: Ca-Akquisition @de
IAO_0000118: Calciumaneignungsvermögen @de
IAO_0000118: Calciumaufnahme @de
IAO_0000118: calcium acquisition
IAO_0000118: calcium foraging trait
IAO_0000119: Conradie WJ (1981) Seasonal uptake of nutrients by Chenin blanc in sand culture: II. Phosphorus, potassium, calcium and magnesium. South African Journal of Enology and Viticulture 2:7-13 White PJ, Broadley MR (2003) Calcium in plants. Annals of Botany 92:487-511
has db xref: no direct PO equivalent

Callus Derived Adventitious Root
type: Class
subclass of: Adventitious Root
IAO_0000112: Cabernet Franc cutting showing callus-derived adventitious roots, cutting base developing extensive white callus tissue 8-12 days after preparation, microscopic examination revealing root primordia organizing within callus tissue 14-16 days, adventitious roots emerging from callus surface 18-22 days, cutting producing 11 roots by day 28= 8 emerging from basal callus (callus-derived) and 3 from stem nodes (shoot-derived), callus-derived roots requiring vascular differentiation through callus tissue connecting to cutting vascular system
IAO_0000114: IAO_0000122
IAO_0000115: Callus derived adventitious root is adventitious root originating from callus tissue formed at wounds, graft unions, or cutting bases, characterized by development from undifferentiated or partially differentiated callus cells that organize into root primordia, showing indirect developmental pathway involving wound response, callus proliferation, and subsequent root organogenesis, demonstrating formation typically at interfaces between plant tissues and environment such as cutting bases or graft unions, and serving functions including wound healing through root formation, graft union stabilization through root development connecting scion and rootstock, and propagation through cutting base rooting, with callus-derived roots showing typical developmental sequence of wounding triggering dedifferentiation and cell proliferation creating callus mass, hormonal signals inducing subpopulations of callus cells to organize into root primordia, and developing roots emerging from callus surface creating less direct vascular connection to parent plant than shoot-derived roots requiring vascular differentiation within callus, and demonstrating that callus intermediary potentially provides advantage of creating numerous pluripotent cells from which many roots can form but disadvantage of indirect vascular connection potentially delaying functional integration. Callus derived adventitious root developmental pathway includes= showing wound response (initial injury or cutting triggering dedifferentiation and cell proliferation), exhibiting callus proliferation (undifferentiated parenchyma-like cells multiplying creating callus tissue mass), demonstrating hormonal induction (auxin and cytokinin signals inducing root organogenesis in callus subpopulations), revealing primordium organization (callus cells organizing into structured root primordia with meristems), and displaying root emergence (organized roots growing from callus surface). Callus derived adventitious root callus charact…
IAO_0000116: Callus_Derived_Adventitious_Root emphasizes callus tissue intermediary in root formation and is distinguished from direct shoot-derived roots by focus on indirect pathway. Includes Wound_Callus_Adventitious_Root and Graft_Callus_Adventitious_Root. Critical for understanding callus pathway, wound response, indirect vascular connection, graft unions, cutting base rooting, and the adventitious roots arising from callus tissue requiring differentiation through callus intermediary.
IAO_0000118: Callus-mediated root
IAO_0000118: Indirect adventitious root
IAO_0000118: Indirekte Adventivwurzel @de
IAO_0000118: Kallus-Adventivwurzel @de
IAO_0000118: Wound callus root
IAO_0000118: Wund-Kallus-Wurzel @de
IAO_0000119: Bellini, C., et al. (2014). Adventitious roots and lateral roots= Similarities and differences. Annual Review of Plant Biology, 65, 639-666.
has db xref: PO:0000003

Callus Formation Disposition
type: Class
subclass of: Graft Union Formation Disposition
disjoint with: Vascular Connection Disposition
IAO_0000112: Callus formation capacity varies among grapevine genotypes, with vigorous rootstocks such as 1103 Paulsen and SO4 showing rapid callus initiation (visible within 3-5 days at 25°C) and abundant proliferation (2-4 mm callus thickness by day 14), while less vigorous types like Riparia Gloire show slower response (5-7 days to visible callus, 1-2 mm by day 14). Scion callusing ability also varies, with Cabernet Sauvignon and Merlot showing strong callus response versus Pinot Noir with moderate callusing. Callus cells dedifferentiate from cambium, phloem parenchyma, and ray cells adjacent to the cut surface, with cell division rates of 1-2 divisions per day under optimal conditions. Callus quality (firm, white, uniform) correlates with subsequent vascular connection success (r = 0.70-0.85).
IAO_0000114: IAO_0000122
IAO_0000115: A graft union formation disposition that is the inherited capacity of a Vitis vinifera graft partner to produce callus tissue (parenchymatous wound tissue) at cut surfaces in response to grafting injury, with genotype-specific rates of callus initiation, proliferation, and the capacity for callus cells to intermingle with partner callus across the graft interface.
IAO_0000116: Callus formation represents the first visible step in graft union establishment, creating the cellular matrix within which vascular reconnection will occur. Adequate callus volume is necessary but not sufficient for compatibility, as callus cells must also show appropriate adhesion and competence for vascular redifferentiation. Callusing conditions (temperature, humidity, oxygen) strongly influence callus quantity and quality. Excessive callusing can impair union quality by displacing graft partners or creating excessive tissue mass without functional connections.
IAO_0000118: Kallusbildung @de
IAO_0000118: Kallusierungsvermögen @de
IAO_0000118: Wundgewebeproliferation @de
IAO_0000118: callus proliferation capacity
IAO_0000118: callusing ability
IAO_0000118: wound healing response
IAO_0000119: Cookson SJ, Ollat N (2013) Grafting with rootstocks induces extensive transcriptional re-programming in the shoot apical meristem of grapevine. BMC Plant Biology 13:147 Zarrouk O et al. (2010) Grapevine rootstocks differentially influence the rate of ripening and modulate auxin-related genes in Cabernet Sauvignon berries. Australian Journal of Grape and Wine Research 16:355-363
has db xref: no direct PO equivalent

Callus Graft Union Zone
type: Class
subclass of: Graft Union Zone
disjoint with: Healed Graft Union Zone
IAO_0000112: Pinot Noir on Riparia Gloire rootstock callus graft union zone at 8 weeks post-grafting shows 18-28 mm zone dominated by undifferentiated callus tissue (cream-colored soft parenchyma comprising 70-82% of union zone volume), callus cells 35-75 μm diameter with thin walls and large vacuoles proliferating from cambial regions on both scion and rootstock, intermixed scion and rootstock callus forming continuous bridge, early vascular differentiation visible with scattered vessel elements 80-180 μm diameter and isolated sieve tubes beginning to form in callus matrix, localized cambial differentiation creating small patches of organized tissue, union showing limited transport capacity (30-50% of mature healed union) and mechanical strength requiring support, represents early healing stage with progressive differentiation expected over subsequent months
IAO_0000114: IAO_0000122
IAO_0000115: Callus graft union zone is graft union zone dominated by callus tissue comprising undifferentiated and partially differentiated parenchyma cells that proliferated from cambial regions and adjacent tissues forming the initial tissue bridge between scion and rootstock, representing the early-stage union or persistent callus-rich union characteristic of healing or poorly integrated grafts. Callus graft union zone tissue composition includes= undifferentiated callus parenchyma (thin-walled isodiametric cells 30-80 μm diameter lacking specialized structure, comprising 60-85% of union zone volume in young unions or incompatible grafts), partially differentiated tissues (cells showing initial specialization toward xylem, phloem, or cambial fates but not fully functional), scattered vascular elements (isolated or poorly connected xylem vessels and phloem sieve tubes embedded in callus matrix), discontinuous cambium (cambial cells present but not forming complete functional layer), and minimal secondary xylem and phloem (limited organized vascular tissues compared to healed unions with extensive secondary growth). Callus tissue origin and formation includes= arising from cambial region (vascular cambium and adjacent immature xylem and phloem cells dedifferentiating and proliferating), arising from mature tissues (mature xylem parenchyma, phloem parenchyma, cortex cells potentially dedifferentiating contributing to callus formation), rapid cell division (callus cells dividing 1-3 times per week during active formation creating rapidly expanding tissue mass), cell expansion (callus cells enlarging 2-4 fold after division), occurring on both partners (scion and rootstock independently producing callus from cut surfaces), and intermixing (scion and rootstock callus cells meeting, contacting, adhering forming continuous tissue bridge across junction). Callus graft union zone in early-stage healing includes= visible within 1-2 weeks (white to cream colored soft tissue appearing at…
IAO_0000116: Callus_Graft_Union_Zone emphasizes callus tissue dominance and is distinguished from Graft_Union_Zone (general transitional tissue), Healed_Graft_Union_Zone (organized differentiated tissues), and Callus_Tissue (callus in general) by focus on callus-rich union bridge. Critical for understanding early union healing stages, callus as substrate for differentiation, callus-dominated union functional limitations, healing progression assessment, and callus persistence as potential incompatibility indicator requiring monitoring and evaluation in graft union development.
IAO_0000118: Callus-dominated union
IAO_0000118: Healing tissue zone
IAO_0000118: Kallus-Verwachsungszone @de
IAO_0000118: Parenchym-Brücke @de
IAO_0000118: Parenchyma bridge
IAO_0000118: Wundheilungs-Gewebe @de
IAO_0000119: Pina, A., & Errea, P. (2005). A review of new advances in mechanism of graft compatibility-incompatibility. Scientia Horticulturae, 106(1), 1-11. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0025338

Callus Tissue
type: Class
subclass of: Graft Union
IAO_0000112: Cabernet Sauvignon callus tissue at 4 weeks post-grafting shows cream-colored soft parenchymatous tissue 8-15 mm thickness covering graft interface, cells 40-70 μm diameter with thin primary walls, dense cytoplasm, large nuclei 10-14 μm, cells dividing actively (visible mitotic figures in 5-12% of cells indicating cell cycle duration 2-3 days), callus from scion and rootstock intermixing forming continuous bridge, localized regions showing early differentiation with elongated cambium-like cells and scattered vessel element precursors, callus tissue providing substrate for progressive vascular differentiation enabling functional transport pathways within subsequent 2-4 weeks
IAO_0000114: IAO_0000122
IAO_0000115: Callus tissue is undifferentiated and partially differentiated parenchyma tissue that proliferates from cambial regions and adjacent mature tissues in response to wounding, grafting, or other stimuli, comprising thin-walled actively dividing cells that serve as precursors for vascular tissue differentiation, wound healing, and graft union formation in Vitis vinifera. Callus tissue cellular characteristics includes= parenchyma cells (thin-walled isodiametric to slightly elongated cells 30-80 μm diameter lacking specialized structure), dense cytoplasm initially (young actively dividing callus cells showing high organelle density, numerous mitochondria, active metabolism), large central vacuoles in mature cells (occupying 60-80% of cell volume in non-dividing callus), prominent nuclei (nuclei 8-15 μm diameter reflecting active transcription and cell cycle progression), thin primary cell walls (cellulose-pectin walls enabling cell division, expansion, and differentiation without lignified barriers), and minimal intercellular spaces (cells tightly packed maximizing tissue continuity and potential for subsequent organization). Callus tissue formation triggers includes= wounding (mechanical injury triggering dedifferentiation of adjacent cells and proliferation), grafting (cut surfaces stimulating callus production bridging scion and rootstock), hormonal signals (elevated auxin and cytokinin levels promoting cell division and callus formation), cambial activity (vascular cambium and immature cambial derivatives most active in callus production), and tissue stress (various stimuli including pathogen infection, freeze damage, or other stresses potentially inducing callus-like proliferation). Callus tissue origin and dedifferentiation includes= arising from vascular cambium (cambial cells and recent derivatives most readily producing callus), arising from immature xylem and phloem (young incompletely differentiated vascular elements reversing differentiation becoming callus),…
IAO_0000116: Callus_Tissue emphasizes undifferentiated parenchyma and is distinguished from specific callus contexts (Callus_Graft_Union_Zone, Healing_Callus_Tissue, Bridge_Callus_Tissue) by focus on general callus characteristics. Critical for understanding wound response mechanisms, tissue dedifferentiation and proliferation, graft union formation substrate, differentiation potential, hormonal regulation, and callus as essential healing tissue determining wound closure, graft success, and plant capacity for injury response and tissue regeneration.
IAO_0000118: Kallusgewebe @de
IAO_0000118: Repair tissue
IAO_0000118: Undifferentiated parenchyma
IAO_0000118: Undifferenziertes Parenchym @de
IAO_0000118: Wound healing tissue
IAO_0000118: Wundheilungs-Gewebe @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pina, A., & Errea, P. (2005). A review of new advances in mechanism of graft compatibility-incompatibility. Scientia Horticulturae, 106(1), 1-11.
has db xref: PO:0000060

Calyptra
type: Class
subclass of: Flower
IAO_0000112: Chardonnay flowers at BBCH 59 (flower buds swollen, calyptras green and tightly sealed) exhibit intact calyptras 2.8-3.2 mm length covering developing stamens and pistil, with calyptra shedding beginning at BBCH 60 when morning temperatures reach 18-20°C, proceeding over 8-12 days across the inflorescence to achieve full bloom (BBCH 65) with 50-70% of calyptras shed and exposing functional hermaphrodite flowers. Gewürztraminer at BBCH 60-65 shows calyptra shedding progression with basal flowers shedding calyptras 2-3 days before apical flowers, creating acropetal bloom pattern with freshly detached calyptras visible as yellowish-green caps fallen onto leaves and ground below inflorescences. Pinot Noir under cool spring conditions (12-15°C) exhibits delayed calyptra shedding with some flowers retaining calyptras 3-5 days beyond normal shedding time, resulting in irregular bloom (BBCH 61-63 extended period) and reduced fruit set (35-42% versus normal 48-55%) due to impaired pollination from delayed stamen and stigma exposure.
IAO_0000114: IAO_0000122
IAO_0000115: A calyptra is the fused petal structure characteristic of Vitis flowers comprising five petals united at their apical margins to form a continuous cap or hood that encloses the developing stamens and pistil during pre-anthesis stages and is shed as a single coherent unit at anthesis through basal abscission, representing a distinctive floral morphology that distinguishes Vitaceae from most other angiosperm families where petals separate individually during flower opening. The calyptra typically measures 2-4 mm in length and 1.5-3 mm in diameter in the intact pre-anthesis state, appearing as a green to yellowish-green ovoid or conical structure covering the flower bud, with five longitudinal ridges or ribs corresponding to the five individual petal components visible on the external surface. The calyptra structure comprises= (1) five distinct petal units fused along their lateral margins throughout most of their length but united most strongly at their apical tips, creating a cap-like structure (2) a basal attachment zone where petal bases insert on the receptacle rim, forming a continuous circular abscission zone that separates during anthesis (3) internal surface in contact with developing stamens and pistil, often showing imprints or impressions from enclosed organs (4) external surface bearing a cuticle and sometimes trichomes depending on genotype, providing protection to enclosed reproductive organs. The calyptra serves multiple critical functions during flower development= (1) physical protection of developing stamens and pistil from environmental stresses (desiccation, mechanical damage, pathogen entry) during the vulnerable pre-anthesis developmental period (2) maintenance of appropriate microclimate (humidity, temperature) within the flower bud supporting proper organ maturation (3) prevention of premature pollen release before stigma receptivity is achieved, ensuring developmental synchrony between male and female functions (4) possible chemical protection…
IAO_0000116: Calyptra represents the distinctive fused petal structure unique to Vitaceae and is the defining morphological feature of grapevine flower anthesis. The calyptra must be distinguished from individual petals (which separate individually in most angiosperms), from the calyx (the sepal whorl that remains at the receptacle base), and from the corolla (the general term for petal whorl, here specifically fused as calyptra). Calyptra shedding serves as the primary phenological marker for bloom timing and is the basis for BBCH growth stage codes 60-69 (flowering stages). Sub-classification into Intact, Separating, and Detached states reflects the critical developmental progression from pre-anthesis through anthesis to post-shedding stages, with each state having distinct functional and observational significance for viticulture, phenology monitoring, and reproductive biology studies.
IAO_0000118: Blütenhaube @de
IAO_0000118: Kelchhaube @de
IAO_0000118: Kronblattkappe @de
IAO_0000118: corolla cap
IAO_0000118: petal cap
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 98-102 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 92-95 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development. In= Roubelakis-Angelakis, K.A. (ed.) Molecular Biology & Biotechnology of the Grapevine, pp. 190-194 Lebon, G. et al. (2008). Sugars and flowering in the grapevine. Journal of Experimental Botany 59=2565-2578.
has db xref: PO:0009032

Cambial Activity Decline
type: Class
subclass of: Growth Cessation
IAO_0000112: In Cabernet Sauvignon vines in the Médoc, Bordeaux, cambial activity decline progresses through late October and November with cambial zone width decreasing from 10-12 cell layers in early October to 4-5 cell layers by late November, periclinal division frequency declining by approximately 80% over this period, and complete cambial dormancy achieved by early December when cross-sections show the characteristic narrow dormant cambium configuration.
IAO_0000114: IAO_0000122
IAO_0000115: Cambial activity decline in Vitis vinifera represents the progressive reduction and eventual cessation of vascular cambium function during autumn, terminating the secondary growth that added new xylem and phloem tissues to stems and roots throughout the growing season. This process occurs during late autumn, typically from October through November in Northern Hemisphere viticulture, as the cambial meristem responds to the same photoperiod and temperature signals that drive overall dormancy induction by progressively reducing cell division rate until complete quiescence is achieved. The vascular cambium, a cylindrical meristem located between the secondary xylem and secondary phloem, produces xylem cells toward the interior and phloem cells toward the exterior through periclinal cell divisions, with the rate of cell production varying seasonally from maximum activity during spring and early summer to progressively reduced activity during late summer and autumn. During cambial activity decline, the rate of periclinal divisions in cambial initials progressively decreases, the width of the cambial zone narrows as fewer derivative cells are maintained in the division-competent state, and ultimately all cell division ceases leaving the cambium in a dormant condition with minimal cellular layers. The regulation of cambial activity decline involves declining auxin flux from shoots as shoot growth terminates, reduced cytokinin transport from roots as root activity decreases, and increased abscisic acid levels that directly inhibit cambial cell division, collectively creating the hormonal environment that favors cambial dormancy. Anatomically, the transition from active to dormant cambium is visible in cross-sections as a narrowing of the cambial zone from 8-12 cell layers during active growth to 3-5 cell layers in the dormant state, along with changes in cell morphology as cambial derivatives complete differentiation rather than continuing division. The timing of cambial act…
IAO_0000116: Cambial_Activity_Decline represents the secondary growth component of Growth_Cessation, specifically addressing vascular cambium function termination. Distinguished from Shoot_Growth_Termination which addresses primary shoot growth, and from Metabolic_Downregulation which addresses overall metabolic reduction. Involves reduction in cambial zone width and cessation of periclinal divisions. Duration typically spans 4-6 weeks. Complete cessation necessary for proper cold hardiness of stem tissues. Marks end of annual secondary growth increment.
IAO_0000118: Kambium-Ruheeintritt @de
IAO_0000118: Kambiumaktivitäts-Rückgang @de
IAO_0000118: Sekundärwachstums-Ende @de
IAO_0000118: cambial dormancy onset
IAO_0000118: cambium cessation
IAO_0000118: secondary growth termination
IAO_0000118: vascular cambium decline
IAO_0000118: vaskuläre Kambium-Einstellung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 1 Grapevine Structure and Function Esau K (1948) Phloem structure in the grapevine and its seasonal changes. Hilgardia 18: 217-296 Mullins MG, Bouquet A, Williams LE (1992) Biology of the Grapevine Cambridge University Press
has db xref: no direct PO equivalent

Cambium Browning Quality
type: Class
subclass of: Cold Damage Symptom Quality
IAO_0000112: Cambium browning quality assessment in Niagara Peninsula Vidal following an extreme cold event (-33°C with 3-day duration) evaluated the extent of permanent structural damage requiring vine rehabilitation or replacement. The scratch test technique, removing a small bark section and evaluating cambium color, was applied systematically at trunk base, mid-trunk, cordon origin, and mid-cordon positions on 50 vines per block. Trunk-base cambium browning quality showed 22% of vines with brown, dead cambium at the critical crown region, indicating complete girdling that would prevent vascular function and require trunk replacement from suckers or new plantings. Mid-trunk cambium browning quality showed only 8% damage, indicating that many trunk-base injuries were localized to the soil-line zone where temperature dynamics differ from air temperatures. Cordon cambium browning quality showed 35% with partial to complete browning, indicating widespread structural damage that would require cordon replacement through retraining from trunk shoots even where trunk survival permitted vine retention. The cambium browning quality gradient from trunk base (most damaged) through aerial positions informed recovery strategies, with trunk-girdled vines marked for retraining from below-damage suckers, cordon-damaged vines scheduled for retraining to replacement cordons, and undamaged vines managed for normal production. The assessment established that cambium browning quality evaluation was essential for recovery planning beyond the immediate bud damage assessment that addressed only current-season crop potential.
IAO_0000114: IAO_0000122
IAO_0000115: Cambium browning quality is a cold damage symptom quality that inheres in grapevine woody tissues and represents the extent of oxidative discoloration visible in the cambial zone of canes, cordons, and trunks following freezing injury that has killed the meristematic cambium layer responsible for secondary growth, with cambium browning indicating potential loss of the regenerative capacity required for wound healing, diameter growth, and the replacement of damaged vascular tissues. This quality addresses damage to the growth-generating tissue layer that is essential for long-term vine structural development, recognizing that while cambium damage may not immediately affect current-season function if vascular tissues remain intact, it compromises the vine's capacity for repair and growth that determines long-term health and productivity. The ontological significance of cambium browning quality lies in its indication of structural damage severity beyond the bud losses that primarily affect current-season crop, with extensive cambium damage potentially requiring vine retraining or replacement depending on the extent and location of injury, and with localized cambium damage creating wound sites vulnerable to disease entry that may have long-term health consequences. The biological basis of cambium browning encompasses the death of the thin meristematic layer between xylem and phloem that contains the actively dividing cells producing new vascular tissues and bark, with the oxidation of killed cambial cells producing visible browning detectable through bark removal or cross-sectioning that exposes the cambial zone. The "scratch test" or bark scraping technique provides the standard field diagnostic for cambium viability, with green coloration indicating living cambium capable of continued function and brown coloration indicating cambium death that interrupts secondary growth at the damaged location. The distribution of cambium damage often shows characteristic patterns wi…
IAO_0000116: Cambium_Browning_Quality is_a Cold_Damage_Symptom_Quality, representing freeze injury to the meristematic cambium layer critical for secondary growth and wound repair. This class addresses structural damage beyond bud/crop impacts. The scratch test (bark scraping to expose cambium) provides standard field diagnostic. Trunk-base (crown) region shows particular vulnerability to freeze damage. Complete girdling requires vine retraining or replacement. Partial damage creates disease entry points with long-term health consequences. Distinguished from Bud_Browning_Quality by focus on structural tissues rather than crop potential.
IAO_0000118: Kambium-Frosttötung @de
IAO_0000118: Kambiumschaden @de
IAO_0000118: Kambiumverbräunung @de
IAO_0000118: Meristemverbräunung @de
IAO_0000118: cambial injury
IAO_0000118: cambium damage
IAO_0000118: cambium freeze kill
IAO_0000118: meristem browning
IAO_0000119: Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235
has db xref: PO:0005598

Cambium Hardiness Disposition
type: Class
subclass of: Cane Cold Hardiness Disposition
IAO_0000112: Assessment of Cambium_Hardiness_Disposition at the Finger Lakes Grape Program examined cambium survival patterns and regeneration capacity across 12 cultivars following natural and controlled cold exposure. Controlled freezing of cane sections to temperatures from -25°C to -40°C was followed by histological examination of the cambial zone, scoring cambium viability on a 0-5 scale (0 = fully viable, 5 = completely dead) based on cell browning and structural integrity. Cambium_Hardiness_Disposition ranged from LT50 = -25°C ('Cabernet Franc') to LT50 = -38°C ('Frontenac'), with cambium hardiness intermediate between phloem and xylem within each cultivar. Histological detail revealed that cambium death initiated in localized patches at temperatures 2-3°C above LT50, progressing to coalescent and then circumferential death at and below LT50. Recovery experiments tracked cambial regeneration following partial damage. Canes with 30-50% cambium kill (score 2) showed successful regeneration from surviving sectors, producing continuous cambial ring within 6 weeks of spring growth initiation. Canes with 70-90% cambium kill (score 4) showed incomplete regeneration with persistent gaps, resulting in sectored growth and reduced cane diameter increment. Complete cambium death (score 5) eliminated secondary growth capacity entirely. These findings demonstrate that Cambium_Hardiness_Disposition determines not only immediate tissue survival but long-term regenerative capacity, with partial damage recoverable through cambial proliferation while complete circumferential loss is permanent.
IAO_0000114: IAO_0000122
IAO_0000115: A Cambium_Hardiness_Disposition is a Cane_Cold_Hardiness_Disposition that inheres specifically in the vascular cambium of dormant grapevine canes and is realized through the freezing tolerance of this meristematic tissue layer, determining the capacity for spring resumption of secondary growth and regeneration of functional vascular tissues. This disposition represents the cold hardiness of the single-cell-layer lateral meristem positioned between phloem and xylem, with cambium survival essential for producing new xylem and phloem to replace winter-damaged or aging vascular tissues and for wound healing following pruning cuts or mechanical injury. The vascular cambium, composed of fusiform initials (producing axial vascular elements) and ray initials (producing vascular rays), is a thin but critically important tissue whose loss eliminates the vine's capacity for radial growth and vascular regeneration. Cambium cells survive freezing through mechanisms similar to phloem (freeze tolerance with controlled extracellular ice formation), with hardiness typically intermediate between phloem and xylem. Cambium damage manifests as a dark brown or black line at the phloem-xylem interface when canes are cross-sectioned, and can occur as isolated patches or complete circumferential death depending on cold severity and cultivar hardiness. Partial cambium kill allows recovery through proliferation of surviving cambial sectors, while complete circumferential cambium death results in permanent loss of growth capacity in affected tissues. Cambium_Hardiness_Disposition is particularly important for vine longevity and recovery from severe winter damage, as cambial regeneration underlies all wound healing and structural repair processes.
IAO_0000116: Cambium_Hardiness_Disposition is_a Cane_Cold_Hardiness_Disposition. The vascular cambium is the lateral meristem responsible for secondary growth, positioned as a single-cell layer between phloem and xylem. Cambium hardiness is typically intermediate between the more sensitive phloem and hardier xylem. Cambium damage appears as browning at the phloem-xylem interface. Partial cambium damage can recover through proliferation from surviving sectors, but complete circumferential death eliminates growth capacity permanently. Cambium survival is critical for long-term vine recovery and wound healing.
IAO_0000118: Kambium-Härte-Disposition @de
IAO_0000118: Kambiumfrosthärte @de
IAO_0000118: Meristem-Kältetoleranz @de
IAO_0000118: cambium freezing tolerance
IAO_0000118: meristem cold hardiness
IAO_0000118: vascular cambium winter resistance
IAO_0000119: Ashworth EN, Wisniewski ME (1991) Response of fruit tree tissues to freezing temperatures, HortScience 26:501-504 Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection, Michigan State University Extension Bulletin E-2930
has db xref: PO:0005598

Cane
type: Class
subclass of: Grapevine Morphological Structure
IAO_0000112: A cane on Vitis vinifera cv. Pinot Noir in a vertical shoot positioning system, retained during winter pruning at 12 nodes length from a bilateral cordon, measuring 11mm diameter at base tapering to 7mm at tip, exhibiting brown lignified bark with clearly visible nodes spaced 8-12cm apart, each node bearing a compound bud containing primary, secondary, and tertiary positions, this cane expected to produce 10-12 fruiting shoots in spring bearing an estimated 18-24 clusters totaling 4.5-6kg fruit depending on cluster thinning decisions and fruit set success.
IAO_0000114: IAO_0000122
IAO_0000115: A mature, lignified shoot of Vitis vinifera from the previous growing season, typically 8-15mm diameter and 1-3 meters in length, characterized by brown woody appearance, nodes bearing dormant compound buds at regular intervals, internodal regions with varying degrees of lignification, and retention during winter pruning to serve as fruiting wood or renewal wood for the coming season. Canes represent the fundamental structural unit for crop production in cane-pruned training systems, with bud positions along canes providing the source of fruiting shoots, while in spur-pruned systems canes are shortened to 2-3 bud spurs serving similar productive function in more compact architecture, making cane selection, retention number, and positioning critical management decisions affecting yield, fruit quality, and long-term vine balance.
IAO_0000116: Canes are distinguished from shoots (current season green growth), arms and cordons (multi-year permanent wood), and renewal canes (specifically retained for next season's fruiting wood). Cane selection criteria include appropriate diameter (8-12mm ideal, avoiding overly vigorous >15mm or weak <6mm), adequate length for desired bud count, good lignification without winter damage, and appropriate positioning for trellis integration. The choice between cane pruning and spur pruning systems depends on cultivar characteristics, climate, labor availability, and quality objectives, with cane pruning generally providing more precise crop load control but requiring more skilled labor.
IAO_0000118: Fruchtrute @de
IAO_0000118: Rute @de
IAO_0000118: einjähriges Holz @de
IAO_0000118: fruiting cane
IAO_0000118: mature shoot
IAO_0000118: one-year wood
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150 Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 89-112.
has db xref: PO:0025073

Cane Cold Hardiness Disposition
type: Class
subclass of: Midwinter Hardiness Disposition
IAO_0000112: Systematic characterization of Cane_Cold_Hardiness_Disposition at Michigan State University employed controlled freezing of dormant cane sections with subsequent assessment of tissue-specific damage across 20 cultivars. Cane segments were frozen to temperatures from -20°C to -40°C in 2.5°C increments, held for 4 hours, then slowly thawed and evaluated for browning in phloem, cambium, xylem rays, and pith at 48 hours post-treatment. Additionally, electrical conductivity of freeze-thaw leachate provided integrated damage assessment. Cane_Cold_Hardiness_Disposition showed substantial cultivar variation, with V. vinifera 'Riesling' exhibiting phloem LT50 = -26°C, cambium LT50 = -27°C, and xylem LT50 = -29°C, while the cold-hardy hybrid 'Frontenac' achieved phloem LT50 = -35°C, cambium LT50 = -36°C, and xylem LT50 = -38°C. The differential between primary bud and cane phloem LT50 (the "bud-cane gap") ranged from 3°C ('La Crescent') to 8°C ('Marquette'), with larger gaps indicating greater likelihood that buds would be killed while canes remain functional. Field validation following the 2014 polar vortex (minimum -34°C) confirmed that cultivars with cane phloem LT50 above -34°C showed vascular dysfunction symptoms including delayed and weak budbreak, shoot dieback, and reduced vigor even from surviving buds, demonstrating that Cane_Cold_Hardiness_Disposition assessment is essential for predicting vine recovery capacity beyond simple bud survival.
IAO_0000114: IAO_0000122
IAO_0000115: A Cane_Cold_Hardiness_Disposition is a Midwinter_Hardiness_Disposition that inheres in the dormant canes (one-year-old wood) of a Vitis vinifera plant and is realized through the freezing tolerance of cane tissues including bark, phloem, cambium, xylem, and pith, determining the survival of shoot framework that supports bud positioning and vascular connectivity to the vine's permanent structure. This disposition represents the cold hardiness of the current season's mature shoots that will bear the following year's fruiting wood, with cane survival essential for maintaining trained vine architecture, providing vascular supply to retained buds, and avoiding the need for retraining from trunk or cordon tissues following winter damage. Cane tissues generally achieve greater cold hardiness than primary buds within the same cultivar, with the hardiness hierarchy typically being primary bud < secondary bud < tertiary bud < phloem < cambium ≤ xylem, creating a damage progression where buds are killed before cane function is compromised. However, severe cold events can damage cane tissues, disrupting vascular continuity even when some buds survive, and resulting in weak, poorly supplied shoots or complete failure of bud break despite apparent bud viability. Cane_Cold_Hardiness_Disposition encompasses multiple tissue types with distinct freezing behaviors, with phloem showing freeze tolerance through controlled extracellular ice formation, xylem exhibiting deep supercooling in ray parenchyma cells, and cambium requiring protection of the meristematic zone for spring growth resumption. Assessment of cane hardiness through controlled freezing with subsequent tissue browning evaluation or electrical conductivity measurements provides important complement to bud hardiness data for comprehensive winter damage prediction.
IAO_0000116: Cane_Cold_Hardiness_Disposition is_a Midwinter_Hardiness_Disposition. Cane hardiness encompasses multiple tissues with different freezing behaviors and damage thresholds, addressed through child classes Phloem_Hardiness_Disposition, Xylem_Hardiness_Disposition, and Cambium_Hardiness_Disposition. Cane damage can compromise shoot development even when buds survive, making cane hardiness assessment important for complete winter injury prediction. Canes are generally hardier than buds, so cane damage indicates severe cold events exceeding normal bud protection thresholds.
IAO_0000118: Einjähriges-Holz-Winterhärte @de
IAO_0000118: Rutenholz-Frosthärte @de
IAO_0000118: Trieb-Kältehärte-Disposition @de
IAO_0000118: cane winter hardiness
IAO_0000118: one-year wood freezing tolerance
IAO_0000118: shoot cold hardiness
IAO_0000119: Wolpert JA, Howell GS (1985) Cold acclimation of Concord grapevines II. Natural acclimation pattern and tissue moisture decline in canes and primary buds of bearing vines, American Journal of Enology and Viticulture 36:189-194 Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection, Michigan State University Extension Bulletin E-2930
has db xref: PO:0025073

Cane Color Description
type: Class
subclass of: Cane Description
IAO_0000112: The cane color description of Riesling documents pale yellowish-brown canes (OIV 103:2) — the lightest cane color among major wine grape cultivars, with the cork layer containing low concentrations of phenolic pigments that produce a straw-to-honey tone contrasting sharply with the dark reddish-brown canes of Cabernet Sauvignon (OIV 103:5) and the near-black canes of Alicante Bouschet (OIV 103:7). The pale cane color of Riesling is consistent across growing conditions and is one of the primary dormant-season identification features used by Mosel and Rheingau viticultural workers, who can distinguish Riesling from the darker-caned Müller-Thurgau (OIV 103:3-4) and the reddish Spätburgunder/Pinot Noir (OIV 103:4-5) at pruning distance in the vineyard.
IAO_0000114: IAO_0000122
IAO_0000115: A cane description component that records the bark color of the dormant cane according to OIV descriptor 103, scored on a scale from yellowish (state 1) through yellowish-brown, greyish-brown, reddish-brown, to dark brown-violet (state 7), documenting the pigmentation of the mature periderm that reflects the cultivar-specific composition and concentration of phenolic compounds, tannins, and melanin-like pigments deposited in the cork cell walls during the lignification process.
IAO_0000116: Cane_Color_Description documents the primary visual character for dormant-season cultivar identification — cane color is to winter identification what shoot tip color is to spring identification, providing the most immediately visible and diagnostically useful character when other organ-based descriptors are unavailable. The cane color results from the progressive deposition of phenolic compounds in the cell walls of the periderm (cork) cells during the lignification process from véraison through dormancy — these phenolic pigments include condensed tannins (proanthocyanidins), phenolic acids (hydroxycinnamic acids), and melanin-like oxidative polymerization products whose composition and concentration vary between cultivars: light-colored canes (Riesling, Chasselas, Sultana) contain lower concentrations of total phenolics and a higher proportion of unoxidized monomeric phenolics, while dark-colored canes (Cabernet Sauvignon, Mourvèdre, Alicante Bouschet) contain higher concentrations of polymeric oxidized tannins and melanin-like pigments. The genetic control of cane color is partially independent of berry and shoot anthocyanin production — white-berried cultivars can produce dark canes (e.g., Sémillon has moderately dark brown canes despite lacking berry anthocyanin) because cane pigmentation involves brown phenolic polymers rather than the red-purple anthocyanins that determine berry skin color.
IAO_0000118: Rutenfarbe-Beschreibung @de
IAO_0000118: Rutenrinden-Färbung @de
IAO_0000118: cane bark color record
IAO_0000118: dormant shoot pigmentation
IAO_0000118: lignified shoot color
IAO_0000118: verholzter Trieb-Pigmentierung @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0025029

Cane Cross Section
type: Class
subclass of: Cane Description
IAO_0000112: The cane cross-section of Cabernet Sauvignon documents a nearly circular profile (OIV 104:1) with the transverse and dorsiventral diameters differing by less than 10% — the round cross-section is maintained consistently from the mid-cane internodes through the basal internodes and is visible as a round cut surface when pruning cuts are made during winter. This circular profile contrasts with the distinctly elliptical cross-section of Sémillon (OIV 104:2, transverse diameter exceeding dorsiventral by 15-25%, creating a visibly flattened cane), the strongly flattened canes of some rootstock varieties (V. riparia selections showing dorsiventral compression of 30-40%), and the irregular cross-section of Mourvèdre (nominally round but with pronounced ridges creating a lobed outline). The cross-section profile is best observed at mid-cane positions (nodes 5-10) where the cane has achieved full diameter without the basal thickening that can modify the profile at the oldest internodes.
IAO_0000114: IAO_0000122
IAO_0000115: A cane description component that records the shape of the dormant cane in transverse cross-section, documenting the profile as circular, elliptical, or flattened (dorsiventrally compressed) according to OIV descriptor 104, with the cross-sectional shape reflecting the developmental geometry of cambial growth and pith development that produces cultivar-characteristic cane profiles visible when canes are cut during pruning operations.
IAO_0000116: Cane_Cross_Section documents a character that is observed directly during the most common viticultural operation — winter pruning — when every cut through a cane reveals its cross-sectional profile. The profile shape is determined by the geometry of secondary growth — the cambial cell division pattern that produces wood (xylem) centripetally and bark (phloem and periderm) centrifugally during the growing season — and by the shape and size of the central pith cavity: in cultivars with uniform radial cambial activity, the resulting cross-section is circular, while cultivars with differential cambial activity (stronger growth on the dorsal versus ventral face, or along the plane perpendicular to the leaf trace) produce elliptical or flattened profiles. The pith shape contributes independently — some cultivars have circular pith cavities centered in a circular cane (producing symmetrical round cross-sections), while others have eccentric or elliptical pith cavities that create asymmetric internal structure even within an externally round cane. The cross-section character is particularly useful for rootstock identification, where the strong interspecific variation in cane geometry (V. riparia producing markedly flattened canes, V. berlandieri producing round to slightly elliptical canes) aids the identification of rootstock varieties in established vineyards where above-ground cultivar identification of rootstocks is otherwise limited to the few visible suckers.
IAO_0000118: Ruten-Querschnittsform @de
IAO_0000118: Rutenquerschnitt @de
IAO_0000118: Triebquerschnitt-Geometrie @de
IAO_0000118: cane profile record
IAO_0000118: shoot cross-section shape
IAO_0000118: transverse cane geometry
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025029

Cane Description
type: Class
subclass of: Ampelographic Description
IAO_0000112: The cane description of Syrah documents medium-thick dormant canes (8-12 mm internode diameter) with dark brown bark showing a reddish-mahogany undertone (OIV 103:5), a smooth surface texture with fine longitudinal striations and minimal flaking, moderately prominent nodes swollen to approximately 120% of internode diameter, conspicuous dark brown diaphragms visible when the cane is split longitudinally, and medium-sized conical dormant buds with dense protective pubescence — this cane morphology is sufficiently distinctive that experienced Rhône Valley viticulturists can identify Syrah during winter pruning with high confidence, distinguishing it from the paler straw-brown canes of Viognier (OIV 103:2-3), the deeply furrowed dark canes of Mourvèdre (OIV 103:5-6 with rough bark texture), and the flexible, light brown canes of Grenache (OIV 103:3-4 with smooth texture and characteristic brittleness at the nodes).
IAO_0000114: IAO_0000122
IAO_0000115: An ampelographic description component that documents the morphological characteristics of the dormant cane — the mature, fully lignified shoot observed after leaf fall through the winter dormancy period — recording bark color, surface texture, cross-sectional profile, node prominence, bud morphology, and diaphragm structure that provide cultivar identification characters available exclusively during the 4-5 month dormant season when no leaf, flower, or fruit characters are observable.
IAO_0000116: Cane_Description addresses the identification challenge unique to the dormant season — the 4-5 month period from leaf fall (November-December in northern hemisphere vineyards) through budburst (March-April) during which the dormant cane is the only vegetative organ available for cultivar identification. This temporal niche makes cane characters practically important for viticultural operations that occur during dormancy — particularly pruning, where correct cultivar identification is essential in mixed-cultivar plantings, replacement plantings, and vineyard surveys, and propagation wood collection, where cane identification prevents the multiplication of incorrectly identified material: the practical importance of dormant-season identification has led to the development of specialized cane-based identification keys in all major viticultural regions, with experienced pruning crews developing remarkable proficiency in identifying cultivars by cane characteristics alone. The cane represents the final developmental stage of the shoot — the lignification process that converts green photosynthetic shoot tissue to brown woody cane tissue involves progressive periderm formation (replacing the green epidermis with protective cork cells), loss of chlorophyll and accumulation of brown phenolic pigments, and starch deposition in ray parenchyma cells (visible as white flecks when the cane is cross-sectioned) — these processes produce the cultivar-characteristic cane color, texture, and internal structure documented in the subclasses.
IAO_0000118: Ruten-Beschreibung @de
IAO_0000118: Winterruten-Charakterisierung @de
IAO_0000118: dormant cane characterization
IAO_0000118: lignified shoot morphology
IAO_0000118: mature shoot description
IAO_0000118: verholzter Trieb-Morphologie @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025029

Cane Diameter Quality
type: Class
subclass of: Vigor Expression Quality
IAO_0000112: Selection of fruiting canes for a head-trained, cane-pruned Riesling vineyard in the Mosel targets Cane_Diameter_Quality of 8-10 mm at the basal internode, rejecting both thin canes below 6 mm that indicate insufficient carbohydrate reserves for spring growth and bull canes exceeding 14 mm that typically show reduced bud fruitfulness at the 5-8 node positions critical for this training system's crop load distribution.
IAO_0000114: IAO_0000122
IAO_0000115: Cane_Diameter_Quality is a Vigor_Expression_Quality that inheres in a grapevine (Vitis vinifera L.) and represents the cross-sectional dimension of mature, lignified one-year-old shoots (canes) as measured during the dormant season, providing an indicator of individual shoot vigor and wood maturity independent of total vine biomass production. This quality captures the investment of resources into individual shoot structural development, reflecting both the growth vigor during shoot extension and the subsequent maturation processes that determine cane quality for various viticultural purposes including propagation material selection and fruiting cane retention. In BFO terms, Cane_Diameter_Quality exists as a two-dimensional spatial quality (cross-sectional area, typically approximated as circular diameter) measurable at standardized positions along the cane, most commonly at the basal internode or at a specified internode number. The physiological determinants of cane diameter include vascular cambium activity during the growing season, carbohydrate availability for secondary growth, and the duration of the growth period before dormancy onset, with water stress and excessive crop load both reducing diameter through competition for carbon resources. Optimal cane diameter for balanced vine management varies with cultivar and training system but typically falls between 7-12 mm at the basal internode, with smaller diameters indicating insufficient vigor or excessive crop load and larger diameters suggesting vegetative excess potentially at the expense of fruit quality. For cane-pruned systems where entire canes are retained as fruiting units, cane diameter uniformity and appropriate size directly influence bud fruitfulness and fruit set consistency along the retained cane, with excessively vigorous canes showing reduced fruitfulness at basal nodes and weak canes lacking the carbohydrate reserves to support strong early-season growth. Cane diameter also correlates with w…
IAO_0000116: Cane_Diameter_Quality represents an individual shoot vigor measure complementing the whole-vine assessment provided by Pruning_Weight_Quality. This quality is particularly relevant for cane-pruned training systems where individual cane selection determines fruiting unit quality, and for propagation material assessment where cane diameter indicates cutting quality and establishment potential. The measurement standardization issue (which internode, caliper vs. digital measurement) affects comparability across studies and should be specified in experimental protocols.
IAO_0000118: Holzstärke @de
IAO_0000118: Rutendurchmesser @de
IAO_0000118: Rutenquerschnitt @de
IAO_0000118: Triebdurchmesser @de
IAO_0000118: cane caliber
IAO_0000118: cane cross-section
IAO_0000118: cane thickness
IAO_0000118: shoot diameter
IAO_0000118: wood diameter
IAO_0000119: Wolf TK, Pool RM (1987) Factors affecting exotherm detection in the differential thermal analysis of grapevine dormant buds. Journal of the American Society for Horticultural Science 112:520-525 Howell GS, Shaulis N (1980) Factors influencing within-vine variation in the cold resistance of cane and primary bud tissues. American Journal of Enology and Viticulture 31:158-161
has db xref: PO:0025029

Cane Maturation Disposition
type: Class
subclass of: Longevity And Resilience Disposition
IAO_0000112: Cane maturation progresses basipetally (from base to tip) during late summer and autumn, with fully matured canes showing brown periderm color, firm texture, and cold hardiness to -15 to -25°C depending on cultivar, while immature portions remain green, soft, and susceptible to freeze damage below -5°C. Maturation rate varies among cultivars, with early-maturing types such as Pinot Noir and Chardonnay completing lignification 3-4 weeks before late-maturing cultivars such as Carignan and Mourvèdre. Internode maturation percentage at first frost ranges from 95-100% in well-adapted cultivars to 60-80% in poorly matched cultivar-climate combinations or over-cropped vines. Carbohydrate reserve concentration in mature canes reaches 15-25% of dry weight (predominantly starch), providing energy for cold hardiness maintenance and spring growth resumption.
IAO_0000114: IAO_0000122
IAO_0000115: A longevity and resilience disposition that is the inherited capacity of a Vitis vinifera plant to complete the developmental transition of current-season shoots from green, herbaceous growth to lignified, cold-hardy canes capable of surviving winter dormancy and supporting following-season fruiting, encompassing periderm formation, reserve accumulation, and acquisition of freezing tolerance.
IAO_0000116: Cane_Maturation_Disposition serves as the parent class for periderm formation and reserve accumulation traits. Cane maturation is critical for vineyard survival in cold climates, as immature wood is highly susceptible to winter injury. The process integrates multiple developmental and physiological changes occurring in parallel, including secondary wall lignification, periderm development, starch accumulation, and cold acclimation gene expression. Viticultural practices (crop load management, shoot positioning, water management) significantly affect maturation rate and completeness.
IAO_0000118: Holzreife @de
IAO_0000118: Rutenreife @de
IAO_0000118: Triebausreifung @de
IAO_0000118: cane ripening
IAO_0000118: shoot maturation
IAO_0000118: wood maturation trait
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Keller M, Tarara JM (2010) Warm spring temperatures induce persistent season-long changes in shoot development in grapevines. Annals of Botany 106:131-141
has db xref: no direct PO equivalent

Cane Pruned Vine Role
type: Class
subclass of: Training System Role
IAO_0000112: A Pinot Noir vine in Burgundy's Côte d'Or trained to single guyot bears a Cane_Pruned_Vine_Role, with a single 8-bud cane arched and tied along the fruiting wire, plus a 2-bud renewal spur positioned to provide next year's cane—the annual cane replacement reflecting Pinot Noir's moderate basal bud fruitfulness. A Riesling vine in Rheingau guyot training serves in a Cane_Pruned_Vine_Role, the cane-based system suited to the variety's requirement for bud positions beyond the basal nodes for optimal fruitfulness. A Sauvignon Blanc vine on double guyot in Loire Valley bears a Cane_Pruned_Vine_Role with two canes extending in opposite directions, the cane-pruned approach standard for this variety's regional production.
IAO_0000114: IAO_0000122
IAO_0000115: A training system role that inheres in a grapevine managed through annual replacement of fruiting wood, where one-year-old canes (mature shoots from the previous season) are retained at pruning to bear the current season's crop, then removed entirely the following year and replaced with new canes selected from that season's growth. Cane pruning contrasts fundamentally with spur pruning, where permanent spur positions on cordons bear fruit year after year in cane systems, the entire fruiting structure is renewed annually, requiring selection of appropriately positioned, well-matured canes at each pruning. Cane pruning is preferred for varieties where basal buds (those closest to the cane origin) are less fruitful than buds further along the cane, as the retained cane length (typically 8-15 buds) positions fruiting buds at optimal cane positions. The guyot system and its variants (single guyot, double guyot) represent the dominant cane-pruning approaches, with the retained cane(s) tied horizontally along a fruiting wire while a short spur (2 buds) is retained to produce replacement canes for the following year. Cane pruning requires greater pruning skill than spur systems, as cane selection and positioning significantly influence vine balance and fruit quality.
IAO_0000116: Cane_Pruned_Vine_Role is subclassed by guyot variants (single and double) that specify cane number and arrangement. The choice between cane and spur pruning reflects variety physiology—varieties with fruitful basal buds (Cabernet Sauvignon, Merlot, Syrah) perform well under spur pruning, while those requiring mid-cane bud positions for fruitfulness (Pinot Noir, Riesling, Sauvignon Blanc, Sémillon) benefit from cane retention. Cane pruning demands pruning expertise the pruner must select well-positioned, adequately mature canes of appropriate diameter and internode length, then tie them without damage. The annual wood renewal in cane systems may reduce trunk disease accumulation compared to spur systems with permanent cordon wood, though this benefit remains debated. Cane-pruned systems are associated with premium production and traditional regions, though the labor requirements limit adoption in cost-sensitive contexts.
IAO_0000118: Bogrebenschnitt @de
IAO_0000118: Langschnitt @de
IAO_0000118: Streckerschnitt @de
IAO_0000118: Zapfenschnitt mit Strecker @de
IAO_0000118: cane pruning
IAO_0000118: cane-pruned vine
IAO_0000118: long pruning
IAO_0000118: replacement cane system
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles Galet P (2000) General Viticulture, Oenoplurimedia Winkler AJ et al. (1974) General Viticulture, University of California Press Jackson RS (2014) Wine Science: Principles and Applications, Academic Press
has db xref: no direct PO equivalent

Cane Selection Criteria
type: Class
subclass of: Pruning Method Description
IAO_0000112: The cane selection criteria for Riesling in the Rheingau specify retention of a cane with 7-10 mm diameter at the base (avoiding both thin whip canes below 6 mm that indicate poor vigor and thick bull canes above 12 mm that have wide internodes and potentially lower bud fruitfulness), regular internode spacing of 6-10 cm (indicating steady moderate growth throughout the previous season), fully mature brown periderm with no green or partially lignified sections, healthy buds with no visible mechanical or frost damage, and origin from the renewal spur zone within 5 cm of the head or cordon — canes meeting these criteria are bent to the fruiting wire and tied, while rejected canes are removed entirely, with the selection decision requiring experienced judgment honed over years of pruning practice.
IAO_0000114: IAO_0000122
IAO_0000115: A pruning method description that documents the qualitative and quantitative characteristics used to select the optimal fruiting cane during winter pruning in cane-pruned systems, specifying the assessment of cane diameter, internode length, bud health, wood maturity, position relative to the renewal spur, and overall cane vigor that determines which of the available one-year-old canes is retained as the fruiting unit for the upcoming growing season.
IAO_0000116: Cane_Selection_Criteria captures the qualitative assessment dimension of pruning that distinguishes skilled manual pruning from mechanical or rule-based approaches. The selection of the fruiting cane is the most consequential individual decision in cane-pruned systems because a single cane will produce 6-10 shoots bearing the vine's entire crop: selecting a cane of inappropriate diameter, maturity, or position can compromise an entire season's production from that vine. Research has established correlations between cane characteristics and subsequent performance — moderate-diameter canes (7-10 mm for most cultivars) with regular internodes produce shoots of more uniform fruitfulness and vigor than either thin or excessively thick canes, and well-positioned canes originating from the renewal spur zone maintain the vine's structural integrity over successive pruning cycles. The tacit knowledge embedded in expert cane selection is one of the most difficult viticultural skills to formalize and transfer, representing a significant challenge for the automation of precision pruning systems.
IAO_0000118: Bogenschnitt-Auswahlparameter @de
IAO_0000118: Fruchtrutenselektions-Standards @de
IAO_0000118: Rutenauswahl-Kriterien @de
IAO_0000118: cane evaluation parameters
IAO_0000118: cane quality assessment criteria
IAO_0000118: fruiting cane selection standards
IAO_0000119: Galet P (2000) General Viticulture, Oenoplurimedia pp: 255-275 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 340-360 Dry PR et al. (2004) Viticulture Volume 2: Practices, 2nd Ed, Winetitles pp: 100-115
has db xref: no direct PO equivalent

Cane Surface Description
type: Class
subclass of: Cane Description
IAO_0000112: The cane surface description of Mourvèdre documents a distinctly rough, deeply furrowed bark surface with prominent longitudinal ridges and shallow bark flaking on mature cane sections — the bark develops a coarse, irregular texture from the second year onward, with raised lenticels clearly visible as pale dots against the dark brown background and longitudinal fissures 0.5-1.0 mm deep creating a rugose surface that is immediately distinguishable by touch from the smooth, glossy canes of Grenache (virtually no longitudinal furrowing, minimal lenticels, the bark surface appearing almost polished) and the moderately textured canes of Carignan (fine longitudinal striations without deep furrowing). The rough bark texture of Mourvèdre correlates with the thick periderm development characteristic of this cultivar, which also contributes to Mourvèdre's relatively high tolerance of trunk diseases by providing a more effective physical barrier against wood-colonizing pathogens.
IAO_0000114: IAO_0000122
IAO_0000115: A cane description component that records the textural characteristics of the dormant cane bark surface, documenting the degree of smoothness versus roughness, the presence and depth of longitudinal striations or ridges, the occurrence of bark flaking or exfoliation, lenticel prominence and density, and the overall surface regularity that provides cultivar-diagnostic tactile and visual characters complementing the cane color for dormant-season identification.
IAO_0000116: Cane_Surface_Description captures the tactile and microtopographic features of the bark surface that experienced viticulturists use alongside color for dormant-season identification — the combination of color and texture creates a multisensory identification impression (the experienced pruner simultaneously sees the color and feels the texture as the cane passes through the hand during pruning cuts) that is remarkably effective for cultivar discrimination. The bark surface texture is determined by the architecture of the periderm — the thickness and regularity of the cork cell layers, the frequency and prominence of lenticels (porous regions in the cork that permit gas exchange), and the occurrence of secondary periderm formation that produces bark flaking in some cultivars: smooth-barked cultivars (Grenache, Chasselas, Pinot Noir) develop thin, uniform periderm with inconspicuous lenticels and no secondary periderm, while rough-barked cultivars (Mourvèdre, Tannat, some rootstock species) develop thick, irregular periderm with prominent lenticels, deep longitudinal fissures formed by differential tangential growth of the bark layers, and occasional bark flaking from secondary periderm formation. The genetic control of bark texture has not been systematically mapped in Vitis, but the strong cultivar-specificity and environmental stability of the character suggest substantial genetic determination.
IAO_0000118: Rutenbark-Textur @de
IAO_0000118: Rutenoberflächen-Beschreibung @de
IAO_0000118: Rutenoberflächen-Morphologie @de
IAO_0000118: cane bark texture record
IAO_0000118: dormant cane texture characterization
IAO_0000118: shoot surface morphology
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0025029

Canopy Air Temperature Differential Quality
type: Class
subclass of: Temperature Differential Quality
IAO_0000112: Canopy-air temperature differential assessment in Central Valley Thompson Seedless vineyard at 14:00 shows values of -3.5°C in fully-irrigated rows and +2.1°C in deficit-irrigated rows, with calculation of CWSI values of 0.15 and 0.72 respectively using site-specific baseline equations, triggering irrigation of the deficit zone when CWSI exceeds the 0.5 threshold established for maintaining table grape berry size and appearance quality.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy-air temperature differential quality is a temperature differential quality that represents the difference between grapevine canopy temperature and ambient air temperature measured at a standardized reference height, characterizing the net effect of energy balance processes determining whether the canopy is cooler than, warmer than, or in equilibrium with the surrounding atmosphere. Within the BFO framework, this quality specifically captures the relationship between vegetation thermal state and atmospheric conditions, providing a normalized indicator of plant physiological status that accounts for variation in ambient temperature across times, sites, and seasons. The ontological significance lies in this differential serving as the foundation for crop water stress indices, where the magnitude and sign of the canopy-air temperature difference reflects stomatal conductance and transpirational cooling capacity that directly indicate plant water status. Under well-watered conditions with open stomata, grapevine canopies typically maintain temperatures 2-6°C below air temperature due to latent heat dissipation through transpiration, while water-stressed vines with closed stomata lose cooling capacity and canopy temperature rises to or above air temperature. The crop water stress index (CWSI) normalizes the observed canopy-air differential against theoretical limits representing non-transpiring (upper limit, maximum stress) and fully-transpiring (lower limit, no stress) canopies, enabling comparison across varying atmospheric demand conditions. Measurement requires paired determination of canopy temperature (typically by infrared thermometry) and air temperature (by shaded, ventilated sensor at standard height), with timing standardized to periods of high atmospheric demand (typically early afternoon) when stress discrimination is greatest. This differential quality enables irrigation scheduling based on plant response rather than soil water depletion, identificati…
IAO_0000116: Canopy_Air_Temperature_Differential_Quality provides the specific differential underlying crop water stress indices and thermal-based irrigation scheduling. This quality requires standardized measurement protocols including time of day, sensor height for air temperature, and canopy view angle for infrared measurement to ensure meaningful comparison across observations. The class distinguishes from Berry_Ambient_Temperature_Differential_Quality which addresses fruit rather than canopy thermal status.
IAO_0000118: Bestands-Luft-Temperaturdifferenz @de
IAO_0000118: CATD
IAO_0000118: Kronendach-Atmosphäre-Differenz @de
IAO_0000118: Laubwand-Luft-Temperaturdifferenz @de
IAO_0000118: Vegetations-Luft-Temperaturunterschied @de
IAO_0000118: canopy-air delta T
IAO_0000118: crop-air thermal differential
IAO_0000118: vegetation-atmosphere temperature difference
IAO_0000119: Idso SB et al. (1981) Normalizing the stress-degree-day parameter for environmental variability. Agricultural Meteorology 24: 45-55 Bellvert J et al. (2015) Vineyard irrigation scheduling based on airborne thermal imagery and water potential thresholds. Australian Journal of Grape and Wine Research 21(2): 195-204
has db xref: no direct PO equivalent

Canopy Density Quality
type: Class
subclass of: Viticultural Quality
IAO_0000112: Canopy density quality comparison across three training systems in Finger Lakes Riesling demonstrated systematic differences in fruit zone light environment and disease pressure. Vertically shoot-positioned vines with bilateral cordons achieved moderate canopy density quality with leaf layer number 1.4 and 28% gaps at véraison, corresponding to Botrytis incidence of 8% at harvest. High-wire cordon trained vines exhibited excessive canopy density quality with leaf layer number 2.9 and only 6% gaps, suffering 34% Botrytis incidence despite equivalent fungicide programs. Geneva Double Curtain training distributing canopy across two curtains achieved lowest canopy density quality with leaf layer number 0.9 and 42% gaps per curtain, reducing Botrytis to 3% while maintaining equivalent yield through doubled canopy surface area.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy density quality is a viticultural quality that inheres in a grapevine canopy system and represents the degree of compactness or openness of the foliar mass as determined by the spatial arrangement, layering, and overlap of leaves, shoots, and lateral growth within the canopy volume defined by the training system architecture. This quality fundamentally determines the light environment, air circulation patterns, and spray penetration characteristics within the canopy interior, thereby exerting pervasive influence on fruit composition, disease pressure, and management operation effectiveness. The ontological significance of canopy density quality lies in its role as an integrative expression of the interaction between vine vigor, training system geometry, and canopy management intensity that creates the microenvironmental conditions directly experienced by developing fruit clusters and interior leaves. Dense canopies arise from high shoot density, excessive shoot vigor producing long internodes and large leaves, abundant lateral development, and inadequate canopy management intervention, resulting in multiple overlapping leaf layers that shade interior tissues and restrict air movement. Conversely, open canopies with appropriate porosity result from balanced vigor, optimized shoot spacing, timely shoot positioning, and strategic leaf removal that maintains sufficient but not excessive leaf area in well-organized spatial arrangement. The measurement of canopy density quality employs various approaches including visual assessment using standardized scoring systems, point quadrat analysis quantifying leaf layer number and gap frequency, light interception measurements using ceptometers or quantum sensors, and image analysis techniques capturing canopy porosity from digital photographs. Optimal canopy density represents a cultivar-specific and climate-specific target wherein sufficient leaf area exists to ripen fruit and accumulate carbohydrate reserves while avoid…
IAO_0000116: Canopy_Density_Quality serves as the parent class for Canopy_Porosity_Quality and Leaf_Layer_Number_Quality hierarchies, which represent complementary approaches to density characterization. This class addresses the overall density concept while child classes capture specific dimensions including light/air penetration and quantitative leaf layering. Strong functional relationships exist with Point_Quadrat_Index_Quality which provides standardized methodology for density assessment, and with Vigor_Quality classes that determine the growth characteristics creating density patterns.
IAO_0000118: Blattdichte @de
IAO_0000118: Kronendichte @de
IAO_0000118: Laubfülle @de
IAO_0000118: Laubwanddichte @de
IAO_0000118: canopy compactness
IAO_0000118: canopy fill
IAO_0000118: foliage density
IAO_0000118: leaf density
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 24-43 Dry PR (2000) Canopy management for fruitfulness. Australian Journal of Grape and Wine Research 6:109-115 Schultz HR (1995) Grape canopy structure, light microclimate and photosynthesis. I. A two-dimensional model of the spatial distribution of surface area densities and leaf ages in two canopy systems. Vitis 34:211-215
has db xref: PO:0025610

Canopy Dimension Quality
type: Class
subclass of: Canopy Density Quality
IAO_0000112: Canopy dimension quality comparison across training systems in a Mosel Riesling vineyard demonstrated systematic differences in light interception efficiency. Traditional single Guyot training produced canopy dimensions of 1.4 m height by 0.4 m width, yielding surface area of approximately 1.12 m² per meter of row and total light interception of 68% at 1.8 m row spacing. Conversion to vertical shoot positioning with bilateral cordons achieved dimensions of 1.2 m height by 0.5 m width with surface area of 1.7 m² per row meter through improved canopy fill, increasing light interception to 78%. Implementation of Scott Henry divided canopy created two curtains each 0.8 m height by 0.3 m width, achieving combined surface area of 2.2 m² per row meter and 85% light interception through increased exterior canopy surface despite equivalent total leaf area, demonstrating how canopy dimension quality manipulation through training system design can improve vineyard productivity without increasing vigor.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy dimension quality is a viticultural quality that inheres in a grapevine canopy system and represents the spatial extent and geometric characteristics of the foliar mass as defined by the height, width, and derived surface area of the vegetative structure created through the interaction of training system architecture, vine vigor expression, and canopy management intensity. This quality fundamentally determines the light interception capacity of the vineyard, the ratio of exterior to interior canopy volume, and the compatibility of the canopy with mechanical operations including harvesting, hedging, and spray application that require specific dimensional tolerances for effective function. The ontological significance of canopy dimension quality lies in its role as the physical framework within which all other canopy characteristics manifest, wherein dimensions establish the boundaries containing leaf area, fruit clusters, and the microenvironmental gradients that influence grape quality development. Canopy dimensions result from the interplay between training system design specifying target architecture, vine vigor determining growth pressure toward dimensional expansion, and management interventions constraining growth within prescribed limits through shoot positioning, topping, and hedging operations. The three primary dimensional parameters of height, width, and depth interact to determine canopy volume, while the geometric arrangement of this volume relative to row spacing and vine spacing establishes the proportion of total vineyard area occupied by productive canopy versus the inter-row alleyways required for equipment passage and the inter-vine spaces determining canopy continuity along rows. Optimal canopy dimension quality represents a balance between maximizing light interception through adequate canopy extent and maintaining dimensional ratios that permit sufficient light penetration to interior positions where fruit develops. The measurement of can…
IAO_0000116: Canopy_Dimension_Quality serves as the parent class for specific dimensional parameters including Canopy_Height_Quality, Canopy_Width_Quality, and Canopy_Surface_Area_Quality. This class addresses the overall geometric framework of the canopy while child classes capture particular dimensional aspects. Distinguished from Canopy_Density_Quality which addresses foliage distribution within the dimensional framework rather than the framework dimensions themselves. Strong relationships exist with training system selection and mechanical operation compatibility.
IAO_0000118: Kronenausdehnung @de
IAO_0000118: Kronendimensionen @de
IAO_0000118: Laubwandgeometrie @de
IAO_0000118: Laubwandgröße @de
IAO_0000118: canopy extent
IAO_0000118: canopy geometry
IAO_0000118: canopy size
IAO_0000118: foliar dimensions
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 18-31 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review. American Journal of Enology and Viticulture 60:251-268 Mabrouk H, Sinoquet H (1998) Indices of light microclimate and canopy structure of grapevines determined by 3D digitising and image analysis, and their relationship to grape quality. Australian Journal of Grape and Wine Research 4:2-13
has db xref: PO:0025610

Canopy Exterior Role
type: Class
subclass of: Canopy Position Role
IAO_0000112: A well-managed VSP Pinot Noir vine maintains nearly all leaf area in Canopy_Exterior_Role positions through shoot positioning and lateral removal, with the open canopy architecture ensuring >60% ambient light throughout the fruiting zone. A divided canopy lyre-trained vine doubles effective Canopy_Exterior_Role surface area by creating two separate exterior faces, with both curtain surfaces receiving the direct light that single-curtain systems provide only on one face. A sprawling, unmanaged vine has minimal Canopy_Exterior_Role area relative to total leaf area, with the dense, overlapping shoot growth creating extensive interior shading that limits both photosynthetic efficiency and fruit quality.
IAO_0000114: IAO_0000122
IAO_0000115: A canopy position role that inheres in the spatial region at the outer surface of the vine canopy that receives direct or minimally attenuated sunlight, experiencing full light intensity and the exposure conditions characteristic of unshaded positions. The canopy exterior represents the productive zone where leaf photosynthesis operates at maximum capacity, fruit receives the light exposure associated with optimal phenolic and flavor development, and the microclimate conditions (higher temperature, lower humidity, greater air movement) generally favor both vegetative function and fruit quality in temperate climates. Exterior-positioned leaves are the primary contributors to vine carbon balance, with their photosynthetic output supporting fruit ripening, reserve accumulation, and perennial structure maintenance. Exterior fruit exposure is associated with enhanced anthocyanin accumulation (color development), accelerated flavor compound synthesis, and more complete physiological ripeness compared to shaded interior fruit. Canopy management in quality viticulture fundamentally aims to maximize the proportion of canopy occupying exterior positions—through training system selection, shoot positioning, shoot and leaf removal—creating the open, well-exposed canopies associated with premium production.
IAO_0000116: Canopy_Exterior_Role captures the exposed canopy zone that modern viticulture seeks to maximize, recognizing that exterior positioning optimizes both photosynthetic function and fruit composition. The exterior/interior proportion is a key canopy management metric, with well-managed canopies achieving 80-90% exterior positioning while neglected or excessively vigorous canopies may have <50% exterior area. Training system selection fundamentally determines potential exterior area—divided canopy systems (lyre, GDC, Scott Henry) create more exterior surface than single-curtain systems at equivalent vine spacing, though with greater infrastructure and management requirements. The climate context matters in extremely hot regions, full exterior exposure may cause sunburn and heat damage, motivating retention of some protective interior canopy or use of shade cloth, in contrast to the full-exposure objectives of temperate-climate quality viticulture.
IAO_0000118: Außenbereich @de
IAO_0000118: Laubwand-Äußeres @de
IAO_0000118: canopy exterior
IAO_0000118: exponierte Zone @de
IAO_0000118: exposed canopy
IAO_0000118: exterior zone
IAO_0000118: outer canopy
IAO_0000118: äußere Laubwand @de
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Smart RE (1985) Canopy microclimate manipulation, American Journal of Enology and Viticulture 36: 230-239 Bergqvist J et al. (2001) Sunlight exposure and temperature effects on berry growth, American Journal of Enology and Viticulture 52: 1-7
has db xref: no direct PO equivalent

Canopy Gaps Quality
type: Class
subclass of: Canopy Density Quality
IAO_0000112: Canopy gaps quality manipulation in Casablanca Valley Sauvignon Blanc compared leaf removal strategies targeting different canopy positions. Control vines with no leaf removal exhibited canopy gaps quality of only 8% gap frequency with corresponding fruit zone PAR of 6% ambient and methoxypyrazine concentration of 32 ng/L. Basal leaf removal creating gaps specifically at fruit zone height achieved gap frequency of 28% with fruit zone PAR increasing to 19% and methoxypyrazines declining to 12 ng/L. Upper canopy leaf removal creating equivalent 28% gap frequency but positioned above the fruit zone improved overall light transmission but fruit zone PAR reached only 14% with methoxypyrazines at 18 ng/L, demonstrating that canopy gaps quality benefits depend not only on total gap percentage but critically on gap positioning relative to target tissues.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy gaps quality is a viticultural quality that inheres in a grapevine canopy system and represents the presence, distribution, and characteristics of openings within the foliar mass where probe insertion or light transmission encounters no leaf obstruction, providing complementary characterization of canopy architecture that inversely relates to canopy density while specifically addressing the pathways available for light penetration, air circulation, and spray access to interior canopy positions including the fruit zone. This quality captures the functional importance of discontinuities in the leaf canopy that serve as essential conduits for environmental factors and management inputs that must reach interior tissues for effective fruit development and disease control. The ontological significance of canopy gaps quality lies in its recognition that optimal grapevine canopy architecture requires not merely appropriate total leaf area and canopy dimensions but also strategic distribution of openings that permit light exposure of fruit clusters, rapid canopy drying after wetting events, and effective pesticide deposition on interior surfaces that would otherwise remain protected by overlying foliage. Gaps in grapevine canopies arise from multiple sources including inherent discontinuities in shoot spacing along cordons or canes, incomplete leaf development in specific canopy positions, management-created openings through leaf removal or shoot thinning, and natural variation in shoot vigor and lateral development that creates irregular canopy fill. The measurement of canopy gaps quality through point quadrat analysis quantifies gap frequency as the percentage of probe insertions that traverse the canopy without contacting any leaves, providing standardized assessment enabling comparison across treatments, cultivars, and sites. Optimal canopy gaps quality targets generally recommend 20-40% gap frequency for wine grape production, balancing sufficient openings for fr…
IAO_0000116: Canopy_Gaps_Quality serves as the parent class for Gap_Frequency_Quality, Gap_Size_Quality, and Cluster_Exposure_Quality which address specific aspects of canopy openings. This class addresses the overall presence and distribution of gaps as functional elements of canopy architecture complementary to density characterization. Distinguished from Canopy_Porosity_Quality by focusing specifically on complete openings rather than the general permeability concept. The percentage gaps metric from point quadrat analysis directly quantifies this quality, with 20-40% representing typical optimal target range.
IAO_0000118: Kronenlücken @de
IAO_0000118: Laubdiskontinuitäten @de
IAO_0000118: Laubwandlücken @de
IAO_0000118: Lückenverteilung @de
IAO_0000118: canopy discontinuities
IAO_0000118: canopy openings
IAO_0000118: foliage gaps
IAO_0000118: gap distribution
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 44-59 Dry PR (2000) Canopy management for fruitfulness. Australian Journal of Grape and Wine Research 6:109-115 Ryona I et al. (2008) Effects of cluster light exposure on 3-isobutyl-2-methoxypyrazine accumulation and degradation patterns in red wine grapes (Vitis vinifera L. cv. Cabernet Franc). Journal of Agricultural and Food Chemistry 56:10838-10846
has db xref: PO:0025610

Canopy Height Quality
type: Class
subclass of: Canopy Dimension Quality
IAO_0000112: Canopy height quality optimization in Mendoza Malbec evaluated effects of topping height on fruit composition and operational efficiency. Vines topped to maintain 1.0 m canopy height above the fruiting wire showed adequate but limited leaf area index of 1.8 and fruit Brix of 23.5° at target harvest date. Increased topping height to 1.3 m improved canopy height quality for photosynthetic capacity with LAI reaching 2.4 and Brix achieving 25.1° at equivalent hangtime. Further height increase to 1.6 m exceeded optimal canopy height quality, creating excessive shading at the fruit zone with light penetration declining from 18% to 9% of ambient, while also exceeding harvester head height requiring manual pre-harvest topping at additional cost. The 1.3 m canopy height quality target was established as optimal for this vigorous site balancing photosynthetic capacity, fruit zone environment, and mechanical harvest compatibility.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy height quality is a canopy dimension quality that inheres in a grapevine canopy system and represents the vertical extent of the foliar mass measured from the lowest point of active foliage to the uppermost canopy boundary as determined by training system design parameters, shoot growth vigor, and the timing and intensity of topping operations that constrain upward canopy expansion. This quality fundamentally influences the total leaf area that can be accommodated within the canopy, the distribution of light through vertical canopy gradients, and the compatibility of the canopy with equipment designed for specific operational height windows. The ontological significance of canopy height quality lies in its role as a primary determinant of canopy surface area in vertically oriented training systems, wherein taller canopies present greater exterior surface for light interception while simultaneously creating longer path lengths for light penetration to interior and basal positions. The physiological basis of canopy height development reflects the cumulative extension growth of shoots from their point of origin on the vine permanent structure, with shoot length at any given time representing the integral of growth rate over the period since budbreak modified by any topping interventions removing apical portions. Optimal canopy height quality varies with training system objectives and practical constraints, with vertically shoot positioned systems typically targeting heights of 1.0-1.4 m above the fruiting wire to provide adequate leaf area for fruit ripening while maintaining compatibility with mechanical harvester head dimensions and avoiding excessive shading of basal fruit zone positions by upper canopy foliage. Excessively tall canopies create management challenges including difficulty achieving uniform spray coverage throughout the vertical extent, increased shading at lower canopy positions, potential for shoot breakage in wind events, and incompatibility …
IAO_0000116: Canopy_Height_Quality is_a Canopy_Dimension_Quality, representing the vertical extent parameter of canopy geometry. This class addresses height from lowest foliage to canopy top, distinct from cordon or fruiting wire heights which represent training system infrastructure positions. The typical VSP target of 1.0-1.4 m above fruiting wire provides quantitative reference, though optimal height varies with training system, vigor, and equipment specifications. Topping operations serve as primary management tool for canopy height quality control.
IAO_0000118: Kronenhöhe @de
IAO_0000118: Laubwandhöhe @de
IAO_0000118: Triebwandhöhe @de
IAO_0000118: canopy elevation
IAO_0000118: canopy vertical extent
IAO_0000118: foliage height
IAO_0000118: shoot wall height
IAO_0000118: vertikale Kronenausdehnung @de
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 18-24 Intrieri C, Poni S (1995) Integrated evolution of trellis training systems and machines to improve grape quality and vintage quality of mechanized Italian vineyards. American Journal of Enology and Viticulture 46:116-127 Poni S et al. (2003) Effects of cluster thinning on yield and grape composition in field-grown Sangiovese. American Journal of Enology and Viticulture 54:102-108
has db xref: PO:0025610

Canopy Height Specification
type: Class
subclass of: Training System Description
IAO_0000112: The canopy height specification for a VSP-trained Sauvignon Blanc vineyard in Marlborough details a fruiting zone at 0.8-1.0 m above ground, a vegetative canopy extending from 1.0 m to 1.6 m (effective canopy wall height of 0.6 m after summer trimming), a total vine height of 1.6 m at a row spacing of 2.4 m yielding a canopy height-to-row-width ratio of 0.25, and a target leaf layer number (measured by point quadrat analysis) of 1.0-1.5 in the fruiting zone — the relatively low canopy height-to-row-width ratio ensures that the fruiting zone receives a minimum of 15% ambient photosynthetically active radiation (PAR), exceeding the 10% threshold below which Sauvignon Blanc develops excessive methoxypyrazine concentrations producing undesirable herbaceous character.
IAO_0000114: IAO_0000122
IAO_0000115: A training system description that documents the vertical dimensions of the vine canopy including the height of the fruiting zone above ground, the total canopy height from lowest foliage to trimming height, the height-to-row-width ratio, and the vertical distribution of leaf area and fruit within the canopy envelope, specifying the parameters that determine light interception efficiency, fruit zone microclimate, and spray penetration effectiveness.
IAO_0000116: Canopy_Height_Specification defines the vertical dimension of the canopy that, combined with row spacing and canopy density, determines the light environment experienced by both leaves and fruit. The canopy height-to-row-width ratio is a primary descriptor of vineyard light interception geometry: ratios above 1.0 indicate that canopy height exceeds row spacing (creating heavy shade in the lower canopy), ratios of 0.5-0.8 characterize most premium cool-climate VSP vineyards, and ratios below 0.3 indicate widely spaced rows with relatively short canopies typical of warm-climate irrigated viticulture. The Smart-Robinson canopy microclimate assessment framework uses canopy height measurements in combination with leaf layer number and percent interior clusters to evaluate whether a specific training system-canopy height combination is producing the desired fruit zone light and temperature environment for the target wine style.
IAO_0000118: Kronenhöhen-Parameter @de
IAO_0000118: Laubwandhöhen-Spezifikation @de
IAO_0000118: canopy dimension specification
IAO_0000118: canopy height documentation
IAO_0000118: vertical canopy parameters
IAO_0000118: vertikale Laubwand-Dokumentation @de
IAO_0000119: Smart RE and Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles pp: 91-120 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 331-380 Reynolds AG and Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition, American Journal of Enology and Viticulture 60: 251-268
has db xref: no direct PO equivalent

Canopy Interior Role
type: Class
subclass of: Canopy Position Role
IAO_0000112: A vigorous Merlot vine on fertile soil develops extensive Canopy_Interior_Role regions receiving <10% ambient light, with interior leaves becoming senescent by veraison and interior clusters showing green, unripe character at harvest—the excessive interior shading motivating shoot thinning or training system modification. A traditional gobelet-trained Grenache intentionally maintains Canopy_Interior_Role conditions around clusters, the self-shading architecture protecting fruit from Mediterranean sun intensity that would cause damage in more exposed positions. Lateral shoots developing in Canopy_Interior_Role positions contribute little to vine carbon balance due to light limitation, with their removal (lateral hedging) standard practice in quality-focused viticulture.
IAO_0000114: IAO_0000122
IAO_0000115: A canopy position role that inheres in the spatial region within the vine canopy that is shaded by surrounding foliage, receiving reduced light intensity (typically <30% of ambient) and experiencing modified microclimate conditions compared to the canopy exterior. The canopy interior develops in all but the most open vine architectures as shoot growth and leaf expansion progressively shade inner canopy regions, with interior conditions characterized by reduced photosynthetically active radiation (PAR), higher humidity, reduced wind movement, and more stable temperature compared to exposed exterior positions. Interior-positioned leaves have reduced photosynthetic capacity and may become net carbon consumers (respiration exceeding photosynthesis) under deep shade, while interior-positioned fruit typically shows delayed ripening, reduced color development, and altered flavor profiles compared to exposed fruit. Canopy interior management focuses on either maintaining interior openness (through shoot thinning, leaf removal, shoot positioning) or accepting interior conditions as appropriate for specific production objectives. The degree of interior shading correlates with canopy density, which itself reflects vine vigor, shoot number, and training system architecture.
IAO_0000116: Canopy_Interior_Role captures the shaded canopy volume that canopy management typically seeks to minimize or eliminate for quality wine production, recognizing that interior conditions are generally unfavorable for both leaf function (reduced photosynthesis) and fruit quality (delayed ripening, reduced phenolics). The interior/exterior distinction is fundamental to Smart's canopy microclimate framework, with the proportion of interior versus exterior canopy strongly predictive of fruit quality outcomes. Interior canopy quantification uses light porosity measurements (point quadrat analysis, light sensors) that document the fraction of canopy occupied by shaded interior positions. Climate change may shift the interior/exterior optimization, with some warming regions deliberately maintaining more interior shading to protect fruit from heat damage that exterior exposure would cause.
IAO_0000118: Innenbereich @de
IAO_0000118: Laubwand-Inneres @de
IAO_0000118: beschattete Zone @de
IAO_0000118: canopy interior
IAO_0000118: inner canopy
IAO_0000118: innere Laubwand @de
IAO_0000118: interior zone
IAO_0000118: shaded canopy
IAO_0000119: Smart RE (1985) Principles of grapevine canopy microclimate manipulation, American Journal of Enology and Viticulture 36: 230-239 Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Dokoozlian NK, Kliewer WM (1995) Light environment within grapevine canopies, American Journal of Enology and Viticulture 46: 209-218
has db xref: no direct PO equivalent

Canopy Management Description
type: Class
subclass of: Viticultural Practice Description
IAO_0000112: The canopy management description for a Premier Cru Volnay vineyard documents a sequential program of six growing-season interventions — shoot thinning at E-L 12 (removing double shoots and non-fruitful water shoots to achieve 7-8 shoots per vine), first shoot positioning at E-L 15 (tucking shoots vertically between foliage wires), leaf removal on the east-facing side at E-L 29 (removing 4-5 basal leaves per shoot to expose the fruit zone to morning sun while retaining afternoon shade), second shoot positioning with lateral removal at E-L 31, hedging at E-L 33 (trimming shoot tips 15 cm above the top wire to redirect assimilate from vegetative growth to fruit ripening), and cluster thinning at véraison (removing second clusters, green-shouldered clusters, and lagging berries to achieve 6-7 clusters per vine at a target yield of 40 hl/ha).
IAO_0000114: IAO_0000122
IAO_0000115: A viticultural practice description that documents the suite of growing-season interventions applied to manipulate the spatial arrangement, density, and microclimate of the grapevine canopy, encompassing shoot positioning, leaf removal, shoot thinning, hedging, cluster thinning, and fruit zone management operations that collectively optimize the balance between light interception, air circulation, disease pressure, and fruit quality within the architectural framework established by the training system and pruning method.
IAO_0000116: Canopy_Management_Description documents the growing-season operations that refine and optimize the canopy architecture established by winter pruning and the training system infrastructure. The conceptual framework for systematic canopy management was developed principally by Richard Smart and colleagues from the 1980s onward, codified in the landmark handbook Sunlight into Wine (Smart and Robinson 1991) which established the principle that many wine quality deficiencies attributed to climate or terroir are actually consequences of suboptimal canopy microclimate that can be corrected through targeted canopy manipulation: this insight transformed viticulture from a predominantly winter pruning-focused discipline to one in which growing-season canopy management receives equal or greater attention and resource allocation. Subclasses capture the principal canopy management operations in their typical chronological sequence through the growing season.
IAO_0000118: Grünarbeit-Beschreibung @de
IAO_0000118: Laubarbeit-Dokumentation @de
IAO_0000118: Laubwandmanagement-Beschreibung @de
IAO_0000118: canopy manipulation record
IAO_0000118: green operations documentation
IAO_0000118: growing-season canopy operations
IAO_0000119: Smart RE and Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 331-380 Reynolds AG (ed) (2022) Managing Wine Quality Volume 1: Viticulture and Wine Quality, 2nd Ed, Woodhead Publishing
has db xref: no direct PO equivalent

Canopy Microclimate Data
type: Class
subclass of: Microclimate Characterization
IAO_0000112: Canopy microclimate data for a Scott Henry-trained Merlot vineyard in Hawke's Bay, New Zealand demonstrated that the upper (upward-positioned) curtain received 35% more PAR and maintained leaf temperatures 2-3°C higher than the lower (downward-positioned) curtain, resulting in 15% greater photosynthetic rates in upper shoots measured by portable gas exchange systems. Canopy microclimate sensors in a high-density (8000 vines/ha) Tempranillo plantation in Ribera del Duero recorded canopy interior temperatures exceeding ambient by 4-6°C during midday in July, with leaf-to-air vapor pressure deficit (VPD) reaching 4.5-5.0 kPa at the sun-exposed canopy exterior versus 2.0-2.5 kPa in shaded interior positions.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy microclimate data is a microclimate characterization entity that records the environmental conditions within and surrounding the aerial vegetative structure of a grapevine, including temperature, humidity, radiation interception, and air movement parameters measured at the leaf surface, shoot zone, and canopy boundary layer, quantifying the photosynthetic environment and transpirational demand experienced by leaves and the light regime governing canopy carbon balance and vegetative growth allocation.
IAO_0000116: Canopy microclimate data provides the mechanistic link between vineyard management interventions and vine physiological responses, as training system design, shoot density, and leaf area index directly determine the radiation, temperature, and humidity environment in which photosynthesis and transpiration occur. The Smart-Dyson point quadrat method provides a standardized approach for characterizing canopy microclimate through estimation of leaf layer number (LLN), percentage of gaps, percentage of interior clusters, and percentage of interior leaves — metrics that correlate strongly with directly measured radiation and temperature parameters. Optimal canopy microclimates for quality wine production typically feature LLN of 1.0-1.5, gap frequencies of 20-40%, and interior cluster percentages below 40%. Dense canopies (LLN > 3) create conditions favoring vegetative flavor characters (methoxypyrazines), reduced fruit color, and elevated disease pressure, while excessively open canopies risk sunburn damage and excessive berry temperature. Wireless sensor networks enable continuous multi-point canopy microclimate monitoring that reveals spatial and temporal heterogeneity invisible to periodic manual assessment.
IAO_0000118: Bestandsklimatologie @de
IAO_0000118: Blattzonenmikroklima @de
IAO_0000118: Laubwandklima @de
IAO_0000118: Laubwandmikroklimadaten @de
IAO_0000118: canopy atmosphere data
IAO_0000118: canopy climate data
IAO_0000118: canopy environment data
IAO_0000118: leaf zone microclimate
IAO_0000118: vegetative zone microclimate data
IAO_0000119: Smart RE, Robinson MD (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles, pp.: 30-55 Smart RE (1985) Principles of grapevine canopy microclimate manipulation. American Journal of Enology and Viticulture 36(3): 230-239 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review. American Journal of Enology and Viticulture 60(3): 251-268
has db xref: no direct PO equivalent

Canopy Microclimate Quality
type: Class
subclass of: Canopy Density Quality
IAO_0000112: Canopy microclimate quality characterization in a Côte de Beaune Pinot Noir vineyard compared environmental conditions between dense unmanaged canopies and shoot-thinned, leaf-removed treatments during the August véraison-to-harvest period. Dense canopies exhibited strongly modified canopy microclimate quality with fruit zone maximum temperatures averaging 3.2°C below ambient, minimum temperatures 1.8°C above ambient creating dampened diurnal amplitude of only 8.4°C versus 13.4°C ambient, relative humidity averaging 82% versus 65% ambient, and fruit zone PAR of only 45 μmol m⁻² s⁻¹ at solar noon. Managed canopies showed improved canopy microclimate quality with maximum temperatures only 0.8°C below ambient, minimums 0.5°C above, humidity of 71%, and fruit zone PAR of 185 μmol m⁻² s⁻¹, creating conditions more favorable for phenolic development while reducing Botrytis infection periods through faster drying after precipitation events.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy microclimate quality is a viticultural quality that inheres in a grapevine canopy system and represents the ensemble of environmental conditions existing within the canopy interior and fruit zone that differ from ambient atmospheric conditions due to the modifying effects of the foliar mass on radiation penetration, air movement, humidity, and temperature through interception, absorption, reflection, transpiration, and boundary layer formation. This quality fundamentally determines the environmental conditions directly experienced by developing grape clusters and interior leaves, which may differ substantially from weather station measurements or ambient vineyard conditions and which ultimately drive the physiological processes of fruit ripening and quality development. The ontological significance of canopy microclimate quality lies in its role as the proximate environmental determinant of berry composition, wherein the temperature, light, and humidity regime at cluster positions during the critical ripening period shapes organic acid metabolism, phenolic accumulation, aromatic precursor development, and disease susceptibility independently of broader mesoclimate or macroclimate characteristics. The physical basis of canopy microclimate modification involves multiple interacting processes including attenuation of solar radiation as it passes through successive leaf layers, conversion of absorbed radiation to sensible and latent heat through leaf energy balance processes, transpirational water vapor release that elevates humidity within the canopy boundary layer, and reduction of wind speed and turbulent mixing in canopy interior positions that restricts exchange with ambient air. The relationship between canopy architecture and microclimate quality follows predictable patterns wherein dense canopies with high leaf layer numbers create strongly modified interior conditions with reduced light, elevated humidity, and dampened temperature extremes compared to we…
IAO_0000116: Canopy_Microclimate_Quality serves as the parent class for specific environmental parameters including Fruit_Zone_Temperature_Quality, Fruit_Zone_Humidity_Quality, and Fruit_Zone_Light_Intensity_Quality. This class addresses the integrated environmental conditions within the canopy rather than individual parameters. Distinguished from Canopy_Density_Quality and Canopy_Gaps_Quality which address canopy structural characteristics that create microclimate conditions. Strong functional relationships exist with disease development, fruit composition, and vine physiological responses.
IAO_0000118: Bestandesklima @de
IAO_0000118: Fruchtzonenklima @de
IAO_0000118: Kronenmikroklima @de
IAO_0000118: Laubwandmikroklima @de
IAO_0000118: canopy environment
IAO_0000118: fruit zone microclimate
IAO_0000118: interior canopy climate
IAO_0000118: within-canopy conditions
IAO_0000119: Smart RE (1985) Principles of grapevine canopy microclimate manipulation with implications for yield and quality: a review. American Journal of Enology and Viticulture 36:230-239 Dry PR, Smart RE (1988) The grapegrowing regions of Australia. In: Coombe BG, Dry PR (eds) Viticulture Volume 1 Resources, Winetitles, Adelaide, pp. 37-60 Schultz HR (2000) Climate change and viticulture: a European perspective on climatology, carbon dioxide and UV-B effects. Australian Journal of Grape and Wine Research 6:2-12
has db xref: PO:0025610

Canopy Porosity Quality
type: Class
subclass of: Canopy Density Quality
IAO_0000112: Canopy porosity quality manipulation in Hawke's Bay Merlot compared fruit zone outcomes across three porosity levels achieved through differential leaf removal intensity. Low porosity treatments with 12% gaps showed fruit methoxypyrazine concentrations of 28 ng/L and anthocyanin levels of 0.9 mg/g berry weight. Medium porosity with 30% gaps reduced methoxypyrazines to 14 ng/L while increasing anthocyanins to 1.4 mg/g. High porosity at 48% gaps further reduced methoxypyrazines to 6 ng/L with anthocyanins reaching 1.7 mg/g, though excessive fruit exposure in this treatment caused sunburn damage to 8% of berries on western canopy aspects, demonstrating the need to balance canopy porosity quality optimization against fruit protection requirements.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy porosity quality is a canopy density quality that inheres in a grapevine canopy system and represents the proportion and distribution of open spaces or gaps within the foliar mass that permit penetration of light, air, and applied materials through the canopy volume to reach interior tissues and fruit clusters. This quality provides functional characterization of canopy openness that directly relates to the environmental conditions experienced by fruit and the effectiveness of management operations requiring canopy penetration. The ontological basis of canopy porosity quality rests on the recognition that gaps in the leaf canopy serve as conduits for energy and mass transfer that fundamentally influence fruit zone microclimate, disease development potential, and spray deposition efficiency. Porous canopies with well-distributed gaps permit solar radiation to reach fruit clusters promoting phenolic synthesis, anthocyanin accumulation, and flavor precursor development, while facilitating rapid drying after precipitation or dew that reduces pathogen infection periods. The spatial distribution of porosity matters as much as total gap percentage, with uniformly distributed small gaps providing better overall penetration than equivalent total gap area concentrated in few large openings. Measurement of canopy porosity quality employs several complementary approaches including visual gap estimation, point quadrat gap frequency determination through systematic probe insertion, transmitted light measurement using line quantum sensors, and digital image analysis calculating gap fraction from photographs taken through or of the canopy. The relationship between canopy porosity quality and fruit composition reflects the fundamental importance of light exposure for grape quality development, with research consistently demonstrating positive associations between fruit zone porosity and concentrations of anthocyanins, flavonols, and desirable aroma compounds, alongside negati…
IAO_0000116: Canopy_Porosity_Quality is_a Canopy_Density_Quality, representing the functional openness dimension of density characterization. This class serves as parent for Light_Penetration_Quality, Air_Circulation_Quality, and Spray_Penetration_Quality which address specific consequences of canopy porosity. Distinguished from Leaf_Layer_Number_Quality which quantifies the layering of foliage rather than the gaps between leaves. The percentage gaps metric from point quadrat analysis directly quantifies this quality.
IAO_0000118: Kronenporosität @de
IAO_0000118: Laubdurchlässigkeit @de
IAO_0000118: Laubwandporosität @de
IAO_0000118: Lückenfraktion @de
IAO_0000118: canopy gap percentage
IAO_0000118: canopy openness
IAO_0000118: foliage porosity
IAO_0000118: gap fraction
IAO_0000119: Smart RE (1985) Principles of grapevine canopy microclimate manipulation with implications for yield and quality: a review. American Journal of Enology and Viticulture 36:230-239 Gladstone EA, Dokoozlian NK (2003) Influence of leaf area density and trellis/training system on the light microclimate within grapevine canopies. Vitis 42:123-131 Joscelyne VL et al. (2007) Determination of grape (Vitis vinifera L. cv. Shiraz) leaf phenolics using scanning spectroscopy: a comparison of canopy porosity treatments. Australian Journal of Grape and Wine Research 13:88-96
has db xref: PO:0025610

Canopy Position Role
type: Class
subclass of: Vineyard Role
IAO_0000112: A cluster positioned in the exterior fruit zone bears a Canopy_Position_Role characterized by high light exposure, elevated temperature, and air movement—conditions favoring phenolic development but risking sunburn in hot climates. A shoot in the interior canopy position serves in a Canopy_Position_Role receiving <10% ambient light, with shaded conditions limiting photosynthetic contribution while the shoot competes for resources with more favorably positioned growth. Lateral shoots emerging from upper nodes bear Canopy_Position_Roles in the canopy exterior where their potential for secondary fruit production and photosynthetic contribution differs from basal lateral positions.
IAO_0000114: IAO_0000122
IAO_0000115: A vineyard role that inheres in a grapevine structure or organ by virtue of its spatial position within the vine canopy, with position determining light exposure, microclimate conditions, and functional significance for vine physiology and fruit development. Canopy position roles recognize that vine organs at different spatial locations experience fundamentally different environmental conditions—exterior positions receive direct light while interior positions are shaded upper canopy positions experience higher temperature and wind exposure than lower positions and fruit zone positioning determines the balance of exposure versus protection that influences fruit composition. Position-based role assignment enables precise description of where specific structures or developmental events occur within the three-dimensional canopy architecture, supporting targeted management interventions (selective leaf removal, differential harvest) and understanding of position-quality relationships. Canopy position concepts are fundamental to modern viticulture, where training system selection, shoot positioning, and canopy management all aim to optimize the spatial arrangement of vegetative and reproductive structures for quality outcomes.
IAO_0000116: Canopy_Position_Role provides the spatial framework for describing vine architecture, subclassed by specific zones (Fruiting_Zone and others) that define functionally significant canopy regions. The importance of canopy position reflects viticulture's transformation from empirical practice to science-based management—Smart's canopy microclimate research demonstrated that fruit quality correlates strongly with position-dependent exposure variables, making position management central to quality optimization. Position roles interact with training system—the same "fruiting zone" concept applies differently in VSP (narrow vertical band), GDC (pendant curtain perimeters), and bush vine (distributed throughout the canopy) architectures. Contemporary precision viticulture increasingly maps position-related variables (light interception, canopy density) to guide targeted interventions at sub-vineyard scale.
IAO_0000118: Architekturposition @de
IAO_0000118: Laubwandposition @de
IAO_0000118: Rebenposition @de
IAO_0000118: architectural position
IAO_0000118: canopy position
IAO_0000118: räumliche Position @de
IAO_0000118: spatial position
IAO_0000118: vine position
IAO_0000119: Smart RE (1985) Principles of grapevine canopy microclimate manipulation, American Journal of Enology and Viticulture 36: 230-239 Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Dokoozlian NK, Kliewer WM (1995) The light environment within grapevine canopies, American Journal of Enology and Viticulture 46: 209-218
has db xref: no direct PO equivalent

Canopy Surface Area Quality
type: Class
subclass of: Canopy Dimension Quality
IAO_0000112: Canopy surface area quality comparison in a Riverland Shiraz trial evaluated training system effects on light interception efficiency and water use productivity. Single wire sprawl training produced nominal canopy surface area quality of 12,500 m² per hectare but achieved only 65% total light interception due to self-shading within the irregular canopy profile. Conversion to VSP increased effective canopy surface area quality through improved organization, achieving 78% light interception despite similar nominal surface area of 13,200 m² per hectare. Implementation of Shaw minimal pruning dramatically increased nominal canopy surface area quality to 22,000 m² per hectare through three-dimensional canopy expansion, achieving 88% light interception. Yield increased proportionally from 8 t/ha in sprawl to 11 t/ha in VSP to 18 t/ha in minimal pruning, with water use efficiency improving from 4.2 to 5.8 to 7.1 kg fruit per kiloliter of irrigation, demonstrating the productivity benefits of canopy surface area quality optimization through training system design.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy surface area quality is a canopy dimension quality that inheres in a grapevine canopy system and represents the total exterior surface of the foliar mass available for light interception and gas exchange as determined by canopy height, width, continuity along the row, and the geometric complexity of the canopy profile that may increase actual surface area relative to simple rectangular approximations. This quality provides integrative characterization of canopy light capture potential that relates more directly to photosynthetic productivity than individual height or width dimensions alone, enabling comparison of vineyard systems with different canopy geometries on a common functional basis. The ontological significance of canopy surface area quality lies in its role as the primary determinant of total light interception when considered relative to vineyard ground area, wherein canopy surface area per hectare establishes the upper limit of radiation capture that drives photosynthesis, yield formation, and fruit quality development. The computation of canopy surface area employs various geometric approaches depending on canopy architecture complexity, ranging from simple rectangular approximation multiplying height by two (accounting for both canopy faces) by row length, to more sophisticated methods incorporating width variation with height, canopy curvature, and the additional surface created by gaps and canopy discontinuities that expose interior surfaces to direct light. Training systems designed to maximize canopy surface area quality achieve this objective through canopy division creating multiple separate curtains each presenting exterior surface, or through canopy geometry manipulation positioning foliage at angles to maximize exposed surface area to volume ratios. The relationship between canopy surface area quality and yield potential reflects the fundamental requirement for approximately 1.0-1.5 m² of well-exposed leaf area per kilogram of fruit for…
IAO_0000116: Canopy_Surface_Area_Quality is_a Canopy_Dimension_Quality, representing the integrative exterior surface parameter derived from height, width, and continuity. This class addresses the light interception surface that determines photosynthetic potential, distinct from total leaf area which includes interior leaves that may not contribute effectively to light capture. The target of 10,000-15,000 m² per hectare for typical production provides quantitative reference. Canopy division and geometry manipulation through training system design serve as primary approaches to canopy surface area quality optimization.
IAO_0000118: Kronenoberfläche @de
IAO_0000118: Laubwandoberfläche @de
IAO_0000118: Lichtfangfläche @de
IAO_0000118: canopy light interception surface
IAO_0000118: exponierte Kronenfläche @de
IAO_0000118: exposed canopy area
IAO_0000118: exterior canopy surface
IAO_0000118: foliar surface area
IAO_0000119: Smart RE (1973) Sunlight interception by vineyards. American Journal of Enology and Viticulture 24:141-147 Schultz HR (1995) Grape canopy structure, light microclimate and photosynthesis. I. A two-dimensional model of the spatial distribution of surface area densities and leaf ages in two canopy systems. Vitis 34:211-215 Poni S et al. (2003) Grapevine quality: a multiple choice issue. Scientia Horticulturae 234:445-462
has db xref: PO:0025610

Canopy Temperature Quality
type: Class
subclass of: Tissue Temperature Quality
IAO_0000112: Canopy temperature mapping of a 40-hectare Cabernet Sauvignon vineyard in Paso Robles using drone-mounted thermal imaging at 14:00 reveals canopy temperatures ranging from 28°C in well-watered blocks with drip irrigation to 36°C in deficit-irrigated blocks, with the 8°C temperature range corresponding to predawn water potential differences from -0.3 to -1.1 MPa, enabling targeted irrigation to zones exceeding the 33°C threshold associated with photosynthetic decline and quality compromise.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy temperature quality is a tissue temperature quality that inheres in the grapevine vegetation mass as an integrated system and represents the aggregate thermal state of the leaf and shoot population characterizing the spatially averaged temperature across the three-dimensional canopy structure where individual organ temperatures vary with position, exposure, and local microclimate. Within the BFO framework, this quality addresses the emergent thermal property of the canopy as a functional unit, integrating contributions from sunlit and shaded leaves, young and mature tissues, and varying degrees of transpirational cooling capacity across the heterogeneous vegetation mass. The ontological significance lies in canopy temperature serving as a practical metric for irrigation management and stress assessment at scales relevant to vineyard operations, where individual leaf measurements cannot capture the whole-vine thermal status but canopy-level assessment integrates multiple organ temperatures into a single manageable parameter. Canopy temperature is typically measured using infrared thermometry averaging radiation from a defined field of view encompassing multiple leaves and shoots, or through thermal imaging providing spatial temperature distributions that can be processed to extract mean, maximum, or percentile statistics characterizing canopy thermal heterogeneity. The relationship between canopy temperature and air temperature provides the basis for crop water stress indices (CWSI) where well-watered canopies maintain temperatures below air temperature through transpirational cooling while water-stressed canopies approach or exceed air temperature. Remote sensing approaches enable canopy temperature mapping across vineyard blocks using airborne or satellite thermal imagery, supporting precision irrigation management by identifying spatial variation in water stress. Understanding canopy temperature dynamics enables optimization of irrigation timing and volume,…
IAO_0000116: Canopy_Temperature_Quality addresses the aggregate canopy scale, complementing individual Leaf_Temperature_Quality measurements and enabling practical stress assessment at management-relevant scales. This quality forms the basis for thermal stress indices and remote sensing applications in precision viticulture. The class encompasses the spatially averaged temperature of vegetative structures, distinguishing from cluster or berry temperatures that may differ due to position and organ-specific properties.
IAO_0000118: Bestandstemperatur @de
IAO_0000118: Kronendachtemperatur @de
IAO_0000118: Laubwandtemperatur @de
IAO_0000118: Vegetationstemperatur @de
IAO_0000118: canopy thermal state
IAO_0000118: foliage temperature
IAO_0000118: integrated leaf temperature
IAO_0000118: vegetation surface temperature
IAO_0000119: Möller M et al. (2007) Use of thermal and visible imagery for estimating crop water status of irrigated grapevine. Journal of Experimental Botany 58(4): 827-838 Bellvert J et al. (2014) Mapping crop water stress index in a Pinot-noir vineyard: comparing ground measurements with thermal remote sensing imagery from an unmanned aerial vehicle. Precision Agriculture 15(4): 361-376
has db xref: no direct PO equivalent

Canopy Transpiration Quality
type: Class
subclass of: Transpiration Rate Quality
IAO_0000112: Canopy transpiration monitoring in Cabernet Sauvignon vineyard using sap flow sensors reveals the seasonal water demand pattern, with early season (small canopy, 1.2 m² leaf area/vine) transpiration of 1.8 L/vine/day, mid-season peak (full canopy, 4.5 m²) of 6.5 L/vine/day under high evaporative demand, and late season decline (partial senescence, declining stomatal conductance) to 3.2 L/vine/day, with seasonal total of approximately 750 L/vine (equivalent to 450 mm over the planted area) representing the water consumption requiring replacement through irrigation (520 mm applied) plus effective rainfall (180 mm) to maintain vine water status throughout the season.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy transpiration quality is a transpiration rate quality that represents the total water vapor flux from the entire vine canopy to the atmosphere, characterizing the integrated water loss from all transpiring surfaces that determines whole-plant water demand and the water balance that must be maintained through irrigation or rainfall for sustained vine function. Within the BFO framework, this quality specifically addresses the whole-plant scale of transpiration, distinguishing integrated canopy flux from leaf-level rates while recognizing that canopy transpiration is the agronomically and hydrologically relevant measure that determines vineyard water requirements, irrigation scheduling needs, and the water footprint of grape production. The ontological significance lies in canopy transpiration determining the actual water consumption of vineyards that must be budgeted in water resource planning, where the integration of leaf-level transpiration across heterogeneous canopy environments, variable stomatal conductance, and different leaf types yields the total water flux that defines vineyard water demand and the sustainability of production in water-limited regions. The scaling from leaf to canopy transpiration involves integration across leaf area (total transpiring surface), canopy light environment (affecting stomatal conductance distribution), aerodynamic coupling (wind effects on boundary layer conductance), and canopy structure (affecting the microclimate experienced by individual leaves), with these factors creating complex relationships between leaf-level conductance and canopy-scale flux. The measurement approaches for canopy transpiration include sap flow sensors (measuring water flux through trunk or branches), lysimetry (weighing whole vines to detect water loss), eddy covariance (measuring water vapor flux above the canopy), and modeling approaches scaling leaf-level measurements to canopy using light distribution and leaf area models. The typical val…
IAO_0000116: Canopy_Transpiration_Quality addresses the whole-plant scale of water loss that determines vineyard water demand. This quality is the agronomically relevant measure for irrigation management and water resource planning. The class supports water budgeting and irrigation scheduling through canopy-scale transpiration assessment.
IAO_0000118: Gesamtpflanzenwasserverlust @de
IAO_0000118: Kronen-ET @de
IAO_0000118: Kronentranspiration @de
IAO_0000118: Rebenwasserverbrauch @de
IAO_0000118: canopy ET
IAO_0000118: vine transpiration
IAO_0000118: vineyard water use
IAO_0000118: whole-plant water loss
IAO_0000119: Williams LE, Ayars JE (2005) Grapevine water use and the crop coefficient are linear functions of the shaded area measured beneath the canopy. Agricultural and Forest Meteorology 132(3-4): 201-211 Intrigliolo DS, Castel JR (2006) Vine and soil-based measures of water status in a Tempranillo vineyard. Vitis 45(4): 157-163
has db xref: PO:0025066

Canopy Width Quality
type: Class
subclass of: Canopy Dimension Quality
IAO_0000112: Canopy width quality manipulation in Carneros Chardonnay compared shoot positioning intensities and their effects on fruit zone environment. Minimal positioning allowing natural shoot sprawl produced canopy width quality of 0.85 m with leaf layer number of 2.6 and fruit zone PAR of only 8% ambient. Standard VSP positioning reducing width to 0.55 m achieved improved leaf layer number of 1.8 and fruit zone PAR of 16%. Intensive positioning with double catch wires maintaining canopy width quality of 0.35 m further reduced leaf layer number to 1.2 and increased fruit zone PAR to 24%, though requiring twice the positioning labor of standard practice. Economic analysis identified the standard 0.55 m canopy width quality target as optimal, achieving 75% of the quality improvement of intensive positioning at 40% of the labor cost, with fruit from this treatment producing wines with preferred balance of citrus character and reduced vegetal notes in sensory evaluation.
IAO_0000114: IAO_0000122
IAO_0000115: Canopy width quality is a canopy dimension quality that inheres in a grapevine canopy system and represents the horizontal extent of the foliar mass measured perpendicular to the row direction as determined by training system design, shoot orientation management, and the lateral growth characteristics of the cultivar under prevailing growing conditions. This quality fundamentally influences the proportion of canopy leaf area positioned in well-exposed exterior locations versus shaded interior positions, the penetration distance required for light, air, and spray materials to reach canopy center, and the clearance available in inter-row alleyways for equipment passage and worker access. The ontological significance of canopy width quality lies in its role as a primary determinant of canopy density when considered relative to leaf area, wherein narrow canopies concentrate equivalent foliage within reduced horizontal extent creating higher leaf area density compared to wider canopies that distribute leaves across greater cross-sectional area, reducing layering and improving interior exposure. The physiological basis of canopy width development involves both the natural spreading tendency of shoots growing under gravity and solar tracking influences and the management-imposed constraints of shoot positioning, catch wire placement, and hedging that confine lateral canopy expansion. Optimal canopy width quality varies substantially with training system philosophy, ranging from the narrow profiles of approximately 0.3-0.5 m targeted by vertically shoot positioned systems designed to minimize shading through canopy compaction, to the wider profiles of 0.6-1.0 m or greater characteristic of minimal pruning and sprawling systems that accept increased width as the tradeoff for reduced management input. The relationship between canopy width quality and row spacing determines the proportion of vineyard area occupied by canopy versus alleyway, with width-to-row-spacing ratios inf…
IAO_0000116: Canopy_Width_Quality is_a Canopy_Dimension_Quality, representing the horizontal extent parameter of canopy geometry perpendicular to the row. This class addresses the cross-sectional width of the foliar mass that determines density characteristics for given leaf area. Distinguished from row spacing which represents vineyard infrastructure design. VSP systems typically target 0.3-0.5 m width, while sprawling systems may exceed 1.0 m. Shoot positioning and hedging serve as primary management tools for canopy width quality control.
IAO_0000118: Kronenbreite @de
IAO_0000118: Laubwandbreite @de
IAO_0000118: Laubwanddicke @de
IAO_0000118: canopy cross-section
IAO_0000118: canopy thickness
IAO_0000118: foliage width
IAO_0000118: horizontal canopy extent
IAO_0000118: horizontale Kronenausdehnung @de
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 18-24 Gladstone EA, Dokoozlian NK (2003) Influence of leaf area density and trellis/training system on the light microclimate within grapevine canopies. Vitis 42:123-131 Vanden Heuvel JE et al. (2004) Influence of training system and shoot density on the light microclimate and fruit composition of Vitis vinifera L. cv. Riesling. American Journal of Enology and Viticulture 55:87-97
has db xref: PO:0025610

Cap Fall
type: Class
subclass of: Flowering
IAO_0000112: Cabernet Sauvignon in Napa Valley shows cap fall during early-mid June Year N+1 at BBCH 60-65 over 7-9 days, progressing from first calyptra detachment June 4-5 through peak cap shedding June 7-10 with abundant fallen caps accumulating on clusters and ground, completing June 12-13, under warm climate conditions of 22-28°C temperature, 48-65% relative humidity supporting efficient detachment with minimal retention problems, typical of this late-season cultivar showing good cap shedding efficiency enabling 55-68% fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Cap fall represents the distinctive grapevine flower opening mechanism where fused petal calyptra detaches as intact unit from receptacle base and falls away exposing reproductive organs, serving as definitive visual marker of anthesis onset and progression creating characteristic flowering appearance. This essential reproductive process occurs during flowering in early-mid June in temperate regions Year N+1, typically spanning 5-10 days from first cap detachment through mass cap fall completion as flowers progressively open throughout cluster, corresponding to BBCH 60-65 stages and serving as practical observational marker for anthesis timing. Cap structure represents unique grapevine floral morphology with five petals fused at tips forming coherent calyptra cap covering reproductive organs during bud development, cap remaining closed protecting developing stamens and pistil until anthesis initiation, and distinctive pentamerous form visible on detached caps showing five fused petal sections. Detachment mechanism involves specialized abscission zone development at junction between calyptra base and receptacle, enzymatic degradation of middle lamella in abscission zone cells creating separation plane through cellulase and pectinase activity, mechanical forces from expanding reproductive organs pushing upward against cap creating pressure, and combined enzymatic and mechanical processes driving physical cap separation and fall. Abscission zone anatomy shows specialized cell layers at calyptra-receptacle junction with smaller cells containing dense cytoplasm, thin cell walls particularly in middle lamella region facilitating enzymatic breakdown, vascular tissue disruption at separation plane, and coordinated cellular changes enabling clean cap detachment. Cap lifting sequence shows characteristic progression with initial loosening visible as slight gap appearing at base between cap and receptacle, progressive upward movement as abscission proceeds with cap elevating 0…
IAO_0000116: Cap_Fall represents distinctive grapevine flower opening mechanism serving as practical observable marker for anthesis. Occurs within Flowering corresponding to BBCH 60-65 parallel to Anthesis phases. Subdivided into Initial_Cap_Fall marking onset and Mass_Cap_Fall representing peak activity. Environmental conditions particularly humidity critically affect detachment efficiency. Retention problems cause coulure reducing fruit set. Serves as definitive visual reference for flowering timing and progression. Easier to observe than detailed reproductive organ status.
IAO_0000118: Blütenkappenabtrennung @de
IAO_0000118: Kalyptrafall @de
IAO_0000118: Kalyptralösung @de
IAO_0000118: Kappenabwurf @de
IAO_0000118: calyptra fall
IAO_0000118: cap shedding
IAO_0000118: petal cap detachment
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-375 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 275-285 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Cap Fall Completion
type: Class
subclass of: Final Cap Fall
disjoint with: Last Caps Falling
IAO_0000112: Chardonnay in Champagne shows cap fall completion on approximately July 2 Year N+1 at BBCH 69, with all viable flowers 100% having completed cap detachment totaling 12-13 days from first to last fall, visible berry development 10-16 mm diameter representing 64-76% fruit set, no ongoing cap fall activity over multiple observations confirming cessation, under cool maritime conditions of 20-24°C temperature, typical of this early-bursting moderately-to-highly fruitful cultivar definitively completing flowering and transitioning to berry development focus
IAO_0000114: IAO_0000122
IAO_0000115: Cap fall completion represents the definitive cessation of calyptra detachment activity when all viable flowers have completed abscission establishing final cap shedding extent and marking observable flowering conclusion confirming reproductive phase termination and full transition to berry development. This conclusive observable milestone occurs during complete anthesis in late June-early July in temperate regions Year N+1 immediately following last caps falling, representing point when no further cap fall activity occurs or is possible, corresponding to BBCH 69 complete flowering definition. Completion confirmation requires verification through multiple indicators including cessation of cap fall activity with no ongoing detachment observable over observation period, all developmentally capable flowers showing detached caps with only aborted or aberrant buds remaining unopened, and cluster appearance showing predominant berry development with no significant residual flowering activity. Cap shedding cessation shows definitive end of detachment activity with no further viable flowers remaining capable of shedding caps, occasional persistent unopened structures representing non-viable aborted buds incapable of normal development rather than delayed flowers, and overall completion of flowering-related cap fall activity. Complete shedding achievement shows 100% of viable flowers having completed cap detachment creating maximum possible cap fall for cluster, total cap accumulation representing full flowering extent with no further additions forthcoming, and definitive establishment of final flowering scope. Cluster appearance at completion shows clear developmental state with visible developing berries 10-18 mm diameter throughout cluster creating young fruit cluster impression, senescing brown unfertilized flowers interspersed showing progressive abscission, minimal or no recently opened flowers with residual reproductive activity, and overall berry-dominated appearance…
IAO_0000116: Cap_Fall_Completion is second and final aspect of Final_Cap_Fall, distinguished by definitive cessation confirmation. Represents observable flowering conclusion marker. Corresponds to BBCH 69 complete flowering. Enables fruit set assessment and yield prediction. Marks full transition to developmental phase. Provides clear practical observable reference easier than detailed reproductive examination. Establishes baseline for subsequent development predictions. Critical phenological milestone in annual progression. Completes entire Cap_Fall hierarchical documentation from Initial through Mass, Progressive, to Final phases.
IAO_0000118: Abwurfabschluss @de
IAO_0000118: Blüteende-Marker @de
IAO_0000118: Kappenfall-Vollendung @de
IAO_0000118: calyptra fall conclusion
IAO_0000118: cap detachment termination
IAO_0000118: complete cap shedding
IAO_0000118: flowering completion marker
IAO_0000118: vollständige Kalyptralösung @de
IAO_0000119: Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 393-398
has db xref: no direct PO equivalent

Carbon Balance Quality
type: Class
subclass of: Respiration Rate Quality
IAO_0000112: Carbon balance assessment in heavily cropped versus crop-thinned Cabernet Sauvignon reveals the crop load effect on vine carbon economy, with heavily cropped vines (12 kg/vine) showing late-season carbon balance approaching zero (photosynthetic gain barely exceeding respiratory losses plus fruit carbon demand) while thinned vines (6 kg/vine) maintain positive balance throughout ripening, with the carbon limitation in heavy-crop vines reflected in incomplete ripening (2.5 Brix lower), reduced reserve accumulation (35% lower starch in roots), and compromised following-season bud fruitfulness, demonstrating how carbon balance integrates the factors determining sustainable quality production.
IAO_0000114: IAO_0000122
IAO_0000115: Carbon balance quality is a physiological quality that represents the net result of carbon acquisition through photosynthesis minus carbon losses through respiration and other processes, characterizing the overall carbon economy of the grapevine that determines growth capacity, fruit development potential, and reserve accumulation for sustained productivity across seasons. Within the BFO framework, this quality addresses the integrative carbon accounting dimension of vine physiology, distinguishing the net balance from component fluxes while recognizing that carbon balance provides the ultimate measure of physiological success that determines whether vines can sustain growth, produce quality fruit, and maintain the reserves necessary for perennial productivity. The ontological significance lies in carbon balance determining the fundamental resource availability for all vine functions, where positive carbon balance enables growth and reproduction while negative balance requires mobilization of reserves that, if prolonged, leads to vine decline, making carbon balance the central integrating variable of vine physiology that all management practices ultimately affect. The components of carbon balance include gross photosynthetic carbon gain (total CO₂ fixation), respiratory carbon losses (maintenance, growth, and photorespiration), non-respiratory carbon losses (volatile emissions, root exudation), and the allocation of net carbon gain among competing sinks (shoots, roots, fruit, reserves), with the balance among these fluxes determining vine carbon status. The temporal dynamics of carbon balance show strong diurnal variation (positive during day, negative at night), seasonal patterns (peak positive balance at mid-season, declining toward harvest), and interannual variation depending on weather, crop load, and vine condition, with integration across these time scales determining cumulative carbon status. The measurement and modeling of carbon balance employs gas exchang…
IAO_0000116: Carbon_Balance_Quality serves as the parent class for specific carbon balance components (Gross Gain, Net Balance, Use Efficiency). This quality provides the integrative measure of vine carbon economy that determines productive capacity. The class supports management optimization and sustainability assessment through comprehensive carbon balance evaluation.
IAO_0000118: C balance
IAO_0000118: C-Ökonomie @de
IAO_0000118: Kohlenstoffbilanz @de
IAO_0000118: Kohlenstoffhaushalt @de
IAO_0000118: Netto-C-Gewinn @de
IAO_0000118: carbon budget
IAO_0000118: carbon economy
IAO_0000118: net carbon gain
IAO_0000119: Lakso AN, Poni S (2005) "Viticulture-Enology 2020": linking carbohydrate supply and demand as a basis for grapevine yield and quality management. Acta Horticulturae 689: 331-340 Palliotti A et al. (2011) Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening. Australian Journal of Grape and Wine Research 17(2): 72-78
has db xref: PO:0025066

Carbon Fixation Efficiency Quality
type: Class
subclass of: Photosynthetic Capacity Quality
IAO_0000112: Carbon fixation efficiency assessment in Cabernet Sauvignon comparing well-watered versus moderately stressed vines reveals the water status effect on carboxylation performance, with well-watered vines showing Vcmax of 105 μmol/m²/s and net assimilation of 14.5 μmol CO₂/m²/s, while stressed vines display reduced Vcmax of 72 μmol/m²/s and assimilation of 8.8 μmol CO₂/m²/s, with the 31% reduction in carboxylation capacity reflecting both reduced CO₂ supply (stomatal closure) and metabolic downregulation that together diminish carbon fixation efficiency under drought conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Carbon fixation efficiency quality is a photosynthetic capacity quality that represents the effectiveness of converting absorbed light energy and atmospheric CO₂ into organic carbon compounds through the Calvin-Benson cycle, characterizing the biochemical performance of the carbon reduction pathway that determines the rate of carbohydrate synthesis available for vine growth, fruit development, and reserve accumulation. Within the BFO framework, this quality addresses the dark reaction component of photosynthesis, distinguishing carbon fixation from light capture while recognizing that efficient carbon fixation is essential for translating absorbed light energy into the chemical energy of sugars that supports all subsequent vine metabolism and grape quality development. The ontological significance lies in carbon fixation efficiency determining the net productivity of the grapevine, where the rate and efficiency of CO₂ assimilation establishes the carbohydrate supply that drives yield formation, sugar accumulation in berries, secondary metabolite synthesis, and reserve storage for subsequent season vigor, making carbon fixation efficiency a fundamental determinant of sustainable quality production. The biochemical basis for carbon fixation efficiency includes Rubisco enzyme kinetics (carboxylation rate and CO₂/O₂ specificity), Calvin cycle enzyme activities (regeneration of RuBP), CO₂ supply to chloroplasts (stomatal and mesophyll conductances), and the balance between carboxylation and oxygenation (photorespiratory losses), with all components contributing to the net rate of carbon gain per unit absorbed light or leaf area. The measurement approaches for carbon fixation efficiency include gas exchange analysis determining net CO₂ assimilation rate (A), photosynthesis-CO₂ response curves (A-Ci curves) characterizing carboxylation capacity (Vcmax) and electron transport capacity (Jmax), and isotope discrimination analysis indicating the balance between CO₂ supply and …
IAO_0000116: Carbon_Fixation_Efficiency_Quality serves as the parent class for specific carbon assimilation parameters (Net/Gross Photosynthesis Rate, Quantum Yield, Carboxylation Efficiency). This quality addresses the biochemical carbon reduction component distinct from light capture. The class supports productivity assessment and diagnosis of factors limiting the conversion of absorbed light into carbohydrate.
IAO_0000118: CO₂ assimilation efficiency
IAO_0000118: CO₂-Assimilationseffizienz @de
IAO_0000118: Calvin cycle efficiency
IAO_0000118: Calvin-Zyklus-Effizienz @de
IAO_0000118: Carboxylierungsleistung @de
IAO_0000118: Kohlenstofffixierungseffizienz @de
IAO_0000118: carbon reduction efficiency
IAO_0000118: carboxylation performance
IAO_0000119: Flexas J et al. (2012) Mesophyll conductance to CO₂ and Rubisco as targets for improving intrinsic water use efficiency in C₃ plants. Plant, Cell & Environment 35(2): 348-365 Sharkey TD et al. (2007) Fitting photosynthetic carbon dioxide response curves for C₃ leaves. Plant, Cell & Environment 30(9): 1035-1040
has db xref: PO:0009025

Carbon Isotope Discrimination Disposition
type: Class
subclass of: Water Use Efficiency Disposition
disjoint with: Transpiration Efficiency Disposition
IAO_0000112: Carbon isotope discrimination (Δ¹³C) in grapevine leaf dry matter ranges from 18-24‰ across cultivars and water regimes, with higher discrimination indicating lower water use efficiency. Well-watered vines with high stomatal conductance show Δ¹³C of 22-24‰, while water-stressed vines with restricted stomata show 18-21‰. Cultivar differences of 1-3‰ in Δ¹³C persist across environments, with Grenache showing consistently higher discrimination (lower WUE) than Tempranillo. Berry sugar Δ¹³C of 20-26‰ integrates vine water status over the ripening period and correlates with seasonal water deficit (r = -0.65 to -0.80). δ¹³C values in wine range from -22 to -28‰ (expressed relative to PDB standard), enabling retrospective assessment of vineyard water status.
IAO_0000114: IAO_0000122
IAO_0000115: A water use efficiency disposition that is the inherited capacity of a Vitis vinifera plant to discriminate against the heavier stable carbon isotope (¹³C) relative to the lighter isotope (¹²C) during photosynthetic CO₂ fixation, providing an integrated measure of the ratio of intercellular to atmospheric CO₂ concentration (Ci/Ca) and thus a time-integrated proxy for intrinsic water use efficiency.
IAO_0000116: Carbon isotope discrimination provides a powerful tool for phenotyping water use efficiency because the isotopic signature integrates gas exchange over the period of tissue formation, avoiding the instantaneous measurement challenges of leaf-level WUE. Lower discrimination (more negative δ¹³C, less positive Δ¹³C) indicates higher WUE through reduced Ci/Ca ratio resulting from stomatal limitation. The trait is used in breeding programs to screen for WUE, in production to assess irrigation adequacy, and in wine authentication to verify origin and vintage conditions.
IAO_0000118: C-Isotopenverhältnis @de
IAO_0000118: Kohlenstoff-Isotopendiskriminierung @de
IAO_0000118: carbon isotope ratio
IAO_0000118: delta 13C trait
IAO_0000118: Δ¹³C disposition
IAO_0000118: δ¹³C-Signatur @de
IAO_0000119: Gaudillère JP et al. (2002) Carbon isotope composition of sugars in grapevine, an integrated indicator of vineyard water status. Journal of Experimental Botany 53:757-763 Santesteban LG et al. (2015) Discrimination ability of leaf and stem water potential at different times of the day through a meta-analysis in grapevine (Vitis vinifera L.). Agricultural Water Management 158:52-59
has db xref: no direct PO equivalent

Carbon Sequestration Role
type: Class
subclass of: Ecological Role
IAO_0000112: Nerello Mascalese vines on the north slope of Mount Etna bearing a carbon sequestration role accumulate 1.5-3.0 t C/ha/year in permanent woody structures (trunk, cordons, root system) over a 50+ year lifespan, with associated soil organic carbon stocks of 40-70 t C/ha in the top 30 cm under traditional alberello training on volcanic soils, annual leaf and pruning residue inputs of 2-4 t dry matter/ha contributing 0.8-1.5 t C/ha/year to decomposition and humus formation, and total vineyard ecosystem carbon stocks estimated at 80-120 t C/ha representing significant carbon reservoirs comparable to some temperate forest systems.
IAO_0000114: IAO_0000122
IAO_0000115: An ecological role that inheres in a grapevine by virtue of its contribution to atmospheric carbon dioxide removal and long-term carbon storage through photosynthetic assimilation into woody biomass, root organic matter, and associated soil organic carbon pools within the vineyard ecosystem.
IAO_0000116: Carbon_Sequestration_Role addresses the increasingly recognized function of vineyards as carbon sinks within agricultural landscapes. Grapevines as perennial woody crops accumulate substantial carbon in permanent structures over their 25-100+ year lifespans, distinguishing them from annual crops that release sequestered carbon at harvest: however, net carbon balance depends critically on management practices including tillage (releasing soil C), fossil fuel inputs, and cover crop presence. Life cycle analyses suggest that well-managed vineyards with cover crops and minimal tillage can function as net carbon sinks, while intensively tilled, bare-soil vineyards may be net carbon sources.
IAO_0000118: CO₂-Senken-Rolle @de
IAO_0000118: Kohlenstoffbindungs-Rolle @de
IAO_0000118: Kohlenstoffspeicher-Rolle @de
IAO_0000118: carbon sink role
IAO_0000118: carbon storage role
IAO_0000118: vineyard carbon sequestration role
IAO_0000119: Brunori E et al. (2016) Carbon balance and life cycle assessment in an oak vineyard, Journal of Cleaner Production 112: 2569-2580 Wolff MW et al. (2018) Carbon sequestration in California vineyards, Soil Science Society of America Journal 82: 1422-1430 Morandé JA et al. (2017) Carbon dioxide, water, and energy fluxes of a vineyard, Agricultural and Forest Meteorology 240: 67-79
has db xref: no direct PO equivalent

Carbon Use Efficiency Quality
type: Class
subclass of: Carbon Balance Quality
IAO_0000112: Carbon use efficiency comparison between cool-climate (Tasmania, mean growing season temperature 15°C) and warm-climate (Riverland, 22°C) Pinot Noir reveals the temperature effect on metabolic efficiency, with cool-climate vines achieving CUE of 0.58 (net retention of 58% of gross photosynthesis) while warm-climate vines show CUE of 0.44 (44% retention), with the 14 percentage point difference arising primarily from elevated respiratory losses at higher temperatures (Q₁₀ effect), partially offset by higher absolute gross photosynthesis in the warm climate, demonstrating how temperature affects not just absolute productivity but the efficiency of converting photosynthate into vine growth and fruit.
IAO_0000114: IAO_0000122
IAO_0000115: Carbon use efficiency quality is a carbon balance quality that represents the fraction of gross carbon gain that is retained as net carbon balance, characterizing the efficiency with which the grapevine converts photosynthetically fixed carbon into structural and storage compounds rather than losing it through respiration. Within the BFO framework, this quality specifically addresses the efficiency dimension of carbon metabolism, distinguishing the fraction retained from absolute carbon fluxes while recognizing that carbon use efficiency indicates how effectively the vine converts its photosynthetic production into useful structural and reproductive output. The ontological significance lies in carbon use efficiency providing a measure of metabolic efficiency that complements absolute productivity measures, where high CUE indicates that the vine is effectively converting fixed carbon into growth and reproduction with minimal respiratory loss, while low CUE indicates that a large fraction of fixed carbon is consumed by respiration, limiting the conversion of photosynthetic capacity into vine performance regardless of canopy size or photosynthetic rate. The calculation of carbon use efficiency divides net carbon balance by gross carbon gain, with CUE = Net Balance / Gross Gain = (Gross - Respiration) / Gross, yielding values typically ranging from 0.40-0.60 in grapevines depending on temperature, growth rate, and tissue composition. The factors affecting carbon use efficiency include temperature (higher temperatures increasing respiratory losses and reducing CUE), growth rate (actively growing tissues having higher biosynthetic efficiency than maintenance-dominated tissues), tissue composition (protein-rich tissues having higher construction and maintenance costs), and the balance between productive canopy and respiratory burden (excessive non-productive structure reducing CUE). The management implications of carbon use efficiency include the recognition that simply ma…
IAO_0000116: Carbon_Use_Efficiency_Quality addresses the fractional retention of fixed carbon as a metabolic efficiency measure. This quality indicates how effectively photosynthetic production converts to vine performance. The class supports efficiency optimization and climate impact assessment through CUE evaluation revealing the respiratory burden on productivity.
IAO_0000118: C-Konversionseffizienz @de
IAO_0000118: CUE @de
IAO_0000118: Kohlenstoffnutzungseffizienz @de
IAO_0000118: Wachstumseffizienz @de
IAO_0000118: carbon conversion efficiency
IAO_0000118: growth efficiency
IAO_0000118: respiratory burden
IAO_0000119: DeLucia EH et al. (2007) Forest carbon use efficiency: is respiration a constant fraction of gross primary production? Global Change Biology 13(6): 1157-1167 Gifford RM (2003) Plant respiration in productivity models: conceptualisation, representation and issues for global terrestrial carbon-cycle research. Functional Plant Biology 30(2): 171-186
has db xref: PO:0025066

Carboxylation Efficiency Quality
type: Class
subclass of: Carbon Fixation Efficiency Quality
IAO_0000112: Carboxylation efficiency assessment from A-Ci curves in nitrogen-sufficient versus deficient Pinot Noir reveals the nutrition effect on Rubisco capacity, with sufficient vines showing carboxylation efficiency of 0.095 mol/m²/s and Vcmax of 98 μmol/m²/s while deficient vines display reduced CE of 0.052 mol/m²/s and Vcmax of 54 μmol/m²/s, with the 45% reduction in carboxylation capacity reflecting lower Rubisco content from limited nitrogen availability, demonstrating how nitrogen nutrition directly affects the biochemical capacity for carbon fixation.
IAO_0000114: IAO_0000122
IAO_0000115: Carboxylation efficiency quality is a carbon fixation efficiency quality that represents the initial slope of the photosynthetic CO₂ response curve reflecting Rubisco carboxylation capacity at limiting CO₂ concentrations, characterizing the biochemical efficiency of the rate-limiting enzyme that determines carbon fixation rate under conditions where CO₂ supply rather than light limits photosynthesis. Within the BFO framework, this quality specifically addresses the Rubisco-limited phase of carbon fixation, distinguishing carboxylation efficiency from electron transport-limited capacity while recognizing that carboxylation efficiency determines photosynthetic rate under the stomatal closure conditions typical of water-stressed grapevines where internal CO₂ concentration becomes limiting. The ontological significance lies in carboxylation efficiency providing the key biochemical parameter for predicting photosynthesis under stress conditions, where stomatal closure reduces internal CO₂ and shifts photosynthesis into the Rubisco-limited regime where carboxylation efficiency determines carbon gain, making this parameter essential for understanding and modeling stressed vine productivity. The biochemical basis for carboxylation efficiency involves Rubisco kinetics, with the initial slope of A-Ci curves (dA/dCi at low Ci) reflecting Rubisco content, activation state, and kinetic properties (Vcmax, Km for CO₂, specificity factor), and with carboxylation efficiency (CE) typically expressed as the slope of A versus Ci below the inflection point (approximately 200 μmol/mol Ci). The quantitative ranges for carboxylation efficiency in Vitis vinifera typically span 0.05-0.12 mol/m²/s when expressed as dA/dCi, with variation reflecting Rubisco content (nitrogen nutrition dependent), activation state (regulated by Rubisco activase), and temperature effects on kinetic parameters. The stress responses of carboxylation efficiency include both short-term regulation (Rubisco activation…
IAO_0000116: Carboxylation_Efficiency_Quality addresses the Rubisco-limited phase of photosynthesis determined from A-Ci curve analysis. This quality becomes the primary limitation under stress conditions causing stomatal closure. The class supports biochemical capacity assessment and stress response diagnosis through carboxylation efficiency measurement.
IAO_0000118: CE
IAO_0000118: CE-Wert @de
IAO_0000118: Carboxylierungseffizienz @de
IAO_0000118: Rubisco efficiency
IAO_0000118: Rubisco-Effizienz @de
IAO_0000118: Vcmax proxy
IAO_0000118: initial slope A-Ci
IAO_0000118: initiale Steigung @de
IAO_0000119: Sharkey TD et al. (2007) Fitting photosynthetic carbon dioxide response curves for C₃ leaves. Plant, Cell & Environment 30(9): 1035-1040 Flexas J et al. (2012) Mesophyll conductance to CO₂ and Rubisco as targets for improving intrinsic water use efficiency in C₃ plants. Plant, Cell & Environment 35(2): 348-365
has db xref: PO:0009025

Carotenoid Content Quality
type: Class
subclass of: Light Capture Efficiency Quality
IAO_0000112: Carotenoid content assessment in heat-stressed versus control Shiraz leaves reveals the photoprotective response, with control leaves showing carotenoid content of 120 μmol/m² with violaxanthin dominant in the xanthophyll pool, while heat-stressed leaves display elevated carotenoids (145 μmol/m²) with substantial zeaxanthin accumulation indicating xanthophyll cycle engagement for thermal energy dissipation, demonstrating how carotenoid content and composition indicate stress status and photoprotective capacity, with implications for both immediate photosynthetic function and downstream norisoprenoid precursor availability for wine aroma development.
IAO_0000114: IAO_0000122
IAO_0000115: Carotenoid content quality is a light capture efficiency quality that represents the concentration of carotenoid pigments in grapevine leaves, characterizing the accessory pigment pool that contributes to light harvesting in the blue-green spectral region, provides essential photoprotection through excess energy dissipation, and serves as precursor for important aroma compounds in grape berries. Within the BFO framework, this quality specifically addresses the carotenoid pigment dimension of light capture, distinguishing carotenoid function from chlorophyll while recognizing the dual roles of carotenoids in both productive light harvesting and protective energy dissipation depending on light conditions and plant stress status. The ontological significance lies in carotenoid content serving multiple functional roles beyond simple light capture, where carotenoids act as essential photoprotective agents preventing oxidative damage under excess light conditions through the xanthophyll cycle, while also serving as precursors for C₁₃-norisoprenoid aroma compounds (β-damascenone, β-ionone, TDN) that contribute to varietal character in wines, linking leaf physiology to fruit and wine quality. The biochemical basis for carotenoid function includes light harvesting (absorption in 400-500 nm blue region, energy transfer to chlorophyll), photoprotection (xanthophyll cycle converting violaxanthin to zeaxanthin under excess light, enabling thermal dissipation), antioxidant activity (quenching reactive oxygen species and triplet chlorophyll), and structural roles (stabilizing light-harvesting complexes), with the total carotenoid pool comprising both xanthophylls (oxygenated carotenoids) and carotenes (pure hydrocarbons). The environmental and developmental factors affecting carotenoid content include light intensity (high light increasing photoprotective carotenoids), temperature stress (affecting xanthophyll cycle activity), water status (drought enhancing carotenoid accumulatio…
IAO_0000116: Carotenoid_Content_Quality addresses the accessory pigment pool with dual light-harvesting and photoprotective functions. This quality links leaf physiology to wine aroma through norisoprenoid precursor roles. The class supports stress assessment, photoprotection evaluation, and understanding of the physiological basis for aroma precursor accumulation.
IAO_0000118: Carotinoidgehalt @de
IAO_0000118: Schutzpigmentpool @de
IAO_0000118: Xanthophyllgehalt @de
IAO_0000118: accessory pigment level
IAO_0000118: akzessorische Pigmente @de
IAO_0000118: carotenoid concentration
IAO_0000118: photoprotective pigment pool
IAO_0000118: xanthophyll content
IAO_0000119: Demmig-Adams B, Adams WW (1996) The role of xanthophyll cycle carotenoids in the protection of photosynthesis. Trends in Plant Science 1(1): 21-26 Mendes-Pinto MM (2009) Carotenoid breakdown products the—norisoprenoids—in wine aroma. Archives of Biochemistry and Biophysics 483(2): 236-245
has db xref: PO:0009025

Catechin Content Quality
type: Class
subclass of: Flavan 3 ol Content Quality
disjoint with: Epicatechin Content Quality
IAO_0000112: Catechin content quality in Tannat seeds from Madiran reaches exceptionally high levels (35-55 mg/g seed dry weight) reflecting this variety's extreme tannic character, with the catechin serving as building block for the extensive proanthocyanidin polymers that produce Tannat's characteristic firm, gripping astringency traditional Madiran winemaking employs extended maceration (30-45 days) with periodic délestage to maximize catechin-based tannin extraction while the polymerization occurring during two years minimum oak aging softens the initially harsh mouthfeel to approachable roundness.
IAO_0000114: IAO_0000122
IAO_0000115: Catechin_Content_Quality represents the chemical quality characterizing the concentration of (+)-catechin in grape berry tissues, capturing the primary flavan-3-ol monomer with 2,3-trans stereochemistry. (+)-Catechin (2R,3S-flavan-3-ol) is distinguished from its stereoisomer (−)-epicatechin by the trans relationship between the C2 and C3 substituents, resulting in different three-dimensional geometry that affects both polymerization behavior and sensory properties. Catechin is the more abundant flavan-3-ol monomer in grape seeds, typically comprising 30-50% of total seed flavan-3-ols, and serves as a primary building block for condensed tannin polymers through C4-C6 and C4-C8 linkages. The concentration of free catechin in seeds decreases during berry development as it becomes incorporated into growing polymer chains, with monomeric catechin representing a diminishing proportion of total flavan-3-ol content as berries mature. Catechin contributes astringent and bitter taste qualities when present as free monomer, with sensory thresholds around 20-50 mg/L in wine matrices. The dihydroxylated B-ring of catechin (3',4'-dihydroxy pattern) reflects synthesis through the F3'H pathway, parallel to cyanidin among anthocyanins. Catechin serves as the terminal unit in many proanthocyanidin chains, occupying the lower position formed through electrophilic attack by the upper extension unit. The ratio of catechin to epicatechin in seeds and wines provides information about condensed tannin structure and potential sensory properties.
IAO_0000116: Catechin_Content_Quality specifically addresses the (+)-catechin stereoisomer with 2,3-trans configuration. The distinction from (−)-epicatechin (2,3-cis) is important because stereochemistry affects polymer structure, extraction kinetics, and sensory properties. Catechin serves primarily as a chain terminal unit in proanthocyanidins, while epicatechin more commonly functions as an extension unit. The ratio of terminal to extension units (catechin to epicatechin) correlates with polymer size and affects tannin sensory properties. Free catechin quantification employs normal-phase or reversed-phase HPLC with UV detection at 280 nm.
IAO_0000118: (+)-Catechin-Konzentration @de
IAO_0000118: (+)-catechin content
IAO_0000118: 2,3-trans-Flavan-3-ol-Gehalt @de
IAO_0000118: 2,3-trans-flavan-3-ol concentration
IAO_0000118: Catechingehalt @de
IAO_0000118: catechin monomer quality
IAO_0000118: free catechin content
IAO_0000118: freier Catechingehalt @de
IAO_0000119: Kennedy JA et al. (2000) Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development. Journal of Agricultural and Food Chemistry 48(12): 5348-5355 Prieur C et al. (1994) Oligomeric and Polymeric Procyanidins from Grape Seeds. Phytochemistry 36(3): 781-784
has db xref: no direct PO equivalent

Cation Exchange Quality
type: Class
subclass of: Mineral Balance Quality
disjoint with: K Ca Mg Ratio Quality
IAO_0000112: Cation exchange quality assessment guides cold stabilization protocols in German Riesling production, with cation analysis revealing the potassium-dominated (1200-1800 mg/L K⁺, 80-120 mg/L Ca²⁺) must composition that predicts rapid potassium bitartrate precipitation during cold treatment (−4°C for 7-14 days) the cation exchange approach enables calculation of KHT saturation temperature and optimization of stabilization duration, preventing both under-treatment (continued precipitation in bottle) and over-treatment (unnecessary quality loss from extended cold exposure) that waste energy and potentially strip wine of desirable complexity.
IAO_0000114: IAO_0000122
IAO_0000115: Cation_Exchange_Quality represents the chemical quality characterizing the overall balance and exchange relationships among cationic mineral species in grape must and wine, capturing the equilibrium chemistry that affects pH, tartrate stability, and protein interactions. The cation exchange concept recognizes that positively charged mineral ions (K⁺, Ca²⁺, Mg²⁺, Na⁺) compete for association with negatively charged organic acids (tartrate, malate) and proteins, with the exchange equilibria determining the proportion of free acid versus salt forms that fundamentally affect acidity expression. Potassium dominates cation content in grape must, but its effect on pH depends on competition with hydrogen ions for association with tartrate, a competition governed by pH, temperature, and the relative concentrations of all cationic species. The formation of potassium bitartrate (KHT) removes both potassium and tartrate from solution, with precipitation affected by temperature, ethanol concentration, and the presence of competing cations and nucleation inhibitors. Calcium competes with potassium for tartrate binding, forming the less soluble calcium tartrate that precipitates more slowly but over longer time periods. The cation exchange capacity of wines, measured through titration or conductivity methods, indicates the total exchangeable cation content available to participate in stability reactions and pH buffering. In wine stability management, understanding cation exchange enables prediction of tartrate precipitation, optimization of cold stabilization protocols, and application of ion exchange treatment for pH adjustment. The cation composition also affects protein stability, as cations interact with proteins and fining agents during clarification treatments.
IAO_0000116: Cation_Exchange_Quality addresses the equilibrium chemistry among cationic species rather than individual element concentrations. The concept derives from soil science (cation exchange capacity) but applies equally to juice and wine chemistry. The pH effects of cation exchange reflect the competition between hydrogen ions and metal cations for organic acid association, making cation balance a determinant of acidity expression beyond titratable acid concentration. Cold stability, protein stability, and pH adjustment treatments all involve cation exchange reactions, making this quality relevant to multiple winemaking interventions.
IAO_0000118: Ionengleichgewicht @de
IAO_0000118: Kationenaustauschqualität @de
IAO_0000118: austauschbarer Kationengehalt @de
IAO_0000118: cation balance quality
IAO_0000118: cationic composition quality
IAO_0000118: exchangeable cation content
IAO_0000118: ion exchange equilibrium
IAO_0000118: kationische Zusammensetzung @de
IAO_0000119: Boulton R (1980) The Relationship Between Total Acidity, Titratable Acidity and pH in Grape Tissue. Vitis 19(2): 113-120 Berg HW and Keefer RM (1958) Analytical Determination of Tartrate Stability in Wine. I. Potassium Bitartrate. American Journal of Enology and Viticulture 9(4): 180-193
has db xref: no direct PO equivalent

Cavitation Resistance Disposition
type: Class
subclass of: Hydraulic Architecture Disposition
IAO_0000112: Systematic determination of Cavitation_Resistance_Disposition at the University of Bordeaux employed the Cavitron centrifuge technique to generate vulnerability curves for 25 cultivars, providing high-throughput, standardized assessment of P50 values. Stem segments were subjected to increasing centrifugal tension while conductivity was monitored, enabling rapid construction of complete vulnerability curves. Cavitation_Resistance_Disposition showed significant cultivar variation spanning 1.3 MPa. Most resistant cultivars included 'Grenache' (P50 = -2.85 MPa), 'Mourvèdre' (P50 = -2.72 MPa), and 'Carignan' (P50 = -2.65 MPa), all Mediterranean cultivars presumably selected under drought pressure. Most vulnerable cultivars included 'Merlot' (P50 = -1.58 MPa), 'Pinot Noir' (P50 = -1.65 MPa), and 'Gamay' (P50 = -1.72 MPa), originating from cooler, more humid climates. Anatomical analysis revealed that P50 correlated strongly with pit membrane thickness (r = -0.78) and weakly with vessel diameter (r = 0.35), confirming pit membrane properties as the primary determinant of Cavitation_Resistance_Disposition. Field observations during the severe 2003 European drought validated laboratory rankings, with vulnerable 'Merlot' vines showing 45-60% PLC and visible canopy dieback while resistant 'Grenache' maintained PLC below 20% despite similar exposure. The relationship between Cavitation_Resistance_Disposition and stomatal behavior was confirmed, with cavitation-resistant cultivars operating closer to their P50 (narrower safety margins) enabled by tight stomatal control, while vulnerable cultivars maintained wider margins through earlier stomatal closure.
IAO_0000114: IAO_0000122
IAO_0000115: A Cavitation_Resistance_Disposition is a Hydraulic_Architecture_Disposition that inheres in the xylem of a Vitis vinifera plant and is realized through structural properties that resist the formation and spread of embolism (air bubbles blocking water transport) under the tension developed in xylem during drought. This disposition represents the safety component of xylem hydraulic function, determining the water potential threshold at which catastrophic loss of hydraulic conductivity occurs. Cavitation (the phase change from liquid water to water vapor) occurs when xylem tension exceeds the capacity of water columns to withstand negative pressure, typically initiated by air-seeding through porous pit membranes connecting adjacent vessels. Resistance to cavitation depends primarily on pit membrane properties (thickness, porosity, flexibility) that determine the air-seeding pressure threshold, with thicker, less porous membranes providing greater resistance. Secondary factors include vessel diameter (larger vessels contain more water under tension and may have more vulnerable pit connections), vessel length (longer vessels have more pit area for potential air entry), and inter-vessel connectivity. Cavitation_Resistance_Disposition is quantified by vulnerability curves relating xylem water potential to percentage loss of conductivity (PLC), with P50 (water potential at 50% PLC) as the standard metric. Grapevine P50 values typically range from -1.5 to -3.0 MPa depending on genotype, with more negative values indicating greater cavitation resistance.
IAO_0000116: Cavitation_Resistance_Disposition is_a Hydraulic_Architecture_Disposition. Cavitation resistance determines the water potential threshold for hydraulic failure. P50 (water potential at 50% conductivity loss) is the standard metric. Pit membrane properties (thickness, porosity) are primary determinants. Vessel diameter has secondary influence. Mediterranean-origin cultivars generally show greater resistance than cool-climate cultivars. Cavitation resistance interacts with stomatal behavior to determine hydraulic safety margins.
IAO_0000118: Embolie-Resistenz @de
IAO_0000118: Hydraulische-Sicherheit @de
IAO_0000118: Kavitations-Resistenz-Disposition @de
IAO_0000118: embolism resistance
IAO_0000118: hydraulic safety
IAO_0000118: xylem cavitation resistance
IAO_0000119: Choat B et al. (2010) Measurement of vulnerability to water stress-induced cavitation in grapevine: a comparison of four techniques applied to a long-vesseled species, Plant Cell and Environment 33:1502-1512 Tyree MT, Sperry JS (1989) Vulnerability of xylem to cavitation and embolism, Annual Review of Plant Physiology and Plant Molecular Biology 40:19-38 Brodersen CR et al. (2010) The dynamics of embolism repair in xylem: in vivo visualizations using high-resolution computed tomography, Plant Physiology 154:1088-1095
has db xref: PO:0005352

Cavitation Resistance Quality
type: Class
subclass of: Vulnerability To Cavitation Quality
IAO_0000112: Cavitation resistance comparison between own-rooted and grafted Tempranillo reveals rootstock effects on hydraulic safety, with own-rooted vines showing moderate resistance (P50 = -1.7 MPa, relatively vulnerable) while the same cultivar on 140Ru rootstock shows improved whole-plant resistance (effective P50 = -2.2 MPa from root system contribution), with the enhanced cavitation resistance from drought-adapted rootstock enabling operation at more negative water potentials without hydraulic damage, expanding the deficit irrigation range applicable without risking embolism-induced productivity loss.
IAO_0000114: IAO_0000122
IAO_0000115: Cavitation resistance quality is a vulnerability to cavitation quality that represents the capacity of xylem to maintain hydraulic function under water stress conditions, characterizing the robustness of the water transport system against embolism that determines the range of water potentials over which conductivity is preserved and the buffer against drought-induced hydraulic failure. Within the BFO framework, this quality specifically addresses the positive framing of hydraulic safety, distinguishing resistance to dysfunction from the vulnerability perspective while recognizing that cavitation resistance is the inverse of vulnerability and may be more intuitively related to drought tolerance capacity. The ontological significance lies in cavitation resistance determining the operational water potential range for effective water transport, where high resistance enables vines to function at more negative water potentials without conductivity loss, expanding the range of soil water conditions under which transpiration and photosynthesis can be maintained and providing greater tolerance of drought episodes. The anatomical basis for cavitation resistance involves pit membrane properties that determine the pressure required for air entry, with smaller pit membrane pores requiring more negative pressures to overcome surface tension and pull air through, creating the fundamental trade-off between pit conductivity (favoring large pores) and cavitation resistance (favoring small pores) that shapes xylem evolution. The additional factors affecting cavitation resistance include vessel wall strength (resisting implosion under tension), vessel network connectivity (affecting whether embolism spreads or is contained), and pit membrane composition (lignification and other chemical properties affecting porosity and stability). The plasticity of cavitation resistance through acclimation shows that xylem formed under drought conditions often has improved resistance compared to that …
IAO_0000116: Cavitation_Resistance_Quality addresses the positive capacity to maintain hydraulic function under stress, inverse to vulnerability. This quality determines the operational water potential range for effective transport. The class supports drought tolerance assessment and safety margin evaluation through cavitation resistance characterization.
IAO_0000118: Embolieresistenz @de
IAO_0000118: Kavitationsresistenz @de
IAO_0000118: Xylemwiderstandsfähigkeit @de
IAO_0000118: drought resistance (hydraulic)
IAO_0000118: embolism resistance
IAO_0000118: hydraulic safety
IAO_0000118: hydraulische Robustheit @de
IAO_0000118: xylem robustness
IAO_0000119: Hacke UG et al. (2006) Scaling of angiosperm xylem structure with safety and efficiency. Tree Physiology 26(6): 689-701 Alsina MM et al. (2007) Seasonal variation of xylem embolism in grapevine cultivars grafted on different rootstocks. Australian Journal of Grape and Wine Research 13(2): 106-114
has db xref: PO:0025417

Cavity Locular Tissue
type: Class
subclass of: Locular Tissue
disjoint with: Chamber Locular Tissue
IAO_0000112: Merlot cavity locular tissue at maturity defining air-filled cavity structure= locular tissue lining 2 cavities each 4-5.5 mm diameter, with seeds (2-3 per berry) occupying 32-42% of cavity volume surrounded by air space occupying 58-68% of volume, creating air-filled chambers bounded by cavity locular tissue cellular lining, with 22-38 μm air gaps between seed surfaces and innermost cavity locular tissue cells demonstrating substantial cavity air space development during ripening creating distinct berry internal architecture with central air-filled chambers separated from flesh bulk by cavity locular tissue boundary. Cabernet Sauvignon cavity locular tissue air space development time-course= week 6 (lag phase) showing cavities 85-92% filled by seeds, 8-15% air space, cavity locular tissue closely apposed to seeds week 10 (veraison) showing 65-75% seed occupancy, 25-35% air space, 12-22 μm gaps developing week 14 (mid-ripening) showing 45-58% seed occupancy, 42-55% air space, 20-35 μm gaps week 18 (maturity) showing 35-48% seed occupancy, 52-65% air space, 25-45 μm gaps, demonstrating progressive cavity air space increase during ripening as berry expansion exceeds seed dimensions creating air-filled cavity structure bounded by cavity locular tissue. Syrah cavity locular tissue berry internal structure visualization by cross-sectioning= transverse section through berry middle showing 2 locular cavities positioned left and right of berry center (perpendicular to major dorsal vascular bundles running top-bottom), each cavity containing 1-2 seeds surrounded by air space, cavities bounded by continuous cavity locular tissue 160-240 μm thickness separating air-filled cavity interiors from surrounding mesocarp flesh, creating obvious visual distinction between dark-colored outer skin, light-colored flesh bulk, and internal air-filled chambers in fresh berry cross-section. Thompson Seedless stenospermocarpic cavity locular tissue in seedless cultivar= cavities containing sm…
IAO_0000114: IAO_0000122
IAO_0000115: A cavity locular tissue is locular tissue emphasizing its role as boundary defining air-filled or partially air-filled cavity spaces within the berry, particularly relevant during ripening and maturity when locular cavities develop substantial air space (typically 50-70% of cavity volume) as berry expansion exceeds seed size increase, with cavity locular tissue providing structural boundary maintaining cavity integrity and creating distinct berry internal architecture with seed-containing air-filled chambers surrounded by fleshy mesocarp. Cavity locular tissue structural boundary function= (1) definition of cavity internal surfaces creating cellular boundary between soft mesocarp tissue and air-filled cavity space (2) structural support preventing cavity collapse during berry expansion and handling despite soft fleshy mesocarp providing minimal mechanical support (3) maintenance of cavity shape and volume during berry growth accommodating progressive air space development as seeds lag behind berry expansion (4) potential mechanical properties including wall strength and cell-cell adhesion maintaining structural integrity under compression and deformation stresses during berry packing in clusters and during harvest handling. Cavity locular tissue in berry internal architecture= (1) creation of distinct berry structure with outer protective skin zone (exocarp/outer pericarp), middle storage flesh zone (mesocarp bulk), inner cavity-defining zone (cavity locular tissue), and central air-filled chambers (locular cavities) rather than homogeneous flesh throughout berry (2) cavity position and size influencing overall berry geometry with large cavities potentially affecting berry shape and with cavity asymmetry potentially contributing to irregular berry shapes (3) cavity air space providing gas reservoir within berry potentially influencing internal atmosphere composition (O₂, CO₂, ethylene concentrations) affecting seed and tissue metabolism (4) cavity surfaces potential…
IAO_0000116: Cavity_Locular_Tissue emphasizes the cavity-boundary and air space aspects of locular tissue and is distinguished from Chamber_Locular_Tissue which may emphasize seed-chamber aspects. Understanding cavity locular tissue is relevant for comprehending berry internal architecture with air-filled cavities as distinct structural feature, for understanding ripening-associated cavity development creating increasing internal air space, and for investigating potential cavity roles in berry mechanical properties, gas exchange, and splitting susceptibility.
IAO_0000118: Hohlraum-Lokular-Gewebe @de
IAO_0000118: Luftkammer-Gewebe @de
IAO_0000118: Luftraum-Grenzgewebe @de
IAO_0000118: air cavity lining
IAO_0000118: chamber boundary tissue
IAO_0000119: Considine, J.A., Kriedemann, P.E. (1972). Fruit splitting in grapes. Australian Journal of Agricultural Research 23':17-27 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 180-185.
has db xref: PO:0009084

CEC Data
type: Class
subclass of: Soil Chemistry Data
IAO_0000112: The CEC data for a Champagne vineyard on chalk (Cramant, Côte des Blancs) documents a high cation exchange capacity of 25-35 cmol(+)/kg in the upper 30 cm — dominated by exchangeable calcium (85-90% of CEC, reflecting the calcareous parent material), with exchangeable magnesium contributing 5-8%, potassium 2-4%, and sodium <1%, and the base saturation at 100% (typical of calcareous soils where the calcium carbonate buffer maintains complete base saturation at all times). This high CEC provides exceptional chemical buffering — the soil resists pH changes from acid inputs (acid rain, acidifying fertilizers, root-released organic acids) because the large reservoir of exchangeable calcium ions neutralizes proton additions, and the nutrient supply is well-buffered against depletion because the exchange complex releases cations to the soil solution as plant uptake removes them. The high CEC of the Champagne chalk soils contrasts with the low CEC (5-10 cmol(+)/kg) of the acidic granite-derived soils in Beaujolais where the exchange complex is dominated by aluminum and hydrogen ions rather than base cations.
IAO_0000114: IAO_0000122
IAO_0000115: A soil chemistry data component that records the cation exchange capacity (CEC) of the vineyard soil — the total quantity of exchangeable cations (positively charged ions) that the soil can retain per unit mass, expressed in centimoles of positive charge per kilogram of soil (cmol(+)/kg, equivalent to the older unit milliequivalents per 100 g) — measured by standard displacement methods (ammonium acetate at pH 7.0 for effective CEC, or barium chloride-triethanolamine for potential CEC), with CEC being the primary indicator of the soil's capacity to retain and supply essential base cations (calcium, magnesium, potassium, sodium) against leaching losses and to buffer the soil solution chemistry against rapid changes from fertilizer inputs or rainfall acidification.
IAO_0000116: CEC_Data documents the soil's ion exchange capacity that controls the retention and release dynamics of the essential base cation nutrients — calcium, magnesium, potassium, and (to a lesser extent) sodium — that together constitute the majority of the vine's mineral nutrient uptake by mass. The CEC is determined by two soil components — the clay mineral fraction (contributing CEC proportional to the clay content and the specific surface area of the clay minerals, ranging from 3-15 cmol(+)/kg for kaolinite through 25-40 for illite to 80-120 for smectite) and the organic matter fraction (contributing 150-300 cmol(+)/kg of organic matter, a CEC per unit mass far exceeding that of any clay mineral): the relative contribution of clay versus organic matter to the total CEC varies with depth and soil type — in surface horizons with 3-5% organic matter, the organic fraction may contribute 30-60% of the total CEC despite representing only a small proportion of the soil mass, while in subsoil horizons with <1% organic matter, the clay fraction dominates the CEC. The viticultural significance of CEC centers on the soil's capacity to supply potassium — a nutrient of particular importance in viticulture because potassium accumulation in berries affects must pH (potassium salts of tartaric acid raising pH), wine stability (potassium bitartrate precipitation), and fermentation kinetics — soils with low CEC and low exchangeable potassium may produce vines with potassium deficiency symptoms and low-potassium must (desirable for maintaining low pH in warm-climate wines), while soils with high CEC and high exchangeable potassium may produce excessive berry potassium uptake and elevated must pH (a quality concern in warm, fertile sites).
IAO_0000118: Basenaustausch-Kapazität @de
IAO_0000118: KAK-Daten @de
IAO_0000118: Kationenaustauschkapazität @de
IAO_0000118: base retention measurement
IAO_0000118: cation exchange capacity record
IAO_0000118: ion exchange characterization
IAO_0000119: White RE (2003) Soils for Fine Wines, Oxford University Press Mpelasoka BS et al. (2003) A review of potassium nutrition in grapevines with special emphasis on berry accumulation, Australian Journal of Grape and Wine Research 9: 154-168 Soil Survey Staff (2014) Keys to Soil Taxonomy, 12th edition, USDA-NRCS Seguin G (1986) Terroirs and pedology of wine growing, Experientia 42: 861-873
has db xref: no direct PO equivalent

Cell Differentiation Maturation Zone
type: Class
subclass of: Maturation Zone
disjoint with: Functional Maturation Zone
IAO_0000112: Cabernet Sauvignon grafted on 1103 Paulsen showing cell differentiation maturation zone on primary root, zone beginning 12 mm from apex, microscopic examination revealing epidermal cells differentiating into trichoblasts with emerging root hairs and atrichoblasts with thicker cuticle, cortex cells differentiating into parenchyma accumulating starch granules, endodermis cells developing casparian strips with suberin and lignin deposition in radial walls, procambial cells differentiating into xylem vessels undergoing secondary wall thickening and lignification, phloem precursors forming sieve elements and companion cells, transcriptional analysis showing tissue-specific gene expression patterns, cell differentiation creating functional specialized tissues from undifferentiated elongated cells
IAO_0000114: IAO_0000122
IAO_0000115: Cell differentiation maturation zone is maturation zone emphasizing cell specialization process and tissue-specific development, characterized by cells undergoing programmed changes converting from undifferentiated elongated cells into specialized cell types including trichoblasts and atrichoblasts in epidermis, parenchyma cells in cortex, endodermis cells with casparian strips, pericycle cells capable of lateral root initiation, xylem vessel elements and tracheids, phloem sieve elements and companion cells, showing sequential gene expression activating tissue-specific programs, progressive structural modifications including cell wall thickening, organelle reorganization, and metabolite accumulation, and demonstrating that differentiation represents fundamental developmental process determining cell fate and function enabling creation of complex multicellular root structure from simple meristematic cells, with cell differentiation involving position-dependent fate determination where cell location determines developmental trajectory, cell-cell communication through signaling molecules coordinating differentiation, and irreversible commitment where differentiated cells cannot revert to meristematic state creating permanent specialized tissues performing specific functions essential for root system operation. Cell differentiation maturation zone fate determination includes= showing position-dependent specification (cell location relative to root axis determining whether differentiating into dermal, ground, or vascular tissues), exhibiting radial patterning (concentric tissue layers epidermis, cortex, endodermis, pericycle, and vascular cylinder arising from positional information), demonstrating cell lineage (cells inheriting fate information from parent cells in meristem though position can override lineage), revealing signaling gradients (hormone and peptide gradients providing positional information), and displaying pattern formation (coordinate differentiation cre…
IAO_0000116: Cell_Differentiation_Maturation_Zone emphasizes specialization process and developmental commitment and is distinguished from functional emphasis by focus on differentiation mechanism. Critical for understanding fate determination, tissue specification, transcriptional control, structural modifications, and the developmental process converting undifferentiated cells into specialized cell types creating functional root tissue organization.
IAO_0000118: Cell specialization zone
IAO_0000118: Developmental maturation zone
IAO_0000118: Gewebe-Spezifikationsbereich @de
IAO_0000118: Spezialisierungszone @de
IAO_0000118: Tissue specification region
IAO_0000118: Zelldifferenzierungs-Reifungszone @de
IAO_0000119: Dolan, L., et al. (1993). Cellular organisation of the Arabidopsis thaliana root. Development, 119(1), 71-84.
has db xref: PO:0020123

Cell Division Cessation
type: Class
subclass of: Division Phase Completion
IAO_0000112: Syrah in Rhône Valley shows cell division cessation during early August Year N+1 at BBCH 75, with complete cell cycle exit by week 5-6, mitotic index declining to 0%, proliferation markers PCNA and Ki-67 becoming undetectable, all 2.2-2.8 million cells in G0/G1 expansion state, irreversible non-dividing status established, no further proliferation through subsequent 10-12 weeks development, under warm Mediterranean conditions of 25-30°C temperature, typical of this mid-to-late season cultivar completing division cessation
IAO_0000114: IAO_0000122
IAO_0000115: Cell division cessation represents the complete proliferation termination during division phase completion when all cells exit cell cycle, mitotic activity ceases entirely, proliferation markers disappear, cells establish non-dividing expansion state, and berry achieves truly non-proliferative status preventing any subsequent division throughout development, completing by weeks 5-6 as definitive proliferation end. This cessation establishment period occurs during late summer in early August in temperate regions Year N+1, typically completing week 5-6 representing complete division end, corresponding to BBCH 75 berry touch stage. Cessation mechanism involves final cell cycle exit of remaining cycling cells, complete loss of proliferative competence, cell cycle machinery downregulation to basal non-functional levels, establishment of expansion-committed non-dividing cell state, and irreversible cessation preventing division throughout subsequent 8-12 weeks until harvest. Complete cell cycle exit shows all cells leaving cycle to G0 quiescent or G1 expansion state, no cells remaining in S, G2, or M phases, cell populations uniformly non-dividing, and population synchrony in expansion state. Cell cycle phase distribution shows progression from mixed population with some cycling cells to uniform G0/G1 population, S/G2/M phase cells disappearing completely, all cells in growth phase preparing or undergoing expansion, and phase distribution documenting cessation. Mitotic activity complete cessation shows no observable mitoses after cessation completion, mitotic index 0% or <0.1% from rare measurement artifacts, absence of mitotic figures in histological examination, and truly zero division rate. Division marker disappearance shows PCNA proliferation marker becoming undetectable, cyclin proteins declining to basal non-functional levels, phospho-histone H3 mitotic marker absent, Ki-67 proliferation marker negative, and marker absence confirming non-dividing state. Cell cycle …
IAO_0000116: Cell_Division_Cessation is second aspect of Division_Phase_Completion, distinguished by complete proliferation termination. Represents truly zero division state by weeks 5-6. Mitotic index 0%. All cells in G0/G1 expansion state. Proliferation markers absent. Irreversible cessation preventing any subsequent division. Follows Final_Mitotic_Events. Precedes Growth_Mode_Transition. Definitive end of proliferative period. Critical developmental commitment to non-dividing state.
IAO_0000118: Zellteilungs-Beendigung @de
IAO_0000118: complete proliferation termination
IAO_0000118: division arrest
IAO_0000118: mitotic activity end
IAO_0000118: mitotische Aktivitäts-Ende @de
IAO_0000118: nicht-teilender Zustand-Etablierung @de
IAO_0000118: non-dividing state establishment
IAO_0000118: vollständige Proliferations-Terminierung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 441-443 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Cell Division Stage Berry
type: Class
subclass of: Developing Berry
IAO_0000112: Merlot cell division stage berries progress from fruit set at BBCH 71 (1.8 mm diameter, 0.007 g, 0.8 million cells, 32 μm average cell diameter, 8% mitotic index) through peak division at week 3 (4.5 mm, 0.08 g, 1.6 million cells, 42 μm, 15% mitotic index) to end of cell division stage at BBCH 75 week 6 (9.5 mm, 1.1 g, 2.5 million cells, 58 μm, 3% mitotic index approaching cessation), with cell number increasing 313% while cell diameter increases 81% demonstrating cell division as primary growth mode, and with final cell number of 2.5 million determining maximum size potential for subsequent development phases. Chardonnay cell division stage berries examined at weekly intervals show mitotic activity progression= week 1 (10% mitotic index, 0.9 million cells), week 2 (14%, 1.2 million cells), week 3 (17% at peak, 1.7 million cells), week 4 (13%, 2.1 million cells), week 5 (7%, 2.3 million cells), week 6 (3%, 2.4 million cells at division cessation), demonstrating characteristic rise and fall of division activity during cell division stage with peak occurring at weeks 2-3. Syrah cell division stage berries under two water regimes show well-watered vines producing berries with final cell number of 2.7-3.1 million cells at BBCH 75 while water-deficit vines show reduced final cell number of 2-2.4 million cells (26-35% reduction), with this cell number difference established during cell division stage (weeks 0-6) persisting through maturity creating permanent size difference (well-watered mature berries 15.5-17 mm, 3-3.6 g versus deficit berries 13.5-15 mm, 2.2-2.8 g), demonstrating critical importance of water availability during cell division stage for determining ultimate berry size through effects on cell proliferation. Cabernet Sauvignon cell division stage berry mesocarp tissue sections stained for cell cycle markers show= week 2 berries with numerous cells positive for histone H3 phosphorylation (M phase marker) and cyclin B (G2/M transition marker) distributed thro…
IAO_0000114: IAO_0000122
IAO_0000115: A cell division stage berry is a developing berry during the period when active cell division in berry mesocarp tissues is the dominant growth process (BBCH 71-75, approximately 0-6 weeks post-fruit set), corresponding to Phase I of berry development and early developing berry, characterized by rapid increase in cell number through mitotic divisions creating the total cell population that will determine ultimate berry size potential. Cell division stage berries are characterized by= (1) active mitosis in mesocarp (flesh) tissues with substantial proportions of cells in division, typically 5-18% mitotic index (percentage of cells in M phase) during peak division (2) cell number increasing from approximately 0.5-1.5 million cells at fruit set to final cell number of 1.5-3.5 million cells by end of cell division stage (BBCH 75, week 6), representing 200-350% increase in cell population (3) cells undergoing progressive cycles of division with individual cells dividing 2-5 times during the cell division stage creating exponential cell number increase (4) cells simultaneously undergoing modest expansion from 25-40 μm diameter at fruit set to 45-70 μm at end of cell division stage, with cell division being the predominant growth mode but accompanied by some cell enlargement (5) berry diameter increasing from 1.5-3 mm at fruit set to 6-11 mm at end of cell division stage (BBCH 75), with this 300-500% diameter increase driven primarily by cell number increase rather than cell size increase (6) berry fresh weight increasing from 0.005-0.015 g at fruit set to 0.6-1.5 g at BBCH 75, representing 60-150 fold mass increase achieved primarily through cell proliferation. Cell division stage berries show characteristic temporal dynamics of division activity= initial phase (weeks 0-2, fruit set establishment) with division initiating and accelerating as ovary-to-berry transition proceeds peak division phase (weeks 2-4) with maximum mitotic index (12-18% of cells dividing) and maximum …
IAO_0000116: Cell_Division_Stage_Berry represents Phase I berry development (BBCH 71-75, weeks 0-6) emphasizing the cell proliferation growth mechanism, and is essentially synonymous with Early_Developing_Berry though emphasizing cellular process over developmental phase. Cell division stage represents the critical period when final cell number is determined, with lasting effects on berry size potential. Sub-classification into Rapid_Division and Peak_Division reflects temporal dynamics within the cell division period. Understanding cell division stage berry biology is essential for managing berry size through cultural practices affecting cell proliferation, and for understanding the cellular basis of berry size determination.
IAO_0000118: Proliferations-Stadium @de
IAO_0000118: Zellteilungs-Stadium-Beere @de
IAO_0000118: Zellvermehrungs-Beere @de
IAO_0000118: mitotic-stage berry
IAO_0000118: proliferative-phase berry
IAO_0000119: Coombe, B.G. (1976). The development of fleshy fruits. Annual Review of Plant Physiology 27=507-528 Ojeda, H. et al. (2002). Influence of water deficits on grape berry growth. Vitis 41=141-145 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 182-192.
has db xref: PO:0025639

Cell Enlargement Stage Berry
type: Class
subclass of: Developing Berry
IAO_0000112: Syrah cell enlargement stage berries progress from veraison at BBCH 81 (week 9, cells 68 μm diameter, berry 11 mm, 1.5 g, 2.4 million cells) through mid-enlargement at BBCH 85 (week 13, cells 118 μm, berry 14.5 mm, 2.8 g, 2.4 million cells) to maturity at BBCH 89 (week 17, cells 152 μm, berry 16.5 mm, 3.5 g, 2.4 million cells), with cell diameter increasing 124% (cell volume increasing 510%) while cell number remains constant at 2.4 million throughout cell enlargement stage, demonstrating that Phase II berry growth is driven exclusively by cell expansion without additional cell division. Cabernet Sauvignon cell enlargement stage berries examined at biweekly intervals show cell expansion progression= week 9 (72 μm), week 11 (95 μm, +32% from week 9), week 13 (122 μm, +69%), week 15 (142 μm, +97%), week 17 (158 μm, +119% at maturity), with expansion rate highest during early enlargement (11.5 μm per 2 weeks during weeks 9-11) and declining during late enlargement (8 μm during weeks 15-17), tracking the overall berry growth rate progression during Phase II ripening. Chardonnay cell enlargement stage berries under two irrigation regimes show well-watered vines producing cells expanding from 65 μm (veraison) to 148 μm (maturity, 128% increase, 485% volume increase) creating berries expanding from 11.5 mm to 14 mm (22% diameter increase, 83% volume increase), while deficit-irrigated vines show cells expanding only to 118 μm (82% increase, 303% volume increase) creating berries reaching 12.5 mm (9% diameter increase, 29% volume increase), demonstrating water limitation effects on cell expansion during cell enlargement stage with deficit reducing final cell size and berry size by limiting water availability for expansion. Merlot cell enlargement stage berry mesocarp cells show characteristic ultrastructural changes= veraison cells (BBCH 81) with vacuoles occupying 75-80% of cell volume, cytoplasm still substantial with numerous organelles, cell walls 0.8-1.2 μm thick mature…
IAO_0000114: IAO_0000122
IAO_0000115: A cell enlargement stage berry is a developing berry during the period when active cell expansion (increase in individual cell volume) in berry mesocarp tissues is the dominant growth process (BBCH 81-89, approximately 9-18+ weeks post-fruit set), corresponding to Phase II of berry development and late developing berry, characterized by dramatic increase in cell size through cell expansion driving berry enlargement, with cell number fixed at the population established during earlier cell division stage. Cell enlargement stage berries are characterized by= (1) essentially zero cell division with mitotic index <1-2% representing only occasional division events rather than systematic proliferation (2) cell number fixed at 1.5-3.5 million cells (established during Phase I) remaining constant throughout cell enlargement stage (3) individual cells undergoing dramatic expansion from veraison size (60-90 μm diameter) to mature size (100-180 μm diameter), representing 65-200% diameter increase and 280-800% volume increase per cell during cell enlargement stage (4) berry diameter increasing from veraison dimensions (9-13 mm) to mature dimensions (12-25 mm depending on cultivar), representing 30-90% diameter increase driven exclusively by cell expansion (5) berry fresh weight increasing from veraison weight (1-2 g) to mature weight (1.5-7 g), representing 50-300% weight increase achieved through water accumulation into expanding cells (6) cells accumulating water, sugars, and other solutes creating osmotic driving force for expansion, with vacuoles expanding to occupy 90-95% of cell volume in mature cells. Cell enlargement stage berries show characteristic progression= early enlargement (weeks 9-12, BBCH 81-85) with rapid cell expansion at 5-12 μm diameter increase per week driving rapid berry growth mid enlargement (weeks 12-15, BBCH 85-87) with continuing expansion at 3-8 μm per week late enlargement (weeks 15-18+, BBCH 87-89) with declining expansion rate approaching cessat…
IAO_0000116: Cell_Enlargement_Stage_Berry represents Phase II berry development (BBCH 81-89, weeks 9-18+) emphasizing the cell expansion growth mechanism, and is essentially synonymous with Late_Developing_Berry though emphasizing cellular process over developmental phase. Cell enlargement stage represents the period when water availability critically affects final berry size through effects on cell expansion. Sub-classification into Early_Enlargement and Maximum_Enlargement reflects temporal progression within the enlargement period. Understanding cell enlargement stage biology is essential for irrigation management affecting berry size and composition, and for understanding the cellular basis of Phase II berry growth and ripening.
IAO_0000118: Expansions-Beere @de
IAO_0000118: Phase II berry
IAO_0000118: Zellexpansions-Stadium @de
IAO_0000118: Zellvergrößerungs-Stadium-Beere @de
IAO_0000118: cell-expansion berry
IAO_0000119: Coombe, B.G., McCarthy, M.G. (2000). Dynamics of grape berry growth. Australian Journal of Grape and Wine Research 6=131-135 Matthews, M.A., Anderson, M.M. (1988). Fruit ripening in Vitis vinifera= responses to seasonal water deficits. American Journal of Enology and Viticulture 39=313-320.
has db xref: PO:0025639

Cell Expansion Elongation Zone
type: Class
subclass of: Elongation Zone
disjoint with: Rapid Elongation Zone
IAO_0000112: Pinot Noir grafted on 101-14 Millardet showing cell expansion elongation zone on third-order lateral root, cells entering zone at meristem-elongation boundary measuring 14 micrometers length exiting zone at maturation boundary measuring 380 micrometers length representing 27-fold length increase, cell volume increasing from 3500 cubic micrometers to 210,000 cubic micrometers (60-fold increase), central vacuole expanding from 40% to 88% cell volume, turgor pressure measured 0.54 MPa, osmotic potential -1.1 MPa, cell expansion through coordinated ion uptake, water influx, wall loosening by expansins, and wall synthesis producing irreversible turgor-driven growth
IAO_0000114: IAO_0000122
IAO_0000115: Cell expansion elongation zone is elongation zone emphasizing cell expansion mechanism and turgor-driven growth process, characterized by cells increasing volume 10-100 fold through water uptake into enlarging central vacuole, showing cell length increasing 10-50 fold from meristematic 10-20 micrometers to elongated 100-500 micrometers while diameter remaining relatively constant creating high aspect ratio, demonstrating turgor pressure 0.3-0.8 MPa generated by osmotic water influx providing mechanical force stretching cell walls, and revealing that cell expansion represents fundamental growth mechanism where osmotic potential difference between cell interior and soil solution drives water entry creating turgor that irreversibly extends cell walls through enzymatic loosening and continued synthesis producing permanent cell enlargement enabling root elongation, with cell expansion process requiring coordinated regulation of ion uptake generating osmotic potential, water transport providing volume increase, wall loosening allowing extension, and wall synthesis maintaining integrity creating complex integration of biochemical and biophysical processes. Cell expansion elongation zone volume increase includes= showing dramatic size change (cells increasing total volume 10-100 fold during passage through expansion zone), exhibiting vacuole dominance (central vacuole expanding from 30% to 80-90% of cell volume providing volume increase), demonstrating water influx (osmotic water uptake providing volume increase with minimal dry matter accumulation), revealing length preferentially (cell volume increase predominantly as length increase 10-50 fold versus diameter increase 1-2 fold), and displaying irreversible growth (cell expansion permanent creating stable enlarged cells unlike reversible elastic deformation). Cell expansion elongation zone osmotic mechanism includes= showing solute accumulation (active K+, Cl-, sugars, and organic acids uptake increasing cell osmotic pote…
IAO_0000116: Cell_Expansion_Elongation_Zone emphasizes expansion mechanism and turgor-driven process and is distinguished from other elongation zone aspects by focus on biophysical growth mechanism. Critical for understanding osmotic water uptake, turgor generation, wall loosening, cell volume increase, anisotropic expansion, and the fundamental turgor-driven cell expansion mechanism enabling root elongation through irreversible cell enlargement.
IAO_0000118: Turgor-driven expansion zone
IAO_0000118: Turgor-getriebene Streckungszone @de
IAO_0000118: Vacuolation elongation region
IAO_0000118: Vakuolisierungs-Wachstumsbereich @de
IAO_0000118: Water-uptake growth zone
IAO_0000118: Zellexpansions-Elongationszone @de
IAO_0000119: Cosgrove, D. J. (2005). Growth of the plant cell wall. Nature Reviews Molecular Cell Biology, 6(11), 850-861.
has db xref: PO:0020123

Cell Number Finalization
type: Class
subclass of: Declining Division Activity
IAO_0000112: Pinot Noir in Burgundy shows cell number finalization during late July-early August Year N+1 at BBCH 75, with final late divisions completing week 4-5, total mesocarp cell count reaching 1.6-2.0 million cells representing final permanent value, cell number determining 74-82% mature berry size variation, no further proliferation occurring through subsequent development, under continental conditions of 22-28°C temperature, typical of this early-to-mid season cultivar establishing cellularity determining 9-11 mm final berry size potential
IAO_0000114: IAO_0000122
IAO_0000115: Cell number finalization represents the final cell count establishment phase during declining division activity when remaining late divisions complete, total mesocarp cell number reaches final permanent value typically 1-4 million cells per berry, no further cell proliferation occurs throughout subsequent berry development, and established cellularity determines berry size potential for remainder of development, occurring by weeks 4-5 post-fertilization as division phase concludes. This critical finalization phase occurs during late summer in late July-early August in temperate regions Year N+1, typically completing by week 4-5 representing division cessation, corresponding to BBCH 75 berry touch stage. Finalization mechanism involves completion of final late divisions from remaining cycling cells, cell cycle exit of last dividing cells establishing non-dividing cell population, final cell count representing cumulative proliferative output from entire division phase, irreversible cell number preventing any subsequent proliferation, and established cellularity as permanent berry characteristic. Final division completion shows last mitoses occurring week 4-5 in late-dividing cell populations, completion timing variable across cells creating extended finalization period, occasional rare divisions possibly extending to week 6 in small subpopulations, and eventual complete cessation establishing final count. Cell number accumulation to final value shows progressive increase during declining activity approaching plateau, typical progression to 85-95% final number by week 4 and 95-99% by week 5, remaining 1-5% cells from final late divisions, and final accumulation to complete count. Final cell number range shows cultivar variation with small-berried cultivars 0.8-1.5 million mesocarp cells, medium-berried 1.5-2.5 million cells, large-berried 2.5-4 million cells, and range reflecting genetic programming and environmental effects during division phase. Cell number determina…
IAO_0000116: Cell_Number_Finalization is third and final aspect of Declining_Division_Activity, distinguished by final permanent cell count establishment. Represents completion by weeks 4-5. Final range 1-4 million cells depending on cultivar. Determined by genetics, seed number, temperature during weeks 1-4. Irreversible - no subsequent proliferation. Accounts for 60-80% size variation. Strong predictor of mature berry size. Follows Division_Rate_Reduction and Transition_to_Enlargement_Onset. Completes Declining_Division_Activity. Critical developmental commitment point.
IAO_0000118: Zellzahl-Etablierung @de
IAO_0000118: Zellzahl-Finalisierung @de
IAO_0000118: cell number establishment
IAO_0000118: cellularity finalization
IAO_0000118: final cell count
IAO_0000118: finale Zellzahl @de
IAO_0000118: permanent cell number
IAO_0000118: permanente Zellzahl @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 439-443 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Cell Separation Process
type: Class
subclass of: Petiole Abscission
IAO_0000112: In Mourvèdre vines in Bandol, Provence during November, cell separation process proceeds over 4 days following abscission zone activation, with polygalacturonase activity increasing from 0.8 to 28 nmol/min/g fresh weight, middle lamella dissolution visible histologically within 48 hours, cortical cell separation complete by day 3 while vascular strands persist until day 4, and final detachment occurring when wind gusts exceed 15 km/h providing sufficient mechanical force to sever remaining connections under cool Mediterranean autumn conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Cell separation process describes the enzymatic dissolution of cell walls and middle lamellae in Vitis vinifera petiole abscission zone cells that physically separates leaf from shoot, wherein the coordinated action of cellulases, polygalacturonases, xylanases, and other cell wall degrading enzymes progressively weakens the structural connections between adjacent cells until mechanical forces from leaf weight and environmental factors complete physical detachment over a period of 3-5 days following abscission zone activation. This process involves the sequential degradation of cell wall components, with pectin hydrolysis by polygalacturonases dissolving the calcium-pectate-rich middle lamella that cements adjacent cells together, cellulase activity degrading cellulose microfibrils that provide structural strength to primary cell walls, and xylanase and other hemicellulase activities cleaving the matrix polysaccharides that cross-link cellulose within the cell wall architecture. The spatial progression of cell separation proceeds from the outer cortical regions of the abscission zone inward toward the vascular tissues, with peripheral cells separating first while vascular connections maintain leaf attachment until late stages when xylem and phloem elements are finally severed, explaining the observation that partially separated leaves may remain attached by vascular strands until mechanical stress completes detachment. The biochemical mechanisms involve secretion of cell wall degrading enzymes into the apoplastic space between abscission zone cells, with enzyme activities increasing 10-50 fold during the separation period compared to quiescent abscission zones, and optimal enzyme function at the slightly acidic apoplastic pH of 5.0-6.0 characteristic of this intercellular compartment. The role of expansins in cell separation involves loosening of cell wall structure through disruption of hydrogen bonds between cellulose microfibrils and matrix polysaccharides, creati…
IAO_0000116: Cell_Separation_Process is subclass of Petiole_Abscission representing enzymatic cell wall degradation. Distinguishes from activation by emphasizing physical dissolution. Sibling to Abscission_Zone_Formation, Abscission_Zone_Activation, and Petiole_Abscission_Completion. Duration 3-5 days. Involves cellulases, polygalacturonases, xylanases, expansins. Outer-to-inner progression with vascular persistence.
IAO_0000118: Abszissionszone-Zell-Separation @de
IAO_0000118: Zell-Trennungs-Prozess @de
IAO_0000118: Zellwand-Auflösung @de
IAO_0000118: abscission zone cell separation
IAO_0000118: cell detachment process
IAO_0000118: cell wall dissolution
IAO_0000118: intercellular separation
IAO_0000118: interzelluläre Trennung @de
IAO_0000119: Roberts JA et al (2002) Abscission, dehiscence and other cell separation processes. Annual Review of Plant Biology 53: 131-158 Taylor JE and Whitelaw CA (2001) Signals in abscission. New Phytologist 151: 323-340 Patterson SE (2001) Cutting loose. Plant Physiology 126: 494-500
has db xref: no direct PO equivalent

Cell Size Maximum
type: Class
subclass of: Maximum Berry Enlargement
IAO_0000112: Merlot in Bordeaux shows cell size maximum during early-mid August Year N+1 at BBCH 77-79, with mesocarp cells reaching 92-95% final dimensions at 96-132 micrometers diameter representing 62-fold expansion from 28 micrometer post-division size, vacuoles occupying 89% cell volume, cytoplasm 2.8 micrometer peripheral layer, wall 0.16 micrometer thickness, osmotic potential -1.4 MPa, under oceanic conditions of 22-27°C temperature, typical of this mid-season cultivar approaching genetic cell size limits
IAO_0000114: IAO_0000122
IAO_0000115: Cell size maximum represents the genetic dimension limit approach phase during maximum berry enlargement when individual cells reach 90-95% final mature size, typical diameters 75-190 micrometers depending on cultivar and position, further expansion becomes increasingly constrained by genetic programming and physical limitations, cells achieve near-final volume representing culmination of 30-100 fold total expansion from post-division dimensions, occurring during late enlargement weeks 6-8 as cells approach size limits. This cell dimension culmination phase occurs during late summer in early-mid August in temperate regions Year N+1, representing maximum cell size achievement weeks 6-8 post-fertilization, corresponding to BBCH 77-79 bunch closure stages. Cell size maximum mechanism involves cells approaching genetically determined size limits programmed during development, physical constraints from cell wall properties and cellular architecture limiting further expansion, reduced wall plasticity preventing continued yielding, osmotic and turgor systems approaching equilibrium states, developmental signals directing expansion cessation, and integrated limitations establishing maximum cell dimensions. Cell dimensions at maximum show typical ranges 75-190 micrometers diameter depending on cultivar, small-berried cultivar cells 60-100 micrometers maximum, medium-berried 90-140 micrometers, large-berried 120-200 micrometers, and size ranges reflecting genetic variation. Cell volume at maximum shows volumes 0.18-3.6 nanoliters representing culmination of expansion, 30-100 fold increase from post-division 25-45 micrometer cells, substantial volume achieved through intensive water uptake and vacuole expansion, and maximum volume as endpoint of enlargement. Vacuole at maximum size shows central vacuole occupying 85-92% cell volume, vacuole diameter 65-185 micrometers in large cells, maximum vacuole representing genetic and physical limits, tonoplast membrane area 1200-6000 sq…
IAO_0000116: Cell_Size_Maximum is first aspect of Maximum_Berry_Enlargement, distinguished by cellular dimension limits. Represents cells at 90-95% final size, 75-190 micrometers depending on cultivar. 30-100 fold total expansion from post-division. Vacuole 85-92% volume. Wall plasticity reduced. Osmotic potential -1.2 to -1.6 MPa plateau. Genetic programming primary determinant. Duration weeks 6-8. Preceded by Rapid_Cell_Expansion. Followed by Berry_Size_Peak. Establishes cellular component of final berry size.
IAO_0000118: Zellgröße-Maximum @de
IAO_0000118: Zellgrößen-Limit @de
IAO_0000118: cell size limit
IAO_0000118: cellular dimension peak
IAO_0000118: genetic cell maximum
IAO_0000118: genetisches Zell-Maximum @de
IAO_0000118: maximale Zelldimensionen @de
IAO_0000118: maximum cell dimensions
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 448-450 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Cell Turgor Quality
type: Class
subclass of: Turgor Pressure Quality
IAO_0000112: Cell turgor comparison in Chardonnay leaf tissue reveals guard cell turgor of 2.8 MPa in open stomata during morning transpiration declining to 0.9 MPa at stomatal closure during afternoon water stress, while adjacent epidermal cells maintain relatively stable turgor of 0.45±0.12 MPa throughout the diurnal cycle, demonstrating the hydraulic isolation enabling guard cells to function as osmotic motors responding to environmental signals while bulk leaf turgor remains buffered.
IAO_0000114: IAO_0000122
IAO_0000115: Cell turgor quality is a turgor pressure quality that inheres in individual grapevine cells and represents the hydrostatic pressure specific to particular cell types that differ in their osmotic contents, wall properties, and hydraulic connectivity determining their characteristic turgor behavior under varying vine water status. Within the BFO framework, this quality enables ontological differentiation of turgor at the cellular level, recognizing that different cell types within the same tissue maintain distinct turgor values reflecting their specialized functions and structural properties. The ontological significance lies in cell-type-specific turgor determining functional capacity, where guard cells require turgor modulation for stomatal movement, mesocarp cells rely on turgor for fruit texture, and epidermal cells use turgor for surface integrity and pathogen resistance. Cell turgor varies dramatically among grapevine cell types, with actively growing cells maintaining turgor above the yield threshold for wall extension (typically 0.3-0.5 MPa), guard cells showing turgor fluctuations of 1-2 MPa driving stomatal aperture changes, and mature storage parenchyma in berries potentially operating near zero turgor post-véraison. The hydraulic isolation or connectivity of cells affects turgor dynamics, where symplastically connected cells equilibrate rapidly while apoplastically isolated cells may maintain turgor differentials relative to surrounding tissue. Measurement at cellular resolution requires pressure probe techniques capable of accessing individual cells, or may be inferred from cell-type-specific responses to osmotic manipulation. The developmental trajectory of cell turgor reflects both changing osmotic contents as cells mature and differentiate, and changing wall properties as primary walls transition to secondary walls in lignifying tissues. Understanding cell turgor quality at the resolution of individual cell types enables mechanistic interpretation of t…
IAO_0000116: Cell_Turgor_Quality provides the cellular-resolution specification of turgor, serving as parent for cell-type-specific turgor classes (Mesocarp, Guard Cell, Epidermal). This quality emphasizes that tissue-level turgor represents an emergent property from heterogeneous cellular contributions. Direct measurement requires specialized microprobe techniques with limited throughput, making most turgor assessments rely on tissue-level methods that average across cell populations.
IAO_0000118: Einzelzellturgor @de
IAO_0000118: Zellturgor @de
IAO_0000118: cell-type turgor
IAO_0000118: cellular turgor pressure
IAO_0000118: individual cell pressure
IAO_0000118: single cell turgor
IAO_0000118: zelltypspezifischer Turgor @de
IAO_0000118: zellulärer Turgordruck @de
IAO_0000119: Franks PJ et al. (2001) Guard cell pressure/aperture characteristics measured with the pressure probe. Plant, Cell & Environment 24(2): 163-171 Wada H et al. (2008) Turgor-responsive starch phosphorylase in grape berry skin. Phytochemistry 69(6): 1298-1306
has db xref: PO:0009002

Cell Wall Breakdown Maximum
type: Class
subclass of: Peak Softening
IAO_0000112: In a Napa Valley Cabernet Sauvignon vineyard, cell wall breakdown maximum was measured during a 3-day period in mid-September Year N+1 (BBCH 84) when polygalacturonase activity peaked at 175 units, pectin molecular weight declined from 155 kDa to 92 kDa, soluble pectin increased from 56% to 73% of total, middle lamella adhesion strength dropped from 2.8 N to 1.2 N, and berry firmness decreased from 2.4 N to 1.6 N as temperature conditions averaged 25-27°C optimal for enzyme activity.
IAO_0000114: IAO_0000122
IAO_0000115: Cell_Wall_Breakdown_Maximum represents the interval during peak softening when enzymatic degradation of berry cell wall structural polysaccharides reaches maximum intensity, characterized by peak activities of multiple cell wall-modifying enzymes operating concurrently to maximize disassembly of the pectin-hemicellulose network that provides cellular mechanical strength. This critical phase typically occurs during a 2-4 day period within mid-veraison (BBCH 83-84) and is defined by convergence of maximum enzyme activities: polygalacturonase reaches 120-220 units (8-15 fold above pre-veraison baseline) cleaving homogalacturonan backbone α-1,4 linkages at maximum rate, pectin methylesterase achieves 110-200 units demethylating pectin polymers to create optimal PG substrates, pectate lyase shows 30-70 units eliminating methylated galacturonic acid residues through β-elimination, and β-galactosidase operates at 30-70 units removing galactose side chains from rhamnogalacturonan I regions facilitating backbone access by other enzymes. The maximum breakdown period produces profound structural modifications: pectin molecular weight undergoes steepest decline from approximately 130-180 kDa to 70-110 kDa representing extensive depolymerization with average chain length reduction from 700-1000 to 350-600 galacturonic acid residues, soluble pectin fraction increases maximally at 8-15% per day reaching 65-80% of total pectin (from 35-50% at breakdown initiation), and degree of methylesterification drops from 60-75% to 30-45% exposing carboxyl groups that create charge repulsion and pectin chain separation. Middle lamella degradation reaches maximum intensity during cell wall breakdown maximum: pectin-rich middle lamella between adjacent cells undergoes extensive solubilization with 60-80% of structural pectin depolymerized, intercellular adhesion strength declines by 50-70% from pre-breakdown values measured through cell separation force testing, and transmission electron microsc…
IAO_0000116: Cell_Wall_Breakdown_Maximum is distinguished from other softening phases by representing the convergence point of peak activities for multiple cell wall-degrading enzymes rather than firmness decline per se. Duration typically 2-4 days during peak softening. Enzyme activities at maximum: PG 120-220 units, PME 110-200 units, XET 50-120 units, β-Gal 30-70 units. Pectin solubilization contributes 55-70% to firmness loss, hemicellulose modification 20-30%, other factors 10-20%. Temperature optimum 22-28°C for maximum enzyme function. Cell_Wall_Breakdown_Maximum represents the fundamental mechanistic basis for berry softening and determines final berry texture characteristics.
IAO_0000118: Spitzen-Pektin-Depolymerisation @de
IAO_0000118: Spitzen-Zellwand-Enzym-Aktivität @de
IAO_0000118: maximale Polysaccharid-Degradation @de
IAO_0000118: maximaler struktureller Abbau @de
IAO_0000118: maximum polysaccharide degradation
IAO_0000118: maximum structural breakdown
IAO_0000118: peak cell wall enzyme activity
IAO_0000118: peak pectin depolymerization
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 230-232 cell wall degrading enzymes in ripening Nunan KJ, Sims IM, Bacic A, Robinson SP, Fincher GB (1998) Changes in cell wall composition during ripening of grape berries Plant Physiol 118:783-792 pectin and hemicellulose breakdown Goulao LF, Santos J, de Sousa I, Oliveira CM (2007) Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples Postharvest Biol Technol 43:307-318 comparative enzyme dynamics.
has db xref: no direct PO equivalent

Cell Wall Elasticity Quality
type: Class
subclass of: Tissue Elasticity Quality
disjoint with: Skin Elasticity Quality
IAO_0000112: Cell wall elasticity mapping in Pinot Noir berry mesocarp using atomic force microscopy reveals decline in wall elastic modulus from 125 MPa at pre-véraison to 45 MPa at harvest maturity, with the 64% reduction correlating temporally with polygalacturonase activity increase and pectin molecular weight decrease, demonstrating the causal relationship between cell wall biochemical modification and the mechanical changes underlying berry softening.
IAO_0000114: IAO_0000122
IAO_0000115: Cell wall elasticity quality is a tissue elasticity quality that inheres in the polysaccharide matrix surrounding plant cells and represents the capacity of the wall structure to undergo reversible deformation under turgor-generated or externally applied stress, determining the wall's contribution to cellular mechanical behavior independent of turgor pressure effects. Within the BFO framework, this quality specifically characterizes the elastic behavior of the extracellular structural component, distinguishing wall mechanical properties from the turgor-dependent elasticity of whole cells or tissues. The ontological significance lies in cell wall elasticity determining the relationship between turgor pressure and cell volume (and thus tissue texture), where rigid inelastic walls allow minimal volume change per unit turgor change while elastic walls permit substantial turgor-driven expansion, with fundamental implications for growth, water relations, and stress adaptation. Cell wall elasticity in grapevine tissues reflects the composition and architecture of the primary wall, primarily cellulose microfibrils embedded in a pectin-hemicellulose matrix, where the degree of cross-linking, pectin methylesterification status, and microfibril orientation determine directional elastic properties. The developmental changes in cell wall elasticity accompany differentiation, with walls in expanding cells maintaining elasticity through controlled loosening while maturing cells develop more rigid walls through increased cross-linking and in some tissues secondary wall deposition and lignification. During grape berry ripening, cell wall elasticity changes dramatically as pectin depolymerization and hemicellulose modification reduce wall integrity, contributing to the characteristic softening that defines véraison and subsequent ripening progression. Measurement approaches include atomic force microscopy providing nanoscale mapping of wall mechanical properties, cell pressure probe …
IAO_0000116: Cell_Wall_Elasticity_Quality specifically addresses the structural wall component's mechanical behavior, distinguishing from whole-cell or tissue elasticity that includes turgor contributions. This quality underlies the bulk elastic modulus measured in pressure-volume analysis and determines the biomechanical response to water deficit. The class supports interpretation of texture in terms of wall biochemistry and connects ripening-associated wall modification to mechanical property changes.
IAO_0000118: Wandelastizität @de
IAO_0000118: Wandmechanik @de
IAO_0000118: Zellwanddehnbarkeit @de
IAO_0000118: Zellwandelastizität @de
IAO_0000118: cell wall deformability
IAO_0000118: cell wall mechanical property
IAO_0000118: wall elastic modulus
IAO_0000118: wall extensibility
IAO_0000119: Cosgrove DJ (2005) Growth of the plant cell wall. Nature Reviews Molecular Cell Biology 6(11): 850-861 Ortega-Regules A et al. (2008) Anthocyanin fingerprint of grapes: environmental and genetic variations. Journal of the Science of Food and Agriculture 88(14): 2409-2421
has db xref: PO:0009005

Cell Wall Loosening
type: Class
subclass of: Initial Cell Enlargement
IAO_0000112: Cabernet Sauvignon in Napa Valley shows cell wall loosening during mid-late July to early August Year N+1 at BBCH 73-75, with expansin gene expression upregulated 6-12 fold, α-expansin protein accumulation in apoplast pH 4.8, xyloglucan endotransglucosylase activity increasing, wall yield threshold declining from 0.52 to 0.38 MPa, coordinated wall synthesis maintaining 0.18 micrometer thickness, enabling 3.4-fold cell volume increase, under warm climate conditions of 26-32°C temperature, typical of this late-season cultivar modifying walls for enlargement
IAO_0000114: IAO_0000122
IAO_0000115: Cell wall loosening represents the wall modification phase during initial cell enlargement when expansin proteins and other wall-modifying enzymes disrupt cell wall structure, wall plasticity increases enabling yielding under turgor pressure, coordinated loosening and synthesis maintain wall integrity while permitting expansion, and modified walls enable turgor-driven cell volume increase, proceeding over weeks 3-5 as essential enabling mechanism for enlargement. This wall modification phase occurs during mid-late summer in mid-late July to early August in temperate regions Year N+1, proceeding during initial enlargement weeks 3-5 post-fertilization, corresponding to BBCH 73-75 pea-sized to berry touch stages. Wall loosening mechanism involves expansin protein expression and secretion disrupting wall structure, xyloglucan endotransglucosylase rearranging wall polymers, pectin methylesterase modifying pectin affecting wall properties, wall plasticity increase enabling yielding under turgor, coordinated wall synthesis maintaining thickness preventing failure, and integrated loosening-synthesis enabling controlled expansion. Expansin function in wall loosening shows α-expansin family members expressed during berry enlargement, expansin proteins secreted to apoplast binding to cell wall, non-hydrolytic disruption of hydrogen bonds between cellulose microfibrils and matrix polysaccharides particularly xyloglucans, wall loosening enabling turgor-driven expansion, and expansins as key wall-loosening enzymes. Expansin mechanism shows proteins binding to cellulose-xyloglucan interface, disruption of non-covalent bonds without polymer hydrolysis, wall loosening through bond disruption enabling polymer slippage, reversible binding allowing processive action, and mechanism enabling controlled wall plasticity increase. Expansin gene expression shows upregulation during transition to enlargement phase, expression levels correlating with expansion rate, transcript accumulation in …
IAO_0000116: Cell_Wall_Loosening is third and final aspect of Initial_Cell_Enlargement, distinguished by wall modification enabling expansion. Represents expansin-mediated disruption of cellulose-hemicellulose bonds. XET rearranges xyloglucans, PME modifies pectin. Wall plasticity increases, yield threshold decreases. Coordinated synthesis maintains 0.1-0.3 micrometer thickness. Apoplast pH 4.5-5.5 optimal for expansin. Duration weeks 3-5. Follows Turgor_Driven_Expansion_Onset and Vacuole_Enlargement_Initiation. Completes Initial_Cell_Enlargement. Essential enabling mechanism for turgor-driven growth.
IAO_0000118: Expansin-vermittelte Lockerung @de
IAO_0000118: Wandmodifikation @de
IAO_0000118: Wandplastizitäts-Erhöhung @de
IAO_0000118: Zellwand-Lockerung @de
IAO_0000118: expansin-mediated loosening
IAO_0000118: growth-enabling wall changes
IAO_0000118: wall modification
IAO_0000118: wall plasticity increase
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 445-448 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Cell Wall Modification Onset
type: Class
subclass of: Initial Berry Softening
IAO_0000112: Syrah in Rhône Valley shows cell wall modification onset during early September Year N+1 at BBCH 83, with polygalacturonase activity increasing 5.2 fold from 9 to 47 units over 2-3 days at veraison, pectin methylesterase increasing 3.8 fold from 16 to 61 units, PG cleaving homogalacturonan pectin backbone, PME demethylating pectin from 68% to 52% methylation degree, pectate lyase possibly increasing 2.4 fold, coordinated enzyme activities initiating pectin depolymerization with molecular weight declining from 240 to 165 kDa, middle lamella pectin as primary degradation target, under warm Mediterranean conditions of 24-29°C temperature, typical of this mid-to-late season cultivar activating softening enzymes at veraison
IAO_0000114: IAO_0000122
IAO_0000115: Cell wall modification onset represents the structural alteration initiation phase during initial berry softening when pectin-degrading enzymes activate beginning cell wall pectin breakdown, polygalacturonase activity increasing 3-8 fold from pre-veraison levels initiating pectin backbone cleavage, pectin methylesterase activity increasing 2-5 fold demethylating pectin creating enzyme substrate, pectate lyase possibly activating, enzyme actions initiating pectin depolymerization and structural weakening, and cell wall modification onset as primary softening mechanism initiating at veraison. This enzyme activation and structural change initiation phase occurs during late summer to early autumn in late August-early September in temperate regions Year N+1, representing cell wall modification beginning at veraison onset. Modification onset mechanism involves polygalacturonase gene expression upregulation and protein accumulation during late lag, enzyme activation at veraison onset initiating pectin cleavage, pectin methylesterase similarly upregulated and activated, coordinated enzyme activities attacking pectin structure, pectin backbone cleavage and demethylation initiating structural breakdown, middle lamella pectin as primary target, and enzymatic modification initiating firmness decline. Polygalacturonase activation shows PG activity increasing from pre-veraison low levels typically 5-15 units to initial onset 15-40 units representing 3-8 fold increase, continued increase to higher ripening levels 40-100 units, PG as endo-polygalacturonase cleaving internal pectin bonds, and PG as major softening enzyme. PG gene expression shows PG genes strongly upregulated during late lag and veraison, multiple PG gene family members possibly expressed, transcriptional activation preceding enzyme activity increase, and gene expression as activation mechanism. PG protein accumulation shows PG protein synthesized from upregulated genes, protein accumulating during late lag providin…
IAO_0000116: Cell_Wall_Modification_Onset is first aspect of Initial_Berry_Softening, distinguished by enzyme activation. Represents 1-3 days veraison onset. Polygalacturonase 3-8 fold increase (5-15 → 15-40 units), pectin methylesterase 2-5 fold (10-25 → 25-50 units). PG cleaves homogalacturonan, PME demethylates creating PG substrate. Pectate lyase possible. Pectin depolymerization initiating (150-300 → 100-200 kDa). Middle lamella primary target. Temperature affects enzyme kinetics (optimal 20-30°C). Precedes Pectin_Solubilization_Start. Primary softening mechanism.
IAO_0000118: Enzym-Aktivierung @de
IAO_0000118: Pektin-Abbau-Beginn @de
IAO_0000118: Wand-Abbau-Initiierung @de
IAO_0000118: Zellwand-Modifikations-Beginn @de
IAO_0000118: enzyme activation
IAO_0000118: pectin degradation onset
IAO_0000118: structural modification start
IAO_0000118: wall breakdown initiation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 477-482
has db xref: no direct PO equivalent

Cell Wall Thickened Epidermal Layer
type: Class
subclass of: Epidermal Layer
disjoint with: Outer Epidermal Layer
IAO_0000112: Cabernet Sauvignon cell wall thickened epidermal layer showing characteristic thick wall structure= outer periclinal walls 4-5.5 μm thickness (8-11 fold thicker than middle pericarp cell walls at 0.5 μm), comprising outer cutin-impregnated zone (1.2-1.8 μm), middle suberin lamellae zone (2-2.8 μm showing 8-12 alternating light/dark bands in TEM indicating layered suberin structure), inner cellulose-hemicellulose zone (0.8-1.2 μm), creating substantial cellular barrier component complementing 4.5-6.5 μm acellular cuticle for total outer barrier 8.5-12 μm thickness providing robust protection. Syrah cell wall thickened epidermal layer wall composition analysis= outer walls containing 35-42% cutin, 28-38% suberin, 18-25% cellulose/hemicellulose, 3-8% lignin (dry weight basis), versus middle pericarp walls containing 78-85% cellulose/hemicellulose, 8-15% pectin, 2-5% lignin, essentially no cutin/suberin, demonstrating fundamental compositional differences between protective cell wall thickened epidermal walls and structural middle pericarp walls reflecting different functional requirements. Merlot cell wall thickened epidermal layer pathogen penetration resistance= Botrytis cinerea requiring 6-12 hours to penetrate thick epidermal outer walls (3.5-5 μm) after cuticle penetration through secretion of cell wall degrading enzymes (endopolygalacturonase, cellobiohydrolase), versus <2 hours to penetrate thin-walled middle pericarp cells (0.5-0.8 μm walls), demonstrating that cell wall thickened epidermal layer creates substantial time delay for pathogen penetration allowing berry defense responses (phytoalexin synthesis, cell wall reinforcement) to activate before pathogen reaches internal tissues. Chardonnay cell wall thickened epidermal layer showing moderate thickness= outer walls 2.5-4 μm (thinner than typical red cultivars 3.5-6 μm), providing moderate rather than strong barrier, potentially contributing to white cultivar vulnerability to Botrytis bunch rot as thinner e…
IAO_0000114: IAO_0000122
IAO_0000115: A cell wall thickened epidermal layer is an epidermal layer emphasizing the characteristic thick heavily modified outer periclinal cell walls (typically 3-6 μm thickness) that distinguish epidermal cells from underlying pericarp cells, with outer wall modifications including cutinization, suberization, and wall reinforcement creating enhanced barrier properties contributing fundamentally to berry protection against water loss, pathogen penetration, and mechanical damage. Cell wall thickened epidermal layer wall structure= (1) outer periclinal walls 3-6 μm thick (versus 0.5-1.5 μm for inner periclinal and anticlinal walls, and 0.4-0.8 μm for middle pericarp walls), representing 5-10 fold thickening of outer wall relative to other cellular walls (2) outer wall multilayer organization comprising outer cutin-impregnated zone (0.8-2 μm depth where cutin from overlying cuticle penetrates into wall), middle suberin-containing zone (1-3 μm with characteristic suberin lamellae), and inner cellulose-hemicellulose framework zone (0.5-1.5 μm) transitioning to normal wall composition (3) anticlinal walls moderately thickened (1-2 μm) providing lateral strength and cell-cell adhesion (4) inner periclinal walls relatively thin (0.5-1.5 μm) as protection not required on interior-facing surface. Cell wall thickened epidermal layer chemical modifications= (1) cutinization involving cutin deposition in outer wall creating hydrophobic barrier, with cutin (polyester of C16-C18 hydroxy fatty acids) impregnating wall matrix and creating continuous hydrophobic pathway from cuticle into wall (2) suberization involving suberin deposition creating additional hydrophobic barrier, with suberin (complex polyester containing both aliphatic and phenolic domains) organized in characteristic lamellae visible by TEM as alternating electron-dense and electron-lucent bands (3) lignification in some cases with lignin deposition in outer walls creating additional rigidity and resistance to enzymatic degr…
IAO_0000116: Cell_Wall_Thickened_Epidermal_Layer emphasizes the characteristic thick modified outer walls of epidermal cells and is distinguished from Outer_Epidermal_Layer which emphasizes surface and environmental interface aspects. Cell wall thickened epidermal layer represents the epidermis from the perspective of barrier properties and wall specializations. Understanding cell wall thickened epidermal layer structure and composition is essential for comprehending berry barrier mechanisms, pathogen resistance, mechanical protection, and for managing epidermal development through environmental manipulation (light exposure, water management) affecting wall thickness and modification enhancing berry protection.
IAO_0000118: Barriere-Epidermis @de
IAO_0000118: barrier epidermis
IAO_0000118: dickwandige Epidermis @de
IAO_0000118: thick-walled epidermis
IAO_0000118: zellwandverdickte Epidermis-Schicht @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-180 Harris, J.M. et al. (1968). The Vinifera grape berry= anatomical study. Botanical Gazette 129=1-23 Esau, K. (1977). Anatomy of Seed Plants, 2nd ed., pp. 216-245.
has db xref: PO:0000112

Centenarian Vine Role
type: Class
subclass of: Old Vine Role
disjoint with: Vieilles Vignes Role
IAO_0000112: A 130-year-old Shiraz vine planted in Barossa Valley circa 1890 bears a Centenarian_Vine_Role, its survival on sandy phylloxera-resistant soils creating a living link to pre-Federation Australian viticulture—registered in the Historic Vineyard Society's Old Vine Registry and producing fruit for single-vineyard wines commanding $100+/bottle. A 115-year-old Zinfandel vine in Lodi's sandy Mokelumne River soils serves in a Centenarian_Vine_Role, its Italian immigrant planting heritage (1880s) documented through historical records and producing concentrated fruit for premium "Ancient Vine" designations. A 100-year-old Tinta Negra vine in Madeira's steep terraces bears a Centenarian_Vine_Role, own-rooted survival on volcanic soils preserving genetics from pre-phylloxera European viticulture now lost on the continent.
IAO_0000114: IAO_0000122
IAO_0000115: An old vine role that inheres in a grapevine that has survived 100 or more years since planting, representing exceptional longevity that makes such vines biological monuments, viticultural heritage, and sources of irreplaceable genetic and historical value. Centenarian vines are rare survivors of multiple challenges—phylloxera (in non-grafted regions or on tolerant soils), world wars, economic pressures, disease epidemics, and climate fluctuations—with their survival reflecting either exceptional site conditions (sandy soils preventing phylloxera establishment, favorable microclimate, appropriate variety-site match) or deliberate preservation against replanting pressure. These vines often grow in regions where phylloxera never established (sandy soils in parts of Australia, Chile, Portugal) or on own roots where sandy or other unfavorable soils prevented phylloxera survival. Centenarian vines are increasingly recognized through heritage registries (Historic Vineyard Society, Barossa Old Vine Charter) that document their location, variety, planting date (when known), and cultural significance. Fruit from centenarian vines commands exceptional premiums when separately identified, with wines marketed as "100-year-old vine" or equivalent designations achieving prices reflecting both rarity and perceived quality.
IAO_0000116: Centenarian_Vine_Role captures the exceptional age category where chronological survival itself becomes the defining characteristic, transcending ordinary old vine status to represent viticultural and cultural heritage. Documentation of centenarian status often requires historical research—planting records, property transfers, tax documents, photographic evidence—as the vines themselves carry no age markers beyond their venerable appearance. The geographic distribution of centenarian vines reflects phylloxera history most are either ungrafted survivors in phylloxera-free regions or grafted vines in areas where early rootstock adoption (1890s-1900s) has allowed 100+ year survival on resistant roots. Centenarian vines are increasingly protected through heritage designation, though no regulatory framework prevents their removal their preservation depends on owner recognition of their value and the premium production economics that justify continued cultivation despite reduced yields.
IAO_0000118: 100-year-old vine
IAO_0000118: Centennial-Rebe @de
IAO_0000118: Erbe-Rebe @de
IAO_0000118: Jahrhundertrebe @de
IAO_0000118: centenarian vine
IAO_0000118: century vine
IAO_0000118: heritage vine
IAO_0000118: hundertjährige Rebe @de
IAO_0000119: Historic Vineyard Society (2020) Old Vine Registry Barossa Grape and Wine Association (2009) Barossa Old Vine Charter Bonada M et al. (2020) Vine age and grape composition, Australian Journal of Grape and Wine Research 26: 139-152 Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane
has db xref: no direct PO equivalent

Central Cell Fertilization
type: Class
subclass of: Double Fertilization
disjoint with: Egg Fertilization
IAO_0000112: Merlot in Bordeaux shows central cell fertilization during mid-late June Year N+1 at BBCH 65-69, with second sperm cell fusing with central cell containing fused polar nuclei within 1-4 hours post-discharge occurring 28-42 hours post-pollination, nuclear fusion producing triploid 3n=57 endosperm nucleus with 2 per 1 maternal per paternal ratio, free nuclear division initiating rapidly producing multinucleate syncytium, under oceanic conditions of 22-27°C temperature, typical of this mid-season cultivar with 54-68% central cell fertilization success coordinated with egg fertilization enabling seed formation
IAO_0000114: IAO_0000122
IAO_0000115: Central cell fertilization represents the endosperm-forming fusion event in double fertilization where second sperm cell released from pollen tube fuses with large central cell occupying embryo sac center, combining haploid sperm nucleus with diploid central cell nucleus formed from polar nuclei fusion or fusing separately with two haploid polar nuclei, forming triploid 3n endosperm nucleus with 2 per 1 maternal per paternal genome ratio, and activating endosperm developmental program initiating nutritive tissue formation supporting embryo growth. This critical endosperm-forming fusion occurs during double fertilization in mid-late June in temperate regions Year N+1, typically completing within 1-4 hours following sperm release approximately 24-48 hours after initial pollination, corresponding to BBCH 65-69 fertilization stages. Fertilization mechanism involves second sperm cell migration from tube discharge site toward large central cell, sperm-central cell membrane fusion creating cytoplasmic continuity, sperm nucleus entry and migration toward central cell nucleus or polar nuclei, nuclear fusion combining sperm nucleus with fused diploid central cell nucleus or separate fusion with two haploid polar nuclei, triploid 3n endosperm nucleus formation containing two maternal and one paternal genome copies, and central cell activation triggering endosperm developmental program. Central cell structure at fertilization shows large cell occupying majority 60-80% of embryo sac volume, central cell nucleus formed from two polar nuclei fusion creating diploid 2n nucleus or polar nuclei remaining separate until sperm fusion, abundant cytoplasm providing resources for endosperm development, and plasma membrane receptive to sperm fusion. Polar nuclei characteristics show two haploid nuclei derived from megagametophyte development through mitotic divisions, nuclei migrating from chalazal and micropylar poles toward embryo sac center, fusion occurring before or during fertilizati…
IAO_0000116: Central_Cell_Fertilization is second component of Double_Fertilization, distinguished by endosperm-forming fusion creating nutritive tissue lineage. Represents sperm fusion with central cell or polar nuclei producing triploid 3n nucleus. Duration 1-4 hours parallel to Egg_Fertilization. Creates 2 per 1 maternal per paternal genomic ratio. Initiates free nuclear division and endosperm development. Essential for embryo nutritive support. Success rate 50-70% coordinated with egg fertilization. Both fertilizations required for viable seed. Genomic imbalance affects endosperm function.
IAO_0000118: Endosperm-Fertilisation @de
IAO_0000118: Spermium-Zentralzell-Fusion @de
IAO_0000118: Zentralzell-Befruchtung @de
IAO_0000118: endosperm fertilization
IAO_0000118: polar nuclei fusion
IAO_0000118: sperm-central cell fusion
IAO_0000118: triploid nucleus formation
IAO_0000118: triploide Kernbildung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 396-398 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 300-302
has db xref: no direct PO equivalent

Central Columella Cells
type: Class
subclass of: Columella Cells
disjoint with: Gravity Sensing Columella Cells
IAO_0000112: Chardonnay grafted on Teleki 5C rootstock showing central columella cells in primary root cap, central 3 longitudinal files out of total 7 columella files positioned directly over root axis, central columella cells 48 micrometers diameter containing 78 amyloplasts per cell versus 32 in peripheral files, central amyloplasts 12.4 micrometers diameter versus 7.8 micrometers peripheral, iodine staining showing most intense starch accumulation in central files, reorientation experiment showing central amyloplast sedimentation complete within 8 minutes versus 18 minutes peripheral, central columella cells providing primary gravity detection
IAO_0000114: IAO_0000122
IAO_0000115: Central columella cells are columella cells positioned in centermost files directly over root axis and quiescent center, typically comprising 2-4 central longitudinal files out of total 4-8 columella files, characterized by most direct alignment with root growth axis, showing largest amyloplasts with highest starch density reflecting most intense gravity sensing function, demonstrating most rapid and complete statolith sedimentation in response to gravity, and representing primary gravity perception zone within columella where gravitropic signal generation most intense, with central columella cells exhibiting maximum amyloplast density potentially 50-100+ statoliths per cell compared to 20-40 in peripheral columella cells, showing preferential starch accumulation creating amyloplasts with starch content 80-95% by weight versus 60-80% in peripheral files, and demonstrating that centrally positioned cells provide most accurate gravity vector detection due to axial alignment and optimal statolith characteristics making central columella critical for precise gravitropic control. Central columella cells positional characteristics includes= showing axial alignment (central cells positioned directly along root central axis providing optimal geometry for gravity detection), exhibiting proximity to quiescent center (central columella cells closest to quiescent center overlying organizing region), demonstrating innermost position (central cells forming core of columella structure surrounded by more peripheral columella files), revealing symmetry center (central files defining center of radial symmetry in columella organization), and displaying optimal orientation (central position providing direct alignment with root growth direction and gravity vector). Central columella cells amyloplast characteristics includes= showing maximum abundance (central cells containing 50-100+ amyloplasts highest density in root cap), exhibiting largest size (central columella amyloplasts often 1…
IAO_0000116: Central_Columella_Cells emphasizes centermost axially-aligned gravity sensors and is distinguished from peripheral columella by focus on central position and maximal sensing function. Critical for understanding axial alignment, maximum statolith density, optimal sedimentation, primary signal generation, positional specialization, and the centrally-positioned columella cells providing most intense and accurate gravity sensing determining gravitropic precision.
IAO_0000118: Axial columella cells
IAO_0000118: Axiale Statolithen-Zellen @de
IAO_0000118: Core gravity-sensing cells
IAO_0000118: Innermost statocytes
IAO_0000118: Kern-Gravitationssensoren @de
IAO_0000118: Zentrale Columella-Zellen @de
IAO_0000119: Morita, M. T. (2010). Directional gravity sensing in gravitropism. Annual Review of Plant Biology, 61, 705-720.
has db xref: PO:0020123

Central Heartwood
type: Class
subclass of: Heartwood
IAO_0000112: Mourvèdre central heartwood at 65 years post-planting shows 35-55 mm radius from trunk center comprising innermost 8-12 annual rings (wood formed years 1-12, now aged 53-65 years), dark brown coloration from 7-11% phenolic compounds (darker than surrounding peripheral heartwood 3-6% phenolics), vessels completely occluded with heavily aged tyloses and gum deposits, extensive colonization by white rot fungi causing 40-60% density reduction (sound zones 0.58 g/cm³, decayed zones 0.25-0.35 g/cm³), central cavity 15-25 mm diameter from complete decay, but vine maintaining vigor through intact 18-24 mm sapwood ring providing all hydraulic and storage functions
IAO_0000114: IAO_0000122
IAO_0000115: Central heartwood is the innermost heartwood zone comprising the oldest annual rings in the trunk core including the pith region, characterized by maximum age, extensive vessel occlusion, potential advanced decay, and representing the first-formed secondary xylem that has undergone longest duration of heartwood aging and potential degradation. Central heartwood anatomical position includes= location at trunk center surrounding or incorporating pith (central parenchymatous core tissue from primary growth), comprising innermost 5-15 annual rings in mature vines (rings formed during years 1-15 post-planting now aged 10-50+ years depending on current vine age), radial extent typically 8-30 mm from trunk center (in mature to old vines), position maximally distant from functional cambium and sapwood (completely isolated from living tissue and physiological activity), and gradual transition to peripheral heartwood (no sharp boundary, central zone distinguished by greater age and often more advanced decay). Central heartwood represents oldest wood with maximum aging effects= wood formed 15-50+ years previously (depending on current vine age and growth rate), subjected to longest duration of heartwood processes (phenolic deposition, parenchyma degradation, vessel occlusion occurring over decades), showing maximum accumulation of extractives and phenolic compounds (condensed tannins, stilbenes, other secondary metabolites concentrating over time potentially reaching 5-12% dry weight), exhibiting darkest coloration (progressive phenolic deposition producing brown, reddish-brown, or grey hues darker than peripheral heartwood), and showing most advanced structural changes (cell wall modifications, lumen degradation, tissue compaction from aging). Central heartwood vessel occlusion characteristics include= complete and irreversible occlusion (tyloses, gums, resins, and phenolic deposits thoroughly blocking all lumens), aged tyloses potentially degrading or collapsing (decades-old…
IAO_0000116: Central_Heartwood emphasizes innermost oldest wood zone and is distinguished from Heartwood (complete non-functional wood), Inactive_Heartwood (physiological shutdown emphasis), and Dense_Heartwood (structural quality emphasis) by focus on central position, maximum age, and advanced decay susceptibility. Critical for understanding hollow trunk formation in ancient vines, age-related decay patterns, structural implications of central wood degradation, and survival of very old vines through peripheral sapwood maintenance.
IAO_0000118: Core heartwood
IAO_0000118: Inner core
IAO_0000118: Innermost wood
IAO_0000118: Innerstes Holz @de
IAO_0000118: Stammkern @de
IAO_0000118: Zentrales Kernholz @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pratt, C. (1974). Vegetative anatomy of cultivated grapes - a review. American Journal of Enology and Viticulture, 25(3), 131-150.
has db xref: PO:0005848

Central Main Axis Inflorescence
type: Class
subclass of: Main Axis Primary Inflorescence
disjoint with: Dominant Main Axis Inflorescence
IAO_0000112: A central main axis inflorescence at node 3 on a shoot of Vitis vinifera cv. Syrah in the Rhône Valley, France, measuring 16.5 cm length with rachis positioned along the geometric central axis of the structure, rachis diameter of 3.6 mm at midpoint representing the central core, exhibiting clear bilateral organization with 13 pairs of lateral branches arising from opposite or near-opposite positions along the rachis creating symmetric or near-symmetric architecture, left-side lateral branches showing similar sizes and branching patterns to corresponding right-side branches (e.g., branch pair at 4.5 cm from base= left 3.8 cm, right 3.6 cm pair at 8.2 cm= left 2.9 cm, right 3.1 cm), overall structure showing balanced conical profile with rachis as the central spine and lateral branches radiating to create roughly circular cross-sectional profiles at multiple levels, rachis serving as the central vascular pathway with symmetric lateral trace departure to left and right branches, architectural organization creating relatively even distribution of flowers throughout the three-dimensional space, measured at BBCH stage 65 (full bloom) in mid-June, representing typical central main axis architecture with rachis-centered symmetric organization characteristic of standard inflorescence morphology.
IAO_0000114: IAO_0000122
IAO_0000115: A main axis primary inflorescence emphasizing the central rachis as the geometric and functional center of the architectural organization in Vitis vinifera, characterized by rachis position along the central axis of the inflorescence with lateral branches radiating symmetrically or near-symmetrically from the central core, clear bilateral or radial organization about the rachis centerline, rachis extending through the geometric center of the structure from base to apex, equal or approximately equal development of left and right lateral branches creating balanced architecture, central rachis serving as the axis of symmetry organizing the spatial arrangement of all branches and flowers, and functional role as the central vascular and mechanical core from which all peripheral structures derive support and resources. Central main axis inflorescences represent the typical architectural pattern emphasizing the rachis as the organizing centerline creating symmetrical or near-symmetrical structure, exhibiting geometric organization facilitating even light distribution and air circulation through the inflorescence, and developing through coordinated lateral branch formation maintaining bilateral balance during inflorescence morphogenesis.
IAO_0000116: Central main axis inflorescences emphasize the geometric and organizational centrality of the rachis, distinguished from simply having a main axis by the emphasis on symmetric radial or bilateral arrangement about the central core. The central designation highlights the rachis position as the geometric center and organizational axis rather than just the dominant structural element. Bilateral symmetry is typical with lateral branches arising in opposite or near-opposite pairs, though perfect symmetry is rare with most inflorescences showing subtle asymmetries. Radial organization creates approximately circular cross-sections when viewing the inflorescence perpendicular to the rachis axis, indicating balanced distribution of branches around the central core. The symmetric architecture results from coordinated development with lateral branch primordia initiating in balanced patterns maintaining bilateral organization, though developmental perturbations can create asymmetries. Functional implications include relatively even light penetration and air circulation facilitating uniform flower development and pollination, and balanced mechanical load distribution on the central rachis. Vascular organization shows symmetric lateral trace departure creating balanced resource distribution to left and right branches. Transformation to cluster maintains central organization with rachis as central cluster stem and symmetric berry distribution. Central main axis architecture represents the typical condition in most well-developed inflorescences, with departures toward asymmetry resulting from developmental irregularities, damage, or resource limitation affecting balanced growth.
IAO_0000118: bilateral Rachis-Infloreszenz @de
IAO_0000118: bilateral main axis inflorescence
IAO_0000118: centrally organized inflorescence
IAO_0000118: symmetric rachis inflorescence
IAO_0000118: symmetrisch organisierter Blütenstand @de
IAO_0000118: zentrale Hauptachse-Infloreszenz @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 179-212 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 216-248 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 395-428.
has db xref: PO:0009049

Central Main Rachis
type: Class
subclass of: Main Rachis
IAO_0000112: A central main rachis on a primary inflorescence of Vitis vinifera cv. Syrah in the Rhône Valley, France, positioned along the geometric central axis of the inflorescence from base to apex, measuring 16.8 cm length, exhibiting clear bilateral organization with 13 pairs of primary branches arising from opposite or near-opposite positions creating symmetric architecture, left-side branches showing similar sizes and positions to corresponding right-side branches (e.g., branch pair at 4.2 cm from base= left 4.5 cm, right 4.3 cm pair at 9.5 cm= left 3.8 cm, right 4.0 cm), central rachis diameter of 3.5 mm representing the central structural core, position through the geometric center evident when viewing inflorescence from multiple angles showing approximately equal distribution of lateral branches around the central spine, vascular organization showing symmetric lateral bundle departure with equal numbers and sizes of vascular traces departing to left and right branches, mechanical load distribution balanced with approximately equal masses on left and right sides of the central axis, overall architecture creating roughly conical profile with central rachis as the spine and lateral branches radiating to form circular to oval cross-sections at multiple levels, measured at BBCH stage 65 (full bloom) in mid-June, representing typical central main rachis architecture with geometric centrality and bilateral symmetric organization.
IAO_0000114: IAO_0000122
IAO_0000115: The main rachis emphasizing its position as the geometric and organizational center of the inflorescence structure in Vitis vinifera, characterized by location along the central axis of the inflorescence with lateral branches radiating symmetrically or near-symmetrically from the central spine, role as the axis of bilateral or radial symmetry organizing spatial arrangement of all branches and flowers, position through the geometric center of the inflorescence volume from base to apex, equal or approximately equal lateral branch development on left and right sides creating balanced architecture about the central axis, centrality determining the focal point for vascular distribution and mechanical load bearing, and functional significance as the central organizing feature coordinating three-dimensional inflorescence architecture. Central main rachis emphasizes the geometric centrality and organizational role of the main rachis as the symmetry axis, representing the central reference line about which the inflorescence structure is organized, exhibiting spatial position through the geometric center of the three-dimensional inflorescence volume, and serving as the organizing centerline facilitating balanced architectural development.
IAO_0000116: Central main rachis emphasizes the geometric and spatial aspects of the main rachis position, distinguished from primary main rachis (hierarchical emphasis) and thick main rachis (dimensional emphasis) by focus on centrality and symmetry. The central designation highlights the position through the geometric center of the three-dimensional inflorescence volume and role as symmetry axis. Bilateral symmetry is typical with lateral branches arising in opposite or near-opposite pairs creating balanced left-right organization, though perfect symmetry is rare with most inflorescences showing subtle asymmetries. Radial organization creates approximately circular cross-sections when viewing perpendicular to the rachis axis, indicating balanced distribution of branches around the central core. Geometric centrality means the central main rachis occupies the spatial center of the inflorescence volume with approximately equal distances from rachis to inflorescence periphery in multiple radial directions. Functional implications include balanced mechanical load distribution preventing bending or twisting from asymmetric loading, symmetric vascular distribution enabling even resource delivery to all regions, and regular spatial organization potentially facilitating even light penetration and pollination. Developmental coordination maintains bilateral balance through coordinated lateral branch initiation and growth creating the symmetric architecture. Transformation to cluster maintains central organization with the central stem occupying the cluster geometric center and symmetric berry distribution creating balanced cluster architecture. Central main rachis architecture represents the typical well-developed condition, with departures toward asymmetry resulting from developmental irregularities, damage, or resource limitations affecting balanced growth.
IAO_0000118: Symmetrieachse-Rachis @de
IAO_0000118: centrally positioned main rachis
IAO_0000118: geometric center rachis
IAO_0000118: geometrisch zentrierte Spindel @de
IAO_0000118: symmetry axis rachis
IAO_0000118: zentrale Hauptrachis @de
IAO_0000119: Based on Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 219-254 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 219-258 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 399-438.
has db xref: PO:0009049

Central Main Root Axis
type: Class
subclass of: Main Root Axis
disjoint with: Dominant Main Root Axis
IAO_0000112: Cabernet Franc grafted on 3309 Couderc rootstock at 11 years showing central main root axis positioned 6 cm from trunk vertical axis (within 10 cm threshold for central classification), central axis 9.4 cm diameter at crown growing vertically downward maintaining axial alignment to 135 cm depth, lateral roots emerging from central axis at relatively uniform radial intervals creating balanced pattern with similar lateral density in all directions, excavation revealing symmetrical root system architecture organized around central axis, central position enabling balanced water uptake and equal anchorage providing optimal geometric organization, central main root axis serving as structural and functional core of root system
IAO_0000114: IAO_0000122
IAO_0000115: Central main root axis is main root axis positioned at or very near trunk center showing axial alignment and central spatial position, emphasizing location and geometric organization role rather than size or dominance, characterized by vertical or near-vertical growth directly beneath trunk center typically within 5-10 cm radius of trunk axis, serving as structural and spatial reference axis around which root system organized creating radial symmetry, providing balanced framework from which lateral roots emerge in all directions enabling uniform soil exploration, and demonstrating optimal geometric organization minimizing transport distances, balancing anchorage forces, and facilitating symmetrical root system architecture, with central position most pronounced in seedling vines showing single radicle-derived central root and potentially less distinct but still identifiable in cutting-derived vines where central primary root or roots form functional center despite multiple root origin. Central main root axis positional characteristics includes= located directly beneath trunk (central axis positioned at trunk center vertical projection typically offset <10 cm from perfect alignment), showing vertical or near-vertical orientation (central axis growing downward maintaining alignment with trunk axis rather than oblique), demonstrating axial continuity (central axis appearing as downward extension of trunk axis creating continuous central stem from canopy through trunk through central root into soil), maintaining central position with depth (central axis remaining near trunk axis as penetrates deeper not deflecting substantially laterally), and serving as spatial reference (central axis defining center point for describing root system spatial organization and architecture). Central main root axis symmetry role includes= providing radial organization axis (central axis serving as center around which lateral roots distributed in balanced radial pattern), enabling balanced …
IAO_0000116: Central_Main_Root_Axis emphasizes central position and symmetry role and is distinguished from Dominant_Main_Root_Axis (size emphasis) by focus on geometric organization. Critical for understanding radial symmetry, spatial optimization, balanced architecture, transport efficiency, central anchorage, and the centrally positioned structural axis providing geometric framework organizing entire root system around trunk center.
IAO_0000118: Achsiale Primärwurzel @de
IAO_0000118: Axial main root
IAO_0000118: Central structural root
IAO_0000118: Centrally positioned primary axis
IAO_0000118: Zentral positionierte Strukturwurzel @de
IAO_0000118: Zentrale Hauptwurzelachse @de
IAO_0000119: Smart, D. R., et al. (2006). Root system architecture in Vitis= Influences of rootstock, cultivar, and environment. American Journal of Enology and Viticulture, 57(4), 408-418.
has db xref: PO:0020121

Central Median Vein
type: Class
subclass of: Median Vein
disjoint with: Primary Median Vein
IAO_0000112: A central median vein on a mature leaf at node 6 of Vitis vinifera cv. Syrah in the Rhône Valley, France, positioned along the blade's axis of bilateral symmetry dividing the 15.8 cm × 14.2 cm blade into left half (53% of area) and right half (47% of area) showing typical slight asymmetry, extending centrally from petiolar junction through the blade for 13.5 cm to the apex of the terminal lobe, positioned equidistant (within 2-3 mm) from left and right lateral margins when measured perpendicular to the median vein axis at multiple points, serving as the central line about which the five-lobed palmate architecture is organized with two pairs of major lateral lobes arranged bilaterally, appearing as the most prominent central feature on both abaxial surface (raised ridge 0.5 mm above surrounding tissue) and adaxial surface (depressed groove 0.2 mm deep), left lateral veins branching at mean angle 58 degrees while right lateral veins branch at mean 62 degrees showing typical slight asymmetry in branch angles, serving as reference axis for all morphological measurements including lobe width, sinus depth, and bilateral comparison parameters, representing the fundamental central organizing feature establishing leaf symmetry and spatial organization, measured at BBCH stage 81 (beginning of berry ripening) in early August.
IAO_0000114: IAO_0000122
IAO_0000115: The median vein considered in its positional context as the central axis of the leaf blade in Vitis vinifera, characterized by position along the line of bilateral symmetry dividing the blade into equal or approximately equal left and right halves, extension from petiolar junction centrally through the blade to the apex of the terminal central lobe, equidistant positioning between left and right lateral margins in idealized symmetric leaves though showing slight asymmetries in most actual leaves, role as the geometric center line about which lobe and sinus patterns are organized creating overall leaf symmetry, visibility as the most prominent central structure on both upper and lower leaf surfaces, and functional significance as the central organizing axis coordinating left and right lateral vein development and establishing overall bilateral architecture that characterizes grapevine leaf morphology. Central median vein emphasizes positional and geometric aspects, highlighting the median vein's role as the bilateral symmetry axis and central structural feature organizing the spatial arrangement of all other blade components including lateral veins, lobes, sinuses, and overall outline shape.
IAO_0000116: Central median vein emphasizes positional and geometric roles of the median vein as the bilateral symmetry axis rather than hierarchical vascular organization or functional primacy. The central designation highlights the median vein's position as the geometric center line dividing the blade into left and right halves and serving as reference axis for spatial organization. Perfect bilateral symmetry is rare in actual grapevine leaves, with most showing subtle asymmetries in left versus right blade areas, lobe sizes, lateral vein angles, and other features, but the central median vein serves as the organizational axis approximating symmetry. Asymmetry patterns show some consistency within cultivars, with certain varieties showing characteristic directional asymmetry (e.g., consistently larger left lobes) though environmental factors also contribute creating individual variation. The central position makes the median vein the most visible and recognizable leaf feature, often used as reference for orientation and measurement in morphological studies and ampelographic descriptions. Damage or developmental abnormalities affecting the central median vein can create unusual leaf shapes including split or bilobed configurations lacking normal central organization. The term "central" derives from positional aspects while "median" emphasizes the middle or center location, with combined usage reinforcing the central axis concept.
IAO_0000118: Symmetrie-Achsen-Vene @de
IAO_0000118: axial central vein
IAO_0000118: axiale Mittelrippe @de
IAO_0000118: central midrib
IAO_0000118: symmetry axis vein
IAO_0000118: zentrale Hauptader @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 120-165 Chitwood et al. (2014) "Leaf asymmetry as a developmental constraint imposed by auxin-dependent phyllotactic patterning" The Plant Cell 26=609-621 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 137-172.
has db xref: PO:0020137

Central Rootstock Heartwood
type: Class
subclass of: Rootstock Heartwood
IAO_0000112: Cabernet Franc grafted on 110 Richter rootstock at 38 years post-grafting showing central rootstock heartwood 4.8 cm diameter occupying innermost trunk core immediately surrounding pith, central heartwood darkest reddish-brown color in trunk showing maximum extractive accumulation from 28-30 years since heartwood formation (central rings formed years 1-10 converted to heartwood years 10-12), central heartwood specific gravity 0.66 g/cm³ highest in trunk from extended aging and compaction, central heartwood moisture content 38% lowest in trunk, central heartwood comprising annual rings 1-10 representing earliest trunk growth, central heartwood showing some irregular grain near pith typical of juvenile wood, no decay detected in central heartwood core indicating good structural condition, central heartwood surrounded by progressively lighter outer heartwood showing aging gradient from dark center (oldest) to lighter periphery (younger) to light tan sapwood (active)
IAO_0000114: IAO_0000122
IAO_0000115: Central rootstock heartwood is rootstock heartwood occupying the innermost trunk core position immediately surrounding pith representing the oldest most aged heartwood formed earliest in trunk development, typically comprising innermost 2-5 cm diameter depending on trunk age and growth rate, characterized by longest duration since formation potentially 15-40+ years in mature to old trunk, greatest extractive accumulation and darkest coloration from extended aging, highest density from progressive compaction and extractive deposition, and potentially showing age-related decay particularly in very old damaged trunks where central heartwood may develop hollow areas while maintaining essential structural function in peripheral sound wood. Central rootstock heartwood positional definition includes= located at absolute trunk center (central heartwood occupying innermost core position closest to pith representing trunk axis), surrounding pith directly (central heartwood forming ring immediately around central pith marking original stem development), occupying centermost 2-5 cm diameter (central heartwood typically limited to inner core though extent varying with trunk age and diameter), showing circular or slightly elliptical cross-section (central heartwood typically regular shape following pith position and early trunk symmetry), and bounded by outer heartwood (central heartwood core surrounded by progressively younger outer heartwood layers transitioning eventually to sapwood at periphery). Central rootstock heartwood as oldest heartwood includes= formed earliest in trunk development (central heartwood representing first sapwood converted to heartwood typically beginning years 8-15 post-grafting), showing longest time since formation (central heartwood aged 15-40+ years since conversion in mature to old trunk compared to 5-15 years for outer heartwood), comprising oldest annual rings (central heartwood containing trunk's earliest growth rings from years 1-10 post-grafti…
IAO_0000116: Central_Rootstock_Heartwood emphasizes innermost core position and oldest most-aged heartwood and is distinguished from Rootstock_Heartwood (all non-functional inner wood) and Dense_Rootstock_Heartwood (density emphasis) by focus on central location, maximum age since formation, darkest color, and potential age-related decay. Critical for understanding oldest trunk tissue, maximum aging effects, extractive accumulation endpoint, pith proximity, center rot vulnerability, core structural role, and the innermost heartwood representing earliest trunk development preserved in aged central core.
IAO_0000118: Inner core rootstock heartwood
IAO_0000118: Innermost rootstock heartwood
IAO_0000118: Innerster Wurzelstock-Kernholzkern @de
IAO_0000118: Marknahes Unterlagenkernholz @de
IAO_0000118: Pith-adjacent rootstock heartwood
IAO_0000118: Zentrales Unterlagen-Kernholz @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0005848

Central Tap Root
type: Class
subclass of: Tap Root
IAO_0000112: Pinot Noir grafted on SO4 rootstock at 12 years showing central tap root positioned 4 cm from trunk vertical axis growing directly downward maintaining axial alignment, central tap root diameter 8.6 cm at crown extending 142 cm depth, lateral roots emerging radially from central tap root at relatively uniform intervals creating symmetrical pattern, excavation revealing balanced root distribution in all directions with similar lateral root density north, south, east, and west indicating central tap root serving as symmetry axis, central position providing balanced anchorage and uniform soil resource exploitation, central tap root typical of SO4 moderate architecture
IAO_0000114: IAO_0000122
IAO_0000115: Central tap root is tap root positioned at or very near vine trunk center axis showing axial symmetry in root system, emphasizing central spatial position and axial alignment rather than depth or vigor, characterized by vertical growth directly downward from trunk center typically within 5-10 cm radius of trunk axis, providing balanced radial root system architecture with lateral roots emerging in all directions creating symmetrical pattern, serving as structural and functional axis around which root system organized, and most pronounced in seedling-derived vines showing single radicle-originated central root while cutting-derived vines potentially showing multiple primary roots with deepest or most vertical designated central tap root functionally, with central position providing balanced water and nutrient uptake, equal anchorage in all directions, and symmetrical structural framework minimizing asymmetric stress on trunk base and optimizing root system efficiency through geometric organization. Central tap root positional definition includes= located at trunk center axis (central tap root positioned directly beneath trunk center typically within 5-10 cm radius of vertical axis), showing axial alignment (central tap root growing vertically along vine's main axis rather than obliquely from center), demonstrating radial symmetry (central tap root serving as axis around which lateral roots distributed in balanced radial pattern), maintaining central position with depth (central tap root remaining aligned with trunk axis as penetrates deeper not deflecting substantially to one side), and providing geometric reference (central tap root defining center point for describing root system architecture and spatial organization). Central tap root in seedling vines includes= derived from radicle directly (seedling central tap root originating from germinating seed radicle growing downward from germination site), showing single dominant axis (seedling typically producing one ce…
IAO_0000116: Central_Tap_Root emphasizes axial position and symmetry and is distinguished from other tap root types by focus on central location rather than depth. Critical for understanding radial symmetry, balanced architecture, structural axis, anchorage optimization, uniform resource exploitation, and the centrally positioned vertical root providing geometric organization framework for entire root system.
IAO_0000118: Achsiale Hauptwurzel @de
IAO_0000118: Axial tap root
IAO_0000118: Centrally positioned primary root
IAO_0000118: Symmetrieachsen-Wurzel @de
IAO_0000118: Symmetry axis root
IAO_0000118: Zentrale Pfahlwurzel @de
IAO_0000119: Smart, D. R., et al. (2006). Root system architecture in Vitis= Influences of rootstock, cultivar, and environment. American Journal of Enology and Viticulture, 57(4), 408-418.
has db xref: PO:0020121

Certification Authority
type: Class
subclass of: Certification Status
IAO_0000112: The certification authority for French grapevine clones is ENTAV (Établissement National Technique pour l'Amélioration de la Viticulture), based at Le Grau-du-Roi, operating under delegation from FranceAgriMer (the national agricultural market authority), responsible for maintaining the Conservatoire National des Clones de Vigne and issuing the agrément that authorizes clonal multiplication. The certification authority for Austrian grapevine material is the Bundesamt für Wein- und Obstbau at Klosterneuburg, which operates the national clone evaluation program, conducts mandatory virus testing, maintains the Austrian clone register (Österreichisches Klonregister), and issues certification in compliance with the Austrian Rebenverkehrsgesetz and EU harmonized standards. The certification authority for German clonal material is the Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, in coordination with the Bundessortenamt and regional Landesanstalten.
IAO_0000114: IAO_0000122
IAO_0000115: Certification authority is a certification status entity that records the identity of the governmental agency, accredited institution, or designated competent body authorized to conduct phytosanitary testing, verify varietal and clonal identity, issue certification documents, and maintain the official register of certified clonal material within a national or regional jurisdiction, establishing the institutional provenance and regulatory legitimacy of the certification.
IAO_0000116: Certification authority documentation is essential for international traceability because different national authorities apply different testing protocols, maintain different virus panels, and operate under different regulatory frameworks, meaning that "certified" status from one authority may not be equivalent to certification from another. The EU harmonization directives establish minimum standards but permit member states to impose additional requirements — France mandates clonal identity verification through the ENTAV agrément system (which includes oenological evaluation beyond health testing), while some countries certify material solely on phytosanitary grounds. The accreditation of testing laboratories within certification authorities follows international standards (ISO 17025 for laboratory competence, EPPO diagnostic protocols for specific pathogens), providing quality assurance for the analytical results underlying certification decisions. In federated countries (Germany, Australia, USA), the relationship between federal framework legislation and state/regional implementing authorities adds complexity — German Länder issue certification based on JKI reference standards, Australian states operate through their respective departments of agriculture with coordination through the Australian Vine Improvement Association (AVIA). The increasing internationalization of the nursery trade requires growers and importers to understand which certification authority's standards apply to specific plant material and whether mutual recognition agreements facilitate cross-border acceptance of certification.
IAO_0000118: Anerkennungsstelle @de
IAO_0000118: Prüfstelle @de
IAO_0000118: Zertifizierungsbehörde @de
IAO_0000118: Zertifizierungsinstitution @de
IAO_0000118: accredited testing institution
IAO_0000118: certification agency
IAO_0000118: certification organization
IAO_0000118: certifying body
IAO_0000118: competent authority
IAO_0000118: zuständige Behörde @de
IAO_0000119: European Commission (2005) Commission Directive 2005/43/EC Boidron R et al. (1995) Catalogue des variétés et clones de vigne cultivés en France, ENTAV-INRA, pp.: 5-15 Walter B, Martelli GP (1997) Clonal and sanitary selection of the grapevine. INRA Editions, pp.: 43-95
has db xref: no direct PO equivalent

Certification Date
type: Class
subclass of: Certification Status
IAO_0000112: Certification date for Merlot clone 181 (ENTAV) records initial agrément on March 15, 1983, with subsequent renewal confirmations in 1993, 2003, and 2013 following mandatory decennial re-testing of foundation mother vines at ENTAV Le Grau-du-Roi — a 40-year continuous certification history demonstrating sustained phytosanitary compliance and enduring commercial relevance. Certification date for Zweigelt clone Zw-70 documents initial Austrian certification granted January 1, 1998, by the Bundesamt für Wein- und Obstbau, with re-certification upon expanded virus panel testing (including GRSPaV and GPGV added to the mandatory panel in 2015) confirmed on July 1, 2016, and current certification valid through December 31, 2026 pending the next scheduled re-evaluation.
IAO_0000114: IAO_0000122
IAO_0000115: Certification date is a certification status entity that records the calendar date or year on which official certification was formally granted to a clonal line by the competent authority, including the date of initial certification, dates of certification renewal upon periodic re-testing, and where applicable, dates of certification suspension or revocation, establishing the temporal validity and currency of the clone's certified status within the regulatory framework.
IAO_0000116: Certification date documentation serves both regulatory compliance and practical decision-making functions. The initial certification date establishes when a clone first became legally available for commercial propagation, providing context for its distribution history and the vintage range over which commercial performance data may exist. The interval between selection origin date and certification date quantifies the development timeline — typically 15-25 years — reflecting the thoroughness of the evaluation process. Certification renewal dates confirm ongoing phytosanitary compliance, as periodic re-testing addresses the risk of virus reinfection in foundation plantings through vector transmission. Gaps between renewal dates may indicate testing delays, administrative issues, or periods of temporary decertification that should be investigated. The certification date also has economic significance for nurseries, as it determines when new clonal material enters the commercial supply chain and when older certifications may expire if not renewed. Under some regulatory frameworks, certification dates trigger time-limited propagation rights — for example, certain PVP (Plant Variety Protection) or plant patent provisions restrict commercial multiplication to defined periods from the certification date. The retroactive application of expanded virus testing panels (e.g., the addition of GPGV to mandatory screening in the 2010s) can require re-certification of clones originally certified under earlier, narrower testing protocols.
IAO_0000118: Anerkennungsdatum @de
IAO_0000118: Genehmigungsdatum @de
IAO_0000118: Registrierungsdatum @de
IAO_0000118: Zertifizierungsdatum @de
IAO_0000118: Zulassungsdatum @de
IAO_0000118: approval date
IAO_0000118: certification grant date
IAO_0000118: certification validity date
IAO_0000118: date of certification
IAO_0000118: registration date
IAO_0000119: European Commission (2005) Commission Directive 2005/43/EC Boidron R et al. (1995) Catalogue des variétés et clones de vigne cultivés en France, ENTAV-INRA, pp.: 15-25 Mannini F (2004) Clonal selection in grapevines. Acta Horticulturae 652: 21-27
has db xref: no direct PO equivalent

Certification Level
type: Class
subclass of: Certification Status
IAO_0000112: Certification level for Cabernet Sauvignon clone 337 mother block at ENTAV Domaine de l'Espiguette is classified as "Matériel initial" (Initial/Pre-basic), the highest category in the EU framework, maintained through annual ELISA/PCR testing and periodic biological indexing, from which all downstream multiplication is derived. Nursery-propagated vines of clone 337 available to growers carry certification level "Matériel certifié" (Certified), representing the third multiplication generation from Initial material and meeting the minimum health standard required under EU Directive 68/193/EEC for commercial sale. In Austria, Blaufränkisch clone Bl-2 mother vines at the Bundesamt für Weinbau hold "Vorstufenpflanzgut" (Pre-basic) status, while commercially available grafted vines are distributed as "Zertifiziertes Pflanzgut" (Certified material).
IAO_0000114: IAO_0000122
IAO_0000115: Certification level is a certification status entity that records the hierarchical category or grade assigned to a clonal line within the applicable certification framework, designating the stringency of health testing, the number of multiplication generations from the original nuclear stock, and the permissible end use of the material, ranging from the most rigorously tested nuclear or pre-basic material through intermediate multiplication stages to the final certified or standard category available for commercial vineyard planting.
IAO_0000116: Certification level reflects a deliberate trade-off between phytosanitary stringency and practical availability — the highest levels (Nuclear, Pre-basic/Initial) apply the most rigorous and costly testing protocols to a small number of conserved mother vines, while successive multiplication generations (Basic, Certified) apply progressively reduced testing frequency to accommodate the volume requirements of commercial nursery production. The EU certification framework established by Directive 68/193/EEC and amended by Directive 2005/43/EC defines four material categories: Initial (virus-tested foundation stock), Pre-basic (first multiplication from Initial), Basic (second multiplication), and Certified (third multiplication for commercial distribution), with an additional "Standard" category permitting sale of varietal-true but non-health-tested material. National implementations add complexity — France requires ENTAV agrément for all multiplied clones (effectively excluding Standard category material), while some member states permit Standard material for traditional local varieties. The certification level directly determines the frequency and scope of mandatory re-testing, the maximum number of permitted multiplication cycles, and the documentation chain required from nursery to grower. Understanding certification levels is essential for growers making planting decisions, as material from higher certification levels carries stronger health guarantees but may be limited in availability and higher in cost.
IAO_0000118: Anerkennungsstufe @de
IAO_0000118: Pflanzgutkategorie @de
IAO_0000118: Qualitätsstufe @de
IAO_0000118: Zertifizierungsklasse @de
IAO_0000118: Zertifizierungsstufe @de
IAO_0000118: certification category
IAO_0000118: certification class
IAO_0000118: certification grade
IAO_0000118: certification tier
IAO_0000118: plant material category
IAO_0000119: European Commission (2005) Commission Directive 2005/43/EC on marketing of vine propagation material Mannini F, Digiaro M (2017) The effects of viruses and viral diseases on grapes and wine. In Grapevine Viruses: Molecular Biology, Diagnostics and Management, Springer, pp.: 453-482 Walter B, Martelli GP (1997) Clonal and sanitary selection of the grapevine. In Sanitary Selection of the Grapevine, INRA Editions, pp.: 43-95
has db xref: no direct PO equivalent

Certification Number
type: Class
subclass of: Certification Status
IAO_0000112: Certification number for Pinot Noir clone 115 in the French ENTAV system is registered as "PN 115" in the Catalogue Officiel des Variétés et Clones, cross-referenced internationally as ENTAV-INRA 115 to distinguish it from identically numbered clones in other national systems. Certification number for Riesling clone 239 in the German system is registered as "Gm 239" (Geisenheim selection 239) in the Bundessortenamt clone register, while the same cultivar's Neustadt selection carries certification number "N 90" — the prefix indicating the selecting institution and preventing confusion between genetically distinct clones bearing similar numeric identifiers. In Austria, certification number AT-BL-002-1998 for Blaufränkisch clone Bl-2 encodes country code (AT), cultivar abbreviation (BL), sequential clone number (002), and certification year (1998) in a structured format facilitating database management.
IAO_0000114: IAO_0000122
IAO_0000115: Certification number is a certification status entity that records the unique alphanumeric identifier assigned to a certified clonal line by the certifying authority, serving as the official registration code within the national or international clone register, enabling unambiguous identification of the specific clone across nursery catalogs, planting records, regulatory documents, and scientific publications, and functioning as the primary key linking all certification documentation, test results, and performance data to a single defined genetic entity.
IAO_0000116: Certification number systems vary substantially between national authorities, creating potential confusion in international plant material trade and scientific communication. The French ENTAV system uses cultivar abbreviation plus sequential number (e.g., CS 337 for Cabernet Sauvignon clone 337), the German system prefixes numbers with institutional codes (Gm for Geisenheim, Fr for Freiburg, Wü for Würzburg, N for Neustadt), the Italian Rauscedo system uses cultivar-specific sequential numbering (e.g., R24 for Sangiovese), and the Australian CSIRO/SARDI system uses institution-specific alphanumeric codes. This nomenclatural heterogeneity means that "clone 1" of a given cultivar designates entirely different genetic material depending on the certifying authority — a source of persistent mislabeling problems in international nursery supply chains. The VIVC (Vitis International Variety Catalogue) database at the Julius Kühn-Institut provides cross-referencing of certification numbers across national systems, though coverage remains incomplete for newer and less commercially distributed clones. Some certification numbers have become de facto variety descriptors in commercial contexts — "Dijon clones" for the ENTAV Burgundy selections, "CTPS clones" for French officially catalogued material — blurring the distinction between certification identifiers and marketing terminology. The integrity of certification number assignment requires maintenance of centralized clone registers with rigorous deduplication procedures, as numbering errors can propagate through decades of nursery multiplication.
IAO_0000118: Anerkennungsnummer @de
IAO_0000118: Klonnummer @de
IAO_0000118: Registrierungsnummer @de
IAO_0000118: Zertifizierungsnummer @de
IAO_0000118: amtliche Klonbezeichnung @de
IAO_0000118: certification code
IAO_0000118: certified clone ID
IAO_0000118: clone registration number
IAO_0000118: official clone number
IAO_0000118: registration identifier
IAO_0000119: Boidron R et al. (1995) Catalogue des variétés et clones de vigne cultivés en France, ENTAV-INRA, pp.: 10-20 Maul E et al. (2012) The European Vitis Database — a technical innovation through an online uploading and interactive modification system. Vitis 51(2): 79-85 Regner F et al. (2003) Clonal selection and clone identification of Austrian grapevine varieties. Mitteilungen Klosterneuburg 53: 172-180
has db xref: no direct PO equivalent

Certification Status
type: Class
subclass of: Clonal Selection Record
IAO_0000112: Certification status for Pinot Noir clone 115 (ENTAV) records agrément (official approval) at the highest French certification level (clone agréé) granted by FranceAgriMer in 1978, based on complete virus-free status confirmed through ELISA, RT-PCR, and biological indexing on the mandatory indicator panel, with certification number FR-PN-115 and health declaration authorizing unrestricted propagation and distribution through the French national nursery system. Certification status for Grüner Veltliner clone 17 documents Austrian Anerkennungsstufe "Zertifiziertes Pflanzgut" (certified plant material) issued by the Bundesamt für Weinbau, Klosterneuburg, certification number AT-GV-017-2005, based on virus-free status confirmed by ELISA and RT-PCR panels meeting EU Directive 2005/43/EC requirements for Category Initial propagation material.
IAO_0000114: IAO_0000122
IAO_0000115: Certification status is a clonal selection record entity that documents the official phytosanitary and genetic identity verification standing of a clonal line within a national or international plant material certification framework, encompassing the certification level attained, the certifying authority, the date and registration number of certification, the virus testing results upon which health status was determined, and the formal health declaration issued, collectively establishing the legal and commercial standing of the clone for nursery propagation and vineyard planting.
IAO_0000116: Certification status represents the regulatory gateway between clone evaluation and commercial availability, translating scientific assessment results into the legal authorization required for nursery multiplication and sale. The certification framework operates hierarchically in most jurisdictions — the EU system defines categories of Nuclear, Pre-basic, Basic, Certified, and Standard material with progressively relaxed health requirements at each level, while the USDA-APHIS framework uses Foundation, Registered, and Certified tiers with similar graduated standards. Certification status is not permanent — mother blocks and foundation plantings require periodic re-testing (typically every 3-5 years) to maintain certified status, and positive virus detection triggers decertification procedures. The mutual recognition of certification between countries is governed by bilateral agreements and international protocols (EPPO standards, IPPC guidelines), facilitating or restricting the international movement of certified clonal material. The economic implications of certification status are substantial — certified plant material commands price premiums of 30-100% over standard (uncertified) material, reflecting both the health guarantee and the decades of evaluation underlying the certification. The trend toward molecular identity verification (SSR profiling) as a mandatory component of certification addresses the persistent problem of mislabeled plant material in nursery supply chains.
IAO_0000118: Anerkennungsstatus @de
IAO_0000118: Klonzertifizierung @de
IAO_0000118: Pflanzgutzertifizierung @de
IAO_0000118: Zertifizierungsnachweis @de
IAO_0000118: Zertifizierungsstatus @de
IAO_0000118: certification documentation
IAO_0000118: certification record
IAO_0000118: certified status
IAO_0000118: clone certification
IAO_0000118: plant material certification
IAO_0000119: Mannini F (2004) Clonal selection in grapevines: interactions between genetic and sanitary strategies. Acta Horticulturae 652: 21-27 European Commission (2005) Commission Directive 2005/43/EC amending Annexes to Council Directive 68/193/EEC on the marketing of material for the vegetative propagation of the vine Maree HJ et al. (2013) Grapevine leafroll-associated virus 3. Frontiers in Microbiology 4: 82
has db xref: no direct PO equivalent

Certified Clone Role
type: Class
subclass of: Official Clone Role
IAO_0000112: Pinot Noir clone 115 propagation material at the Certified grade bears a Certified_Clone_Role, derived from Basic-category mother plants tested negative for GFLV, GLRaV-1, GLRaV-3, GVA, and GVB—the "Certifié" label distinguishing it from Standard-grade clone 115 material that meets only visual inspection requirements. Chardonnay clone 96 Certified-grade vines serve in a Certified_Clone_Role for premium vineyard establishment, with laboratory testing documentation providing assurance of virus-free status beyond the visual freedom guaranteed by Standard-grade material. A Cabernet Sauvignon clone 337 shipment with Certified grade labeling bears a Certified_Clone_Role, the enhanced health assurance justifying the price premium for growers prioritizing long-term vineyard health over initial planting cost.
IAO_0000114: IAO_0000122
IAO_0000115: An official clone role that inheres in a grapevine clone that meets the "Certified" grade requirements within the EU certification framework or equivalent international standards, confirming both official registration and compliance with enhanced phytosanitary testing requirements beyond baseline (CAC/Standard) levels. Certified clones derive from mother plants that have been laboratory-tested and confirmed negative for regulated pathogens (viruses, phytoplasmas) according to prescribed testing protocols, rather than relying solely on visual inspection for disease symptoms. The "Certified" designation on plant labels indicates that the material originates from tested mother plant sources maintained within the certification hierarchy, providing growers with enhanced assurance of health status compared to Standard/CAC grade material. Certified clone material commands premium prices (typically 15-30% above Standard grade) reflecting the additional testing investment and the reduced risk of introducing virus-infected plants into vineyards. The Certified grade represents the intermediate quality tier in most certification systems, above Standard/CAC but below the highest tier (often termed "nuclear" or "pre-basic" stock maintained by research institutions).
IAO_0000116: Certified_Clone_Role captures the testing-enhanced tier of the certification system where laboratory verification supplements the visual inspection underlying Standard/CAC grade material. The distinction between Certified and Standard grades reflects the limitation of visual inspection for detecting virus infections—many economically important viruses (particularly leafroll viruses) can be present asymptomatically or with symptoms too subtle for reliable visual detection, particularly in the nursery environment where plants are young and symptoms may not have developed. Certified grade material offers documented health assurance but cannot guarantee absolute virus freedom testing detects known pathogens targeted by the testing panel, but novel or untargeted agents may escape detection. The economic calculus favoring Certified grade material considers both the immediate cost premium and the long-term costs of virus-infected vineyards—reduced yield (20-40% for leafroll), shortened vineyard lifespan, and fruit quality impacts that may justify the certification premium many times over.
IAO_0000118: certified clone
IAO_0000118: certified grade clone
IAO_0000118: getesteter Klon @de
IAO_0000118: tested clone
IAO_0000118: virus-tested clone
IAO_0000118: virusgetesteter Klon @de
IAO_0000118: zertifizierter Klon @de
IAO_0000119: European Union (2020) Commission Implementing Directive 2020/177 Annex IV EPPO (2008) Certification schemes for pathogen-tested material of grapevine, EPPO Bulletin 38: 422-429 Maliogka VI et al. (2015) Grapevine virus diseases, APS Press Golino DA et al. (2017) Foundation Plant Services, HortScience 52: 1190-1194
has db xref: no direct PO equivalent

Certified Mother Plant Category Role
type: Class
subclass of: Certified Mother Plant Role
IAO_0000112: A Syrah clone 470 vine in a commercial French nursery's scion block bears a Certified_Mother_Plant_Category_Role, derived from ENTAV Basic material two generations prior, maintained under INRAE certification protocols with annual visual inspection and isolation from non-certified plantings—its budwood used for benchgraft production meeting the "Certified" grade requirement of documented clean origin. A Kober 5BB rootstock plant in a German nursery increase block serves in a Certified_Mother_Plant_Category_Role at the CAC (Standard) level, providing hardwood cuttings for commercial rootstock production under visual inspection protocols without mandatory laboratory testing. A Tempranillo clone RJ-51 mother vine in a Spanish vivero bears a Certified_Mother_Plant_Category_Role, meeting EU certification requirements for documented traceability and freedom from visual symptoms while supplying the Spanish wine industry's substantial annual planting material demand.
IAO_0000114: IAO_0000122
IAO_0000115: A certified mother plant role that inheres in a grapevine maintained at the commercial multiplication tier (Certified/Standard) of the certification hierarchy, derived from Basic material and serving as the direct source of planting material for vineyard establishment. Certified category mother plants operate under less stringent testing requirements than Basic or Pre-Basic tiers, typically relying on visual inspection for virus symptoms, documented traceability to tested source material, and isolation requirements rather than routine laboratory testing. Certified material represents the final multiplication stage before vineyard planting, with generation limits (typically 2-3 from Basic source) preventing extended propagation chains that would increase genetic drift and pathogen accumulation risk. The Certified category includes both the higher "Certified" grade and the baseline "CAC" (Conformitas Agraria Communitatis/Standard) grade in EU terminology, with Certified grade requiring negative laboratory tests for specified pathogens while CAC requires only visual freedom from symptoms and traceable origin from the certification system.
IAO_0000116: Certified_Mother_Plant_Category_Role represents the commercial endpoint of the certification system where tested material meets nursery multiplication demand. The distinction between "Certified" grade (laboratory-tested negative) and "CAC/Standard" grade (visually free, documented origin) provides market segmentation—quality-focused growers specify Certified grade for premium plantings, while CAC material serves cost-sensitive applications. The Certified tier's reliance on visual inspection creates vulnerability to latent virus infections (asymptomatic but transmissible) and to low-titer infections below visual detection thresholds this recognized limitation drives periodic proposals to strengthen Certified-tier testing requirements. Commercial nursery economics favor maximizing multiplication from each mother plant, creating tension with certification principles favoring conservative generation limits regulatory compliance and market reputation provide counterbalancing incentives for nursery investment in certification program adherence.
IAO_0000118: CAC mother plant
IAO_0000118: CAC-Material @de
IAO_0000118: Handelsvermehrungsstock @de
IAO_0000118: Standardkategorie-Mutterstock @de
IAO_0000118: certified category mother vine
IAO_0000118: commercial mother plant
IAO_0000118: standard propagation plant
IAO_0000118: zertifiziertes Vermehrungsmaterial @de
IAO_0000119: European Union (2020) Commission Implementing Directive 2020/177 Annex IV EPPO (2008) Certification schemes for grapevine, EPPO Bulletin 38: 422-429 Gramaje D, Armengol J (2011) Fungal trunk pathogens in the propagation process, Phytopathologia Mediterranea 50: S217-S226 Maliogka VI et al. (2015) Grapevine virus diseases, APS Press
has db xref: no direct PO equivalent

Certified Mother Plant Role
type: Class
subclass of: Mother Plant Role
IAO_0000112: A Pinot Noir Dijon clone 115 vine in the ENTAV foundation vineyard at Montpellier bears a Certified_Mother_Plant_Role at the Basic category, having been derived from virus-tested Pre-Basic material, maintained under isolation protocols, and subjected to triennial ELISA screening for regulated pathogens—its budwood eligible for distribution to licensed nurseries for Certified category multiplication. A Chardonnay clone 96 plant at Foundation Plant Services (UC Davis) serves in a Certified_Mother_Plant_Role at the Pre-Basic (Foundation) category, representing nuclear stock subjected to comprehensive pathogen elimination (thermotherapy, tissue culture) and ongoing testing for all known grapevine viruses. A SO4 rootstock mother vine in a German VCR-affiliated nursery's multiplication block bears a Certified_Mother_Plant_Role at the Certified category, providing cuttings for commercial rootstock production under CAC (Conformitas Agraria Communitatis) or higher certification levels.
IAO_0000114: IAO_0000122
IAO_0000115: A mother plant role that inheres in a grapevine maintained within an official certification scheme, meeting specified requirements for genetic identity (trueness-to-type verification), health status (freedom from listed pathogens as confirmed by prescribed testing), and traceability (documentation linking the plant to its source within the certification hierarchy). Certified mother plants operate within the three-tier EU framework (Pre-Basic, Basic, Certified categories) or equivalent national certification schemes, with each tier defined by testing frequency, pathogen tolerance thresholds, generation limits from nuclear stock, and permissible uses of derived material. Certification schemes aim to provide growers with propagation material of verified identity and health status, preventing the economic losses caused by virus-infected planting material (yield reductions of 20-60%, shortened vineyard lifespan, reduced fruit quality) and the dissemination of graft-transmissible pathogens through nursery trade. Participation in certification is mandatory for commercial nursery production in EU member states and increasingly required or encouraged in other viticultural regions globally.
IAO_0000116: Certified_Mother_Plant_Role is subclassed into Pre_Basic, Basic, and Certified categories reflecting the EU certification hierarchy that has become the global reference framework. The terminology varies internationally—"Foundation" in the US corresponds roughly to "Basic" in EU terminology, while "Pre-Basic" parallels "Nuclear" or "Elite" stock—but the underlying principle of a health status pyramid with progressively more stringent requirements at higher tiers is universal. Certification requirements have expanded over time as new pathogens are characterized contemporary protocols test for 40+ virus species, phytoplasmas, and increasingly fungal trunk pathogens. The economic value of certified material is demonstrated by yield comparisons showing 20-60% advantages over uncertified plantings, particularly in regions with high virus pressure.
IAO_0000118: certified mother vine
IAO_0000118: certified stock plant
IAO_0000118: registered mother plant
IAO_0000118: registrierte Mutterrebe @de
IAO_0000118: zertifizierte Mutterpflanze @de
IAO_0000118: zertifizierter Mutterstock @de
IAO_0000119: European Union (2020) Commission Implementing Directive 2020/177 Mannini F (2000) Clonal selection in grapevine, in Proceedings of the Meeting on Grapevine Clonal Selection, ISHS Acta Horticulturae 528: 17-25 Golino DA et al. (2017) Foundation Plant Services, HortScience 52: 1190-1194 Rowhani A et al. (2018) Grapevine virus testing and certification, in Compendium of Grape Diseases 2nd Ed, APS Press
has db xref: no direct PO equivalent

Certified Organic Role
type: Class
subclass of: Organic Production Role
disjoint with: Transitional Organic Role
IAO_0000112: Grüner Veltliner vines at Nikolaihof in the Wachau bearing a certified organic role have maintained continuous organic certification under EU Regulation 2018/848 since 1971, with annual third-party audits by Austria Bio Garantie verifying compliance including copper usage below 4 kg Cu/ha/year averaged over 5 years, complete absence of synthetic inputs, and documented biodiversity management through permanent cover cropping with 12-15 native plant species.
IAO_0000114: IAO_0000122
IAO_0000115: An organic production role that inheres in a grapevine that has completed the full regulatory conversion period and is cultivated under an officially recognized organic certification program, entitling the resulting grapes and wine to bear the organic label of the certifying authority.
IAO_0000116: Certified_Organic_Role represents the terminal certification status following successful completion of the conversion period (typically 3 years under EU regulation, 36 months under USDA NOP). The role is contingent upon ongoing annual inspection and recertification: loss of certification returns the vine to conventional or transitional status. This role is distinguished from Transitional_Organic_Role by the regulatory authorization to market fruit and wine under the organic designation.
IAO_0000118: Bio-zertifizierte Produktionsrolle @de
IAO_0000118: anerkannte Öko-Rolle @de
IAO_0000118: certified organic vine role
IAO_0000118: fully certified organic role
IAO_0000118: organic-certified production role
IAO_0000118: zertifizierte Bio-Rolle @de
IAO_0000119: EU Regulation 2018/848 Art. 10-12 on organic certification USDA NOP 7 CFR 205.400-405 IFOAM Organic Guarantee System
has db xref: no direct PO equivalent

Chamber Locular Tissue
type: Class
subclass of: Locular Tissue
IAO_0000112: Cabernet Sauvignon chamber locular tissue defining 2-chambered seed organization= left chamber containing 1-2 seeds (4.8-6.2 mm length, 3.2-4.5 mm width) bounded by chamber locular tissue 155-225 μm thickness right chamber containing 1-2 seeds with similar chamber locular tissue boundary chambers separated by incomplete septum (partition) at berry center allowing some connection between chambers total 2-4 seeds per berry (most commonly 3 seeds) distributed between 2 chambers, with chamber locular tissue providing continuous cellular boundary around seed-containing spaces defining berry internal seed-chamber organization. Merlot chamber locular tissue seed number variation effects= berries with 2 seeds (1 per chamber) showing chamber locular tissue surface area 24-32 mm² per berry berries with 4 seeds (2 per chamber) showing 36-48 mm² surface area (45-65% increase) as chambers enlarge to accommodate multiple seeds, with chamber locular tissue cell number and thickness remaining similar suggesting chamber size adjusts to seed number through expansion of existing tissue rather than additional cell layers, demonstrating chamber accommodation of varying seed numbers within genetic and developmental constraints. Syrah chamber locular tissue seed-chamber relationship during development= week 4 (early Phase I) showing small seeds 1.5-2.5 mm filling small chambers, chamber locular tissue directly contacting seed coats week 6 (late Phase I) showing seeds 4-5.5 mm nearly filling expanded chambers week 8 (lag phase) showing seeds 5.5-6.5 mm at final size with chambers 6-7.5 mm allowing 0.5-1 mm clearance week 14 (mid-ripening) showing chambers expanded to 8-10 mm with 1-2 mm clearance around seeds week 18 (maturity) showing chambers 9-12 mm with 1.5-2.5 mm clearance creating substantial air space, demonstrating progressive chamber expansion during ripening creating transformation from seed-filled to seed-containing chambers. Thompson Seedless chamber locular tissue in stenosper…
IAO_0000114: IAO_0000122
IAO_0000115: A chamber locular tissue is locular tissue emphasizing its role defining seed-containing chambers within the berry, focusing on seed-chamber organization rather than air-space aspects, with chamber locular tissue providing structural boundary for typically 2 chambers (corresponding to bicarpellate ovary origin) each containing 1-2 seeds (total 2-4 seeds per berry typical range, occasionally 0-1 or 5-6), serving as interface between mesocarp flesh and seed-chamber interiors throughout development from seed formation through maturity. Chamber locular tissue in berry carpel organization= (1) typical presence of 2 chambers reflecting bicarpellate floral origin with 2 carpels fusing during ovary development creating 2-chambered ovary structure maintained in mature berry (2) chamber position typically showing left-right symmetry when viewing berry in longitudinal section or transverse section, with chambers separated by partition tissue (septum) though partition often incomplete or absent in mature berries (3) each chamber potentially containing 1-3 ovules developing into 0-3 seeds depending on fertilization success and developmental conditions, with 1-2 seeds per chamber most common creating 2-4 seeds per berry typical range (4) chamber orientation and position influencing overall berry symmetry and shape. Chamber locular tissue seed accommodation function= (1) provision of space for seed development during Phase I (weeks 0-6) when seeds undergo rapid growth through cell division and expansion (2) chamber size potentially limiting seed size in small-berried cultivars where chamber volume constrains maximum seed dimensions (3) chamber shape influencing seed shape with seeds developing conforming to available chamber space potentially creating flattened surfaces where seeds contact chamber locular tissue or adjacent seeds within chamber (4) multiple seeds within single chamber potentially showing growth competition with seed size inversely related to seed number per chambe…
IAO_0000116: Chamber_Locular_Tissue emphasizes the seed-chamber organization and boundary function and is distinguished from Cavity_Locular_Tissue which emphasizes air-space aspects. Understanding chamber locular tissue is relevant for comprehending berry carpel architecture and seed organization, for seedless breeding where chamber development occurs despite arrested seed maturation, and for understanding how seed number and chamber organization influence berry size, shape, and internal structure affecting both developmental biology and practical quality characteristics.
IAO_0000118: Kammer-Lokular-Gewebe @de
IAO_0000118: Samenkammer-Gewebe @de
IAO_0000118: Samenkammer-Grenzgewebe @de
IAO_0000118: chamber boundary tissue
IAO_0000118: seed chamber lining
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22':92-109 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 172-185.
has db xref: PO:0009084

Champagne Method Scion Role
type: Class
subclass of: Sparkling Wine Scion Role
IAO_0000112: Pinot Noir bears a Champagne_Method_Scion_Role as the most planted variety in Champagne (38% of vineyard area), providing body, vinosity, and red fruit depth to assemblages, with blanc de noirs from Aÿ, Bouzy, and Ambonnay demonstrating the variety's capacity for structured, age-worthy Champagne aging 20+ years on lees. Chardonnay serves in a Champagne_Method_Scion_Role for blanc de blancs and assemblage contribution, with Côte des Blancs Grand Crus (Le Mesnil-sur-Oger, Cramant, Avize) producing Champagnes of exceptional finesse and longevity, developing toasted brioche character over 5-10+ years of lees aging. Pinot Meunier bears a Champagne_Method_Scion_Role providing fruitiness, suppleness, and early drinkability to non-vintage blends, dominating the Marne Valley where its late budding avoids frost damage.
IAO_0000114: IAO_0000122
IAO_0000115: A sparkling wine scion role that inheres in a grafted scion cultivar by virtue of its designation for traditional method (méthode champenoise/traditionnelle) sparkling wine production, where secondary fermentation occurs in the bottle that will be sold, followed by extended lees aging, riddling (remuage), and disgorgement (dégorgement). Champagne method scions must yield base wines with characteristics that develop complexity through autolysis during bottle aging (typically 15 months minimum, often 3-10+ years for prestige cuvées), including high acidity (8-11 g/L) for freshness and longevity, moderate alcohol (10-11% base wine), fine persistent mousse supported by appropriate protein and polysaccharide content, and aromatic profiles that evolve beneficially through lees contact (developing brioche, toast, hazelnut, and aged notes). The extended contact with yeast lees (18-72+ months) fundamentally transforms wine character through mannoproteins, amino acids, and nucleotides released during autolysis. Classic Champagne varieties (Chardonnay, Pinot Noir, Pinot Meunier) define the benchmark, with regional variations (Crémant varieties, Franciacorta grapes, English sparkling cultivars) following similar principles.
IAO_0000116: Champagne_Method_Scion_Role captures cultivars suited to the demanding requirements of traditional method production, particularly extended lees aging that distinguishes this technique from faster methods. The autolytic development that defines premium traditional method sparkling requires base wines capable of extended evolution without oxidation or aromatic degradation. Beyond Champagne, the same varieties serve in traditional method production in Crémant (Loire, Alsace, Burgundy, Limoux), Franciacorta (Italy), Cava (Spain), English sparkling wine, and New World regions (California, Tasmania, Marlborough). Regulatory frameworks often specify permitted varieties for traditional method appellations, institutionalizing cultivar selection.
IAO_0000118: Champagne method variety
IAO_0000118: Champagnersorte @de
IAO_0000118: Flaschengärungssorte @de
IAO_0000118: Méthode-traditionnelle-Sorte @de
IAO_0000118: bottle-fermented sparkling variety
IAO_0000118: méthode traditionnelle variety
IAO_0000118: traditional method variety
IAO_0000119: Stevenson T (1998) Christie's World Encyclopedia of Champagne and Sparkling Wine, Absolute Press Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Liger-Belair G (2005) The physics and chemistry behind the bubbling properties of champagne, Journal of Agricultural and Food Chemistry 53: 2788-2802 Alexandre H, Guilloux-Benatier M (2006) Yeast autolysis in sparkling wine, Australian Journal of Grape and Wine Research 12: 119-127
has db xref: no direct PO equivalent

Charmat Method Scion Role
type: Class
subclass of: Sparkling Wine Scion Role
IAO_0000112: Glera bears a Charmat_Method_Scion_Role as the required variety (minimum 85%) for Prosecco DOC and DOCG, with tank fermentation (typically 30-60 days) preserving its delicate floral, apple, and pear aromatics that define the Prosecco style consumed within 1-2 years of production. Muscat Blanc à Petits Grains serves in a Charmat_Method_Scion_Role for Asti Spumante and Moscato d'Asti, where tank fermentation at low pressure (2.5-3.5 atm) and controlled temperature preserves the variety's intense terpene aromatics (5-10 mg/L) and residual sweetness (90-130 g/L). Müller-Thurgau bears a Charmat_Method_Scion_Role for German Sekt production, providing floral-grapey aromatics suited to fresh consumption. Lambrusco varieties serve in Charmat_Method_Scion_Roles for red sparkling production in Emilia-Romagna.
IAO_0000114: IAO_0000122
IAO_0000115: A sparkling wine scion role that inheres in a grafted scion cultivar by virtue of its designation for tank method (Charmat/Martinotti method) sparkling wine production, where secondary fermentation occurs in large pressurized tanks rather than individual bottles, enabling efficient production of fresh, fruit-forward sparkling wines without extended lees aging. Charmat method scions are selected for aromatic varieties whose primary fruit character should be preserved rather than transformed by autolysis, moderate-to-high acidity for freshness (7-10 g/L), and flavor profiles suited to the brief lees contact (typically 1-6 months) characteristic of tank fermentation. The Charmat method preserves primary grape aromatics that would be masked by extended autolysis, making it ideal for aromatic varieties (Muscat, Glera/Prosecco) and for producing everyday sparkling wines emphasizing fruit and freshness over complexity. Tank fermentation also enables production of sweeter styles (demi-sec, doux) more readily than traditional method. Major Charmat method production includes Prosecco (Italy), Sekt (Germany), and volume sparkling wines globally.
IAO_0000116: Charmat_Method_Scion_Role captures cultivars whose aromatic expression benefits from the fruit-preserving characteristics of tank fermentation rather than the transformative autolysis of traditional method. Prosecco's global success (over 500 million bottles annually) has elevated the Charmat method from a perceived inferior technique to a respected category with its own aesthetic criteria. The method's efficiency (weeks rather than years from base wine to finished product) enables lower-priced sparkling wines, democratizing sparkling consumption. Some varieties serve in both Charmat and traditional method production (Chardonnay for both premium tank sparklings and Champagne), with method choice reflecting stylistic intent rather than cultivar limitation.
IAO_0000118: Charmat method variety
IAO_0000118: Charmat-Sorte @de
IAO_0000118: Prosecco method variety
IAO_0000118: Prosecco-Sorte @de
IAO_0000118: Tankgärungssorte @de
IAO_0000118: cuve close variety
IAO_0000118: tank method variety
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Jackson RS (2014) Wine Science 4th Ed, Academic Press pp.: 430-480 Consorzio Tutela del Vino Prosecco DOC (2020) Production Regulations Stevenson T (1998) Christie's World Encyclopedia of Champagne and Sparkling Wine, Absolute Press
has db xref: no direct PO equivalent

Chemical Defense Disposition
type: Class
subclass of: Constitutive Defense Disposition
disjoint with: Physical Barrier Disposition
IAO_0000112: Comprehensive metabolomic analysis of Chemical_Defense_Disposition at the Edmund Mach Foundation characterized constitutive secondary metabolite profiles in healthy leaves of 35 cultivars using LC-MS-based untargeted metabolomics. Total phenolic content ranged from 12 mg gallic acid equivalents/g fresh weight ('Müller-Thurgau') to 58 mg/g ('Tannat'), with specific compound classes showing even wider variation. Constitutive flavonol content (quercetin and kaempferol glycosides) varied 8-fold (2.1-16.8 mg/g), hydroxycinnamic acids (caftaric, coutaric acids) 4-fold (3.2-12.8 mg/g), and proanthocyanidins 12-fold (0.8-9.6 mg/g) among cultivars. Correlation with pathogen resistance phenotypes revealed compound class-specific relationships. Constitutive stilbene levels (primarily piceid) correlated with downy mildew resistance (r = -0.52 with infection severity), while proanthocyanidin content predicted Botrytis resistance (r = -0.61 with berry infection). Flavonol content showed strongest association with powdery mildew resistance (r = -0.48). In vitro bioassays confirmed that purified grapevine phenolics inhibited pathogen growth in a dose-dependent manner, with 50% inhibition concentrations ranging from 25-150 μg/mL depending on compound and pathogen. These findings demonstrate that Chemical_Defense_Disposition comprises multiple semi-independent compound classes with differential effects on specific pathogens, enabling targeted breeding for enhanced chemical defense against particular disease threats.
IAO_0000114: IAO_0000122
IAO_0000115: A Chemical_Defense_Disposition is a Constitutive_Defense_Disposition that inheres in a Vitis vinifera plant and is realized through the preformed presence of secondary metabolites and proteins with antimicrobial, antifungal, insecticidal, or feeding-deterrent properties in plant tissues, providing chemical protection against pathogens and pests without requiring induced synthesis upon attack. This disposition represents the biochemical component of constitutive defense, encompassing the diverse array of specialized metabolites and defensive proteins that accumulate in healthy plant tissues and contribute to basal resistance. Grapevine chemical defenses include phenolic compounds (flavonoids, hydroxycinnamic acids, stilbenes at basal levels, proanthocyanidins/tannins), terpenoids (monoterpenes, sesquiterpenes), antimicrobial proteins (chitinases, glucanases, thaumatin-like proteins, defensins at constitutive levels), and cell wall-associated compounds (lignin, suberin precursors). The concentration, composition, and tissue distribution of constitutive chemical defenses vary substantially among grapevine cultivars and species, contributing to differences in basal resistance even before induced defenses are activated. Chemical defenses may function through direct toxicity to attackers, inhibition of pathogen enzymes (protease inhibitors, chitinase inhibitors), membrane disruption (saponins, certain phenolics), or feeding deterrence (tannins, bitter compounds). The relationship between Chemical_Defense_Disposition and resistance depends on the specific attacker and defense compounds involved, as pathogens and pests vary in their sensitivity to particular chemical classes.
IAO_0000116: Chemical_Defense_Disposition is_a Constitutive_Defense_Disposition. This class encompasses preformed chemical defenses present before attack, complementing Physical_Barrier_Disposition and contrasting with induced chemical defenses under Induced_Defense_Disposition. Child classes include Constitutive_Phenolic_Disposition and Preformed_Antimicrobial_Disposition addressing major compound categories. Chemical defenses interact with physical barriers, as phenolics may be incorporated into cuticle and cell walls, and with induced defenses, as basal compound pools may be augmented upon attack.
IAO_0000118: Chemische-Verteidigungs-Disposition @de
IAO_0000118: Konstitutive-Phytochemische-Verteidigung @de
IAO_0000118: Präformierte-chemische-Abwehr @de
IAO_0000118: basal antimicrobial capacity
IAO_0000118: constitutive phytochemical defense
IAO_0000118: preformed chemical defense
IAO_0000119: Lattanzio V et al. (2006) Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects, Phytochemistry: Advances in Research, Research Signpost Wittstock U, Gershenzon J (2002) Constitutive plant toxins and their role as defenses against herbivores and pathogens, Current Opinion in Plant Biology 5:300-307 Dixon RA (2001) Natural products and plant disease resistance, Nature 411:843-847
has db xref: no direct PO equivalent

Chemical Quality
type: Class
subclass of: Grapevine Quality
IAO_0000112: Chemical quality profiling of Sauvignon Blanc from Marlborough, New Zealand employs comprehensive analysis of varietal markers including methoxypyrazine concentrations (IBMP targeting 10-25 ng/L for characteristic herbaceous notes), thiol precursor levels (3MH-cysteine conjugates above 200 μg/L for tropical fruit potential), titratable acidity (8-10 g/L for signature freshness), and pH (3.1-3.3 for microbial stability), enabling winemakers to allocate fruit to different wine styles based on chemical composition rather than vineyard block alone, maximizing expression of regional typicity while managing vintage variation.
IAO_0000114: IAO_0000122
IAO_0000115: Chemical_Quality encompasses all qualities that characterize the biochemical composition of grapevine organs, capturing the presence, concentration, and proportional relationships of chemical compounds that determine nutritional value, sensory properties, processing behavior, and physiological function. This category represents the molecular dimension of grape quality, complementing the morphological qualities that address physical form and structure. Chemical composition is arguably the most important quality determinant for wine grapes because the compounds present in berries at harvest directly determine wine potential, while for table grapes, chemical composition governs taste, nutritional value, and consumer acceptance. The category subdivides into seven major domains: Sugar_Content_Quality addressing carbohydrate accumulation that determines sweetness and fermentation potential Acid_Content_Quality capturing the organic acids that provide tartness and pH stability Phenolic_Content_Quality encompassing the diverse phenolic compounds responsible for color, astringency, and health benefits Aromatic_Compound_Quality addressing the volatile and non-volatile aroma precursors that define varietal character Mineral_Content_Quality capturing the inorganic elements essential for plant nutrition and wine stability Nitrogen_Content_Quality addressing the nitrogen-containing compounds critical for fermentation and wine quality and Water_Content_Quality characterizing tissue hydration status. Chemical qualities result from the integrated activity of metabolic pathways that synthesize, transport, and accumulate compounds in specific organs and tissues. Environmental factors including light, temperature, water availability, and soil composition profoundly modulate chemical quality expression within genetically determined limits. The developmental trajectory of chemical composition follows characteristic patterns, with sugars and anthocyanins accumulating during ripening while…
IAO_0000116: Chemical_Quality is positioned as a direct subclass of Grapevine_Quality, parallel to Morphological_Quality, Physical_Quality, Sensory_Quality, Physiological_Quality, Phenological_Quality, Viticultural_Quality, and Stress_Response_Quality. Chemical qualities describe the molecular composition of tissues and are distinct from the sensory perception of that composition (addressed in Sensory_Quality) and from the metabolic processes that generate the composition (addressed in process ontology classes). The boundary between Chemical_Quality and Physical_Quality can be subtle chemical composition determines physical properties such as density and osmotic potential. PATO_0000070 (amount) and PATO_0000033 (concentration of) provide related upper-ontology concepts for quantitative chemical qualities.
IAO_0000118: Inhaltsstoffqualität @de
IAO_0000118: biochemical quality
IAO_0000118: biochemische Zusammensetzung @de
IAO_0000118: chemical composition character
IAO_0000118: chemische Qualität @de
IAO_0000118: compositional quality
IAO_0000118: molecular quality
IAO_0000118: stoffliche Qualität @de
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, John Wiley and Sons pp.: 1-140 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 267-340
has db xref: no direct PO equivalent

Chilling Accumulation
type: Class
subclass of: Endodormancy
IAO_0000112: In Merlot vines in Bordeaux, chilling accumulation progresses through winter with approximately 200 chilling hours accumulated by late December, 600 hours by mid-January, and the cultivar-specific requirement of approximately 900-1000 chilling hours satisfied by early February, as demonstrated by forcing tests showing budbreak time decreasing from more than 45 days in December to less than 20 days in February under identical 22°C forcing conditions, indicating progressive dormancy release through chilling accumulation.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling accumulation in Vitis vinifera represents the progressive process during which exposure to low temperatures gradually satisfies the genetically determined chilling requirement, progressively reducing dormancy depth and restoring growth competence to endodormant buds. This process occurs throughout the winter period, typically from December through February in Northern Hemisphere viticulture, as cold temperatures induce the physiological changes that dismantle dormancy-maintaining mechanisms and prepare buds for eventual growth resumption. The quantification of chilling accumulation relies on models that integrate temperature exposure over time, with the simplest models counting hours below a threshold temperature, typically 7.2°C or 45°F based on research in deciduous fruit trees, while more sophisticated models apply different weights to different temperature ranges recognizing that moderately cold temperatures are most effective for dormancy release. The physiological changes occurring during chilling accumulation include progressive reduction in ABA concentration through increased catabolic enzyme activity, declining expression of dormancy-associated MADS-box genes, gradual removal of repressive chromatin marks from growth-related gene loci, and restoration of symplastic communication through callose degradation at plasmodesmata. The rate of chilling accumulation depends on temperature regime, with temperatures in the range of 0-7°C generally most effective for dormancy release, temperatures below -2°C being less effective or ineffective, and temperatures above 15°C potentially negating previously accumulated chilling in some models. The progress of chilling accumulation is not externally visible but can be tracked through periodic forcing tests that reveal progressively shorter times to budbreak as dormancy depth decreases with increasing chilling exposure. The completion of chilling accumulation, when the chilling requirement has been fully satisfied, …
IAO_0000116: Chilling_Accumulation represents a major phase within Endodormancy addressing the progressive dormancy release through cold exposure. Distinguished from Deep_Endodormancy which precedes significant chilling accumulation, and from Dormancy_Release which marks completion of the process. Subdivides into Progressive_Chilling_Units, Dormancy_Depth_Reduction, and Cumulative_Cold_Exposure as component aspects. Duration spans most of winter from December through February typically. Effective temperature range approximately 0-7°C. Cultivar chilling requirements range from 400-1500+ hours.
IAO_0000118: Chilling-Akkumulation @de
IAO_0000118: Kälteeinheiten-Ansammlung @de
IAO_0000118: Kältestunden-Akkumulation @de
IAO_0000118: Kältesumme @de
IAO_0000118: chill accumulation
IAO_0000118: chilling hour accumulation
IAO_0000118: cold unit accumulation
IAO_0000118: winter chilling
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Richardson EA, Seeley SD, Walker DR (1974) A model for estimating the completion of rest for Redhaven and Elberta peach trees. HortScience 9: 331-332
has db xref: no direct PO equivalent

Chilling Accumulation Quality
type: Class
subclass of: Endodormancy Depth Quality
IAO_0000112: Chilling accumulation tracking through an anomalously warm winter in Merlot reveals the climate risk from insufficient cold exposure, with December accumulating only 180 chill hours (versus 320 typical), January adding 220 hours (versus 380 typical), and February adding 150 hours (versus 280 typical), yielding total accumulation of 550 chill hours against a requirement of approximately 600 hours, with the deficit resulting in delayed budbreak (12 days later than normal despite warm March), reduced budbreak percentage (78% versus typical 95%), and erratic timing (budbreak spread over 18 days versus typical 8 days), demonstrating how insufficient chilling accumulation relative to requirement produces the characteristic symptoms of incomplete endodormancy release.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling accumulation quality is an endodormancy depth quality that represents the cumulative cold exposure actually received by grapevine buds during the dormant period, characterizing the progress toward satisfaction of the chilling requirement that determines how much of the endodormancy release threshold has been met and how much additional chilling is needed before buds achieve full growth competence. Within the BFO framework, this quality specifically addresses the accumulation dimension of chilling, distinguishing the cold actually experienced from the requirement threshold while recognizing that chilling accumulation relative to requirement determines endodormancy status, with complete accumulation (meeting or exceeding requirement) enabling transition to ecodormancy and incomplete accumulation leaving buds in partially released endodormancy with consequences for budbreak timing and uniformity. The ontological significance lies in chilling accumulation being the dynamic variable that tracks progress through winter toward dormancy release, where monitoring accumulation enables prediction of when endodormancy will be satisfied and subsequent heat accumulation will become relevant for budbreak timing, with this information critical for vineyard planning and for understanding the climate vulnerability of production systems dependent on adequate winter chilling. The temperature effectiveness for chilling accumulation varies with temperature according to the model used, with the chill hour model counting all hours below 7°C equally, the Utah model weighting temperatures optimally effective around 6°C with reduced effectiveness at lower temperatures and negative (chilling-negating) effects above 16°C, and the Dynamic model incorporating the two-step process where cold creates an intermediate that must be consolidated by moderate temperatures to create permanent chill portions, with model selection affecting accumulation calculations and predictions. The spatial and…
IAO_0000116: Chilling_Accumulation_Quality addresses the cumulative cold exposure tracking progress toward endodormancy release. This quality varies with winter weather and determines dormancy status relative to requirements. The class supports dormancy monitoring and budbreak prediction through chilling accumulation characterization.
IAO_0000118: Chilling-Erfüllung @de
IAO_0000118: Kälteakkumulation @de
IAO_0000118: Kälteeinheitenakkumulation @de
IAO_0000118: Vernalisationsfortschritt @de
IAO_0000118: chill unit accumulation
IAO_0000118: chilling satisfaction
IAO_0000118: cold accumulation
IAO_0000118: vernalization progress
IAO_0000119: Luedeling E et al. (2009) Sensitivity of winter chill models for fruit and nut trees to climatic changes expected in California's Central Valley. Agriculture, Ecosystems & Environment 133(1-2): 23-31 Ferguson JC et al. (2014) Dynamic thermal time model of cold hardiness for dormant grapevine buds. Annals of Botany 113(5): 801-811
has db xref: PO:0000037

Chilling Completion
type: Class
subclass of: Dormancy Release
IAO_0000112: In Riesling vines in the Rheingau, Germany, chilling completion occurs in late January to early February when accumulated chilling hours reach the cultivar requirement of approximately 1200-1400 hours, verified by forcing tests showing budbreak within 10 days at 22°C and greater than 95% bud break success rate, marking the definitive end of endodormancy and enabling subsequent response to spring warming for budbreak initiation.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling completion in Vitis vinifera represents the achievement of full chilling requirement satisfaction marking the definitive end of endodormancy and the restoration of complete growth competence, occurring when cumulative cold exposure has fully dismantled all dormancy-maintaining mechanisms and enabled unrestricted growth response to favorable conditions. This milestone typically occurs during late January to February in Northern Hemisphere viticulture, representing the point at which the genetically determined chilling requirement has been met or exceeded through accumulated winter cold exposure. The physiological significance of chilling completion lies in the full restoration of growth capacity, with all internal barriers to growth having been removed through the chilling-dependent reduction of ABA, silencing of DAM genes, derepression of growth gene chromatin, and restoration of cellular communication pathways that were restricted during endodormancy. The verification of chilling completion relies on forcing tests demonstrating rapid and complete budbreak response, with completed chilling indicated by budbreak times of less than 10-14 days under optimal forcing conditions and high percentages of buds successfully breaking, contrasting with the extended times and incomplete response characteristic of insufficient chilling. The quantification of chilling completion uses accumulated chilling hours or units according to various models, with completion defined as achieving or exceeding the cultivar-specific requirement that typically ranges from 400-600 hours for low-chill cultivars to 1200-1500 hours for high-chill cultivars when using the simple hours-below-7.2°C model. The margin by which chilling exceeds the minimum requirement affects subsequent growth characteristics, with substantial excess chilling potentially advancing budbreak timing while barely adequate chilling may result in acceptable but suboptimal budbreak uniformity. The timing of chilling comp…
IAO_0000116: Chilling_Completion represents the first component phase of Dormancy_Release marking definitive endodormancy termination. Distinguished from Chilling_Accumulation which addresses the progressive process, while Chilling_Completion specifically marks full requirement satisfaction. Subdivides into Chilling_Requirement_Met, Full_Chill_Accumulation, and Competence_Achievement as component aspects. Verified by forcing test response less than 14 days with high success rate. Cultivar requirements range from approximately 400-1500 hours. Timing typically late January to February in Northern Hemisphere.
IAO_0000118: Chilling-Abschluss
IAO_0000118: Chilling-Befriedigung @de
IAO_0000118: Kältebedürfnis-Vollendung @de
IAO_0000118: chill requirement completion
IAO_0000118: chilling fulfillment
IAO_0000118: chilling satisfaction
IAO_0000118: full chilling achievement
IAO_0000118: vollständige Kälteerfüllung @de
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Chilling Requirement Disposition
type: Class
subclass of: Dormancy Disposition
IAO_0000112: Chilling requirements in V. vinifera range from 150-400 chilling hours (hours below 7.2°C) for low-chill cultivars to 800-1400 hours for high-chill cultivars adapted to continental climates. Pinot Noir requires approximately 700-1000 chilling hours for complete dormancy release, while Thompson Seedless satisfies chilling requirement with only 200-400 hours. The Utah Model quantifies chilling as weighted units based on temperature effectiveness (0-2.4°C optimal, negative contributions above 16°C). Insufficient chilling causes delayed, erratic, or incomplete budbreak with budbreak percentages dropping from 95% to 40-60% when chilling is 50% below cultivar requirement.
IAO_0000114: IAO_0000122
IAO_0000115: A dormancy disposition that is the inherited capacity of a Vitis vinifera plant to require accumulation of a genotype-specific quantity of cold exposure (chilling units) during endodormancy before buds become competent to resume growth, determining the minimum winter cold necessary for uniform and complete budbreak.
IAO_0000116: Chilling_Requirement_Disposition serves as the parent class for high and low chilling categories. Multiple quantification models exist (chilling hours, Utah model, Dynamic model), with the Dynamic model showing best transferability across climates. Chilling requirement has a genetic basis but shows some environmental modification through prior-year temperature experience. Climate warming is reducing chilling accumulation in traditional wine regions by 10-30 hours per decade, threatening cultivar suitability in marginal areas.
IAO_0000118: Chilling-Anforderung @de
IAO_0000118: Kältebedarf @de
IAO_0000118: Kältesummen-Disposition @de
IAO_0000118: chilling hours requirement
IAO_0000118: cold accumulation need
IAO_0000118: vernalization requirement
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34:1054-1056 Luedeling E et al. (2009) Sensitivity of grapevine phenology models to temperature: implications for climate change impacts across growing regions. Agricultural and Forest Meteorology 149:1115-1126
has db xref: no direct PO equivalent

Chilling Requirement Met
type: Class
subclass of: Chilling Completion
IAO_0000112: In Merlot vines in Bordeaux, chilling requirement met is achieved in early February when accumulated chilling hours of approximately 950 reach the cultivar threshold, demonstrated by forcing test response decreasing from 25 days in mid-January to 12 days by February 10, indicating that the chilling requirement has been satisfied and buds have transitioned from residual endodormancy to fully released ecodormancy status.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling requirement met in Vitis vinifera represents the specific point at which accumulated cold exposure equals the genetically determined threshold required for complete dormancy release, marking the transition from a state of partially satisfied chilling where dormancy constraints remain to a state of fully satisfied chilling where all internal growth barriers have been removed. This threshold achievement typically occurs during late January to February in Northern Hemisphere viticulture when cumulative chilling hours or units reach the cultivar-specific requirement through the integration of winter cold exposure over time. The physiological meaning of requirement satisfaction involves the completion of all chilling-dependent processes that progressively dismantle dormancy-maintaining mechanisms, with the requirement threshold representing the cumulative exposure needed to reduce ABA below inhibitory levels, silence DAM gene expression, remove chromatin repression from growth genes, and restore cellular communication pathways to degrees compatible with unrestricted growth response. The verification that the requirement has been met relies on forcing tests demonstrating the rapid budbreak response characteristic of fully released dormancy, with requirement satisfaction indicated by forcing times decreasing below approximately 14 days and approaching the minimum times characteristic of fully ecodormant material with no residual endodormancy constraints. The quantification of requirement satisfaction depends on the chilling model employed, with requirements typically expressed as hours below 7.2°C ranging from approximately 400-600 hours for low-chill cultivars adapted to mild winter climates to 1200-1500 hours for high-chill cultivars from continental regions, though more sophisticated models using temperature weighting or dynamic calculations may express requirements in different units. The practical determination of when requirements are met involves tracking c…
IAO_0000116: Chilling_Requirement_Met represents the threshold achievement aspect of Chilling_Completion marking exact requirement satisfaction. Distinguished from progressive Chilling_Accumulation by representing the specific threshold crossing point. Defined by accumulated chilling equaling cultivar-specific requirement. Verified through forcing test response approaching minimum times. Requirements vary from approximately 400-1500 hours depending on cultivar origin. Critical transition point from partial to complete dormancy release.
IAO_0000118: Chilling-Schwelle-erreicht @de
IAO_0000118: Dormanz-Kältequote-erreicht @de
IAO_0000118: Kälteanforderung-befriedigt @de
IAO_0000118: Kältebedarf-Erfüllung @de
IAO_0000118: chill requirement satisfied
IAO_0000118: chilling quota achieved
IAO_0000118: chilling threshold reached
IAO_0000118: dormancy chilling fulfilled
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Richardson EA, Seeley SD, Walker DR (1974) A model for estimating the completion of rest for Redhaven and Elberta peach trees. HortScience 9: 331-332
has db xref: no direct PO equivalent

Chilling Requirement Quality
type: Class
subclass of: Endodormancy Depth Quality
IAO_0000112: Chilling requirement comparison among cultivars reveals the genetic variation affecting climate adaptation, with low-chill cultivar (Sultana, requiring approximately 150 chill hours or 20 chill portions) suitable for warm Mediterranean climates but prone to erratic budbreak in continental climates from premature chilling satisfaction followed by warm spells, moderate-chill cultivar (Chardonnay, requiring approximately 400 chill hours or 35 chill portions) broadly adapted to temperate regions with typical winter cold, and high-chill cultivar (Riesling, requiring approximately 800 chill hours or 55 chill portions) requiring substantial winter cold and potentially experiencing delayed or erratic budbreak in mild winter climates where requirements are incompletely satisfied.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling requirement quality is an endodormancy depth quality that represents the cumulative exposure to chilling temperatures needed to fully release endodormancy and restore complete growth competence to grapevine buds, characterizing the genetically determined threshold of cold exposure that must be satisfied before buds transition from endodormancy to ecodormancy and become fully responsive to subsequent warming. Within the BFO framework, this quality specifically addresses the threshold dimension of endodormancy release, distinguishing the required chilling amount from the actual accumulation while recognizing that chilling requirement represents a cultivar-specific characteristic that determines the minimum cold exposure needed for normal dormancy release, with consequences for cultivar adaptation to different climates and for budbreak behavior when requirements are incompletely satisfied. The ontological significance lies in chilling requirement determining the climate adaptation range of cultivars, where low-chilling cultivars (requiring less cold exposure) can succeed in mild winter climates but may break dormancy prematurely in cold climates, while high-chilling cultivars (requiring extensive cold exposure) are protected against premature budbreak in cold climates but may fail to release dormancy properly in mild winters, making chilling requirement a key factor in cultivar-climate matching. The genetic basis for chilling requirement variation shows substantial differences among Vitis vinifera cultivars (typically requiring 150-1500 chill units depending on cultivar and calculation method), with generally higher requirements in cultivars originating from continental climates and lower requirements in cultivars from Mediterranean origins, though substantial variation exists within any geographic grouping reflecting the complex genetic control of dormancy depth. The calculation methods for chilling requirement include simple chill hour accumulation (hours be…
IAO_0000116: Chilling_Requirement_Quality addresses the genetically determined threshold of cold exposure for complete endodormancy release. This quality varies among cultivars and determines climate adaptation range. The class supports cultivar-climate matching through chilling requirement characterization.
IAO_0000118: Chilling-Schwelle @de
IAO_0000118: Kältebedarf @de
IAO_0000118: Kälteeinheitenbedarf @de
IAO_0000118: Vernalisationsbedarf @de
IAO_0000118: chill unit requirement
IAO_0000118: chilling threshold
IAO_0000118: cold requirement
IAO_0000118: vernalization need
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of 'Perlette' grapevine cuttings. HortScience 34(6): 1054-1056 Ferguson JC et al. (2011) Modeling dormant bud cold hardiness and budbreak in twenty-three Vitis genotypes reveals variation by region of origin. American Journal of Enology and Viticulture 62(4): 516-527
has db xref: PO:0000037

Chilling Requirement Satisfaction
type: Class
subclass of: Endodormancy
IAO_0000112: In Merlot vines in Saint-Émilion, Bordeaux, chilling requirement satisfaction is achieved in early February when accumulated chilling hours reach the cultivar threshold of approximately 900-950 hours, confirmed by forcing tests showing 50% budbreak within 12 days at 22°C, ABA concentrations having declined to 60-70 ng per gram fresh weight, and subsequent field budbreak occurring uniformly within 10 days of sustained temperatures above 10°C in late March.
IAO_0000114: IAO_0000122
IAO_0000115: Chilling requirement satisfaction in Vitis vinifera represents the achievement of sufficient cumulative cold exposure to fully release endodormancy, restoring growth competence to previously dormant buds and enabling the transition from internally-controlled endodormancy to environmentally-controlled ecodormancy. This milestone typically occurs during late January to February in Northern Hemisphere viticulture, when accumulated chilling hours or units reach the cultivar-specific threshold that has been genetically determined through adaptation to the climate of origin. The physiological basis of chilling requirement satisfaction involves the cumulative dismantling of dormancy-maintaining mechanisms through chilling-dependent processes, with sufficient chilling reducing ABA levels below inhibitory thresholds, decreasing DAM gene expression to levels compatible with growth, removing repressive chromatin modifications from growth gene promoters, and restoring cellular communication pathways required for growth coordination. The concept of satisfaction implies a threshold phenomenon where a specific amount of chilling must be accumulated before dormancy release occurs, though in practice the transition from endodormancy to ecodormancy appears gradual with dormancy depth progressively decreasing until it crosses the threshold where maintaining mechanisms can no longer prevent growth response to favorable conditions. The quantification of chilling requirement satisfaction depends on the chilling model employed, with requirements typically expressed as hours below 7.2°C ranging from approximately 400-600 hours for low-chill cultivars adapted to Mediterranean climates to 1200-1500 hours for high-chill cultivars from continental regions. The practical importance of chilling requirement satisfaction relates to the timing and uniformity of budbreak in spring, with fully satisfied chilling requirements producing rapid, synchronous budbreak when temperatures permit, while inadeq…
IAO_0000116: Chilling_Requirement_Satisfaction represents the culminating phase of Endodormancy marking achievement of full dormancy release competence. Distinguished from Chilling_Accumulation which addresses the progressive process, while Chilling_Requirement_Satisfaction specifically marks threshold achievement. Subdivides into Adequate_Chilling_Achievement, Dormancy_Release_Competence, and Endodormancy_Completion as component aspects. Cultivar requirements range from approximately 400-1500 hours. Marks transition from endodormancy to ecodormancy. Critical for uniform spring budbreak.
IAO_0000118: Chilling-Requirement-Befriedigung @de
IAO_0000118: Kälteanforderungs-Erfüllung @de
IAO_0000118: Kältebedarf-Deckung @de
IAO_0000118: Kältebedürfnis-Erfüllung @de
IAO_0000118: chill satisfaction
IAO_0000118: chilling fulfillment
IAO_0000118: chilling requirement completion
IAO_0000118: dormancy chilling achievement
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Chimera Status
type: Class
subclass of: Ploidy Information
IAO_0000112: The chimera status of Pinot Gris documents a periclinal chimera in which the L1 (epidermal) layer carries a non-functional VvMYBA1 allele (homozygous for Gret1 insertion, producing no anthocyanin in the epidermis — similar to white-berried Pinot Blanc), while the L2 (subepidermal) layer retains the functional VvMYBA1 allele of the parental Pinot Noir genotype, producing anthocyanin in the subepidermal cell layer that shows through the unpigmented epidermis to create the characteristic greyish-pink berry color — this L1/L2 genotypic discordance was confirmed by laser microdissection of individual cell layers followed by SSR and VvMYBA1 genotyping (Hocquigny et al. 2004), demonstrating that Pinot Gris is not a simple intermediate between Pinot Noir and Pinot Blanc but a stable periclinal chimera whose distinctive phenotype depends on the maintenance of genetically distinct meristem layers through vegetative propagation.
IAO_0000114: IAO_0000122
IAO_0000115: A ploidy information record documenting the chimeric constitution of a specific Vitis vinifera accession in which genetically distinct cell populations coexist within the same plant body, recording the ploidy or genotypic composition of the meristematic cell layers (L1 epidermis, L2 subepidermis, L3 internal corpus) that differ from each other due to somatic mutation events followed by cell sorting within the structured shoot apical meristem, producing a stable periclinal chimera maintained through vegetative propagation.
IAO_0000116: Chimera_Status documents a phenomenon of profound importance for understanding grapevine clonal diversity — the coexistence of genetically different cell populations within a single plant, stabilized by the layered structure of the angiosperm shoot apical meristem. The grapevine shoot apex comprises three clonally independent cell layers (L1, L2, L3) that maintain their identity through predominantly anticlinal cell division, meaning that somatic mutations arising in one layer are propagated within that layer but do not normally cross into adjacent layers: this layered architecture enables the stable persistence of genotypic differences between layers — ploidy chimeras (different ploidy levels in different layers), genotypic chimeras (different alleles at specific loci in different layers), and sectorial chimeras (mutations affecting only part of a single layer). The berry color variants of the Pinot family provide the best-documented example — Pinot Noir (functional VvMYBA1 in all layers), Pinot Blanc (non-functional VvMYBA1 in all layers), and Pinot Gris (non-functional in L1, functional in L2) represent different chimeral states of the same base genotype, with the greyish-pink Pinot Gris phenotype being specifically chimera-dependent. Chimeral instability through occasional cell layer displacement can revert Pinot Gris to either Pinot Noir or Pinot Blanc, a phenomenon observed in vineyard practice as individual mutant shoots (reversion sports) on otherwise stable chimeral plants.
IAO_0000118: Chimären-Status @de
IAO_0000118: Meristemschicht-Genotyp-Nachweis @de
IAO_0000118: cytochimera status
IAO_0000118: meristem layer genotype documentation
IAO_0000118: periclinal chimera record
IAO_0000118: periklinal-Chimäre-Dokumentation @de
IAO_0000119: Hocquigny S et al. (2004) Diversification within grapevine cultivars goes through chimeric states, Genome 47: 579-589 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340 Walker AR et al. (2007) White grapes arose through the mutation of two similar and adjacent regulatory genes, Plant Journal 49: 772-785 Franks T et al. (2002) Regeneration of transgenic Vitis vinifera L. Sultana plants, Molecular Breeding 10: 135-145
has db xref: no direct PO equivalent

Chip Bud Role
type: Class
subclass of: Propagation Material Role
IAO_0000112: A chip bud of Pinot Noir clone 115 inserted into one-year-old field-rooted SO4 rootstock bears a Chip_Bud_Role in French nursery production, performed in August with the chip precisely matched to a corresponding excision in the rootstock, wrapped with degradable budding tape, and left to callus in place—the bud pushing growth the following spring. A chip bud of Shiraz clone BVRC30 serves in a Chip_Bud_Role for Australian field budding, where the technique's extended season window (March-May) provides flexibility compared to the brief T-budding window. A dormant chip bud of Riesling inserted in late winter bears a Chip_Bud_Role in German nursery practice, exploiting the technique's viability outside the active growth period when T-budding cannot be performed.
IAO_0000114: IAO_0000122
IAO_0000115: A field graft role that inheres in a grafted combination assembled using the chip budding technique, where a rectangular or shield-shaped chip of scion tissue containing a single bud is fitted into a matching excision on the rootstock, creating cambial contact along the chip margins. Chip budding involves removing a chip of bark and underlying tissue (typically 2-3 cm long, 1-1.5 cm wide) containing the scion bud, then cutting an identical-shaped notch in the rootstock into which the chip is fitted, secured with budding tape or elastic bands. The technique offers advantages over T-budding including an extended working season (chip budding can be performed from late dormancy through active growth, while T-budding requires bark slip), suitability for smaller-diameter rootstocks, and potentially higher success rates with difficult cultivars. Chip bud success depends on precise matching of chip and notch dimensions (ensuring cambial contact around the chip perimeter), secure wrapping to maintain contact during callus formation, and appropriate environmental conditions supporting callus development without excessive desiccation or pathogen infection.
IAO_0000116: Chip_Bud_Role captures a budding technique increasingly favored over traditional T-budding due to its extended season flexibility and suitability for smaller rootstock diameters. The chip format provides cambial contact around the entire chip perimeter (versus only the top and sides in T-budding), potentially improving callus formation and union strength. Chip budding can be mechanized to some degree—chip-cutting machines produce consistent chips from budwood—though insertion remains largely manual. The technique's viability during dormancy or early season (before bark slip permits T-budding) extends the nursery production calendar, enabling earlier field work or late-season grafting after T-budding windows close. Success rates of 80-90% are achievable with skilled operators and quality materials, comparable to T-budding under optimal conditions.
IAO_0000118: Chip-Okulation @de
IAO_0000118: Plattenokulation @de
IAO_0000118: Spanokulation @de
IAO_0000118: chip bud
IAO_0000118: chip budding graft
IAO_0000118: chip graft
IAO_0000118: shield chip bud
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 445-450 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Dry N (2007) Grapevine rootstocks, Lythrum Press Whiting JR (2004) Grapevine rootstocks, Winetitles pp.: 167-188
has db xref: PO:0000055

Chitinase Induction Disposition
type: Class
subclass of: Pathogenesis Related Protein Disposition
disjoint with: Glucanase Induction Disposition
IAO_0000112: Molecular characterization of Chitinase_Induction_Disposition at the University of Florence compared chitinase gene expression and enzyme activity across 15 cultivars following Botrytis cinerea berry inoculation. Expression of four chitinase genes (VvChit1b class I, VvChit4a class III, VvChit4c class IV, VvChi1 class I) was monitored by qRT-PCR at 0, 12, 24, 48, and 72 hpi, with parallel measurement of total chitinase enzyme activity using colloidal chitin substrate. Resistant 'Nebbiolo' exhibited strong Chitinase_Induction_Disposition with VvChit4c (class IV) showing 45-fold induction by 24 hpi, VvChit1b (class I) reaching 28-fold at 48 hpi, and total chitinase activity increasing 8-fold by 48 hpi. Susceptible 'Moscato Bianco' showed delayed, weak induction with VvChit4c only 6-fold at 48 hpi and enzyme activity increasing just 2-fold. Class IV chitinase (VvChit4c) showed the strongest correlation with resistance (r = -0.82 between expression and infection severity), suggesting this class is most important for B. cinerea defense. In vitro assays demonstrated that purified grapevine class IV chitinase inhibited B. cinerea hyphal growth by 70% at 25 μg/mL and reduced conidial germination by 55%, confirming direct antifungal function. Transgenic tobacco overexpressing VvChit4c showed enhanced B. cinerea resistance, providing functional validation of this gene's defensive role.
IAO_0000114: IAO_0000122
IAO_0000115: A Chitinase_Induction_Disposition is a Pathogenesis_Related_Protein_Disposition that inheres in a Vitis vinifera plant and is realized through rapid and strong transcriptional activation and accumulation of chitinase enzymes (PR-3 family) in response to pathogen attack, providing enhanced capacity to degrade chitin, a major structural component of fungal cell walls and insect exoskeletons. This disposition represents the induction of one of the most important PR protein families for antifungal defense, as chitinase activity directly attacks fungal hyphal integrity and can inhibit spore germination. Plant chitinases are classified into classes I-V based on structure, with grapevine expressing representatives of classes I, II, III, and IV, each with distinct biochemical properties and expression patterns. Chitinases function by hydrolyzing the β-1,4-glycosidic bonds between N-acetylglucosamine residues in chitin, releasing oligomers that themselves can act as elicitors triggering further defense responses in a positive feedback loop. The speed and magnitude of chitinase induction vary among genotypes, with resistant cultivars typically showing earlier induction onset (detectable within 6-12 hours post-inoculation), higher peak expression (20-50 fold above basal), and more sustained elevation compared to susceptible cultivars. Chitinase_Induction_Disposition is particularly relevant for resistance to fungal pathogens with chitin-containing cell walls, including Erysiphe necator (powdery mildew), Botrytis cinerea (grey mold), and various trunk disease fungi, but not for oomycetes like Plasmopara viticola whose cell walls lack chitin.
IAO_0000116: Chitinase_Induction_Disposition is_a Pathogenesis_Related_Protein_Disposition. Chitinases target chitin in fungal cell walls and insect exoskeletons, making them specifically effective against true fungi (Ascomycetes, Basidiomycetes) but not oomycetes (e.g., Plasmopara viticola) whose cell walls contain cellulose rather than chitin. Multiple chitinase classes exist with distinct properties and expression patterns. Chitinase activity releases chitin oligomers that can trigger additional defense responses, creating positive feedback amplification of defense signaling.
IAO_0000118: Antifungale-Chitinase-Antwort @de
IAO_0000118: Chitinase-Induktions-Disposition @de
IAO_0000118: PR-3 induction
IAO_0000118: PR-3-Induktion @de
IAO_0000118: antifungal chitinase response
IAO_0000118: chitinase gene activation
IAO_0000119: Collinge DB et al. (1993) Plant chitinases, Plant Journal 3:31-40 Robert N et al. (2002) Molecular characterization of the incompatible interaction of Vitis vinifera leaves with Pseudomonas syringae pv. pisi: expression of genes coding for stilbene synthase and class 10 PR protein, European Journal of Plant Pathology 108:837-847 Derckel JP et al. (1998) Differential expression of grapevine (Vitis vinifera L.) chitinase genes following challenge with fungal and bacterial pathogens, Vitis 37:165-170
has db xref: no direct PO equivalent

Chloride Excluding Rootstock Role
type: Class
subclass of: Salt Tolerant Rootstock Role
IAO_0000112: Ramsey (Salt Creek, V. champinii) is the benchmark chloride excluder, maintaining Sultana (Thompson Seedless) leaf Cl⁻ below 0.25% dry weight when irrigated at ECw 2.0 dS/m in the Murray-Darling Basin, Australia, while susceptible Schwarzmann allows leaf Cl⁻ accumulation to 1.5-2.0% causing severe necrosis under identical conditions. 1103 Paulsen restricts Cl⁻ translocation to Sangiovese foliage (leaf Cl⁻ 0.3-0.4% at ECw 1.5 dS/m) in saline-irrigated Tuscan coastal vineyards where SO4 permits leaf Cl⁻ exceeding 1.0%. Dog Ridge (V. champinii) demonstrates strong chloride exclusion (leaf Cl⁻/root zone Cl⁻ ratio of 0.015) supporting table grape production on saline soils of Israel's Negev Desert.
IAO_0000114: IAO_0000122
IAO_0000115: A salt-tolerant rootstock role that inheres in a grafted rootstock by virtue of its specific capacity to restrict chloride ion (Cl⁻) uptake by roots and translocation to the scion, thereby protecting scion foliage from chloride toxicity under saline conditions. Chloride exclusion is the primary determinant of grapevine salt tolerance, as Cl⁻ is more readily accumulated than Na⁺ in Vitis species and causes toxicity symptoms (marginal and interveinal leaf necrosis, premature leaf abscission) at lower tissue concentrations (toxicity threshold 0.5-1.0% Cl⁻ dry weight versus 0.25-0.5% Na⁺). Chloride-excluding rootstocks restrict Cl⁻ movement through mechanisms including reduced passive Cl⁻ permeability of root cell membranes, active Cl⁻ efflux from root cells back to the soil solution, compartmentalization of Cl⁻ in root cortex vacuoles, and restricted Cl⁻ loading into the xylem at the root stele. Exclusion efficiency is quantified by the ratio of leaf Cl⁻ concentration to external solution Cl⁻ concentration, with strong excluders maintaining ratios below 0.02 versus 0.05-0.10 for poor excluders.
IAO_0000116: Chloride_Excluding_Rootstock_Role captures the ion-specific exclusion mechanism that is quantitatively most important for grapevine salinity tolerance. V. champinii (Ramsey, Dog Ridge) and V. berlandieri × V. rupestris crosses (1103P, 140Ru, 110R) are generally strong Cl⁻ excluders, while V. riparia and V. berlandieri × V. riparia crosses (SO4, 5BB, 5C) are typically poor excluders. The genetic basis of Cl⁻ exclusion involves multiple QTLs controlling root membrane transport, with breeding programs at CSIRO and UC Davis actively selecting for enhanced exclusion. Chloride exclusion is largely independent of Na⁺ exclusion, and rootstocks may be strong excluders for one ion but not the other.
IAO_0000118: Chlorid-ausschließende Unterlage @de
IAO_0000118: Cl⁻ excluding rootstock
IAO_0000118: Unterlage mit geringer Chloridaufnahme @de
IAO_0000118: chloride excluding rootstock
IAO_0000118: chloride exclusion rootstock
IAO_0000118: chloridexkludierende Unterlage @de
IAO_0000118: low chloride uptake rootstock
IAO_0000119: Walker RR et al. (2002) Rootstock effects on salt tolerance of irrigated field-grown grapevines, Australian Journal of Grape and Wine Research 8: 146-155 Tregeagle JM et al. (2010) Chloride exclusion by grafted grapevines, Journal of Experimental Botany 61: 1043-1051 Gong H et al. (2011) Mechanisms of chloride exclusion in salt tolerant grapevines, Functional Plant Biology 38: 708-719 Fort KP et al. (2015) Chloride exclusion by roots of grapevine rootstocks, Scientia Horticulturae 192: 1-8
has db xref: no direct PO equivalent

Chloride Exclusion Disposition
type: Class
subclass of: Ion Exclusion Disposition
disjoint with: Sodium Exclusion Disposition
IAO_0000112: Mechanistic investigation of Chloride_Exclusion_Disposition at the University of Adelaide combined ion flux measurements, gene expression analysis, and grafting experiments to characterize chloride exclusion across 12 rootstocks. ²²Cl⁻ tracer studies quantified unidirectional root chloride uptake and xylem loading rates, while qRT-PCR assessed expression of candidate chloride transporter genes (VvCLC-c, VvSLAH, VvNPF). Chloride_Exclusion_Disposition showed strong genotypic variation with distinct mechanistic bases. '140 Ruggeri' exhibited strong exclusion through reduced xylem loading (only 8% of absorbed chloride translocated to shoot) combined with moderate uptake restriction. Gene expression analysis revealed that '140 Ruggeri' roots showed 4-fold lower expression of VvSLAH3 (a xylem-loading anion channel) under salinity compared to salt-sensitive 'Schwarzmann'. Reciprocal grafting experiments confirmed that Chloride_Exclusion_Disposition was rootstock-determined, with 'Shiraz' scions accumulating 22 mmol Cl⁻/kg DW on '140 Ruggeri' roots versus 385 mmol/kg on 'Schwarzmann' roots under identical salinity. Root chloride concentration analysis revealed that excluding rootstocks accumulated chloride in root cortex vacuoles (45 mM in root versus 18 mmol/kg in leaf), suggesting that root sequestration contributes to Chloride_Exclusion_Disposition alongside xylem loading restriction. These findings demonstrate that Chloride_Exclusion_Disposition involves coordinated reduction of xylem loading and enhanced root compartmentalization, with transporter gene expression differences underlying genotypic variation.
IAO_0000114: IAO_0000122
IAO_0000115: A Chloride_Exclusion_Disposition is an Ion_Exclusion_Disposition that inheres in a Vitis plant and is realized through physiological mechanisms that specifically prevent or limit the uptake of chloride ions from saline soil and their translocation to shoot tissues, maintaining leaf chloride concentrations below toxic thresholds. This disposition represents the most critical component of grapevine salt tolerance, as grapevine is considerably more sensitive to chloride toxicity than to sodium toxicity, distinguishing it from many other crop species. Chloride toxicity in grapevine manifests as leaf marginal and tip necrosis, premature leaf abscission, reduced photosynthesis, and ultimately vine decline, with symptoms typically appearing when leaf chloride exceeds 25-50 mmol/kg DW depending on cultivar and environmental conditions. Chloride exclusion involves both restriction of chloride uptake at root level and control of chloride loading into the xylem, with the latter appearing particularly important for grapevine rootstock differences. The molecular basis involves regulation of chloride channels (CLC family) and transporters in root cells, with effective excluders showing reduced expression or activity of xylem-loading transporters and potentially enhanced vacuolar sequestration in root tissues. Chloride_Exclusion_Disposition varies dramatically among rootstocks, with excluders maintaining leaf chloride below 30 mmol/kg DW at external concentrations that cause sensitive rootstocks to accumulate over 400 mmol/kg DW.
IAO_0000116: Chloride_Exclusion_Disposition is_a Ion_Exclusion_Disposition. Chloride exclusion is the dominant determinant of grapevine salt tolerance, as grapevine is more chloride-sensitive than sodium-sensitive. Child classes include Root_Chloride_Exclusion_Disposition (uptake restriction) and Xylem_Loading_Restriction_Disposition (translocation control). Xylem loading restriction appears more important than uptake restriction for rootstock differences. Key genes include anion channels (SLAH, CLC families) and transporters. Excluder rootstocks may compartmentalize chloride in root vacuoles as an additional tolerance mechanism.
IAO_0000118: Chlorid-Restriktion @de
IAO_0000118: Chloridausschluss-Disposition @de
IAO_0000118: Cl⁻ exclusion
IAO_0000118: Cl⁻-Ausschluss @de
IAO_0000118: chloride avoidance
IAO_0000118: chloride restriction
IAO_0000119: Tregeagle JM et al. (2010) Chloride and sodium accumulation in grapevine rootstocks, Australian Journal of Grape and Wine Research 16:14-26 Henderson SW et al. (2014) Shoot chloride exclusion and salt tolerance in grapevine is associated with differential ion transporter expression in roots, BMC Plant Biology 14:273 Gong H et al. (2011) Mechanisms of chloride transport in grapevines, Functional Plant Biology 38:1-9
has db xref: no direct PO equivalent

Chloride Toxicity Quality
type: Class
subclass of: Nutrient Toxicity Symptom Quality
IAO_0000112: Chloride toxicity quality assessment in Riverland Shiraz established the relationship between irrigation water chloride content, rootstock selection, and vine damage to guide management recommendations for this salinity-affected region. Visual chloride toxicity quality evaluation documented the characteristic marginal burn symptom with brown necrotic tissue extending 0.5-2.0 cm from leaf edges, symptom severity correlated with leaf age showing basal leaves with extensive marginal necrosis (mean 2.5 cm burn width) while apical leaves showed only trace symptoms (less than 0.3 cm). The progression of chloride toxicity quality through the season showed accumulation-driven intensification, with symptoms first visible at véraison when seasonal chloride accumulation exceeded tissue tolerance, and damage accelerating through harvest as continued transpiration further concentrated chloride in leaf margins. Tissue analysis quantified chloride toxicity quality with blade Cl at 1.2% in severely symptomatic leaves (toxic, threshold 0.5%), declining to 0.4% in mildly symptomatic young leaves, confirming the accumulation-driven symptom gradient. Rootstock comparison demonstrated dramatic chloride toxicity quality differences with own-rooted vines showing blade Cl of 1.4% and severe marginal burn, Ramsey-rooted vines showing 0.35% and minimal symptoms, and 1103P-rooted vines showing 0.28% and no visible damage, representing 75-80% reduction in scion Cl accumulation through rootstock exclusion from the same irrigation water (Cl 350 mg/L, approximately 10 mM). Yield impact assessment showed chloride toxicity quality causing 35% yield reduction in severely affected own-rooted vines through reduced photosynthetic leaf area and early defoliation, while Ramsey-rooted vines maintained full yield demonstrating the economic value of rootstock selection for chloride management.
IAO_0000114: IAO_0000122
IAO_0000115: Chloride toxicity quality is a nutrient toxicity symptom quality that inheres in grapevine leaves and represents the characteristic damage pattern resulting from chloride accumulation to toxic levels, with symptoms appearing as marginal leaf burn ("salt burn") where the leaf edge becomes brown and necrotic, progressing from older to younger leaves as chloride accumulates through the transpiration stream, and in severe cases leading to extensive leaf necrosis, premature defoliation, and reduced fruit quality. This quality captures the grapevine response to chloride excess, recognizing that chloride toxicity is often the most damaging component of salinity stress in viticulture due to grapevine's sensitivity to chloride and the mobility of chloride in the plant that efficiently transports it to leaves where damage occurs. The ontological significance of chloride toxicity quality lies in its prevalence as the primary cause of visible salt damage in irrigated vineyards, its direct relationship to irrigation water chloride content and rootstock chloride exclusion capacity, and its utility as an indicator of salinity management needs. The biological basis of chloride toxicity symptoms encompasses chloride's high mobility in both xylem and phloem that enables rapid transport to and accumulation in leaves, the direct cellular damage from chloride accumulation including interference with enzyme function and membrane integrity, and the characteristic marginal distribution resulting from chloride concentration at sites of transpiration water loss. The symptom progression from older to younger leaves reflects the cumulative accumulation over time, with older leaves having transpired more water and thus accumulated more chloride than recently expanded leaves, creating the basipetal-to-acropetal symptom gradient characteristic of mobile ion toxicity. The rootstock influence on chloride toxicity is well-documented, with chloride-excluding rootstocks providing substantial protectio…
IAO_0000116: Chloride_Toxicity_Quality is_a Nutrient_Toxicity_Symptom_Quality, representing the characteristic marginal leaf burn from Cl accumulation via transpiration stream. This class addresses the specific Cl toxicity syndrome, often the primary visible component of salinity damage. Blade Cl threshold for toxicity ~0.5% (varies by cultivar). Rootstock Cl exclusion is highly effective (Ramsey, 1103P, 140Ru >> own-rooted, Schwarzmann). High Cl mobility produces rapid transport to leaves and marginal accumulation. Older leaves show more severe symptoms due to longer accumulation time. Often co-occurs with Na toxicity from saline irrigation.
IAO_0000118: Chloridschaden @de
IAO_0000118: Chloridtoxizität @de
IAO_0000118: Cl toxicity
IAO_0000118: Cl-Überschuss-Symptome @de
IAO_0000118: Salzverbrennung @de
IAO_0000118: chloride damage
IAO_0000118: chloride excess symptoms
IAO_0000118: salt burn
IAO_0000119: Walker RR et al. (2010) Rootstock effects on salt tolerance of irrigated field-grown grapevines. Australian Journal of Grape and Wine Research 16:174-180 Tregeagle JM et al. (2006) Chloride analysis of grapevine tissues and the relationship with other ionic concentrations. Australian Journal of Grape and Wine Research 12:198-203 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345
has db xref: PO:0009025

Chlorophyll a b Ratio Quality
type: Class
subclass of: Light Capture Efficiency Quality
IAO_0000112: Chlorophyll a/b ratio assessment in vertically shoot-positioned Riesling canopy reveals light adaptation gradient, with exterior fully exposed leaves showing ratio of 3.4 indicating small antenna systems adapted for high light, mid-canopy partially shaded leaves showing ratio of 2.9 reflecting intermediate adaptation, and interior heavily shaded leaves showing ratio of 2.3 with expanded antenna systems compensating for low light, demonstrating how a/b ratio maps the light environment history of individual leaves and indicates their photosynthetic adaptation status.
IAO_0000114: IAO_0000122
IAO_0000115: Chlorophyll a/b ratio quality is a light capture efficiency quality that represents the molar proportion of chlorophyll a to chlorophyll b in grapevine leaves, characterizing the balance between reaction center-associated pigments (chlorophyll a dominant) and light-harvesting antenna pigments (chlorophyll b enriched) that indicates photosynthetic apparatus composition and adaptation to light environment. Within the BFO framework, this quality specifically addresses the chlorophyll type balance dimension of light capture, distinguishing the ratio between chlorophyll types from total chlorophyll content while recognizing that the a/b ratio reflects fundamental differences in thylakoid organization with implications for photosynthetic efficiency under different light conditions. The ontological significance lies in chlorophyll a/b ratio providing diagnostic information about photosynthetic apparatus structure that total chlorophyll content cannot reveal, where lower ratios (more chlorophyll b) indicate larger antenna systems adapted for efficient light capture under shade while higher ratios (more chlorophyll a) indicate smaller antennae adapted for high light where light harvesting is not limiting. The biochemical basis for chlorophyll a/b ratio reflects the differential distribution of these pigments in photosynthetic complexes, with chlorophyll a present in both reaction centers and antennae while chlorophyll b is restricted to light-harvesting complexes (LHCI and LHCII), such that the ratio indicates the proportion of total chlorophyll invested in antenna versus core complexes. The environmental and developmental factors affecting chlorophyll a/b ratio include light intensity during leaf development (primary determinant, with shade reducing ratio), leaf age (ratio typically declining slightly with age), and nitrogen status (affecting antenna protein expression), with grapevine sun leaves typically showing ratios of 3.0-3.5 while shade leaves show ratios of 2.2-2.8 …
IAO_0000116: Chlorophyll_a_b_Ratio_Quality addresses the balance between chlorophyll types as an indicator of photosynthetic apparatus structure and light adaptation. This quality provides information about antenna size and leaf light history that complements total chlorophyll content. The class supports canopy light environment assessment and interpretation of photosynthetic adaptation across canopy positions.
IAO_0000118: Antennengröße-Indikator @de
IAO_0000118: Chl a/b ratio
IAO_0000118: Chl-a/b-Ratio @de
IAO_0000118: Chlorophyll-a/b-Verhältnis @de
IAO_0000118: LHCII content proxy
IAO_0000118: LHCII-Gehalt @de
IAO_0000118: antenna size indicator
IAO_0000118: chlorophyll ratio
IAO_0000119: Lichtenthaler HK et al. (2007) Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Methods in Enzymology 148: 350-382 Evans JR (1989) Photosynthesis and nitrogen relationships in leaves of C₃ plants. Oecologia 78(1): 9-19
has db xref: PO:0009025

Chlorophyll Content Quality
type: Class
subclass of: Light Capture Efficiency Quality
IAO_0000112: Chlorophyll content monitoring in deficit-irrigated Cabernet Sauvignon tracks seasonal dynamics from early season values of 520 μmol/m² (SPAD 48) indicating adequate nitrogen and full photosynthetic capacity, through mid-season slight decline to 480 μmol/m² (SPAD 45) as moderate water stress limits nitrogen uptake, to late-season senescence-driven decline to 320 μmol/m² (SPAD 35) coinciding with remobilization of nitrogen to developing fruit, with this seasonal chlorophyll trajectory indicating appropriate vine balance where moderate decline supports quality fruit composition without premature capacity loss.
IAO_0000114: IAO_0000122
IAO_0000115: Chlorophyll content quality is a light capture efficiency quality that represents the concentration of chlorophyll pigments in grapevine leaves, characterizing the primary photosynthetic pigment pool that determines light absorption capacity and serves as an indicator of leaf nitrogen status, photosynthetic potential, and overall plant health. Within the BFO framework, this quality specifically addresses the chlorophyll concentration dimension of light capture, distinguishing total chlorophyll content from the ratio between chlorophyll types while recognizing that chlorophyll concentration directly determines the light-absorbing capacity of leaves and correlates strongly with photosynthetic capacity and nitrogen nutrition. The ontological significance lies in chlorophyll content serving as both a determinant of photosynthetic capacity and an easily measurable indicator of leaf and vine physiological status, where chlorophyll concentration provides a non-destructive proxy for nitrogen status and photosynthetic potential enabling rapid assessment of large vineyard areas through spectral sensing technologies. The biochemical basis for chlorophyll function involves the tetrapyrrole structure with magnesium center that absorbs light primarily in blue (430 nm) and red (662 nm) regions, with absorbed energy transferred through antenna systems to reaction centers where photochemistry initiates, and with chlorophyll a serving as the primary photochemically active pigment while chlorophyll b functions primarily in light harvesting and energy transfer. The environmental and developmental factors affecting chlorophyll content include nitrogen availability (strong positive correlation as chlorophyll-binding proteins represent major leaf nitrogen investment), iron and magnesium nutrition (essential for chlorophyll synthesis), light environment (shade increasing chlorophyll per unit area), temperature (affecting synthesis and degradation rates), and leaf age (content increasing to…
IAO_0000116: Chlorophyll_Content_Quality addresses the total chlorophyll pigment pool as a determinant of light absorption and indicator of nitrogen status. This quality is readily measured non-destructively, enabling broad application in precision viticulture. The class supports nitrogen management, stress detection, and photosynthetic capacity assessment through chlorophyll monitoring.
IAO_0000118: Blattgrün @de
IAO_0000118: Chlorophyllgehalt @de
IAO_0000118: Chlorophyllkonzentration @de
IAO_0000118: Pigmentgehalt @de
IAO_0000118: chlorophyll concentration
IAO_0000118: chlorophyll level
IAO_0000118: leaf greenness
IAO_0000118: pigment content
IAO_0000119: Poni S et al. (2018) Grapevine quality: a multiple choice issue. Scientia Horticulturae 234: 445-462 Steele MR et al. (2008) Nondestructive estimation of leaf chlorophyll content in grapes. American Journal of Enology and Viticulture 59(3): 299-305
has db xref: PO:0009025

Chlorophyll Degradation
type: Class
subclass of: Leaf Senescence
IAO_0000112: In Chardonnay vines in Côte de Beaune, Burgundy during October-November, chlorophyll degradation reduces leaf chlorophyll content from 485 to 28 µg/g fresh weight over 25 days, with pheophorbide oxygenase activity peaking at 15 nmol/min/g fresh weight during mid-senescence, leaf color transitioning from green through yellow-green to uniform yellow, and carotenoid-to-chlorophyll ratio increasing from 0.25 to 4.8 as chlorophyll elimination reveals lutein and beta-carotene pigments under cool autumn conditions averaging 10°C.
IAO_0000114: IAO_0000122
IAO_0000115: Chlorophyll degradation describes the enzymatic catabolism of chlorophyll molecules in Vitis vinifera leaves during senescence, wherein the pheophytinase-pheophorbide oxygenase pathway systematically converts green chlorophyll pigments to colorless linear tetrapyrrole catabolites that are sequestered in vacuoles, producing the characteristic transition from green to yellow leaf coloration as chlorophyll loss reveals underlying carotenoid pigments over a period of 2-4 weeks during the senescence program. This process involves sequential enzymatic reactions beginning with chlorophyllase or pheophytinase removing the phytol tail from chlorophyll, followed by magnesium-dechelatase removing the central magnesium ion, pheophorbide a oxygenase opening the porphyrin macrocycle generating red chlorophyll catabolite, and red chlorophyll catabolite reductase reducing this intermediate to primary fluorescent chlorophyll catabolite that undergoes further modifications before vacuolar sequestration. The quantitative significance of chlorophyll degradation reflects the substantial chlorophyll content of mature grapevine leaves, typically 300-600 µg/g fresh weight comprising approximately 3-5% of total leaf dry weight, with complete degradation releasing this nitrogen-rich porphyrin pool for potential amino acid recovery while eliminating the phototoxic risk of free chlorophyll intermediates that could generate damaging reactive oxygen species under continued light exposure. The regulation of chlorophyll degradation involves transcriptional activation of catabolic enzyme genes by senescence-associated transcription factors, with stay-green mutants in other plant species demonstrating that chlorophyll retention can be achieved through reduced expression of specific pathway enzymes while other senescence processes continue, though such mutations have not been extensively characterized in grapevine. The temporal progression of chlorophyll degradation within individual leaves shows cha…
IAO_0000116: Chlorophyll_Degradation is subclass of Leaf_Senescence representing pigment catabolism specifically. Distinguishes from nutrient remobilization by focusing on chlorophyll pathway. Sibling to Leaf_Senescence_Initiation, Nutrient_Remobilization, and Progressive_Leaf_Senescence. Pheophytinase-pheophorbide oxygenase pathway. Duration 2-4 weeks. Produces yellow coloration through carotenoid exposure.
IAO_0000118: Blatt-Entgrünung @de
IAO_0000118: Chlorophyll-Abbau @de
IAO_0000118: Chlorophyll-Katabolismus @de
IAO_0000118: Chlorophyll-Verlust @de
IAO_0000118: chlorophyll breakdown
IAO_0000118: chlorophyll catabolism
IAO_0000118: chlorophyll loss
IAO_0000118: leaf degreening
IAO_0000119: Hörtensteiner S (2006) Chlorophyll degradation during senescence. Annual Review of Plant Biology 57: 55-77 Pruzinská A et al (2005) Chlorophyll breakdown in senescent Arabidopsis leaves. Plant Physiology 139: 52-63 Keller M (2020) The Science of Grapevines 3rd Ed pp 88-90
has db xref: no direct PO equivalent

Chlorophyll Fluorescence Quality
type: Class
subclass of: Photosynthetic Capacity Quality
IAO_0000112: Chlorophyll fluorescence quality monitoring in Pinot Noir vineyard employs predawn Fv/Fm measurement to assess overnight recovery from previous day's stress, with healthy vines showing Fv/Fm of 0.82-0.84 indicating full PSII recovery, while vines in drought-stressed blocks display reduced Fv/Fm of 0.72-0.75 indicating chronic photoinhibition from incomplete overnight recovery, with this rapid non-destructive assessment enabling targeted irrigation intervention in affected blocks before visible stress symptoms or yield impact develop.
IAO_0000114: IAO_0000122
IAO_0000115: Chlorophyll fluorescence quality is a photosynthetic capacity quality that represents the characteristics of light re-emitted by chlorophyll molecules following photon absorption, characterizing the fate of absorbed light energy among photochemistry, heat dissipation, and fluorescence pathways that provides non-invasive diagnostic information about photosynthetic apparatus function and stress status. Within the BFO framework, this quality addresses the fluorescence dimension of photosynthetic performance, distinguishing fluorescence emission from productive photochemistry while recognizing that fluorescence yield inversely relates to photochemical efficiency, enabling inference about photosystem function from fluorescence measurements without directly measuring carbon fixation. The ontological significance lies in chlorophyll fluorescence providing a rapid, non-destructive probe of photosynthetic apparatus health that has revolutionized plant stress diagnostics, where fluorescence parameters reveal photosystem II efficiency, electron transport capacity, and photoprotective mechanisms in seconds rather than the minutes required for gas exchange measurement, enabling high-throughput screening and real-time stress monitoring in vineyard contexts. The photophysical basis for chlorophyll fluorescence involves the competitive de-excitation pathways for absorbed light energy, with excited chlorophyll molecules returning to ground state through photochemistry (productive electron transfer), heat dissipation (non-photochemical quenching), or fluorescence emission (radiative decay), and with the quantum yields of these pathways summing to unity such that changes in one pathway necessarily affect others. The measurement technology for chlorophyll fluorescence employs pulse-amplitude modulated (PAM) fluorometry that distinguishes variable fluorescence from background by applying saturating light pulses that transiently close all PSII reaction centers, revealing maximum fluoresc…
IAO_0000116: Chlorophyll_Fluorescence_Quality serves as the parent class for specific fluorescence parameters (Fv/Fm, qP, NPQ, ETR). This quality enables rapid, non-destructive photosynthetic assessment through fluorescence measurement. The class supports stress diagnostics and high-throughput monitoring through fluorescence-based evaluation of photosystem function.
IAO_0000118: Chl fluorescence
IAO_0000118: Chlorophyllfluoreszenz @de
IAO_0000118: Fluoreszenzausbeute @de
IAO_0000118: Fluoreszenzemission @de
IAO_0000118: PAM fluorescence
IAO_0000118: PAM-Fluoreszenz @de
IAO_0000118: fluorescence emission
IAO_0000118: fluorescence yield
IAO_0000119: Maxwell K, Johnson GN (2000) Chlorophyll fluorescence — a practical guide. Journal of Experimental Botany 51(345): 659-668 Baker NR (2008) Chlorophyll fluorescence: a probe of photosynthesis in vivo. Annual Review of Plant Biology 59: 89-113
has db xref: PO:0009025

Chloroplast DNA Sequence
type: Class
subclass of: DNA Sequence
IAO_0000112: The chloroplast DNA sequence analysis of 1,201 Vitis vinifera cultivars (Arroyo-García et al. 2006) identified four major chloroplast haplotypes (A, B, C, D) defined by polymorphisms at 5 cpSSR loci and 3 SNP positions in the trnL-trnF intergenic spacer — haplotype C predominates in Western European cultivars (Pinot Noir, Cabernet Sauvignon, Syrah, Chardonnay, 65% of cultivars surveyed), haplotype D characterizes many Eastern Mediterranean and Caucasian cultivars (Rkatsiteli, Saperavi, 20% of surveyed cultivars), haplotype A occurs primarily in Iberian cultivars (Tempranillo, Albariño, 10%), and haplotype B is found in Muscat-type cultivars and some Italian varieties (5%) — this maternal haplotype distribution provides evidence for multiple independent domestication events and maternal lineage contributions from distinct wild Vitis vinifera subsp. sylvestris populations across the species' natural range.
IAO_0000114: IAO_0000122
IAO_0000115: A DNA sequence derived from the chloroplast genome of Vitis vinifera, a circular double-stranded DNA molecule of approximately 160,928 base pairs located in the chloroplast organelle, maternally inherited in grapevine, encoding genes essential for photosynthesis, ribosomal RNA, and transfer RNA, and providing phylogeographic markers used to trace maternal lineage, domestication pathways, and the geographic origins of cultivar groups through chloroplast haplotype analysis.
IAO_0000116: Chloroplast_DNA_Sequence provides the maternally inherited genetic marker system that complements the biparentally inherited nuclear genome for evolutionary and phylogeographic studies of grapevine. The chloroplast genome is inherited exclusively through the maternal line in Vitis (as in most angiosperms), meaning that all cultivars sharing a chloroplast haplotype descend through an unbroken maternal lineage from a common female ancestor — this uniparental inheritance pattern, combined with the relatively slow mutation rate of cpDNA compared to nuclear DNA, makes chloroplast sequences particularly informative for deep evolutionary questions about grapevine domestication geography and timing: the distribution of chloroplast haplotypes across modern cultivars and wild V. vinifera subsp. sylvestris populations has provided key evidence supporting the current model of multiple domestication centers in the Near East and subsequent introgression from local wild populations during the westward spread of viticulture into Europe. The complete chloroplast genome of V. vinifera (Jansen et al. 2006, 160,928 bp) contains 130 genes arranged in the typical angiosperm quadripartite structure (large single copy, small single copy, and two inverted repeat regions).
IAO_0000118: Chloroplasten-DNA-Sequenz @de
IAO_0000118: Plastiden-Genomsequenz @de
IAO_0000118: chloroplast genomic data
IAO_0000118: cpDNA sequence
IAO_0000118: cpDNA-Daten @de
IAO_0000118: plastid genome sequence
IAO_0000119: Arroyo-García R et al. (2006) Multiple origins of cultivated grapevine (Vitis vinifera L. ssp. sativa) based on chloroplast DNA polymorphisms, Molecular Ecology 15: 3707-3714 Jansen RK et al. (2006) Analysis of 81 genes from 64 plastid genomes resolves relationships in angiosperms and identifies genome-scale evolutionary patterns, Proceedings of the National Academy of Sciences 103: 19369-19374 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519
has db xref: no direct PO equivalent

Chlorosis Pattern Quality (N)
type: Class
subclass of: Nitrogen Deficiency Symptom Quality
IAO_0000112: Chlorosis pattern quality assessment for nitrogen deficiency in Central Valley Thompson Seedless employed systematic canopy evaluation to map nitrogen status variation across a 40-hectare vineyard with heterogeneous soil properties. The chlorosis pattern quality characteristic of nitrogen deficiency was identified by its uniform whole-leaf yellowing affecting all leaf tissues equally rather than the interveinal pattern with green veins characteristic of iron or magnesium deficiency, and by its initiation on basal leaves with progression toward shoot tips reflecting nitrogen remobilization from old to young tissues. Chlorosis pattern quality scoring using a chlorophyll meter (SPAD) quantified the deficiency gradient, with SPAD readings of 18-22 in severely chlorotic basal leaves (nitrogen deficient), 28-32 in mildly chlorotic mid-shoot leaves, and 35-40 in youngest leaves still receiving remobilized nitrogen (normal range greater than 35). The spatial distribution of chlorosis pattern quality mapped onto soil texture variation, with severe chlorosis concentrated on sandy areas with low organic matter and cation exchange capacity limiting nitrogen retention, while heavier-textured areas showed adequate canopy color. Tissue analysis confirmed chlorosis pattern quality interpretation, with petiole nitrogen at 0.35% in severely chlorotic zones versus 0.75% in green zones (sufficiency range 0.6-1.2%). The chlorosis pattern quality mapping enabled precision nitrogen management with variable-rate fertigation applying 45 kg N/ha to deficient sandy zones versus 15 kg N/ha maintenance rates on adequate heavier soils.
IAO_0000114: IAO_0000122
IAO_0000115: Chlorosis pattern quality in nitrogen deficiency is a nitrogen deficiency symptom quality that inheres in grapevine leaves and represents the characteristic distribution and progression of yellowing resulting from reduced chlorophyll synthesis when nitrogen availability limits the production of the nitrogen-containing porphyrin ring structure central to chlorophyll molecules, with nitrogen deficiency chlorosis showing a distinctive pattern of uniform whole-leaf yellowing beginning on oldest leaves and progressing acropetally as nitrogen is remobilized from mature tissues to support new growth. This quality captures the most visually diagnostic symptom of nitrogen deficiency, recognizing that the chlorosis pattern provides critical information distinguishing nitrogen deficiency from other causes of leaf yellowing including other nutrient deficiencies, viral infections, and environmental stresses that produce different chlorosis patterns. The ontological significance of chlorosis pattern quality in nitrogen deficiency lies in its diagnostic utility for field identification of nitrogen limitation, with the uniform interveinal and vein chlorosis producing a generally pale appearance distinct from the interveinal chlorosis with green veins characteristic of iron, manganese, or magnesium deficiency, enabling preliminary diagnosis before tissue analysis confirmation. The biological basis of nitrogen-deficiency chlorosis encompasses the nitrogen content of chlorophyll molecules where each chlorophyll contains four nitrogen atoms in its porphyrin ring, the dependence of chlorophyll synthesis on amino acid supply for porphyrin biosynthesis, and the degradation of existing chlorophyll in older leaves as nitrogen is remobilized to younger tissues, with the remobilization pattern producing the characteristic basal-to-apical symptom progression as oldest leaves are sacrificed to supply nitrogen to developing tissues. The intensity of chlorosis correlates with deficiency severity,…
IAO_0000116: Chlorosis_Pattern_Quality_(N) is_a Nitrogen_Deficiency_Symptom_Quality, representing the characteristic uniform yellowing pattern resulting from nitrogen-limited chlorophyll synthesis. This class addresses the visual chlorosis symptom that is most diagnostic for field identification. The uniform whole-leaf yellowing distinguishes N deficiency from interveinal chlorosis of Fe, Mn, or Mg deficiency. Basal-to-apical progression reflects nitrogen remobilization from old to young tissues. SPAD meter readings provide quantitative chlorosis assessment. Chlorosis intensity correlates with deficiency severity and duration.
IAO_0000118: Chlorose-Muster bei N-Mangel @de
IAO_0000118: N-deficiency yellowing
IAO_0000118: N-induzierte Gelbfärbung @de
IAO_0000118: Stickstoff-Chlorose @de
IAO_0000118: gleichmäßige Blattvergilbung @de
IAO_0000118: nitrogen chlorosis
IAO_0000118: nitrogen-induced yellowing
IAO_0000118: uniform leaf chlorosis
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Porro D et al. (2001) Use of SPAD meter in diagnosis of nutritional status in apple and grapevine. Acta Horticulturae 564:243-252 Christensen P (2000) Nutrient deficiency symptoms in grapevines. University of California ANR Publication
has db xref: PO:0009025

Citric Acid Content
type: Class
subclass of: Acidity Data
IAO_0000112: Citric acid content for Pinot Noir from Burgundy (2024 vintage) measures 0.22 g/L at harvest, within the typical range for Vitis vinifera must (0.1-0.5 g/L), establishing the natural baseline against which any post-fermentation citric acid addition for tartrate stabilization purposes can be analytically distinguished. Citric acid content for Sauvignon Blanc from Sancerre (2024 vintage) records 0.35 g/L, at the higher end of the natural range, contributing measurably to the total acidity value and providing a minor but perceptible contribution to the fresh, citrus-like acid impression characteristic of Loire Sauvignon. Citric acid content for Welschriesling from Neusiedlersee (2024 vintage) documents 0.15 g/L in the healthy must versus 0.08 g/L in the botrytized Beerenauslese lot, the reduction reflecting preferential metabolism of citric acid by Botrytis cinerea during noble rot development.
IAO_0000114: IAO_0000122
IAO_0000115: Citric acid content is an acidity data entity that records the concentration of citric acid (2-hydroxypropane-1,2,3-tricarboxylic acid) in grape must, determined by enzymatic assay (citrate lyase), HPLC, or FTIR estimation, expressed in grams per liter (g/L) or milligrams per liter (mg/L), representing a quantitatively minor but analytically significant organic acid component of grape berries whose low natural concentration in must (typically 0.1-0.5 g/L) provides baseline data for monitoring post-fermentation citric acid changes and for detecting exogenous citric acid additions regulated under various national winemaking codes.
IAO_0000116: Citric acid occupies a paradoxical position in grape and wine chemistry — quantitatively minor in must (typically an order of magnitude below tartaric and malic acid concentrations), yet analytically and regulatorily significant for several reasons. First, citric acid is almost completely consumed during malolactic fermentation by Oenococcus oeni and Lactobacillus species, meaning that post-MLF citric acid levels near zero are normal while elevated levels may indicate exogenous addition. Second, the metabolic products of bacterial citric acid degradation include diacetyl (2,3-butanedione), the compound responsible for the buttery flavor associated with MLF — making the initial must citric acid concentration a predictor of post-MLF diacetyl production potential. Third, citric acid addition to wine is a regulated winemaking practice in many jurisdictions — the EU permits addition up to 1 g/L for tartrate stabilization purposes, while some countries restrict or prohibit its use, making must baseline citric acid data important for compliance documentation. The biosynthesis of citric acid in grape berries occurs through the TCA cycle with accumulation primarily during early berry development, paralleling tartaric acid timing. Botrytis cinerea preferentially metabolizes citric acid during berry infection, and the citric acid concentration in botrytized must is characteristically reduced, providing an additional biochemical marker of noble rot intensity. Analytical determination by enzymatic assay (citrate lyase coupled with malate dehydrogenase and lactate dehydrogenase) offers high specificity, while HPLC provides simultaneous quantification within the organic acid profile.
IAO_0000118: Citratgehalt @de
IAO_0000118: Citronensäuregehalt @de
IAO_0000118: Zitronensäurebestimmung @de
IAO_0000118: Zitronensäuregehalt @de
IAO_0000118: Zitronensäurekonzentration @de
IAO_0000118: citrate content
IAO_0000118: citrate level
IAO_0000118: citric acid analysis
IAO_0000118: citric acid concentration
IAO_0000118: must citrate
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2, 2nd Ed, Wiley, pp.: 15-22 Keller M (2020) The Science of Grapevines, 3rd Ed, Academic Press, pp.: 405-410 Nielsen JC, Richelieu M (1999) Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni. Applied and Environmental Microbiology 65(2): 740-745
has db xref: no direct PO equivalent

Citric Acid Content Quality
type: Class
subclass of: Organic Acid Quality
IAO_0000112: Citric acid content quality monitoring in Languedoc rosé production targets the fresh, citrus-like character contributed by moderate citric levels (0.3-0.5 g/L), with winemakers balancing the desire for this brightness against the risk of diacetyl formation if citric acid is metabolized during unintended malolactic fermentation careful temperature control and sulfur dioxide management prevent bacterial activity that would convert citric acid to volatile compounds, preserving the clean, refreshing character that defines premium Provence-style rosé wines.
IAO_0000114: IAO_0000122
IAO_0000115: Citric_Acid_Content_Quality represents the chemical quality characterizing the concentration of citric acid (2-hydroxypropane-1,2,3-tricarboxylic acid, C₆H₈O₇) in grape berry tissue. Citric acid is a minor component of grape acidity, typically present at concentrations of 0.1-0.7 g/L at harvest, contributing less than 5% of total acidity but adding distinctive fresh, citrus-like flavor notes even at low concentrations. The citric acid content of grapes is substantially lower than many other fruits, reflecting the metabolic pathways favoring tartaric and malic acid accumulation in Vitis species. Citric acid is synthesized through the tricarboxylic acid cycle, where it represents the first product of acetyl-CoA condensation with oxaloacetate, but it does not accumulate to high levels in grape vacuoles. Unlike tartaric acid but like malic acid, citric acid can be metabolized during malolactic fermentation, with lactic acid bacteria converting citric acid to acetic acid and diacetyl, potentially increasing volatile acidity and adding buttery notes. This metabolism makes citric acid content relevant to malolactic fermentation management. In winemaking, citric acid may be added for acidification in some jurisdictions, though it is prohibited in the European Union for wines due to concerns about subsequent bacterial metabolism. Citric acid complexes effectively with iron and copper, contributing to metal stability in wine. The relatively low citric acid content of grapes compared to citrus fruits and many other tree fruits reflects the distinctive organic acid metabolism of grapevines. Measurement employs specific enzymatic assays using citrate lyase or HPLC separation from other organic acids.
IAO_0000116: Citric_Acid_Content_Quality addresses a minor but flavor-active acid component. The tricarboxylic structure provides three carboxyl groups capable of releasing hydrogen ions, contributing to buffering capacity. Citric acid's position in the TCA cycle as a central metabolic intermediate explains its presence in all plant tissues while its low accumulation in grapes reflects rapid cycling rather than vacuolar storage. The regulatory prohibition on citric acid addition in EU wines (with specified exceptions) reflects concerns about bacterial metabolism producing acetic acid and diacetyl rather than toxicological issues.
IAO_0000118: Citrat @de
IAO_0000118: Citronensäuregehalt @de
IAO_0000118: Zitronensäure @de
IAO_0000118: Zitronensäurekonzentration @de
IAO_0000118: citrate content
IAO_0000118: citric level
IAO_0000118: lemon acid quality
IAO_0000118: tricarboxylic acid concentration
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, John Wiley and Sons pp.: 3-25 Kliewer WM (1966) Sugars and Organic Acids of Vitis vinifera. Plant Physiology 41(6): 923-931
has db xref: no direct PO equivalent

Citronellol Content Quality
type: Class
subclass of: Terpene Content Quality
IAO_0000112: Citronellol content quality in aged Riesling increases relative to linalool and geraniol during bottle maturation, with citronellol rising from 30-60 μg/L in young wine to 80-150 μg/L in decade-old examples through reduction of geraniol this compositional shift contributes to the evolution of Riesling aroma from youthful floral-citrus toward the complex citronella-lime character of mature wines, demonstrating how citronellol's greater stability compared to unsaturated terpenes affects the aromatic trajectory of age-worthy aromatic whites.
IAO_0000114: IAO_0000122
IAO_0000115: Citronellol_Content_Quality represents the chemical quality characterizing the concentration of citronellol (3,7-dimethyl-6-octen-1-ol) in grape berries and wine, capturing the saturated monoterpene alcohol that contributes citrus-rose aroma notes distinct from the unsaturated terpene alcohols linalool, geraniol, and nerol. Citronellol differs from geraniol by reduction of the 2,3 double bond, removing the conjugation that affects the sensory character of unsaturated terpene alcohols. This saturation produces a somewhat different aroma quality, described as citronella-like, citrus-rose, with a fresh, green character distinct from the heavier floral notes of geraniol. Citronellol exists as two enantiomers, (+)-citronellol and (−)-citronellol, with different sensory properties and varying proportions in grape-derived material. In grape berries and wines, citronellol typically occurs at moderate concentrations in aromatic varieties, ranging from 10-50 μg/L in neutral varieties through 50-150 μg/L in semi-aromatic cultivars to 100-400 μg/L in intensely aromatic Muscat varieties. The sensory threshold of citronellol in wine is approximately 40-100 μg/L, placing it intermediate between the low-threshold linalool and high-threshold nerol. Citronellol can arise in grapes through direct biosynthesis or through chemical or enzymatic reduction of geraniol during winemaking, making its concentration in wine potentially higher than in grapes. During wine aging, citronellol is relatively stable compared to the unsaturated terpene alcohols, contributing to its increased relative importance in aged aromatic wines as linalool and geraniol decline through oxidation and rearrangement reactions.
IAO_0000116: Citronellol_Content_Quality addresses the saturated monoterpene alcohol whose stability distinguishes it from the unsaturated geraniol and nerol. The metabolic relationship between geraniol and citronellol (reduction) means citronellol can increase during winemaking and aging even as its precursor declines. The chiral nature of citronellol (two enantiomers with different odor qualities) affects sensory interpretation comprehensive analysis may include enantiomeric determination. Citronellol's intermediate sensory threshold places it between the highly odor-active linalool and the minimally perceptible nerol.
IAO_0000118: 3,7-dimethyl-6-octen-1-ol concentration
IAO_0000118: Citronellol-Konzentration @de
IAO_0000118: Citronellolgehalt @de
IAO_0000118: Citronellylverbindungsgehalt @de
IAO_0000118: Zitrus-Terpenalkoholgehalt @de
IAO_0000118: citronellol level
IAO_0000118: citronellyl compound content
IAO_0000118: citrus terpene alcohol quality
IAO_0000119: Simpson RF (1979) Some Important Aroma Components of White Wine. Food Technology in Australia 31(12): 516-522 Rapp A and Mandery H (1986) Wine Aroma. Experientia 42(8): 873-884
has db xref: no direct PO equivalent

Citrus Aroma Quality
type: Class
subclass of: Fruity Aroma Quality
IAO_0000112: Citrus aroma profiling in Clare Valley Riesling identifies the signature lime character (intensity 7.2 on 10-point scale) from monoterpene composition including α-terpineol and citronellol, complemented by lemon zest notes (5.8) and subtle grapefruit (3.2), with the lime dominance distinguishing Clare Valley expression from Alsace Riesling where lemon and citrus blossom notes predominate, demonstrating how specific citrus subcategory balance creates regional aromatic identity within this varietal.
IAO_0000114: IAO_0000122
IAO_0000115: Citrus aroma quality is a fruity aroma quality that represents olfactory perception evoking citrus fruit-associated scents including lemon, lime, grapefruit, orange, and citrus zest notes, characterizing the fresh, bright, acidic-associated aromatic impression commonly found in white wines and contributing to perceived freshness and vibrancy. Within the BFO framework, this quality specifically addresses the citrus subcategory of fruity aroma distinguished by its association with perceived acidity and freshness, recognizing that citrus character often correlates with crisp wine styles and contributes to the impression of liveliness even when actual acidity levels are moderate. The ontological significance lies in citrus aroma providing key varietal markers for certain white varieties (Riesling's lime, Sauvignon Blanc's grapefruit, Albariño's lemon) and serving as a freshness indicator across wine styles, where citrus brightness suggests youth and vitality while its absence or transformation to candied citrus may indicate age or oxidation. The compositional basis for citrus aroma includes terpene compounds (limonene, citral contributing direct citrus character), thiols (3MH contributing grapefruit in Sauvignon Blanc), certain esters (ethyl citrate associated with citrus), and terpene-derived compounds that provide lemon-lime notes in Riesling and related varieties. The distinction among citrus subcategories reflects both perceptual differences and compositional variation, with lemon-lime notes typically associated with certain terpenes, grapefruit specifically linked to 3MH thiol, and orange-tangerine notes arising from different compound combinations. The interaction between citrus aroma and actual wine acidity demonstrates cross-modal perception, where citrus aromatic character enhances the impression of acidity through learned association, making citrus-scented wines seem more refreshing than equivalent acidity levels without citrus character. Understanding citrus …
IAO_0000116: Citrus_Aroma_Quality addresses the citrus subcategory of fruity aroma, encompassing lemon, lime, grapefruit, orange, and related citrus notes. This quality shows strong cross-modal interaction with acidity perception, enhancing freshness impression. The specific citrus notes expressed depend on volatile compound composition and provide varietal and regional markers particularly important in aromatic white wine evaluation.
IAO_0000118: Zitrusaroma @de
IAO_0000118: Zitruscharakter @de
IAO_0000118: Zitrusduft @de
IAO_0000118: Zitrusnoten @de
IAO_0000118: citrus character
IAO_0000118: citrus notes
IAO_0000118: citrus-like aroma
IAO_0000118: lemon-lime scent
IAO_0000119: Tominaga T et al. (1998) Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour and Fragrance Journal 13(3): 159-162 Rapp A (1998) Volatile flavour of wine: correlation between instrumental analysis and sensory perception. Nahrung 42(6): 351-363
has db xref: no direct PO equivalent

Clarity Description
type: Class
subclass of: Visual Description
IAO_0000112: Clarity description for Chablis Premier Cru (2023 vintage) records "brilliant" — star-bright with no visible haze or particulate when examined against a point light source, consistent with the cold-stabilized and cross-flow filtered processing specified in the winemaking protocol, and confirming complete protein and tartrate stability. Clarity description for unfiltered Barolo Riserva (2017 vintage) documents "clear with fine sediment" — transparent wine with a thin deposit of polymerized tannin-anthocyanin precipitate visible along the lower surface of the horizontally stored bottle, entirely expected in an unfiltered Nebbiolo of this age and considered a positive quality indicator reflecting minimal processing intervention. Clarity description for Grüner Veltliner (2024 vintage, bottled unfined and unfiltered) records "clear to bright" with subtle opalescence perceptible under direct lighting at certain angles, reflecting the colloidal mannoprotein content from 6 months of lees contact — intentionally preserved for textural contribution.
IAO_0000114: IAO_0000122
IAO_0000115: Clarity description is a visual description entity that documents the optical transparency and particulate status of wine as assessed by visual examination of light transmission through the tilted glass, characterized on a scale from brilliant (star-bright, no visible suspended matter) through clear (transparent, negligible haze) and slightly hazy to hazy and cloudy (significant light scattering or visible turbidity), with additional notation of specific particulate types where present (tartrate crystals, protein haze, sediment, microbial haze, colloidal precipitate), providing the visual stability assessment that indicates wine condition, filtration status, and potential faults requiring investigation.
IAO_0000116: Clarity description serves simultaneously as a quality assessment, a stability diagnostic, and an indicator of winemaking philosophy — brilliant clarity was historically considered an absolute quality requirement, but the growing natural wine and minimal-intervention movement has reframed slight haze in unfiltered wines as an acceptable or even positive quality attribute, creating a philosophical tension in clarity assessment. The physical basis of wine clarity involves the interaction of light with dissolved and suspended matter — truly clear wine transmits light without significant scattering, while haze arises from colloidal particles (typically 0.1-1.0 µm diameter) that scatter light through the Tyndall effect, and visible turbidity indicates larger particles (>1.0 µm) or microbiological contamination. The principal causes of clarity defects in wine include protein haze (heat-unstable grape proteins, predominantly thaumatin-like proteins and chitinases in white wines, precipitating upon temperature elevation), tartrate crystals (potassium bitartrate or calcium tartrate precipitating upon cooling), microbial haze (yeast or bacterial cells from refermentation or spoilage), and colloidal instability (polysaccharide-tannin complexes in aged red wines). The distinction between expected age-related sediment (polymerized pigment precipitate in aged red wines, tartrate crystals) and fault-indicating turbidity (protein haze in young whites, microbial haze, metallic casse) is essential for correct quality assessment. Objective turbidity measurement by nephelometry (expressed in Nephelometric Turbidity Units, NTU) provides quantitative confirmation of visual assessment, with brilliant wines typically measuring 4 NTU. Filtration technology (cross-flow, membrane, diatomaceous earth, pad filtration) provides the primary intervention for achieving clarity, with the level of filtration reflecting a deliberate quality trade-off — tight filtration (0.45 µm nominal) ensures microb…
IAO_0000118: Brillanz @de
IAO_0000118: Klarheit @de
IAO_0000118: Klarheitsbeschreibung @de
IAO_0000118: Limpidität @de
IAO_0000118: Trübungsbewertung @de
IAO_0000118: brilliance
IAO_0000118: haze assessment
IAO_0000118: limpidity
IAO_0000118: turbidity description
IAO_0000118: wine clarity
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed, Wiley, pp.: 301-370 Waters EJ et al. (2005) Heat haze characteristics of fractionated wine proteins. Australian Journal of Grape and Wine Research 11(2): 185-196 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 462-468
has db xref: no direct PO equivalent

Clarity Quality
type: Class
subclass of: Visual Appearance Quality
IAO_0000112: Clarity quality comparison between commercial Muscadet (sterile filtered, brilliant clarity rating 10/10) and natural wine Muscadet (unfiltered, visible haze rating 5/10) demonstrates style-dependent clarity standards, with conventional example meeting commercial clarity specifications required for major retail channels while natural example's deliberate turbidity is accepted and even valued by natural wine consumers as evidence of minimal intervention, illustrating how clarity assessment must incorporate stylistic context rather than applying universal clarity standards across all wine categories.
IAO_0000114: IAO_0000122
IAO_0000115: Clarity quality is a visual appearance quality that represents the degree to which wine transmits light without scattering from suspended particles, characterizing the transparency and optical purity that indicates successful fining, filtration, and stability in conventionally produced wines or deliberate turbidity retention in unfiltered and natural wine styles. Within the BFO framework, this quality addresses the particle-related dimension of visual appearance, distinguishing clarity from color and viscosity while recognizing that clarity assessment involves judgment of both technical quality (absence of unintended haze) and stylistic appropriateness (acceptance of intentional turbidity). The ontological significance lies in clarity serving as a primary quality indicator in conventional wine production where brilliant clarity signals careful winemaking, while in natural and minimal-intervention contexts, clarity standards relax to accept the turbidity inherent in unfiltered, unfined wines, creating style-dependent quality criteria that have evolved substantially in recent decades. The physical basis for clarity involves light scattering by suspended particles, with particles larger than approximately 0.1 μm causing visible turbidity through Mie scattering, while smaller particles and dissolved compounds do not significantly affect transparency, with clarity thus indicating the presence or absence of colloidal and larger particulate matter. The compositional determinants of clarity include residual yeast cells, bacterial cells, protein-tannin complexes, tartrate crystals, and various colloidal aggregates that may remain suspended or precipitate depending on wine treatment and storage conditions, with different particle types creating different haze characteristics and stability implications. The production factors affecting clarity include fining agent selection (bentonite for protein stabilization, gelatin for tannin adjustment), filtration level (sterile filtrati…
IAO_0000116: Clarity_Quality serves as the parent class for clarity subcategories (Limpidity, Brilliance, Haziness), representing the particle-related dimension of visual assessment. This quality is strongly style-dependent, with conventional wines requiring brilliant clarity while natural and unfiltered wines accept or embrace turbidity. The class supports both quality control and context-appropriate evaluation that respects stylistic diversity in clarity expectations.
IAO_0000118: Klarheit @de
IAO_0000118: Transparenz @de
IAO_0000118: Weinklarheit @de
IAO_0000118: limpidity
IAO_0000118: optical clarity
IAO_0000118: optische Reinheit @de
IAO_0000118: transparency
IAO_0000118: wine clarity
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd Ed. John Wiley & Sons, Chichester, pp. 1-45 Waters EJ et al. (2005) Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research 11(2): 215-225
has db xref: no direct PO equivalent

Classification Status
type: Class
subclass of: Regulatory Information
IAO_0000112: Classification status for Grüner Veltliner in Austria is "Qualitätsrebsorte" (quality grape variety) — the highest classification tier under the Austrian Weingesetz, conferring eligibility for all quality wine production levels from Qualitätswein through Kabinett to Prädikatswein, mandatory inclusion in the national variety catalogue, and eligibility for all Austrian DAC designations that specify the cultivar. Classification status for Cabernet Sauvignon in France varies by region — classified as a "cépage principal" (principal variety) in the Bordeaux appellations (Médoc, Graves, Pessac-Léognan, Saint-Émilion, Pomerol specifications), as "cépage accessoire" (accessory variety) in certain Languedoc appellations, as "cépage autorisé" at the national level for IGP production, and not authorized in Burgundy or Alsace appellation specifications — the regionally differentiated classification reflecting the French philosophy that cultivar suitability is site-specific rather than universal.
IAO_0000114: IAO_0000122
IAO_0000115: Classification status is a regulatory information entity that documents the formal regulatory ranking, categorization, and administrative standing of grape cultivars within national and regional varietal classification systems, encompassing the hierarchy of classification categories (recommended, authorized, provisionally authorized, experimental, heritage-designated, prohibited), the criteria applied for classification decisions (agronomic performance, wine quality potential, disease resistance, regional adaptation, historical significance), and the regulatory consequences of each classification level (eligibility for quality wine production, access to planting subsidies, inclusion in appellation specifications, research priority status), providing the administrative quality hierarchy that formally ranks cultivars according to their assessed suitability and importance for the viticultural sector of each jurisdiction.
IAO_0000116: Classification status documentation captures the formal administrative hierarchy through which viticultural jurisdictions rank their cultivar portfolios — a ranking that reflects the intersection of agronomic assessment, quality evaluation, economic importance, and cultural value judgment. The classification system concept originated in the French viticultural administrative tradition, where the distinction between "cépages recommandés" (recommended varieties, actively encouraged through subsidies and planting incentives), "cépages autorisés" (authorized varieties, permitted but not promoted), and "cépages tolérés" (tolerated varieties, permitted for existing plantings but discouraged for new planting) created a three-tier hierarchy encoding the state's assessment of each cultivar's value for the national viticultural sector. The post-2008 EU simplification reduced the formal classification to a binary authorized/not-authorized distinction at the national level, but the practical multi-tier hierarchy persists through appellation-level specifications where cultivars are ranked as principal, complementary, accessory, or excluded — effectively maintaining the quality hierarchy within the appellation framework rather than the national catalogue. The criteria for classification decisions vary across jurisdictions but typically encompass agronomic suitability (yield reliability, disease resistance, climate adaptation), wine quality potential (demonstrated capacity to produce wines of recognized quality in the jurisdiction), economic viability (market demand, commercial value of the resulting wines), and cultural-historical significance (the cultivar's role in regional viticultural tradition). The four child classes of Classification_Status — Recommended, Authorized, Provisional, and Heritage — capture the principal categories of the modern classification hierarchy, from actively promoted varieties through permitted varieties and trial varieties to historically significant…
IAO_0000118: Klassifizierungsstatus @de
IAO_0000118: Sortenklassifizierung @de
IAO_0000118: Sortenstatus @de
IAO_0000118: administrative Klassifikation @de
IAO_0000118: administrative classification
IAO_0000118: cultivar ranking
IAO_0000118: regulatorische Einstufung @de
IAO_0000118: regulatory classification
IAO_0000118: varietal classification
IAO_0000118: varietal status
IAO_0000119: European Parliament (2013) Regulation (EU) No 1308/2013, Articles 81-85 Österreichisches Weingesetz (2009) §3 and Annex 1 INAO (2024) Classification des cépages par appellation Anderson K, Aryal NR (2013) Which winegrape varieties are grown where? University of Adelaide Press
has db xref: no direct PO equivalent

Clay Content
type: Class
subclass of: Soil Texture Description
IAO_0000112: The clay content of the Saint-Émilion plateau soils (Bordeaux) documents high clay proportions of 35-55% in the upper 60 cm — the clay fraction is dominated by smectitic (montmorillonite) and illitic clay minerals developed from the Oligocene-Miocene limestone and molasse parent materials, producing heavy, plastic soils with high water-holding capacity (180-250 mm plant-available water), high cation exchange capacity (25-35 cmol/kg, providing substantial nutrient retention), and pronounced shrink-swell behavior (the clay soils crack deeply during summer drought, creating preferential root channels and drainage pathways, then swell and seal when rewetted by autumn rainfall). The high clay content produces the cooler, later-ripening terroir of the Saint-Émilion plateau compared to the warmer, earlier-ripening gravel soils of the Graves and Médoc — clay soils have higher heat capacity and thermal conductivity than sandy soils, warming more slowly in spring (delaying budbreak by 3-7 days) and maintaining more stable temperatures during summer (moderating diurnal temperature amplitude by 2-4°C).
IAO_0000114: IAO_0000122
IAO_0000115: A soil texture description component that records the proportion of clay-sized particles (<0.002 mm diameter) in the fine earth fraction of the vineyard soil, expressed as a percentage by weight, with clay content being the single most influential textural parameter for vineyard soil behavior — determining water-holding capacity, cation exchange capacity (nutrient retention), shrink-swell behavior, drainage impedance, and the degree of soil compaction risk that together define the soil's capacity to regulate vine water and nutrient supply across the growing season.
IAO_0000116: Clay_Content records the finest particle fraction that exerts a disproportionate influence on soil physical and chemical properties relative to its mass fraction — soils with as little as 15-20% clay behave fundamentally differently from sand-dominated soils because the enormous surface area of clay particles (50-800 m² per gram, compared to 40% clay) retain abundant water but may become waterlogged and oxygen-depleted during wet periods, with the intermediate range (20-35% clay) generally providing the optimal balance for vine health and quality.
IAO_0000118: Ton-Fraktion @de
IAO_0000118: Tonanteil-Messung @de
IAO_0000118: Tongehalt @de
IAO_0000118: clay fraction record
IAO_0000118: clay percentage measurement
IAO_0000118: fine particle proportion
IAO_0000119: Seguin G (1986) Terroirs and pedology of wine growing, Experientia 42: 861-873 van Leeuwen C et al. (2004) Influence of climate, soil, and cultivar on terroir, American Journal of Enology and Viticulture 55: 207-217 White RE (2003) Soils for Fine Wines, Oxford University Press Soil Survey Staff (2014) Keys to Soil Taxonomy, 12th edition, USDA-NRCS
has db xref: no direct PO equivalent

Cleft Graft Role
type: Class
subclass of: Propagation Material Role
IAO_0000112: A cleft graft inserting Chardonnay scion wedge into a split 5-year-old 3309C rootstock trunk bears a Cleft_Graft_Role in vineyard top-working, with the mature root system supporting rapid scion development and return to production within 2-3 years. A cleft graft of Tempranillo onto established vineyard rootstock serves in a Cleft_Graft_Role for variety conversion in Rioja, where the technique's suitability for larger-diameter rootstocks enables grafting onto trunks too large for chip or T-budding. A double cleft graft (two scions inserted into opposite sides of the cleft) of Cabernet Sauvignon bears a Cleft_Graft_Role in vineyard renovation, with dual scions providing redundancy and the option to select the stronger for permanent training.
IAO_0000114: IAO_0000122
IAO_0000115: A graft role that inheres in a grafted combination assembled using the cleft grafting technique, where a wedge-shaped scion base is inserted into a split (cleft) cut in the rootstock, creating cambial contact along the angled wedge surfaces. Cleft grafting is a traditional technique particularly suited for field grafting onto established rootstocks or for top-working mature vines, where the rootstock diameter typically exceeds scion diameter—the split rootstock accommodating one or two wedge-shaped scions inserted at the cleft margins where cambial alignment is achieved. The technique involves making a vertical split (4-6 cm deep) in the rootstock, preparing the scion with a long wedge taper (matching the cleft depth), and inserting the scion so that its cambium aligns with the rootstock cambium along at least one side of the wedge. Cleft grafts are typically sealed with grafting wax or wound sealant to prevent desiccation, with the mechanical pressure of the split rootstock holding the scion in position during callus formation. The technique is less common in modern benchgraft production (where omega and whip-and-tongue dominate) but remains important for vineyard renovation, top-working, and field grafting where rootstock diameter substantially exceeds available scion material.
IAO_0000116: Cleft_Graft_Role captures a traditional technique optimized for situations where rootstock diameter exceeds scion diameter, making it complementary to omega and whip grafting (which require matched diameters) and chip/T-budding (which work best on smaller rootstock stems). The technique's persistence in vineyard top-working reflects this niche—established vine trunks (3-10 cm diameter) far exceed typical scion diameters (8-12 mm), with the cleft accommodating this mismatch by aligning cambium along the wedge margins rather than across the entire cut surface. Cleft graft success depends on precise wedge preparation (smooth cuts, appropriate taper), accurate cambial alignment (critical on at least one side), and effective sealing (preventing desiccation of the exposed surfaces). The technique produces strong unions once established but has lower initial success rates than omega or whip grafting due to the limited cambial contact and greater tissue damage inherent in the cleft cut.
IAO_0000118: Geißfuß @de
IAO_0000118: Keilpfropfung @de
IAO_0000118: Spaltpfropfung @de
IAO_0000118: V-graft
IAO_0000118: cleft graft
IAO_0000118: split graft
IAO_0000118: wedge graft
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 435-440 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Pongrácz DP (1983) Rootstocks for Grape-vines, David Philip Publishers Dry N (2007) Grapevine rootstocks, Lythrum Press
has db xref: no direct PO equivalent

Climat Name
type: Class
subclass of: Vineyard Designation
IAO_0000112: The climat name Clos de Bèze designates a 15.4-hectare Grand Cru parcel in Gevrey-Chambertin documented since 630 CE when it was donated to the Abbey of Bèze by Duke Amalgaire of Burgundy — making it one of the oldest continuously cultivated named vineyard sites in the world. The adjacent climat Chambertin (12.9 hectares) was historically considered its equal, leading to the authorized designation Chambertin-Clos de Bèze for wines from Clos de Bèze (but not the reverse — Chambertin wines may not use the Clos de Bèze name), illustrating the extraordinary parcel-level precision and historical depth embedded in the Burgundian climat naming system across approximately 1,250 officially delimited parcels.
IAO_0000114: IAO_0000122
IAO_0000115: A vineyard designation within the Burgundian viticultural tradition that identifies a wine as originating from a named climat — a precisely delimited vineyard parcel defined by a unique combination of soil, subsoil, microclimate, slope orientation, and elevation that has been recognized over centuries of viticultural observation as producing wines with consistent and distinctive sensory characteristics, officially inscribed on the UNESCO World Heritage List in 2015 as the Climats du vignoble de Bourgogne.
IAO_0000116: Climat_Name is the quintessential expression of terroir-based vineyard classification, representing over a millennium of accumulated viticultural observation in the Côte d'Or and related Burgundian vineyard areas. The climat concept embodies the proposition that a specific, bounded piece of land produces wine with consistent and identifiable character that distinguishes it from adjacent parcels — a proposition tested and refined through centuries of monastic and secular viticulture and codified in successive classification systems from Lavalle (1855) through the AOC delimitations (1936 onward): the 2015 UNESCO inscription recognized the climats as an outstanding example of a cultural landscape demonstrating the interaction between human viticultural practices and specific geographic conditions over an extended historical period. Each climat is defined by precisely surveyed boundaries recorded in both the INAO delimitation parcellaire and the national land cadaster, with the climat name constituting a legal designation whose use on wine labels is regulated by the applicable AOC cahier des charges.
IAO_0000118: Burgund-Lagenparzelle @de
IAO_0000118: Burgunder Klimaname @de
IAO_0000118: Burgundy vineyard parcel name
IAO_0000118: Climat-Bezeichnung @de
IAO_0000118: climat designation
IAO_0000118: named Burgundy climat
IAO_0000119: UNESCO (2015) The Climats, terroirs of Burgundy, World Heritage List No. 1425 Pitiot S and Servant JC (2010) Les Vins de Bourgogne 14th Ed, Collection Pierre Poupon INAO (2023) Délimitation parcellaire des appellations de Bourgogne Lavalle J (1855) Histoire et statistique de la vigne et des grands vins de la Côte d'Or
has db xref: no direct PO equivalent

Climate Classification
type: Class
subclass of: Macroclimate Description
disjoint with: Climate Zone
IAO_0000112: The climate classification for the Barossa Valley (South Australia, 34.5°S) records multiple classification results — Köppen-Geiger: Csb (warm-summer Mediterranean), transitioning toward Csa (hot-summer Mediterranean) in the warmest valley floor sites Winkler: Region III (1,670-1,940 GDD base 10°C, warm climate) Huglin index: HI+2 (warm temperate viticultural climate, 2,100-2,400 units) Smart-Dry aridity index: moderately dry (annual water deficit 200-350 mm requiring supplemental irrigation) MCC (Tonietto and Carbonneau 2004): warm, moderately dry, with warm nights (class IH+2, IS-1, IF-1). This convergent multi-system classification identifies the Barossa as a warm, Mediterranean-climate viticultural region suited to heat-tolerant, late-ripening cultivars (Shiraz, Grenache, Mourvèdre, Cabernet Sauvignon) but marginal for cool-climate cultivars (Riesling surviving only at the higher-elevation Eden Valley sites above 400 m, and Pinot Noir commercially unviable in the Barossa floor).
IAO_0000114: IAO_0000122
IAO_0000115: A macroclimate description component that records the formal climate type assigned to the viticultural region according to one or more standardized climate classification systems — both general-purpose systems (Köppen-Geiger, Thornthwaite) and viticulture-specific systems (Winkler regions, Huglin index classes, Multicriteria Climatic Classification MCC) — providing the categorical climate identity that enables systematic comparison of viticultural regions worldwide and the prediction of cultivar suitability, wine style potential, and viticultural management requirements from the climate category.
IAO_0000116: Climate_Classification provides the categorical framework that reduces the continuous multidimensional variation of climate parameters into discrete classes that communicate viticultural potential and enable regional comparison. The multiple classification systems used in viticulture differ in their input variables, calculation methods, and class boundaries, and no single system captures all aspects of the climate-vine interaction — the Winkler system (cumulative GDD above 10°C, April-October in the northern hemisphere) measures heat accumulation and predicts cultivar maturity potential but ignores rainfall, humidity, and diurnal temperature range the Huglin heliothermal index (cumulative adjusted mean temperature × daylength coefficient) improves on Winkler by incorporating the photoperiod effect on photosynthetic potential but still ignores moisture the Smart-Dry systems add aridity and humidity indices to address the water balance dimension: the Multicriteria Climatic Classification (MCC) of Tonietto and Carbonneau (2004) integrates thermal, hydric, and nocturnal thermal amplitude dimensions into a three-axis classification that more completely characterizes the viticultural climate space, identifying 36 possible climate types from the combination of six heliothermal classes (very cool to very warm), four hydric classes (very humid to very dry), and three nocturnal temperature classes (cool nights, temperate nights, warm nights). The VVO documents classification results from multiple systems to provide complementary perspectives, recognizing that each system illuminates different aspects of the climate-viticulture relationship and that regional comparison is most reliable when using the same classification system across regions.
IAO_0000118: Klimaklassifikation @de
IAO_0000118: Klimatyp-Zuordnung @de
IAO_0000118: classification system result
IAO_0000118: climate category record
IAO_0000118: climate type designation
IAO_0000118: klimatische Einordnung @de
IAO_0000119: Winkler AJ et al. (1974) General Viticulture, University of California Press Huglin P (1978) Nouveau mode d'évaluation des possibilités héliothermiques, Comptes Rendus de l'Académie d'Agriculture de France 64: 1117-1126 Tonietto J and Carbonneau A (2004) A multicriteria climatic classification system for grape-growing regions worldwide, Agricultural and Forest Meteorology 124: 81-97 Jones GV et al. (2005) Climate change and global wine quality, Climatic Change 73: 319-343 Peel MC et al. (2007) Updated world map of the Köppen-Geiger climate classification, Hydrology and Earth System Sciences 11: 1633-1644
has db xref: no direct PO equivalent

Climate Data
type: Class
subclass of: Terroir Information
IAO_0000112: The climate data for the Rheingau wine region (Germany, 50.0°N) documents the multilayered climatic characterization — macroclimate classified as Cfb (Köppen-Geiger temperate oceanic) with mean annual temperature 10.2°C, growing season (April-October) mean 15.3°C, and 550 mm growing season precipitation mesoclimate of the south-facing Rhine gorge slopes showing significant modification from the macroclimate, with growing season mean temperature elevated to 16.0-16.5°C by slope-enhanced radiation and the thermal buffering of the Rhine river (reducing frost frequency by 40-60% compared to inland sites at the same elevation), and growing season precipitation reduced to 450-500 mm in the rain shadow of the Taunus hills to the north microclimate within the fruit zone of VSP-trained Riesling canopy showing further modification, with midday cluster-zone temperatures 3-5°C above ambient air temperature due to radiation trapping within the canopy, and relative humidity 10-20% higher than ambient due to transpiration from the surrounding leaf mass.
IAO_0000114: IAO_0000122
IAO_0000115: A terroir information component that documents the atmospheric conditions — temperature, precipitation, radiation, humidity, and wind — that characterize the vineyard's growing environment at multiple spatial scales, from the macroclimate (regional climate classification), through the mesoclimate (site-specific climate modified by topography, water bodies, and land use), to the microclimate (the atmospheric conditions within and immediately surrounding the vine canopy), providing the climatic framework that determines which cultivars can ripen successfully at a given site, the phenological timing and duration of the growing season, the disease pressure regime, and the vintage-to-vintage variation in fruit composition and wine quality.
IAO_0000116: Climate_Data is the root class for the atmospheric component of terroir characterization — the domain that has undergone the most profound reassessment in recent decades due to climate change, which is shifting the thermal boundaries of viticultural zones at approximately 10-17 km per decade poleward and 10-15 m per decade in elevation, fundamentally altering the cultivar-climate matching that has defined regional wine identities for centuries. The hierarchical organization of climate data at macro-, meso-, and micro-scales reflects the nested spatial structure of atmospheric conditions in viticultural landscapes — the macroclimate determines the broad viticultural potential of a region (which cultivar maturity groups can ripen, whether the growing season is sufficiently long and warm for viticulture at all), the mesoclimate determines the site-specific suitability within the region (which slope aspects, elevations, and landscape positions optimize the macroclimate for viticulture), and the microclimate determines the immediate environment experienced by the vine and its fruit (how canopy management modifies the atmospheric conditions within the fruit zone): viticultural management operates primarily at the microclimate level (through canopy architecture decisions that control fruit zone light, temperature, and humidity), while site selection operates at the mesoclimate level, and regional cultivar choice operates at the macroclimate level. The VVO documents climate at all three scales, recognizing that the complete climatic characterization of a terroir requires specification of the regional climate context, the site-specific topographic modification, and the canopy-level management-dependent modification that together define the atmospheric environment in which the vine grows and fruit ripens.
IAO_0000118: Klimadaten @de
IAO_0000118: Weinberg-Klimacharakterisierung @de
IAO_0000118: atmospheric environment documentation
IAO_0000118: vineyard climate characterization
IAO_0000118: viticultural climatology record
IAO_0000118: vitikultur-klimatologische Dokumentation @de
IAO_0000119: Jones GV et al. (2005) Climate change and global wine quality, Climatic Change 73: 319-343 Gladstones J (1992) Viticulture and Environment, Winetitles Smart RE and Robinson M (1991) Sunlight into Wine, Winetitles van Leeuwen C and Seguin G (2006) The concept of terroir in viticulture, Journal of Wine Research 17: 1-10
has db xref: no direct PO equivalent

Climate Zone
type: Class
subclass of: Macroclimate Description
IAO_0000112: The climate zone for the Mosel wine region (Germany, 49.5-50.5°N) designates it as a cool viticultural zone — growing season mean temperature 14.5-15.5°C (measured at the Bernkastel-Kues weather station, 120 m elevation), placing the Mosel at the lower boundary of commercially viable viticulture where only early-to-medium-ripening cultivars achieve consistent maturity. The cool zone designation explains the cultivar spectrum — Riesling (occupying 61% of the planted area) succeeds because its long, slow ripening period at low temperatures preserves the high acidity and develops the complex terpene and norisoprenoid aroma profile that defines Mosel Riesling Müller-Thurgau (earlier-ripening, less demanding of heat) occupies a further 13% and Spätburgunder (Pinot Noir, the latest-ripening cultivar commercially grown in the region) succeeds only on the warmest south-facing slopes. Late-ripening cultivars such as Cabernet Sauvignon (requiring >17°C growing season mean) cannot achieve maturity in the Mosel's cool zone, though climate change projections suggest that the region may shift from cool to intermediate zone classification by 2040-2060.
IAO_0000114: IAO_0000122
IAO_0000115: A macroclimate description component that records the position of the viticultural region within the global hierarchy of viticultural climate zones — from cool (growing season mean temperature 13-15°C, suitable for early-ripening cultivars such as Müller-Thurgau, Pinot Noir, and Chardonnay) through intermediate (15-17°C, suitable for medium-ripening cultivars such as Riesling, Sauvignon Blanc, and Merlot), warm (17-19°C, suitable for late-ripening cultivars such as Cabernet Sauvignon, Syrah, and Grenache), to hot (>19°C, suitable for very late-ripening cultivars and fortified wine production) — providing the fundamental thermal categorization that determines the spectrum of cultivars achievable at the site and the characteristic wine styles producible from the regional climate.
IAO_0000116: Climate_Zone provides the broadest categorical framework for matching cultivar thermal requirements to regional growing conditions — the zone classification directly predicts which cultivars from the global repertoire can achieve physiological maturity (sufficient sugar accumulation, acid reduction, flavor development, and phenolic ripening) within the available growing season, making climate zone the primary filter in cultivar selection decisions for new vineyard plantings. The thermal boundaries between zones are not sharp thresholds but gradients along which cultivar success probability changes continuously — the 15°C growing season mean boundary between cool and intermediate zones, for example, represents the approximate temperature at which medium-ripening cultivars shift from marginal (high vintage-to-vintage variability, frequent failure to achieve target ripeness) to reliable (consistent maturity in most vintages) performance: the same cultivar may succeed in one vintage and fail in the next at the zone boundary, while performing reliably in the zone interior. The climate zone concept is increasingly dynamic due to climate change — Jones et al. (2005) documented that many traditional European wine regions have shifted one full zone warmer (cool to intermediate, or intermediate to warm) over the 1950-2000 period, with consequences for cultivar suitability that are already visible in the northward expansion of red wine production, the commercial viability of viticulture in England and southern Scandinavia, and the heat stress challenges emerging in traditionally warm-zone regions (southern Spain, southern Australia, inland California) where extreme heat events during ripening now threaten the quality paradigm that these regions built on reliable warm-but-not-hot growing seasons.
IAO_0000118: Anbauklima-Einstufung @de
IAO_0000118: Klimazone @de
IAO_0000118: growing season temperature class
IAO_0000118: heat zone designation
IAO_0000118: viticultural thermal zone
IAO_0000118: vitikulturde Wärmezone @de
IAO_0000119: Jones GV et al. (2005) Climate change and global wine quality, Climatic Change 73: 319-343 Gladstones J (1992) Viticulture and Environment, Winetitles Winkler AJ et al. (1974) General Viticulture, University of California Press Jones GV (2006) Climate and terroir: impacts of climate variability and change on wine, in Macqueen RW and Meinert LD (eds) Fine Wine and Terroir — The Geoscience Perspective, Geological Association of Canada
has db xref: no direct PO equivalent

Climbing Functional Tendril
type: Class
subclass of: Functional Tendril
IAO_0000112: A climbing functional tendril at node 10 on an actively extending shoot of Vitis vinifera cv. Tempranillo in Rioja, Spain, exhibiting circumnutation movements sweeping through approximately 160-degree arcs over 90-minute periods, achieving 18 cm extension length and positioned 8-12 cm from a vertical trellis wire, showing high probability of contact within 24-48 hours based on sweep amplitude and wire proximity, with two previously attached tendrils at nodes 6 and 8 providing stable support for the basal shoot section while this distal tendril seeks new attachment to enable continued vertical growth, measured at BBCH stage 73 (berries beginning to touch) in early July when shoot apex is extending at 4-5 cm per day and requiring progressive attachment point addition to maintain vertical trajectory and prevent shoot bending or collapse.
IAO_0000114: IAO_0000122
IAO_0000115: A functional tendril actively engaged in the climbing process in Vitis vinifera, characterized by either active searching behavior involving circumnutation movements to increase contact probability with potential support structures, or recent successful attachment contributing to vertical or directional shoot growth toward improved light conditions, representing the subset of tendrils directly facilitating the vine's lianescent growth strategy of using external supports to achieve canopy elevation and light capture without investing resources in self-supporting trunk architecture. Climbing functional tendrils include both pre-attachment tendrils executing exploratory movements and recently attached tendrils (typically within 2-4 weeks of attachment) that are actively pulling shoots toward supports and enabling vertical progression. These tendrils represent the active climbing apparatus distinguishing Vitis from self-supporting growth forms, enabling the characteristic rapid vertical extension growth of 1-3 meters per season that allows wild grapevines to climb into forest canopies and cultivated vines to fill trellis systems efficiently. The climbing function involves coordinated behaviors across multiple tendrils at different developmental stages, with proximal tendrils providing established support while distal tendrils extend and search for new attachment points, creating a progressive climbing system that advances the shoot apex vertically while maintaining stable support for developed shoot sections and fruit clusters.
IAO_0000116: Climbing functional tendrils are distinguished from non-climbing tendrils (established attachments no longer contributing to vertical progression, senescent tendrils, or failed tendrils) by their active role in current climbing behavior either through searching movements or recent attachment enabling shoot elevation. The climbing function is temporally bounded, with tendrils transitioning from pre-climbing (immature) to climbing (active searching or recent attachment) to post-climbing (established support) states over their developmental trajectory. Climbing efficiency depends on tendril density along shoots, with adequate tendril production (typically every 2-3 nodes in functional positions) required to maintain climbing progression. Training system design influences climbing tendril effectiveness, with support structures positioned to intercept searching tendrils optimizing attachment success and vertical growth rates.
IAO_0000118: active climbing tendril
IAO_0000118: attachment-seeking tendril
IAO_0000118: kletternde Ranke @de
IAO_0000118: searching tendril
IAO_0000118: suchende Ranke @de
IAO_0000118: vertical growth tendril
IAO_0000118: vertikalwachstum Kletterorgan @de
IAO_0000119: Based on Darwin (1875) "The Movements and Habits of Climbing Plants" John Murray, London Jaffe & Galston (1968) "The physiology of tendrils" Annual Review of Plant Physiology 19=417-434 Goriely & Tabor (2013) "Spontaneous helix hand reversal and tendril perversion in climbing plants" Physical Review Letters 80=1564-1567 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 237-258.
has db xref: PO:0025356

Clonal Selection Clone Role
type: Class
subclass of: Selection Status Clone Role
IAO_0000112: Pinot Noir clone 115 (Dijon) bears a Clonal_Selection_Clone_Role as an ENTAV-INRA selection, an individual vine identified in a Burgundy vineyard in the 1970s, evaluated through replicated trials across multiple French regions over 15 years, registered for its small-cluster character and concentrated wine quality, and propagated as a uniform population. Chardonnay clone 96 serves in a Clonal_Selection_Clone_Role as a UC Davis Foundation Plant Services selection, formally evaluated through California trials before release, with documented performance characteristics enabling growers to predict behavior in their vineyards. Sangiovese clone R10 bears a Clonal_Selection_Clone_Role from the Italian VCR program, selected at Rauscedo and evaluated through Tuscan trials before national registration.
IAO_0000114: IAO_0000122
IAO_0000115: A selection status clone role that inheres in a grapevine clone derived through formal clonal selection, where individual mother vines are identified, isolated, evaluated through replicated trials, and propagated as genetically uniform populations. Clonal selection isolates single genotypes from within-variety populations, evaluating them through systematic field trials (typically 5-15 years) assessing yield, vigor, phenology, disease resistance, and fruit composition, followed by winemaking trials evaluating wine quality and typicity. Selected genotypes demonstrating superior and consistent performance become registered clones, each identified by a unique code and propagated as a uniform population tracing to the single original mother vine. Clonal selection provides documented, predictable performance characteristics—growers selecting a registered clone can anticipate specific yield levels, ripening timing, cluster architecture, and wine style based on trial data. The approach emerged from scientific viticulture in the early-to-mid 20th century, with programs at Geisenheim (Germany, from 1926), Conegliano (Italy, from 1930s), and Montpellier (France, ENTAV from 1962) establishing systematic selection methodologies subsequently adopted worldwide.
IAO_0000116: Clonal_Selection_Clone_Role represents the systematic scientific approach to grapevine improvement that has produced the registered clones dominating contemporary vineyard plantings. The methodology's strength lies in documented, reproducible performance—trial data enables informed clone selection matching specific site conditions and production objectives. Potential limitations include genetic erosion (widespread planting of few clones reduces diversity), reduced complexity (some argue clonal uniformity simplifies wines), and fixation of virus infections present in original selections (addressed through sanitary selection integration). The proliferation of registered clones for major varieties (50+ for Pinot Noir, 40+ for Chardonnay) reflects both genuine genetic diversity and institutional interests debate continues about the appropriate number of clones and the optimal balance between clonal uniformity and genetic diversity.
IAO_0000118: Individualselektion @de
IAO_0000118: Klonenauslese @de
IAO_0000118: clonal selection
IAO_0000118: formal selection
IAO_0000118: individual vine selection
IAO_0000118: klonale Selektion @de
IAO_0000118: systematic selection
IAO_0000118: systematische Selektion @de
IAO_0000119: Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25 Walter B, Martelli GP (1996) Clonal and sanitary selection of the grapevine, INRA Editions ENTAV-INRA (2007) Catalogue des Variétés et Clones de Vigne Regner F (2007) Genetic variation in grapevine clones, Blackwell pp.: 1-34
has db xref: no direct PO equivalent

Clonal Selection Record
type: Class
subclass of: Grapevine Information Entity
IAO_0000112: The clonal selection record for Pinot Noir clone 115 (Dijon series) documents its selection from a single vine in Domaine Ponsot's Clos de la Roche vineyard by Raymond Bernard (ENTAV-INRA) in 1971, characterizing it as a small-cluster, millerandage-prone clone yielding 20-30% less than clone 114 but producing wines of exceptional concentration and aromatic complexity, with full ENTAV certification achieved in 1978 and subsequent global distribution through licensed nurseries. The clonal selection record for Grüner Veltliner clone 17 (Klosterneuburg) traces its origin to a mass selection at Weingut Bründlmayer in Langenlois, documenting virus-free status confirmed through ELISA and PCR testing, moderate vigor, and consistent production of structured wines with characteristic white pepper notes.
IAO_0000114: IAO_0000122
IAO_0000115: Clonal selection record is a grapevine information entity that documents the complete history, methodology, performance evaluation, certification status, and distribution of individually selected and propagated clonal lines of Vitis vinifera cultivars, serving as the primary information resource for tracing the origin, identity, and viticultural characteristics of certified plant material available to grape growers and nurseries worldwide.
IAO_0000116: Clonal selection records constitute the documentary backbone of grapevine plant material identity and quality assurance, bridging the gap between historical empirical selection and modern molecularly verified certification systems. The information entity encompasses the entire lifecycle of a clone from initial field identification through performance evaluation, virus testing, certification, and commercial distribution. National clonal selection programs differ substantially in their methodologies and documentation standards — France's ENTAV system, Germany's Geilweilerhof program, Italy's CRA-VIT selections, and Australia's CSIRO/SARDI program each maintain distinct record structures reflecting national regulatory frameworks. The economic significance of clonal selection records is substantial, as a single clone's characteristics can influence vineyard establishment decisions worth millions of euros over the 25-40 year productive life of a planting. Modern clonal records increasingly incorporate molecular characterization (SSR profiles, SNP genotyping, viral load assessment) alongside traditional ampelographic and oenological evaluation data.
IAO_0000118: Klonakte @de
IAO_0000118: Klondossier @de
IAO_0000118: Klonselektionsdokumentation @de
IAO_0000118: Klonselektionsnachweis @de
IAO_0000118: Klonselektionsprotokoll @de
IAO_0000118: clonal line record
IAO_0000118: clonal selection documentation
IAO_0000118: clone dossier
IAO_0000118: clone record
IAO_0000118: clone selection file
IAO_0000119: Mannini F (2004) Clonal selection in grapevines: interactions between genetic and sanitary strategies to improve propagation material. Acta Horticulturae 652: 21-27 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties. Heredity 104(4): 331-340 This P et al. (2006) Historical origins and genetic diversity of wine grapes. Trends in Genetics 22(9): 511-519
has db xref: no direct PO equivalent

Clone Role
type: Class
subclass of: Grapevine Role
IAO_0000112: Pinot Noir clone 115 (Dijon clone, ENTAV-INRA selection) bears a Clone_Role as an officially registered French clone selected for small berries, loose clusters, and concentrated wine character—distinguished from clone 777 (also Dijon) selected for aromatic intensity and early ripening. Chardonnay clone 96 (FPS selection) serves in a Clone_Role as the most widely planted Chardonnay clone in California, selected for productivity, disease tolerance, and balanced wine character. Riesling clone 239 bears a Clone_Role as a German (Geisenheim) selection prized for aromatic intensity and site expressivity, contrasting with clone 21B selected for higher yield and neutral character.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine role that inheres in a plant or population of Vitis vinifera or Vitis hybrid by virtue of its status as a clone—a genetically uniform population derived by vegetative propagation from a single original mother vine, maintaining genetic identity across all individuals within the clonal lineage. Clone roles encompass both official recognition status (registered, certified, standard designations within regulatory frameworks) and selection methodology status (mass selection, clonal selection, sanitary selection, genetic selection approaches by which clones are identified and developed). Clonal identity in grapevines reflects the exclusively vegetative propagation of commercial cultivars, where each named clone traces to a specific original vine selected for desirable characteristics, with all derived plants theoretically genetically identical (though somatic mutations accumulate over propagation generations). Clone designation systems vary by country—France uses numeric codes with institutional prefix (ENTAV-INRA clones), Germany uses alphanumeric designations (Gm, Gf, Fr prefixes), Italy uses regional codes (VCR, ERSA)—but all serve to identify specific selections within cultivars that differ in agronomic, enological, or sanitary characteristics.
IAO_0000116: Clone_Role is the parent class for the complex classification systems distinguishing clones by official recognition (regulatory status within certification frameworks) and by selection methodology (how the clone was identified and developed). The biological reality of clonal identity is complicated by ongoing somatic mutation—over centuries of vegetative propagation, mutations accumulate creating genetic variation within nominally "clonal" populations—leading to debates about clone boundaries and the relationship between ancient clones and modern selections. Clone choice significantly impacts vineyard performance and wine character studies demonstrate yield differences of 20-50% and wine quality differences readily detected in blind tasting between clones of the same variety grown in identical conditions. The proliferation of clone designations (hundreds of registered clones for major varieties like Pinot Noir) reflects both genuine genetic diversity and the institutional interests of selection programs in registering distinct selections.
IAO_0000118: Klon @de
IAO_0000118: Klonauslese @de
IAO_0000118: Rebklon @de
IAO_0000118: clonal selection
IAO_0000118: clone
IAO_0000118: grapevine clone
IAO_0000118: klonale Selektion @de
IAO_0000118: vine clone
IAO_0000119: Mannini F (2000) Clonal selection in grapevine: interactions between genetic and sanitary strategies, ISHS Acta Horticulturae 528: 17-25 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 ENTAV-INRA (2007) Catalogue des Variétés et Clones de Vigne
has db xref: no direct PO equivalent

Closed Petiolar Sinus
type: Class
subclass of: Petiolar Sinus
IAO_0000112: A closed petiolar sinus on a mature leaf at node 6 of Vitis vinifera cv. Merlot in Pomerol, France, exhibiting characteristic nearly closed configuration with basal lobe margins separated by only 0.3 cm creating narrow slit-like opening, sinus depth of 1.8 cm creating moderate indentation, rounded U-shaped contour with smooth sinus base, basal lobe margins converging at approximately 10-degree angle nearly meeting at petiole attachment, lobe margin edges smooth without teeth in sinus region, moderate to dense pubescence on lobe surfaces particularly near sinus base, almost completely obscuring the petiole at its attachment point requiring careful leaf manipulation to observe petiole insertion, serving as primary diagnostic feature enabling clear distinction from Cabernet Sauvignon (open U-shaped sinus) and Cabernet Franc (open V-shaped sinus) in field identification, measured at BBCH stage 75 (berries pea-sized) in late June on well-developed exterior leaf representing reliable diagnostic expression, demonstrating the high identification value of closed petiolar sinus in this major cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: A petiolar sinus exhibiting narrow separation or complete closure with basal lobe margins meeting or nearly meeting at the petiole-lamina junction in Vitis vinifera, characterized by minimal or no visible gap between lobe margins creating narrow slit-like opening or complete closure, lobe margins converging to meet or approach within 0-5 mm at the petiole attachment point, typically U-shaped configuration with lobes curving inward rather than diverging, obscured or completely hidden petiole at the attachment zone, occurrence in several important cultivars including Merlot (nearly closed to closed), Syrah (closed to slightly open), and Grenache (closed), high diagnostic value distinguishing these closed-sinus cultivars from open-sinus varieties like Cabernet Sauvignon or Sauvignon Blanc, and potential functional implications including more compact leaf base architecture and potentially increased mechanical support at the petiole-lamina junction though experimental evidence is limited. Closed petiolar sinuses develop when basal lobe primordia grow inward during leaf development with genetic programming directing convergent lobe trajectory rather than divergent growth, creating the characteristic narrow or absent gap that persists reliably across environmental conditions making closed sinus a highly stable diagnostic character.
IAO_0000116: Closed petiolar sinuses represent one of three primary sinus categories, distinguished from open sinuses by minimal or no gap between lobe margins and from overlapping sinuses by margins meeting rather than crossing. The closed configuration shows variation in completeness, with some cultivars showing complete closure (margins touching) while others show nearly closed configuration (margins separated by 1-5 mm), creating useful subcategories for finer discrimination. The distinction between closed and overlapping can be subtle in borderline cases, with classification sometimes depending on whether margins merely meet (closed) or actually cross creating occlusion (overlapping). Genetic control is strong with closed versus open showing relatively simple inheritance, though the distinction between closed and overlapping appears more complex suggesting multiple genes or modifying factors. Environmental stability is generally high, with closed configuration maintained across most conditions, though extreme vigor may produce slightly more open sinuses in some leaves requiring assessment of multiple leaves for confident classification. Functional implications remain largely speculative, with proposed advantages including more compact architecture or enhanced mechanical support at the petiole junction lacking strong experimental support. Ampelographic utility is very high, with closed petiolar sinus serving as definitive diagnostic feature distinguishing Merlot, Syrah, and other closed-sinus cultivars from related varieties.
IAO_0000118: closed basal sinus
IAO_0000118: convergent lobe sinus
IAO_0000118: enge Stielbucht @de
IAO_0000118: geschlossener Petiolarsinus @de
IAO_0000118: konvergente Basalbucht @de
IAO_0000118: narrow petiolar sinus
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 136-182 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 79-102.
has db xref: PO:0000014

Clove Aroma Quality
type: Class
subclass of: Spicy Aroma Quality
IAO_0000112: Clove aroma assessment comparing Rioja Reserva aged in American oak (clove intensity 6.8 on 10-point scale, eugenol 42 μg/L) versus French oak (clove 4.5, eugenol 28 μg/L) reveals the oak species effect on spice expression, with American oak's higher eugenol content and more aggressive extraction creating the pronounced clove character traditional in Rioja, while modern French oak-aged examples show more restrained spice allowing greater fruit expression, demonstrating how clove intensity indicates both oak type and regional style evolution.
IAO_0000114: IAO_0000122
IAO_0000115: Clove aroma quality is a spicy aroma quality that represents olfactory perception evoking Syzygium aromaticum (clove) bud-associated scents, characterizing the distinctive warm, sweet-spicy aromatic impression primarily derived from oak barrel aging that serves as a marker for new oak usage and toast level in wine production. Within the BFO framework, this quality specifically addresses the clove subcategory of spicy aroma, distinguished from pepper by its oak-derived rather than grape-derived origin and its role in indicating winemaking treatment rather than varietal character. The ontological significance lies in clove aroma serving as one of the primary sensory indicators of oak aging, where clove intensity and character reveal information about barrel newness, toast level, and the extent to which oak extraction has occurred, making clove assessment essential for evaluating oak integration and appropriateness in barrel-aged wines. The compositional basis for clove aroma centers on eugenol (4-allyl-2-methoxyphenol), a phenolic compound extracted from oak wood that provides clove-like aroma with detection threshold of approximately 6 μg/L in wine, with concentrations in oak-aged wines typically ranging from 5 to 50 μg/L depending on barrel age, toast level, and aging duration. Additional contributors include isoeugenol (providing nutmeg alongside clove character) and acetylated eugenol derivatives formed during toasting. The oak treatment factors affecting clove character include toast level (medium-plus toast maximizing eugenol extraction), barrel age (new oak providing highest eugenol, declining with reuse), and aging duration (longer contact increasing extraction until equilibrium). The interaction between clove and fruit in wine evaluation follows the principle that well-integrated clove complements and enhances fruit complexity while excessive or dominant clove indicates over-oaking that masks varietal character and creates unbalanced wine. Understanding clove…
IAO_0000116: Clove_Aroma_Quality addresses the specifically clove (eugenol-derived) subcategory of spicy aroma, representing an oak-derived rather than grape-derived spice character. This quality is essential for oak treatment evaluation and distinguishes from grape-derived pepper character. The perception of clove as positive or negative depends on integration with fruit and appropriateness for wine style, with excessive clove indicating potential over-oaking.
IAO_0000118: Eugenol-Charakter @de
IAO_0000118: Gewürznelkennote @de
IAO_0000118: Nelkenaroma @de
IAO_0000118: Nelkenduft @de
IAO_0000118: clove bud notes
IAO_0000118: clove spice aroma
IAO_0000118: eugenol character
IAO_0000118: sweet spice scent
IAO_0000119: Chatonnet P et al. (1999) Volatile and odourous compounds in barrel-aged wines: impact of cooperage techniques on the aromatic profile. American Journal of Enology and Viticulture 50(4): 470-476 Pollnitz AP et al. (1999) Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis. Journal of Chromatography A 857(1-2): 239-246
has db xref: no direct PO equivalent

Cluster Accessibility Quality
type: Class
subclass of: Harvest Logistics Quality
IAO_0000112: Cluster accessibility quality comparison in Marlborough evaluated Sauvignon Blanc harvest efficiency under three training system configurations with equivalent canopy management intensity. Vertical shoot positioning with bilateral cordon demonstrated excellent cluster accessibility quality with 95% of clusters clearly visible at consistent 0.6-0.9 m height within the defined fruit zone, minimal foliage obscuration following standard basal leaf removal, and adequate spacing between clusters permitting individual access without interference, achieving harvest productivity of 195 kg per hour. Scott Henry divided canopy showed good cluster accessibility quality on the upper curtain comparable to VSP but reduced accessibility on the lower curtain where pendant clusters required upward reaching and competed with downward-hanging foliage, averaging 170 kg per hour combined. Sprawling single wire training exhibited poor cluster accessibility quality with clusters distributed unpredictably throughout the canopy volume from 0.3 to 1.4 m height, substantial foliage obscuration requiring leaf displacement during picking, and frequent cluster interference within dense zones, limiting productivity to 125 kg per hour and demonstrating how training system design critically influences cluster accessibility quality outcomes.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster accessibility quality is a harvest logistics quality that inheres in a grapevine cultivar or clone within a specific training system configuration and represents the ease with which clusters can be visually located, physically reached, and operationally accessed for removal during harvest, determined by the consistency of cluster positioning relative to the canopy architecture, the degree of cluster obscuration by foliage, the clearance available for hand or tool access to the peduncle, and the spatial separation between clusters permitting individual removal without interference from adjacent fruit. This quality directly influences harvest efficiency by determining the search and access time required per cluster beyond the actual removal operation, with highly accessible cultivar-training combinations enabling rapid, systematic picking while poor accessibility creates time-consuming cluster location, awkward reaching, and interference between adjacent clusters that slows operations and increases damage risk. The ontological significance of cluster accessibility quality lies in its role as a primary determinant of harvest labor productivity independent of cluster removal difficulty, recognizing that pickers must locate and access clusters before removal can occur and that these preliminary operations may consume substantial time when accessibility is poor, particularly in dense canopies or training systems that position fruit in obscured or awkward locations. The biological basis of cluster accessibility quality encompasses the cultivar characteristics determining cluster positioning including peduncle length affecting cluster projection from the cordon or cane, the uniformity of cluster positioning creating predictable locations that facilitate systematic harvest, and the relationship between cluster development timing and canopy density that influences whether clusters emerge clearly from surrounding foliage or become buried within dense leaf growth. Train…
IAO_0000116: Cluster_Accessibility_Quality is_a Harvest_Logistics_Quality, representing the ease of locating and physically accessing clusters for harvest. This class addresses positioning, visibility, and clearance characteristics rather than removal difficulty per se. Strong training system interaction distinguishes this from purely cultivar-determined qualities. Percentage of clusters in defined harvest zones and productivity time allocation provide assessment metrics. Related to Fruit_Zone_Leaf_Layers_Quality through the influence of canopy density on cluster visibility, though accessibility addresses operational rather than microclimate dimensions.
IAO_0000118: Erntezugang-Leichtigkeit @de
IAO_0000118: Fruchtpositionierungsqualität @de
IAO_0000118: Traubensichtbarkeit @de
IAO_0000118: Traubenzugänglichkeit @de
IAO_0000118: cluster positioning quality
IAO_0000118: cluster visibility
IAO_0000118: fruit accessibility
IAO_0000118: harvest access ease
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 64-85 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review. American Journal of Enology and Viticulture 60:251-268 Morris JR (2007) Development and commercialization of a complete vineyard mechanization system. HortTechnology 17:411-420
has db xref: PO:0025610

Cluster Architecture Based Resistance Disposition
type: Class
subclass of: Botrytis Resistance Disposition
IAO_0000112: Quantitative analysis of Cluster_Architecture_Based_Resistance_Disposition at INRAE Bordeaux employed 3D imaging to characterize cluster compactness across 120 cultivars and correlate architectural parameters with grey mold susceptibility. Cluster compactness was quantified using the CI-12 index (berries per cm rachis) and OIV descriptor 204. The compact cultivar 'Pinot Noir' (CI-12 = 8.2, OIV 204 rating 7-9) exhibited mean porosity of only 12% (air space within cluster volume) and berry contact index of 4.3 (mean contact points per berry), creating a persistent humid microenvironment where relative humidity exceeded 90% for 14 hours following a 10mm rainfall event. In contrast, the loose cultivar 'Gewürztraminer clone 643' (CI-12 = 4.1, OIV 204 rating 3) showed porosity of 38% and contact index of 1.8, with cluster humidity returning to ambient within 4 hours post-rainfall. Under natural Botrytis pressure, 'Pinot Noir' developed 52% cluster infection while 'Gewürztraminer clone 643' showed only 18% infection despite 'Gewürztraminer' being generally considered susceptible, demonstrating how cluster architecture can override other susceptibility factors.
IAO_0000114: IAO_0000122
IAO_0000115: A Cluster_Architecture_Based_Resistance_Disposition is a Botrytis_Resistance_Disposition that inheres in a Vitis vinifera cluster and is realized through morphological and structural characteristics that create unfavorable microclimatic conditions for Botrytis cinerea infection and spread, independent of direct physiological or biochemical defense mechanisms. This disposition encompasses the genetically determined cluster structural traits that influence humidity retention, air circulation, berry contact surface area, and wound susceptibility within the cluster microenvironment. Key architectural parameters include cluster compactness (density of berry packing), cluster length and shape (cylindrical, conical, winged), berry size relative to rachis dimensions, pedicel length and flexibility, and rachis branching patterns. Compact clusters with tightly packed berries create persistent high humidity microenvironments following rain or dew events, maintain berry-to-berry contact surfaces that facilitate pathogen spread, and are prone to berry cracking when expanding berries compress against neighbors. In contrast, loose clusters with well-spaced berries dry rapidly after wetting, minimize contact-mediated pathogen transfer, and reduce mechanical stress on berry skins. Cluster architecture is under strong genetic control with moderate to high heritability, enabling effective selection in breeding programs. These structural traits represent constitutive, passive resistance mechanisms that function independently of active defense responses, providing baseline protection that complements inducible biochemical defenses.
IAO_0000116: Cluster_Architecture_Based_Resistance_Disposition is_a Botrytis_Resistance_Disposition. This class encompasses structural traits that reduce disease through environmental modification rather than direct host-pathogen interaction. Child classes include Loose_Cluster_Disposition (low compactness) and Thick_Skin_Disposition (mechanical barrier). Cluster architecture is distinct from but may interact with Cuticle_Based_Resistance_Disposition and Phytoalexin_Based_Botrytis_Resistance_Disposition which represent physiological rather than structural mechanisms.
IAO_0000118: Strukturelle Botrytis-Resistenz @de
IAO_0000118: Traubenarchitektur-basierte Resistenz-Disposition @de
IAO_0000118: Traubenmorphologie-Resistenz @de
IAO_0000118: architectural Botrytis avoidance
IAO_0000118: cluster morphology resistance
IAO_0000118: structural bunch rot resistance
IAO_0000119: Vail ME, Marois JJ (1991) Grape cluster architecture and the susceptibility of berries to Botrytis cinerea, Phytopathology 81:188-191 Molitor D et al. (2012) Impact of grape cluster division on cluster morphology and bunch rot epidemic, American Journal of Enology and Viticulture 63:508-514 Tello J, Ibáñez J (2018) What do we know about grapevine bunch compactness? A state-of-the-art review, Australian Journal of Grape and Wine Research 24:6-23
has db xref: PO:0009001

Cluster Architecture Disposition
type: Class
subclass of: Reproductive Disposition
IAO_0000112: Cluster architecture varies dramatically across V. vinifera cultivars, from the extremely compact cylindrical clusters of Pinot Noir (compactness index 8-12 berries/cm rachis) to the loose conical clusters of Sauvignon Blanc (3-5 berries/cm). Architecture components include rachis length (8-25 cm), primary branch number (4-12), pedicel length (4-12 mm), and berry count (50-350 per cluster). The OIV descriptor 204 classifies cluster density on a 1-9 scale, with 1 being very loose and 9 being very compact. Cluster architecture heritability is moderate to high (h² = 0.55-0.75) for most component traits.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive disposition that is the inherited capacity of a Vitis vinifera plant to develop grape clusters (bunches) with characteristic three-dimensional structure determined by rachis branching pattern, pedicel length, berry number, berry size, and the spatial arrangement of berries within the cluster framework.
IAO_0000116: Cluster_Architecture_Disposition serves as the parent class for traits determining bunch physical structure. Architecture profoundly affects disease susceptibility (particularly Botrytis), harvest method suitability, and wine quality through skin-contact dynamics. The trait complex results from the interaction of inflorescence development genes with berry growth patterns. Selection for loose cluster architecture has become a major breeding objective for disease resistance improvement.
IAO_0000118: Gescheinmorphologie @de
IAO_0000118: Traubenarchitektur @de
IAO_0000118: Traubenstruktur @de
IAO_0000118: bunch architecture trait
IAO_0000118: bunch structure capacity
IAO_0000118: cluster morphology disposition
IAO_0000119: Tello J, Ibáñez J (2018) What do we know about grapevine bunch compactness? A state-of-the-art review. Australian Journal of Grape and Wine Research 24:6-23 Shavrukov YN et al. (2004) Inflorescence and bunch architecture development in Vitis vinifera L. Australian Journal of Grape and Wine Research 10:116-124
has db xref: PO:0025001

Cluster Compactness Description
type: Class
subclass of: Cluster Description
IAO_0000112: The cluster compactness description of Sémillon documents compact clusters resulting from a combination of medium-high fruit set (40-50% of flowers setting berries) and medium-large berry size (1.8-2.5 g) on a moderately short, relatively rigid rachis — this volumetric compactness produces the tightly packed, heavy clusters (200-350 g) that, combined with Sémillon's thin berry skin, create the ideal conditions for Botrytis cinerea infection that in the specific mesoclimate of Sauternes and Barsac develops as noble rot (pourriture noble) rather than destructive grey rot, concentrating sugars and producing the distinctive botrytized flavor compounds of Sauternes wines. The compact Sémillon cluster architecture contrasts with the structurally compact Pinot Noir (where compactness results primarily from high berry number on very short rachis internodes rather than from large berry volume) and the loose clusters of Sauvignon Blanc (where moderate berry number and elongated rachis internodes produce well-separated berries).
IAO_0000114: IAO_0000122
IAO_0000115: A cluster description component that records the overall structural tightness of the mature cluster as an integrated assessment of berry density, rachis flexibility, and the spatial arrangement of berries on the rachis framework, distinguishing between clusters where compactness results from high berry number on a short rigid rachis (structural compactness) versus those where compactness results from large berry size filling the available rachis space (volumetric compactness), with compactness evaluation providing a more holistic assessment of cluster architecture than the berry-level density descriptor alone.
IAO_0000116: Cluster_Compactness_Description provides a higher-level characterization that integrates the berry-level density assessment (OIV 204) with the structural properties of the rachis framework. The distinction between structural compactness and volumetric compactness is practically important because the two types respond differently to viticultural interventions — structural compactness (high berry number on short, rigid rachis) can be alleviated by reducing fruit set through gibberellic acid application at bloom or by mechanical cluster tipping (removing the distal third of the cluster before berry set), while volumetric compactness (large berries filling available space) can be reduced by water deficit strategies that limit berry size or by selecting clones with smaller berries: these different management approaches require correct diagnosis of the compactness type, which in turn requires understanding of the cultivar-specific cluster architecture. Some breeding programs have specifically targeted cluster looseness as a selection criterion — the Julius Kühn-Institut and other European breeding stations evaluate new PIWI selections for cluster architecture alongside disease resistance, recognizing that loose clusters reduce the need for Botrytis management even when chemical resistance is not available, and that the combination of loose cluster architecture with disease resistance gene pyramids creates cultivars requiring minimal to zero fungicide input.
IAO_0000118: Gesamtpackungs-Bewertung @de
IAO_0000118: Trauben-Strukturdichte @de
IAO_0000118: Traubenkompaktheits-Beschreibung @de
IAO_0000118: bunch compactness assessment
IAO_0000118: cluster structural tightness
IAO_0000118: overall packing evaluation
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Tello J and Ibáñez J (2018) What do we know about grapevine bunch compactness? A state-of-the-art review, Australian Journal of Grape and Wine Research 24: 6-23 Molitor D et al. (2012) Viticulture and wine quality under a changing climate, Journal of Agricultural Science 150: 137-156
has db xref: PO:0025337

Cluster Compactness Disposition
type: Class
subclass of: Cluster Architecture Disposition
IAO_0000112: Cluster compactness is quantified by multiple metrics including berries per centimeter of rachis (3-15 range), the CI-12 compactness index, and visual OIV 204 scoring. Pinot Noir exhibits high compactness (10-14 berries/cm, OIV 7-9) while Gewürztraminer shows moderate-high values (8-11 berries/cm, OIV 5-7). Compactness increases Botrytis incidence exponentially, with infection rates of 5-10% in loose clusters versus 30-60% in compact clusters under identical conditions. Berry deformation in highly compact clusters can reach 15-25% of berry diameter, affecting skin integrity.
IAO_0000114: IAO_0000122
IAO_0000115: A cluster architecture disposition that is the inherited capacity of a Vitis vinifera plant to develop clusters with a characteristic degree of berry packing density, determined by the relationship between berry number, berry size, rachis length, and rachis branching pattern, affecting the spatial proximity of adjacent berries.
IAO_0000116: Cluster_Compactness_Disposition serves as the parent class for specific density categories. Compactness results from the interaction of multiple underlying traits and cannot be modified by single-gene manipulation. Management practices including gibberellin application, early leaf removal, and bloom-time irrigation stress can reduce compactness by 20-40% in susceptible cultivars. Compactness assessment timing is critical, as post-veraison berry softening increases apparent density.
IAO_0000118: Beerenpacking @de
IAO_0000118: Kompaktheits-Disposition @de
IAO_0000118: Traubendichte @de
IAO_0000118: berry packing disposition
IAO_0000118: bunch density trait
IAO_0000118: cluster tightness
IAO_0000119: Tello J et al. (2015) A new image-based tool for the high throughput phenotyping of pollen viability: evaluation of inter- and intra-cultivar diversity in grapevine. Plant Methods 11:16 Molitor D et al. (2012) Timing of cluster-zone leaf removal and its impact on canopy morphology, cluster structure and bunch rot susceptibility of grapes. Journal International des Sciences de la Vigne et du Vin 46:149-159
has db xref: PO:0025001

Cluster Density Description
type: Class
subclass of: Cluster Description
IAO_0000112: The cluster density description of Pinot Noir documents very dense clusters (OIV 204:9) in which berries are so tightly packed that mutual compression produces flattened contact surfaces on adjacent berries, with the inner berries receiving no air circulation and the rachis branches completely obscured by the continuous berry mass — this extreme density is the primary factor driving Pinot Noir's notorious susceptibility to Botrytis cinerea bunch rot, as compressed berry skins crack under expansion pressure during ripening (particularly following rainfall events), creating entry points for fungal infection that spreads rapidly through the tightly packed interior where humidity remains near 100%. The very dense packing of Pinot Noir contrasts with the loose clusters of Gewürztraminer (OIV 204:3, berries separated by visible rachis segments, minimal berry-to-berry contact) and the very loose clusters of some Muscat clones (OIV 204:1, berries hanging freely on individual pedicels with complete air circulation around each berry).
IAO_0000114: IAO_0000122
IAO_0000115: A cluster description component that records the degree of berry packing within the mature cluster according to OIV descriptor 204, scored on a scale from very loose (state 1, berries clearly separated with visible rachis branches between them) through loose, medium, dense, to very dense (state 9, berries strongly compressed against each other with deformed contact surfaces and no rachis visible), with cluster density reflecting the ratio of total berry volume to the spatial volume defined by the cluster outline and having critical consequences for Botrytis cinerea susceptibility, berry skin integrity, and spray penetration effectiveness.
IAO_0000116: Cluster_Density_Description documents a character of exceptional viticultural importance because cluster density is the single strongest predictor of Botrytis bunch rot susceptibility among the morphological cluster characters — dense clusters trap moisture, prevent fungicide spray penetration, create berry skin damage through compression, and maintain the high-humidity microenvironment within the cluster interior that favors Botrytis infection and sporulation. The OIV scoring system assesses density visually and tactilely at harvest maturity, using the mobility of individual berries within the cluster as the practical criterion — in loose clusters (state 1-3), individual berries can be moved freely without displacing adjacent berries in medium clusters (state 5), berries move but contact adjacent berries in dense clusters (state 7-9), berries cannot be moved without deforming or displacing the entire cluster structure: this functional definition captures the practical consequence of density more effectively than geometric measurements alone. Cluster density is determined by the interaction of inflorescence branching architecture (rachis branch length and spacing, genetically determined) with fruit set percentage and berry size (environmentally modulated) — the same inflorescence architecture produces loose clusters under poor fruit set conditions and dense clusters under high fruit set conditions, explaining the season-to-season variation in density that can span 2-4 OIV scale points for a single cultivar.
IAO_0000118: Beerenpacking-Bewertung @de
IAO_0000118: Traubendichte-Beschreibung @de
IAO_0000118: Traubenkompaktheit-Einstufung @de
IAO_0000118: berry packing assessment
IAO_0000118: bunch density record
IAO_0000118: cluster tightness characterization
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Vail ME and Marois JJ (1991) Grape cluster architecture and the susceptibility of berries to Botrytis cinerea, Phytopathology 81: 188-191 UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025337

Cluster Description
type: Class
subclass of: Ampelographic Description
IAO_0000112: The cluster description of Pinot Noir documents small, compact, cylindrical clusters (OIV 202:3, OIV 204:7, OIV 208:1) weighing 80-150 g at harvest, with a short semi-lignified peduncle (15-25 mm), no wings or a single small wing, and tightly packed berries exhibiting mutual compression at the contact zones — this compact, small cluster architecture is one of Pinot Noir's most recognizable cultivar features (the name Pinot itself derives from the French pin, pine cone, reflecting the cluster's resemblance to a pine cone) and has direct viticultural consequences including high susceptibility to Botrytis cinerea infection in the compressed berry interior where air circulation is minimal and berry skin integrity is compromised by mutual pressure.
IAO_0000114: IAO_0000122
IAO_0000115: An ampelographic description component that documents the morphological characteristics of the mature grape cluster (bunch) at harvest — the compound fruit structure developed from the inflorescence — recording size, shape, compactness, wing development, peduncle length and lignification, and the overall architectural configuration that determines the cultivar-specific cluster phenotype with consequences for yield, disease susceptibility, harvest method suitability, and wine or table grape quality potential.
IAO_0000116: Cluster_Description addresses the harvested fruit structure that is the ultimate product of viticultural management and the starting material for winemaking or fresh market delivery — cluster morphology is therefore the ampelographic domain where cultivar identification intersects most directly with quality assessment and commercial value determination. The cluster develops from the inflorescence over approximately 14-16 weeks from bloom to harvest, with the final cluster architecture determined by the interaction of the genetically predetermined inflorescence branching pattern with fruit set percentage (the proportion of flowers that develop into berries), berry size (determined by seed number and cultivar-specific cell division and expansion patterns), and rachis elongation or contraction during berry development: the same inflorescence structure can produce either a compact or a loose cluster depending on fruit set — high fruit set with large berries produces compact clusters prone to berry compression and disease, while low fruit set or small berries produces loose clusters with better air circulation and disease resistance. The OIV descriptor system characterizes clusters at the harvest-ripe stage (E-L stage 38) when the cluster has achieved its final size and configuration, using descriptors for overall size (OIV 202), density/compactness (OIV 204), number of wings (OIV 209), and shape (OIV 208) that together define the cluster phenotype.
IAO_0000118: Ernte-Trauben-Charakterisierung @de
IAO_0000118: Trauben-Beschreibung @de
IAO_0000118: Traubenmorphologie @de
IAO_0000118: bunch morphology description
IAO_0000118: grape cluster characterization
IAO_0000118: harvest cluster documentation
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025337

Cluster Exposure Quality
type: Class
subclass of: Canopy Gaps Quality
IAO_0000112: Cluster exposure quality optimization in Stellenbosch Cabernet Sauvignon compared leaf removal intensities in a warm climate context where balancing exposure benefits against sunburn risk presented management challenges. No leaf removal treatment produced cluster exposure quality of only 6% ambient PAR with 78% of clusters classified as interior clusters on point quadrat assessment, resulting in methoxypyrazine concentration of 24 ng/L and anthocyanins of 1.0 mg/g. Moderate morning-side-only leaf removal improved cluster exposure quality to 14% ambient PAR and 35% interior clusters, reducing methoxypyrazines to 11 ng/L while increasing anthocyanins to 1.6 mg/g with negligible sunburn. Aggressive both-sides leaf removal achieved cluster exposure quality of 28% ambient PAR and only 12% interior clusters, further reducing methoxypyrazines to 6 ng/L but with anthocyanins declining to 1.3 mg/g and 15% berry sunburn damage, demonstrating the cluster exposure quality optimum at intermediate exposure levels for this hot climate site.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster exposure quality is a canopy gaps quality that inheres in the fruit zone of a grapevine canopy system and represents the degree to which developing grape clusters receive direct or minimally attenuated solar radiation, air circulation, and spray coverage as determined by the positioning of clusters relative to canopy gaps, the leaf layer number immediately surrounding cluster positions, and the management interventions specifically targeting fruit zone openness through basal leaf removal and fruit zone shoot management. This quality directly addresses the environmental conditions experienced by the primary target tissue for quality development, recognizing that overall canopy gap characteristics may not accurately reflect the specific conditions at cluster positions if gaps and clusters are not spatially aligned within the canopy architecture. The ontological significance of cluster exposure quality lies in its role as the proximate determinant of berry developmental environment, wherein light exposure intensity and duration drive phenolic biosynthesis, influence organic acid metabolism, affect aromatic precursor development, and determine the visual characteristics of berry pigmentation that contribute to wine color and quality perception. The functional consequences of cluster exposure quality operate through multiple interconnected pathways including direct photomorphogenic signaling in berry tissues responding to light quality and quantity, temperature effects wherein exposed clusters experience higher daytime temperatures promoting metabolic acceleration but also potentially heat stress in hot climates, and disease-related effects wherein exposed clusters dry rapidly and receive better spray coverage than shaded clusters surrounded by dense foliage. The measurement of cluster exposure quality employs various approaches including the percentage interior clusters metric from point quadrat analysis indicating clusters with obstructing foliage, direct measu…
IAO_0000116: Cluster_Exposure_Quality is_a Canopy_Gaps_Quality, representing the specific fruit-zone-focused dimension of canopy openness assessment. This class addresses the environmental conditions at cluster positions specifically rather than general canopy gap characteristics. Distinguished from Light_Penetration_Quality by the explicit focus on cluster-level assessment. The percentage interior clusters metric from point quadrat analysis provides standardized quantification. The optimal PAR target of 10-20% ambient with cultivar and climate-specific upper limits for sunburn avoidance provides practical management guidance.
IAO_0000118: Fruchtzonenoffenheit @de
IAO_0000118: Traubenbelichtung @de
IAO_0000118: Traubenexposition @de
IAO_0000118: Traubenfreistellung @de
IAO_0000118: bunch exposure
IAO_0000118: fruit exposure
IAO_0000118: fruit zone openness
IAO_0000118: grape cluster illumination
IAO_0000119: Spayd SE et al. (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53:171-182 Downey MO et al. (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. American Journal of Enology and Viticulture 57:257-268 Chorti E et al. (2010) Effects of different cluster sunlight exposure levels on ripening and anthocyanin accumulation in Nebbiolo grapes. American Journal of Enology and Viticulture 61:23-30
has db xref: PO:0025610

Cluster Length
type: Class
subclass of: Cluster Size Description
IAO_0000112: The cluster length of Riesling documents short to medium clusters (OIV 202:3-5) measuring 100-160 mm from the proximal branch insertion to the terminal berries — the compact rachis with closely spaced lateral branches produces a relatively short cluster that is wider relative to its length (length-to-width ratio approximately 1.5-2.0) compared to the elongated clusters of Nebbiolo (200-280 mm, length-to-width ratio 3.0-4.0 for the characteristically long, loosely cylindrical Nebbiolo cluster). The cluster length measurement was standardized on 20 representative clusters per cultivar at harvest maturity, with the measurement axis defined as the straight-line distance along the rachis from the most proximal lateral branch to the cluster terminus, excluding the peduncle.
IAO_0000114: IAO_0000122
IAO_0000115: A cluster size description component that records the length of the mature cluster measured from the first (most proximal) branch insertion on the rachis to the tip of the terminal berry group, expressed in millimeters and scored according to OIV descriptor 202 on a scale from very short (state 1, 300 mm), providing the primary dimensional measurement of cluster extent along the rachis axis.
IAO_0000116: Cluster_Length documents the longitudinal dimension that is the most commonly measured cluster size parameter and the basis of the primary OIV cluster size descriptor (OIV 202). The measurement is straightforward but requires standardization of the measurement endpoints — the proximal boundary is defined at the first branch insertion (not the peduncle insertion, which would include the peduncle length as an additional variable), and the distal boundary at the tip of the terminal berry group (not the rachis tip, which may extend beyond the last berry in some cultivars): this standardization ensures comparability across observers and sites. Cluster length is determined by two developmental factors — the number of lateral branch insertions along the rachis (reflecting the inflorescence branching complexity established during bud organogenesis) and the internode length between successive branch insertions (reflecting rachis elongation during the bloom and post-bloom period) — and both factors are cultivar-specific with environmental modulation. The relationship between cluster length and cluster weight is non-linear because it depends on compactness — a long, loose cluster may weigh less than a short, compact cluster of the same cultivar due to lower berry density per unit of rachis length.
IAO_0000118: Rappen-Ausdehnung @de
IAO_0000118: Trauben-Längenmessung @de
IAO_0000118: Traubenlänge @de
IAO_0000118: bunch length measurement
IAO_0000118: cluster longitudinal dimension
IAO_0000118: rachis extent
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0025337

Cluster Number Quality
type: Class
subclass of: Quantity Yield Quality
IAO_0000112: Cluster number assessment for yield estimation in Chardonnay reveals the pruning and fruitfulness interaction determining production, with pruning leaving 20 buds per vine, bud fruitfulness assessment showing 1.8 clusters per bud (36 potential clusters), actual budbreak at 90% (18 shoots from 20 buds), producing 32 clusters per vine (18 shoots × 1.8 clusters minus some weak distal clusters), which at target cluster weight of 150 g projects yield of 4.8 kg/vine (6.4 t/ha at 1333 vines/ha), demonstrating how cluster number integrates pruning decisions with vine fruitfulness to establish yield framework.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster number quality is a quantity yield quality that represents the count of fruit clusters produced per vine, characterizing the first component of yield determination that is established primarily through bud fruitfulness (clusters initiated the previous season) and retention at pruning, with cluster number setting the framework within which cluster weight determines final yield. Within the BFO framework, this quality specifically addresses the cluster count dimension of yield components, distinguishing the number of clusters from their size or composition while recognizing that cluster number is the yield component most directly controlled by pruning decisions (how many buds are retained) and most predictable from bud fruitfulness assessment before budbreak. The ontological significance lies in cluster number being the primary determinant of yield potential that is established early and remains relatively fixed through the season, where the number of clusters emerging from retained buds sets the maximum possible cluster count (barring secondary or tertiary bud contribution), with subsequent cluster thinning providing the primary management tool for reducing cluster number if the natural count exceeds target levels. The determination of cluster number involves the interaction between bud fruitfulness (clusters per bud, determined by conditions during bud differentiation the previous season), bud retention at pruning (how many buds are left per vine), budbreak success (percentage of retained buds producing shoots), and cluster retention (whether all clusters on emerged shoots are retained or some are removed), with each factor contributing to final cluster count. The cultivar variation in typical cluster numbers reflects differences in fruitfulness, training system requirements, and quality optimization, with typical ranges from 15-25 clusters per vine for quality-focused vinifera production to 40-80 clusters for high-yielding juice grape or table grape systems,…
IAO_0000116: Cluster_Number_Quality addresses the count of fruit clusters determining the first yield component. This quality is controlled by pruning decisions and bud fruitfulness from the previous season. The class supports yield prediction and crop load management through cluster number characterization.
IAO_0000118: Büschelzahl @de
IAO_0000118: Infrukteszenzzählung @de
IAO_0000118: Trauben pro Rebe @de
IAO_0000118: Traubenzahlqualität @de
IAO_0000118: bunch count
IAO_0000118: bunch number
IAO_0000118: clusters per vine
IAO_0000118: infructescence count
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 145-230 May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119
has db xref: PO:0025066

Cluster Packing Density Quality
type: Class
subclass of: Density Quality
IAO_0000112: Cluster packing density evaluation of Pinot Noir clones in Oregon reveals Dijon clone 777 producing compact clusters (OIV rating 7-9, packing density 0.78 g/mL) with 40% higher Botrytis incidence compared to Pommard clone producing loose clusters (OIV rating 3-5, packing density 0.58 g/mL), driving clonal selection decisions in humid vintage years where disease pressure outweighs the concentration advantages sometimes associated with compact cluster architecture.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster packing density quality is a bulk density quality that inheres in grape clusters and represents the compactness of berry arrangement within the infructescence structure, quantifying the ratio of berry volume to total cluster volume including interstitial spaces between berries. Within the BFO framework, this quality characterizes the spatial organization emerging from the interaction of berry size, berry number, rachis architecture, and pedicel length that collectively determine how tightly berries are packed within the cluster envelope. The ontological significance extends to cluster compactness serving as a primary determinant of disease susceptibility, where tightly packed clusters with minimal air circulation create humid microenvironments favoring Botrytis cinerea development, while loose clusters with abundant interstitial space promote drying and resist fungal colonization. Cluster packing density is assessed through various methodologies including visual OIV descriptor scales (OIV 204) rating compactness from very loose to very dense, gravimetric approaches calculating density from cluster mass and measured or estimated volume, and image analysis quantifying the two-dimensional packing ratio in standardized photographs. The developmental determination of cluster packing involves both genetic factors controlling rachis length, branch angle, and berry size, and environmental influences including water status during cell division that affects berry number and post-véraison conditions affecting final berry volume. Cultivar differences in cluster packing range from extremely compact varieties like Pinot Noir where berry deformation occurs due to mutual pressure to loose-clustered varieties like Gewürztraminer where individual berries remain distinct. Understanding cluster packing density supports clonal selection for disease resistance, guides canopy management decisions affecting cluster microclimate, and informs sorting decisions where compact clusters …
IAO_0000116: Cluster_Packing_Density_Quality addresses the infructescence organizational scale, distinguishing from Berry_Density_Quality of individual fruits and Canopy_Density_Quality of the vine vegetation mass. This quality aligns with OIV descriptor 204 (bunch density/compactness) but extends beyond ordinal rating to quantitative density measurement. The class encompasses both genetic determination (cluster architecture) and environmental modification (berry size variation) of packing density.
IAO_0000118: Beerenpachung @de
IAO_0000118: Traubendichte @de
IAO_0000118: Traubenkompaktheit @de
IAO_0000118: Traubenstruktur @de
IAO_0000118: bunch density
IAO_0000118: cluster compactness
IAO_0000118: cluster tightness
IAO_0000118: infructescence packing
IAO_0000119: Tello J, Ibáñez J (2014) Evaluation of indexes for the quantitative and objective estimation of grapevine bunch compactness. Vitis 53(1): 9-16 Molitor D et al. (2012) Yield and quality of Pinot noir grapes as affected by early leaf removal. OENO One 46(1): 25-30
has db xref: PO:0025281

Cluster Shape Description
type: Class
subclass of: Cluster Description
IAO_0000112: The cluster shape description of Cabernet Sauvignon documents a conical shape (OIV 208:2) with one prominent wing — the cluster tapers from a broad shoulder region (where the single elongated primary lateral branch creates a wing extending 30-60 mm laterally from the rachis) to a narrow distal tip, producing the characteristic pyramidal silhouette that is one of Cabernet Sauvignon's most recognizable cluster features. This conical, single-winged shape distinguishes Cabernet Sauvignon from the cylindrical clusters of Pinot Noir (OIV 208:1, uniform width from top to bottom with no wing development), the cylindrical-conical clusters of Riesling (OIV 208:1-2, slight taper but no prominent wing), and the heavily winged clusters of Trebbiano Toscano (OIV 208:2 with 2-3 wings, creating a broad pyramidal cluster with multiple lateral extensions).
IAO_0000114: IAO_0000122
IAO_0000115: A cluster description component that records the overall outline form of the mature cluster according to OIV descriptor 208, classifying clusters as cylindrical (state 1), conical (state 2), funnel-shaped/inverted conical (state 3), or other forms including cylindrical-conical, winged, and branched types, with the shape determined by the spatial distribution of lateral branch lengths along the rachis axis and the number and prominence of wings (elongated primary lateral branches) that create the cultivar-characteristic cluster silhouette.
IAO_0000116: Cluster_Shape_Description documents the spatial architecture of the cluster that is one of the most visually distinctive and commonly cited cultivar identification characters — the cluster shape is frequently the first descriptor mentioned in popular cultivar descriptions (e.g., "Pinot Noir: small, compact, cylindrical cluster") and is recognizable at vineyard walking distance. The shape is determined by the pattern of lateral branch (wing) development along the rachis — in cylindrical clusters, the lateral branches are of similar length from top to bottom, producing uniform width in conical clusters, the proximal branches are longer than the distal branches, creating the characteristic taper and in winged clusters, one or more proximal branches are disproportionately elongated, producing prominent lateral extensions that break the simple geometric outline: the number and size of wings is a particularly informative character, ranging from no wings (Pinot Noir, yielding simple cylindrical or conical outlines) through one wing (Cabernet Sauvignon, Merlot) to two or more wings (some Trebbiano types, Carignan, many table grapes), with wing development reflecting the branching architecture of the underlying inflorescence primordium established during bud organogenesis. Cluster shape is among the more genetically stable cluster descriptors — while cluster size and weight vary substantially with yield and environment, the fundamental shape (cylindrical versus conical versus winged) is maintained across conditions because it reflects the structural branching pattern rather than the quantitative berry filling of that structure.
IAO_0000118: Trauben-Architekturtyp @de
IAO_0000118: Trauben-Umrissform @de
IAO_0000118: Traubenform-Beschreibung @de
IAO_0000118: bunch shape classification
IAO_0000118: cluster architecture type
IAO_0000118: cluster outline form
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia UPOV (2011) Guidelines for the Conduct of Tests for Distinctness, Uniformity and Stability — Vine (Vitis L.), TG/50/9
has db xref: PO:0025337

Cluster Size Description
type: Class
subclass of: Cluster Description
IAO_0000112: The cluster size description of Grenache documents large clusters (OIV 202:7) with typical dimensions of 200-280 mm length, 120-180 mm width, and 250-500 g weight at harvest — these large clusters, combined with Grenache's high fruitfulness (2-3 clusters per shoot), produce the substantial yield potential (10-15 t/ha without thinning) that makes Grenache one of the highest-yielding premium wine grape cultivars, but also necessitates aggressive cluster thinning for quality-focused production to achieve the 6-8 t/ha yields typical of high-quality Châteauneuf-du-Pape or Priorat wines. The large cluster size of Grenache contrasts with the very small clusters of Pinot Noir (OIV 202:3, 80-130 mm length, 80-150 g) and the medium clusters of Cabernet Sauvignon (OIV 202:5, 140-180 mm length, 100-200 g).
IAO_0000114: IAO_0000122
IAO_0000115: A cluster description component that records the dimensional characteristics of the mature cluster — length, width, and weight — scored according to OIV descriptor 202 (cluster length) on a scale from very small (state 1) to very large (state 9), with cluster size reflecting the cultivar-specific yield potential per cluster that is modulated by fruit set, berry size, and the number and length of rachis branches developed from the original inflorescence architecture.
IAO_0000116: Cluster_Size_Description integrates the three dimensional measurements — length, width, and weight — that together characterize the overall magnitude of the cluster as a yield-bearing unit. Cluster size is the most environmentally variable of the cluster descriptors, because it reflects the cumulative outcome of multiple developmental processes each subject to environmental modification — inflorescence primordium number (determined in the previous season), flower number per inflorescence, fruit set percentage (typically 20-50%, strongly affected by bloom-period weather), berry number per cluster, and individual berry weight (affected by water availability, crop load, and temperature during berry development): this compounded environmental sensitivity means that cluster size can vary by a factor of 2-3 between seasons for the same cultivar on the same site, making multi-year measurement essential for establishing the cultivar-characteristic size range. Despite this variability, the relative ranking of cultivars by cluster size is maintained across environments — large-clustered cultivars (Grenache, Mourvèdre, Cinsaut) consistently produce larger clusters than small-clustered cultivars (Pinot Noir, Riesling, Muscat à Petits Grains) under any given growing conditions, confirming the strong genetic component underlying the environmental variation.
IAO_0000118: Trauben-Dimensionserfassung @de
IAO_0000118: Trauben-Größenbestimmung @de
IAO_0000118: Traubengröße-Beschreibung @de
IAO_0000118: bunch dimension record
IAO_0000118: cluster size assessment
IAO_0000118: grape cluster measurement
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press
has db xref: PO:0025337

Cluster Size Disposition
type: Class
subclass of: Cluster Architecture Disposition
IAO_0000112: Cluster size spans a 10-fold range across V. vinifera cultivars, from small-clustered Pinot Noir (80-150 g average) to large-clustered Trebbiano Toscano (400-800 g). Cluster weight comprises berry weight (60-75% of total) and rachis weight (2-5%), with berry number being the primary determinant of cluster size variation (r = 0.85). Size consistency within cultivar shows CV of 25-40% depending on vine uniformity and crop load. Cluster size interacts with cluster number to determine yield, with typical relationships of 20-30 clusters × 150 g = 3-4.5 kg/vine for premium wine production.
IAO_0000114: IAO_0000122
IAO_0000115: A cluster architecture disposition that is the inherited capacity of a Vitis vinifera plant to develop clusters of characteristic weight and dimensions, determined by rachis length, branch number, berry count, and individual berry weight, affecting yield potential and optimal crop load management.
IAO_0000116: Cluster_Size_Disposition serves as the parent class for large and small cluster categories. Size reflects both genetic potential and environmental expression, with significant plasticity in response to crop load, water status, and nutrition. Cluster thinning and shoot thinning modify effective cluster size at the vine level. Size assessment should specify developmental stage, as clusters gain 40-60% of final weight during the post-veraison ripening period.
IAO_0000118: Gescheingröße-Disposition @de
IAO_0000118: Traubengewicht @de
IAO_0000118: Traubengröße @de
IAO_0000118: bunch dimension capacity
IAO_0000118: bunch size trait
IAO_0000118: cluster weight disposition
IAO_0000119: Clingeleffer PR (2001) Crop development, crop estimation and crop control to secure quality and production of major wine grape varieties. Final Report to GWRDC, CSIRO Plant Industry Dunn GM, Martin SR (2007) A functional association in Vitis vinifera L. cv. Cabernet Sauvignon between the extent of primary branching and the number of flowers formed per inflorescence. Australian Journal of Grape and Wine Research 13:95-100
has db xref: PO:0025001

Cluster Spacing Development
type: Class
subclass of: Flower Cluster Separation
IAO_0000112: Pinot Noir in Burgundy shows cluster spacing development during late May Year N+1 at BBCH 57 over 2-3 days, with rachis adding 3-5 mm final length distributing spacing to 2.5-3.5 mm between 16-22 primary branches, branch angles adjusting 8-12 degrees optimizing distribution, under continental conditions of 16-20°C temperature, typical of this moderately loose-clustered early-to-mid season cultivar completing architectural refinement before individual flower separation
IAO_0000114: IAO_0000122
IAO_0000115: Cluster spacing development represents the refinement phase where established branch separations enhance through continued differential elongation and positioning adjustments, optimizing spatial distribution of flower groups creating final cluster architecture before individual flower separation. This fine-tuning developmental phase occurs during late May in temperate regions Year N+1 following initial cluster separations, typically spanning 2-3 days as coordinated growth adjustments complete spatial organization preparing for individual flower separation and anthesis. Spacing enhancement mechanism involves continued rachis elongation between branch attachment points increasing inter-branch distances, progressive branch angle adjustment through differential growth refining spatial positioning, and localized branch elongation at specific positions correcting irregularities in flower distribution. Rachis growth during spacing development typically adds 2-5 mm total length distributing increment across inter-branch regions, with growth rate declining from earlier elongation phase as maturation approaches but sufficient to enhance established separations. Branch repositioning involves subtle angular adjustments typically 5-15 degrees refining three-dimensional cluster architecture, with adjustments creating more uniform spatial distribution and optimizing light penetration and air circulation within cluster structure. Localized elongation in specific branches showing compressed spacing provides corrective growth enhancing separation in tight regions, creating more uniform flower group distribution improving microenvironmental uniformity within cluster. Flower bud enlargement continues during spacing development with buds reaching 3-4 mm preparing for individual separation and anthesis, with flower organ maturation within enclosing calyptra approaching completion. Spatial optimization during this phase creates cluster architecture balancing competing requirements includi…
IAO_0000116: Cluster_Spacing_Development is third of four Flower_Cluster_Separation subphases, distinguished by refinement of established separations rather than initial establishment. Follows Primary and Secondary Cluster Separation. Transitions to Individual_Cluster_Definition completing group organization. Represents final architectural adjustments before individual flower separation. Optimizes cluster microenvironment for flowering and development.
IAO_0000118: Abstands-Entwicklung @de
IAO_0000118: Feinabstimmung der Gliederung @de
IAO_0000118: Gescheinsraumoptimierung @de
IAO_0000118: architektonische Verfeinerung @de
IAO_0000118: cluster architecture optimization
IAO_0000118: final spacing adjustment
IAO_0000118: spacing refinement
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 348-352 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Cluster Thinning Protocol
type: Class
subclass of: Canopy Management Description
IAO_0000112: The cluster thinning protocol for Pinot Noir in the Côte de Nuits specifies vendange verte (green harvest) at E-L 33-35 (bunch closure to onset of véraison) retaining a maximum of 7-8 clusters per vine (1 cluster per shoot on the strongest shoots, removing second clusters entirely) — removal priorities are second clusters on each shoot (typically smaller and later-ripening), clusters with poor set showing extensive millerandage, and clusters on the weakest shoots with fewer than 10 leaves above the cluster, with the objective of reducing potential yield from 55-60 hl/ha to the target 38-42 hl/ha while ensuring that all retained clusters have a minimum of 12-15 cm² functional leaf area per gram of fruit, exceeding the 10 cm²/g threshold below which Pinot Noir fails to achieve adequate phenolic maturity in the Burgundian climate.
IAO_0000114: IAO_0000122
IAO_0000115: A canopy management description that documents the selective removal of entire grape clusters from the vine during the growing season to reduce crop load, improve the ratio of leaf area to fruit weight, and enhance the concentration and ripening uniformity of retained clusters, specifying the timing (phenological stage), target cluster number per vine or per shoot, cluster selection criteria (removal priorities), and target yield after thinning.
IAO_0000116: Cluster_Thinning_Protocol documents the most direct yield reduction intervention available during the growing season, widely practiced in premium viticulture where quality-oriented yield targets fall below the vine's natural productive capacity. The practice is conceptually simple — remove excess clusters to concentrate vine resources into fewer, better-ripened clusters — but the timing, severity, and selection criteria significantly influence the qualitative outcome: early thinning at fruit set (E-L 27) provides the longest period for compensatory berry enlargement in retained clusters (partially offsetting the yield reduction), while late thinning at véraison (E-L 35) minimizes compensatory growth but wastes vine resources already invested in the removed clusters. The optimal thinning timing for quality is generally considered to be around bunch closure to early véraison (E-L 33-35), when cluster quality assessment (set uniformity, health, ripening progression) is most reliable and sufficient season remains for the vine to redirect resources to retained fruit. The economic cost of cluster thinning is substantial — 40-80 labor hours/ha for manual removal, representing a direct input cost of 400-800 EUR/ha plus the opportunity cost of discarded crop.
IAO_0000118: Ertragsreduktions-Protokoll @de
IAO_0000118: Grünlese-Spezifikation @de
IAO_0000118: Traubenausdünnungs-Protokoll @de
IAO_0000118: crop thinning specification
IAO_0000118: green harvest protocol
IAO_0000118: vendange verte protocol
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 370-378 Galet P (2000) General Viticulture, Oenoplurimedia pp: 310-330 Reynolds AG et al. (2007) Magnitude of viticultural and enological effects I: Relative impacts of cluster thinning and yeast strain on composition of Chardonnay Musqué, American Journal of Enology and Viticulture 58: 25-37
has db xref: no direct PO equivalent

Cluster Volume Quality
type: Class
subclass of: Volume Quality
IAO_0000112: Cluster volume assessment in Sangiovese for Brunello di Montalcino production reveals the typical heterogeneity of this cultivar, with cluster volumes ranging from 80-180 mL within a single vine due to variable fruit set (60-120 berries per cluster), necessitating cluster-by-cluster sorting at harvest based on visual assessment of cluster architecture, compactness, and berry uniformity to select only well-formed, moderately loose clusters (volume 100-140 mL) for fermentation of the primary wine.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster_Volume_Quality represents the three-dimensional spatial extent of the entire grape cluster (infructescence) including the rachis framework and all attached berries. This quality integrates individual berry volumes with cluster architecture to characterize the overall fruit unit that is the basis of harvest yield and the practical unit for many viticultural operations. Cluster volume varies enormously across cultivars and growing conditions, typically ranging from 50-500 mL for wine grapes and reaching 1000-2000 mL for some table grape cultivars with elongated clusters. Cluster volume is determined by the number of berries (typically 50-200 for wine grapes), individual berry volume, and the spatial arrangement imposed by rachis branching pattern. Loose clusters occupy greater volume relative to total berry volume than compact clusters, with important implications for air circulation, spray penetration, and disease susceptibility. Cluster volume measurement employs water displacement of entire clusters or volumetric estimation from cluster dimensions (length, width, depth) using shape-specific coefficients. The relationship between cluster volume and cluster weight depends on berry density and cluster compactness, with typical density values of 0.6-0.9 g/mL for intact clusters (reflecting interberry air spaces). Cluster volume assessment informs yield estimation when combined with cluster counts, and contributes to harvest logistics planning for bin and tank capacity allocation.
IAO_0000116: Cluster_Volume_Quality encompasses the entire infructescence as a functional unit, distinct from the summation of individual berry volumes which would exclude rachis volume and interberry spaces. Cluster compactness indices relate cluster volume to berry number or cluster weight, providing standardized descriptors for this important quality character. The OIV descriptor 204 assesses cluster compactness on a categorical scale (very loose to very compact) that can be related to volumetric measurements. Cluster volume changes through the season as berries develop, reaching maximum at harvest maturity. Post-véraison water deficit can reduce cluster volume through both berry shrinkage and berry abscission in extreme cases.
IAO_0000118: Gescheinvolumen @de
IAO_0000118: Traubengröße @de
IAO_0000118: Traubenrauminhalt @de
IAO_0000118: Traubenvolumen @de
IAO_0000118: bunch volume
IAO_0000118: cluster spatial extent
IAO_0000118: grape bunch volumetric measurement
IAO_0000118: infructescence volume
IAO_0000119: Tello J and Ibáñez J (2018) What Do We Know about Grapevine Bunch Compactness? A State-of-the-Art Review. Australian Journal of Grape and Wine Research 24(1): 6-23 OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 87-91
has db xref: PO:0009001

Cluster Weight
type: Class
subclass of: Cluster Size Description
IAO_0000112: The cluster weight of Muscat of Alexandria documents heavy clusters (OIV state 7) typically weighing 400-800 g at table grape harvest maturity — reflecting the combination of large berries (5-8 g each), moderate to high berry number (80-150 berries per cluster), and extensive rachis development characteristic of this dual-purpose cultivar grown for both table grape and wine production. This high cluster weight contrasts with the low cluster weight of Pinot Noir (80-150 g, reflecting small berry size of 1.0-1.5 g and moderate berry number) and the very high cluster weight of Italia table grape (500-1,200 g, with individual berries reaching 8-12 g), illustrating the ten-fold range of cluster weight variation across V. vinifera cultivars from small-clustered wine grapes to large-clustered table grapes.
IAO_0000114: IAO_0000122
IAO_0000115: A cluster size description component that records the mass of the mature cluster at harvest, expressed in grams and scored on a scale from very low (state 1, 1000 g), providing the most directly yield-relevant cluster size measurement that integrates berry number, berry weight, and rachis weight into a single parameter reflecting the total fruit production per reproductive unit.
IAO_0000116: Cluster_Weight is the most integrative cluster size parameter — it reflects the multiplicative combination of berry number per cluster (determined by flower number and fruit set percentage) and mean berry weight (determined by seed number, cell division during the pre-véraison growth phase, and cell expansion during the post-véraison ripening phase), plus the rachis weight (typically 3-7% of total cluster weight in most wine grape cultivars). This multiplicative relationship means that cluster weight is the most variable of all cluster descriptors — combining the variation in berry number (coefficient of variation typically 20-30%) with the variation in berry weight (CV 15-25%) produces cluster weight CVs of 30-50% within a single cultivar-site-year combination: this high variability necessitates large sample sizes (typically 20-50 clusters per replicate) for reliable cultivar characterization and treatment comparison in viticultural research. Despite this variability, cluster weight is the most commercially relevant cluster parameter because it directly determines yield per vine (cluster weight × clusters per vine = yield) and is the basis for crop estimation models used to predict harvest volume and schedule processing capacity. The distinction between wine grape cluster weights (typically 80-300 g for premium cultivars) and table grape cluster weights (typically 300-1,200 g) reflects the fundamentally different quality criteria — wine grape quality generally benefits from smaller clusters and berries (higher skin-to-pulp ratio, lower yield, more concentrated flavors), while table grape quality requires large, visually attractive clusters with large, firm berries.
IAO_0000118: Ernte-Traubengewicht @de
IAO_0000118: Trauben-Massebestimmung @de
IAO_0000118: Traubengewicht @de
IAO_0000118: bunch weight measurement
IAO_0000118: cluster mass record
IAO_0000118: harvest cluster weight
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press
has db xref: PO:0025337

Cluster Weight Quality
type: Class
subclass of: Quantity Yield Quality
IAO_0000112: Cluster weight assessment comparing irrigation treatments in Syrah reveals the water status effect on this yield component, with well-watered treatment producing clusters averaging 285 g (145 berries × 1.97 g/berry), moderate deficit producing 215 g (138 berries × 1.56 g/berry), and severe deficit producing only 145 g (125 berries × 1.16 g/berry), with the 50% cluster weight reduction under severe deficit arising from both reduced berry number (14% fewer) and reduced berry size (41% smaller), demonstrating how cluster weight integrates multiple developmental effects that accumulate through the season.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster weight quality is a quantity yield quality that represents the mass of individual fruit clusters at harvest, characterizing the second major yield component that combines with cluster number to determine total production, with cluster weight resulting from the integration of berry number per cluster and berry weight that together determine the mass of each reproductive unit. Within the BFO framework, this quality specifically addresses the cluster mass dimension of yield components, distinguishing the weight of individual clusters from their number or internal composition while recognizing that cluster weight varies substantially with cultivar (genetic potential), vine condition (resource supply), and seasonal factors (weather during fruit development), with this variation affecting both total yield and cluster handling characteristics for harvest and processing. The ontological significance lies in cluster weight being the yield component that integrates fruit development success during the current season, where unlike cluster number (largely fixed early), cluster weight responds to growing conditions throughout fruit development, with favorable conditions (adequate water, nutrients, moderate temperatures) supporting larger clusters while stress conditions (drought, heat, nutrient deficiency) reduce cluster weight through effects on berry number and berry size. The determinants of cluster weight include berry number per cluster (set at fruit set, affected by flowering conditions and fruit set success), berry weight (determined through berry development, affected by water status and source-sink balance), and the mathematical relationship cluster weight = berry number × berry weight, with these components under somewhat independent control such that the same cluster weight can result from many small berries or fewer large berries with different implications for fruit surface-to-volume ratio and extraction characteristics. The cultivar variation in typical clu…
IAO_0000116: Cluster_Weight_Quality addresses the mass of individual fruit clusters as a yield component. This quality integrates berry number and berry weight reflecting development success. The class supports yield assessment and harvest planning through cluster weight characterization.
IAO_0000118: Büschelgewicht @de
IAO_0000118: Infrukteszenzmasse @de
IAO_0000118: Traubengewichtqualität @de
IAO_0000118: Traubenmasse @de
IAO_0000118: bunch mass
IAO_0000118: bunch weight
IAO_0000118: cluster mass
IAO_0000118: infructescence weight
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 145-230 Matthews MA, Nuzzo V (2007) Berry size and yield paradigms on grapes and wines quality. Acta Horticulturae 754: 423-435
has db xref: PO:0009001

Cluster Width
type: Class
subclass of: Cluster Size Description
IAO_0000112: The cluster width of Cabernet Sauvignon documents medium width of 60-100 mm measured perpendicular to the rachis at the level of the first or second wing — combined with a cluster length of 140-180 mm, this produces a length-to-width ratio of approximately 1.8-2.5, reflecting the conical to cylindrical-conical cluster shape characteristic of Cabernet Sauvignon. The width measurement captures the lateral extension of the cluster determined by the length of the primary lateral branches (wings) and the number of berries borne on each branch — Cabernet Sauvignon's single prominent wing (shoulder) at the proximal end creates a wider upper cluster region tapering to a narrower distal end, producing the conical silhouette. This width profile contrasts with the uniformly narrow clusters of Nebbiolo (width 40-60 mm, producing the characteristically elongated cylinder with length-to-width ratio of 3.0-4.0) and the broad, shouldered clusters of Trebbiano Toscano (width 100-150 mm, with multiple wings creating a wide pyramidal shape).
IAO_0000114: IAO_0000122
IAO_0000115: A cluster size description component that records the maximum width of the mature cluster measured perpendicular to the rachis axis at the widest point, expressed in millimeters, providing the lateral dimensional measurement that together with cluster length characterizes the overall proportions and silhouette of the cluster and enables the calculation of the length-to-width ratio used in shape classification.
IAO_0000116: Cluster_Width captures the lateral dimension that is particularly informative for cluster shape classification — the distribution of width along the cluster length (uniform width producing cylindrical shapes, proximal maximum producing conical shapes, bimodal maxima producing winged shapes) provides shape information that complements the overall length and weight measurements. The width at any point along the rachis is determined by the length and berry load of the lateral branches at that position — positions with long, heavily-laden branches (wings or shoulders) produce width maxima, while positions with short or absent branches produce width minima: the cultivar-specific pattern of branch length variation along the rachis therefore directly determines the cluster silhouette when viewed laterally. Cluster width is more sensitive to fruit set variation than cluster length — high fruit set increases width (by filling lateral branches with more, larger berries) more than it increases length (which depends on rachis elongation rather than berry number), meaning that the length-to-width ratio decreases with increasing fruit set and compactness, and the environmental variation in ratio provides an indirect measure of fruit set conditions during the bloom period.
IAO_0000118: Trauben-Breitenmessung @de
IAO_0000118: Traubenbreite @de
IAO_0000118: bunch width measurement
IAO_0000118: cluster lateral dimension
IAO_0000118: maximale Traubenbreite @de
IAO_0000118: maximum cluster breadth
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0025337

Cluster Zone Microclimate
type: Class
subclass of: Microclimate Characterization
IAO_0000112: Cluster zone microclimate data for east-exposed Cabernet Sauvignon in Oakville, Napa Valley showed berry surface temperatures of 32-36°C during morning sun exposure (09:00-12:00) versus 38-44°C on the west-exposed face during afternoon (14:00-17:00), with anthocyanin concentration 25-30% higher in morning-exposed berries due to reduced thermal degradation. Cluster zone monitoring in Burgundy Pinot Noir following targeted basal leaf removal (6 leaves stripped at fruit set) increased cluster zone PAR from 8% to 28% of ambient, reduced cluster zone humidity from 92% to 78% at dawn, and decreased Botrytis incidence from 35% to 8% of clusters at harvest. Riesling cluster zone microclimate in the Pfalz under traditional single-curtain training maintained berry temperatures below 32°C even during the 2019 and 2020 heat events, contrasting with exposed Dornfelder clusters on adjacent blocks reaching 42°C at the berry surface.
IAO_0000114: IAO_0000122
IAO_0000115: Cluster zone microclimate is a microclimate characterization entity that records the environmental conditions specifically within the fruiting zone of a grapevine canopy where clusters develop and ripen, including berry surface temperature, fruit zone radiation (PAR and UV), relative humidity at the cluster surface, and air circulation around clusters, directly governing sugar accumulation, organic acid metabolism, phenolic biosynthesis, aromatic compound development, and pathogen infection probability during the critical period from fruit set through harvest.
IAO_0000116: Cluster zone microclimate represents the most direct environmental determinant of berry composition and thus wine quality, making its characterization a central objective of canopy management research. The cluster zone differs from the general canopy microclimate in its proximity to the ground (lower in most training systems), its shading by surrounding leaf layers, and the localized humidity generated by berry transpiration. Temperature within the cluster zone influences virtually all aspects of berry metabolism: sugar accumulation rate, malic acid respiration (accelerated above 30°C), anthocyanin synthesis (optimal at 17-25°C, inhibited above 35°C), tannin polymerization, and volatile aroma compound retention. The distinction between berry skin surface temperature and ambient air temperature is critical — direct solar radiation can elevate berry surface temperature 8-15°C above ambient, creating conditions for sunburn (berry surface > 40°C) and anthocyanin degradation even when air temperature remains moderate. Leaf removal timing and intensity, training system height, row orientation, and cluster thinning collectively modulate cluster zone microclimate, making this data essential for optimizing the balance between sun exposure benefits (color, phenolic ripeness) and excessive heat risks.
IAO_0000118: Beerenzonen-Mikroklima @de
IAO_0000118: Fruchtzonenklima @de
IAO_0000118: Traubenzonenmikroklima @de
IAO_0000118: Traubenzonenumgebung @de
IAO_0000118: berry zone microclimate
IAO_0000118: bunch zone environment
IAO_0000118: cluster environment data
IAO_0000118: fruit zone microclimate
IAO_0000118: fruiting zone climate
IAO_0000119: Bergqvist J et al. (2001) Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the Central San Joaquin Valley of California. American Journal of Enology and Viticulture 52(1): 1-7 Spayd SE et al. (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53(3): 171-182 Tardaguila J et al. (2010) Impact of early leaf removal on yield and fruit and wine composition of Vitis vinifera L. Graciano and Carignan. American Journal of Enology and Viticulture 61(3): 372-381
has db xref: no direct PO equivalent

Cognac Production Scion Role
type: Class
subclass of: Distillation Scion Role
IAO_0000112: Ugni Blanc (Saint-Émilion) bears a Cognac_Production_Scion_Role as the near-exclusive variety for modern Cognac, replacing the phylloxera-susceptible Folle Blanche and Colombard that dominated pre-crisis production—its neutral character, exceptional acidity (10-12 g/L even in warm vintages), late ripening (reducing frost risk), and disease tolerance making it ideally suited to Cognac's maritime climate and distillation requirements. Folle Blanche serves in a Cognac_Production_Scion_Role for prestige cuvées from producers (Château de Beaulon, Leopold Gourmel) seeking the delicate floral aromatics and finesse historically associated with pre-phylloxera Cognac, though its thin skin and rot susceptibility limit commercial viability. Colombard bears a Cognac_Production_Scion_Role contributing aromatic complexity and fruit character to blends, though it now represents less than 1% of Cognac plantings.
IAO_0000114: IAO_0000122
IAO_0000115: A distillation scion role that inheres in a grafted scion cultivar by virtue of its authorization and suitability for Cognac production within the delimited Cognac appellation of southwestern France, where base wine undergoes double distillation in traditional Charentais pot stills (alembics) followed by minimum two years of oak barrel aging. Cognac production scions must be approved varieties under AOC regulations, with Ugni Blanc (locally called Saint-Émilion) dominating current production at over 98% of plantings, supplemented by minor permitted varieties including Folle Blanche and Colombard. Cognac varieties must produce base wines of high acidity (9-12 g/L, essential for freshness through distillation), low alcohol (8-9%, minimizing harsh higher alcohols), neutral-to-delicate character (avoiding varietally assertive flavors that would concentrate unpleasantly), and sufficient disease resistance for the humid maritime climate. The double distillation (two passes through copper pot stills) and extended oak aging (VS minimum 2 years, VSOP 4 years, XO 10 years) develop the complex floral, fruity, and spicy character defining quality Cognac.
IAO_0000116: Cognac_Production_Scion_Role captures the strictly regulated varietal requirements of AOC Cognac, where variety authorization, viticulture practices, distillation methods, and aging protocols are all controlled. Ugni Blanc's dominance represents a post-phylloxera rationalization—the variety's disease resistance and consistent quality displaced the more aromatic but temperamental Folle Blanche and Colombard that created historic Cognac's reputation. Recent interest in terroir expression and stylistic diversity has prompted limited revival of minor varieties, with some producers championing single-variety Folle Blanche or Colombard Cognacs. Climate change threatens Cognac production by accelerating ripening and reducing acidity experimental plantings of heat-tolerant varieties and potential appellation modification of permitted varieties are under discussion.
IAO_0000118: Charentais variety
IAO_0000118: Charentais-Sorte @de
IAO_0000118: Cognac grape
IAO_0000118: Cognac variety
IAO_0000118: Cognac-Rebsorte @de
IAO_0000118: Cognac-Traube @de
IAO_0000119: Bureau National Interprofessionnel du Cognac (BNIC) (2020) Cognac Production Regulations Léauté R (1990) Distillation in alembic, American Journal of Enology and Viticulture 41: 90-103 Faith N (2016) Cognac, Infinite Ideas Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane pp.: 1101-1103
has db xref: no direct PO equivalent

Cohesion Quality
type: Class
subclass of: Structural Integrity Quality
IAO_0000112: Cohesion quality maintenance in Italia table grapes during 90-day cold storage (0-2°C, 90-95% RH) requires controlled atmosphere conditions (5% CO₂, 3% O₂) that slow pectin solubilization and middle lamella degradation fruit maintaining high cohesion through storage (flesh separation force above 0.8 N) displays the firm, crunchy texture expected by consumers, while cohesion breakdown (force below 0.4 N) produces the mealy, disaggregating texture that renders fruit unmarketable regardless of sugar content, color, or external appearance.
IAO_0000114: IAO_0000122
IAO_0000115: Cohesion_Quality represents the structural integrity quality characterizing the internal binding forces that hold the tissues of a grapevine organ together as a unified structure. Cohesion reflects the strength of intercellular adhesion mediated primarily by the pectin-rich middle lamella that cements adjacent cells together, as well as the structural contribution of cell walls and the mechanical effect of turgor pressure pressing cells against their neighbors. High cohesion produces tissues that resist separation when forces are applied, maintaining structural unity under the stresses of handling, processing, and mastication. Low cohesion allows tissues to separate readily into individual cells or cell groups, creating the mealy, grainy, or disintegrating texture associated with overripe or improperly stored fruit. Cohesion changes during berry development and ripening as middle lamella composition is modified by pectin-degrading enzymes including polygalacturonase and pectin methylesterase that solubilize the cementing polysaccharides. Pre-véraison berries display high cohesion with cells firmly adhered, while ripening progressively reduces cohesion as part of the softening process. Excessive cohesion loss produces berries where the flesh falls apart upon chewing or pressing, releasing juice but providing poor textural sensation. Cultivars differ in the rate and extent of cohesion loss during ripening, distinguishing firm table grape varieties that maintain cohesion through extended storage from soft wine grape varieties that lose cohesion rapidly. Cohesion assessment employs mechanical tests measuring the force required to separate tissue layers, sensory evaluation of mealiness and cell separation during chewing, and microscopic observation of tissue structure after mechanical stress.
IAO_0000116: Cohesion_Quality addresses the internal binding of tissues within an organ, distinct from Attachment_Strength_Quality which addresses connections between organs. Cohesion is closely related to texture qualities, particularly the firmness and crispness aspects of Internal_Texture_Quality, but specifically focuses on intercellular adhesion rather than cellular mechanical properties. The middle lamella is the primary anatomical determinant of cohesion, with its pectin composition and degree of polymerization controlling adhesion strength. Cohesion assessment at the tissue level complements texture assessment at the organ level, providing insight into the cellular basis of textural properties.
IAO_0000118: Gewebezusammenhalt @de
IAO_0000118: Kohäsion @de
IAO_0000118: intercellular adhesion
IAO_0000118: interzelluläre Adhäsion @de
IAO_0000118: structural unity
IAO_0000118: strukturelle Bindung @de
IAO_0000118: tissue binding
IAO_0000118: tissue cohesiveness
IAO_0000119: Nunan KJ et al. (1998) Changes in Cell Wall Composition during Ripening of Grape Berries. Plant Physiology 118(3): 783-792 Brummell DA (2006) Cell Wall Disassembly in Ripening Fruit. Functional Plant Biology 33(2): 103-119
has db xref: no direct PO equivalent

Coiled Functional Tendril
type: Class
subclass of: Functional Tendril
IAO_0000112: A coiled functional tendril at node 11 on a shoot of Vitis vinifera cv. Pinot Noir in Burgundy, France, having made contact with a horizontal trellis wire three days previously, exhibiting four tight contact coils wrapped around the 2.5 mm diameter wire with coil diameters of 8-10 mm, connected to the shoot base through seven free coils in the 35 cm tendril shaft showing characteristic alternating clockwise-counterclockwise handedness that accommodates shoot movement, demonstrating structural reinforcement through increased lignification visible as brown coloration in coiled regions compared to green pre-contact tissue, supporting a 65 cm shoot section bearing four leaves and one fruit cluster with combined weight of approximately 320 grams, measured at BBCH stage 77 (berries beginning to touch) in mid-July.
IAO_0000114: IAO_0000122
IAO_0000115: A functional tendril that has undergone thigmotropic coiling response following sustained contact with a support structure in Vitis vinifera, characterized by formation of helical coils through differential cell elongation on opposite sides of the tendril axis, development of both contact coils directly gripping the support structure and free coils in unattached tendril sections between the support and the shoot base, achievement of mechanical anchoring function supporting vine weight and resisting wind-induced displacement forces, and structural modifications including enhanced lignification and cellulose reinforcement in coiled regions that increase tensile strength and elastic resilience. Coiled functional tendrils represent the successful culmination of tendril searching behavior and contact detection, executing the species' primary climbing strategy through rapid conversion of exploratory growth into permanent mechanical attachment. The coiling process involves sophisticated coordination of cellular responses including asymmetric cell wall loosening on the concave side, enhanced cell expansion on the convex side, differential lignin deposition, and formation of specialized gelatinous fibers in tension wood that generate the contractile forces driving coil formation and maintenance. Coiled tendrils create spring-like mechanical systems that absorb shock loading from wind gusts, accommodate shoot growth-induced position changes, and distribute mechanical stresses across multiple attachment points, with properly coiled tendrils capable of supporting loads exceeding 5-10 kilograms depending on tendril diameter, coil density, and tissue maturation state.
IAO_0000116: Coiled functional tendrils are distinguished from uncoiled searching tendrils by presence of helical structure and from attached but straight tendrils by formation of actual coils rather than simple wrapping or adhesion. The coiling pattern shows characteristic features including bidirectional coiling (reversal of handedness) in free coil sections that prevents twisting of the shoot, tighter coils in contact regions that maximize grip, and progressive coil tightening over 24-72 hours post-contact as lignification proceeds. Coiling degree varies with cultivar genetics, tendril position, support structure diameter, and environmental conditions during coiling. Failed coiling attempts where contact is broken before coil fixation results in permanently deformed but non-functional tendrils. Environmental stress during coiling can produce incomplete or weak coils with reduced load-bearing capacity.
IAO_0000118: coiled climbing organ
IAO_0000118: gewickelte Ranke @de
IAO_0000118: gewundene Kletterorgan @de
IAO_0000118: helical tendril
IAO_0000118: spiraled tendril
IAO_0000118: spiralisierte Ranke @de
IAO_0000118: wound tendril
IAO_0000119: Based on Bowling & Vaughn (2009) "Gelatinous fibers are widespread in coiling tendrils and twining vines" American Journal of Botany 96=719-727 Goriely & Tabor (2013) "Spontaneous helix hand reversal and tendril perversion in climbing plants" Physical Review Letters 80=1564-1567 Silk & Hubbard (1991) "Axial forces and normal stresses in coiling tendrils" Biomechanics and Modeling in Mechanobiology 24=599-606 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 95-118.
has db xref: PO:0025356

Cold Acclimation Quality
type: Class
subclass of: Cold Stress Indicator Quality
IAO_0000112: Cold acclimation quality monitoring in Finger Lakes Riesling tracked the seasonal development of freezing tolerance to establish the timeline of hardiness acquisition and identify the environmental factors driving acclimation progression. Weekly bud hardiness testing from September through January revealed that cold acclimation quality developed in distinct phases. Initial acclimation during September-October was triggered primarily by photoperiod reduction, with LT50 improving from the summer baseline of -5°C to -12°C independent of temperature fluctuations, representing the photoperiod-driven first stage of acclimation. Accelerated acclimation during November required exposure to temperatures below 5°C, with each week of cold exposure improving LT50 by approximately 2-3°C until reaching -20°C by late November. Maximum cold acclimation quality achievement in December-January required sustained near-freezing temperatures, with LT50 reaching the cultivar maximum of -26°C only after cumulative exposure to temperatures below 0°C. The cold acclimation quality assessment identified that warm autumn conditions delaying the onset of sustained cold exposure resulted in incomplete hardening by the time of first severe freeze events, explaining the greater winter injury observed in years with warm November weather compared to years with normal autumn cooling progression.
IAO_0000114: IAO_0000122
IAO_0000115: Cold acclimation quality is a cold stress indicator quality that inheres in a grapevine organism and represents the capacity to develop enhanced freezing tolerance through the progressive physiological and biochemical changes induced by exposure to low, non-freezing temperatures and shortening photoperiod during autumn, with the acclimation process transforming cold-sensitive summer tissues into cold-hardy winter tissues capable of surviving temperatures that would be lethal to non-acclimated vines. This quality captures the dynamic, inducible component of cold hardiness that supplements constitutive tolerance, recognizing that the substantial seasonal variation in grapevine freezing tolerance reflects an active acclimation process that must occur each autumn to prepare vines for winter survival, with the rate, extent, and stability of acclimation determining actual winter hardiness achieved. The ontological significance of cold acclimation quality lies in its role as the mechanism by which grapevines achieve the substantial increases in freezing tolerance required for winter survival in cold climates, with maximum hardiness representing a 20-30°C improvement over summer tolerance levels achievable only through successful completion of the acclimation process, such that factors compromising acclimation capacity directly affect winter survival probability. The biological basis of cold acclimation encompasses multiple coordinated changes including the cessation of growth removing metabolically active tissues most vulnerable to cold injury, the accumulation of cryoprotective compounds including sugars and specific proteins that stabilize cellular structures during freezing, the modification of membrane lipid composition to maintain fluidity at low temperatures, and the dehydration of tissues reducing the water available for damaging intracellular ice formation. The acclimation process proceeds in stages, with initial growth cessation and metabolic transition triggered …
IAO_0000116: Cold_Acclimation_Quality is_a Cold_Stress_Indicator_Quality, serving as parent class for Acclimation_Rate_Quality, Maximum_Hardiness_Level_Quality, and Acclimation_Stability_Quality which address specific dimensions of the acclimation process. This class addresses the overall capacity for cold hardening while child classes capture particular aspects. The two-stage acclimation model (photoperiod-triggered, then cold-temperature-dependent) explains environmental requirements. The 20-30°C hardiness improvement from summer to winter demonstrates the magnitude of acclimation effects. Critical for understanding winter survival in cold-climate viticulture.
IAO_0000118: Frostabhärtung @de
IAO_0000118: Kälteakklimatisierung @de
IAO_0000118: Kältekonditionierung @de
IAO_0000118: Winterakklimatisierung @de
IAO_0000118: cold conditioning
IAO_0000118: cold hardening
IAO_0000118: frost hardening
IAO_0000118: winter acclimation
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Wake CMF, Fennell A (2000) Morphological, physiological and dormancy responses of three Vitis genotypes to short photoperiod. Physiologia Plantarum 109:203-210 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and cold deacclimation kinetics in grape. American Journal of Enology and Viticulture 57:20-26
has db xref: no direct PO equivalent

Cold Acclimation Start
type: Class
subclass of: Temperature Acclimation
IAO_0000112: In Chardonnay vines in Champagne, cold acclimation start commences in early October when mean daily temperatures fall below 12°C, with measurable increases in CBF transcription factor expression within 48 hours of initial cold exposure, initial accumulation of raffinose detected within one week, and bud cold hardiness improving from -4°C to -10°C within the first two weeks of cool temperature exposure at the onset of BBCH stage 91.
IAO_0000114: IAO_0000122
IAO_0000115: Cold acclimation start in Vitis vinifera represents the initial phase of temperature-induced hardening during which exposure to cool but non-freezing autumn temperatures first activates the molecular and cellular processes that will progressively increase freezing tolerance over the following weeks. This phase typically commences when ambient temperatures consistently fall below approximately 10-15°C, triggering the first transcriptional and metabolic responses that mark the beginning of the acclimation continuum. The earliest molecular events during cold acclimation start include rapid activation of CBF/DREB transcription factors within hours of cold exposure, increased expression of immediate early cold-responsive genes encoding signaling components and transcriptional regulators, and initial changes in membrane lipid desaturase activity that begin the shift toward more unsaturated membrane composition. Calcium signaling plays important roles in cold perception and early signal transduction, with cold-induced cytosolic calcium increases activating calcium-dependent protein kinases and other signaling components that contribute to downstream cold responses. The initial phase of acclimation produces relatively modest increases in cold hardiness, typically improving freezing tolerance by 5-8°C within the first 1-2 weeks, establishing the foundation for more substantial hardiness gains during subsequent acclimation stages at lower temperatures. Cellular changes during cold acclimation start include initial accumulation of compatible solutes as genes encoding biosynthetic enzymes are upregulated, early dehydrin protein synthesis, and subtle changes in protein complement as cold-induced genes begin expression while some growth-related genes are repressed. The effectiveness of cold acclimation start is enhanced by prior short-day exposure, with photoperiod pre-conditioning improving both the speed and magnitude of cold hardiness development at any given temperature, illu…
IAO_0000116: Cold_Acclimation_Start represents the initial phase within Temperature_Acclimation, specifically addressing the first responses to cool autumn temperatures. Distinguished from Freeze_Tolerance_Development which addresses the more advanced stages of hardening at lower temperatures. Occurs at temperatures of 10-15°C before freezing exposure. Duration typically spans 2-3 weeks. Produces initial hardiness gains of 5-8°C. Enhanced by prior short-day exposure. Key molecular events include CBF activation and early cold-responsive gene expression.
IAO_0000118: Kälteabhärtungs-Beginn @de
IAO_0000118: cold acclimation onset
IAO_0000118: early cold acclimation
IAO_0000118: erste Abhärtungsphase @de
IAO_0000118: first-stage hardening
IAO_0000118: frühe Frostabhärtung @de
IAO_0000118: initial cold hardening
IAO_0000118: initiale Kälteakklimatisierung @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Xin Z, Browse J (2000) Cold comfort farm: the acclimation of plants to freezing temperatures. Plant Cell and Environment 23: 893-902 Thomashow MF (1999) Plant cold acclimation: freezing tolerance genes and regulatory mechanisms. Annual Review of Plant Physiology 50: 571-599
has db xref: no direct PO equivalent

Cold Damage Symptom Quality
type: Class
subclass of: Cold Stress Indicator Quality
IAO_0000112: Cold damage symptom quality assessment following a January polar vortex event (-32°C) in Niagara Peninsula provided systematic evaluation of tissue injury patterns to guide vineyard recovery management. Bud cross-section analysis revealed cold damage symptom quality with clear browning in primary bud primordia in 75% of sampled buds, indicating lethal freezing injury to the meristematic tissue, while secondary buds showed browning in only 25% of samples, consistent with their 3-4°C greater hardiness providing partial protection. Cane sectioning showed cold damage symptom quality with phloem browning visible as a tan-to-brown discoloration in the inner bark layer in 40% of cane cross-sections, indicating vascular damage that would limit spring sap flow and nutrient transport. Cambium assessment through the scraping technique revealed cold damage symptom quality with brown rather than green coloration at the trunk base in 15% of vines, concentrated in young plantings and those with prior crown gall damage, indicating potential trunk mortality requiring retraining from surviving basal shoots. The systematic cold damage symptom quality evaluation enabled damage mapping across the vineyard, identifying blocks requiring aggressive remedial pruning to redirect growth to surviving secondary buds versus blocks with minimal damage permitting normal pruning approaches.
IAO_0000114: IAO_0000122
IAO_0000115: Cold damage symptom quality is a cold stress indicator quality that inheres in a grapevine organism and represents the visible and microscopically detectable signs of tissue injury resulting from freezing stress, providing the diagnostic basis for identifying cold damage occurrence, assessing damage severity, and distinguishing cold injury from other causes of tissue dysfunction through recognition of the characteristic symptom patterns associated with ice formation and freeze-induced cellular death in different vine tissues. This quality captures the observational dimension of cold stress assessment, recognizing that effective diagnosis of cold damage requires familiarity with the tissue-specific symptoms that distinguish freezing injury from drought stress, disease, or other causes of similar-appearing damage, enabling accurate damage assessment that informs recovery management decisions. The ontological significance of cold damage symptom quality lies in its role enabling rapid field-based damage assessment through visual inspection supplemented by simple diagnostic techniques including tissue sectioning and browning evaluation, providing the practical basis for post-freeze damage surveys that quantify injury extent and guide management response without requiring laboratory analysis or extended observation periods. The biological basis of cold damage symptoms encompasses the visible consequences of ice formation and cellular death including the oxidation of cellular contents producing characteristic browning, the loss of turgor in killed tissues, the disruption of vascular function preventing normal water and nutrient transport, and the secondary colonization of damaged tissues by saprophytic organisms that may modify symptom appearance. The timing of symptom development varies among symptom types, with some damage becoming visible within hours of thawing as oxidation progresses in killed tissues while other symptoms including vascular dysfunction may not become …
IAO_0000116: Cold_Damage_Symptom_Quality is_a Cold_Stress_Indicator_Quality, serving as parent class for Bud_Browning_Quality, Cambium_Browning_Quality, Phloem_Necrosis_Quality, and Xylem_Discoloration_Quality which address specific tissue symptoms. This class addresses the overall diagnostic approach while child classes capture tissue-specific symptom patterns. The cross-section browning method provides standard diagnostic technique. Timing of assessment (post-thaw to spring growth) affects symptom visibility. Critical for post-freeze damage surveys informing management response.
IAO_0000118: Frostschaden-Zeichen @de
IAO_0000118: Gefrierschaden-Indikatoren @de
IAO_0000118: Kälteschaden-Symptome @de
IAO_0000118: Winterverletzungs-Diagnose @de
IAO_0000118: cold damage signs
IAO_0000118: freeze injury symptoms
IAO_0000118: frost damage indicators
IAO_0000118: winter injury diagnosis
IAO_0000119: Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545
has db xref: no direct PO equivalent

Cold Hardiness Quality
type: Class
subclass of: Dormancy Depth Quality
IAO_0000112: Cold hardiness assessment tracking Riesling through the dormant season reveals the dynamic nature of freeze tolerance, with October showing early acclimation (LT50 of -8°C, buds vulnerable to early freeze), December showing advanced hardiness (LT50 of -22°C, substantial protection developing), mid-January showing maximum hardiness (LT50 of -25°C, peak tolerance coinciding with typical coldest period), February showing maintained hardiness (LT50 of -23°C, slight decline but still protected), and late March showing rapid deacclimation (LT50 of -12°C, protection diminishing as spring approaches), demonstrating the seasonal trajectory that must align with local temperature patterns for successful winter survival.
IAO_0000114: IAO_0000122
IAO_0000115: Cold hardiness quality is a phenological quality that represents the ability of grapevine tissues to survive exposure to freezing temperatures without lethal damage, characterizing the dynamic cold tolerance that develops through autumn acclimation, reaches maximum during mid-winter, and declines through spring deacclimation, with hardiness levels determining the minimum temperatures that buds, canes, and other tissues can endure during the dormant period. Within the BFO framework, this quality addresses the freeze tolerance dimension of winter survival, distinguishing the capacity to survive cold from the dormancy status itself while recognizing that cold hardiness and dormancy are related but distinct—dormancy determines growth potential while hardiness determines survival capacity, and both must be appropriately coordinated with winter conditions for successful perennial cultivation. The ontological significance lies in cold hardiness determining the geographic limits of grape cultivation and the winter survival probability in regions with severe cold, where the match between tissue hardiness levels and minimum temperatures experienced determines whether vines survive winters intact, suffer partial damage requiring recovery, or experience lethal injury ending productive life. The physiological basis for cold hardiness involves cellular and biochemical changes during acclimation including membrane lipid modifications (increasing unsaturation for membrane fluidity at low temperatures), accumulation of cryoprotectant compounds (sugars, proline, dehydrins, and other protective molecules), controlled dehydration (reducing freezable water content), and gene expression changes (cold-responsive genes encoding protective proteins), with these changes progressively increasing freeze tolerance as acclimation proceeds. The tissue-specific variation in cold hardiness shows substantial differences within the vine, with dormant buds typically the most sensitive tissues (primary…
IAO_0000116: Cold_Hardiness_Quality serves as the parent class for hardiness dynamics (Maximum, Development Rate, Deacclimation, Reacclimation). This quality addresses freeze tolerance determining winter survival and geographic cultivation limits. The class supports site-cultivar matching and winter risk assessment through cold hardiness characterization.
IAO_0000118: Frosthärte @de
IAO_0000118: Frostresistenz @de
IAO_0000118: Kältetoleranz @de
IAO_0000118: Winterhärte @de
IAO_0000118: cold tolerance
IAO_0000118: freeze tolerance
IAO_0000118: frost resistance
IAO_0000118: winter hardiness
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10(1-2): 201-235 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and survival of dormant grapevine buds. American Journal of Enology and Viticulture 57(2): 232-239
has db xref: PO:0000037

Cold Hardy Rootstock Role
type: Class
subclass of: Abiotic Stress Tolerant Rootstock Role
IAO_0000112: 3309 Couderc (V. riparia × V. rupestris) demonstrates high cold hardiness with root LT₅₀ of -12°C to -14°C, widely used in continental climates of Burgundy, Champagne, and Germany where winter soil temperatures occasionally approach -10°C in shallow or snow-free conditions. Riparia Gloire de Montpellier (V. riparia) shows excellent root cold hardiness (LT₅₀ -13°C to -15°C) reflecting V. riparia's natural range extending to southern Canada, supporting Pinot Noir in the cold-winter regions of Oregon's Willamette Valley and New Zealand's Central Otago. 101-14 Millardet et de Grasset (V. riparia × V. rupestris) combines cold hardiness with low vigor, used in the continental climates of Austria, Hungary, and Switzerland where winter soil temperatures require hardy root systems.
IAO_0000114: IAO_0000122
IAO_0000115: An abiotic stress-tolerant rootstock role that inheres in a grafted rootstock by virtue of its capacity to survive severe winter cold and transmit cold hardiness characteristics that benefit the grafted vine composite. Cold-hardy rootstocks tolerate midwinter temperatures of -20°C to -30°C or below without lethal root or trunk damage, through mechanisms including timely cold acclimation in autumn (accumulation of cryoprotective sugars, dehydrins, and late embryogenesis abundant proteins), deep supercooling of xylem ray parenchyma, controlled extracellular ice formation that prevents intracellular freezing, and sufficient carbohydrate reserves to support spring recovery from partial freeze injury. Root cold hardiness is particularly critical because roots are less cold-hardy than above-ground tissues (root LT₅₀ typically -8°C to -15°C versus -20°C to -30°C for mature canes) and are protected only by soil insulation. Cold-hardy rootstocks may also enhance scion cold tolerance through effects on dormancy timing, carbohydrate partitioning, and hormonal signaling.
IAO_0000116: Cold_Hardy_Rootstock_Role addresses winter survival in continental and cool-climate viticulture where inadequate root cold hardiness can cause vine death or chronic decline. V. riparia parentage contributes the highest levels of cold hardiness, reflecting this species' natural distribution across cold-winter regions of northeastern North America. The V. berlandieri × V. rupestris rootstocks (110R, 1103P, 140Ru) dominant in Mediterranean climates have lower cold hardiness and are unsuitable for continental regions with severe winters. Climate change is paradoxically increasing cold damage risk in some regions through reduced snow cover insulation and more variable winter temperatures that disrupt cold acclimation.
IAO_0000118: cold hardy rootstock
IAO_0000118: cold tolerant rootstock
IAO_0000118: frost tolerant rootstock
IAO_0000118: frostharte Unterlage @de
IAO_0000118: kälteverträgliche Unterlage @de
IAO_0000118: winter hardy rootstock
IAO_0000118: winterharte Unterlage @de
IAO_0000119: Striegler RK, Howell GS (1991) The influence of rootstock on the cold hardiness of Seyval grapevines, Vitis 30: 1-11 Pierquet P et al. (1977) Grape hardiness and survival in Minnesota, Fruit Varieties Journal 31: 105-110 Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10: 201-235 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness of wine grape cultivars, American Journal of Enology and Viticulture 57: 229-235
has db xref: no direct PO equivalent

Cold Recovery Disposition
type: Class
subclass of: Cold Tolerance Disposition
IAO_0000112: Long-term assessment of Cold_Recovery_Disposition at the University of Minnesota tracked vineyard recovery following the severe 2013-14 polar vortex winter (minimum -34°C) that caused extensive damage across cultivars. Annual measurements over 5 post-damage seasons documented bud survival, trunk condition, yield recovery, vine vigor, and mortality across 18 cultivars in replicated trials. Cold_Recovery_Disposition showed strong cultivar differentiation. 'Frontenac' exhibited exceptional recovery despite 85% primary bud kill, activating secondary buds to produce 45% of typical yield in year 1, achieving 90% yield recovery by year 2, and showing no detectable long-term vigor reduction or elevated mortality. 'La Crescent' showed slower recovery with 25% yield in year 1 (reflecting lower secondary bud fruitfulness), 70% by year 2, and 95% by year 3, with no trunk damage requiring structural recovery. V. vinifera 'Marquette' (grafted) suffered both bud and partial trunk damage (40% of vines with crown injury), requiring more complex recovery. Vines with crown injury produced only 15% yield in year 1 from basal buds, required trunk retraining from suckers, and did not achieve full yield recovery until year 4. Mortality over 5 years was 2% ('Frontenac'), 5% ('La Crescent'), and 18% ('Marquette', concentrated in crown-damaged vines). These findings demonstrate that Cold_Recovery_Disposition determines both short-term economic impact and long-term vineyard sustainability following severe winter events.
IAO_0000114: IAO_0000122
IAO_0000115: A Cold_Recovery_Disposition is a Cold_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through the capacity to regenerate functional tissues, restore vine architecture, and resume productive growth following winter cold damage to buds, canes, trunks, or roots. This disposition represents the restorative component of cold adaptation, determining how rapidly and completely vines recover from cold injury events rather than preventing initial damage. Cold recovery encompasses multiple processes including activation of surviving backup buds (secondary, tertiary, latent, or basal buds) to replace killed shoots, regeneration of vascular tissues through cambial activity to repair damaged canes and trunks, wound compartmentalization to limit secondary infection of cold-damaged tissues, and restoration of carbohydrate reserves depleted by regrowth demands. The timeframe for recovery varies with damage severity, ranging from single-season crop recovery through secondary bud growth (moderate damage) to multi-year structural rebuilding when trunks are killed (severe damage). Cold_Recovery_Disposition varies among genotypes based on the abundance and fruitfulness of backup buds, the vigor of regenerative growth, the efficiency of wound healing, and the capacity to partition resources between regrowth and reserve replenishment. Strong recovery capacity reduces the long-term economic impact of winter damage events, enabling faster return to full production and avoiding cumulative decline from repeated partial damage.
IAO_0000116: Cold_Recovery_Disposition is_a Cold_Tolerance_Disposition. Recovery capacity determines long-term consequences of cold damage events, complementing hardiness traits that prevent initial damage. Child classes include Secondary_Bud_Activation_Disposition (backup bud mobilization) and Trunk_Regeneration_Disposition (structural recovery). Recovery timeframe ranges from single season (bud damage only) to multiple years (trunk/structural damage). Strong recovery capacity reduces cumulative impact of repeated cold events that individually cause incomplete damage.
IAO_0000118: Frostschadens-Wiederherstellung @de
IAO_0000118: Kälteschadens-Erholungs-Disposition @de
IAO_0000118: Winterschadens-Regeneration @de
IAO_0000118: cold damage restoration
IAO_0000118: freeze injury resilience
IAO_0000118: winter injury recovery
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Dami IE et al. (2012) Evaluation of winter injury and subsequent performance of grapevine cultivars in Ohio, Acta Horticulturae 932:235-241 Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection, Michigan State University Extension Bulletin E-2930
has db xref: no direct PO equivalent

Cold Recovery Quality
type: Class
subclass of: Cold Stress Indicator Quality
IAO_0000112: Cold recovery quality comparison following equivalent freeze damage in Finger Lakes Riesling versus Chardonnay documented cultivar differences in recovery capacity with implications for rehabilitation management. Both cultivars experienced 65% primary bud mortality from a January freeze event, but subsequent cold recovery quality diverged substantially between the varieties. Riesling demonstrated excellent cold recovery quality with secondary bud activation occurring uniformly across surviving cane positions, secondary shoot fruitfulness averaging 75% of normal primary shoot fruitfulness, and yield recovery to 65% of normal by the first season post-freeze. Chardonnay showed inferior cold recovery quality with secondary bud activation delayed and less uniform, secondary shoot fruitfulness only 45% of normal primary shoots, and yield recovery reaching only 40% of normal despite equivalent initial damage. The cold recovery quality differential was attributed to Riesling's naturally higher secondary bud fruitfulness combined with more robust carbohydrate reserve status entering winter, providing greater resources to support regrowth. Trunk recovery assessment showed that both cultivars effectively compartmentalized freeze damage in canes and cordons, but Riesling showed faster wound healing and less subsequent canker development, contributing to better long-term cold recovery quality. The assessment established that cold recovery quality varies significantly among cultivars and should inform variety selection for cold-climate sites where periodic freeze damage is expected, favoring cultivars with strong recovery capacity over those with marginally greater hardiness but poor recovery following damage.
IAO_0000114: IAO_0000122
IAO_0000115: Cold recovery quality is a cold stress indicator quality that inheres in a grapevine organism and represents the capacity to restore productive function following freezing injury through the activation of surviving meristems, the regeneration of damaged tissues, and the physiological adaptation to the altered vine structure resulting from cold damage, with recovery capacity determining whether and how quickly freeze-damaged vines can return to productive status and the management interventions required to support effective recovery. This quality captures the resilience dimension of cold stress response, recognizing that freeze damage severity alone does not determine outcomes since vines with equivalent initial damage may show dramatically different recovery trajectories depending on the survival of backup meristems, the effectiveness of repair processes, and the management practices employed to support regrowth. The ontological significance of cold recovery quality lies in its role determining the long-term vineyard consequences of freeze events, with strong recovery capacity enabling damaged vines to return to productivity within one or two seasons while poor recovery may result in extended yield losses or vine mortality requiring replanting despite initial survival of the freeze event itself. The biological basis of cold recovery encompasses the activation of secondary and tertiary buds providing alternative shoot growth when primary buds are killed, the regenerative capacity of surviving cambium to produce new vascular tissues replacing damaged phloem and xylem, the mobilization of carbohydrate reserves from permanent vine structures to support regrowth, and the wound healing processes that isolate damaged tissue and prevent pathogen spread. The genetic variation in cold recovery quality among cultivars reflects differences in secondary bud fruitfulness affecting crop recovery, in cambial vigor affecting tissue regeneration, and in carbohydrate reserve accumulat…
IAO_0000116: Cold_Recovery_Quality is_a Cold_Stress_Indicator_Quality, serving as parent class for Secondary_Bud_Activation_Quality, Trunk_Recovery_Capacity_Quality, and Crown_Gall_Susceptibility_Quality which address specific recovery mechanisms and limitations. This class addresses the overall capacity for productive function restoration following freeze damage. The combination of backup bud availability, tissue regeneration, and reserve mobilization determines recovery success. Cultivar variation in recovery capacity (Riesling > Chardonnay) should inform variety selection for cold-climate sites. Management interventions (pruning, nutrition) significantly influence recovery outcomes.
IAO_0000118: Frostschaden-Erholung @de
IAO_0000118: Kälteerholungs-Qualität @de
IAO_0000118: Kälteschaden-Wiederherstellung @de
IAO_0000118: Winterschaden-Rehabilitation @de
IAO_0000118: cold damage rehabilitation
IAO_0000118: freeze recovery
IAO_0000118: frost recovery capacity
IAO_0000118: winter injury recovery
IAO_0000119: Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930 Pool RM et al. (1990) Assessing and predicting cold injury to grapevines. Proceedings of the New York Wine Industry Workshop, pp. 17-25 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235
has db xref: no direct PO equivalent

Cold Stress Indicator Quality
type: Class
subclass of: Stress Response Quality
IAO_0000112: Cold stress indicator quality assessment following a late spring frost event (-4°C for 3 hours) in Burgundy evaluated the extent of damage to Pinot Noir vineyards at varying phenological stages and topographic positions. Visual cold stress indicator quality assessment 48 hours post-frost identified a gradient of damage severity correlated with both phenological advancement and cold air drainage patterns, with valley-floor sites showing 85% primary shoot damage while upper-slope sites showed only 25% damage despite equivalent air temperatures, reflecting cold air pooling effects on exposure duration. Physiological cold stress indicator quality measurements including electrolyte leakage from affected tissues confirmed visual assessments, with severely damaged shoots showing greater than 70% leakage indicating lethal membrane damage while mildly affected tissues showed 25-40% leakage consistent with recoverable injury. The cold stress indicator quality evaluation guided recovery management decisions, with severely damaged blocks requiring shoot thinning to redirect growth to secondary buds while lightly damaged blocks were managed to preserve partially injured primary shoots that would recover to produce reduced but viable crops.
IAO_0000114: IAO_0000122
IAO_0000115: Cold stress indicator quality is a stress response quality that inheres in a grapevine organism and represents the ensemble of physiological, biochemical, and morphological markers that signal the presence and severity of low temperature stress, encompassing both the damage symptoms resulting from freezing or chilling injury and the tolerance mechanisms that determine susceptibility to cold-induced damage across the range of low temperature exposures encountered in viticultural environments from mild chilling through severe winter freeze events. This quality captures the grapevine response to temperatures below the optimal range for growth and function, recognizing that cold stress manifests differently depending on the temperature regime, the phenological stage of the vine, the acclimation status of tissues, and the specific organs affected, with consequences ranging from temporary growth inhibition through tissue damage to complete vine mortality under the most severe conditions. The ontological significance of cold stress indicator quality lies in its role enabling assessment of vine cold hardiness status and damage extent following cold events, supporting decisions about site selection, cultivar choice, protective management practices, and post-damage recovery strategies that collectively determine the viability of grape production in cold-climate regions where winter survival and spring frost avoidance represent primary production constraints. The biological basis of cold stress indicators encompasses the cellular and tissue-level responses to low temperature including membrane phase transitions, ice crystal formation and propagation, cellular dehydration from extracellular freezing, and the metabolic disruptions that collectively cause cold injury, combined with the protective mechanisms including cold acclimation, cryoprotectant accumulation, and supercooling capacity that determine tissue survival at specific temperature exposures. The seasonal dynamics of c…
IAO_0000116: Cold_Stress_Indicator_Quality is_a Stress_Response_Quality, serving as parent class for Frost_Damage_Severity_Quality and Tissue_Freezing_Tolerance_Quality which address damage symptoms and tolerance mechanisms respectively. This class addresses the overall assessment of cold stress while child hierarchies capture particular dimensions. Distinguished from Heat_Stress_Indicator_Quality by the focus on low rather than high temperature stress. The seasonal dynamics of hardiness create phenology-dependent vulnerability patterns. Critical for cold-climate viticulture where winter survival and frost avoidance determine production viability.
IAO_0000118: Froststress-Reaktion @de
IAO_0000118: Kältehärte-Indikatoren @de
IAO_0000118: Kältestress-Indikatoren @de
IAO_0000118: Tieftemperaturstress-Marker @de
IAO_0000118: cold damage markers
IAO_0000118: cold hardiness indicators
IAO_0000118: freezing stress response
IAO_0000118: low temperature stress indicators
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and cold deacclimation kinetics in grape. American Journal of Enology and Viticulture 57:20-26
has db xref: no direct PO equivalent

Cold Tolerance Disposition
type: Class
subclass of: Abiotic Stress Tolerance Disposition
IAO_0000112: Long-term monitoring of Cold_Tolerance_Disposition at the University of Minnesota characterized seasonal cold hardiness dynamics across 25 cultivars over 8 winters using differential thermal analysis (DTA) to determine bud LT50 values (temperature killing 50% of buds). Measurements at monthly intervals from November through March revealed dramatic cultivar differences in both maximum hardiness and seasonal patterns. V. vinifera 'Pinot Noir' showed marginal Cold_Tolerance_Disposition with maximum hardiness of -21°C reached in mid-January, rapid deacclimation beginning in late February, and frequent economic crop losses (5 of 8 winters with >50% primary bud mortality). The Minnesota-bred hybrid 'Frontenac' exhibited exceptional Cold_Tolerance_Disposition with maximum hardiness of -35°C, extended hardiness maintenance through February, and slower spring deacclimation, sustaining zero bud mortality across all 8 winters despite exposure to -32°C ambient temperature in the most severe winter. 'Marquette' showed intermediate but commercially adequate cold tolerance (LT50 -34°C) with an additional advantage of rapid reacclimation following midwinter thaws, recovering 4°C of hardiness within 72 hours after a January warming event that caused permanent hardiness loss in less adaptive cultivars. These findings demonstrate that Cold_Tolerance_Disposition encompasses not only absolute minimum survival temperature but also acclimation kinetics, hardiness maintenance, and reacclimation capacity.
IAO_0000114: IAO_0000122
IAO_0000115: A Cold_Tolerance_Disposition is an Abiotic_Stress_Tolerance_Disposition that inheres in a Vitis plant and is realized through physiological and biochemical mechanisms enabling survival of freezing temperatures that would otherwise cause lethal ice formation within tissues, membrane damage, and cell death. This disposition represents one of the most critical abiotic stress tolerances for grapevine, determining the geographic limits of cultivation and the economic sustainability of viticulture in continental and cold-climate regions. Cold tolerance in woody perennials involves a dynamic process of cold acclimation in autumn (triggered by shortening photoperiod and declining temperatures), maximum hardiness during midwinter dormancy, and deacclimation in spring as temperatures rise and growth resumes. The mechanisms underlying cold tolerance include controlled extracellular ice formation that draws water from cells (freeze tolerance), deep supercooling that avoids ice formation in critical tissues like xylem ray parenchyma and bud primordia, accumulation of cryoprotective compounds (sugars, proline, dehydrins, antifreeze proteins), membrane lipid remodeling increasing fluidity at low temperatures, and dormancy regulation preventing premature deacclimation. Cold tolerance varies dramatically among Vitis species, with V. vinifera generally least hardy (midwinter LT50 typically -15°C to -25°C), while V. riparia, V. amurensis, and cold-adapted hybrids tolerate -30°C to -40°C. Cold damage remains the primary limitation to V. vinifera cultivation in regions with severe winters, driving both rootstock selection and extensive breeding programs for cold-hardy cultivars.
IAO_0000116: Cold_Tolerance_Disposition is_a Abiotic_Stress_Tolerance_Disposition. This class encompasses all aspects of cold/freeze tolerance, with child classes addressing specific components including Midwinter_Hardiness_Disposition (deep dormancy cold tolerance), Spring_Frost_Tolerance_Disposition (post-budbreak frost survival), and Fall_Frost_Tolerance_Disposition (pre-dormancy cold events). Cold tolerance is the primary factor limiting V. vinifera cultivation in continental climates and drives extensive cold-hardy cultivar breeding programs. The dynamic nature of cold tolerance through the dormant season distinguishes it from static traits, requiring assessment of acclimation, maintenance, and deacclimation phases.
IAO_0000118: Frosttoleranz @de
IAO_0000118: Kältetoleranz-Disposition @de
IAO_0000118: Winterhärte-Kapazität @de
IAO_0000118: freeze tolerance
IAO_0000118: low temperature tolerance
IAO_0000118: winter hardiness
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines, Journal of Crop Improvement 10:201-235 Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and budbreak in Vitis vinifera, American Journal of Enology and Viticulture 57:528-535 Keller M (2020) The Science of Grapevines, 3rd Edition, Academic Press
has db xref: no direct PO equivalent

Color Appearance Quality
type: Class
subclass of: Visual Appearance Quality
IAO_0000112: Color appearance assessment in blind tasting of red wine reveals deep ruby-purple hue with violet rim suggesting youth, high color intensity indicating thick-skinned variety and warm climate, and saturated appearance without browning confirming recent vintage, enabling preliminary identification as young Malbec or Syrah from warm region before aromatic evaluation, with color cues creating expectation of concentrated dark fruit and firm tannins that frames interpretation of subsequent sensory impressions.
IAO_0000114: IAO_0000122
IAO_0000115: Color appearance quality is a visual appearance quality that represents the chromatic properties of wine arising from light absorption and reflection by pigment compounds, encompassing hue, intensity, and saturation attributes that provide diagnostic information about grape variety, wine age, production method, and overall quality. Within the BFO framework, this quality addresses the chromatic dimension of visual assessment, distinguishing color-related properties from clarity and viscosity while recognizing that wine color provides immediate variety and age cues that frame subsequent sensory evaluation. The ontological significance lies in color serving as the most variety-specific and age-sensitive visual attribute, where red wine color immediately distinguishes thick-skinned from thin-skinned varieties and indicates developmental stage from youthful purple through mature garnet to aged tawny, while white wine color progression from pale straw through gold to amber signals oxidative evolution and age. The physical basis for wine color involves selective light absorption by chromophore compounds, with anthocyanins providing red-blue-purple colors in young red wines, tannin-anthocyanin polymers creating brick and tawny tones in aged reds, and carotenoid derivatives, flavonols, and oxidation products determining white wine coloration from pale green-yellow through deep gold. The compositional determinants of color include anthocyanin concentration and profile (variety-specific), pH (affecting anthocyanin equilibrium and color expression), copigmentation (enhancing color through molecular stacking), tannin-anthocyanin polymerization (shifting color toward orange with age), and oxidation state (browning in whites, tawny development in reds). The evaluation protocol for color assessment involves examination against white background with appropriate lighting, tilted glass observation for rim-to-core gradient, and standardized terminology for hue and intensity description…
IAO_0000116: Color_Appearance_Quality serves as the parent class for color subcategories (Intensity, Hue, Saturation, Rim Variation), establishing the framework for chromatic assessment. This quality provides variety, age, and production information more immediately than any other visual attribute. The class addresses the pigment-related dimension of visual appearance, with color assessment providing essential diagnostic cues that guide subsequent evaluation.
IAO_0000118: Farbcharakter @de
IAO_0000118: Farberscheinung @de
IAO_0000118: Weinfarbe @de
IAO_0000118: chromatic quality
IAO_0000118: chromatische Qualität @de
IAO_0000118: color characteristics
IAO_0000118: hue and tint
IAO_0000118: wine color
IAO_0000119: Somers TC, Evans ME (1977) Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO₂, chemical age. Journal of the Science of Food and Agriculture 28(3): 279-287 Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 52(2): 67-87
has db xref: no direct PO equivalent

Color Break Initiation
type: Class
subclass of: First Color Change
IAO_0000112: In a Chianti Classico Sangiovese vineyard, color break initiation was documented in mid-September Year N+1 (BBCH 83) when 25-35% of berry surface showed red-purple patches concentrated on sun-exposed southwestern aspects, skin anthocyanins measured 95 mg/kg (from 42 mg/kg at first pigment 3 days earlier), chlorophyll declined to 65 μg/g (from 145 μg/g green), berry firmness dropped 12% to 2.3 N, and sugar reached 11.5° Brix under typical Tuscan autumn conditions (daily high 25-28°C, night 14-17°C).
IAO_0000114: IAO_0000122
IAO_0000115: Color_Break_Initiation represents the developmental transition when initial scattered pigmented patches on berry surfaces begin expanding and coalescing creating the characteristic "breaking" of uniform green coloration into mixed green-red patterns that define early visible veraison. This process occurs 1-3 days following first pigment deposition (BBCH 83), when anthocyanin concentrations in pioneering pigmented regions reach 60-120 mg/kg skin fresh weight creating sufficient optical density to overcome chlorophyll masking, and marks the beginning of rapid visible color transformation from predominantly green to variegated appearance preceding complete berry pigmentation. The "break" in color uniformity results from spatial heterogeneity in anthocyanin synthesis and accumulation: initial pigmented patches typically measure 2-5 mm diameter representing clusters of 50-200 epidermal and sub-epidermal cells with coordinated anthocyanin accumulation, these patches appear preferentially on sun-exposed berry surfaces where light and temperature signals maximize anthocyanin induction creating asymmetric coloring with southwestern aspects (northern hemisphere) showing earliest and most intense patches, and within individual berries pigmentation often initiates near stylar end spreading toward pedicel attachment reflecting apical-to-basal developmental gradients in ripening signaling. Cellular basis of color break involves: expansion of initially pigmented cell clusters through recruitment of adjacent cells into anthocyanin synthesis with radial spreading patterns from initial foci, intercellular signaling possibly through diffusible factors or cell-to-cell contact enabling coordinated pigmentation responses creating coherent colored patches rather than isolated pigmented cells, and continued chlorophyll degradation in pigmented regions (chlorophyll declining from 100-200 μg/g to 40-80 μg/g) reducing green color masking allowing red-purple anthocyanins to dominate visual app…
IAO_0000116: Color_Break_Initiation is distinguished from First_Pigment_Deposition by representing visible pattern formation rather than initial sequestration, from Progressive_Color_Development by showing early mixed green-red rather than advancing pigmentation, and from Complete_Color_Change by exhibiting partial (20-40%) rather than full coverage. Anthocyanin range at break: 60-120 mg/kg skin. Duration from first pigment to break: fast cultivars 1-2 days, moderate 2-4 days, slow 3-6 days. Temperature optimum 24-30°C berry surface. Color_Break_Initiation provides practical visual marker for veraison monitoring and harvest forecasting.
IAO_0000118: Farb-Gleichförmigkeits-Bruch @de
IAO_0000118: Grün-Farb-Störung @de
IAO_0000118: Pigmentierungs-Muster-Entstehung @de
IAO_0000118: color uniformity breaking
IAO_0000118: gescheckter Färbungs-Beginn @de
IAO_0000118: green color disruption
IAO_0000118: pigmentation pattern emergence
IAO_0000118: variegated coloring onset
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 233-234 color development patterns Mori K, Sugaya S, Gemma H (2005) Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition Sci Hort 105:319-330 environmental effects on color break Downey MO, Harvey JS, Robinson SP (2004) The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes Australian J Grape Wine Res 10:55-73 spatial patterns of color break.
has db xref: no direct PO equivalent

Color Change Onset
type: Class
subclass of: Veraison
IAO_0000112: In a Burgundian Pinot Noir vineyard near Gevrey-Chambertin, color change onset was observed in mid-August Year N+1 (BBCH 83, 9 weeks post-flowering) when first red patches appeared on sun-exposed berry surfaces coinciding with ABA levels rising from 120 ng/g to 850 ng/g, UFGT gene expression increasing 95-fold, and initial anthocyanin accumulation reaching 45 mg/kg skin from undetectable pre-veraison levels, under conditions of moderate temperature (daily high 24-27°C, night 14-16°C) and partial cluster exposure.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Change_Onset represents the developmental transition during veraison when red grape cultivars initiate visible pigmentation through de novo anthocyanin biosynthesis, marking one of the most conspicuous phenotypic changes in berry ripening and serving as a universal marker for veraison timing in colored varieties. This process occurs during early-to-mid veraison (BBCH 83-84), typically 1-3 days before or concurrent with initial berry softening depending on cultivar and environmental conditions, and transforms berry skin color from uniform green (dominated by chlorophyll a and b absorbing red and blue light, reflecting green) to variegated red-green patches that progressively coalesce into complete berry pigmentation over 5-14 days cultivar-dependent. Color change onset is triggered by complex hormonal and developmental signals: abscisic acid levels spike from pre-veraison baseline 50-150 ng/g to veraison peak 500-2000 ng/g activating transcription factors VvMYBA1, VvMYBA2, and related regulators that coordinately upregulate anthocyanin biosynthetic genes 50-200 fold, sugar accumulation creates hexose signaling through hexokinase pathways that synergize with ABA to enhance anthocyanin gene expression, and declining gibberellin and auxin levels remove growth-related suppression of secondary metabolism allowing anthocyanin pathway activation. The onset process initiates anthocyanin biosynthesis through coordinated enzyme induction: phenylalanine ammonia lyase (PAL) activity increases 10-40 fold catalyzing the first committed step converting phenylalanine to cinnamic acid entering phenylpropanoid metabolism, chalcone synthase (CHS) shows 20-60 fold elevation producing naringenin chalcone the first flavonoid intermediate, flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), and leucoanthocyanidin dioxygenase (LDOX) activities increase sequentially producing leucoanthocyanidins, and UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT) achieves 50-150 fo…
IAO_0000116: Color_Change_Onset is distinguished from later color development phases by representing initiation rather than progression, occurs typically 1-3 days before or with initial softening in red cultivars, and is absent or minimal in white varieties. Duration from first visible color to complete coloring: early cultivars 3-5 days, mid-season 5-8 days, late varieties 8-14 days. Temperature optimum 20-28°C for synthesis. UV-B and moderate light enhance coloring. Color_Change_Onset represents RED CULTIVAR-specific process white cultivars show only chlorophyll degradation without anthocyanin synthesis. Critical veraison marker for developmental tracking.
IAO_0000118: Anthocyan-Synthese-Beginn @de
IAO_0000118: Beeren-Färbungs-Anfang @de
IAO_0000118: Pigmentierungs-Start @de
IAO_0000118: Veraison-Farb-Initiierung @de
IAO_0000118: anthocyanin synthesis onset
IAO_0000118: berry coloring start
IAO_0000118: pigmentation commencement
IAO_0000118: veraison color initiation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 232-235 anthocyanin biosynthesis and color development Castellarin SD, Matthews MA, Di Gaspero G, Gambetta GA (2007) Water deficits accelerate ripening and induce changes in gene expression regulating flavonoid biosynthesis in grape berries Planta 227:101-112 environmental regulation Boss PK, Davies C, Robinson SP (1996) Analysis of the expression of anthocyanin pathway genes in developing Vitis vinifera L. cv Shiraz grape berries Plant Physiol 111:1059-1066 biosynthetic gene expression.
has db xref: no direct PO equivalent

Color Description
type: Class
subclass of: Visual Description
IAO_0000112: Color description for Cabernet Sauvignon from Coonawarra (2022 vintage, 2 years post-harvest) records deep purple-crimson core with a narrow violet-purple rim showing minimal evolution, the opaque depth requiring 10 mm path length for spectrophotometric measurement — consistent with the variety's characteristically high anthocyanin content (predominantly acylated malvidin glucosides providing blue-shifted stable color) and the youthful development stage. Color description for aged Riesling Spätlese from the Mosel (2016 vintage, 8 years) documents medium gold with developing amber-honey tones at the rim, a progressive deepening from the pale straw-green of youth through the golden-amber spectrum characteristic of Riesling oxidative aging and the gradual formation of melanoidin-like pigments from norisoprenoid degradation. Color description for Blaufränkisch from Mittelburgenland (2023 vintage) records deep ruby-purple core with vivid magenta-violet rim, reflecting the variety's exceptional anthocyanin concentration and the high proportion of delphinidin and petunidin glucosides that contribute blue-purple hue components.
IAO_0000114: IAO_0000122
IAO_0000115: Color description is a visual description entity that documents the hue, saturation, and intensity of wine color as perceived by human visual assessment, including the core color (the predominant hue observed at the center of the tilted glass), the rim color (the hue at the meniscus edge where the wine thins), the depth or intensity (the degree of color saturation from watery-pale through medium to deep-opaque), and the color evolution markers (purple-blue youthful indicators versus orange-brown aging indicators), described using standardized color vocabulary and optionally quantified by CIELab colorimetric coordinates (L*, a*, b*) or the traditional spectrophotometric color parameters (intensity, hue, modified color parameters), providing the visual chromatic fingerprint that immediately communicates wine type, cultivar character, age, and concentration.
IAO_0000116: Color description captures the most information-rich visual parameter, as wine color encodes cultivar identity, age, winemaking history, and quality indicators in a single integrated percept. The chromatic vocabulary used in wine assessment follows a standardized progression for red wines from purple (youngest) through ruby, garnet, tawny to brown (oldest), and for white wines from water-white through straw, gold, amber to brown, with rosé wines occupying a separate pale pink to salmon to copper-onion skin spectrum. The chemical basis of wine color is complex and changes continuously throughout the wine's lifetime — young red wines derive color primarily from monomeric anthocyanins (the five glucosides and their acylated derivatives), while aged red wines increasingly rely on polymeric pigments formed through anthocyanin-tannin condensation reactions mediated by acetaldehyde, pyruvic acid, and vinyl-phenol adducts (vitisins, pinotins, portisins). These polymeric pigments are more resistant to SO₂ bleaching and pH variation than monomeric anthocyanins, explaining why well-made red wines maintain color stability as they age despite the progressive loss of free anthocyanins. The rim-versus-core distinction provides a simple but effective age indicator — the thin meniscus at the glass rim reveals the wine's most evolved color (least protected from oxidation), while the deeper core preserves younger color characteristics. CIELab colorimetry (L* = lightness, a* = red-green axis, b* = yellow-blue axis) provides objective quantification that correlates with visual assessment and enables statistical analysis of color differences, with ΔE values >3 CIELab units generally perceptible by trained tasters. Cultivar-specific color signatures arise from genetically determined anthocyanin profiles — Pinot Noir's non-acylated, predominantly peonidin and malvidin monoglucosides produce the characteristically pale, rapidly evolving garnet color, while Cabernet Sauvignon's heavily acyla…
IAO_0000118: Farbbeschreibung @de
IAO_0000118: Farbbeurteilung @de
IAO_0000118: Farbcharakterisierung @de
IAO_0000118: Weinfarbe @de
IAO_0000118: chromatic description
IAO_0000118: chromatische Beschreibung @de
IAO_0000118: color assessment
IAO_0000118: color evaluation
IAO_0000118: hue description
IAO_0000118: wine color
IAO_0000119: Somers TC, Evans ME (1977) Spectral evaluation of young red wines. Journal of the Science of Food and Agriculture 28(3): 279-287 Glories Y (1984) La couleur des vins rouges. Connaissance de la Vigne et du Vin 18(4): 253-271 Pérez-Magariño S, González-San José ML (2003) Application of absorbance values used in wineries for estimating CIELab parameters in red wines. Food Chemistry 81(2): 301-306 He F et al. (2012) Anthocyanins and their variation in red wines. Molecules 17(2): 1571-1601
has db xref: no direct PO equivalent

Color Development Completion
type: Class
subclass of: Complete Color Change
IAO_0000112: In a Russian River Valley Pinot Noir vineyard, color development completion was documented 15 days post-color break in mid-September Year N+1 (BBCH 86) when anthocyanin accumulation plateaued at 1265 mg/kg (±35 mg/kg over 2 weeks), UFGT expression declined to 45% of peak (still 65-fold above green berry), CIE L* stabilized at 33.8 (±2.1 over 3 weeks), berry Brix 23.2° with accumulation <0.6% per week, titratable acidity 6.5 g/L, firmness 1.2 N, under optimal cool coastal conditions (daily high 20-23°C, night 10-13°C, morning fog) enabling extended hang time for flavor development.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Development_Completion represents the developmental endpoint when all color-related processes including anthocyanin biosynthesis, vacuolar sequestration, copigmentation establishment, and chlorophyll degradation reach asymptotic termination transitioning from active developmental programming to stable mature state or beginning senescence depending on subsequent environmental conditions and harvest timing. This completion occurs during late veraison to early ripening (BBCH 85-89), typically 14-20 days post-color break depending on cultivar and conditions, and is characterized by cessation of net anthocyanin accumulation (25-40% weekly changes during active development. Molecular markers of completion inclu anthocyanin biosynthetic genes (UFGT, DFR, LDOX, F3'H, F3'5'H, CHS, PAL) showing coordinated downregulation from peak expression (100-200 fold) to sustained moderate levels (40-80 fold) providing maintenance synthesis without driving major accumulation, regulatory transcription factors (VvMYBA1, VvMYBA2, VvMYC1) declining from maximum induction (120-180 fold) to moderate sustained expression (50-90 fold) maintaining pathway activation without intense developmental signaling, and hormonal transition with ABA declining from veraison peak 2500-3500 ng/g to plateau 1200-2200 ng/g consolidating ripening program completion while other hormones (gibberellin, auxin) remain at low post-growth levels and ethylene showing cultivar-dependent patterns (slight elevation 0.2-0.8 nL g⁻¹ h⁻¹ in some varieties, baseline 70 mM providing exceptional color intensity, and membrane integrity generally maintained though beginning slight permeabilization in some cultivars marking transition toward senescence particularly if environmental stresses occur. Environmental factors affecting completion timing inclu cumulative heat during veraison with completion typically occurring 550-750 growing degree days (base 10°C) post-color break in most cultivars, temperature during late developmen…
IAO_0000116: Color_Development_Completion is distinguished from Complete_Color_Change by representing process termination rather than state achievement, from Final_Color_Expression by focusing on developmental endpoint rather than phenotypic stability, and from Color_Change_Onset by marking completion versus initiation. Completion markers: anthocyanin plateau <3-5% over 2 weeks, gene expression 30-50% of peak, colorimetric stability ±8-10% week-to-week. Timing: fast cultivars 12-16 days, moderate 15-19 days, late 18-24 days post-color break. Color_Development_Completion indicates transition from active ripening to stable mature state suitable for harvest timing optimization based on integrated maturity assessment.
IAO_0000118: Anthocyan-Synthese-Vollendung @de
IAO_0000118: Farb-Entwicklungs-Endpunkt @de
IAO_0000118: Pigmentierungs-Programm-Terminierung @de
IAO_0000118: anthocyanin synthesis completion
IAO_0000118: chromatic maturation finalization
IAO_0000118: chromatische Reifungs-Finalisierung @de
IAO_0000118: color development endpoint
IAO_0000118: pigmentation program termination
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 238-242 ripening completion and harvest timing Coombe BG (1992) Research on development and ripening of the grape berry Australian J Grape Wine Res 48:125-144 developmental completion Deluc LG, Grimplet J, Wheatley MD, Tillett RL, Quilici DR, Osborne C, Schooley DA, Schlauch KA, Cushman JC, Cramer GR (2007) Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development Bmc Genomics 8:429 molecular markers of ripening completion.
has db xref: no direct PO equivalent

Color Developmental Stage Quality
type: Class
subclass of: Color Quality
IAO_0000112: Color developmental stage assessment in Shiraz vineyards employs standardized visual protocols where scouts evaluate the proportion of berries at each color stage (green, pink, red, dark purple, blue-black) across representative clusters, with the transition from predominantly green (less than 20% colored) through véraison (20-80% colored) to mature coloration (greater than 80% colored) occurring over approximately 14-21 days depending on seasonal temperature this color staging provides the basis for harvest date prediction models that estimate 35-50 days from 50% véraison to optimal harvest maturity for premium red wine production.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Developmental_Stage_Quality encompasses the morphological qualities that characterize the coloration state of grapevine organs in relation to their developmental progression. This category recognizes that organ color changes systematically during development, with specific color states serving as markers of developmental stage. In grape berries, the most dramatic developmental color change occurs at véraison, the onset of ripening, when colored cultivars transition from green chlorophyll-dominated coloration to cultivar-specific anthocyanin-based colors. This transition provides a visually obvious phenological marker used for vineyard management decisions and research documentation. The progression of color through developmental stages reflects underlying biochemical and physiological transitions including chlorophyll degradation, carotenoid unmasking, anthocyanin biosynthesis activation, and changes in vacuolar pH that affect pigment expression. This category subdivides into stage-specific quality classes including Véraison_Color_Quality capturing the transitional coloration during the onset of ripening, and Mature_Color_Quality representing the final coloration achieved at harvest maturity. The developmental trajectory of color change varies among cultivars in timing, rate, and final state, providing cultivar identification characters and indicating adaptation to different growing conditions. Early-ripening cultivars complete color development in shorter time periods than late-ripening cultivars. Environmental factors including temperature, light, and water availability modulate the rate and completeness of developmental color change within genetically determined limits.
IAO_0000116: Color_Developmental_Stage_Quality connects color as a morphological quality to phenological staging, bridging the Quality and Process categories of the VVO. While the visual appearance at any moment is a quality, the progression through color stages reflects underlying developmental processes. The child classes Véraison_Color_Quality and Mature_Color_Quality represent specific stages in the developmental trajectory. For white (green-skinned) cultivars, the developmental color change is less dramatic but still occurs as chlorophyll degrades and yellow carotenoids become visible. Assessment protocols should standardize developmental stage reference points for reproducibility across studies and seasons.
IAO_0000118: Farbentwicklungsstadium @de
IAO_0000118: Reifestadiumfarbe @de
IAO_0000118: developmental color state
IAO_0000118: entwicklungsabhängige Färbung @de
IAO_0000118: maturation color character
IAO_0000118: ontogenetic color quality
IAO_0000118: ontogenetische Farbqualität @de
IAO_0000118: ripening stage coloration
IAO_0000119: Coombe BG and McCarthy MG (2000) Dynamics of Grape Berry Growth and Physiology of Ripening. Australian Journal of Grape and Wine Research 6(2): 131-135 Kuhn N et al. (2014) Berry Ripening: Recently Heard Through the Grapevine. Journal of Experimental Botany 65(16): 4543-4559
has db xref: no direct PO equivalent

Color Distribution Quality
type: Class
subclass of: Color Quality
IAO_0000112: Color distribution assessment in Flame Seedless table grapes determines pack-out grades, with premium fruit requiring uniform red coloration covering at least 90% of the berry surface without green shoulders or pale contact patches fruit exhibiting gradient distribution with green-to-red transitions covering more than 10% of surface area is downgraded to second tier, while variegated distribution with discrete green patches interspersed with red zones indicates delayed or incomplete ripening that relegates fruit to processing grades regardless of sugar content.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Distribution_Quality encompasses all morphological qualities that characterize the spatial pattern of coloration across the surface or throughout the volume of grapevine organs. While Pigmentation_Intensity_Quality addresses how much color is present and Hue_Quality describes what type of color occurs, Color_Distribution_Quality captures where and how uniformly color appears within an organ. This spatial dimension of color is diagnostically important because many cultivars display characteristic distribution patterns that aid identification, and distribution uniformity affects commercial value particularly for table grapes where visual appearance commands premium prices. This category comprises three primary distribution patterns: Uniform_Coloration_Quality describing homogeneous color across the organ surface Variegated_Coloration_Quality capturing discrete patches or zones of contrasting color and Gradient_Coloration_Quality addressing continuous transitions from one color intensity or hue to another across the organ. In grape berries, color distribution results from the spatial pattern of anthocyanin accumulation in skin cells, which depends on the distribution of biosynthetic enzyme activity, light exposure patterns across the berry surface, and temperature gradients between exposed and shaded portions. Berries in compact clusters often display uneven coloration where contact zones between adjacent berries remain less colored than exposed surfaces. Environmental heterogeneity at the cluster scale, including variable light penetration through the canopy, creates distribution patterns that reflect microclimate conditions. In leaves, color distribution patterns during senescence reveal vascular architecture as green color persists longest near veins where chlorophyll degradation is delayed. Color distribution assessment employs visual evaluation of pattern type and extent, image analysis quantifying color variation across defined regions, or spectrophotometri…
IAO_0000116: Color_Distribution_Quality is positioned as a direct subclass of Color_Quality, parallel to Pigmentation_Intensity_Quality and Hue_Quality. Distribution patterns interact with both intensity and hue, as gradients may involve changes in intensity, hue, or both across the organ surface. The three child classes (Uniform, Variegated, Gradient) represent idealized distribution patterns actual organs commonly display combinations or intermediate patterns. Assessment of color distribution should specify the viewing angle and lighting conditions, as apparent distribution can vary with observation geometry. Digital image analysis enables objective quantification of distribution patterns through pixel-by-pixel color classification.
IAO_0000118: Farbmusterqualität @de
IAO_0000118: Farbverteilungsqualität @de
IAO_0000118: Pigmentverteilung @de
IAO_0000118: color pattern quality
IAO_0000118: color uniformity character
IAO_0000118: pigment distribution
IAO_0000118: räumliche Färbung @de
IAO_0000118: spatial coloration
IAO_0000119: Peppi MC et al. (2006) Abscisic Acid and Sucrose Regulate Berry Skin Color in Flame Seedless Grapes. Journal of the American Society for Horticultural Science 131(2): 241-248 Downey MO et al. (2006) Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research. American Journal of Enology and Viticulture 57(3): 257-268
has db xref: no direct PO equivalent

Color Distribution Uniformity
type: Class
subclass of: Uniform Color Development
IAO_0000112: In a Napa Valley Cabernet Sauvignon vineyard, color distribution uniformity was assessed across 120 vines in late September Year N+1 (BBCH 86) showing within-berry CV 16%, within-cluster CV 24%, within-vine CV 28%, within-block CV 32%, mean skin anthocyanins 1420 mg/kg (SD ±455 mg/kg), berry sugar 24.2° Brix (SD ±1.8°), enabling single-pass mechanical harvest of uniformly ripe fruit under optimal management (uniform drip irrigation, standardized canopy, consistent crop load 8 kg/vine) on well-drained hillside benchland.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Distribution_Uniformity represents the spatial consistency of pigmentation across berries within clusters, among clusters on vines, and throughout vineyard blocks reflecting synchronized ripening that enables optimal harvest timing and consistent wine quality by minimizing compositional variation in harvested fruit. This quality emerges during late veraison to early ripening (BBCH 85-87) when developmental heterogeneity diminishes through completion of ripening processes across the population, and is quantified by measuring color variation at multiple spatial scales: within-berry color uniformity (coefficient of variation 40 years) sometimes showing different ripening timing than prime-age vines (10-30 years), rootstock effects on ripening timing creating 2-4 day variation when mixed rootstocks exist within blocks, and management history including pruning severity, crop load, irrigation, and disease pressure creating spatial patterns of advancement or delay. Monitoring color distribution uniformity involves: stratified random sampling across vineyard blocks collecting berry samples from multiple vines, cluster positions, and berry locations within clusters enabling statistical analysis of variation, image analysis of cluster or vine photographs using color segmentation algorithms calculating percentages of fruit at target color stages, portable spectrophotometers or colorimeters measuring berry color at systematic sampling points across vineyard creating spatial variation maps, and visual assessment using trained observers rating uniformity on standard scales (1-10) providing rapid semi-quantitative evaluation. Environmental factors affecting distribution uniformity inclu weather stability during veraison with consistent moderate temperatures (20-26°C) and no extreme events promoting uniform development, while dramatic weather shifts (heat waves, cold snaps, heavy rain) create developmental disruption affecting berries differentially based on their development…
IAO_0000116: Color_Distribution_Uniformity is distinguished from Uniform_Color_Development by representing population-level variation rather than individual berry uniformity, from Even_Berry_Coloration by focusing on spatial distribution across multiple scales rather than single-berry consistency, and from Complete_Color_Change by emphasizing variation rather than completion. Uniformity metrics: within-berry CV <15-20%, within-cluster <20-30%, within-vine <25-35%, within-block <30-40%. High uniformity enables efficient harvest and consistent wine quality. Low uniformity requires selective harvest or acceptance of compositional variation.
IAO_0000118: homogene Pigmentierungs-Verteilung @de
IAO_0000118: homogeneous pigmentation distribution
IAO_0000118: räumliche Farb-Konsistenz @de
IAO_0000118: spatial color consistency
IAO_0000118: synchronisierte Farb-Entwicklung @de
IAO_0000118: synchronized color development
IAO_0000118: uniform berry coloring pattern
IAO_0000118: uniformes Beeren-Färbungs-Muster @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 237-238, 266-268 ripening heterogeneity and harvest Bramley RGV, Hamilton RP (2004) Understanding variability in winegrape production systems Australian J Grape Wine Res 10:32-45 spatial variation in vineyards Kontoudakis N, Esteruelas M, Fort F, Canals JM, Zamora F (2011) Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine Aust J Grape Wine Res 17:230-238 maturity variation effects.
has db xref: no direct PO equivalent

Color Hue Appearance Quality
type: Class
subclass of: Color Appearance Quality
IAO_0000112: Color hue assessment in Bordeaux vertical tasting tracks the evolutionary trajectory from 2020 vintage (purple-ruby with violet reflections indicating youth, dominant free anthocyanins) through 2010 (ruby-garnet with orange hints at rim indicating mid-evolution, polymeric pigment development) to 2000 (garnet-tawny throughout indicating maturity, predominantly polymeric pigments), demonstrating how hue progression provides visual age confirmation and optimal drinking window assessment, with the 2000 hue suggesting consumption priority while 2020 hue indicates cellaring potential.
IAO_0000114: IAO_0000122
IAO_0000115: Color hue appearance quality is a color appearance quality that represents the dominant wavelength character of wine color determining its position on the color spectrum, characterizing whether wine appears purple, ruby, garnet, tawny, straw, gold, or amber as an indicator of variety, age, and oxidation state. Within the BFO framework, this quality specifically addresses the qualitative chromatic dimension of color, distinguishing hue (which color) from intensity (how much color) while recognizing that hue provides the most age-sensitive color information, with systematic hue shifts tracking wine evolution from youth through maturity to senescence. The ontological significance lies in hue serving as the primary age indicator in visual assessment, where red wine hue progression from purple through ruby through garnet to tawny-brown reflects anthocyanin-tannin polymerization and oxidation over time, while white wine progression from pale straw through gold to amber signals oxidative evolution, making hue the visual clock that indicates developmental stage. The physical basis for hue involves the specific wavelengths absorbed by wine chromophores, with free anthocyanins absorbing in the 520-540 nm range (producing red-purple), polymeric pigments absorbing at longer wavelengths (creating orange-brown), and the equilibrium between these forms shifting with age, pH, and oxidation to produce the characteristic hue evolution. The compositional determinants of hue include anthocyanin profile (malvidin-dominant varieties appearing more blue-purple, cyanidin-dominant appearing more red), pH (lower pH favoring red flavylium cation, higher pH shifting toward blue quinoidal forms), polymeric pigment proportion (increasing with age, shifting hue toward orange), and oxidation state (creating brown tones through quinone formation). The variety associations of hue are significant, with young Pinot Noir showing ruby-red hue distinct from young Malbec's purple-black, and aged wines of …
IAO_0000116: Color_Hue_Appearance_Quality addresses the dominant wavelength character of wine color, representing the most age-sensitive visual parameter. This quality follows predictable evolutionary trajectories that enable age estimation and maturity assessment. The class supports age evaluation, variety identification, and condition assessment based on hue position relative to expected evolutionary stage.
IAO_0000118: Farbnuance @de
IAO_0000118: Farbschattierung @de
IAO_0000118: Farbton @de
IAO_0000118: chromatic hue
IAO_0000118: chromatischer Ton @de
IAO_0000118: color shade
IAO_0000118: color tone
IAO_0000118: dominant wavelength
IAO_0000119: Somers TC, Evans ME (1977) Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO₂, chemical age. Journal of the Science of Food and Agriculture 28(3): 279-287 Dallas C, Laureano O (1994) Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. Journal of the Science of Food and Agriculture 65(4): 477-485
has db xref: no direct PO equivalent

Color Intensity
type: Class
subclass of: Phenolic Data
IAO_0000112: Color intensity for Shiraz must from McLaren Vale (2023 vintage) records CI 22.5 AU (A420 5.8, A520 12.2, A620 4.5, measured at 1 mm path length), representing exceptionally deep color indicative of the old-vine, low-yield source material and predicting a finished wine of opaque, inky-purple character. Color intensity for Pinot Noir must from Volnay, Burgundy (2024 vintage) measures CI 7.8 AU (A420 2.5, A520 4.2, A620 1.1), within the typical range for Pinot Noir (6-12 AU) that reflects the cultivar's moderate anthocyanin content and predominance of non-acylated monoglucosides producing the characteristically brilliant ruby-garnet hue. Color intensity for Zweigelt from Carnuntum (2024 vintage) documents CI 14.8 AU, confirming the variety's reputation as Austria's most deeply colored red cultivar and validating the chromatic density essential for the Carnuntum DAC quality designation.
IAO_0000114: IAO_0000122
IAO_0000115: Color intensity is a phenolic data entity that records the integrated spectrophotometric color expression of grape must or wine, determined by absorbance measurement at three wavelengths representing the yellow-brown (420 nm), red (520 nm), and blue-violet (620 nm) components of the visible spectrum, calculated as the sum CI = A420 + A520 + A620 (Glories method) and typically measured in absorbance units (AU) through a 1 mm or 10 mm path length cuvette, representing the net chromatic contribution of anthocyanins, copigmentation complexes, polymeric pigments, and oxidation products that collectively produce the visual color appearance of red and rosé wines.
IAO_0000116: Color intensity measurement provides the most direct and rapid assessment of red wine visual quality, correlating strongly with consumer perception of wine quality and price positioning — deeply colored red wines consistently command higher prices and quality ratings than pale examples of the same variety and region. The three-wavelength summation (A420 + A520 + A620) captures the full chromatic complexity of wine color, which arises from multiple chemical species in pH-dependent equilibrium: free anthocyanins in the flavylium cation form (red, dominant contributor to A520), anthocyanin-tannin copigmentation complexes (enhanced red with blue shift), polymeric pigments formed through acetaldehyde-mediated condensation (stable red-brown, contributing to A420 and A520), and oxidation products (yellow-brown, contributing to A420). The derived parameter "hue" (A420/A520) provides complementary information — young red wines exhibit hue values of 0.5-0.7 (red-dominant), while aged wines shift toward 0.8-1.2 (increasing brown-yellow contribution). Color intensity is measured in must (post-crushing, before fermentation), during fermentation (monitoring extraction kinetics), and in wine (assessing extraction efficiency and aging evolution), with each context providing different information. The path length specification (1 mm or 10 mm) must always be reported, as CI values differ 10-fold between these two common cuvette sizes — the 1 mm path length is standard for deeply colored wines to maintain absorbance within the linear range of the spectrophotometer. Must color intensity predicts but does not equal wine color intensity, as fermentation extraction, fining, and aging all modify the color profile. The OIV reference method and the Iland/Somers modified color assay provide internationally recognized standardized protocols for color intensity determination.
IAO_0000118: CI value
IAO_0000118: Farbdichte @de
IAO_0000118: Farbintensität @de
IAO_0000118: Farbintensitätswert @de
IAO_0000118: Farbkraft @de
IAO_0000118: chromatic intensity
IAO_0000118: chromatische Intensität @de
IAO_0000118: color density
IAO_0000118: spectral color intensity
IAO_0000118: wine color intensity
IAO_0000119: Glories Y (1984) La couleur des vins rouges. 2e partie: mesure, origine et interprétation. Connaissance de la Vigne et du Vin 18(4): 253-271 Somers TC, Evans ME (1977) Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO₂, chemical age. Journal of the Science of Food and Agriculture 28(3): 279-287 Iland P et al. (2011) Chemical Analysis of Grapes and Wine, 2nd Ed, pp.: 105-115 OIV (2021) Compendium of International Methods of Analysis, Method OIV-MA-AS2-07B
has db xref: no direct PO equivalent

Color Intensity Data
type: Class
subclass of: Quality Performance Data
IAO_0000112: Color intensity data for Cabernet Sauvignon clone 337 versus clone 15 at Coonawarra across 8 vintages documents total anthocyanins of 1.8-2.4 mg/g berry fresh weight in clone 337 versus 1.4-1.8 mg/g in clone 15, with clone 337 additionally exhibiting a higher proportion of acylated anthocyanins (38% vs. 28% of total) conferring greater color stability during aging. Wine color intensity (CI = A420 + A520 + A620) from standardized micro-vinifications averaged 14.5 AU for clone 337 versus 10.8 AU for clone 15. Color intensity data for Blaufränkisch clone Bl-2 at Deutschkreutz records anthocyanin concentrations of 2.5-3.2 mg/g at 20° KMW harvest, dominated by malvidin-3-glucoside (55-60% of total), producing wines with CI values of 16-20 AU that rank among the highest in the Austrian clonal evaluation program.
IAO_0000114: IAO_0000122
IAO_0000115: Color intensity data is a quality performance data entity that records the concentration, composition, and spectrophotometric characteristics of pigment compounds — principally anthocyanins and their derivatives — in the berry skin, must, and wine of a red or rosé clonal line, expressed through optical density measurements (absorbance at 420, 520, and 620 nm), total anthocyanin concentration (mg/g berry weight or mg/L must/wine), individual anthocyanin profiling (malvidin, peonidin, delphinidin, cyanidin, petunidin glycosides and acylated forms), and derived color parameters (color intensity CI, hue, CIELab coordinates), characterizing the chromatic potential fundamental to red and rosé wine visual quality.
IAO_0000116: Color intensity data is a primary differentiator among red wine clones, as anthocyanin accumulation exhibits substantial clonal variation within cultivars — differences of 30-80% in total anthocyanin concentration between clones of the same variety are commonly documented. The genetic basis includes variation in the anthocyanin biosynthetic pathway genes (UFGT, MYBA1, MYBA2, F3'5'H) and their regulatory elements, with some clonal color differences traceable to specific mutations in the MYB transcription factor family. Environmental modulation of anthocyanin accumulation is pronounced — optimal synthesis occurs at berry temperatures of 17-25°C with adequate UV exposure, while temperatures above 35°C cause anthocyanin degradation, creating significant clone-by-environment interactions for color intensity. The anthocyanin profile (relative proportions of the five anthocyanidin types and their acylation and methylation patterns) provides clone-specific fingerprinting and influences both color hue (blue-shifted by delphinidin/petunidin, red-shifted by cyanidin/peonidin) and color stability (enhanced by acylation and copigmentation). Color intensity data should be assessed at standardized maturity rather than calendar date, as sugar-matched comparisons eliminate the confounding effect of harvest timing differences on color accumulation stage. The increasing importance of rosé wine production has expanded color intensity evaluation to include clonal assessment for moderate, controlled anthocyanin release during short maceration.
IAO_0000118: Anthocyandaten @de
IAO_0000118: Farbdaten @de
IAO_0000118: Farbintensitätsdaten @de
IAO_0000118: Farbkraft @de
IAO_0000118: Pigmentgehaltsdaten @de
IAO_0000118: anthocyanin data
IAO_0000118: chromatic intensity data
IAO_0000118: color data
IAO_0000118: pigment concentration data
IAO_0000118: wine color record
IAO_0000119: Downey MO et al. (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review. American Journal of Enology and Viticulture 57(3): 257-268 Boss PK et al. (1996) Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Molecular Biology 32(3): 565-569 Castellarin SD et al. (2007) Colour variation in red grapevines: the colour of berry skin and flesh is associated with differences in anthocyanin profile. Journal of Experimental Botany 58(15-16): 4257-4270
has db xref: no direct PO equivalent

Color Intensity Development
type: Class
subclass of: Anthocyanin Accumulation
IAO_0000112: In Petit Verdot berries in Margaret River, Australia during BBCH 81-89, color intensity development progresses from initial pink coloration with color density of 2.8 AU at veraison to deep purple-black with color density of 18.5 AU at harvest over 45 days, with CIELab lightness decreasing from 45 to 22, a* red coordinate increasing from 18 to 42, and b* blue coordinate shifting from +5 to -8 indicating blue hue development, paralleling anthocyanin increase from 0.25 to 2.85 mg/g and copigmentation enhancement contributing 42% of total color at optimal ripeness.
IAO_0000114: IAO_0000122
IAO_0000115: Color intensity development describes the progressive enhancement of visual pigmentation in Vitis vinifera berries during the post-veraison ripening period, wherein accumulating anthocyanin concentrations combined with copigmentation interactions and pH-dependent chromophore equilibria produce the increasing depth and saturation of red-purple-blue coloration that characterizes ripening progression from the initial pink flush at veraison to the deep color of fully mature fruit at harvest. This process reflects the relationship between absolute anthocyanin concentration and perceived color intensity, with color development following characteristic patterns as pigment levels increase from threshold visibility of 50-100 mg/kg through moderate intensity at 500-800 mg/kg to deeply saturated color above 1500 mg/kg, though the precise concentration-intensity relationship varies with anthocyanin composition, copigmentation status, and vacuolar pH conditions affecting chromophore expression. The spectroscopic basis of color intensity development involves the pH-dependent equilibrium among anthocyanin structural forms, with the red flavylium cation predominating at low vacuolar pH of 2.5-3.5, the colorless carbinol pseudobase forming at higher pH, and quinoidal base forms contributing blue-purple hues, with the distribution among forms determining the hue and intensity of color expression at any given anthocyanin concentration. Copigmentation interactions enhance color intensity development through molecular stacking of anthocyanins with colorless copigments including flavonols, hydroxycinnamic acids, and other flavonoids, producing hyperchromic shifts that increase apparent color intensity by 30-50% beyond the contribution of anthocyanins alone, with copigment-to-anthocyanin ratios influencing the magnitude of this enhancement throughout ripening. The temporal progression of color intensity development shows variety-specific patterns with rapid initial color development durin…
IAO_0000116: Color_Intensity_Development is subclass of Anthocyanin_Accumulation representing visual color outcome. Distinguishes from Progressive_Anthocyanin_Synthesis which describes biosynthetic process. Sibling to Progressive_Anthocyanin_Synthesis and Anthocyanin_Profile_Evolution. Integrates anthocyanin concentration with copigmentation and pH effects. Spectrophotometric and colorimetric assessment. Threshold visibility at 50-100 mg/kg anthocyanins.
IAO_0000118: Beeren-Farb-Entwicklung @de
IAO_0000118: Farbintensitäts-Entwicklung @de
IAO_0000118: Farbsättigungs-Entwicklung @de
IAO_0000118: berry color development
IAO_0000118: color saturation development
IAO_0000118: pigment intensity enhancement
IAO_0000118: visual pigmentation increase
IAO_0000118: visuelle Pigmentierungs-Zunahme @de
IAO_0000119: Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine. American Journal of Enology and Viticulture 52: 67-87 Ribéreau-Gayon P et al (2006) Handbook of Enology Vol 2 The Chemistry of Wine 2nd Ed Wiley pp 141-205 Keller M (2020) The Science of Grapevines 3rd Ed pp 315-322
has db xref: no direct PO equivalent

Color Intensity Increase
type: Class
subclass of: Progressive Color Development
IAO_0000112: In a Mendoza Malbec vineyard in Argentina, color intensity increase was documented over 8 days in late February Year N+1 (BBCH 84-85) when CIE L* declined from 48 to 28 (darkening), chroma increased from 32 to 51 (greater saturation), skin anthocyanins rose from 225 mg/kg to 980 mg/kg, absorbance at 520 nm increased from 0.8 to 2.4 OD, berry Brix advanced 15.2 to 22.5°, under optimal high-altitude conditions (daily high 27-30°C, night 12-15°C, intense UV, moderate deficit stem ψ -1.15 MPa).
IAO_0000114: IAO_0000122
IAO_0000115: Color_Intensity_Increase represents the visually perceptible amplification of berry surface pigmentation during progressive color development when accumulated anthocyanins create progressively deeper, more saturated red-purple coloration transforming berry appearance from pale pink-red to intense deep color characteristic of fully pigmented fruit ready for harvest or further maturation. This process parallels increasing anthocyanin accumulation occurring during mid-to-late veraison (BBCH 84-85), typically 4-10 days post-color break, and is characterized by progressive shifts in color metrics: CIE L* (lightness) declining from 50-65 at color break to 25-40 at peak intensity indicating darkening, chroma (C*) increasing from 20-35 to 35-55 reflecting greater color saturation, and hue angle shifting from 20-35° (orange-red) toward 0-15° (pure red) or 340-355° (red-purple) as anthocyanins overwhelm residual chlorophyll and carotenoid contributions. Optical basis of intensity increase involves: anthocyanin concentration rising from 100-200 mg/kg to 500-1200 mg/kg creates proportional increase in light absorption at 520-540 nm wavelengths where anthocyanins show maximum absorbance, extinction coefficient effects where concentrated anthocyanin solutions show non-linear color intensity increases through molecular interactions and aggregation, copigmentation phenomena between anthocyanins and colorless flavonols or hydroxycinnamic acids producing 30-50% color intensification beyond that expected from anthocyanin concentration alone through bathochromic shifts and hyperchromic effects, and anthocyanin vacuolar inclusion formation in some cultivars creating localized pigment concentrations >60 mM generating extremely intense color visible even in small tissue volumes. Spectral characteristics during intensity increase show: absorbance spectra developing characteristic anthocyanin profile with maximum 520-540 nm and secondary peak 270-280 nm, visible absorbance at 520 nm increas…
IAO_0000116: Color_Intensity_Increase is distinguished from Increasing_Anthocyanin_Accumulation by representing visual/spectral manifestation rather than biochemical quantity, from Progressive_Color_Development by focusing on intensity rather than spatial progression, and from Complete_Color_Change by exhibiting ongoing increase rather than final state. CIE L* range: color break 50-65, peak intensity 25-40. Copigmentation contributes 30-50% intensity enhancement. Temperature optimum 22-28°C. Moderate deficit enhances 25-40%. Color_Intensity_Increase provides practical visual assessment of ripening progress and wine quality prediction.
IAO_0000118: amplifying pigmentation intensity
IAO_0000118: deepening color saturation
IAO_0000118: increasing chromatic strength
IAO_0000118: intensifying visual color
IAO_0000118: intensivierende visuelle Farbe @de
IAO_0000118: steigende chromatische Stärke @de
IAO_0000118: verstärkende Pigmentierungs-Intensität @de
IAO_0000118: zunehmende Farb-Sättigung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 234-236 color development and quality Rolle L, Torchio F, Giacosa S, Gerbi V (2009) Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process Amer J Enol Vitic 60:418-425 color intensity dynamics Guidoni S, Ferrandino A, Novello V (2008) Effects of seasonal and agronomical practices on skin anthocyanin profile of Nebbiolo grapes Amer J Enol Vitic 59:22-29 environmental effects on color intensity.
has db xref: no direct PO equivalent

Color Intensity Quality
type: Class
subclass of: Color Appearance Quality
IAO_0000112: Color intensity comparison between Argentinian Malbec (intensity rating 9/10, deep purple-black with barely visible light transmission at rim) and Burgundy Pinot Noir (intensity 5/10, translucent ruby with clear light transmission throughout) demonstrates variety-driven intensity difference where both wines represent quality benchmarks for their respective varieties despite dramatically different color depth, illustrating how intensity assessment must be calibrated to variety expectation rather than applying universal deep-color preference.
IAO_0000114: IAO_0000122
IAO_0000115: Color intensity quality is a color appearance quality that represents the depth or strength of wine coloration regardless of specific hue, characterizing how pale or deep the wine appears as an indicator of pigment concentration, extraction level, and production approach. Within the BFO framework, this quality specifically addresses the quantitative dimension of color, distinguishing intensity (how much color) from hue (which color) while recognizing that intensity provides information about grape variety, viticultural practices, and winemaking decisions affecting pigment extraction and retention. The ontological significance lies in color intensity serving as a concentration and quality indicator across wine types, where deep color in red wines suggests ripe fruit, effective extraction, and age-worthy structure, while pale color may indicate light variety, underripe fruit, or minimal extraction, with intensity assessment enabling quality inference before aromatic evaluation. The physical basis for color intensity involves the Beer-Lambert relationship between pigment concentration and light absorption, with deeper color reflecting higher chromophore concentration in the light path, though the relationship is complicated by copigmentation effects that can enhance apparent intensity beyond what pigment concentration alone would produce. The compositional determinants of intensity include anthocyanin concentration in red wines (variety-dependent, ranging from 200-2000 mg/L), extraction efficiency during maceration, copigmentation with colorless phenolics (potentially doubling apparent color), pH effects on anthocyanin equilibrium, and in white wines, flavonol and carotenoid derivative concentrations determining depth from water-white through deep gold. The variety associations of color intensity show characteristic ranges, with Malbec, Syrah, and Tannat producing deeply colored wines while Pinot Noir and Nebbiolo yield paler examples despite high quality, making varie…
IAO_0000116: Color_Intensity_Quality addresses the quantitative depth of wine coloration independent of hue. This quality is strongly variety-dependent, with different varieties showing characteristic intensity ranges unrelated to quality level. The class supports extraction assessment and variety identification while cautioning against universal preference for deep color that would unfairly penalize legitimately pale varieties like Pinot Noir and Nebbiolo.
IAO_0000118: Farbintensität @de
IAO_0000118: Farbstärke @de
IAO_0000118: Farbtiefe @de
IAO_0000118: chromatic density
IAO_0000118: chromatische Dichte @de
IAO_0000118: color depth
IAO_0000118: color strength
IAO_0000118: pigment intensity
IAO_0000119: Glories Y (1984) La couleur des vins rouges. 2e partie: mesure, origine et interprétation. Connaissance de la Vigne et du Vin 18(4): 253-271 Harbertson JF et al. (2003) A rapid method for measuring red wine color. American Journal of Enology and Viticulture 54(4): 301-305
has db xref: no direct PO equivalent

Color Mutation Data
type: Class
subclass of: Mutation Information
IAO_0000112: The color mutation data for the Muscat family documents a complete series of berry color variants derived from the ancestral red-berried Muscat Rouge de Madère genotype — Muscat Blanc à Petits Grains (white berries through homozygous VvMYBA1 inactivation by Gret1 retrotransposon insertion on both chromosomes, producing the world's most widely planted Muscat for winemaking), Muscat Rosé à Petits Grains (pink berries through partial VvMYBA1 restoration, likely chimeral with functional VvMYBA1 in L2 but not L1), and Muscat Rouge à Petits Grains (full red coloration with functional VvMYBA1 on at least one homologue) — all variants share identical SSR profiles at 9 OIV loci, confirming their origin from a single genotype through successive somatic color mutations. The same molecular mechanism — Gret1 retrotransposon insertion/excision at VvMYBA1 — has been documented independently in the Pinot, Grenache, Terret, Aramon, and Savagnin cultivar families.
IAO_0000114: IAO_0000122
IAO_0000115: A mutation information record specific to somatic mutations affecting berry skin color, berry flesh color, or shoot tip pigmentation in Vitis vinifera, documenting the molecular change in anthocyanin biosynthesis regulatory or structural genes — principally VvMYBA1 and VvMYBA2 on chromosome 2 — that produces the white-berry, grey-berry, pink-berry, or teinturier (red-fleshed) phenotypic variants of originally red/black-berried cultivars, with color mutations representing the most frequent, commercially significant, and molecularly best-characterized category of somatic variation in grapevine.
IAO_0000116: Color_Mutation_Data documents the most extensively studied category of grapevine somatic mutation, owing to the conspicuousness of berry color change (making color sports easily detectable in the vineyard), the commercial importance of color variants (many white cultivars including Chardonnay, Pinot Blanc, Grenache Blanc, and Savagnin are white-berry sports of red ancestors), and the relatively simple genetic architecture underlying berry color (a single regulatory locus on chromosome 2 controlling the entire anthocyanin pathway). The molecular mechanism centers on the VvMYBA1 and VvMYBA2 genes encoding R2R3-MYB transcription factors that activate the anthocyanin biosynthetic pathway in berry skin — red/black berry color requires at least one functional copy of VvMYBA1 or VvMYBA2, while white berries result from the inactivation of all functional copies: the Gret1 retrotransposon (a 10,422 bp Ty1-copia class LTR retrotransposon) is the primary mutational agent, with its insertion into the VvMYBA1 promoter abolishing gene expression and its occasional excision restoring function (producing red reversion sectors on white-berry cultivars). The ubiquity of Gret1-mediated color mutations across diverse cultivar families suggests ongoing retrotransposon activity in the grapevine genome, with the VvMYBA1 locus representing a mutational hotspot due to the element's preferential insertion target sequence.
IAO_0000118: Anthocyan-Varianten-Daten @de
IAO_0000118: Beerenhautfarbe-Mutations-Dokumentation @de
IAO_0000118: Farbmutations-Daten @de
IAO_0000118: anthocyanin mutation data
IAO_0000118: berry color mutation record
IAO_0000118: skin color variant documentation
IAO_0000119: Kobayashi S et al. (2004) Retrotransposon-induced mutations in grape skin color, Science 304: 982 Walker AR et al. (2007) White grapes arose through the mutation of two similar and adjacent regulatory genes, Plant Journal 49: 772-785 Fournier-Level A et al. (2009) Quantitative genetic bases of anthocyanin variation in grape, Molecular Genetics and Genomics 281: 383-395 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340
has db xref: no direct PO equivalent

Color Quality
type: Class
subclass of: Morphological Quality
IAO_0000112: Color quality assessment in Pinot Noir destined for premium Burgundy production employs both visual evaluation against standardized color charts at harvest and instrumental CIELAB colorimetry on pressed juice, with target values of L* (lightness) between 45-55, a* (red-green) between 35-50, and b* (yellow-blue) between 5-15 indicating optimal anthocyanin accumulation without excessive extraction of oxidized or polymerized pigments that would compromise the bright ruby hue characteristic of fine Pinot Noir wines.
IAO_0000114: IAO_0000122
IAO_0000115: Color_Quality encompasses all morphological qualities that characterize the chromatic appearance of grapevine organs resulting from the interaction between incident light and pigment molecules, surface structures, and tissue optical properties. Color represents one of the most visually prominent and economically significant quality categories in viticulture because grape and wine color directly influences consumer perception, market value, and quality classification. This category subdivides into three major domains: Pigmentation_Intensity_Quality addressing the concentration and visibility of color-producing compounds Hue_Quality capturing the spectral character that distinguishes different color types and Color_Distribution_Quality describing the spatial pattern of coloration across organ surfaces. Grapevine color results primarily from three pigment classes: chlorophylls producing green coloration in photosynthetic tissues carotenoids contributing yellow and orange hues and anthocyanins generating the red, blue, and purple colors characteristic of many grape cultivars. The balance among these pigments, their subcellular localization, and their chemical modification (particularly anthocyanin acylation and co-pigmentation) determine the perceived color of organs. Color assessment employs visual matching to standardized color charts, instrumental colorimetry using tristimulus values (L*a*b* color space) or spectrophotometry, and chemical analysis of individual pigment concentrations. Color qualities exhibit pronounced developmental dynamics, particularly in berries where the dramatic color change at véraison marks the transition from green (chlorophyll-dominated) to cultivar-specific mature coloration. Environmental factors including light exposure, temperature, and water status modulate color expression within genetically determined limits, with implications for canopy management practices aimed at optimizing fruit color development.
IAO_0000116: Color_Quality is positioned as a direct subclass of Morphological_Quality, parallel to Size_Quality, Shape_Quality, Texture_Quality, and Structural_Integrity_Quality. Color qualities describe the optical appearance of organs and are distinct from the chemical compounds (pigments) that produce color, which are addressed under Chemical_Quality. The relationship between pigment concentration and perceived color is non-linear and affected by co-pigmentation, pH, and matrix effects. PATO_0000014 (color) provides the upper-ontology alignment. OIV descriptors address color characters for multiple organs including young shoot tips, mature leaves, and berries.
IAO_0000118: Farbeigenschaft @de
IAO_0000118: Farbqualität @de
IAO_0000118: Färbung @de
IAO_0000118: chromatic quality
IAO_0000118: chromatische Qualität @de
IAO_0000118: coloration
IAO_0000118: optical color property
IAO_0000118: pigmentation quality
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 369-403 He F et al. (2012) Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules 17(2): 1571-1601
has db xref: no direct PO equivalent

Color Rim Variation Quality
type: Class
subclass of: Color Appearance Quality
IAO_0000112: Color rim variation assessment in aged Barolo reveals dramatic core-to-rim differentiation with garnet-brick core transitioning through orange at mid-depth to pale tawny-brown at the watery rim, indicating 15+ years evolution and approaching optimal drinking window, contrasting with young Barolo showing consistent ruby from core to rim with only slight intensity fading at edge and no hue shift, demonstrating how rim assessment provides decade-scale age differentiation not visible in core color alone.
IAO_0000114: IAO_0000122
IAO_0000115: Color rim variation quality is a color appearance quality that represents the gradient of color characteristics from the wine's center (core) to its edge (rim) when viewed in a tilted glass, characterizing the transition in hue and intensity that provides age, concentration, and condition information not apparent from core color alone. Within the BFO framework, this quality specifically addresses the spatial variation dimension of color, distinguishing rim-to-core gradient assessment from single-point color evaluation while recognizing that the rim, where the wine layer is thinnest, reveals subtle color characteristics masked by intensity at the core. The ontological significance lies in rim variation providing the most sensitive age and condition indicator in visual assessment, where the thin wine layer at the rim reveals evolved pigments (orange-brown polymeric forms) that are visually overwhelmed by dominant monomeric anthocyanins at the deeper core, making rim color the leading edge of visible color evolution. The physical basis for rim variation involves the Beer-Lambert relationship where shorter path length at the rim produces less total absorption, allowing minor pigment components (polymeric pigments, oxidation products) to contribute proportionally more to visible color than at the core where dominant pigments saturate perception. The compositional information from rim assessment includes polymeric pigment proportion (orange-brown rim indicating evolved wine), oxidation state (browning at rim suggesting oxidative exposure), and color stability (rapid rim-to-core transition versus gradual gradient indicating different pigment profiles). The assessment protocol for rim variation involves tilting the glass approximately 45 degrees against white background to create a visible gradient from thick core to thin rim, with terminology describing rim color (watery, pink, ruby, orange, brown) and transition character (sharp versus gradual). The variety and age associ…
IAO_0000116: Color_Rim_Variation_Quality addresses the spatial gradient of color from core to rim, representing the most sensitive visual age indicator. This quality exploits the thin wine layer at the rim to reveal evolved pigments masked at the deeper core, providing early detection of color evolution and condition changes. The class supports age assessment, maturity prediction, and condition evaluation through rim-specific observation that complements core color assessment.
IAO_0000118: Farbverlauf @de
IAO_0000118: Kern-Rand-Gradient @de
IAO_0000118: Meniskusfarbe @de
IAO_0000118: Randvariation @de
IAO_0000118: core-to-rim gradient
IAO_0000118: edge color
IAO_0000118: meniscus variation
IAO_0000118: rim color
IAO_0000119: Peynaud E, Blouin J (1996) The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Ed. John Wiley & Sons, New York, pp. 63-91 Glories Y (1984) La couleur des vins rouges. 1re partie: les équilibres des anthocyanes et des tanins. Connaissance de la Vigne et du Vin 18(3): 195-217
has db xref: no direct PO equivalent

Color Saturation Quality
type: Class
subclass of: Color Appearance Quality
IAO_0000112: Color saturation comparison between properly cellared and heat-damaged bottles of same Barossa Shiraz reveals dramatically different saturation despite similar intensity and hue, with cellared example showing vivid, saturated purple-ruby (saturation rating 8.5/10) while heat-damaged example displays desaturated, brownish-tinged color (saturation 4/10) from pigment degradation during improper storage, demonstrating how saturation serves as a condition indicator that can reveal storage abuse not immediately apparent from intensity or hue alone.
IAO_0000114: IAO_0000122
IAO_0000115: Color saturation quality is a color appearance quality that represents the purity and vividness of wine color relative to a neutral gray of equivalent lightness, characterizing how brilliant and pure versus dull and muted the chromatic impression appears as an indicator of pigment condition, wine freshness, and overall vitality. Within the BFO framework, this quality specifically addresses the chromatic purity dimension of color, distinguishing saturation (color vividness) from intensity (color depth) and hue (color type) while recognizing that saturation reflects the integrity and stability of wine pigments rather than simply their concentration. The ontological significance lies in color saturation serving as a vitality and condition indicator, where highly saturated colors suggest fresh, well-preserved pigments and overall wine vitality while desaturated, muddy colors may indicate oxidative damage, pigment degradation, or production faults that diminish visual appeal and often correlate with aromatic and gustatory deficiencies. The perceptual basis for saturation involves the degree to which perceived color departs from achromatic gray toward pure spectral color, with highly saturated wine colors appearing vivid, clean, and gem-like while desaturated colors appear brownish, grayish, or muddy regardless of their basic hue. The compositional determinants of saturation include pigment molecular integrity (degraded pigments losing chromatic purity), copigmentation status (enhancing saturation through molecular stacking), oxidation state (creating brown quinones that desaturate color), and pH stability (fluctuations potentially causing pigment precipitation or transformation that reduces saturation). The distinction between saturation and intensity is important, as wines may be deeply colored but desaturated (dark but muddy) or pale but highly saturated (light but vivid), with both dimensions contributing independently to color quality assessment. Understanding color …
IAO_0000116: Color_Saturation_Quality addresses the chromatic purity dimension of wine color independent of intensity and hue. This quality serves as a condition and vitality indicator, with desaturation often signaling oxidative damage or pigment degradation. The class supports condition assessment and quality inference based on chromatic purity, complementing intensity and hue evaluation for comprehensive color assessment.
IAO_0000118: Farbbrillanz @de
IAO_0000118: Farblebendigkeit @de
IAO_0000118: Farbsättigung @de
IAO_0000118: chroma
IAO_0000118: chromatic vividness
IAO_0000118: chromatische Reinheit @de
IAO_0000118: color brilliance
IAO_0000118: color purity
IAO_0000119: Fairchild MD (2013) Color Appearance Models, 3rd Ed. John Wiley & Sons, Chichester, pp. 89-134 Pérez-Magariño S, González-San José ML (2003) Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chemistry 81(2): 301-306
has db xref: no direct PO equivalent

Color Stability Disposition
type: Class
subclass of: Quality Potential Disposition
IAO_0000112: Color stability varies substantially across red V. vinifera cultivars, with stable-color types such as Tannat, Syrah, and Cabernet Sauvignon retaining 60-80% of initial color density after 2 years of bottle aging, while less stable cultivars such as Pinot Noir and Grenache may retain only 30-50%. Color stability depends on multiple factors including initial anthocyanin concentration (higher = more stable), acylation proportion (acylated forms more stable), copigmentation capacity (enhancing color expression), and polymeric pigment formation rate (creating SO₂-resistant color). The color density (A520 + A420) to anthocyanin concentration ratio increases during aging from 0.04-0.06 in young wines to 0.10-0.20 in aged wines as monomeric anthocyanins convert to polymeric forms. Wine pH strongly affects stability, with lower pH (3.2-3.4) favoring the colored flavylium form over colorless hemiketal and chalcone equilibrium species.
IAO_0000114: IAO_0000122
IAO_0000115: A quality potential disposition that is the inherited capacity of a Vitis vinifera plant to produce grapes yielding wines with stable red-purple color that resists fading during winemaking and aging, determined by anthocyanin concentration and profile, copigmentation capacity, and the formation of polymeric pigments through anthocyanin-tannin reactions that create color forms resistant to SO₂ bleaching and pH-induced equilibrium shifts.
IAO_0000116: Color_Stability_Disposition serves as the parent class for copigmentation and polymeric pigment formation traits. Color stability represents the practical outcome of multiple underlying chemical processes, integrating grape composition with wine chemistry evolution. The trait is critical for red wine quality, as color loss is perceived as a quality defect and limits aging potential. Climate change effects on grape anthocyanin accumulation (temperature inhibition) indirectly affect color stability through reduced initial pigment concentration.
IAO_0000118: Farbbeständigkeit @de
IAO_0000118: Farbstabilität @de
IAO_0000118: Pigmentstabilitäts-Disposition @de
IAO_0000118: color durability disposition
IAO_0000118: color retention capacity
IAO_0000118: pigment stability trait
IAO_0000119: Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 52:67-87 He F et al. (2012) Anthocyanins and their variation in red wines. I. Monomeric anthocyanins and their color expression. Molecules 17:1571-1601
has db xref: no direct PO equivalent

Columella Cells
type: Class
subclass of: Root Cap
IAO_0000112: Merlot grafted on SO4 rootstock showing columella cells in primary root cap, columella comprising central core 0.58 mm length organized as 6 longitudinal files each with 4-5 cells, columella cells 42 micrometers average diameter, microscopic examination revealing abundant amyloplasts 8.2 micrometers average diameter, iodine staining showing dense starch in columella amyloplasts, root reorientation experiment demonstrating amyloplast sedimentation toward new gravity vector within 12 minutes, columella cells providing gravitropic sensing directing primary root downward growth
IAO_0000114: IAO_0000122
IAO_0000115: Columella cells are specialized root cap cells forming central core region directly covering quiescent center and apical meristem, typically organized in 4-8 longitudinal files of 3-6 cells each creating columnar structure 0.3-0.8 mm length, characterized by large cells 30-60 micrometers diameter containing numerous starch-filled amyloplasts serving as statoliths, showing radial symmetry around root axis, demonstrating gravitropic sensing function through statolith sedimentation, and representing primary gravity perception cells in root system enabling positive gravitropism directing root growth downward, with columella cells exhibiting distinctive features including exceptionally large amyloplasts 5-15 micrometers diameter containing dense starch, amyloplast sedimentation toward gravity vector within 5-30 minutes of reorientation, endoplasmic reticulum and actin cytoskeleton interacting with sedimenting amyloplasts potentially transducing mechanical signal, and auxin transport machinery responding to gravity signal redistributing hormone to create differential growth, and demonstrating that columella statolith sedimentation represents first step in gravitropic response cascade converting physical gravity stimulus into biochemical and growth responses. Columella cells structural organization includes= showing columnar arrangement (columella cells organized in longitudinal files creating column-like structure), exhibiting file organization (typically 4-8 files radiating from root center each containing 3-6 cells), demonstrating central position (columella occupying root apex center directly over quiescent center and meristem), displaying radial symmetry (columella files arranged symmetrically around root axis), and revealing tiered structure (cells within each file arranged in tiers progressing from young near meristem to older toward cap periphery). Columella cells cellular characteristics includes= showing large size (columella cells typically 30-60 micrometers sub…
IAO_0000116: Columella_Cells emphasizes statolith-containing central cap cells and is distinguished from lateral cap by focus on gravity sensing function. Includes Central_Columella_Cells and Gravity_Sensing_Columella_Cells. Critical for understanding gravitropic perception, statolith amyloplasts, columnar organization, sedimentation mechanism, signal transduction, and the specialized gravity-sensing cells in root cap center detecting gravity direction enabling positive gravitropism.
IAO_0000118: Central cap cells
IAO_0000118: Columella-Zellen @de
IAO_0000118: Gravitations-Sensorzellen @de
IAO_0000118: Gravity-sensing cells
IAO_0000118: Statolith-containing cells
IAO_0000118: Statolithen-Zellen @de
IAO_0000119: Barlow, P. W. (2003). The root cap= Cell dynamics, cell differentiation and cap function. Journal of Plant Growth Regulation, 21(4), 261-286. | Morita, M. T. (2010). Directional gravity sensing in gravitropism. Annual Review of Plant Biology, 61, 705-720.
has db xref: PO:0020123

Commercial Synonym
type: Class
subclass of: Synonym
IAO_0000112: The cultivar with VIVC prime name Pinot Gris is marketed under the commercial synonym Pinot Grigio in export markets targeting the United States and United Kingdom where Italian wine terminology carries strong brand recognition, with the name Pinot Grigio implying a lighter, crisper wine style despite referring to the same genotype — similarly, Shiraz functions as a commercial synonym for Syrah in Australian and South African markets, and Fumé Blanc was coined by Robert Mondavi in 1968 as a commercial synonym for Sauvignon Blanc to evoke Pouilly-Fumé associations and differentiate his barrel-fermented style from standard Sauvignon Blanc.
IAO_0000114: IAO_0000122
IAO_0000115: A synonym that was created or adopted for commercial purposes to enhance marketability, comply with labeling regulations in specific export markets, or differentiate a wine product through the use of an alternative cultivar name perceived as more appealing, prestigious, or recognizable to target consumers.
IAO_0000116: Commercial_Synonym captures the market-driven dimension of cultivar naming where names are strategically selected or created to influence consumer perception and purchasing behavior. Unlike other synonym categories that arise from historical, geographic, or linguistic processes, commercial synonyms are deliberately chosen for their marketing value: the Syrah/Shiraz distinction exemplifies how the same genotype can be positioned differently in the marketplace through synonym selection — Syrah evoking French Rhône Valley prestige, Shiraz signaling Australian bold fruit-forward style. Some commercial synonyms have acquired regulatory recognition (Shiraz is an accepted synonym in Australian wine law) while others remain informal marketing conventions without official nomenclatural status.
IAO_0000118: Handelsname @de
IAO_0000118: Vermarktungsbezeichnung @de
IAO_0000118: commercial variety name
IAO_0000118: kommerzielles Synonym @de
IAO_0000118: marketing synonym
IAO_0000118: trade synonym
IAO_0000119: Robinson J et al. (2012) Wine Grapes, Allen Lane pp: 1-18 Anderson K and Aryal NR (2013) Which Winegrape Varieties are Grown Where?, University of Adelaide Press OIV (2013) OIV List of Vine Varieties and Their Synonyms
has db xref: no direct PO equivalent

Commercial Wine Role
type: Class
subclass of: Quality Tier Role
IAO_0000112: Chardonnay vines in the Riverina region of New South Wales bearing a commercial wine role are mechanically pruned and harvested at yields of 15-25 t/ha, irrigated via drip systems delivering 4-6 ML/ha/season, managed with calendar-based spray programs minimizing per-hectare labor costs, and producing fruit at $200-400 AUD/tonne for brands retailing at $8-12 AUD/bottle in Australian supermarket channels, with annual production volumes of 50,000-200,000 cases per label ensuring consistent national distribution.
IAO_0000114: IAO_0000122
IAO_0000115: A quality tier role that inheres in a grapevine whose fruit is produced for wines targeting the high-volume everyday consumption segment, managed with cost-efficient viticultural practices emphasizing consistent yields and reliable quality at accessible price points, without the vineyard-specific selectivity or intensive management characteristic of premium and higher tiers.
IAO_0000116: Commercial_Wine_Role encompasses the volume segment that constitutes the majority of global wine consumption by volume, typically positioned at $5-10 USD retail in the US market. The tier is characterized by large-scale production, mechanical vineyard operations, warm-climate sourcing from high-yielding regions, and brand-driven rather than terroir-driven marketing strategies: viticultural decisions at this tier prioritize yield consistency, disease management efficiency, and cost minimization over the site-specific quality optimization pursued at higher tiers. Major commercial wine sourcing regions include Riverina and Riverland in Australia, the Central Valley in California, La Mancha in Spain, and the Languedoc in France.
IAO_0000118: Alltagswein-Rolle @de
IAO_0000118: Gebrauchswein-Rolle @de
IAO_0000118: Konsumwein-Rolle @de
IAO_0000118: commercial wine vine role
IAO_0000118: everyday wine role
IAO_0000118: popular premium role
IAO_0000119: Anderson K (2004) The World's Wine Markets: Globalization at Work, Edward Elgar Publishing pp: 38-62 McMillan R (2022) State of the US Wine Industry, Silicon Valley Bank OIV (2023) State of the World Vine and Wine Sector
has db xref: no direct PO equivalent

Compact Cluster Disposition
type: Class
subclass of: Cluster Compactness Disposition
IAO_0000112: Pinot Noir exemplifies compact cluster disposition with 10-15 berries/cm rachis, OIV 204 scores of 7-9, and characteristic spherical berry deformation creating polygonal cross-sections in cluster interiors. Riesling develops moderately compact clusters (8-11 berries/cm) that vary with clone selection, with loose clones achieving OIV scores of 5 versus compact clones at 7-8. Compact clusters in Pinot Noir show Botrytis infection rates 3-5× higher than loose-clustered cultivars under identical humidity conditions. Berry skin cracking at contact points occurs in 10-25% of berries in severely compact clusters during rapid post-veraison expansion.
IAO_0000114: IAO_0000122
IAO_0000115: A cluster compactness disposition that is the inherited capacity of a Vitis vinifera plant to develop tightly packed clusters where berries are in close contact and often deformed by mutual pressure, with high berry density per unit rachis length (typically greater than 8 berries/cm) and limited air circulation within the cluster interior.
IAO_0000116: Compact cluster disposition results from the combination of high fruit set, large berry size relative to rachis framework, and short pedicels. The trait increases bunch rot susceptibility through impaired spray penetration, elevated interior humidity, and berry skin damage at contact points. Clone selection within compact cultivars can identify loose variants, with Pinot Noir clones ranging from OIV 5 to OIV 9. Pre-bloom gibberellin application reduces compactness through rachis elongation and berry thinning.
IAO_0000118: dense bunch disposition
IAO_0000118: dichte Traube @de
IAO_0000118: eng gepackte Traubenstruktur @de
IAO_0000118: high-density cluster
IAO_0000118: kompakte Traube @de
IAO_0000118: tight cluster trait
IAO_0000119: Vail ME, Marois JJ (1991) Grape cluster architecture and the susceptibility of berries to Botrytis cinerea. Phytopathology 81:188-191 Hed B et al. (2009) Relationship between cluster compactness and bunch rot in Vignoles grapes. Plant Disease 93:1195-1201
has db xref: PO:0025001

Compact Flower Cluster
type: Class
subclass of: Flower Cluster
IAO_0000112: Pinot Noir in Burgundy's Côte d'Or at BBCH 65 produces compact flower clusters of 8-11 cm length bearing 180-320 flowers with minimal secondary branching, exhibiting flower densities of 22-28 flowers/cm and creating tight aggregations (OIV code 7-8 at flowering, persisting to berry stage) requiring 6-8 fungicide applications for Botrytis management. Müller-Thurgau in Germany's Mosel Valley shows extremely compact flower clusters (OIV code 9) with 200-400 flowers packed into 7-10 cm length, necessitating aggressive cluster thinning at BBCH 71-73 to reduce final compactness and disease risk. Chardonnay in Champagne exhibits moderately compact flower clusters (OIV code 6-7) with controlled flower number (150-250) maintained through crop load management during previous-season bud differentiation.
IAO_0000114: IAO_0000122
IAO_0000115: A compact flower cluster is a flower cluster characterized by high flower density resulting from numerous flowers borne on abbreviated inflorescence axes with short internodal spacing, creating tight aggregations that restrict air circulation and promote conditions conducive to fungal disease development while facilitating complete pollination through close proximity of flowers. Compact flower clusters exhibit flower densities typically exceeding 18-25 flowers per cm of total inflorescence axis length (rachis plus all branch lengths combined), achieved through combinations of high flower initiation during primordium development, reduced rachis and branch elongation, and short pedicel length. These clusters typically measure 6-14 cm in length at BBCH 65 (full bloom) while bearing 150-600 flowers, creating length-normalized densities 2-4× those of loose flower clusters. The compact architecture results from genetic programming for reduced internode elongation during inflorescence development, often combined with reduced or absent secondary and tertiary branching that concentrates flowers on the main rachis and primary branches. Compact flower clusters characteristically show cylindrical or conical shapes with length=width ratios of 2=1-4=1, lacking the lateral lobes or wings characteristic of loose clusters with extensive branching. Flower spacing within compact clusters typically ranges from 1-3 mm between adjacent flower pedicels, compared to 4-12 mm in loose clusters, creating nearly continuous flower coverage along the axis. The tight flower arrangement creates a humid microclimate within the cluster even under open canopy conditions, with relative humidity often 10-20% higher within compact clusters than in ambient air, and drying times after rain or dew events extended by 2-6 hours compared to loose clusters. This microclimate profoundly affects disease dynamics, with compact flower clusters showing 3-8× higher Botrytis cinerea infection rates at bloom compared …
IAO_0000116: Compact_Flower_Cluster is distinguished from Loose_Flower_Cluster by quantitative density metrics (>18-25 flowers/cm versus <8-12 flowers/cm), qualitative architectural features (reduced branching, short spacing), and functional consequences (elevated disease risk, enhanced pollination). The boundary between 'compact' and 'medium' density is necessarily somewhat arbitrary but conventionally corresponds to OIV codes 6-9 versus codes 4-5. Compact flower clusters represent a significant viticultural challenge in humid climates, driving substantial fungicide costs and quality losses, but may confer advantages in arid regions where disease pressure is minimal and pollination reliability is critical. Sub-classification into Densely_Packed and Tightly_Compact reflects gradations within the compact category. The degree of compactness at flowering serves as a critical decision point for cluster management interventions (thinning, leaf removal, berry removal) to modify harvest-stage architecture.
IAO_0000118: dense flower cluster
IAO_0000118: dichte Blütentraube @de
IAO_0000118: gedrängte Blütentraube @de
IAO_0000118: kompakte Blütentraube @de
IAO_0000118: tight flower bunch
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 95-98, 145-148 OIV (2009). Descriptor List for Grape Varieties and Vitis Species, OIV code 204 Vail, M.E., Marois, J.J. (1991). Grape cluster architecture and the susceptibility of berries to Botrytis cinerea. Phytopathology 81=188-191 Hed, B. et al. (2009). Evaluation of cultural practices for management of Botrytis bunch rot. Plant Disease 93=1148-1154.
has db xref: PO:0009046

Compatibility Disposition
type: Class
subclass of: Grapevine Disposition
IAO_0000112: Compatibility determines the success of grafted vine production, with graft take rates ranging from 60-98% depending on scion-rootstock combinations under commercial bench grafting conditions. Compatible combinations such as Cabernet Sauvignon on SO4 achieve 90-95% take rates with strong vascular connections, while marginally compatible combinations may show 70-80% initial success with subsequent decline. Interspecific compatibility enables rootstock breeding, with V. vinifera × V. rupestris and V. berlandieri × V. riparia crosses showing high fertility (>80% viable seed) versus difficult crosses such as V. vinifera × V. rotundifolia (<5% viable seed). Long-term compatibility affects vineyard longevity, with some scion-rootstock combinations maintaining productivity for 50-100 years while incompatible unions decline within 10-20 years.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine disposition that is the inherited capacity of a Vitis vinifera plant to form successful biological unions with other grapevine genotypes through grafting or to produce viable offspring through interspecific hybridization, encompassing traits related to graft union formation, long-term graft functionality, and cross-compatibility with related Vitis species.
IAO_0000116: Compatibility_Disposition serves as the top-level parent class for traits related to graft union success and interspecific hybridization. The category addresses both the immediate success of graft union formation and the long-term physiological functionality of the grafted vine. Compatibility is fundamental to commercial viticulture, as phylloxera pressure requires grafting onto resistant rootstocks throughout most wine regions. Understanding compatibility mechanisms enables informed rootstock selection and improved nursery practices.
IAO_0000118: Kompatibilität @de
IAO_0000118: Vereinigungsfähigkeit @de
IAO_0000118: Verträglichkeit @de
IAO_0000118: biological integration disposition
IAO_0000118: grafting success capacity
IAO_0000118: union compatibility trait
IAO_0000119: Ollat N et al. (2016) Grapevine roots and soil environment. In: Gerós H et al. (eds) Grapevine in a Changing Environment, Wiley pp.: 175-202 Goldschmidt EE (2014) Plant grafting: new mechanisms, evolutionary implications. Frontiers in Plant Science 5:727
has db xref: no direct PO equivalent

Competence Achievement
type: Class
subclass of: Chilling Completion
IAO_0000112: In Gewürztraminer vines in Alsace, competence achievement is confirmed in early February when forcing tests show budbreak within 10 days at 22°C with 98% success rate, ABA concentrations have declined to 55 ng per gram fresh weight, and transcript analysis confirms minimal VvDAM expression with restored CYCLIN D expression potential, indicating full restoration of growth capacity following completion of chilling requirement at approximately 1100 hours.
IAO_0000114: IAO_0000122
IAO_0000115: Competence achievement in Vitis vinifera represents the successful restoration of full growth capacity following completion of chilling-dependent dormancy release processes, describing the state in which buds have regained complete ability to respond to growth-promoting conditions after the internal constraints of endodormancy have been fully dismantled. This achievement marks the functional completion of dormancy release from the perspective of bud capability, establishing the growth-ready state that will enable rapid response to subsequent heat accumulation and eventual budbreak initiation. The physiological basis of competence achievement involves the completion of all cellular and molecular changes required for growth capacity, including restoration of cell cycle competence through cyclin and CDK expression potential, re-establishment of hormone signaling sensitivity enabling response to growth-promoting signals, restoration of metabolic enzyme systems capable of supporting biosynthesis, and recovery of symplastic communication enabling coordinated growth responses. The verification of competence achievement relies on forcing tests that demonstrate the capacity for rapid and complete budbreak, with achievement confirmed when forcing response times have decreased to minimum values of approximately 10-14 days and budbreak percentages have reached maximum levels of greater than 95% under optimal conditions. The molecular markers of competence achievement include ABA concentrations at baseline levels below approximately 60-80 ng per gram fresh weight, DAM gene expression at minimal or undetectable levels, and growth gene promoters showing full transcriptional responsiveness to activating signals. The timing of competence achievement coincides with chilling requirement satisfaction, occurring during late January to February for most cultivars in Northern Hemisphere viticulture, and marking the transition from the internally-constrained state of endodormancy to the en…
IAO_0000116: Competence_Achievement represents the functional capacity outcome of Chilling_Completion describing restored growth ability. Distinguished from Dormancy_Release_Competence during endodormancy by representing verified complete competence. Confirmed by forcing response less than 14 days with greater than 95% success. Molecular markers include baseline ABA, minimal DAM, and restored growth gene responsiveness. Timing coincides with chilling requirement satisfaction. Uniformity across buds affects subsequent budbreak synchrony.
IAO_0000118: Kompetenz-Erreichung @de
IAO_0000118: Wachstumsfähigkeits-Erreichung @de
IAO_0000118: Wachstumskompetenz-Erlangung @de
IAO_0000118: competence restoration completion
IAO_0000118: full competence attainment
IAO_0000118: growth capacity achievement
IAO_0000118: growth competence achievement
IAO_0000118: vollständige Kompetenz-Wiederherstellung @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223 Cooke JE, Eriksson ME, Junttila O (2012) The dynamic nature of bud dormancy in trees: environmental control and molecular mechanisms. Plant Cell and Environment 35: 1707-1728
has db xref: no direct PO equivalent

Complete Anthesis
type: Class
subclass of: Anthesis
IAO_0000112: Cabernet Sauvignon in Napa Valley shows complete anthesis during late June-early July Year N+1 at BBCH 69 on approximately June 16, with all viable flowers opened, visible berry development 5-8 mm diameter throughout cluster, unfertilized flowers showing brown senescence and progressive abscission, established fruit set of 55-68% representing 380-520 berries per cluster, under warm climate conditions of 24-29°C temperature transitioning from reproductive vulnerability to developmental stability, typical of this late-season cultivar definitively completing flowering 12-14 days after first flowers opened
IAO_0000114: IAO_0000122
IAO_0000115: Complete anthesis represents the definitive flowering completion state when all viable flowers have opened, reproductive processes have concluded, fruit set outcomes are established, and cluster transitions fully to developmental phase with visible berry growth and progressive unfertilized flower abscission. This conclusive reproductive milestone occurs during late June-early July in temperate regions Year N+1 following late anthesis, typically representing 1-2 day period marking transition from BBCH 68 to BBCH 69 as reproductive phase definitively concludes. Completion characteristics show all potentially viable flowers having completed opening with 100% of developmentally capable flowers showing exposed reproductive organs or developed berries, remaining unopened structures representing aberrant or aborted buds incapable of normal development, and overall cluster showing clear transition from reproductive to developmental state. Flower status distribution at completion shows successfully fertilized flowers as developing berries 4-8 mm diameter creating visible green fruit structures distributed throughout cluster, unfertilized flowers as senescing brown structures showing progressive abscission, occasional final-opening flowers showing minimal reproductive potential, and overall reproductive activity effectively ceased. Berry visibility at completion shows clear fruit structures distinguishable throughout cluster with small green berries easily identifiable on pedicels, berry number countable providing definitive fruit set assessment, spatial distribution revealing architectural pattern and potential density issues, and overall appearance of young fruit cluster rather than flower cluster. Abscission activity intensifies at completion with unfertilized flowers progressively detaching through completed abscission zone development, daily flower drop creating accumulation of fallen flowers on cluster surface and ground, and progressive cluster thinning as failed repro…
IAO_0000116: Complete_Anthesis represents definitive flowering completion milestone marking reproductive phase conclusion. Follows Late_Anthesis. Corresponds to BBCH 69. Subdivided into All_Flowers_Opened, Anthesis_Completion, and Post_Anthesis_Transition. Establishes final fruit set and berry number. Marks transition from reproductive vulnerability to developmental phase. Enables management transitions and establishes reference for subsequent phenological predictions. Critical milestone in annual phenological progression.
IAO_0000118: Anthesevollendung @de
IAO_0000118: Blüheende @de
IAO_0000118: Blütenabschluss @de
IAO_0000118: anthesis conclusion
IAO_0000118: bloom completion
IAO_0000118: end of flowering
IAO_0000118: flowering completion
IAO_0000118: vollständige Anthese @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 388-395 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 298-305 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Complete Berry Softening
type: Class
subclass of: Berry Softening
IAO_0000112: In a Bordeaux Merlot vineyard, complete berry softening was documented in early October Year N+1 (BBCH 85-87) when firmness stabilized at 1.5-1.7 N after declining from 5.2 N at green berry stage, soluble pectin reached 76-78% of total, sugar content plateaued at 23.5-24.0° Brix, titratable acidity stabilized at 5.2-5.4 g/L, skin anthocyanins achieved 1850-1950 mg/kg, and sensory evaluation indicated optimal flavor development suitable for harvest under typical autumn conditions (daily high 18-22°C, nighttime 10-14°C).
IAO_0000114: IAO_0000122
IAO_0000115: Complete_Berry_Softening represents the final stage of berry texture transformation during late veraison through early ripening when firmness decline approaches asymptotic minimum values and berries achieve their characteristic ripe texture suitable for harvest or further maturation. This terminal softening phase typically extends 1-2 weeks (BBCH 85-87) following peak softening and is characterized by berry firmness stabilizing at cultivar-specific final values: soft-fruited varieties like Pinot Noir and Gamay reach 0.8-1.5 N compression firmness representing 70-80% total decline from green berry values (3.0-5.5 N), medium-firmness cultivars like Merlot and Syrah stabilize at 1.2-2.0 N indicating 60-70% reduction from initial firmness (3.5-6.0 N), while firm-fruited varieties like Cabernet Sauvignon and Nebbiolo maintain 1.5-2.5 N firmness showing 50-65% decline from green berry baseline (4.0-6.5 N). The completion of softening involves establishment of final cell wall architecture: soluble pectin reaches stable maximum values of 70-85% total pectin (from 20-30% in green berries) with minimal further increase, pectin molecular weight stabilizes at cultivar-specific minima ranging 60-120 kDa (from 180-350 kDa pre-veraison), degree of methylesterification plateaus at 25-40% (from 65-80% initially), and hemicellulose modification reaches completion with xyloglucan molecular weight and structure stabilized at final degraded states. Enzyme activities during complete berry softening transition from peak to basal maintenance levels: polygalacturonase declines from maximum values (120-220 units) to sustained moderate activity (40-80 units) sufficient to maintain cell wall state but not drive further major degradation, pectin methylesterase similarly reduces from 110-200 units to 35-70 units, while other cell wall-modifying enzymes including xyloglucan endotransglycosylase, β-galactosidase, and expansins show parallel activity reductions to 30-50% of peak values maintaining …
IAO_0000116: Complete_Berry_Softening is distinguished from Peak_Softening by representing final state achievement rather than maximum transformation velocity, from Progressive_Softening by exhibiting stabilization rather than continued moderate decline, and from earlier ripening phases by indicating readiness for harvest assessment. Duration typically 1-2 weeks during late veraison to early ripening (BBCH 85-87). Final firmness values: soft cultivars 0.8-1.5 N, medium 1.2-2.0 N, firm varieties 1.5-2.5 N. Enzyme activities decline to 30-50% of peak maintaining cell wall state. Complete_Berry_Softening achievement typically signals optimal harvest window approach requiring integrated assessment of firmness, chemistry, and sensory characteristics.
IAO_0000118: Reifungs-Vollendungs-Textur @de
IAO_0000118: final berry texture achievement
IAO_0000118: finale Beeren-Textur-Erreichung @de
IAO_0000118: mature berry firmness
IAO_0000118: reife Beeren-Festigkeit @de
IAO_0000118: ripening completion texture
IAO_0000118: terminal softening state
IAO_0000118: terminaler Erweichungs-Zustand @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 232-235 berry maturation and harvest criteria Coombe BG (1992) Research on development and ripening of the grape berry Australian J Grape Wine Res 48:125-144 berry ripening completion Rolle L, Torchio F, Zeppa G, Gerbi V (2009) Relationship between skin break force and anthocyanin extractability at different ripening stages Amer J Enol Vitic 60:93-97 firmness and maturity correlation.
has db xref: no direct PO equivalent

Complete Bud Breaking
type: Class
subclass of: Bud Breaking
IAO_0000112: Tempranillo in Rioja completes bud breaking at BBCH 09 in early May after 1100-1250 chilling hours and 420-480 growing degree days base 10°C, with shoot measuring 20-25 mm exposed length and first leaves spread 15-20 mm from axis over 3-4 days under conditions of 18-22°C mean temperature, 40-50% relative humidity, and 14.5-hour photoperiod, representing typical continental climate timing for this mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Complete bud breaking represents the final emergence phase where first true leaves separate fully from shoot axis achieving independent configuration and establishing the transition from breaking to shoot growth, corresponding to BBCH 09 as the definitive conclusion of bud burst process. This culminating developmental stage occurs when shoot has extended sufficiently that first leaves no longer remain appressed to axis but instead spread perpendicular establishing characteristic grapevine leaf orientation and beginning substantial photosynthetic contribution. The shoot typically measures 15-30 mm exposed length with apical meristem continuing active cell production while elongation zone cells complete expansion creating visible daily growth increments of 3-7 mm under favorable conditions. First true leaves expand to 10-20 mm length with leaflets of palmate leaf structure clearly separated from each other, creating recognizable grapevine leaf form though still representing juvenile configuration smaller than mature leaf dimensions. Leaf surfaces show bright green coloration indicating substantial chlorophyll accumulation, with stomata becoming functional enabling gas exchange for photosynthesis and transpiration though stomatal density and control mechanisms are not yet fully mature. Protective bud scales have fallen away completely or remain only as dry brown remnants at shoot base, no longer providing any protective function as shoot and leaves are fully exposed to environmental conditions. The apical meristem maintains high cell division rates producing new cells for continued shoot elongation and initiating additional leaf and tendril primordia, with meristem structure showing characteristic layered organization of tunica and corpus zones producing organs in regular phyllotactic pattern. Vascular system extends throughout exposed shoot length with functional xylem providing water transport capacity of 1-3 mg per second supporting expanding tissues and increasing …
IAO_0000116: Complete_Bud_Breaking is the third and final Bud_Breaking subphase, distinguished by full leaf separation from shoot axis marking bud burst completion. Transitions directly to Shoot_Growth as primary developmental process. Represents definitive end of dormancy period and beginning of vegetative growth phase. Frost vulnerability begins declining but remains elevated for next 7-10 days.
IAO_0000118: Blattentfaltung @de
IAO_0000118: abgeschlossener Knospenaustrieb @de
IAO_0000118: completed breaking
IAO_0000118: etablierter Trieb @de
IAO_0000118: full bud break
IAO_0000118: leaves unfolded
IAO_0000118: shoot established
IAO_0000118: vollständiger Austrieb @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 185-189 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 86-89 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Complete Cane Maturation Disposition
type: Class
subclass of: Lignification Disposition
IAO_0000112: Chasselas demonstrates complete cane maturation disposition with 95-100% of internode length lignified by October in Swiss vineyards, including apical internodes within 5 cm of the shoot tip. In contrast, Carignan frequently shows incomplete maturation with 15-25% of distal shoot length remaining green at leaf fall in southern France. Complete maturation correlates with survival of 18-22 nodes per cane during winter, versus only 10-14 nodes in incompletely matured cultivars experiencing -15°C minimum temperatures.
IAO_0000114: IAO_0000122
IAO_0000115: A lignification disposition that is the inherited capacity of a Vitis vinifera plant to achieve thorough lignification along the entire length of current-season shoots, including distal internodes, resulting in fully mature canes with continuous periderm coverage and maximal cold hardiness potential.
IAO_0000116: Complete cane maturation is essential for spur-pruned training systems requiring viable buds at distal positions. The trait depends on timely cessation of vegetative growth, adequate carbohydrate supply, and appropriate environmental signals. Excessive nitrogen fertilization, late-season irrigation, and crop overcropping reduce maturation completeness. Assessment typically uses the percentage of brown versus green internode tissue at natural leaf fall.
IAO_0000118: complete cane ripening
IAO_0000118: durchgehende Verholzung @de
IAO_0000118: full shoot maturation
IAO_0000118: komplette Holzreife @de
IAO_0000118: thorough lignification
IAO_0000118: vollständige Triebausreifung @de
IAO_0000119: Galet P (2000) General Viticulture, Oenoplurimedia, Chaintre pp.: 185-192 Howell GS (2001) Sustainable grape productivity and the growth-yield relationship: a review. American Journal of Enology and Viticulture 52:165-174
has db xref: PO:0005352

Complete Color Change
type: Class
subclass of: Color Change Onset
IAO_0000112: In a Pomerol Merlot vineyard, complete color change was documented 14 days post-color break in late September Year N+1 (BBCH 86) when skin anthocyanins plateaued at 1385 mg/kg (±60 mg/kg over subsequent 10 days), CIE L* stabilized at 30.2 (±1.8 over 2 weeks), berry Brix 24.6°, titratable acidity 5.4 g/L, firmness 1.5 N, seed tannins brown, under favorable Bordeaux autumn conditions (daily high 22-25°C, night 12-15°C, moderate deficit stem ψ -1.15 MPa maintained through veraison) with eastern canopy exposure providing morning sun.
IAO_0000114: IAO_0000122
IAO_0000115: Complete_Color_Change represents the developmental endpoint of berry pigmentation when anthocyanin accumulation reaches maximum cultivar-specific levels, spatial uniformity achieves >95% coverage, and color intensity stabilizes at final values indicating transition from active color development to stable mature state suitable for harvest or further ripening. This terminal phase occurs during late veraison to early ripening (BBCH 85-87), typically 12-18 days post-color break depending on cultivar and environmental conditions, and is characterized by skin anthocyanin concentrations plateauing at 600-3000 mg/kg fresh weight cultivar-dependent with 60 mM, and copigmentation with flavonols (120-280 mg/kg) and hydroxycinnamic acids (60-180 mg/kg) maximizing color intensity enhancement 40-60% beyond anthocyanin concentration alone. Optical characteristics at complete change inclu reflectance spectra showing stable profiles with anthocyanin absorbance maximum 520-540 nm at optical density 1.8-3.5 units cultivar-dependent, CIE L* values 22-38 with minimal week-to-week variation (32°C reducing final levels 40-70% through synthesis inhibition and degradation preventing complete change achievement, and light exposure with UV-B and moderate visible light enhancing final levels 30-55% while excessive heat-producing radiation reduces completeness. Water relations effects show: moderate sustained deficit (stem ψ -1.0 to -1.4 MPa) through veraison enhances complete change producing 25-40% higher final anthocyanins, severe deficit (<-1.5 MPa) impairs completion reducing final levels 35-65%, excess water delays and reduces complete change 25-45% through dilution and suppressed biosynthesis, and timing with pre-veraison deficit more beneficial than deficit imposed during active color development. Cultivar variation in complete change characteristics reflects: early-completing varieties (Pinot Noir, Gamay) achieve complete change 10-13 days post-color break, moderate cultivars (Merlot, …
IAO_0000116: Complete_Color_Change is distinguished from Complete_Skin_Pigmentation by representing the overall developmental endpoint rather than just pigment quantity, from Color_Development_Completion by focusing on achievement rather than process termination, and from earlier color phases by exhibiting plateau rather than continued progression. Anthocyanin plateau: <5-10% increase over 1-2 weeks post-completion. Timing: fast cultivars 10-13 days post-break, moderate 12-16 days, late 15-20 days. Final levels: 600-3000 mg/kg cultivar-dependent. Complete_Color_Change indicates color development sufficient for harvest consideration with optimal timing determined by integration with chemical and phenolic maturity.
IAO_0000118: Farb-Reifungs-Vollendung @de
IAO_0000118: color maturation completion
IAO_0000118: final color development achievement
IAO_0000118: finale Farb-Entwicklungs-Erreichung @de
IAO_0000118: maximale Pigmentierungs-Erlangung @de
IAO_0000118: maximum pigmentation attainment
IAO_0000118: terminal anthocyanin accumulation
IAO_0000118: terminale Anthocyan-Akkumulation @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 235-240 color development completion and harvest maturity Coombe BG (1992) Research on development and ripening of the grape berry Australian J Grape Wine Res 48:125-144 ripening completion Kennedy JA, Matthews MA, Waterhouse AL (2002) Effect of maturity and vine water status on grape skin and wine flavonoids Amer J Enol Vitic 53:268-274 anthocyanin dynamics at maturity.
has db xref: no direct PO equivalent

Complete Leaf Detachment
type: Class
subclass of: Leaf Detachment
IAO_0000112: In Merlot vineyards of Saint-Émilion, Bordeaux, complete leaf detachment was achieved by December 8 following a frost event of -4°C that triggered separation of the final 8% of canopy leaves consisting primarily of apical shoot leaves and late-formed lateral leaves, resulting in fully dormant bare-cane vine appearance at BBCH stage 97 with all abscission scars showing characteristic suberized protective layer formation.
IAO_0000114: IAO_0000122
IAO_0000115: Complete leaf detachment in Vitis vinifera represents the terminal phase of the annual defoliation process, characterized by the separation and removal of all remaining leaves from the vine canopy, resulting in fully dormant bare-cane winter appearance. This phase encompasses the final 5-15% of leaf area removal, involving the last persistent leaves that either delayed senescence initiation due to favorable microclimate exposure or retained attachment despite completed abscission zone preparation. Complete leaf detachment typically occurs during December in Northern Hemisphere viticulture, finalizing the leaf fall process that began 4-8 weeks earlier with initial detachment of basal senesced leaves. The final detaching leaves are predominantly located at apical shoot positions that received optimal light exposure during the growing season and consequently maintained photosynthetic activity and chlorophyll retention longer than shaded canopy positions. Additionally, leaves on lateral shoots, water sprouts, and vigorous regrowth that initiated later in the growing season often represent the last leaves to complete detachment due to their delayed developmental timing relative to primary shoot leaves. Mechanistically, complete leaf detachment occurs through the same abscission zone separation processes as earlier phases, but may involve environmental forcing that overcomes incomplete abscission zone preparation in delayed leaves, particularly through severe frost damage that kills remaining leaf tissue and eliminates any physiological resistance to separation. The achievement of complete leaf detachment serves as an important phenological marker corresponding to BBCH stage 97, indicating that the vine has fully transitioned to winter dormancy status and has completed the annual cycle of deciduous leaf production and abscission. From a viticultural perspective, complete leaf detachment provides optimal conditions for winter pruning operations, dormant disease assessment,…
IAO_0000116: Complete_Leaf_Detachment represents the terminal phase of Leaf_Detachment, marking achievement of 100% defoliation and full dormant canopy appearance. Distinguished from Mass_Leaf_Fall which represents rapid synchronous events affecting substantial leaf proportions, while Complete_Leaf_Detachment specifically addresses final residual leaf removal regardless of mechanism. Corresponds to BBCH stage 97 achievement. Final detaching leaves typically located at apical positions and on lateral shoots. Duration variable depending on environmental forcing, ranging from gradual final progression to event-triggered completion. Marks optimal timing for winter pruning commencement and dormant vine assessment.
IAO_0000118: abgeschlossener Blattfall @de
IAO_0000118: complete leaf loss
IAO_0000118: final leaf detachment
IAO_0000118: full defoliation
IAO_0000118: komplette Entblätterung @de
IAO_0000118: total leaf fall
IAO_0000118: totaler Laubfall @de
IAO_0000118: vollständiger Blattfall @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Coombe BG, Dry PR (1992) Viticulture Volume 1 Resources 2nd Ed Winetitles Adelaide Lorenz DH et al (1995) Growth stages of the grapevine: Phenological growth stages of the grapevine - BBCH-scale. Australian Journal of Grape and Wine Research 1: 100-103
has db xref: no direct PO equivalent

Complete Shoot Lignification
type: Class
subclass of: Shoot Lignification
IAO_0000112: Riesling in Mosel shows complete shoot lignification from late August through early October at BBCH 41-43 over 5-6 weeks, achieving lignification extending to apical regions with final 3-4 internodes showing lignin content of 14-20% dry weight and starch of 18-24% dry weight, creating fully mature brown woody shoots necessary for winter survival under cool climate conditions of 15-20°C declining to 10-15°C by maturation completion, declining precipitation, and minimal nitrogen availability typical of this moderate-vigor late-season cultivar requiring complete maturation for adequate cold hardiness in continental climate
IAO_0000114: IAO_0000122
IAO_0000115: Complete shoot lignification represents the final maturation phase where lignification extends to apical shoot regions achieving woody structure throughout entire shoot length from base to apex, establishing comprehensive dormancy preparation and maximum reserve accumulation before winter dormancy entry. This culminating developmental stage occurs during late summer-autumn corresponding to late berry development through harvest at BBCH 41-43, with apical regions completing maturation 8-14 weeks after basal initiation depending on cultivar, vigor, and environmental conditions. Complete lignification achievement requires successful progression of maturation through all shoot regions including apical internodes that formed latest and had shortest growing season, with apical maturation often most challenging particularly in vigorous cultivars or favorable growing conditions promoting extended late growth. Apical shoot lignification proceeds through same cellular processes as earlier regions with secondary wall deposition and lignin incorporation, though apical regions often achieve lower lignin content 12-20% dry weight compared to middle regions 20-30%, reflecting abbreviated maturation period before dormancy entry. Lignification extent along shoot shows characteristic gradient from thorough complete lignification in basal regions through maximum values in middle zones to progressively less complete lignification in apical regions, with most apical 2-4 internodes potentially showing incomplete lignification particularly in vigorous shoots or late-season growth. Mechanical properties in apically lignified regions show adequate rigidity for winter survival with tensile strength 30-60 MPa sufficient for supporting shoot weight and resisting snow loading, though lower than middle region values reflecting less extensive secondary wall development. Reserve accumulation in apical regions proceeds during final maturation period with starch concentrations reaching 15-25% dry we…
IAO_0000116: Complete_Shoot_Lignification is fourth and final Shoot_Lignification subphase, distinguished by maturation extending to apical regions achieving woody structure throughout shoot. Represents culmination of entire maturation process. Completeness critically determines winter survival, reserve status, and subsequent season vigor potential. Timing relative to dormancy entry and first freezes critical in cold climates. Assessment of completion status essential management activity at season end.
IAO_0000118: Ausreifungsabschluss @de
IAO_0000118: complete woodification
IAO_0000118: full shoot maturation
IAO_0000118: komplette Triebausreifung @de
IAO_0000118: shoot maturation completion
IAO_0000118: total shoot lignification
IAO_0000118: totale Holzbildung @de
IAO_0000118: vollständige Triebverholzung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 300-315 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 230-245 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Complete Skin Pigmentation
type: Class
subclass of: Uniform Color Development
IAO_0000112: In a Barolo Nebbiolo vineyard in Piedmont, complete skin pigmentation was achieved in early October Year N+1 (BBCH 87, 14 days post-color break) when skin anthocyanins reached 1180 mg/kg (malvidin-3-glucoside 625 mg/kg, delphinidin-3-glucoside 155 mg/kg, cyanidin-3-glucoside 195 mg/kg, acylated forms 28%), CIE L* 34.2, berry sugar 23.8° Brix, titratable acidity 6.8 g/L, seed tannins brown indicating phenolic maturity, under typical Langhe autumn conditions (daily high 18-22°C, night 8-12°C, moderate deficit stem ψ -1.2 MPa) with southeastern hillside exposure.
IAO_0000114: IAO_0000122
IAO_0000115: Complete_Skin_Pigmentation represents the final state of anthocyanin accumulation in berry epidermis and hypodermis when pigment concentrations reach cultivar-specific maxima throughout all skin cell layers creating the fully developed color potential that determines wine color intensity and phenolic composition. This state is achieved during late veraison to early ripening (BBCH 85-87), typically 10-16 days post-color break depending on cultivar and environmental conditions, and is characterized by skin anthocyanin concentrations reaching 500-3000 mg/kg fresh weight cultivar-dependent (Pinot Noir 600-1500 mg/kg, Merlot 800-1800 mg/kg, Cabernet Sauvignon 900-2000 mg/kg, Syrah 1200-2400 mg/kg, Petit Verdot 1500-3000 mg/kg) representing 95-100% of maximum achievable levels under given environmental and management conditions. Cellular and tissue distribution of complete pigmentation shows: epidermal cell layer (outermost 1-2 cell layers) contains highest anthocyanin concentrations 18-35 mM vacuolar concentration representing localized levels 2500-4500 mg/kg tissue equivalent, sub-epidermal layers (2-4 cells deep) show 60-85% of epidermal concentrations contributing 400-800 mg/kg to total skin anthocyanins, deeper hypodermal cells (if pigmented, cultivar-dependent) contain 30-60% of epidermal levels adding 200-500 mg/kg in extensively pigmented varieties, and spatial integration across 3-6 pigmented cell layers creates total skin anthocyanin pool determining extractability during winemaking and wine color potential. Anthocyanin composition at complete pigmentation establishes final profile: malvidin-3-glucoside dominates at 50-72% of total (absolute 300-2000 mg/kg cultivar-dependent), delphinidin-3-glucoside contributes 4-20% (20-400 mg/kg, higher in Syrah 12-18%, Petit Verdot 14-22%), cyanidin-3-glucoside ranges 6-22% (30-350 mg/kg, elevated in Pinot Noir 15-25%), peonidin and petunidin derivatives account for 5-15% each (25-300 mg/kg combined), and acylated forms (ace…
IAO_0000116: Complete_Skin_Pigmentation is distinguished from Maximum_Color_Intensity by representing total anthocyanin accumulation rather than visual intensity per se, from Even_Berry_Coloration by focusing on pigment quantity rather than spatial distribution, and from Color_Development_Completion by emphasizing final state rather than process termination. Final levels: high cultivars 1800-3500 mg/kg, moderate 900-1800 mg/kg, lower 600-1400 mg/kg. Timing: typically 10-16 days post-color break. Temperature optimum 22-28°C. Moderate deficit enhances 25-45%. Complete_Skin_Pigmentation determines wine color potential and phenolic composition critical for quality and style.
IAO_0000118: complete anthocyanin deposition
IAO_0000118: final epidermal pigmentation
IAO_0000118: finale epidermale Pigmentierung @de
IAO_0000118: full pigment development
IAO_0000118: maximale Haut-Anthocyan-Akkumulation @de
IAO_0000118: maximum skin anthocyanin accumulation
IAO_0000118: volle Pigment-Entwicklung @de
IAO_0000118: vollständige Anthocyan-Ablagerung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 235-238 anthocyanin accumulation and wine quality Castellarin SD, Matthews MA, Di Gaspero G, Gambetta GA (2007) Water deficits accelerate ripening and induce changes in gene expression regulating flavonoid biosynthesis in grape berries Planta 227:101-112 environmental regulation of final levels Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R (2006) Metabolite profiling of grape:grape and wine standardization Anal Chim Acta 563:184-191 anthocyanin composition at maturity.
has db xref: no direct PO equivalent

Completed Pollen Release
type: Class
subclass of: Pollen Release
IAO_0000112: Syrah in Rhône Valley shows completed pollen release during late June Year N+1 at BBCH 67-69 on approximately June 15-16, with all viable anthers having completed discharge, atmospheric pollen concentration declining to <25 grains per cubic centimeter, widespread empty withered anthers throughout cluster, visible berry development 14-22 mm diameter representing 52-64% established fruit set, under warm Mediterranean conditions of 25-29°C temperature, typical of this mid-to-late season cultivar completing male reproductive phase 11-13 days after first dehiscence and transitioning definitively to berry development
IAO_0000114: IAO_0000122
IAO_0000115: Completed pollen release represents the concluding male reproductive phase when all viable anthers have dehisced and exhausted pollen supplies, atmospheric pollen concentration declines to negligible levels, and male gamete availability effectively ceases, marking definitive end of male reproductive contribution and transition to exclusive reliance on established fertilizations for fruit set. This conclusive male phase occurs during late-complete flowering in late June-early July in temperate regions Year N+1 following peak release, typically spanning 2-3 days as final pollen discharge completes and atmospheric pool dissipates, corresponding to BBCH 67-69 late-complete anthesis stages. Completion characteristics show definitive cessation of male reproductive function with all developmentally capable anthers having completed dehiscence and pollen discharge, exhausted pollen supplies with anthers depleted of releasable grains, negligible atmospheric pollen concentration with remaining airborne pollen aged and non-viable, and overall termination of effective male gamete availability. Anther status at completion shows widespread empty dehisced anthers with longitudinal slits exposing depleted locules, withered anther structures showing brown discoloration indicating senescence, occasional late-dehiscing anthers in basal flowers completing final releases contributing minimal pollen, and overall cluster showing predominantly post-reproductive anther state. Pollen exhaustion progression shows characteristic depletion pattern with early-dehiscing anthers in apical regions completely exhausted having released all viable pollen over previous days, mid-cluster anthers mostly depleted with minimal residual non-releasable pollen remaining, late-dehiscing basal anthers completing discharge contributing final minor pollen additions, and overall progression toward complete cluster-level exhaustion. Atmospheric pollen decline shows rapid concentration reduction following peak maximu…
IAO_0000116: Completed_Pollen_Release represents concluding male reproductive phase parallel to Complete_Anthesis within Flowering. Corresponds to BBCH 67-69 late-complete anthesis stages. Subdivided into Pollen_Exhaustion and Empty_Anther_Formation. Marks definitive end of male gamete availability and contribution. Establishes final fruit set from male perspective. Enables management transitions and developmental phase focus. Completes male reproductive cycle from dehiscence through peak release to exhaustion.
IAO_0000118: Antheren-Entleerung @de
IAO_0000118: Pollenproduktionsende @de
IAO_0000118: abgeschlossene Pollenfreisetzung @de
IAO_0000118: anther depletion
IAO_0000118: end of pollen production
IAO_0000118: male gamete exhaustion
IAO_0000118: männliche Gametenerschöpfung @de
IAO_0000118: pollen release completion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 388-395 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 295-300
has db xref: no direct PO equivalent

Complex Compound Inflorescence
type: Class
subclass of: Compound Primary Inflorescence
disjoint with: Multi Branched Compound Inflorescence
IAO_0000112: A complex compound inflorescence at node 3 on a vigorous shoot of Vitis vinifera cv. Muscat of Alexandria in a highly fertile vineyard in Crete, Greece, measuring 28.5 cm length and approximately 10.5 cm maximum width creating massive three-dimensional structure, exhibiting exceptional architectural complexity with branching extending through 6-7 hierarchical orders, central rachis diameter of 5.5 mm at base supporting the elaborate structure, bearing 28 major lateral branches densely distributed along the rachis, each major lateral showing extensive individual development with complex secondary, tertiary, and quaternary branching creating intricate architecture, some major laterals reaching 9-10 cm length themselves resembling complete moderate inflorescences, total flower number estimated at approximately 1150 flowers distributed throughout the elaborate branching network, architectural complexity including slight rachis forking in the apical region adding to structural intricacy, overall structure showing conical to cylindrical profile with very dense interior regions experiencing significant shading, measured at BBCH stage 59 (inflorescence fully developed, flowers separating) in late May, representing maximum complex compound inflorescence elaboration requiring aggressive cluster thinning to reduce crop load and prevent vine exhaustion and fruit quality degradation.
IAO_0000114: IAO_0000122
IAO_0000115: A compound primary inflorescence exhibiting maximum architectural elaboration combining multiple complexity features in Vitis vinifera, characterized by very high branching order typically 5-7 hierarchical levels creating exceptional depth, extensive lateral branch development with numerous major laterals showing complex individual architectures, very large overall dimensions often 24-32 cm length and 8-12 cm width creating substantial three-dimensional structures, very high flower number frequently exceeding 800-1200+ flowers, intricate branching patterns showing elaborate secondary, tertiary, quaternary, and higher-order branch systems, architectural irregularities potentially including forked rachis, co-dominant axes, or other developmental variations adding to complexity, and overall structural elaboration approaching the maximum expression observed in grapevine inflorescence architecture. Complex compound inflorescences represent the extreme architectural elaboration combining all complexity features including high branch order, extensive lateralization, large size, and high flower number, occurring in exceptionally fertile cultivars under optimal development conditions, exhibiting the maximum developmental investment creating the largest most elaborate flowering structures, and transforming into very large dense clusters requiring intensive management to maintain fruit quality and prevent overcropping damage.
IAO_0000116: Complex compound inflorescences represent the maximum architectural elaboration extreme, distinguished from multi-branched and other compound types by combination of all complexity features rather than emphasis on single attributes. The complex designation emphasizes the comprehensive elaboration including high branch order, extensive lateralization, large size, high flower number, and potential architectural irregularities. Branching order reaching 6-7 levels represents exceptional hierarchical depth approaching the maximum observed in grapevine. Size exceeding 25-30 cm length and 10+ cm width creates very large structures substantially exceeding typical inflorescence dimensions. Flower number >1000 represents exceptional fertility with some extreme examples potentially exceeding 1500+ flowers. Architectural irregularities including forked rachis or co-dominant axes occasionally occur in very complex inflorescences representing developmental variations adding to structural intricacy. Occurrence requires exceptional fertility combined with optimal development conditions during both primordium initiation and current-season growth, with most cultivars never producing this extreme elaboration even under favorable conditions. Management necessity involves aggressive intervention with cluster thinning often removing 30-50% of clusters and potentially additional berry thinning to achieve acceptable crop loads and fruit quality. Harvest challenges include very large heavy clusters requiring careful handling and potential non-uniform ripening from interior shading. Complex compound architecture represents fertility extreme requiring balancing through crop load management to maintain vine health and sustainable production.
IAO_0000118: extremely complex panicle
IAO_0000118: komplex zusammengesetzte Infloreszenz @de
IAO_0000118: maximal elaborierte Rispe @de
IAO_0000118: maximally elaborate inflorescence
IAO_0000118: ultimate compound structure
IAO_0000118: ultimative zusammengesetzte Struktur @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 419-458 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 466-512 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 659-708.
has db xref: PO:0009049

Complex Hybrid Rootstock Role
type: Class
subclass of: Parentage Based Rootstock Role
IAO_0000112: Fercal (BC1 of V. berlandieri × V. vinifera 'Colombard' 31R crossed with Berlandieri Colombard 1B) represents a complex hybrid achieving extreme lime tolerance (60% active lime) through concentration of V. berlandieri and V. vinifera lime-tolerance genes, though with reduced phylloxera resistance requiring use in low-phylloxera regions. Freedom (1613 Couderc × Dog Ridge, where 1613C itself is V. solonis × Othello involving multiple species) combines V. champinii nematode resistance with improved graft compatibility and moderate cold tolerance from the complex 1613C parent. GRN-1 to GRN-5 (UC Davis breeding) represent complex hybrids pyramiding nematode resistance from V. champinii and V. rufotomentosa with phylloxera resistance and improved enological performance.
IAO_0000114: IAO_0000122
IAO_0000115: A parentage-based rootstock role that inheres in a grafted rootstock by virtue of its genetic derivation from hybridization involving three or more Vitis species, or from backcross or multi-generational breeding schemes that combine genetic contributions from diverse parental backgrounds beyond simple F1 interspecific crosses. Complex hybrid rootstocks are developed to stack multiple desirable traits that cannot be achieved through single crosses between two species, such as combining nematode resistance (from V. champinii) with lime tolerance (from V. berlandieri) and improved graft compatibility (from V. vinifera or early-generation hybrids). Complex hybrids include backcross derivatives designed to recover graft compatibility while retaining wild-species resistance traits, three-way and four-way crosses combining complementary resistances, and selections from segregating populations of complex pedigree. Examples include Fercal (BC1 involving V. berlandieri, V. vinifera, and V. riparia genetic background), Freedom and Harmony (involving V. champinii, V. riparia, V. rupestris, and V. vinifera), and Muscadinia rotundifolia-derived rootstocks under development for Xiphinema resistance.
IAO_0000116: Complex_Hybrid_Rootstock_Role captures rootstocks whose breeding history involves more than simple F1 crosses between two species, reflecting advanced breeding strategies to combine traits not co-occurring in any single species pair. Modern rootstock breeding increasingly focuses on complex hybrids to address multiple simultaneous challenges (e.g., phylloxera + nematodes + fanleaf virus vector + lime tolerance). Genomic selection and marker-assisted breeding are accelerating complex hybrid development by enabling trait stacking with reduced linkage drag. The Muscadinia rotundifolia introgressions for Xiphinema/GFLV resistance represent a particularly challenging complex hybrid development due to incompatibility barriers between Muscadinia and Vitis.
IAO_0000118: Mehrarten-Hybridunterlage @de
IAO_0000118: Rückkreuzungs-Unterlage @de
IAO_0000118: advanced generation rootstock
IAO_0000118: backcross rootstock
IAO_0000118: complex hybrid rootstock
IAO_0000118: komplexe Hybridunterlage @de
IAO_0000118: multi-species hybrid rootstock
IAO_0000119: Walker MA et al. (2014) Rootstock breeding for resistance to nematodes and phylloxera, Acta Horticulturae 1045: 89-97 Ollat N et al. (2016) Grapevine rootstocks: origins and perspectives, Acta Horticulturae 1136: 11-22 Cousins P (2005) Evolution, genetics, and breeding: viticultural applications of the origins of our rootstocks, Grapevine Rootstocks: Current Use, Research, and Application, ASEV pp.: 1-7 Riaz S et al. (2019) Genetic analysis of nematode resistance in grape rootstocks, Theoretical and Applied Genetics 132: 1941-1955
has db xref: no direct PO equivalent

Complex Interspecific Hybrid Role
type: Class
subclass of: Interspecific Hybrid Role
IAO_0000112: Regent (Diana × Chambourcin) bears a Complex_Interspecific_Hybrid_Role with documented ancestry from V. vinifera, V. labrusca, V. rupestris, V. lincecumii, and V. riparia accumulated through French-American hybrid intermediates across multiple generations—its complex pedigree contributing multiple resistance mechanisms alongside wine quality approaching V. vinifera standards. Cabernet Blanc (complex hybrid from JKI Geilweilerhof) serves in a Complex_Interspecific_Hybrid_Role with contributions from Cabernet Sauvignon (V. vinifera quality) combined with resistance from complex hybrid resistance donors. VB91-26-4 (an advanced French breeding line) bears a Complex_Interspecific_Hybrid_Role incorporating M. rotundifolia-derived Run1 powdery mildew resistance alongside V. vinifera background through multiple backcross generations with interspecific complexity.
IAO_0000114: IAO_0000122
IAO_0000115: An interspecific hybrid role that inheres in grapevine genotypes with ancestry from multiple (typically three or more) Vitis species and/or Muscadinia rotundifolia, accumulated through multiple generations of interspecific crossing and selection. Complex interspecific hybrids carry genetic contributions from diverse wild species—typically resistance genes from American species (V. riparia, V. rupestris, V. lincecumii, V. labrusca, V. cinerea) combined with quality traits from V. vinifera and potentially additional species for specific characteristics (V. amurensis for cold hardiness, M. rotundifolia for powdery mildew immunity). The "complex" designation indicates pedigree depth and species diversity beyond simple two-species crosses, with multi-generational breeding progressively combining favorable alleles while selecting against deleterious contributions. Most contemporary PIWI (pilzwiderstandsfähig) varieties are complex interspecific hybrids, their pedigrees tracing through French-American hybrid intermediates and purpose-bred resistance donors to combine multiple R-genes ("pyramiding") with improved wine quality. Complex hybrids present both opportunities (combining traits from multiple sources) and challenges (genetic complexity complicating breeding predictions and potentially introducing unexpected trait interactions).
IAO_0000116: Complex_Interspecific_Hybrid_Role captures the multi-species pedigrees characteristic of advanced resistance breeding, where generations of crossing accumulate diverse genetic contributions. The complexity arises from breeding strategy—combining resistance from multiple sources (R-gene pyramiding) requires crossing resistance donors, each of which may carry different wild species ancestry, then combining these with V. vinifera quality parents. Pedigree complexity increases breeding program management challenges (tracking contributions from many sources) but enables trait combinations unachievable through simple crosses. Contemporary molecular tools (genome-wide markers, known R-gene sequences) help manage complexity by enabling precise selection within genetically diverse populations. The "complex hybrid" terminology acknowledges that species contributions may be uncertain for distant ancestors, with pedigree records incomplete for historic French-American hybrids that contribute to contemporary breeding.
IAO_0000118: Mehrarten-Hybride @de
IAO_0000118: advanced interspecific hybrid
IAO_0000118: complex hybrid
IAO_0000118: complex pedigree hybrid
IAO_0000118: komplexe Hybride @de
IAO_0000118: komplexe Interspezies-Hybride @de
IAO_0000118: multi-species hybrid
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330 Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Zyprian E et al. (2016) Quantitative trait loci affecting pathogen resistance, Molecular Genetics and Genomics 291: 1573-1594
has db xref: no direct PO equivalent

Complex Multi Branched Permanent Arm
type: Class
subclass of: Multi Branched Permanent Arm
IAO_0000112: A complex multi-branched permanent arm on heritage Vitis vinifera cv. Palomino vine in traditional Jerez region, featuring trunk dividing into three primary branches at 60cm height, each primary then bifurcating creating six secondary branches, several secondaries further subdividing creating total of nine terminal fruiting positions distributed across complex three-dimensional architecture extending 0.8-1.2m in various directions, total 67 spurs distributed across multiple branch levels, representing traditional complex branching approach developed over decades of incremental training without systematic design, now maintained as heritage architecture despite management challenges including difficult pruning access, uneven vigor distribution among branches, structural weakness at multiple junction points, and complete incompatibility with mechanical operations requiring hand management for all operations.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-branched permanent arm featuring five or more distinct branches or multiple levels of branching creating highly complex architecture, characterized by extensive structural division beyond standard four-branch configurations, numerous branch points distributing fruiting capacity across many separate zones, and extreme architectural complexity providing maximum canopy distribution, specialized training system requirements, or adaptation to unusual site constraints, though at substantial cost in establishment difficulty, management complexity, and often reduced mechanical compatibility. Complex multi-branched permanent arms represent extreme expressions of branched architecture, rarely employed in commercial viticulture except in very specific contexts including experimental divided-canopy systems, adaptations to extreme terrain or spacing irregularities, traditional systems in limited regions employing complex branching philosophies, or artistic/heritage vineyards where architectural complexity serves aesthetic or historical preservation objectives despite practical challenges.
IAO_0000116: Complex multi-branched permanent arms are rare in modern commercial viticulture, with extreme structural complexity creating overwhelming practical challenges including very difficult establishment (achieving desired multi-level branching patterns requiring years of skilled training), complex ongoing management (pruning and canopy work at numerous branch levels and junction points), structural vulnerability (multiple branch points concentrating stress), severely unbalanced vigor (apical and better-positioned branches dominating weaker positions), and mechanical incompatibility (complex geometries impossible for standard equipment). The few contexts where complex multi-branching appears include heritage vineyards preserving historical training approaches, experimental systems exploring extreme canopy division concepts, adaptations to severe terrain or spacing irregularities where conventional architectures are impossible, and artistic or demonstration vineyards where architectural complexity serves educational or aesthetic purposes despite practical costs. The general trend in modern viticulture strongly favors simpler architectures (bilateral, three-branch, four-branch maximum) over complex multi-branched configurations.
IAO_0000118: elaborate branch architecture
IAO_0000118: extreme multi-fork arm
IAO_0000118: highly-branched arm
IAO_0000118: hochverzweigte Arme @de
IAO_0000118: komplex verzweigte Arme @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Compost Application Rate
type: Class
subclass of: Soil Management Description
IAO_0000112: The compost application rate for a biodynamically managed Pinot Noir vineyard in the Willamette Valley specifies 4-6 t/ha of mature cow manure compost (C/N ratio 15-18, temperature-stabilized through 6 months of windrow composting with biodynamic preparations 502-507 inserted into the pile) applied annually in October after harvest, surface-broadcast across the full vineyard floor by side-throwing manure spreader, with the compost providing an estimated 20-30 kg N/ha (of which 10-15% is plant-available in the first year through mineralization), 10-15 kg P/ha, 25-35 kg K/ha, and approximately 1.5-2.0 t/ha of stable organic carbon — the application rate is calibrated to maintain soil organic matter above 3.5% (currently 4.1% after 15 years of annual composting, compared to 2.8% in adjacent non-composted blocks) and to sustain earthworm populations exceeding 300 individuals per m².
IAO_0000114: IAO_0000122
IAO_0000115: A soil management description that documents the quantity, composition, timing, and method of compost application to vineyard soils, specifying the compost source material, maturity (C/N ratio and stability indicators), application rate in tonnes per hectare, distribution method (surface broadcast, banded, or incorporated), application frequency, and the target soil organic matter level or nutrient supply objective that the composting program is designed to achieve.
IAO_0000116: Compost_Application_Rate documents the primary mechanism for organic matter replenishment and biological activation in vineyard soils. The application rate must balance multiple objectives — providing sufficient organic matter to maintain or increase soil carbon stocks, supplying plant-available nutrients (particularly nitrogen, phosphorus, and potassium) to meet vine nutritional requirements without excess, supporting soil biological communities (bacteria, fungi, earthworms, arthropods) that drive nutrient cycling and soil structural development, and avoiding excessive nutrient loading that could stimulate unwanted vegetative vigor or contribute to groundwater contamination: typical application rates of 3-8 t/ha of mature compost annually provide 1-3 t/ha of organic carbon input, comparable to the annual carbon loss from a cultivated vineyard soil of 1-2 t/ha through microbial respiration, maintaining a positive or neutral soil carbon balance. Compost maturity is critical — immature compost with C/N ratios above 25 causes temporary nitrogen immobilization as soil microorganisms consume available nitrogen to decompose the carbon-rich material, while mature compost with C/N ratios of 12-20 provides net nitrogen mineralization and stable humus formation.
IAO_0000118: Kompost-Aufwandmenge @de
IAO_0000118: Kompostausbringungsrate @de
IAO_0000118: Kompostierungs-Protokoll @de
IAO_0000118: compost rate specification
IAO_0000118: organic matter application rate
IAO_0000118: vineyard composting protocol
IAO_0000119: White RE (2015) Understanding Vineyard Soils 2nd Ed, Oxford University Press pp: 165-185 Morlat R and Chaussod R (2008) Long-term additions of organic amendments in a Loire Valley vineyard I: Effects on properties of a calcareous sandy soil, American Journal of Enology and Viticulture 59: 353-363 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 445-460
has db xref: no direct PO equivalent

Compound Dormant Bud
type: Class
subclass of: Dormant Bud
IAO_0000112: A compound dormant bud at node 6 on a mature cane of Vitis vinifera cv. Merlot in January, with longitudinal dissection revealing a well-developed primary bud containing two inflorescence primordia with 180 and 165 flower initials respectively, a secondary bud with one small inflorescence primordium of 45 flowers, and a tertiary bud containing only vegetative primordia, all structures dormant and protected by seven overlapping brown bud scales.
IAO_0000114: IAO_0000122
IAO_0000115: A dormant bud exhibiting the characteristic compound architecture unique to Vitis species, containing multiple independent meristematic units (typically primary, secondary, and tertiary buds) enclosed within a single set of protective bud scales, each capable of independent development and serving as backup growing points in case of damage to more dominant primordia. Compound dormant buds represent a survival strategy providing developmental redundancy, with the primary bud typically containing both vegetative and reproductive primordia, secondary buds often predominantly vegetative with reduced or absent inflorescence initials, and tertiary buds usually solely vegetative, all maintained in dormant state until environmental cues trigger selective or sequential activation.
IAO_0000116: The compound bud structure is diagnostic for the genus Vitis and represents a key adaptation for survival in variable environments. Not all buds in compound structures are equally dormant or equally responsive to environmental cues primary buds typically break first, with secondary and tertiary activation occurring only under specific conditions (primary damage, strong forcing, hormonal shifts). Understanding compound bud architecture is critical for pruning decisions and yield prediction in viticulture.
IAO_0000118: Komplexknospe @de
IAO_0000118: compound bud
IAO_0000118: multi-primordium bud
IAO_0000118: zusammengesetzte Knospe @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Morrison (1991) "Bud development in Vitis= Anatomical study of formation and growth of the primary grapevine bud during one annual cycle" Australian Journal of Grape and Wine Research 72=296-301 Srinivasan & Mullins (1981) "Physiology of flowering in the grapevine - a review" American Journal of Enology and Viticulture 32=47-63.
has db xref: PO:0000055

Compound Pistil
type: Class
subclass of: Pistil
IAO_0000112: Cabernet Sauvignon pistils at BBCH 57-59 (flower buds swollen) exhibit characteristic compound pistil structure with two-carpel fusion evident in bilocular ovary organization visible in transverse sections showing two distinct chambers separated by central septum (formed from fused carpel margins), unified style connecting ovary to stigma, and stigma showing subtle bilobed organization reflecting bicarpellate origin though structurally fused into single receptive surface. Pinot Noir compound pistils show typical Vitis bicarpellate organization with 2-4 ovules distributed as 1-2 per locule attached to axile placentation on central septum, unified style transmitting tract supporting pollen tube growth from stigma to both locules, and stigma papillae showing bilateral distribution pattern corresponding to two-carpel organization. Syrah pistil anatomical sections reveal compound nature through bilocular ovary structure, though some flowers show asymmetric locule development with one locule slightly larger than the other while maintaining overall bicarpellate compound organization. Rare Merlot flowers (<0.05% frequency) exhibit abnormal compound pistils with three locules suggesting involvement of three carpels, producing enlarged ovaries and occasionally tricarpellate berries with unusual morphology and seed patterns.
IAO_0000114: IAO_0000122
IAO_0000115: A compound pistil is a pistil formed from two or more fused carpels creating a syncarpous gynoecium with carpel fusion evident in shared ovary chamber(s), unified style, and common stigma, representing the ancestral and universal pistil organization in Vitis where two carpels invariably fuse to create the characteristic bicarpellate compound structure. The compound pistil structure reflects fusion of originally separate carpel primordia during early flower development, with fusion evident in multiple anatomical features= (1) unified ovary formed from fusion of two carpel ovary walls, creating either a single shared chamber (unilocular) or two chambers (bilocular) depending on degree of fusion, with the bilocular condition (two locules separated by central septum formed from fused carpel margins) representing the typical Vitis state (2) unified style formed from fusion of two carpel styles into a single coherent structure, evident in mature pistils as a single style rather than two separate styles (3) unified or bilobed stigma formed from fusion of two carpel stigmas, often showing residual two-part organization (bilobed appearance, bilateral papillae distribution) reflecting the bicarpellate origin even when structurally fused. Compound pistil development involves carpel primordium initiation as separate structures (BBCH 51-52) followed by rapid fusion during early organogenesis (BBCH 52-53) creating a unified pistil structure by the time ovule initiation occurs (BBCH 54-55), with fusion so complete and occurring so early that individual carpel identity is largely obscured in mature structures except through anatomical details like locule number and stigma organization. The evolutionary and developmental significance of compound pistil organization relates to reproductive efficiency and fruit structure optimization= carpel fusion creates a unified ovary that develops into a unified berry rather than separate fruit units, concentrating resources into single-fruit dev…
IAO_0000116: Compound_Pistil represents the syncarpous organization characteristic of all normal Vitis flowers and must be distinguished from apocarpous pistils (separate unfused carpels) which do not occur in Vitis, and from simple pistils (derived from single carpel) which also do not represent normal Vitis structure. The compound nature reflects two-carpel fusion and is the ancestral Vitaceae condition, with the bicarpellate organization universal across Vitis species and cultivars. Sub-classification into Two_Carpel_Compound_Pistil and Fused_Carpel_Compound_Pistil reflects aspects of carpel number and fusion degree, while Bicarpellate_Pistil represents the specific two-carpel condition that characterizes Vitis. Understanding compound pistil organization is essential for interpreting ovary anatomy, ovule distribution, and fruit development patterns.
IAO_0000118: fused-carpel pistil
IAO_0000118: syncarpous pistil
IAO_0000118: synkarpes Gynoeceum @de
IAO_0000118: verwachsenes Fruchtblatt @de
IAO_0000118: zusammengesetzter Stempel @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 92-95 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 186-189.
has db xref: PO:0009009

Compound Primary Inflorescence
type: Class
subclass of: Primary Inflorescence
IAO_0000112: A compound primary inflorescence at node 3 on a shoot of Vitis vinifera cv. Muscat of Alexandria in Cyprus, measuring 24.5 cm length representing very large dimensions, exhibiting highly complex compound paniculate architecture with central rachis bearing 22 major lateral branches, branching extending through 5-6 hierarchical orders creating intricate structure, major lateral branches showing extensive secondary branching with some secondary branches reaching 6-8 cm length themselves resembling simple inflorescence structures, tertiary and quaternary branches abundant creating very dense architecture, total flower number estimated at approximately 850 flowers organized throughout the elaborate three-dimensional structure, rachis diameter of 4.8 mm at base supporting the massive complex architecture, architectural elaboration creating overall conical to cylindrical profile with substantial width (8-10 cm) complementing the length, branching density creating somewhat compacted architecture with limited light penetration to interior regions, measured at BBCH stage 65 (full bloom) in late May, representing maximum compound primary inflorescence elaboration characteristic of very high fertility Muscat types requiring cluster thinning to prevent overcropping.
IAO_0000114: IAO_0000122
IAO_0000115: A primary inflorescence exhibiting complex highly elaborate branching architecture in Vitis vinifera, characterized by multiple orders of branching typically 4-6 orders creating intricate hierarchical structure, extensive lateral branch development with numerous major lateral branches often 15-25+ branches along the rachis, secondary and tertiary branch elaboration creating dense complex architecture, large overall dimensions typically 18-28 cm length reflecting the elaborate structure, high flower number often exceeding 500-800+ flowers organized across the branching network, well-developed branch systems showing substantial secondary branch development comparable to simple primary rachis in less elaborate inflorescences, and architectural complexity creating three-dimensionally elaborate paniculate structures rather than simple elongated forms. Compound primary inflorescences represent maximum architectural elaboration, occurring in highly fertile cultivars producing very large complex flowering structures (some Muscat types, fertile clones of various cultivars), exhibiting developmental investment creating extensive branching hierarchy, and producing very large clusters following fruit set requiring management intervention to prevent overcropping and maintain fruit quality.
IAO_0000116: Compound primary inflorescences are distinguished from standard primary inflorescences by exceptional architectural elaboration including high branch order, extensive lateral development, and large overall size. The compound designation emphasizes the complex highly branched architecture rather than simple or moderately branched structures. Branch order elevation to 5-6 levels creates exceptional hierarchical depth compared to typical 3-4 orders in standard inflorescences. Lateral branch elaboration with major laterals developing extensive secondary and tertiary branching creates architecture where secondary branches approach the complexity of entire simple inflorescences. Size correlates with elaboration, with compound inflorescences typically exceeding 20 cm and sometimes reaching 30+ cm in extreme cases. Flower number elevation reflects the architectural elaboration with >500-800 flowers common and exceptional examples exceeding 1000+ flowers. Occurrence shows strong cultivar effects with Muscat varieties and some highly fertile clones consistently producing compound architecture while most cultivars show moderate elaboration. Developmental investment requires substantial resources during both primordium formation and current-season development, with compound architecture indicating favorable conditions and high fertility. Cluster compactness following fruit set creates management challenges with very tight berry packing increasing disease susceptibility and requiring thinning or other interventions. Harvest implications include very large heavy clusters potentially requiring specialized handling and occasionally showing non-uniform ripening due to interior shading.
IAO_0000118: complex panicle
IAO_0000118: elaborate primary inflorescence
IAO_0000118: highly branched inflorescence
IAO_0000118: hochverzweigter Blütenstand @de
IAO_0000118: komplexe Rispe @de
IAO_0000118: zusammengesetzte primäre Infloreszenz @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 343-382 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 383-425 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 573-618.
has db xref: PO:0009049

Compression Resistance Quality
type: Class
subclass of: Firmness Quality
IAO_0000112: Compression resistance quality specification for export table grapes from Chile targets minimum 300 g force at 20% deformation for varieties intended for North American and Asian markets with 4-6 week transit plus retail display fruit below this threshold experiences unacceptable damage rates (above 5% crushed berries) from the compressive stresses of stacking in shipping containers, while fruit meeting specification (300-400 g) arrives with less than 2% compression damage, demonstrating how instrumental compression measurement predicts commercial handling outcomes.
IAO_0000114: IAO_0000122
IAO_0000115: Compression_Resistance_Quality represents the physical quality characterizing the mechanical response of grape tissue to compressive loading, capturing the firmness dimension most relevant to handling and storage where berries experience squeezing forces between adjacent berries, container surfaces, and handling equipment. Compression testing applies force perpendicular to the sample surface using a flat plate or curved probe, generating force-deformation data that characterizes how tissue responds to pressing. The compression response of intact berries reflects the integrated behavior of skin containing pressurized pulp, with initial resistance dominated by skin tension and turgor pressure, followed by progressive yielding as cells deform and eventually rupture. Key compression parameters include maximum force at defined deformation (firmness), slope of the force-deformation curve (stiffness), work to defined deformation (toughness), and bioyield point (force at initial structural failure). Compression resistance decreases during ripening as cell wall degradation and turgor changes reduce structural integrity, with the softening trajectory affecting susceptibility to compression damage during handling. The geometry of compression testing (parallel plate versus convex probe, deformation extent, test speed) substantially affects results, requiring standardization for comparable measurements. Compression damage in berries appears as crushed zones where cell integrity is lost, releasing juice and initiating oxidation, microbial colonization, and quality deterioration. The relationship between instrumental compression resistance and actual damage susceptibility during handling depends on the correspondence between test geometry and real-world stress conditions, with empirical validation needed for predictive application. Compression testing is technically straightforward, requiring only a texture analyzer with compression platen, making it accessible for routine quality…
IAO_0000116: Compression_Resistance_Quality addresses the specific loading mode of squeezing forces, complementing puncture resistance which addresses penetrating forces. The test geometry (compression versus puncture) determines which tissue properties dominate the measurement compression integrates skin and pulp response while puncture can isolate skin break force. The relevance to handling damage makes compression resistance particularly important for table grape quality assessment and for wine grapes subject to mechanical harvest. The class describes the quality parameter rather than the test method, though the two are intimately linked.
IAO_0000118: Druckfestigkeit @de
IAO_0000118: Kompressionswiderstand @de
IAO_0000118: Quetschresistenz @de
IAO_0000118: Zusammendrückwiderstand @de
IAO_0000118: compression hardness
IAO_0000118: compressive firmness
IAO_0000118: crush resistance
IAO_0000118: squeeze resistance quality
IAO_0000119: Letaief H et al. (2008) Mechanical Behavior of Winegrapes under Compression Tests. American Journal of Enology and Viticulture 59(3): 323-329 Rolle L et al. (2012) Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review. American Journal of Enology and Viticulture 63(1): 11-28
has db xref: no direct PO equivalent

Concentrate Production Scion Role
type: Class
subclass of: Juice Production Scion Role
disjoint with: Grape Juice Scion Role
IAO_0000112: Thompson Seedless bears a Concentrate_Production_Scion_Role globally, with its neutral flavor, high sugar content (22-24°Brix), and abundant production in California, Argentina, and South Africa supporting bulk white grape juice concentrate manufacturing—the concentrate serving as a sweetening agent in juice blends, wine production, and food formulations. Pedro Giménez serves in a Concentrate_Production_Scion_Role as Argentina's most important concentrate variety, with high yields, neutral character, and concentration in Mendoza and San Juan producing white grape concentrate for export to North American and European beverage industries. Airén bears a Concentrate_Production_Scion_Role in Spanish production, where its abundant yields on La Mancha's central plateau support both wine and concentrate production, with juice concentrate exported for beverage blending throughout Europe.
IAO_0000114: IAO_0000122
IAO_0000115: A juice production scion role that inheres in a grafted scion cultivar by virtue of its designation for grape juice concentrate production, where juice is extracted and concentrated (typically to 68-72°Brix) through evaporation or reverse osmosis for use as an industrial ingredient in beverages, food products, and wine amelioration. Concentrate production scions prioritize juice yield, sugar content, and flavor neutrality over the distinctive varietal character valued in direct-consumption juice, enabling use as a sweetening, coloring, and flavoring agent in diverse applications. High sugar content at harvest (22-26°Brix) maximizes concentrate yield per tonne of grapes, while neutral flavor profiles ensure versatility in blending without imparting unwanted varietal character. Grape juice concentrate serves as an ingredient in fruit juice blends, soft drinks, sports beverages, wine (for sweetening or chapitalization where permitted), and food products requiring natural sweetness or grape flavor. Major concentrate production occurs in Argentina, Spain, Italy, South Africa, and the United States, with global trade exceeding 500,000 tonnes concentrate equivalent annually.
IAO_0000116: Concentrate_Production_Scion_Role captures the industrial end of grape juice utilization where varietal neutrality and sugar content outweigh distinctive flavor characteristics. Concentrate pricing follows commodity markets (tracked by reference indices), with production responding to relative returns versus wine or fresh markets. The concentrate industry enables utilization of grapes from high-yielding vineyards unsuited to premium wine production, providing an economic floor for grape prices in bulk-producing regions. Color concentrate (from deeply pigmented varieties like Rubired, Salvador) represents a specialized subcategory used for coloring beverages and foods. Rectified concentrated grape must (RCGM) is a highly purified, deionized concentrate used in wine enrichment where regulations permit.
IAO_0000118: Industrie-Safttraube @de
IAO_0000118: Konzentrattraube @de
IAO_0000118: Saftkonzentrat-Traube @de
IAO_0000118: bulk juice grape
IAO_0000118: concentrate grape
IAO_0000118: industrial juice grape
IAO_0000118: processing grape
IAO_0000119: Morris JR, Striegler RK (2005) Grape juice, in Processing Fruits 2nd Ed, CRC Press pp.: 585-616 Creasy GL, Creasy LL (2009) Grapes, CABI OIV (2019) International Code of Oenological Practices, Grape Juice Concentrate USDA Foreign Agricultural Service (2020) Global Grape Juice Trade Report
has db xref: no direct PO equivalent

Condensation Reactions
type: Class
subclass of: Tannin Polymerization
IAO_0000112: In Monastrell berries in Jumilla, Spain during BBCH 83-89, condensation reactions generate B-type procyanidin linkages at rates sufficient to increase skin tannin mDP from 24 to 32 over 38 days, with C4-C8 bonds comprising 85% and C4-C6 bonds 15% of total interflavonoid linkages as determined by NMR analysis, while oxidative conditions promote A-type bond formation reaching 8% of total linkages by harvest under hot conditions averaging 32°C that enhance oxidative coupling.
IAO_0000114: IAO_0000122
IAO_0000115: Condensation reactions describe the chemical bond-forming processes in Vitis vinifera berry tissues wherein flavan-3-ol monomers and oligomers undergo interflavonoid coupling to generate proanthocyanidin polymers of increasing molecular size, encompassing both acid-catalyzed condensation forming B-type procyanidin linkages through C4-C8 and C4-C6 bonds and oxidative coupling generating A-type linkages through additional C2-O-C7 bonds that establish the diverse structural features characterizing grape tannin populations. This process involves multiple reaction mechanisms operating under the acidic vacuolar conditions of pH 2.5-3.5 where proanthocyanidins accumulate, with acid-catalyzed condensation proceeding through protonation of the C-ring hydroxyl generating carbocation intermediates at C4 that undergo electrophilic attack on electron-rich A-ring positions of other flavan-3-ol units to form new carbon-carbon bonds extending polymer chains. The stereochemistry of condensation reactions influences product structure, with the configuration at C4 determining whether 4-alpha or 4-beta linkages form, and the regioselectivity between C6 and C8 attack positions generating structural diversity within the polymer population that affects physical properties and biological activities. Oxidative condensation represents an alternative mechanism generating A-type proanthocyanidins through radical coupling processes potentially catalyzed by polyphenol oxidases or occurring spontaneously in the presence of oxygen, producing doubly-linked units with both C4-C8 and C2-O-C7 bonds that demonstrate enhanced resistance to acid-catalyzed cleavage and modified sensory properties compared to B-type polymers. The kinetics of condensation reactions depend on substrate concentration, pH, temperature, and potential enzymatic catalysis, with reaction rates increasing at lower pH where protonation equilibria favor carbocation formation, at elevated temperatures that provide activation energy fo…
IAO_0000116: Condensation_Reactions is subclass of Tannin_Polymerization representing the specific bond-forming chemistry. Distinguishes from Tannin_Chain_Elongation which describes polymer growth outcome. Sibling to Tannin_Chain_Elongation and Tannin_Structure_Maturation. Includes acid-catalyzed B-type and oxidative A-type mechanisms. pH, temperature, and enzyme dependent. Continues during winemaking and aging.
IAO_0000118: Interflavanoid-Kondensation @de
IAO_0000118: Kondensationsreaktionen @de
IAO_0000118: Procyanidin-Kopplung @de
IAO_0000118: Tannin-Bindungs-Bildung @de
IAO_0000118: flavanol condensation
IAO_0000118: interflavonoid condensation
IAO_0000118: procyanidin coupling
IAO_0000118: tannin bond formation
IAO_0000119: Haslam E (1980) In vino veritas: oligomeric procyanidins and the ageing of red wines. Phytochemistry 19: 2577-2582 Es-Safi NE et al (1999) Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization. Journal of Agricultural and Food Chemistry 47: 2088-2095 Kennedy JA et al (2006) Grape and wine phenolics. In Chemistry and Biology of Ellagitannins World Scientific pp 220-255
has db xref: no direct PO equivalent

Condensed Tannin Quality
type: Class
subclass of: Tannin Quality
IAO_0000112: Condensed tannin quality in Tannat from Madiran defines this variety's reputation as among the world's most tannic red grapes, with seed tannin concentrations of 80-120 mg/g seed dry weight (versus 40-60 mg/g for Cabernet Sauvignon) and skin tannins of 3-6 mg/g contributing to finished wine tannin levels of 3500-5000 mg/L modern Madiran winemaking employs micro-oxygenation and extended oak aging to polymerize these condensed tannins, transforming the aggressive astringency of young Tannat into the plush, velvety texture of age-worthy wines while preserving the tannic backbone enabling 30+ years of cellaring.
IAO_0000114: IAO_0000122
IAO_0000115: Condensed_Tannin_Quality represents the chemical quality characterizing the concentration and structural properties of proanthocyanidins in grape tissues and wine, capturing the flavan-3-ol polymers that constitute the dominant tannin class in grape-derived products. Condensed tannins (proanthocyanidins) are polymers of flavan-3-ol monomers linked through C4-C6 or C4-C8 interflavonoid bonds, with polymer sizes ranging from dimers through oligomers to high molecular weight polymers exceeding 30 subunits. The designation "condensed" reflects their formation through condensation reactions during biosynthesis and their behavior upon heating with acid, where cleavage releases anthocyanidin pigments (hence proanthocyanidins). In grape berries, condensed tannins accumulate in seeds and skins with distinct compositional profiles: seed tannins contain primarily catechin and epicatechin with epicatechin-3-gallate, while skin tannins include epigallocatechin reflecting F3'5'H activity. Seed tannins typically show lower mean degree of polymerization (mDP 5-15) than skin tannins (mDP 20-80), affecting extraction kinetics and sensory properties. The concentration of condensed tannins in grape seeds ranges from 2-8% of seed dry weight, while skin tannins typically contribute 1-4 mg/g skin fresh weight. During winemaking, condensed tannin extraction depends on ethanol concentration, temperature, maceration duration, and cap management, with seed tannin extraction accelerating as ethanol increases beyond 8-10% volume. Condensed tannin concentration in wine correlates with astringency perception but the relationship is modified by tannin structure, wine matrix, and individual sensitivity.
IAO_0000116: Condensed_Tannin_Quality specifically addresses proanthocyanidins as distinct from hydrolyzable tannins. The structural complexity of condensed tannins (variable polymer size, subunit composition, branching) means that concentration measurements alone incompletely characterize tannin quality. Phloroglucinolysis enables determination of both concentration and structural parameters (mDP, subunit composition, proportion galloylated). The distinction between seed-derived and skin-derived condensed tannins is important because they differ in composition, polymer size, and sensory properties, with skin tannins generally perceived as softer and more velvety than seed tannins.
IAO_0000118: Flavan-3-ol-Polymer-Qualität @de
IAO_0000118: Kondensiertes-Tannin-Gehalt @de
IAO_0000118: PA content quality
IAO_0000118: Proanthocyanidingehalt @de
IAO_0000118: Traubentanninkonzentration @de
IAO_0000118: flavan-3-ol polymer quality
IAO_0000118: grape tannin concentration
IAO_0000118: proanthocyanidin content
IAO_0000119: Kennedy JA et al. (2001) Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development. Journal of Agricultural and Food Chemistry 49(11): 5348-5355 Cheynier V et al. (2006) Structure and Properties of Wine Pigments and Tannins. American Journal of Enology and Viticulture 57(3): 298-305
has db xref: no direct PO equivalent

Conditional Dormancy
type: Class
subclass of: Ecodormancy
IAO_0000112: In Chenin Blanc vines in the Loire Valley, conditional dormancy persists from early February through late March, with the conditional nature demonstrated by partial bud swelling during mid-February warm periods with temperatures of 12-15°C followed by growth arrest when temperatures return to 5-8°C, and eventual budbreak occurring in late March when sustained warming provides sufficient heat accumulation for irreversible growth commitment.
IAO_0000114: IAO_0000122
IAO_0000115: Conditional dormancy in Vitis vinifera represents the environment-dependent quiescent state characteristic of ecodormancy, whereby bud growth status is conditionally determined by prevailing environmental factors rather than by fixed internal regulatory states, with buds capable of transitioning between quiescence and active growth depending on whether environmental conditions are favorable or unfavorable for development. This conditional nature fundamentally distinguishes ecodormancy from the unconditional growth inhibition of endodormancy, where internal factors prevent growth regardless of environmental conditions until chilling-dependent release processes have been completed. The physiological basis of conditional dormancy involves the absence of internal growth-inhibiting mechanisms that were active during endodormancy, leaving environmental factors as the sole determinants of bud behavior, with growth-competent buds responding dynamically to temperature fluctuations and other environmental variables throughout the ecodormancy period. The conditionality is manifest in the immediate reversibility of quiescence, with buds transitioning toward growth when conditions become favorable and reverting to quiescence when conditions become unfavorable, creating the dynamic relationship between bud status and environment that characterizes the late winter and early spring period. The practical implications of conditional dormancy for viticulture relate to the variable and weather-dependent nature of budbreak timing, with warm late winters potentially advancing budbreak into periods of frost risk while cold springs may delay growth beyond optimal timing, creating management challenges that are absent during the more predictable endodormancy period. The molecular state during conditional dormancy reflects the completion of dormancy release, with low ABA concentrations, minimal DAM gene expression, derepressed growth gene promoters, and restored hormone signaling systems tha…
IAO_0000116: Conditional_Dormancy represents a characteristic state within Ecodormancy describing the environment-dependent nature of growth control. Distinguished from unconditional endodormancy by the reversible, environment-responsive nature of quiescence. Subdivides into Environment_Dependent_Quiescence, Reversible_Growth_Suppression, and Weather_Responsive_Dormancy as component aspects. Duration varies with climate from weeks to months. Creates weather-dependent budbreak timing variability. Characterized by absence of internal inhibitory mechanisms.
IAO_0000118: bedingte Dormanz @de
IAO_0000118: conditional quiescence
IAO_0000118: environment-dependent dormancy
IAO_0000118: facultative dormancy
IAO_0000118: fakultative Dormanz @de
IAO_0000118: konditionale Ruhe @de
IAO_0000118: umweltabhängige Dormanz @de
IAO_0000118: weather-dependent dormancy
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle
has db xref: no direct PO equivalent

Conditional Growth Suppression
type: Class
subclass of: Environmental Constraint
IAO_0000112: In Sauvignon Blanc vines in Marlborough, New Zealand, conditional growth suppression maintains ecodormancy through August and early September, with the conditional nature demonstrated by forcing test response showing budbreak within 11 days at 20°C and by field observations of partial bud swelling during warm periods in late August followed by growth arrest when cool conditions return, illustrating the reversible environment-dependent nature of suppression during ecodormancy.
IAO_0000114: IAO_0000122
IAO_0000115: Conditional growth suppression in Vitis vinifera represents the environment-dependent nature of growth inhibition during ecodormancy, whereby bud quiescence is maintained conditionally upon unfavorable environmental factors rather than unconditionally as during endodormancy, with growth suppression being immediately reversible upon provision of favorable conditions. This conditional nature distinguishes ecodormancy fundamentally from endodormancy, where growth suppression persists regardless of environmental conditions until internal changes associated with chilling release the dormant state. The mechanistic basis of conditional suppression involves the absence of internal inhibitory mechanisms, with growth-competent buds poised for immediate response to favorable signals, and suppression depending entirely on environmental temperatures being insufficient to support the metabolic rates required for growth processes. The reversibility of conditional suppression is demonstrated through forcing tests where transfer of ecodormant buds to favorable temperature immediately initiates growth processes leading to budbreak within 10-14 days, in contrast to endodormant buds where forcing conditions fail to reverse internal inhibition and budbreak requires extended periods or does not occur. The practical implications of conditional growth suppression relate to frost vulnerability, as the reversible nature of suppression means that temporary warm periods during late winter can trigger partial or complete growth initiation that is then damaged when temperatures return to suppressive levels, representing a significant difference from the more robust suppression during endodormancy that protects against such false spring responses. The intensity of conditional suppression varies continuously with environmental conditions, with strong suppression during cold periods, weakening suppression during mild conditions, and no suppression when temperatures exceed the threshold for growth s…
IAO_0000116: Conditional_Growth_Suppression represents the reversible nature of growth inhibition within Environmental_Constraint. Distinguished from unconditional suppression during endodormancy which persists regardless of conditions. Demonstrated by immediate growth response to favorable forcing conditions. Creates frost vulnerability due to potential premature growth during warm periods. Intensity varies continuously with temperature conditions. Transition to growth when favorable conditions persist sufficiently for heat unit accumulation.
IAO_0000118: bedingte Ruhe @de
IAO_0000118: bedingte Wachstumsunterdrückung @de
IAO_0000118: conditional quiescence
IAO_0000118: environment-dependent inhibition
IAO_0000118: reversible Wachstumshemmung @de
IAO_0000118: reversible dormancy
IAO_0000118: reversible growth suppression
IAO_0000118: umweltabhängige Inhibition @de
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle
has db xref: no direct PO equivalent

Conducting Rootstock Sapwood
type: Class
subclass of: Rootstock Sapwood
IAO_0000112: Syrah grafted on 3309C rootstock at 19 years post-grafting showing conducting rootstock sapwood 2.8 cm radial thickness measured as depth of functional water-conducting tissue, hydraulic conductivity measurements indicating outer 1.8 cm conducting sapwood providing 68% of total transport capacity while inner 1.0 cm conducting sapwood providing remaining 32% showing conductivity gradient, dye injection experiments confirming entire conducting sapwood depth showing dye uptake and transport demonstrating active water conduction, conducting sapwood vessel patency estimated 85% in outer zone declining to 55% in inner zone, total conducting sapwood area 38.4 square cm supporting estimated maximum transport capacity 75-95 liters daily, conducting sapwood vessels 85-115 micrometers diameter characteristic for 3309C, conducting sapwood maintaining adequate water supply for mature canopy under normal conditions
IAO_0000114: IAO_0000122
IAO_0000115: Conducting rootstock sapwood is rootstock sapwood defined by active water transport function, emphasizing the conducting role of functional xylem vessels moving water and dissolved minerals from root system through rootstock trunk to scion regardless of sapwood age or position, typically encompassing all sapwood zones where vessels remain patent and capable of water conduction though transport efficiency varying from peak capacity in outer active sapwood to reduced capacity in older inner sapwood approaching heartwood conversion, and representing the essential hydraulic tissue enabling transpiration stream and scion canopy water supply. Conducting rootstock sapwood functional emphasis includes= defined primarily by water transport function (conducting sapwood identified by capacity to move water through patent vessels rather than anatomical position or age), encompassing all water-conducting xylem in rootstock trunk (conducting sapwood including any wood tissue where vessels remain open and capable of water transport from outer active sapwood to inner older sapwood), emphasizing hydraulic transport role (conducting sapwood conceptualized in terms of water conduction function supporting transpiration and canopy water supply), showing variable efficiency (conducting capacity ranging from peak efficiency in recently formed outer sapwood to reduced efficiency in older inner sapwood with some vessel occlusion), and corresponding to functional sapwood (conducting sapwood essentially synonymous with sapwood as functional conducting tissue distinct from non-conducting heartwood). Conducting rootstock sapwood vessel patency spectrum includes= containing fully patent vessels (many vessels completely open with no occlusion providing maximum transport capacity particularly in outer conducting sapwood), including partially occluded vessels (some vessels with partial tyloses or gum deposits reducing but not eliminating conductivity particularly in inner conducting sapwood), showi…
IAO_0000116: Conducting_Rootstock_Sapwood emphasizes active water transport function and is distinguished from Active_Rootstock_Sapwood (peak-efficiency outer zone) and Rootstock_Sapwood (anatomical sapwood without transport function emphasis) by focusing on hydraulic conducting role across all functional zones. Critical for understanding water transport capacity, transpiration stream pathways, hydraulic conductivity, vessel function, trunk transport limitations, and the essential conducting tissue providing water supply enabling canopy function and productivity.
IAO_0000118: Hydraulically active rootstock sapwood
IAO_0000118: Hydraulisch aktives Unterlagenholz @de
IAO_0000118: Leitendes Unterlagen-Splintholz @de
IAO_0000118: Transporting rootstock sapwood
IAO_0000118: Wassertransportierendes Wurzelstockholz @de
IAO_0000118: Water-conducting rootstock sapwood
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer.
has db xref: PO:0005848

Conducting Sapwood
type: Class
subclass of: Sapwood
IAO_0000112: Cabernet Sauvignon conducting sapwood at 12 years post-planting comprises 18-24 mm radial depth with outermost 6-8 annual rings, contains 85-95% patent vessels in outer rings declining to 40-60% patent in inner rings, large earlywood vessels 180-260 μm diameter providing 65-75% of total hydraulic conductance, specific hydraulic conductivity 4.2-6.8 kg m⁻¹ MPa⁻¹ s⁻¹, conducting sapwood cross-sectional area 520-780 mm² supporting 38-62 L/day water transport at -0.8 MPa xylem tension, and showing progressive summer embolism reducing conductance 25-40% by late season
IAO_0000114: IAO_0000122
IAO_0000115: Conducting sapwood is sapwood emphasizing active water transport function through patent xylem vessels, representing the wood zone responsible for hydraulic conductance from roots to canopy and determining vine water relations capacity, transpiration support, and drought stress susceptibility. Conducting sapwood comprises the portion of sapwood with functional vessel lumens= outermost 4-8 annual rings typically containing patent vessels (extent varying by vine age, species, environmental history), vessels free of air embolisms under normal conditions (water-filled and capable of transport), vessels without tyloses or gum occlusions (maintaining open lumens for water flow), and vessel walls with functional pit membranes (enabling vessel-to-vessel water movement). Conducting sapwood vessel characteristics include= large-diameter earlywood vessels (120-300 μm) providing majority of hydraulic conductance (single large vessel contributing more to flow than hundreds of small vessels due to fourth-power relationship between radius and flow in Hagen-Poiseuille equation), smaller latewood vessels (40-120 μm) providing additional capacity and safety (less prone to embolism, maintaining some function when large vessels cavitate), vessel density 20-60 vessels/mm² (varying by wood position and growth rate), vessel lumen occupying 25-45% of conducting sapwood cross-sectional area (remaining area comprising fibers and parenchyma), and vessel element length 200-600 μm with perforated end walls (creating continuous water columns). Conducting sapwood hydraulic conductance includes= specific hydraulic conductivity 2-8 kg m⁻¹ MPa⁻¹ s⁻¹ (varying by cultivar, growth conditions, and embolism extent), total hydraulic conductance proportional to conducting sapwood cross-sectional area (typical mature vine with 400-900 mm² conducting sapwood area providing 25-80 L/day capacity at 0.5-1.5 MPa tension), earlywood vessels contributing 60-80% of total conductance (despite being only 30-50% of ve…
IAO_0000116: Conducting_Sapwood emphasizes water transport function and is distinguished from Active_Sapwood (metabolic and storage emphasis) and Sapwood (complete functional zone including storage) by focus on hydraulic conductance through patent vessels. Critical for understanding vine water relations, drought stress physiology, canopy water status, embolism vulnerability, and hydraulic limitations on vine size and productivity.
IAO_0000118: Functional xylem vessels
IAO_0000118: Hydraulic wood
IAO_0000118: Hydraulisch aktives Xylem @de
IAO_0000118: Leitendes Splintholz @de
IAO_0000118: Wassertransport-Holz @de
IAO_0000118: Water-transporting sapwood
IAO_0000119: Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer. | Choat, B., Drayton, W. M., Brodersen, C., Matthews, M. A., Shackel, K. A., Wada, H., & McElrone, A. J. (2010). Measurement of vulnerability to water stress-induced cavitation in grapevine= A comparison of four techniques applied to a long-vesseled species. Plant, Cell & Environment, 33(9), 1502-1512.
has db xref: PO:0005848

Conducting Vascular Connection Zone
type: Class
subclass of: Vascular Connection Zone
disjoint with: Primary Vascular Connection Zone
IAO_0000112: Chardonnay conducting vascular connection zone at early véraison (BBCH 81-83) shows declining xylem conduction (0.15-0.30 mg water/berry/hour, 30-50% of vessels embolized) and increasing phloem conduction (1.0-1.6 mg sucrose/berry/hour supporting 0.8-1.2°Brix/day berry sugar increase), with total solute import providing osmotic drive for continued berry expansion despite reduced xylem water import
IAO_0000114: IAO_0000122
IAO_0000115: A conducting vascular connection zone is a vascular connection zone emphasizing active physiological transport function through xylem water and mineral conduction and phloem sugar and nutrient conduction, representing functional vascular pathways during periods of active berry growth and ripening. Conducting vascular connection zone characteristics vary dramatically by developmental phase reflecting shifting berry nutritional requirements= during Phase I berry growth (BBCH 73-77, 0-6 weeks post-fruit set) xylem conduction dominates with high water import rates supporting rapid berry cell division and expansion, during Phase II lag phase (BBCH 77-81, 6-8 weeks post-fruit set) both xylem and phloem conduct actively supporting slower berry growth and seed development, during Phase III ripening (BBCH 81-89, 8-16 weeks post-fruit set) phloem conduction increasingly dominates with high sugar import while xylem conduction declines or reverses. Xylem conduction in conducting vascular connection zone includes= water transport through vessel elements (hollow dead cells with lignified walls forming continuous water columns), mineral transport (calcium, potassium, nitrogen, other nutrients dissolved in xylem sap), hormone transport (cytokinin synthesis in roots transported to berries via xylem), and hydraulic signaling (water potential gradients affecting berry turgor and growth regulation). Xylem transport rates vary= Phase I peak rates 0.3-0.8 mg water/berry/hour supporting 50-100 μL/day berry volume increase, Phase II reduced rates 0.1-0.3 mg/berry/hour with slower growth, Phase III minimal rates or backflow as berry sugar accumulation creates osmotic gradient driving water export from berry. Phloem conduction in conducting vascular connection zone includes= sugar transport (primarily sucrose at 150-300 mM concentration in phloem sap), amino acid and nitrogen compound transport (supporting berry protein synthesis), hormone transport (auxin, gibberellin, abscisic acid in phlo…
IAO_0000116: Conducting_Vascular_Connection_Zone emphasizes active physiological transport and is distinguished from Primary_Vascular_Connection_Zone (structural pathway emphasis) and Vascular_Connection_Zone (complete architecture) by focus on functional conducting activity and phase-specific transport patterns. Critical for understanding berry growth and ripening physiology, water relations during berry development, sugar accumulation mechanisms and rates, and environmental or stress effects on berry development through vascular transport modulation.
IAO_0000118: Active vascular pathway
IAO_0000118: Aktive Transportbahnen @de
IAO_0000118: Funktionierende Leitbündel @de
IAO_0000118: Leitende Gefäßverbindungszone @de
IAO_0000118: Transporting vascular zone
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Greenspan, M. D., Shackel, K. A., & Matthews, M. A. (1994). Developmental changes in the diurnal water budget of the grape berry exposed to water deficits. Plant, Cell & Environment, 17(7), 811-820.
has db xref: PO:0005352

Conical Quality
type: Class
subclass of: Overall Form Quality
IAO_0000112: Cabernet Sauvignon clusters display archetypal conical form with pronounced shoulder development and progressive tapering to a relatively narrow tip, producing length-to-width ratios of 1.6-2.0 and shoulder-to-tip width ratios of 2.5-3.5 the small berry size (1.0-1.4 g) and thick skins characteristic of this cultivar interact with the conical architecture to create compact shoulders that require careful canopy management for disease prevention while the looser tips dry quickly after precipitation, exemplifying how cluster shape integrates with berry traits to determine cultivar-specific disease dynamics.
IAO_0000114: IAO_0000122
IAO_0000115: Conical_Quality represents the overall form characteristic of organs exhibiting geometry that tapers progressively from a broad base or shoulder region toward a narrower apex, creating a cone-like or pyramidal appearance. In grapevine contexts, conical form applies primarily to cluster architecture and represents one of the most common bunch shapes across Vitis vinifera cultivars. Conical clusters exhibit maximum width at or near the shoulder region (proximal end where the primary rachis branches emerge) and progressively decreasing width toward the cluster tip, with length-to-width ratios typically ranging from 1.5-2.5 depending on the degree of elongation. The tapering results from the developmental pattern where proximal branches set more fruit or develop larger berries than distal branches, creating the characteristic pyramid profile. Classic conical-clustered cultivars include Cabernet Sauvignon, Syrah, and Pinot Noir, though the sharpness of the taper varies among cultivars and with growing conditions. Conical cluster form affects compactness because the tapering concentrates berries in the shoulder region while the tip remains relatively loose. Winged conical form, where one or two pronounced lateral branches (wings) extend from the shoulder, represents a common variant with implications for cluster handling and disease management. Quantitative assessment of conical form employs the shoulder-to-tip width ratio combined with overall length-to-width ratio, with categorical boundaries distinguishing short conical, conical, and long conical variants.
IAO_0000116: Conical_Quality is the most frequent cluster shape category in Vitis vinifera and serves as the reference against which other shapes (cylindrical, funnel-shaped) are compared. OIV descriptor 208 category 2 (conical) provides the standardized ampelographic reference. The presence and size of wings (lateral shoulder branches) modifies the basic conical form and is captured in OIV descriptor 209. Conical berry form, while theoretically possible, is not recognized in standard ampelographic descriptions berries with pointed apices are classified under distinct shape categories. The sharpness of the taper (acute versus obtuse cone angle) provides additional shape information beyond the basic conical classification.
IAO_0000118: Kegelform @de
IAO_0000118: cone-shaped quality
IAO_0000118: funnel-form
IAO_0000118: konische Qualität @de
IAO_0000118: pyramidal shape
IAO_0000118: pyramidenförmige Gestalt @de
IAO_0000118: sich verjüngende Form @de
IAO_0000118: tapered form
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 87-88 Tello J and Ibáñez J (2018) What Do We Know about Grapevine Bunch Compactness? A State-of-the-Art Review. Australian Journal of Grape and Wine Research 24(1): 6-23
has db xref: no direct PO equivalent

Conservation Priority Role
type: Class
subclass of: Conservation Role
IAO_0000112: Zierfandler (Spätrot) in the Thermenregion of Austria bearing a conservation priority role was identified through the Austrian National Action Plan for Plant Genetic Resources as a high-priority conservation target based on its unique parentage (Roter Veltliner × unknown), restriction to fewer than 85 hectares concentrated almost entirely within a 20 km radius of Gumpoldskirchen, documented decline from 200+ hectares in the 1960s, irreplaceable contribution to the distinctive Gumpoldskirchner Spätrot-Rotgipfler blend tradition, and assessed breeding value as a source of late-ripening and botrytis-tolerant genetic material, resulting in prioritized inclusion in the Bundesamt für Weinbau Klosterneuburg conservation program with 12 authenticated clones under long-term maintenance.
IAO_0000114: IAO_0000122
IAO_0000115: A conservation role that inheres in a grapevine cultivar that has been formally identified through systematic assessment as warranting prioritized conservation action based on evaluation criteria including genetic uniqueness, threat severity, cultural significance, potential breeding value, and the feasibility of effective conservation intervention.
IAO_0000116: Conservation_Priority_Role formalizes the triage process necessary when conservation resources are insufficient to protect all threatened cultivars simultaneously. Priority assessment integrates multiple criteria that cannot be reduced to a single endangerment metric: a moderately rare cultivar of high genetic uniqueness (no close relatives, unique alleles) and irreplaceable cultural significance may receive higher conservation priority than a critically endangered cultivar closely related to well-conserved varieties. Systematic prioritization frameworks have been developed by ECPGR (European Cooperative Programme for Plant Genetic Resources), national genebank programs, and heritage cultivar organizations such as ProSpecieRara and Slow Food Presidia.
IAO_0000118: Erhaltungsprioritäts-Rolle @de
IAO_0000118: Schutzprioritäten-Rolle @de
IAO_0000118: conservation target role
IAO_0000118: high-priority genetic resource role
IAO_0000118: priority conservation role
IAO_0000118: vorrangige Genressourcen-Rolle @de
IAO_0000119: ECPGR (2019) European Cooperative Programme for Plant Genetic Resources — Vitis Working Group Report FAO (2010) Second Report on the State of the World's Plant Genetic Resources for Food and Agriculture, Rome Maul E et al. (2012) Identification and characterization of grapevine genetic resources, Vitis 51: 53-63
has db xref: no direct PO equivalent

Conservation Role
type: Class
subclass of: Grapevine Role
IAO_0000112: Gouais Blanc vines maintained at the Conservatoire du Vignoble Charentais bearing a conservation role represent one of fewer than 50 surviving plantings worldwide of a cultivar identified as the maternal parent of Chardonnay, Gamay, Riesling, Aligoté, and at least 75 other modern cultivars through DNA parentage analysis, with conservation management including phytosanitary monitoring, annual propagation of backup material, cryopreservation of shoot tips at -196°C in liquid nitrogen, and SSR-verified identity confirmation on a 3-year cycle to prevent accidental loss of this genetically irreplaceable ancestor of European viticulture.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine role that inheres in a vine by virtue of its recognized significance for the preservation of grapevine genetic diversity, where the vine's conservation value — whether due to rarity, endangerment, historical importance, or unique genetic constitution — motivates deliberate protective management actions that would not be justified by commercial production considerations alone.
IAO_0000116: Conservation_Role classifies grapevines according to their value for genetic resource preservation, applying conservation biology principles to cultivated plant diversity. The role addresses the documented erosion of grapevine cultivar diversity over the past century: an estimated 50-70% of cultivars historically grown in European wine regions have disappeared from commercial cultivation since the phylloxera crisis and subsequent replanting with a narrow range of internationally marketable varieties. Subclasses capture distinct conservation status categories (endangered, rare), conservation strategies (ex situ, in situ), and recovery outcomes (recovered cultivars returned to cultivation from near-extinction).
IAO_0000118: Artenschutz-Rolle @de
IAO_0000118: Erhaltungs-Rolle @de
IAO_0000118: Sortenschutz-Rolle @de
IAO_0000118: conservation status role
IAO_0000118: cultivar conservation role
IAO_0000118: genetic preservation role
IAO_0000119: This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 FAO (2010) Second Report on the State of the World's Plant Genetic Resources for Food and Agriculture, Rome Lacombe T et al. (2018) Grapevine European catalogue: towards a comprehensive list, Vitis 57: 69-76
has db xref: no direct PO equivalent

Constitutive Defense Disposition
type: Class
subclass of: Defense Mechanism Disposition
disjoint with: Induced Defense Disposition
IAO_0000112: Systematic quantification of Constitutive_Defense_Disposition at INRAE Colmar compared basal defense parameters in healthy, unchallenged leaves across 30 cultivars representing diverse genetic backgrounds. Physical parameters measured included cuticle thickness (transmission electron microscopy), adaxial and abaxial trichome density (light microscopy), stomatal density and aperture dimensions (SEM), and leaf toughness (penetrometer). Chemical parameters included total phenolics (Folin-Ciocalteu), flavonoid content (spectrophotometric), proanthocyanidin concentration (DMACA assay), and basal PR protein activity (chitinase, glucanase enzyme assays). V. vinifera cultivars showed wide variation in Constitutive_Defense_Disposition, with 'Gewürztraminer' exhibiting high physical investment (cuticle 4.8 μm, trichome density 42/mm²) but low chemical defense (total phenolics 18 mg/g), while 'Tannat' showed the inverse pattern (cuticle 2.1 μm, trichomes 8/mm², but phenolics 52 mg/g). The PIWI cultivar 'Solaris' demonstrated high constitutive chemical defense (phenolics 48 mg/g, proanthocyanidins 12 mg/g) combined with moderate physical barriers. Wild species V. riparia exhibited the highest overall Constitutive_Defense_Disposition with thick cuticle (5.2 μm), dense trichomes (65/mm²), and high phenolics (58 mg/g). Correlation analysis revealed that physical and chemical constitutive defenses were largely independent (r = 0.18), suggesting separate genetic control and potential for combining both defense modes through breeding.
IAO_0000114: IAO_0000122
IAO_0000115: A Constitutive_Defense_Disposition is a Defense_Mechanism_Disposition that inheres in a Vitis vinifera plant and is realized through preformed defensive structures, compounds, or properties that are present regardless of pathogen or pest attack, providing a first line of defense without requiring recognition of specific threats or activation of induced responses. This disposition represents the baseline defensive capacity present in healthy, unchallenged plants, encompassing both physical barriers that impede attacker access or establishment and chemical defenses that are toxic, deterrent, or antimicrobial without requiring de novo synthesis upon attack. Constitutive defenses in grapevine include structural features such as cuticle thickness and composition, trichome density and morphology, stomatal characteristics, cell wall composition and lignification, and tissue toughness, as well as preformed chemical defenses including phenolic compounds (flavonoids, hydroxycinnamic acids, tannins), antimicrobial proteins (chitinases, glucanases, thaumatin-like proteins at basal levels), and secondary metabolites with deterrent or toxic properties. The relative investment in constitutive versus induced defenses represents a fundamental trade-off in plant defense strategy, with constitutive defenses providing immediate protection but incurring ongoing metabolic costs, while induced defenses are metabolically economical but require time for deployment. Grapevine cultivars vary substantially in constitutive defense investment, with some relying primarily on preformed barriers while others emphasize rapid, strong induced responses, and the most resistant genotypes often combining both strategies effectively.
IAO_0000116: Constitutive_Defense_Disposition is_a Defense_Mechanism_Disposition. This class encompasses all preformed defenses present without pathogen/pest challenge, contrasting with Induced_Defense_Disposition requiring activation. Child classes include Physical_Barrier_Disposition (structural defenses) and Chemical_Defense_Disposition (preformed compounds). Constitutive and induced defenses may act synergistically, with constitutive barriers slowing initial infection while induced responses mount, or may represent alternative defense strategies varying among genotypes.
IAO_0000118: Basale-Abwehr-Kapazität @de
IAO_0000118: Konstitutive-Verteidigungs-Disposition @de
IAO_0000118: Präformierte-Abwehr @de
IAO_0000118: basal defense capacity
IAO_0000118: constitutive resistance
IAO_0000118: preformed defense
IAO_0000119: Wittstock U, Gershenzon J (2002) Constitutive plant toxins and their role as defenses against herbivores and pathogens, Current Opinion in Plant Biology 5:300-307 Underwood W (2012) The plant cell wall: a dynamic barrier against pathogen invasion, Frontiers in Plant Science 3:85 Lattanzio V et al. (2006) Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects, Phytochemistry: Advances in Research, Research Signpost
has db xref: no direct PO equivalent

Constitutive Phenolic Disposition
type: Class
subclass of: Chemical Defense Disposition
disjoint with: Preformed Antimicrobial Disposition
IAO_0000112: Evaluation of Constitutive_Phenolic_Disposition effects on multiple pathogen resistance at UC Davis characterized phenolic profiles and disease susceptibility across 25 cultivars representing the phenolic content range in cultivated grapevine. Total phenolics, measured by Folin-Ciocalteu assay on healthy leaf tissue, ranged from 14 mg GAE/g ('Chasselas') to 62 mg/g ('Petit Verdot'). HPLC profiling quantified major compound classes including hydroxycinnamic acids, flavonols, flavan-3-ols, and stilbenes at basal levels. Controlled inoculation experiments tested resistance to P. viticola, E. necator, and B. cinerea. Multiple regression revealed that Constitutive_Phenolic_Disposition parameters explained 35-55% of resistance variation depending on pathogen. Flavan-3-ol content (catechin, epicatechin) was the strongest predictor of E. necator resistance (partial r² = 0.28), consistent with in vitro inhibition of conidial germination by these compounds. Hydroxycinnamic acid content predicted P. viticola resistance (partial r² = 0.21), while proanthocyanidin levels correlated most strongly with B. cinerea resistance (partial r² = 0.32), reflecting the importance of tannins in restricting necrotrophic pathogen colonization. The high-phenolic cultivar 'Petit Verdot' (62 mg/g total phenolics) showed 40-60% less infection across all three pathogens compared to low-phenolic 'Chasselas' (14 mg/g), demonstrating that strong Constitutive_Phenolic_Disposition provides broad-spectrum, though partial, resistance enhancement.
IAO_0000114: IAO_0000122
IAO_0000115: A Constitutive_Phenolic_Disposition is a Chemical_Defense_Disposition that inheres in a Vitis vinifera plant and is realized through high basal accumulation of phenolic compounds—secondary metabolites derived from the phenylpropanoid pathway—providing broad-spectrum antimicrobial, antioxidant, and anti-herbivore defense properties. This disposition represents one of the most important chemical defense systems in grapevine, as Vitis is notably rich in diverse phenolic compounds including flavonoids (flavonols, flavan-3-ols, anthocyanins), non-flavonoid phenolics (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes), and polymeric phenolics (proanthocyanidins/condensed tannins, lignin). Constitutive phenolic defense operates through multiple mechanisms including direct antimicrobial activity (membrane disruption, enzyme inhibition), antioxidant scavenging of pathogen-generated reactive oxygen species, protein precipitation (tannin-protein complexes reducing digestibility), feeding deterrence through astringency and bitterness, and precursor availability for rapid induced defense responses. Phenolic content and composition vary dramatically among grapevine cultivars, tissues, and developmental stages, with red-fruited cultivars typically accumulating higher levels than white, and young tissues often showing higher concentrations than mature organs. The relationship between Constitutive_Phenolic_Disposition and resistance is generally positive but compound class-specific, as different phenolic subgroups show varying potency against particular pathogens and pests. Breeding for enhanced Constitutive_Phenolic_Disposition could improve broad-spectrum resistance while potentially affecting wine quality parameters that are strongly influenced by grape phenolic composition.
IAO_0000116: Constitutive_Phenolic_Disposition is_a Chemical_Defense_Disposition. Phenolics are the most abundant and diverse class of grapevine secondary metabolites, with established roles in defense. This class addresses basal phenolic content in healthy tissues, complementing induced stilbene synthesis (under Induced_Defense_Disposition) and specific phenolic subclasses addressed elsewhere. Phenolic content affects both disease resistance and wine quality, creating potential synergies or trade-offs requiring consideration in breeding applications.
IAO_0000118: Basaler-Phenolgehalt @de
IAO_0000118: Konstitutive-Phenol-Disposition @de
IAO_0000118: Präformierte-Phenylpropanoid-Abwehr @de
IAO_0000118: basal phenolic content
IAO_0000118: constitutive polyphenol defense
IAO_0000118: preformed phenylpropanoid defense
IAO_0000119: Lattanzio V et al. (2006) Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects, Phytochemistry: Advances in Research, Research Signpost Cheynier V et al. (2013) Plant phenolics: recent advances on their biosynthesis, genetics, and ecophysiology, Plant Physiology and Biochemistry 72:1-20 Dixon RA (2001) Natural products and plant disease resistance, Nature 411:843-847
has db xref: no direct PO equivalent

Continued Cell Wall Degradation
type: Class
subclass of: Progressive Softening
IAO_0000112: Syrah in Rhône Valley shows continued cell wall degradation during September-October Year N+1 at BBCH 85-89, with polygalacturonase activity sustained at 52-84 units through ripening representing maximum activity levels, pectin methylesterase 68-96 units continuing demethylation, pectate lyase possibly 18-32 units, sustained enzyme activities progressively degrading pectin with molecular weight declining from 165 to 68 kDa, pectin solubilization progressing from 48% to 72% soluble fraction, middle lamella extensively degraded with cells very loosely attached by maturity, cumulative degradation over 6-7 weeks creating substantially weakened wall structure, under warm Mediterranean conditions of 22-28°C temperature, typical of this mid-to-late season cultivar sustaining cell wall degradation through ripening
IAO_0000114: IAO_0000122
IAO_0000115: Continued cell wall degradation represents the sustained structural breakdown phase during progressive softening when pectin-degrading enzymes maintain elevated activities through ripening continuing pectin depolymerization and solubilization, polygalacturonase activity reaching maximum 40-100 units during ripening, pectin methylesterase activity 50-120 units, pectate lyase possibly contributing, sustained enzymatic modification progressively fragmenting cell wall and middle lamella pectin, and continued degradation as mechanism for progressive firmness decline through ripening creating soft ripe berry texture. This sustained breakdown phase occurs during late summer through autumn in late August-October in temperate regions Year N+1, representing cell wall modification continuation through ripening. Continued degradation mechanism involves sustained polygalacturonase gene expression and enzyme activity, continued pectin methylesterase activity creating enzyme substrate, coordinated enzyme activities maintaining pectin breakdown, progressive pectin depolymerization shortening chains, progressive solubilization converting structural to soluble pectin, cumulative degradation substantially weakening wall structure, and sustained enzymatic modification as softening mechanism. Polygalacturonase sustained activity shows PG activity increasing from initial veraison 15-40 units to ripening maximum 40-100 units, PG remaining highly active through ripening, enzyme activity sustained over weeks, PG as major continuing degradation enzyme, and high PG as ripening characteristic. PG activity pattern shows activity increasing during early ripening, reaching maximum mid-to-late ripening, possibly declining slightly late ripening in some cultivars, and activity pattern as temporal dynamics. PG gene expression shows PG genes remaining upregulated through ripening, continued transcription maintaining enzyme levels, expression as activity maintenance mechanism, and sustained expression…
IAO_0000116: Continued_Cell_Wall_Degradation is first aspect of Progressive_Softening, distinguished by sustained enzymatic modification. Represents 4-8 weeks ripening. Polygalacturonase 40-100 units maximum, pectin methylesterase 50-120 units. Sustained PG, PME activities throughout ripening. Progressive pectin depolymerization 100-200 → 50-150 kDa. Solubilization 35-50% → 60-80%. Middle lamella extensively degraded. Cumulative degradation over weeks. Temperature affects enzyme activities (optimal 20-30°C). Precedes Increasing_Berry_Pliability and Firmness_Decline. Primary progressive softening mechanism.
IAO_0000118: anhaltender Abbau @de
IAO_0000118: continuing wall breakdown
IAO_0000118: fortgesetzte Zellwand-Degradation @de
IAO_0000118: fortsetzender Wand-Abbau @de
IAO_0000118: progressive enzymatic modification
IAO_0000118: progressive enzymatische Modifikation @de
IAO_0000118: ripening degradation
IAO_0000118: sustained degradation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 482-488
has db xref: no direct PO equivalent

Continued Metabolic Suppression
type: Class
subclass of: Dormancy Maintenance
IAO_0000112: In Chardonnay vines in Champagne, continued metabolic suppression maintains bud respiration rates at 0.3-0.5 μmol CO2 per gram dry weight per hour throughout the December through February endodormancy period, representing only 15% of rates measured in actively growing buds during June, with this suppression persisting even during late January warm periods when ambient temperatures of 10-12°C would support much higher metabolic rates in non-dormant tissues.
IAO_0000114: IAO_0000122
IAO_0000115: Continued metabolic suppression in Vitis vinifera represents the sustained reduction of overall metabolic activity in dormant tissues throughout the endodormancy period, maintaining the low rates of respiration, protein synthesis, and biosynthetic pathway activity that characterize the dormant state and conserve carbohydrate reserves for spring growth resumption. This metabolic state persists from dormancy establishment in late autumn until dormancy release in late winter, with metabolic rates remaining at levels far below those characteristic of active growth throughout the period regardless of temporary temperature fluctuations that might otherwise stimulate metabolism in non-dormant tissues. The respiratory component of continued metabolic suppression involves maintenance of low respiration rates that minimize carbohydrate consumption during the extended period without photosynthetic input, with dormant bud respiration rates typically only 10-20% of rates in actively growing buds at equivalent temperatures, reflecting both temperature-dependent rate reductions and active regulatory suppression of respiratory capacity. Protein metabolism during continued metabolic suppression is characterized by minimal protein turnover with very low rates of both synthesis and degradation, maintaining the dormancy-related protein complement including dehydrins and other protective proteins while avoiding the energetic costs of active protein synthesis that would deplete reserves. The biosynthetic pathway suppression encompasses reduced activity of pathways for amino acid, nucleotide, and lipid synthesis that would support growth, with metabolic flux directed toward maintenance functions rather than biosynthetic production of growth substrates. The regulatory basis of continued metabolic suppression involves both the direct temperature effects on enzyme reaction rates that reduce metabolism during cold exposure, and active regulatory mechanisms including ABA-mediated suppression o…
IAO_0000116: Continued_Metabolic_Suppression represents the metabolic dimension of Dormancy_Maintenance addressing sustained low metabolic rates. Distinguished from Metabolic_Downregulation during dormancy induction which establishes the suppressed state, while Continued_Metabolic_Suppression addresses persistence of this state through endodormancy. Encompasses respiration, protein synthesis, and biosynthetic pathway suppression. Reflects both temperature effects and active regulatory suppression. Duration spans entire endodormancy period. Critical for reserve conservation during winter.
IAO_0000118: anhaltende metabolische Suppression @de
IAO_0000118: fortgesetzte Stoffwechselunterdrückung @de
IAO_0000118: kontinuierliche metabolische Reduktion @de
IAO_0000118: maintained metabolic dormancy
IAO_0000118: ongoing metabolic inhibition
IAO_0000118: persistent metabolic suppression
IAO_0000118: persistierende Stoffwechselhemmung @de
IAO_0000118: sustained metabolic reduction
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 5 Carbohydrate Supply and Reserve Storage Zapata C et al (2004) Partitioning and mobilization of starch and N reserves in grapevine. Journal of Experimental Botany 55: 2165-2175 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235
has db xref: no direct PO equivalent

Continuing Acid Decline
type: Class
subclass of: Active Acid Reduction
IAO_0000112: In Sangiovese berries in Chianti Classico, Tuscany during BBCH 85-89, continuing acid decline proceeds consistently over 38 days from veraison to harvest, with titratable acidity decreasing from 16.8 to 5.9 g/L following a logarithmic decay curve with daily reductions averaging 0.29 g/L during weeks 1-3 and 0.12 g/L during weeks 4-5, correlating with 485 growing degree days accumulated above 10°C base temperature.
IAO_0000114: IAO_0000122
IAO_0000115: Continuing acid decline describes the sustained progressive decrease in berry organic acid concentration throughout the active ripening period in Vitis vinifera, characterized by persistent day-over-day reductions in titratable acidity of 0.1-0.3 g/L occurring consistently from early post-veraison through approach to harvest maturity over a period of 25-40 days. This process reflects the cumulative effect of ongoing malate catabolism through respiratory and enzymatic pathways, maintaining negative acid balance as consumption rates exceed any residual biosynthetic activity, resulting in monotonic decline curves when titratable acidity is plotted against thermal time accumulation during ripening. The biochemical basis involves continuous flux of vacuolar malate through cytosolic and mitochondrial metabolic pathways, with steady-state enzyme activities of NADP-malic enzyme, phosphoenolpyruvate carboxykinase, and mitochondrial malate dehydrogenase maintaining catabolism rates that collectively deplete 0.2-0.4 g/L malic acid equivalent per day throughout the active ripening window. Temperature integration determines the rate of continuing decline, with growing degree day accumulation correlating strongly with cumulative acid loss, enabling predictive modeling of harvest acidity based on thermal time calculations using base temperatures of 10°C and accumulated heat units of 300-500°C-days during the active reduction period. The process demonstrates asymptotic behavior as acid levels approach equilibrium values, with decline rates progressively decreasing from initial values of 0.4-0.5 g/L per day during early active reduction to 0.05-0.15 g/L per day as harvest approaches and substrate availability becomes limiting. Cultivar genetics influence the persistence of continuing decline, with varieties possessing high initial malic acid content such as Barbera and Sangiovese showing extended active decline periods of 35-45 days compared to low-acid varieties such as Viognier sh…
IAO_0000116: Continuing_Acid_Decline is subclass of Active_Acid_Reduction representing temporal persistence of acid loss. Distinguishes from discrete events by emphasizing sustained nature. Duration 25-40 days spanning active ripening. Sibling to Malate_Degradation and pH_Increase which represent mechanistic and chemical aspects respectively. Key characteristic is consistent day-over-day negative acid balance throughout active ripening period.
IAO_0000118: anhaltender Säure-Rückgang @de
IAO_0000118: continuous acid loss
IAO_0000118: fortlaufende Säure-Abnahme @de
IAO_0000118: kontinuierliche Aciditäts-Reduktion @de
IAO_0000118: ongoing titratable acidity reduction
IAO_0000118: persistent acidity decline
IAO_0000118: persistente Säure-Abnahme @de
IAO_0000118: sustained acid decrease
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 270-275 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research 6: 131-135
has db xref: no direct PO equivalent

Continuous Sugar Import
type: Class
subclass of: Active Sugar Accumulation
IAO_0000112: In a Napa Cabernet Sauvignon vineyard, continuous sugar import was characterized over 48-hour intensive monitoring during late August Year N+1 (BBCH 85, mid-active accumulation) showing daytime peak 88 μmol hexose g⁻¹ h⁻¹ (12PM-4PM, berry temperature 31-34°C), evening 62 μmol g⁻¹ h⁻¹ (6PM-10PM, 26-28°C), nighttime sustained 42 μmol g⁻¹ h⁻¹ (12AM-4AM, 18-21°C, 48% of daytime rate), early morning 58 μmol g⁻¹ h⁻¹ (6AM-10AM, 22-26°C), demonstrating continuous 24-hour import without cessation, daily integrated 0.24% Brix per day.
IAO_0000114: IAO_0000122
IAO_0000115: Continuous_Sugar_Import represents the uninterrupted flux of hexoses from phloem unloading through cellular uptake into vacuolar storage throughout active ripening creating the sustained substrate flow that enables progressive sweetness development without diurnal cessation maintaining constant metabolic pressure for sugar accumulation. This continuous import occurs during active accumulation period (BBCH 84-86), typically days 15-38 post-veraison spanning 20-30 days, and is characterized by 24-hour hexose uptake without nocturnal cessation at rates 40-90 μmol combined glucose and fructose g⁻¹ h⁻¹ during daytime elevated to 50-110 μmol g⁻¹ h⁻¹ and reduced but maintained 25-60 μmol g⁻¹ h⁻¹ nighttime representing 40-70% of daytime flux, daily integrated import 0.20-0.32% Brix per day (1.4-2.2% per week) accumulating continuously rather than episodically, phloem delivery maintained throughout diel cycle providing substrate availability 24 hours though mass flow rates potentially declining 30-50% nighttime as transpiration reduces, and cumulative effect where continuous import over 25-35 day period produces 6-11° Brix gain representing major contribution to final sweetness without interruption that could limit accumulation efficiency. Physiological basis for continuity includes phloem sap sucrose concentration maintained 350-600 mM throughout diel cycle providing substrate pool, apoplastic sucrose turnover rapid with half-life 4-12 minutes ensuring continuous cleavage by cell wall invertase producing glucose and fructose substrate for uptake, hexose transporter proteins present continuously in plasma membrane with densities 8-14% of total membrane protein not subject to rapid degradation maintaining import capacity 24 hours, and tonoplast transport capacity similarly sustained enabling vacuolar sequestration preventing cytoplasmic hexose accumulation that could reduce plasma membrane uptake gradient. Diel pattern characteristics demonstrate daytime peak import 60-130 μm…
IAO_0000116: Continuous_Sugar_Import is distinguished from intermittent or episodic import by showing 24-hour flux without nocturnal cessation, from peak import by representing sustained (40-90 μmol g⁻¹ h⁻¹ average) rather than maximum rates, and from initial import by showing established continuity rather than developing capacity. Nighttime flux 40-70% of daytime maintaining accumulation. Duration throughout active period BBCH 84-86. Essential for maximizing total accumulation. Continuous_Sugar_Import represents sustained metabolic process enabling efficient sweetness development.
IAO_0000118: 24-Stunden-Zucker-Import @de
IAO_0000118: 24-hour sugar import
IAO_0000118: anhaltender Substrat-Fluss @de
IAO_0000118: constant sweetening
IAO_0000118: konstante Süßung @de
IAO_0000118: sustained substrate flux
IAO_0000118: uninterrupted hexose uptake
IAO_0000118: ununterbrochene Hexose-Aufnahme @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 223-225 continuous accumulation Dai ZW, Ollat N, Gomès E, Decroocq S, Tandonnet JP, Bordenave L, Pieri P, Hilbert G, Kappel C, van Leeuwen C, Vivin P, Delrot S (2011) Ecophysiological, genetic, and molecular causes of variation in grape berry weight and composition Plant Physiol 155:519-532 import dynamics Hayes MA, Davies C, Dry IB (2007) Isolation, functional characterization, and expression analysis of grapevine hexose transporters J Exp Bot 58:1985-1997 transporter function enabling continuity.
has db xref: no direct PO equivalent

Contrada Name
type: Class
subclass of: Vineyard Designation
IAO_0000112: The contrada name Contrada Rampante on the north slope of Mount Etna designates a specific volcanic terrace at approximately 750-850 meters elevation in the commune of Passopisciaro (Castiglione di Sicilia), planted to pre-phylloxera Nerello Mascalese vines on ungrafted rootstock in sandy volcanic soils derived from a specific historical lava flow — producers including Passopisciaro (Andrea Franchetti) and Girolamo Ferrara use the Contrada Rampante designation to communicate site specificity comparable to Burgundy's climat system, with the 20+ recognized contrade on Etna's north slope producing Nerello Mascalese wines of distinctly different character reflecting variations in lava flow composition, altitude, and exposure across distances of only a few hundred meters.
IAO_0000114: IAO_0000122
IAO_0000115: A vineyard designation within the Italian wine classification system that identifies a wine as originating from a named contrada — a traditional named district or locality within an Italian wine commune, used most prominently on Mount Etna in Sicily where contrada designations function as de facto single-vineyard indicators identifying specific volcanic slope parcels with distinctive terroir characteristics defined by elevation, lava flow geology, and microclimate exposure.
IAO_0000116: Contrada_Name documents the Italian tradition of sub-communal geographic naming that has gained particular prominence in the renaissance of Mount Etna viticulture since the early 2000s. While contrada designations exist throughout rural Italy as traditional administrative subdivisions of communes, their viticultural significance is most developed on Etna where the geological diversity created by successive volcanic eruptions over millennia produces extreme terroir variation within small areas: the Etna DOC disciplinare (amended 2011) formally recognizes contrada designations as Contrade dell'Etna, permitting their use on labels as geographic sub-units within the appellation. The broader Italian framework of Menzioni Geografiche Aggiuntive (MGA) and Unità Geografiche Aggiuntive (UGA) provides the regulatory structure for sub-appellation vineyard designation across Italian DOC and DOCG wines, with the Barolo MGA system (181 sites) and the Chianti Classico UGA system (11 zones) representing the most extensive implementations outside Etna.
IAO_0000118: Contrada-Bezeichnung @de
IAO_0000118: Contrada-Lagenbezeichnung @de
IAO_0000118: Etna contrada name
IAO_0000118: Italian district vineyard name
IAO_0000118: contrada designation
IAO_0000118: italienischer Bezirksname @de
IAO_0000119: Consorzio di Tutela dei Vini Etna DOC (2023) Contrade dell'Etna Italian Law 164/1992 on geographic sub-units Benjamin S (2019) Etna: Wine and People of the Volcano, Academos Press
has db xref: no direct PO equivalent

Conventional Production Role
type: Class
subclass of: Production System Role
IAO_0000112: Cabernet Sauvignon vines in the Maipo Valley of Chile bearing a conventional production role receive 8-12 synthetic fungicide applications per season targeting Botrytis cinerea and downy mildew, utilize glyphosate-based herbicides for under-vine weed control, and may be treated with systemic insecticides such as imidacloprid at rates of 0.15-0.25 kg a.i./ha for mealybug management, achieving yields of 10-15 t/ha.
IAO_0000114: IAO_0000122
IAO_0000115: A production system role that inheres in a grapevine cultivated under standard agricultural management practices that permit the full range of legally authorized synthetic inputs including chemical fertilizers, synthetic fungicides, systemic insecticides, and herbicides as regulated by national plant protection legislation.
IAO_0000116: Conventional_Production_Role represents the globally predominant viticultural management approach accounting for approximately 90-93% of world vineyard area. The role permits all inputs authorized under national regulatory frameworks without the additional restrictions imposed by organic, biodynamic, or sustainable certification standards. This role does not preclude the adoption of integrated pest management (IPM) strategies: many conventional operations incorporate biological control agents alongside synthetic inputs.
IAO_0000118: Standardanbau-Rolle @de
IAO_0000118: conventional viticulture role
IAO_0000118: konventionelle Bewirtschaftungsrolle @de
IAO_0000118: konventionelle Produktionsrolle @de
IAO_0000118: non-organic production role
IAO_0000118: standard production role
IAO_0000119: OIV (2023) State of the World Vine and Wine Sector Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 521-548 Smart RE and Robinson M (1991) Sunlight into Wine, Winetitles pp: 1-12
has db xref: no direct PO equivalent

Cooling Sensation Quality
type: Class
subclass of: Temperature Perception Quality
disjoint with: Warming Sensation Quality (Alcohol)
IAO_0000112: Cooling sensation assessment in Mosel Riesling served at 8°C reveals the style-appropriate thermal impression (cooling rating 8/10) that enhances the wine's racy acidity and delicate fruit, with the crisp coolness contributing to refreshment character that makes the wine perfect for summer afternoon consumption, while the same wine served at 14°C shows diminished cooling (4/10) and appears heavier and less refreshing despite identical composition, demonstrating how cooling sensation from serving temperature critically affects style expression and quality perception.
IAO_0000114: IAO_0000122
IAO_0000115: Cooling sensation quality is a temperature perception quality that represents the perception of coolness or cold character during wine consumption, arising from either actual low wine temperature or chemesthetic activation of cold-sensing receptors by specific compounds, characterizing the refreshing, crisp thermal impression particularly valued in wines emphasizing freshness and summer drinkability. Within the BFO framework, this quality specifically addresses the cool-cold dimension of thermal perception, distinguishing cooling sensation from warming while recognizing that cooling may derive from actual temperature (chilled wine) or chemical cooling effects (certain terpenes activating TRPM8 cold receptors). The ontological significance lies in cooling sensation contributing to the refreshment character essential for certain wine styles, where the crisp, cool impression enhances perception of freshness, acidity, and drinkability in wines intended for casual enjoyment and warm-weather consumption, while excessive coldness may mask flavor complexity and diminish appreciation of nuanced wines. The physiological basis for cooling perception involves TRPM8 ion channels in oral thermoreceptors that respond to both actual cold temperature and chemical agonists (menthol being the most potent), with wine cooling primarily deriving from serving temperature while certain terpenes (eucalyptol, menthol if present from herbal character) may contribute subtle chemical cooling enhancement. The compositional factors affecting cooling perception include actual wine temperature as served (primary determinant), certain monoterpenes potentially activating TRPM8 (contributing minor chemical cooling), high acidity (enhancing perception of freshness associated with coolness), and low alcohol (avoiding the warmth that would counteract cooling). The style associations of cooling sensation center on wines emphasizing freshness, including aromatic whites (Riesling, Vinho Verde) served well-c…
IAO_0000116: Cooling_Sensation_Quality addresses the cool-cold dimension of thermal perception, primarily arising from serving temperature with potential minor contribution from certain terpenes. This quality is essential for wine styles emphasizing freshness and refreshment. The class supports serving temperature guidance and style-appropriate assessment where cooling contributes to intended wine character.
IAO_0000118: Frische-Kälte @de
IAO_0000118: Kühlempfindung @de
IAO_0000118: chilled impression
IAO_0000118: cool sensation
IAO_0000118: crisp temperature
IAO_0000118: erfrischende Kühle @de
IAO_0000118: knackige Temperatur @de
IAO_0000118: refreshing coldness
IAO_0000119: McKemy DD et al. (2002) Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature 416(6876): 52-58 Ross CF, Weller KM (2008) Effect of serving temperature on the sensory attributes of red and white wines. Journal of Sensory Studies 23(3): 398-416
has db xref: no direct PO equivalent

Copigmentation Disposition
type: Class
subclass of: Color Stability Disposition
disjoint with: Polymeric Pigment Formation Disposition
IAO_0000112: Copigmentation contributes 30-50% of young red wine color through hyperchromic (increased absorbance) and bathochromic (red-shifted wavelength) effects on anthocyanin chromophores. Effective copigmentation requires molar ratios of copigment to anthocyanin of 5-20:1, with flavonols (quercetin, myricetin) and hydroxycinnamic acids (caffeic, p-coumaric) serving as primary cofactors. Cultivars with high flavonol accumulation (Pinot Noir 40-100 mg/kg, Cabernet Sauvignon 30-80 mg/kg) show enhanced copigmentation compared to low-flavonol types (Grenache 15-40 mg/kg). Self-association of anthocyanins (intramolecular copigmentation in acylated forms, intermolecular stacking at high concentration) provides additional stabilization. Copigmentation effects are maximal in young wines and decline as anthocyanins are incorporated into polymeric pigments, with the copigmentation contribution decreasing from 40-50% at bottling to 10-20% after 2 years.
IAO_0000114: IAO_0000122
IAO_0000115: A color stability disposition that is the inherited capacity of a Vitis vinifera plant to produce grapes with sufficient anthocyanin and copigment (flavonol, hydroxycinnamic acid, tannin) concentrations and appropriate molecular ratios to support copigmentation reactions that enhance and stabilize red wine color through non-covalent molecular stacking between anthocyanins and colorless phenolic cofactors.
IAO_0000116: Copigmentation represents the primary mechanism of color enhancement in young red wines, explaining why wine color intensity can exceed that predicted from anthocyanin concentration alone. The non-covalent nature of copigmentation complexes means they are in dynamic equilibrium, with complex stability affected by pH, temperature, and ethanol concentration. Copigmentation provides a "bridge" to polymeric pigment formation by maintaining anthocyanin in favorable conformations for subsequent covalent reactions. Viticultural practices affecting flavonol accumulation (cluster exposure) directly impact copigmentation capacity.
IAO_0000118: Copigment-Kapazität @de
IAO_0000118: Copigmentierung @de
IAO_0000118: Farbverstärkung @de
IAO_0000118: color enhancement trait
IAO_0000118: copigment capacity
IAO_0000118: molecular stacking disposition
IAO_0000119: Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 52:67-87 Hermosín Gutiérrez I et al. (2005) Influence of variety and aging on colour and anthocyanin composition of wines from Castilla-La Mancha. Food Chemistry 91:429-438
has db xref: no direct PO equivalent

Copper Content Quality
type: Class
subclass of: Micronutrient Content Quality
IAO_0000112: Copper content quality management in organic Bordeaux production requires balancing Bordeaux mixture applications for downy mildew control against wine copper limits, with harvest timing targeted to allow 2-3 weeks after final copper spray for rainfall dilution and fruit growth to reduce surface residues must copper of 3-8 mg/L from well-managed organic vineyards requires copper removal during fermentation (yeast cell adsorption removes 30-50%) and potentially copper sulfate fining to achieve wine levels below the 1 mg/L EU limit, demonstrating the processing requirements imposed by organic disease management.
IAO_0000114: IAO_0000122
IAO_0000115: Copper_Content_Quality represents the chemical quality characterizing the concentration of copper (Cu) in grape berry tissue, capturing the essential micronutrient central to electron transport, oxidase enzymes, and lignin synthesis, while also addressing the quality implications of copper residues from vineyard fungicide applications. Copper in grape juice varies enormously depending on fungicide history, ranging from 0.1-1 mg/L in organically unfungicided fruit to 2-20+ mg/L where copper-based sprays (Bordeaux mixture, copper hydroxide, copper oxychloride) have been applied close to harvest. The essential functions of copper include electron transport in plastocyanin and cytochrome oxidase, catalytic activity in polyphenol oxidase and laccase, and cell wall lignification through laccase-mediated phenolic polymerization. Copper deficiency is relatively rare in viticulture due to the widespread use of copper fungicides, though it can occur in sandy soils with low organic matter. The primary copper quality concern relates to excessive residues from fungicide applications that affect wine production. Elevated must copper (above 5 mg/L) increases oxidation risk through copper-catalyzed Fenton reactions, can cause copper casse (copper sulfide haze) in reductive wines, and may inhibit fermentation at very high levels (above 20 mg/L) through yeast toxicity. Copper removal during winemaking occurs through precipitation with hydrogen sulfide (forming insoluble copper sulfide), adsorption to yeast cell walls, and fining treatments. Regulatory limits for copper in wine (typically 1 mg/L or less) require management when must copper is elevated. The balance between copper's essential nutritional role and its potential as a contaminant creates unique management challenges, particularly in organic viticulture where copper-based fungicides are primary disease control tools.
IAO_0000116: Copper_Content_Quality addresses a micronutrient with dual significance as essential element and potential contaminant. The widespread use of copper fungicides makes environmental contamination a greater concern than nutritional deficiency in most viticultural situations. Copper's role in wine oxidation parallels iron, with both metals participating in Fenton-type reactions that generate reactive oxygen species. The copper sulfide precipitation pathway provides natural copper removal in reductive winemaking but can cause problems if hydrogen sulfide is released from excess copper during storage. Regulatory limits on wine copper require monitoring and management when vineyard copper applications are heavy.
IAO_0000118: Beerenkupferqualität @de
IAO_0000118: Cu content
IAO_0000118: Cu-Gehalt @de
IAO_0000118: Kupfergehalt @de
IAO_0000118: Kupferkonzentration @de
IAO_0000118: berry copper quality
IAO_0000118: copper concentration
IAO_0000118: copper level
IAO_0000119: Danilewicz JC (2003) Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper. American Journal of Enology and Viticulture 54(2): 73-85 Provenzano MR et al. (2010) Copper Contents in Grapes and Wines from a Mediterranean Organic Vineyard. Food Chemistry 122(4): 1338-1343
has db xref: no direct PO equivalent

Cordon
type: Class
subclass of: Arm
IAO_0000112: A horizontal cordon on Vitis vinifera cv. Merlot in a bilateral cordon spur-pruned system, extending 88cm from trunk along trellis wire at 85cm height, 9 years old measuring 26mm diameter, bearing 14 two-bud spurs spaced approximately 12-13cm apart along upper surface, shoots from spurs trained vertically upward into 120cm of trellis space, supporting estimated 26-28 fruiting shoots bearing 42-48 clusters totaling 11-13kg crop, representing mature well-established cordon providing stable platform for annual spur renewal and consistent crop production with minimal structural modification required during annual dormant pruning operations.
IAO_0000114: IAO_0000122
IAO_0000115: A permanent arm trained and maintained in a specific linear configuration, typically horizontal or vertical, serving as the primary structural framework for spur-pruned training systems, characterized by multi-year woody structure (typically 3-20+ years old), consistent orientation along trellis wires or posts, regular distribution of fruiting spurs at intervals along its length, and function as permanent platform connecting trunk to annual fruiting positions while defining canopy architecture and mechanization compatibility. Cordons represent the defining structural element of cordon-trained systems (as opposed to cane-trained systems), with their orientation (horizontal, vertical, angled), height, length, and spur distribution fundamentally determining training system character, labor requirements, fruit exposure, and suitability for mechanical operations including pruning, hedging, and harvesting.
IAO_0000116: Cordons are distinguished from other permanent arms by their specific trained configuration and spur-pruning association, though terminology varies regionally with "cordon" and "arm" sometimes used interchangeably. The cordon concept is central to major training systems worldwide including bilateral cordon (most common in New World commercial viticulture), vertical cordon (common in some European regions), and various specialized configurations. Cordon establishment requires 2-4 years of deliberate training achieving desired architecture, with mature cordons then providing stable framework for decades of production, though eventual renewal becomes necessary as age-related decline, disease accumulation, or positioning problems reduce functionality, typically after 10-25 years depending on variety, region, and management quality.
IAO_0000118: Kordon @de
IAO_0000118: Schenkelarm @de
IAO_0000118: Tragschenkel @de
IAO_0000118: permanent cordon
IAO_0000118: spur-bearing arm
IAO_0000118: structural cordon
IAO_0000118: trained arm
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268 Intrieri et al. (2011) "Grapevine mechanization= Constraints and perspectives" Acta Horticulturae 978=471-478.
has db xref: PO:0025073

Cordon Arm Water Shoot
type: Class
subclass of: Arm Water Shoot
IAO_0000112: A cordon arm water shoot on a bilateral horizontal cordon of Vitis vinifera cv. Pinot Noir in Oregon, USA, emerging from a latent bud at 55 cm from the trunk along the 90 cm east-facing cordon arm, developing in response to complete spur death in a 20 cm cordon section caused by Eutypa dieback, growing 145 cm vertically by August with 16 nodes positioned at the mechanized harvest head height of 120 cm where it interferes with harvester finger operation, leaves averaging 165 cm² area showing typical Pinot Noir morphology, requiring decision between immediate removal to preserve harvest efficiency or retention and training as a replacement spur to restore fruiting position density after two seasons of managed development.
IAO_0000114: IAO_0000122
IAO_0000115: An arm water shoot specifically originating from latent or adventitious buds on horizontal, vertical, or angled cordon structures in Vitis vinifera, characterized by emergence from the permanent cordon arm that extends from the trunk to support multiple fruiting spurs or canes, typically developing in response to severe spur damage, progressive trunk disease extension into cordon tissues, or management practices that create imbalanced vegetative-reproductive ratios along the cordon length. Cordon arm water shoots represent particular challenges in mechanized vineyard systems where cordons are positioned at precise heights and angles for machine harvest compatibility, with vigorous vertical shoots from horizontal cordons interfering with harvest head function, damaging harvester mechanisms, and creating fruit loss through cluster stripping or vine damage. These shoots commonly develop following severe winter freeze events that kill established spurs, creating extended bare cordon sections that accumulate carbohydrates and trigger latent bud activation, or in response to Eutypa dieback, Botryosphaeria dieback, or Esca symptoms that compromise vascular function in specific cordon sections. Management strategies for cordon arm water shoots include assessment of underlying cordon health through inspection for cankers, discoloration, or dieback symptoms, decisions about shoot retention for spur replacement in locally damaged zones, and removal timing that balances resource competition concerns against wound healing optimization.
IAO_0000116: Cordon arm water shoots are distinguished from other arm water shoots by specific origin on cordon structures, which in modern viticulture represent the most common permanent arm type in mechanized production systems. The horizontal orientation of most cordons creates specific management challenges as water shoots grow vertically and quickly extend above or below target fruiting zones. Timing of cordon water shoot removal affects wound healing, with early-season removal (May-June) allowing better wound closure but removing potential photosynthetic capacity, while late-season removal (August-September) preserves seasonal photosynthesis but creates larger wounds entering dormancy. Cordon water shoots in the same positions for multiple consecutive years indicate progressive trunk disease requiring diagnostic investigation.
IAO_0000118: Ersatzsporntrieb @de
IAO_0000118: Kordonwasserschoss @de
IAO_0000118: Spalierwassertrieb @de
IAO_0000118: cordon sucker
IAO_0000118: horizontal cordon water shoot
IAO_0000118: spur-replacement shoot
IAO_0000118: vertical cordon water shoot
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles pp. 89-107 Sosnowski et al. (2007) "The influence of climate on foliar symptoms of Eutypa dieback in grapevines" Phytopathology 97=1284-1289 Úrbez-Torres & Gubler (2009) "Pathogenicity of Botryosphaeriaceae species isolated from grapevine cankers in California" Plant Disease 93=584-592 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 439-464.
has db xref: PO:0025029

Cordon Suitability Quality
type: Class
subclass of: Trellis Adaptation Quality
IAO_0000112: Cordon suitability quality comparison in Barossa Valley evaluated long-term performance of Shiraz and Grenache under bilateral cordon spur-pruned training representing the regional standard. Shiraz demonstrated excellent cordon suitability quality with strong basal bud fruitfulness averaging 1.8 clusters per shoot from spur positions, vigorous but manageable shoot development, and maintained productivity over 40+ year cordon age with appropriate trunk disease management, supporting the cultivar's dominance in cordon-based regional production. Grenache showed good cordon suitability quality with adequate basal fruitfulness of 1.4 clusters per shoot and long cordon lifespan, though with inherent tendency toward large, loose clusters requiring careful crop load management to optimize fruit concentration. Mourvèdre exhibited marginal cordon suitability quality with inconsistent basal bud fruitfulness (CV 38% versus 22% for Shiraz), tendency toward blind basal buds following cold winters, and elevated susceptibility to Eutypa dieback causing progressive cordon deterioration, motivating some producers to employ cane-pruned Guyot training for this cultivar despite the increased labor requirements.
IAO_0000114: IAO_0000122
IAO_0000115: Cordon suitability quality is a trellis adaptation quality that inheres in a grapevine cultivar or clone and represents the degree of compatibility with cordon-trained spur-pruned systems characterized by permanent horizontal arms (cordons) established along fruiting wires from which short spurs bearing two to three buds are retained annually, with shoots developing upward into vertically positioned canopy structures, representing a widely adopted training approach that provides labor efficiency advantages, mechanization compatibility, and consistent vine structure while requiring cultivar characteristics suited to sustained productivity from fixed spur positions over the multi-decade lifespan of established cordons. This quality determines whether a cultivar possesses the basal bud fruitfulness, spur renewal capacity, and structural longevity characteristics necessary to achieve stable, productive performance under cordon training without the annual fruiting wood selection opportunity provided by cane-pruned systems. The ontological significance of cordon suitability quality lies in its role enabling efficient, mechanized viticulture through the permanence and uniformity of cordon structures that facilitate standardized management operations, mechanical pruning, and predictable production patterns across large vineyard areas, while requiring cultivar adaptation to the specific constraints of fixed spur positioning and multi-year cordon maintenance. The biological requirements for high cordon suitability quality include strong basal bud fruitfulness ensuring productive clusters from the proximal bud positions retained on short spurs, capacity for sustained spur renewal from the permanent cordon without progressive weakening or dead arm development, appropriate vigor expression creating balanced shoot development from the spur positions, structural cordon characteristics enabling stable horizontal growth along the training wire, and physiological resilience maintaini…
IAO_0000116: Cordon_Suitability_Quality is_a Trellis_Adaptation_Quality, representing compatibility with permanent cordon spur-pruned training systems. This class addresses the specific requirements of cordon training including basal bud fruitfulness, spur renewal capacity, and long-term cordon viability. Distinguished from Guyot_Suitability_Quality which addresses cane-pruned systems with annual fruiting wood renewal. The labor efficiency and mechanization compatibility of cordon systems favors their adoption where cultivar suitability permits. Trunk disease susceptibility represents key long-term consideration for cordon suitability assessment.
IAO_0000118: Kordon-Eignung @de
IAO_0000118: Kordonerziehungs-Kompatibilität @de
IAO_0000118: Spalierkordon-Eignung @de
IAO_0000118: Zapfenschnitt-Tauglichkeit @de
IAO_0000118: bilateral cordon compatibility
IAO_0000118: cordon training adaptation
IAO_0000118: permanent arm training fitness
IAO_0000118: spur pruning suitability
IAO_0000119: Winkler AJ et al. (1974) General Viticulture. University of California Press, Berkeley, pp. 287-324 Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 32-43 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review. American Journal of Enology and Viticulture 60:251-268
has db xref: PO:0025610

Cordon Trained Vine Role
type: Class
subclass of: Training System Role
IAO_0000112: A Merlot vine trained to bilateral cordon at 90 cm height bears a Cordon_Trained_Vine_Role, with two horizontal cordons extending 60 cm each direction from the trunk, each bearing 5-6 spur positions that produce the annual crop in a predictable fruit zone suitable for mechanical management. A Pinot Noir vine on low unilateral cordon in Oregon's Willamette Valley serves in a Cordon_Trained_Vine_Role, the single cordon at 75 cm height positioning fruit for optimal ripening and hand harvest access in the cool climate. A Sangiovese vine on high bilateral cordon in central Italian pergola-influenced systems bears a Cordon_Trained_Vine_Role, the elevated cordons at 180 cm enabling traditional agricultural practices beneath the vine canopy.
IAO_0000114: IAO_0000122
IAO_0000115: A training system role that inheres in a grapevine trained with one or more permanent horizontal extensions (cordons) from the trunk, typically supported by trellis wires, which bear the spur positions or cane replacement points from which annual fruiting shoots emerge. Cordon training establishes a permanent framework enabling consistent fruit zone positioning, predictable canopy architecture, and suitability for mechanical operations (pruning, shoot positioning, leaf removal, harvesting) that require uniform vine geometry. Cordons are typically established at 60-120 cm height depending on climate, mechanization requirements, and production objectives, with lower cordons providing frost protection and easier hand labor access while higher cordons facilitate mechanical harvesting and reduce back strain. Cordon development requires 2-3 years during vineyard establishment, with the horizontal structure grown along training wires and spur positions established at regular intervals (typically 10-20 cm) along the cordon length. Cordon longevity varies with management quality well-maintained cordons may remain productive for 30-50+ years, while poor pruning practices, disease, or mechanical damage may necessitate cordon renewal or replanting.
IAO_0000116: Cordon_Trained_Vine_Role is subclassed by cordon configuration—bilateral (two cordons extending opposite directions) versus unilateral (single cordon), and by cordon height—high versus low positioning. Cordon training represents the foundation of most modern commercial viticulture, enabling the mechanization and labor efficiency essential for economically viable production at scale. The permanent cordon structure creates management consistency but also potential problems—trunk diseases (Esca, Eutypa) can colonize the extensive permanent wood, while poorly positioned spurs may become unproductive over time. Cordon training interacts with pruning system most cordon-trained vines are spur-pruned (retaining short spurs on the cordon), though some systems combine cordons with cane replacement. Training system selection increasingly considers climate change adaptation, with cordon heights and orientations adjusted to manage fruit exposure and ripening timing under warming conditions.
IAO_0000118: Dauerkordonsystem @de
IAO_0000118: Horizontalkordon @de
IAO_0000118: Kordon-Erziehung @de
IAO_0000118: Kordonrebe @de
IAO_0000118: cordon training
IAO_0000118: cordon-trained vine
IAO_0000118: horizontal cordon
IAO_0000118: permanent cordon
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems, American Journal of Enology and Viticulture 60: 251-268 Winkler AJ et al. (1974) General Viticulture, University of California Press
has db xref: no direct PO equivalent

Cork Cambium
type: Class
subclass of: Trunk Cambium
disjoint with: Vascular Cambium
IAO_0000112: Syrah cork cambium at 10 years post-planting shows active phellogen at 1.2-1.8 mm depth in secondary phloem producing phellem (cork) outward and phelloderm inward, cork cambium initial cells 25-35 μm dimensions dividing periclinally with 85% divisions producing suberized cork cells (accumulating 0.8-1.4 mm cork layer annually) and 15% producing living phelloderm cells (0.1-0.3 mm annual increment), complete periderm cylinder with scattered lenticels 2-3 mm diameter enabling gas exchange, bark exterior showing 2-3 successive periderm layers from current and previous cork cambium activity creating 3-5 mm total bark thickness
IAO_0000114: IAO_0000122
IAO_0000115: Cork cambium (phellogen) is the unidirectional lateral meristem in Vitis vinifera trunk producing cork cells (phellem) centrifugally toward trunk surface and phelloderm (secondary cortex) centripetally, forming protective periderm that replaces epidermis as trunk expands, representing the meristematic tissue responsible for bark formation and protection. Cork cambium origin and development includes= initial formation in sub-epidermal cortex (typically during year 1-2 as trunk diameter exceeds ~8-15 mm and epidermis ruptures), dedifferentiation of cortex parenchyma cells into meristematic cork cambium initials (transition from differentiated to dividing state), formation of complete or partial cambial cylinder (early cork cambium often forming lenticular patches, later forming continuous cylinders), successive cork cambium formation (first periderm in cortex replaced by deeper periderms developing in secondary phloem as trunk ages), and multiple active cork cambia potentially present (outer older periderms gradually sloughing while inner newer periderms form continuously renewing bark protection). Cork cambium cellular organization includes= rectangular to polygonal initial cells (relatively uniform cell dimensions 20-40 μm length and width), single cell layer of dividing initials (compared to 2-6 cell layer vascular cambium zone), cells with thin primary walls (enabling division and daughter cell differentiation), dense cytoplasm and prominent nuclei (reflecting meristematic status), and relatively simple organization (compared to complex vascular cambium with fusiform and ray initials, cork cambium comprises one cell type producing relatively uniform derivatives). Cork cambium position in trunk includes= initial periderm forming at 0.5-1.5 mm depth (in sub-epidermal cortex of young trunks), subsequent periderms forming progressively deeper (in secondary phloem at 1-4 mm depth as trunk ages), multiple periderm layers in old trunk bark (successive periderms at variou…
IAO_0000116: Cork_Cambium emphasizes bark-forming meristem and is distinguished from Vascular_Cambium (wood and inner bark producer) and Trunk_Cambium (both cambial types) by specific function producing protective periderm. Critical for understanding bark formation, trunk protection mechanisms, successive periderm development, bark texture evolution, and maintenance of protective covering as trunk diameter increases.
IAO_0000118: Bark cambium
IAO_0000118: Cork-forming meristem
IAO_0000118: Korkkambium @de
IAO_0000118: Peridermkambium @de
IAO_0000118: Phellogen @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0005600

Cork Layer Periderm
type: Class
subclass of: Periderm
disjoint with: Protective Periderm
IAO_0000112: Cabernet Sauvignon cork layer periderm at 17 years post-planting shows phellem 1.8-3.2 mm thick (representing 75-82% of total 2.4-3.9 mm periderm thickness) comprising 28-42 radial files of dead rectangular suberized cork cells 28-48 μm dimensions, cells with suberin-wax wall lamellae 0.2-0.4 μm thick providing waterproof barrier (<0.05% water permeability), air-filled lumens (contributing 45-58% void space), cork density 0.15-0.22 g/cm³, thermal conductivity 0.042-0.048 W/m·K providing insulation buffering 22°C external temperature swing to 9°C at phellogen depth, scattered lenticels 2-3 mm diameter interrupting otherwise impermeable cork, cork layer showing light tan fresh color weathering to grey-brown at surface
IAO_0000114: IAO_0000122
IAO_0000115: Cork layer periderm is periderm emphasizing the phellem (cork cells) component, representing the outermost dead suberized cell layers that provide the primary waterproof and insulating barrier, typically comprising 70-85% of total periderm thickness and determining protective capacity and bark surface characteristics. Cork layer anatomical characteristics includes= dead rectangular cells (20-50 μm dimensions arranged in radial files, cells lacking protoplasm at maturity), suberized cell walls (suberin polymer comprising aliphatic and aromatic domains creating waxy hydrophobic barrier impermeable to water and most gases), secondary wall with suberin lamellae (alternating suberin and wax layers 0.1-0.5 μm thick creating multilayered impermeable structure), thin primary wall (cellulose-pectin primary wall often compressed or degraded in mature cork cells), air-filled cell lumens (hollow cells providing lightweight structure, ~40-60% of cork volume is air contributing to insulation and compressibility), and radial orientation (cells stacked in files perpendicular to trunk surface reflecting cork cambium division pattern). Cork layer thickness variation includes= thin cork layers (0.3-0.8 mm in weak periderms or young trunk first periderm), moderate cork layers (0.8-2.0 mm typical in vigorous periderms on mature trunks), thick cork layers (2.0-4.0 mm in highly active periderms on old vigorous trunks or specific cork-producing cultivars), annual accumulation (0.4-3.0 mm radial increment per growing season depending on cork cambium activity and vine vigor), and cumulative depth (individual periderm cork layer representing 1-8 years accumulation before cork cambium becomes inactive and replaced by deeper formation). Cork layer formation process includes= cork cambium producing cork cell initials (periclinal divisions toward trunk surface), cork cells expanding radially (initial cells enlarging 2-4 fold achieving mature dimensions), secondary wall deposition (suberin synthes…
IAO_0000116: Cork_Layer_Periderm emphasizes phellem component and is distinguished from Periderm (complete three-layer complex), Protective_Periderm (function emphasis), and Cork_Cambium (meristem producing cork) by focus on dead suberized cell layers. Critical for understanding primary waterproofing and insulation mechanism, cork physical and chemical properties, bark texture development, protective barrier integrity, and cork layer as dominant protective component determining periderm effectiveness in trunk protection.
IAO_0000118: Cork cell zone
IAO_0000118: Korkzellschicht @de
IAO_0000118: Phellem layer
IAO_0000118: Phellemschicht @de
IAO_0000118: Suberinisierte Barriere @de
IAO_0000118: Suberized barrier
IAO_0000119: Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience. | Pereira, H. (2007). Cork= Biology, Production and Uses. Elsevier.
has db xref: PO:0000013

Cork Layer Rootstock Periderm
type: Class
subclass of: Rootstock Periderm
disjoint with: Protective Rootstock Periderm
IAO_0000112: Cabernet Sauvignon grafted on SO4 rootstock at 16 years showing cork layer rootstock periderm in outermost active periderm, cork layer 1.4 mm thick comprising radially aligned rectangular dead cells with suberized walls, microscopic examination confirming hollow air-filled lumens and absence of protoplasts indicating complete cellular death, suberin staining (Sudan IV) showing positive reaction confirming suberization, water impermeability testing demonstrating effective waterproofing, cork layer providing essential protective barrier, multiple deeper cork layers visible at 3.1 and 5.8 mm depths in older periderms embedded in inner bark
IAO_0000114: IAO_0000122
IAO_0000115: Cork layer rootstock periderm is the phellem (cork) component of rootstock periderm emphasizing the outermost dead protective layer produced by cork cambium, characterized by rectangular cells arranged in radial files with heavily suberized walls creating waterproof barrier, completely dead cells with hollow air-filled lumens lacking protoplasts, compact radial organization with thin radial walls and thicker tangential walls, typical thickness 0.5-3 mm in individual cork layer with multiple cork layers present in periderms of old bark, showing progressive accumulation as cork cambium continuously produces new cork cells outward during active periods, demonstrating essential waterproofing function preventing trunk water loss through suberin impermeability to water and gases except through lenticels, and representing the most superficial component of periderm providing immediate protective interface between living trunk tissues and external environment. Cork layer rootstock periderm cellular structure includes= showing rectangular cells (cork cells typically 15-40 micrometers in radial dimension and 20-60 micrometers tangential dimension), exhibiting radial files (cork cells arranged in ordered rows perpendicular to trunk surface reflecting origin from cambial divisions), displaying thin radial walls (walls between radially adjacent cells relatively thin allowing some compression), showing thick tangential walls (walls parallel to trunk surface heavier providing strength), and demonstrating hollow lumens (dead cork cells empty air-filled creating low-density structure). Cork layer rootstock periderm suberin characteristics includes= showing lamellae structure (suberin deposited in alternating waxy and phenolic layers within cell wall), exhibiting hydrophobic properties (suberin lipid-rich composition creating water-repellent barrier), demonstrating impermeability (suberized walls essentially impermeable to water, gases, and most solutes), providing chemical resistance…
IAO_0000116: Cork_Layer_Rootstock_Periderm emphasizes phellem component of periderm and is distinguished from complete Rootstock_Periderm (including cambium and phelloderm) by focus on cork tissue specifically. Critical for understanding waterproofing, suberization, cellular structure, protective function, and the essential dead cork tissue forming outermost periderm layer providing immediate trunk surface protection.
IAO_0000118: Cork tissue
IAO_0000118: Korkschicht-Periderm @de
IAO_0000118: Outer periderm layer
IAO_0000118: Phellem layer
IAO_0000118: Phellern-Lage @de
IAO_0000118: Äußere Peridermschicht @de
IAO_0000119: Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0005349

Cost Of Production
type: Class
subclass of: Economic Data
IAO_0000112: Cost of production for Pinot Noir in Burgundy's Côte d'Or represents the extreme upper end of viticultural cost structures — establishment costs exceeding €1.5-3.0 million/ha for Grand Cru vineyard acquisition (reflecting land value rather than planting cost, as the vineyard is typically already established), annual production costs of €15,000-25,000/ha reflecting intensive hand labor in steep, dense-planted vineyards (10,000+ vines/ha), low permitted yields (35-45 hL/ha Grand Cru), and meticulous manual management, and harvest costs amplified by mandatory hand-picking at €3,000-5,000/ha — costs that are commercially viable only because Grand Cru Burgundy wine prices (€100-25,000+/bottle) provide the revenue to support this cost structure. Cost of production for Grüner Veltliner in the Weinviertel represents a more typical Central European cost profile — establishment cost of approximately €25,000-35,000/ha (land acquisition €10,000-20,000/ha plus planting cost €15,000-20,000/ha), annual production cost of approximately €4,000-6,000/ha, and harvest cost of approximately €800-1,500/ha depending on mechanization — commercially viable at the Weinviertel's moderate grape price levels (€0.40-0.60/kg) given the cultivar's reliable yields of 8,000-10,000 kg/ha.
IAO_0000114: IAO_0000122
IAO_0000115: Cost of production is an economic data entity that documents the financial expenditures required for grape cultivation and wine production, encompassing establishment costs (the capital investment required to create a new vineyard from bare land to first commercial harvest), annual production costs (the recurring operational expenditures of vineyard management and wine production in a mature vineyard), and harvest costs (the specific expenditures associated with grape harvesting operations), differentiated by cultivar (reflecting cultivar-specific management requirements), region (reflecting local input costs, labor rates, and regulatory requirements), and production system (reflecting the cost implications of viticultural approach — conventional, organic, biodynamic, precision viticulture), providing the cost-side economic framework that determines the minimum viable grape and wine price for commercially sustainable cultivation and enables profitability assessment across cultivars and regions.
IAO_0000116: Cost of production analysis provides the financial foundation for assessing cultivar economic viability — the essential calculation of whether the expected revenue from grape or wine sales exceeds the total cost of production by a margin sufficient to provide acceptable return on investment, service debt obligations, and sustain the operation over the multi-decade productive life of a vineyard. The cost structure of viticultural production is characterized by several distinctive features — high establishment costs with long payback periods (typically 5-8 years from planting to positive cumulative cash flow), significant fixed cost components (land, infrastructure, permanent equipment) that create economies of scale, high labor intensity relative to most agricultural sectors (particularly in premium production systems with extensive manual canopy management and hand harvesting), and substantial vintage-to-vintage revenue variability (driven by yield fluctuation and quality-dependent pricing) against relatively stable annual costs. The cultivar-specific dimension of production costs reflects the management requirements inherent to each variety — vigorous cultivars require more canopy management labor, disease-susceptible cultivars incur higher spray costs, thick-skinned cultivars may tolerate machine harvest while thin-skinned cultivars may require hand-picking, and cultivars with irregular set or coulure susceptibility generate more variable yields increasing per-unit cost in poor set years. The organic and biodynamic production system dimension adds a cost layer — conversion costs during the 3-year certification transition period, typically higher per-hectare management costs (10-30% above conventional due to increased labor for mechanical weed control, more frequent spray applications with less effective biological products, and lower average yields), partially offset by premium pricing for certified organic/biodynamic wines and by reduced chemical input costs. The…
IAO_0000118: Anbaukosten @de
IAO_0000118: Bewirtschaftungskosten @de
IAO_0000118: Herstellungskosten @de
IAO_0000118: Produktionskosten @de
IAO_0000118: Weinproduktionskosten @de
IAO_0000118: cultivation cost
IAO_0000118: farming cost
IAO_0000118: production cost
IAO_0000118: viticultural cost
IAO_0000118: wine production expenditure
IAO_0000119: Galet P (2000) General Viticulture, Oenoplurimédia, pp.: 350-400 Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles, pp.: 1-10 Wittwer G, Rothfield J (2005) The global wine statistical compendium. In Anderson K (ed.) The World's Wine Markets, Edward Elgar Eurostat (2023) Agricultural production costs — vineyards
has db xref: no direct PO equivalent

Cotyledonary Node First Leaf
type: Class
subclass of: First Basal Leaf
disjoint with: Primary First Basal Leaf
IAO_0000112: A cotyledonary node first leaf on a seedling of Vitis vinifera cv. Chardonnay × Pinot Noir cross in a breeding program nursery, positioned at node 1 immediately above the cotyledonary node where two cotyledons remain attached and partially functional, measuring 5.2 cm length by 4.8 cm width representing typical small seedling leaf dimensions, exhibiting simplified three-lobed architecture with shallow sinuses and reduced marginal teeth compared to adult Chardonnay leaf morphology showing characteristic five-lobed deeply sinused pattern, emerging 14 days post-germination following cotyledon expansion and greening, developing while cotyledons still contribute photosynthate providing approximately 40% of seedling carbon requirements during first leaf expansion, showing juvenile characteristics including very thin cuticle of 1.8 μm (compared to 4-6 μm in mature vine leaves), sparse trichomes creating nearly glabrous appearance unlike pubescent adult leaves, simple vascular architecture with primary veins only partially developed, demonstrating modest photosynthesis rate of 4.5 μmol CO₂ m⁻² s⁻¹ (compared to 8-14 μmol CO₂ m⁻² s⁻¹ in mature vine basal leaves) reflecting immature photosynthetic apparatus, occurring at seedling stage approximately 3 weeks post-germination, representing the critical transition from cotyledon-dependent to autotrophic seedling growth.
IAO_0000114: IAO_0000122
IAO_0000115: A first basal leaf at node 1 on seedling shoots originating directly above cotyledon attachment in Vitis vinifera, characterized by position at the first true node above the cotyledonary node where seed leaves (cotyledons) attach, distinctive juvenile morphology often showing simplified leaf architecture with reduced or absent lobing compared to adult leaf forms typical of mature vines, smaller dimensions than subsequent leaves typically 4-8 cm length in seedlings compared to 12-20 cm for mature vine basal leaves, early emergence following cotyledon expansion typically 10-18 days post-germination, development under strong influence of seed reserves and cotyledon photosynthesis providing resources for initial true leaf development, anatomical characteristics reflecting seedling physiology including thinner cuticle, reduced trichome density, and simpler vascular architecture compared to leaves on mature vegetative or reproductive shoots, and functional role as the first autotrophic leaf enabling seedling independence from seed reserves and cotyledon support. Cotyledonary node first leaves occur exclusively on seedling shoots during the juvenile phase of grapevine development, representing a unique developmental context distinct from mature vine basal leaves emerging from dormant buds containing preformed primordia, with seedling leaves developing from newly initiated primordia without previous-season developmental history, showing juvenile phase characteristics including absence of reproductive structures and often simplified morphology that gradually transitions toward adult forms over subsequent growth.
IAO_0000116: Cotyledonary node first leaves are distinguished from first basal leaves on mature vines by seedling context, position above cotyledons, juvenile morphological characteristics, and developmental from newly initiated rather than preformed primordia. These leaves rarely occur in commercial viticulture focused on vegetatively propagated cultivars, appearing primarily in breeding programs, genetic studies, or rootstock seedling production. Morphological characteristics often differ substantially from adult forms, with progression toward adult morphology occurring over subsequent nodes and requiring months to years depending on species and environmental conditions. The juvenile-to-adult transition in grapevine involves progressive changes in leaf morphology, growth habit, thorniness, and reproductive competence, with cotyledonary node leaves representing the extreme juvenile end of this developmental spectrum. Functional capacity of cotyledonary node first leaves is limited compared to mature vine leaves, with reduced photosynthetic rates, simpler anatomy, and smaller size, but these leaves play critical roles in seedling establishment enabling transition from heterotrophic seed-dependent growth to autotrophic photosynthesis-based growth.
IAO_0000118: Keimblatt-Knoten erstes Blatt @de
IAO_0000118: Sämlingsblatt @de
IAO_0000118: juvenile first leaf
IAO_0000118: juveniles erstes Weinblatt @de
IAO_0000118: post-cotyledon leaf
IAO_0000118: seedling first leaf
IAO_0000119: Based on Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 109-134 This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Carmona et al. (2008) "Grapevine bud dormancy= environmental and molecular aspects" Revista Brasileira de Fruticultura 30=257-408 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 1-32.
has db xref: PO:0025034

Coulure Susceptibility Disposition
type: Class
subclass of: Fruit Set Disposition
IAO_0000112: Grenache is notoriously susceptible to coulure, with fruit set dropping to 10-20% in cool or rainy flowering seasons compared to 30-40% under optimal conditions. Malbec shows severe coulure susceptibility with yield losses of 40-70% in years with temperatures below 15°C during bloom. Muscat cultivars including Muscat of Alexandria and Muscat Ottonel exhibit high coulure susceptibility linked to functional pistil abnormalities. Coulure severity correlates with flower abscission rates exceeding 60% within two weeks post-bloom.
IAO_0000114: IAO_0000122
IAO_0000115: A fruit set disposition that is the inherited capacity of a Vitis vinifera plant to exhibit flower or young berry abscission (coulure) under unfavorable conditions, resulting in reduced fruit set and loose clusters due to failure of fertilization, embryo abortion, or disruption of early berry development.
IAO_0000116: Coulure_Susceptibility_Disposition serves as the parent class for weather-induced and nutritional subtypes. The trait reflects both inherent sensitivity of reproductive processes and inadequate buffering capacity against environmental stress. Cultivars with long flowering periods are often more susceptible due to extended exposure to unfavorable conditions. Selection against coulure susceptibility has been a major breeding objective for cool climate viticulture.
IAO_0000118: Blütenabwurf-Disposition @de
IAO_0000118: Durchrieselungsanfälligkeit @de
IAO_0000118: Verrieselungsneigung @de
IAO_0000118: flower drop tendency
IAO_0000118: poor set disposition
IAO_0000118: shatter susceptibility
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 125-130 Galet P (2000) General Viticulture, Oenoplurimedia, Chaintre pp.: 136-145
has db xref: no direct PO equivalent

Coulure Susceptibility Quality
type: Class
subclass of: Yield Potential Quality
IAO_0000112: Coulure susceptibility comparison among cultivars under identical challenging flowering conditions (15°C average, frequent rain) reveals the genetic variation in abscission resistance, with highly susceptible Grenache showing severe coulure (only 12% fruit set, sparse clusters with <40 berries, 75% yield loss), moderately susceptible Merlot showing moderate coulure (25% set, 85 berries/cluster, 40% yield loss relative to potential), and resistant Cabernet Sauvignon showing minimal coulure (38% set, 125 berries/cluster, maintaining near-normal yield), demonstrating how coulure susceptibility determines yield reliability under stressful flowering conditions with implications for cultivar-climate matching.
IAO_0000114: IAO_0000122
IAO_0000115: Coulure susceptibility quality is a yield potential quality that represents the tendency of grape cultivars or vines to experience excessive flower and fruitlet abscission during and after flowering, characterizing the vulnerability to the physiological disorder where flowers fail to set or young berries drop shortly after set, substantially reducing cluster fill and yield potential. Within the BFO framework, this quality specifically addresses the abscission vulnerability dimension of yield potential, distinguishing susceptibility to this specific disorder from normal fruit set variation while recognizing that coulure represents pathological failure of fruit retention beyond normal set losses—affected clusters showing sparse berry populations with large gaps where flowers or fruitlets have abscised rather than the moderate spacing of normal set. The ontological significance lies in coulure susceptibility determining the risk of severe yield loss from conditions that trigger excessive abscission, where susceptible cultivars may lose 50-80% of potential berries under unfavorable flowering conditions while resistant cultivars maintain acceptable set under similar stress, with this differential susceptibility being a key factor in cultivar selection for climates with challenging flowering weather. The causes of coulure include carbohydrate deficiency during flowering (inadequate photosynthate for berry retention, often from cloudy, cool weather limiting carbon fixation during the high-demand flowering period), hormonal imbalance (insufficient auxin production in developing seeds failing to establish strong sink status), poor pollination (failed fertilization preventing seed development and the hormonal signals supporting berry retention), and genetic susceptibility (some cultivars inherently prone to abscission under stress). The cultivar variation in coulure susceptibility ranges from highly susceptible varieties (Grenache, Merlot, Gewürztraminer showing severe coulur…
IAO_0000116: Coulure_Susceptibility_Quality addresses the vulnerability to excessive flower and fruitlet abscission reducing yield. This quality varies genetically among cultivars and is triggered by flowering-period stress. The class supports cultivar selection and risk assessment through coulure susceptibility characterization.
IAO_0000118: Abszissionsempfindlichkeit @de
IAO_0000118: Blütenabwurfneigung @de
IAO_0000118: Coulure-Anfälligkeit @de
IAO_0000118: Verrieselungsanfälligkeit @de
IAO_0000118: abscission vulnerability
IAO_0000118: coulure proneness
IAO_0000118: flower drop tendency
IAO_0000118: shatter susceptibility
IAO_0000119: Carbonneau A et al. (2003) Traité de viticulture. Dunod, Paris, pp. 1-400 May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119
has db xref: PO:0009049

Coutaric Acid Content Quality
type: Class
subclass of: Hydroxycinnamic Acid Quality
IAO_0000112: Coutaric acid content quality assessment in Barossa Valley Shiraz quantifies the volatile phenol precursor pool relevant to Brettanomyces spoilage risk, with typical concentrations of 40-80 mg/L providing substantial substrate for 4-ethylphenol formation winemakers managing Brett risk through SO₂ maintenance above 35 mg/L molecular, pH control below 3.6, and rigorous hygiene recognize that coutaric acid content establishes the ceiling for potential ethylphenol accumulation, making low-coutaric fruit preferable for age-worthy wines intended for extended barrel maturation.
IAO_0000114: IAO_0000122
IAO_0000115: Coutaric_Acid_Content_Quality represents the chemical quality characterizing the concentration of coutaric acid (2-p-coumaroyl-L-tartaric acid, trans-p-coumaroyltartaric acid) in grape berry tissue, capturing the second most abundant hydroxycinnamic acid derivative in Vitis vinifera grapes. Coutaric acid consists of p-coumaric acid (4-hydroxycinnamic acid) esterified to L-tartaric acid, differing from caftaric acid by the absence of the 3-hydroxyl group on the aromatic ring. This single hydroxyl group difference substantially affects chemical behavior, as coutaric acid is a poorer substrate for polyphenol oxidase than caftaric acid and does not form stable glutathione conjugates. Coutaric acid typically comprises 20-40% of total hydroxycinnamic acids, with concentrations ranging from 20-100 mg/L in grape juice. The coutaric-to-caftaric acid ratio varies among cultivars, providing fingerprinting information useful for varietal identification. In winemaking, coutaric acid gains particular significance as the precursor for p-coumaric acid release through hydrolysis, which can then serve as substrate for vinylphenol reductase in Brettanomyces and other microorganisms. The sequential conversion of coutaric acid to p-coumaric acid to 4-vinylphenol to 4-ethylphenol represents a major pathway for Brettanomyces spoilage compound formation. Higher coutaric acid content indicates greater precursor availability for volatile phenol production, making it relevant to spoilage risk assessment in red wines where Brettanomyces contamination poses quality threats. White wines show less volatile phenol development despite similar coutaric acid content because their production conditions disfavor Brettanomyces growth.
IAO_0000116: Coutaric_Acid_Content_Quality addresses the p-coumaric acid tartrate ester that serves as precursor for volatile phenol formation through microbial metabolism. The structural difference from caftaric acid (mono- versus di-hydroxylated ring) affects both oxidative behavior and downstream metabolism. The pathway coutaric acid → p-coumaric acid → 4-vinylphenol → 4-ethylphenol represents the major route to Brettanomyces spoilage compounds, making coutaric acid content a risk factor for wines susceptible to Brett contamination. Analysis parallels caftaric acid using HPLC with UV detection at 310-320 nm.
IAO_0000118: Coumaroyltartrat-Konzentration @de
IAO_0000118: Coumaroylweinsäure-Gehalt @de
IAO_0000118: Cutarsäuregehalt @de
IAO_0000118: Ethylphenol-Vorläuferqualität @de
IAO_0000118: coumaroyl tartrate content
IAO_0000118: coumaroyltartaric acid concentration
IAO_0000118: coutaric acid level
IAO_0000118: ethylphenol precursor quality
IAO_0000119: Chatonnet P et al. (1992) The Origin of Ethylphenols in Wines. Journal of the Science of Food and Agriculture 60(2): 165-178 Hernández T et al. (2006) Hydroxycinnamic Acids and Ferulic Acid Decarboxylase in the Determination of Guaiacol and 4-Vinylguaiacol in Beer. Food Research International 39(1): 66-72
has db xref: no direct PO equivalent

Cover Crop Integration Role
type: Class
subclass of: Ecological Role
IAO_0000112: Merlot vines in the Colchagua Valley of Chile bearing a cover crop integration role are cultivated with permanent inter-row cover of Trifolium subterraneum and Lolium perenne providing 60-120 kg N/ha/year through biological fixation, reducing irrigation requirements by 15-20% through improved soil water-holding capacity at 22-28% gravimetric moisture versus 14-18% in bare-soil controls, increasing soil organic matter from 1.2% to 2.1% over 8 years of cover cropping, and supporting predatory carabid beetle populations at 45-80 individuals per pitfall trap versus 12-25 in herbicide-maintained inter-rows.
IAO_0000114: IAO_0000122
IAO_0000115: An ecological role that inheres in a grapevine cultivated in association with deliberately established inter-row or under-vine cover crop vegetation, where the vine-cover crop system functions as an integrated agroecological unit providing nutrient cycling, soil structure improvement, water management, and habitat diversification beyond what either component achieves in isolation.
IAO_0000116: Cover_Crop_Integration_Role recognizes the grapevine as one component of a designed polyculture system rather than a monoculture stand. The ecological interactions between vine and cover crop are bidirectional and complex: cover crops compete with vines for water and nutrients (potentially beneficial in vigorous sites, detrimental in water-limited conditions), modify vine microclimate through altered albedo and humidity, suppress weeds through competitive exclusion, and fundamentally reshape the soil biome. This role intersects with multiple production system roles (organic, biodynamic, regenerative, sustainable) where cover cropping is a core management component.
IAO_0000118: Begrünungs-Integrations-Rolle @de
IAO_0000118: Deckfrucht-Rolle @de
IAO_0000118: Gründecken-Bewirtschaftungs-Rolle @de
IAO_0000118: cover-cropped vine role
IAO_0000118: green cover integration role
IAO_0000118: inter-row vegetation role
IAO_0000119: Celette F et al. (2009) Competition for nitrogen in an unfertilized intercropping system: grapevine and permanent cover, Environmental and Experimental Botany 65: 102-110 Guerra B and Steenwerth K (2012) Influence of floor management technique on grapevine growth, disease pressure, and juice and wine composition, American Journal of Enology and Viticulture 63: 244-251 Winter S et al. (2018) Effects of vegetation management intensity on biodiversity in vineyards, Agriculture Ecosystems and Environment 257: 172-181
has db xref: no direct PO equivalent

Cover Crop Specification
type: Class
subclass of: Soil Management Description
IAO_0000112: The cover crop specification for a Cabernet Sauvignon vineyard in Coonawarra prescribes a managed alternate-row system — even-numbered inter-rows maintain permanent perennial ryegrass (Lolium perenne) and white clover (Trifolium repens) sown at 25 kg/ha and 3 kg/ha respectively, mowed to 8-10 cm height 6-8 times per season, providing year-round soil surface protection and nitrogen fixation estimated at 30-50 kg N/ha/year from the clover component, while odd-numbered inter-rows are maintained as bare soil by shallow cultivation (3 passes per season) to reduce total vineyard water demand by approximately 15-20% compared to full inter-row cover — this alternate-row strategy balances the soil health and erosion control benefits of permanent cover against the water competition reduction required in the semi-arid Coonawarra climate where growing-season rainfall of 200-250 mm provides only 40-50% of vine water requirements.
IAO_0000114: IAO_0000122
IAO_0000115: A soil management description that documents the species composition, establishment method, management regime, and functional objectives of vegetation intentionally grown or maintained in vineyard inter-rows and/or under-vine strips, specifying the cover crop type (permanent, annual, or self-reseeding), spatial distribution (every row, alternate rows, or under-vine), and management by mowing, rolling, or incorporation that collectively determine the cover crop's effects on soil health, water competition, nutrient cycling, and vineyard biodiversity.
IAO_0000116: Cover_Crop_Specification documents the most significant shift in vineyard floor management philosophy over the past 40 years — the transition from bare-soil management (herbicides or clean cultivation) to managed vegetation systems that treat the vineyard floor as a functional component of the vineyard ecosystem rather than merely a surface to be kept weed-free. Cover crop species selection involves deliberate trade-offs between functional objectives: grasses (Festuca, Lolium, Hordeum) provide rapid soil coverage, excellent erosion control, and competitive water uptake that can usefully devigorate excessively vigorous vines but may exacerbate water stress in dry conditions legumes (Trifolium, Vicia, Medicago) fix atmospheric nitrogen and reduce fertilizer requirements but provide less effective erosion control and diverse multi-species mixtures increasingly favored in biodiversity-oriented viticulture combine functional traits while supporting broader arthropod and microbial communities. The spatial management of cover crops — permanent versus seasonal, every-row versus alternate-row, inter-row versus under-vine — provides fine-tuned control over the balance between soil health benefits and resource competition.
IAO_0000118: Begrünungs-Spezifikation @de
IAO_0000118: Gründecke-Protokoll @de
IAO_0000118: Zwischenbegrünungs-Dokumentation @de
IAO_0000118: cover crop protocol
IAO_0000118: green cover management record
IAO_0000118: vineyard floor vegetation specification
IAO_0000119: Celette F et al. (2009) Dynamics of water and nitrogen stress along the grapevine cycle in a Mediterranean vineyard, European Journal of Agronomy 30: 38-46 White RE (2015) Understanding Vineyard Soils 2nd Ed, Oxford University Press pp: 210-240 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 440-455 Guerra B and Steenwerth KL (2012) Influence of floor management technique on grapevine growth, disease pressure, and juice and wine composition, American Journal of Enology and Viticulture 63: 244-255
has db xref: no direct PO equivalent

Creaminess Quality
type: Class
subclass of: Mouthfeel Quality
IAO_0000112: Creaminess quality in aged Champagne (10 years sur lie, creaminess rating 8/10) demonstrates the textural transformation from young wine's fresh acidity to mature wine's luxurious, dairy-like richness arising from mannoprotein release during extended lees contact, creating the enveloping mouthfeel that complements the developed brioche-hazelnut flavors and justifies premium pricing for aged bottlings, while non-vintage Champagne with minimal lees time shows crisp, fresh mouthfeel (creaminess 3/10) appropriate for its immediate-consumption style.
IAO_0000114: IAO_0000122
IAO_0000115: Creaminess quality is a mouthfeel quality that represents the rich, smooth, dairy-like tactile impression arising from elevated viscosity combined with softness and roundness, characterizing the luxurious, enveloping mouthfeel particularly associated with barrel-fermented and lees-aged white wines and certain full-bodied wine styles. Within the BFO framework, this quality specifically addresses the rich-smooth dimension of mouthfeel, distinguishing creamy texture from simple smoothness or high viscosity by requiring the combination of lubricating smoothness with substantial body and soft, round character. The ontological significance lies in creaminess representing a specific textural quality highly valued in certain wine styles, where the dairy-like richness creates the luxurious mouthfeel associated with premium barrel-fermented Chardonnay, aged Champagne, and other wines where textural opulence complements flavor complexity, though the same character may be inappropriate in styles emphasizing freshness and crispness. The perceptual characteristics of creaminess include the soft, coating, enveloping sensation reminiscent of dairy products, with substantial but not heavy body, smooth movement without friction, and the round, cushioned quality that creates the impression of richness and luxury. The compositional determinants of creaminess include mannoproteins and polysaccharides released during lees contact (primary contributors to creamy perception), malolactic fermentation (converting sharp malic acid to softer lactic acid), barrel fermentation (contributing textural complexity), glycerol concentration (adding smoothness), and moderate alcohol (providing body without heat), with these factors combining to create the characteristic creamy profile. The production associations of creaminess include extended sur lie aging (particularly with bâtonnage), barrel fermentation, and full malolactic conversion, with these techniques deliberately employed to develop creamy t…
IAO_0000116: Creaminess_Quality addresses the rich-smooth textural dimension particularly associated with lees-aged wines. This quality is stylistically specific, valued in certain wine categories while inappropriate in others emphasizing freshness. The class supports style recognition, production method inference, and appreciation of how winemaking techniques create textural opulence through mannoprotein and polysaccharide enrichment.
IAO_0000118: Cremigkeit @de
IAO_0000118: creamy texture
IAO_0000118: cremiger Charakter @de
IAO_0000118: dairy-like mouthfeel
IAO_0000118: lactic smoothness
IAO_0000118: milchiges Mundgefühl @de
IAO_0000118: sahnige Textur @de
IAO_0000118: unctuous richness
IAO_0000119: Vidal S et al. (2004) Use of an experimental design approach for evaluation of key wine components on mouth-feel perception. Food Quality and Preference 15(3): 209-217 Chalier P et al. (2007) Interactions between aroma compounds and whole mannoprotein extracts from Saccharomyces cerevisiae. Food Chemistry 100(1): 22-30
has db xref: no direct PO equivalent

Creep Behavior Quality
type: Class
subclass of: Viscoelastic Property Quality
disjoint with: Stress Relaxation Quality
IAO_0000112: Creep behavior assessment of Thompson Seedless berries under constant 0.5 N compression reveals instantaneous strain of 3.2% followed by creep strain accumulating to 8.7% over 60 minutes, with creep compliance of 11 × 10⁻³ MPa⁻¹ indicating significant time-dependent deformation that explains the progressive flattening observed in bottom layers of packed table grape clamshells during 4-week cold storage, motivating package redesign to reduce per-berry load below the 0.2 N threshold where creep becomes negligible.
IAO_0000114: IAO_0000122
IAO_0000115: Creep behavior quality is a viscoelastic property quality that represents the time-dependent increase in deformation occurring under constant applied stress, characterizing the progressive strain accumulation as polymer chains rearrange and cellular fluids redistribute in response to sustained mechanical loading. Within the BFO framework, this quality specifically addresses the temporal evolution of deformation under maintained stress, distinguishing creep from instantaneous elastic deformation and from stress relaxation which addresses force changes under constant strain. The ontological significance lies in creep behavior determining the long-term mechanical stability of tissues under sustained loads, where the magnitude and rate of creep affect storage deformation in stacked packaging, hanging cluster distortion under gravitational load, and progressive tissue failure under subliminal but sustained stress. Creep in grapevine tissues follows characteristic kinetics with an initial rapid elastic deformation, followed by primary creep (decreasing creep rate), secondary creep (constant creep rate), and potentially tertiary creep (accelerating rate leading to failure), with the transition between regimes depending on stress magnitude relative to tissue strength. The cellular basis of creep involves multiple mechanisms including cell wall polymer chain slippage and reorientation, pectin gel network rearrangement, water redistribution between cellular compartments, and turgor-driven flow through plasmodesmata, with each mechanism contributing different time constants to the overall creep response. Temperature acceleration of creep reflects the thermally activated nature of polymer chain motion, with the time-temperature superposition principle enabling prediction of long-term creep from short-term tests at elevated temperature. Measurement employs constant-stress loading (often using dead weights) with continuous strain recording over extended periods, with creep compli…
IAO_0000116: Creep_Behavior_Quality specifically addresses deformation increase under constant stress, complementing Stress_Relaxation_Quality which addresses stress decrease under constant strain. This quality is critical for storage and packaging applications where loads are sustained over extended periods. The class supports long-term deformation prediction and packaging optimization through characterization of time-dependent mechanical response to sustained loading.
IAO_0000118: Kriechdehnung @de
IAO_0000118: Kriechverhalten @de
IAO_0000118: Retardation @de
IAO_0000118: cold flow
IAO_0000118: creep compliance
IAO_0000118: retarded elasticity
IAO_0000118: time-dependent strain
IAO_0000118: zeitabhängige Verformung @de
IAO_0000119: Mohsenin NN (1986) Physical Properties of Plant and Animal Materials, 2nd Ed. Gordon and Breach, New York, pp. 556-619 Alamar MC et al. (2008) Micromechanics of grape berry tissue. Postharvest Biology and Technology 49(1): 50-60
has db xref: no direct PO equivalent

Critical Temperature Threshold Quality
type: Class
subclass of: Temperature Quality
IAO_0000112: Critical temperature threshold analysis for Cabernet Sauvignon in Napa Valley identifies primary bud lethal temperature of -18°C during full dormancy declining to -2.5°C at budbreak, berry heat damage threshold of 40°C for anthocyanin degradation onset and 45°C for cell death, establishing the thermal envelope of 57°C (-12°C to +45°C) within which this variety maintains viability, enabling site selection and climate change scenario evaluation based on historical temperature extremes and projected future conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Critical temperature threshold quality is a temperature quality that represents specific temperature values at which qualitative changes in physiological function, developmental trajectory, or tissue viability occur, marking the boundaries between normal function and stress response, reversible stress and irreversible damage, or survival and mortality. Within the BFO framework, this quality characterizes discrete transition points in the continuous temperature spectrum where biological responses show discontinuous or threshold-dependent changes rather than gradual proportional responses, enabling definition of thermal tolerance limits and optimal ranges. The ontological significance lies in threshold temperatures serving as critical reference values for stress assessment and management decisions, where temperatures below freezing thresholds cause ice formation and cellular damage, temperatures above heat damage thresholds cause protein denaturation and membrane disruption, and temperatures within the optimal range support maximum physiological performance. Grapevine critical temperature thresholds vary by tissue type, developmental stage, acclimation status, and the rate and duration of temperature change, with cold-hardened dormant buds surviving -25°C while actively growing shoot tips are damaged at -2°C, and photosynthetic optimum varying from 25-30°C for temperate-adapted varieties to 30-35°C for warm-climate varieties. The determination of critical thresholds employs controlled temperature exposure studies measuring physiological parameters, field observations correlating damage with temperature records, and modeling approaches predicting damage probability as functions of temperature and duration. Understanding critical temperature thresholds enables climate suitability assessment for variety selection, frost and heat warning system development, and evaluation of climate change impacts on viticulture viability in specific regions.
IAO_0000116: Critical_Temperature_Threshold_Quality serves as the parent class for specific threshold types (Freezing_Point, Heat_Damage_Threshold, Optimal_Photosynthesis_Temperature), establishing the ontological principle that certain temperatures represent qualitative rather than merely quantitative transitions in biological response. Threshold values are not absolute but vary with acclimation, tissue type, and exposure dynamics, requiring context specification for accurate application. The class supports risk assessment and climate suitability analysis.
IAO_0000118: Kardinaltemperatur @de
IAO_0000118: Temperaturgrenzwert @de
IAO_0000118: cardinal temperature
IAO_0000118: critical thermal point
IAO_0000118: kritische Temperaturschwelle @de
IAO_0000118: temperature limit
IAO_0000118: thermal tolerance threshold
IAO_0000118: thermischer Schwellenwert @de
IAO_0000119: Mullins MG et al. (1992) Biology of the Grapevine. Cambridge University Press, Cambridge, pp. 152-178 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed. Academic Press, San Diego, pp. 295-340
has db xref: no direct PO equivalent

Cross Compatibility Disposition
type: Class
subclass of: Interspecific Hybridization Disposition
disjoint with: Hybrid Vigor Disposition
IAO_0000112: Cross-compatibility between V. vinifera and other Vitis species ranges from highly compatible to essentially incompatible depending on the species pair. V. vinifera × V. rupestris crosses show high compatibility with 80-95% fruit set and 70-90% seed germination, enabling creation of rootstocks such as 3309C and 101-14 Mgt. V. vinifera × V. labrusca shows moderate compatibility (50-70% fruit set) with offspring exhibiting variable wine quality (foxy character inheritance). V. vinifera × V. rotundifolia crosses face severe post-zygotic barriers, with embryo abortion occurring 20-40 days post-fertilization in 90-98% of ovules, requiring embryo rescue for hybrid recovery. Pollen tube growth in incompatible crosses may proceed normally to fertilization, with barriers operating primarily at embryo development stages.
IAO_0000114: IAO_0000122
IAO_0000115: An interspecific hybridization disposition that is the inherited capacity of a Vitis vinifera plant to produce viable seeds when crossed with specific other Vitis species or genotypes, determined by pollen-pistil interactions, fertilization success, and embryo development through seed maturation without lethal incompatibility.
IAO_0000116: Cross-compatibility encompasses both pre-zygotic barriers (pollen germination, tube growth, fertilization) and post-zygotic barriers (embryo development, seed viability, seedling survival). Most Vitis species within the Vitis subgenus show adequate cross-compatibility for breeding, with the Muscadinia subgenus (V. rotundifolia) representing the major crossing barrier. Reciprocal cross differences occur in some combinations, with success depending on which species serves as maternal versus paternal parent. Marker-assisted selection enables efficient introgression of resistance loci while minimizing unfavorable hybrid characteristics.
IAO_0000118: Befruchtungsverträglichkeit @de
IAO_0000118: Kreuzungskompatibilität @de
IAO_0000118: crossing success
IAO_0000118: fertilization compatibility trait
IAO_0000118: sexual compatibility
IAO_0000118: sexuelle Kompatibilität @de
IAO_0000119: Bouquet A (1980) Vitis × Muscadinia hybridization: a new way in grape breeding for disease resistance in France. Proceedings of the 3rd International Symposium on Grape Breeding pp.: 42-61 Patel GI, Olmo HP (1955) Cytogenetics of Vitis: I. The hybrid V. vinifera × V. rotundifolia. American Journal of Botany 42:141-159
has db xref: no direct PO equivalent

Cross Number
type: Class
subclass of: Breeding Code
IAO_0000112: Cross number Gf.1993-22 at the Julius Kühn-Institut designates the controlled pollination of Bacchus × Villard Blanc performed in 1993 as the 22nd cross combination of that year's breeding program, with 450 seeds obtained from this cross yielding 380 viable seedlings that were collectively identified by this family-level cross number through initial screening — individual seedlings within the family were then distinguished by appending a seedling number (e.g., Gf.1993-22-6 for the individual that became Calardis Blanc), but the cross number Gf.1993-22 remains the identifier linking all siblings from this parental combination in the breeding database.
IAO_0000114: IAO_0000122
IAO_0000115: A breeding code that identifies a specific controlled cross combination performed within a breeding program, encoding the parental combination and year of crossing to uniquely designate the family of seedlings generated from a defined maternal × paternal pollination event.
IAO_0000116: Cross_Number operates at the family level of breeding program organization, identifying the parental combination rather than the individual genotype. Each year a grapevine breeding program may perform 20-100 controlled crosses, each generating hundreds to thousands of seedlings, and the cross number provides the hierarchical grouping that organizes this material: the cross number is the primary unit for evaluating the value of specific parental combinations, calculating combining ability, and identifying promising cross combinations for repeat pollination. Cross numbers are essential for breeding program management but are rarely referenced in commercial or regulatory contexts, appearing primarily in breeding reports and research publications.
IAO_0000118: Kombinationsnummer @de
IAO_0000118: Kreuzungs-Kennung @de
IAO_0000118: Kreuzungsnummer @de
IAO_0000118: cross combination number
IAO_0000118: family identifier
IAO_0000118: hybridization code
IAO_0000119: Eibach R and Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds AG (ed) Grapevine Breeding Programs for the Wine Industry, Woodhead Publishing pp: 3-22 Töpfer R et al. (2011) New horizons for grapevine breeding, Fruit, Vegetable and Cereal Science and Biotechnology 5: 79-100
has db xref: no direct PO equivalent

Cross Sectional Area Quality
type: Class
subclass of: Area Quality
IAO_0000112: Hydraulic architecture studies in drought-stressed Grenache reveal that xylem cross-sectional area in the shoot-to-leaf pathway decreases by 40-60% from basal internode (0.8-1.2 mm²) to distal petiole (0.15-0.25 mm²), creating a hydraulic bottleneck that promotes stomatal closure and protects the main stem vasculature from cavitation under water deficit, exemplifying the iso-to-anisohydric continuum of stomatal behavior in grapevine cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: Cross_Sectional_Area_Quality represents the two-dimensional extent revealed when a planar cut is made through a grapevine organ perpendicular to a defined axis. This quality characterizes the internal spatial organization of organs and provides essential data for understanding vascular transport capacity, mechanical strength, and tissue proportions. Cross-sectional area of vascular tissues directly determines hydraulic conductance according to the Hagen-Poiseuille relationship, where flow capacity scales with the fourth power of vessel radius. Xylem cross-sectional area in shoots, petioles, and cluster rachises thus limits water supply to distal organs under high transpirational demand. Phloem cross-sectional area constrains photoassimilate transport to developing clusters, potentially limiting berry growth rate and final sugar accumulation in heavily cropped vines. Trunk cross-sectional area at standardized heights serves as a non-destructive proxy for whole-vine biomass and productive capacity, enabling yield estimation models and growth tracking. Berry cross-sectional area reveals the proportional contribution of skin, pulp, and seed compartments, with implications for wine composition. Cross-sectional measurements require either destructive sampling followed by image analysis of cut surfaces, or non-destructive imaging techniques including X-ray computed tomography, magnetic resonance imaging, or ultrasound. For approximately circular cross-sections, area can be calculated from diameter measurements irregular cross-sections require direct planimetric measurement or image analysis.
IAO_0000116: Cross_Sectional_Area_Quality requires specification of the cutting plane orientation (transverse, longitudinal, tangential) relative to organ axes, and the position along the organ where the section is taken. Variability in cross-sectional area along an organ's length is common and functionally significant. The class relates to but is distinct from the tissues and structures revealed in cross-section (material entities) and from the processes that generate cross-sectional dimensions (developmental processes). For xylem vessels, both individual vessel lumen area and total conductive area (sum of all vessels) are relevant measurements with different physiological interpretations.
IAO_0000118: Querschnittsbereich @de
IAO_0000118: Querschnittsfläche @de
IAO_0000118: Schnittflächenqualität @de
IAO_0000118: cut surface area
IAO_0000118: internal area extent
IAO_0000118: sectional area quality
IAO_0000118: transversale Flächenausdehnung @de
IAO_0000118: transverse section area
IAO_0000119: Tyree MT and Ewers FW (1991) The Hydraulic Architecture of Trees and Other Woody Plants. New Phytologist 119(3): 345-360 Schultz HR (2003) Differences in Hydraulic Architecture Account for Near-Isohydric and Anisohydric Behaviour of Two Field-Grown Vitis vinifera L. Cultivars during Drought. Plant, Cell and Environment 26(8): 1393-1405
has db xref: no direct PO equivalent

Crown Gall Resistance Disposition
type: Class
subclass of: Bacterial Resistance Disposition
disjoint with: Pierces Disease Resistance Disposition
IAO_0000112: Systematic screening for Crown_Gall_Resistance_Disposition at Cornell University evaluated 120 Vitis accessions using standardized wound inoculation with tumorigenic Agrobacterium vitis strain CG49 on greenhouse-grown potted vines. Wounded stems were inoculated with bacterial suspension (10⁸ CFU/mL), and gall development was scored at 6, 12, and 20 weeks post-inoculation using a 0-5 scale based on gall size and coverage of the wound site. V. vinifera cultivars showed uniformly high susceptibility with mean scores of 4.2-4.8 across 40 tested cultivars. Wild species V. riparia (score 3.8), V. rupestris (4.1), and V. amurensis (4.5) showed equivalent susceptibility. Interspecific rootstock hybrids ranged from 3.5 to 4.6 with no commercially relevant resistance identified. The only accessions showing potentially useful Crown_Gall_Resistance_Disposition were certain V. labrusca × V. vinifera hybrids ('Niagara', score 2.1 'Catawba', score 2.4), though these remain susceptible and are unsuitable as wine grapes due to labrusca flavor characteristics. These findings confirm that breeding for crown gall resistance faces severe germplasm limitations, with no immunity and only moderate tolerance available in non-vinifera backgrounds with quality compromises.
IAO_0000114: IAO_0000122
IAO_0000115: A Crown_Gall_Resistance_Disposition is a Bacterial_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit infection, transformation, or tumor development following exposure to Agrobacterium vitis (syn. Allorhizobium vitis), the tumorigenic bacterium causing crown gall disease of grapevine. This disposition represents the capacity to resist the transformation of plant cells by bacterial T-DNA and/or the subsequent proliferation of transformed cells into characteristic galls at wound sites on trunks, cordons, and graft unions. Crown gall disease develops when wounded plant tissues are colonized by tumorigenic Agrobacterium strains carrying Ti (tumor-inducing) plasmids. The bacteria transfer T-DNA into plant cell nuclei, where it integrates into chromosomes and directs synthesis of auxins and cytokinins that cause uncontrolled cell proliferation (tumor formation) and opines that provide nutrients for bacterial growth. Crown gall resistance mechanisms potentially include interference with bacterial attachment to wound surfaces, inhibition of T-DNA transfer across plant cell membranes, prevention of T-DNA nuclear import or chromosomal integration, resistance to hormone-mediated transformation, and active elimination of transformed cells. Despite extensive screening, no commercially useful level of crown gall resistance has been identified in V. vinifera or most Vitis species. Crown gall is particularly damaging in cold climate viticulture where winter injury creates wound sites susceptible to infection, and in nurseries where grafting wounds provide entry points. Management relies primarily on prevention through use of non-infested planting material and protection of wound sites rather than genetic resistance.
IAO_0000116: Crown_Gall_Resistance_Disposition is_a Bacterial_Resistance_Disposition. Crown gall is caused by Agrobacterium vitis (grapevine-specific) rather than the broad-host-range A. tumefaciens. Child classes include Agrobacterium_Transformation_Resistance_Disposition (resistance to T-DNA transfer/integration) and Wound_Healing_Efficiency_Disposition (rapid wound closure preventing infection). The absence of effective resistance in V. vinifera and most breeding-relevant germplasm distinguishes crown gall from Pierce's disease where strong resistance sources exist. Cold climate viticulture faces greatest crown gall pressure due to winter injury creating infection sites.
IAO_0000118: Agrobacterium resistance disposition
IAO_0000118: Agrobakterien-Resistenz @de
IAO_0000118: Mauke-Resistenz-Disposition @de
IAO_0000118: Wurzelhalsgallen-Resistenz @de
IAO_0000118: crown gall tolerance
IAO_0000118: gall formation resistance
IAO_0000119: Burr TJ, Otten L (1999) Crown gall of grape: biology and disease management, Annual Review of Phytopathology 37:53-80 Szegedi E, Civerolo EL (2011) Bacterial diseases of grapevine, International Journal of Horticultural Science 17:45-49 Pulawska J (2010) Crown gall of stone fruits and nuts, economic significance and diversity of its causal agents: tumorigenic Agrobacterium spp., Journal of Plant Pathology 92:S1.87-S1.98
has db xref: no direct PO equivalent

Crown Gall Susceptibility Quality
type: Class
subclass of: Cold Recovery Quality
IAO_0000112: Crown gall susceptibility quality assessment in Finger Lakes vineyards following repeated freeze events evaluated the relationship between cumulative cold injury and progressive crown gall development affecting vineyard productivity and longevity. Survey of 15-year-old Chardonnay and Riesling plantings with documented freeze damage history quantified the correlation between cold damage and gall incidence. Chardonnay showed high crown gall susceptibility quality with 65% of vines exhibiting trunk galls, gall incidence strongly correlated with cumulative freeze damage score (r² = 0.72), and average gall circumference of 8.5 cm in affected vines causing visible constriction of trunk vascular function. Riesling demonstrated lower crown gall susceptibility quality with only 28% gall incidence despite equivalent freeze exposure history, weaker correlation with damage score (r² = 0.45) suggesting partial resistance, and smaller average gall size (4.2 cm) indicating slower disease progression. The crown gall susceptibility quality differential translated to vineyard longevity, with severely galled Chardonnay vines showing 35% yield reduction compared to ungalled vines and 20% mortality rate over the 15-year period, while galled Riesling showed only 15% yield reduction and 8% mortality. The crown gall susceptibility quality assessment established that cultivar selection for cold-climate sites should consider gall resistance as well as cold hardiness, since highly susceptible cultivars may show poor long-term productivity even with adequate freeze survival due to progressive crown gall development at freeze wound sites.
IAO_0000114: IAO_0000122
IAO_0000115: Crown gall susceptibility quality is a cold recovery quality that inheres in a grapevine organism and represents the vulnerability to infection by Agrobacterium vitis (formerly Agrobacterium tumefaciens biovar 3) following freezing injury that creates wound sites where the bacterium can enter and initiate tumor formation, with crown gall susceptibility determining whether freeze wounds heal normally or become sites of gall development that progressively compromises vine structure and function. This quality addresses a critical interaction between cold damage and disease that particularly affects cold-climate viticulture, recognizing that freeze wounds provide the primary infection courts for crown gall such that the disease is largely a consequence of freezing injury in vineyards where A. vitis is present, with crown gall representing the major biotic factor limiting vine longevity and productivity in regions with frequent freeze damage. The ontological significance of crown gall susceptibility quality lies in its role converting temporary freeze injury into progressive structural disease, with gall formation at wound sites expanding over subsequent seasons to eventually girdle trunks and reduce vine productivity to the point of requiring removal, such that crown gall susceptibility transforms recoverable freeze damage into long-term vineyard decline. The biological basis of crown gall susceptibility encompasses the survival of A. vitis in vineyard soils and systemically within vine tissues, the wound-dependent nature of infection requiring freeze or mechanical injury to provide bacterial entry, the genetic transformation of plant cells by bacterial T-DNA that creates the undifferentiated tumor growth characteristic of crown gall, and the vine factors affecting susceptibility including genotype, tissue type, and physiological status that influence whether infection leads to gall formation or is contained by host defenses. The cultivar variation in crown gall suscept…
IAO_0000116: Crown_Gall_Susceptibility_Quality is_a Cold_Recovery_Quality, representing the vulnerability to Agrobacterium vitis infection at freeze wound sites leading to progressive structural disease. This class addresses the critical cold-disease interaction in cold-climate viticulture. Freeze wounds provide the primary infection courts for crown gall. Cultivar resistance varies substantially (Riesling > Chardonnay in examples). Cumulative freeze damage correlates with gall incidence where A. vitis is present. Long-term vineyard productivity and longevity affected by progressive gall development. Cultivar selection should consider gall resistance alongside cold hardiness.
IAO_0000118: Agrobacterium susceptibility
IAO_0000118: Agrobakterium-Anfälligkeit @de
IAO_0000118: Frostwunden-Infektionsanfälligkeit @de
IAO_0000118: Gallenbildungs-Vulnerabilität @de
IAO_0000118: Mauke-Anfälligkeit @de
IAO_0000118: crown gall disease risk
IAO_0000118: freeze-wound infection susceptibility
IAO_0000118: gall formation vulnerability
IAO_0000119: Burr TJ, Otten L (1999) Crown gall of grape: biology and disease management. Annual Review of Phytopathology 37:53-80 Zabadal TJ et al. (2007) Winter injury to grapevines and methods of protection. Michigan State University Extension Bulletin E2930 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545
has db xref: no direct PO equivalent

Crown Gall Symptom Quality (Agrobacterium vitis)
type: Class
subclass of: Bacterial Infection Indicator Quality
disjoint with: Pierces Disease Symptom Quality (Xylella fastidiosa)
IAO_0000112: Crown gall symptom quality assessment following severe winter freeze damage (-30°C) in Niagara Peninsula Riesling documented the secondary disease impact compounding direct cold injury. Survey 18 months post-freeze identified crown gall symptom quality in 35% of vines that had shown trunk-level freeze damage, with galls developing at sites of freeze cracking and cambium injury where A. vitis had entered through wounds. Gall size ranged from small nodules 1-2 cm diameter on recently infected sites to large irregular masses 8-15 cm diameter on vines with presumed pre-existing infection exacerbated by new wound-site gall formation. Crown gall symptom quality distribution showed concentration at the trunk-soil interface (45% of galls) where freeze damage was most severe and temperature fluctuation at the snow line created repeated freeze-thaw injury, with additional galls at cordon renewal sites (30%) and scaffold positions (25%) reflecting the wound distribution pattern. Gall impact assessment showed that vines with galls exceeding 50% trunk circumference exhibited reduced vigor, chlorotic canopy, and 40% yield reduction compared to ungalled vines, while complete girdling by gall tissue resulted in vine death in 8% of affected vines. The crown gall symptom quality assessment established that freeze damage served as the primary predisposing factor, with A. vitis infection converting temporary freeze injury into progressive structural disease that would continue to impact vineyard productivity for years beyond the initial freeze event.
IAO_0000114: IAO_0000122
IAO_0000115: Crown gall symptom quality is a bacterial infection indicator quality that inheres in grapevine organisms infected by Agrobacterium vitis and represents the characteristic tumorous overgrowths (galls) developing at wound sites where the bacterium has transferred its tumor-inducing T-DNA into host plant cells, with galls typically forming at the crown region near the soil line, at graft unions, and at freeze-damaged sites along trunks and cordons, progressively enlarging over successive growing seasons and eventually girdling vascular tissue to cause vine decline and death. This quality captures the diagnostic features of the most prevalent bacterial disease of grapevine in cold-climate regions, recognizing that crown gall is intimately associated with freeze injury that creates the wound sites required for infection, establishing the disease as a secondary consequence of winter damage that compounds the direct effects of cold injury on vineyard productivity and longevity. The ontological significance of crown gall symptom quality lies in its role enabling diagnosis of a disease with no curative treatment, where symptom recognition informs decisions about vine retention versus removal and about preventive measures including wound protection and rootstock selection that may reduce future crown gall establishment. The biological basis of crown gall symptoms encompasses the unique pathogenesis mechanism of A. vitis in which bacterial cells at wound sites transfer a segment of DNA (T-DNA) from their tumor-inducing plasmid into plant cells, with the integrated T-DNA expressing genes for auxin and cytokinin biosynthesis that reprogram plant cells for uncontrolled proliferation creating the tumorous gall tissue. The systemic nature of A. vitis in grapevine means that the bacterium may be present throughout vine tissues including apparently healthy portions distant from visible galls, with propagation from infected mother vines representing a major pathway for disease spread…
IAO_0000116: Crown_Gall_Symptom_Quality_(Agrobacterium_vitis) is_a Bacterial_Infection_Indicator_Quality, representing the tumorous gall symptoms caused by Agrobacterium vitis T-DNA transfer to plant cells. The tumor formation at wound sites is pathognomonic. Strong association with freeze injury in cold climates creates disease clustering following cold winters. Systemic bacterial presence in vine tissues enables spread through propagation material. No curative treatment exists management focuses on prevention and vine removal. Crown/soil-line location most common, reflecting freeze damage and soil inoculum distribution.
IAO_0000118: Agrobacterium gall symptoms
IAO_0000118: Agrobakterium-Symptome @de
IAO_0000118: Mauke-Symptome @de
IAO_0000118: Rebmauke-Zeichen @de
IAO_0000118: bacterial gall indicators
IAO_0000118: bakterielle Gallen-Indikatoren @de
IAO_0000118: crown gall symptoms
IAO_0000118: grapevine gall disease
IAO_0000119: Burr TJ, Otten L (1999) Crown gall of grape: biology and disease management. Annual Review of Phytopathology 37:53-80 Eastwell KC et al. (2006) Agrobacterium vitis and crown gall of grape. In: Bentley S, Jackson RW (eds) Crown Gall of Stone Fruit, Walnut and Grape. APS Press Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0025034

Crown Regeneration Disposition
type: Class
subclass of: Recovery Disposition
disjoint with: Retraining Capacity Disposition
IAO_0000112: Crown regeneration enables vine survival of catastrophic events that destroy the entire above-ground structure, with regeneration source depending on damage extent and vine type. Severe spring frost (-8 to -12°C on green tissue) killing all primary shoots triggers regeneration from secondary and tertiary buds, restoring partial canopy within 3-6 weeks but typically reducing yield by 50-80% in the current season. Complete crown loss (trunk kill) initiates regeneration from basal latent buds (own-rooted vines) or necessitates regrafting (grafted vines), with full canopy restoration requiring 2-3 growing seasons. Fire-damaged vines show crown regeneration from surviving cambial tissue or basal buds if heat exposure duration was limited, with recovery success inversely related to trunk char depth. Cultivars with extensive latent bud populations persisting on old wood (Grenache, Mourvèdre, Carignan) show superior crown regeneration compared to types with limited latent bud longevity. The regenerated crown initially shows juvenile growth characteristics (high vigor, low fruitfulness) transitioning to mature production patterns over 2-4 seasons.
IAO_0000114: IAO_0000122
IAO_0000115: A recovery disposition that is the inherited capacity of a Vitis vinifera plant to regenerate a complete functional canopy (crown) from latent buds, adventitious meristems, or the root system following total or near-total loss of above-ground vegetative structures due to frost, fire, mechanical damage, or severe disease, re-establishing photosynthetic capacity and reproductive potential.
IAO_0000116: Crown regeneration represents the ultimate survival mechanism enabling grapevine persistence through catastrophic above-ground destruction. The trait depends on maintenance of viable meristematic tissue (latent buds on surviving trunk/root crown, root cambium capable of adventitious bud formation) and adequate carbohydrate reserves to fuel initial regrowth before photosynthetic independence. Crown regeneration capacity has historically enabled vineyard recovery from fire, extreme frost, and war damage, preserving genetic resources and established plantings. Climate change increasing frost and fire risk elevates the importance of crown regeneration capacity in cultivar and site resilience assessment.
IAO_0000118: Kronenregeneration @de
IAO_0000118: Laubwandwiederherstellung @de
IAO_0000118: above-ground restoration
IAO_0000118: canopy regeneration
IAO_0000118: oberirdische Regeneration @de
IAO_0000118: shoot system recovery
IAO_0000119: Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp.: 80-112 Keller M, Mills LJ (2007) Effect of pruning on recovery and productivity of cold-injured Merlot grapevines. American Journal of Enology and Viticulture 58:351-357
has db xref: no direct PO equivalent

Cru Name
type: Class
subclass of: Vineyard Designation
IAO_0000112: The cru name Chambertin Grand Cru designates a 12.9-hectare vineyard in the commune of Gevrey-Chambertin classified since the original 1861 Lavalle classification and confirmed in the 1936 AOC decree — in contrast, the cru name Château Mouton Rothschild Premier Grand Cru Classé designates an estate (not a specific parcel) classified in the 1855 Bordeaux Classification (elevated from Deuxième to Premier Cru in 1973), while the cru name Morgon designates an entire commune of 1,100 hectares classified as one of Beaujolais's 10 cru villages — illustrating how the term cru operates at fundamentally different geographic scales (parcel, estate, village) and with different classificatory implications across French wine regions.
IAO_0000114: IAO_0000122
IAO_0000115: A vineyard designation within the French wine classification system that identifies a site, estate, or vineyard unit that has been formally classified or traditionally recognized as a cru — a term denoting a specific growth or production site of acknowledged quality, used across French wine regions with varying regulatory definitions ranging from classified vineyard parcels (Burgundy's Grand Cru and Premier Cru) through classified estates (Bordeaux's Cru Classé) to classified villages (Beaujolais Cru).
IAO_0000116: Cru_Name captures the most complex and historically layered vineyard classification concept in wine. The term cru (from the verb croître, to grow) carries distinct regulatory and cultural meanings in different French regions: in Burgundy it designates officially classified vineyard parcels organized in a two-tier hierarchy (Premier Cru and Grand Cru) based on terroir quality in Bordeaux it designates classified estates (châteaux) organized in historically fixed hierarchies (1855 Classification, Saint-Émilion Classification) in Beaujolais and the Loire it designates classified villages and in Champagne it historically classified entire communes on a percentage scale (échelle des crus, 80-100%). The common thread across these diverse applications is the recognition of differential quality associated with specific sites, estates, or villages — but the unit of classification, the criteria for inclusion, and the regulatory consequences vary fundamentally between regions.
IAO_0000118: Cru-Bezeichnung @de
IAO_0000118: Lage-Klassifikation @de
IAO_0000118: classified growth name
IAO_0000118: cru classé designation
IAO_0000118: cru designation
IAO_0000118: klassifiziertes Gewächs @de
IAO_0000119: Lavalle J (1855) Histoire et statistique de la vigne et des grands vins de la Côte d'Or INAO (2023) Classification des crus Pitiot S and Servant JC (2010) Les Vins de Bourgogne 14th Ed, Collection Pierre Poupon Markham D (1998) 1855: A History of the Bordeaux Classification, Wiley
has db xref: no direct PO equivalent

Cryoprotection Quality
type: Class
subclass of: Cold Stress Indicator Quality
IAO_0000112: Cryoprotection quality profiling during cold acclimation in Cabernet Franc characterized the accumulation of protective compounds underlying the seasonal development of freezing tolerance. Metabolomic and proteomic analysis at monthly intervals from September through January tracked the progression of cryoprotection quality development. Total soluble sugar concentration in bud tissues increased from 45 mg/g dry weight in September to 180 mg/g in January, with the 4-fold increase dominated by raffinose family oligosaccharides (RFOs) recognized for their membrane-stabilizing properties increasing from 5 to 65 mg/g. Proline concentration showed 8-fold increase from 2 to 16 mg/g, contributing both osmotic protection and protein stabilization functions. Dehydrin protein accumulation began in October and reached maximum in December with 15-fold increase over summer baseline levels, providing protein-protective and membrane-stabilizing functions. Membrane lipid analysis revealed the fatty acid desaturation index increasing from 1.2 to 1.8 through the acclimation period, reflecting increased unsaturated fatty acid content that maintains membrane fluidity at low temperatures. The temporal correlation between cryoprotection quality development and freezing tolerance improvement (r²=0.91) established that cryoprotectant accumulation directly underlies hardiness acquisition, with the metabolite and protein profiles providing molecular markers for acclimation status assessment as an alternative to destructive freezing tests.
IAO_0000114: IAO_0000122
IAO_0000115: Cryoprotection quality is a cold stress indicator quality that inheres in a grapevine organism and represents the capacity to accumulate and deploy cellular compounds and structural modifications that protect against freezing damage, including the synthesis of compatible solutes that stabilize membranes and proteins during freeze-induced dehydration, the expression of protective proteins that prevent ice crystal damage, and the modification of membrane lipid composition to maintain fluidity and function at low temperatures. This quality captures the molecular and biochemical mechanisms underlying cold hardiness, recognizing that the survival of plant cells during freezing ultimately depends on protective molecules that enable cellular structures to withstand the physical and chemical stresses of ice formation in or around them. The ontological significance of cryoprotection quality lies in its role as the mechanistic foundation for cold hardiness, with the accumulation of cryoprotective compounds directly enabling the survival of temperatures that would be lethal in their absence, and with variation in cryoprotection capacity explaining much of the genotypic differences in freezing tolerance observed at the whole-plant level. The biological basis of cryoprotection encompasses multiple protective mechanisms including osmotic adjustment through compatible solute accumulation that reduces the extent of cellular dehydration during extracellular ice formation, the stabilization of membrane structure by specific sugars and proteins that substitute for water in maintaining lipid bilayer organization, the prevention of protein denaturation by molecular chaperones and compatible solutes that preserve protein conformation during dehydration, and the physical modification of membrane lipid fatty acid composition to prevent damaging phase transitions at low temperatures. The coordination among cryoprotective mechanisms creates a comprehensive defense system where each component…
IAO_0000116: Cryoprotection_Quality is_a Cold_Stress_Indicator_Quality, serving as parent class for Sugar_Cryoprotection_Quality, Protein_Cryoprotection_Quality, and Membrane_Lipid_Adjustment_Quality which address specific protective mechanisms. This class addresses the overall molecular basis of freezing protection while child classes capture particular mechanisms. The correlation between cryoprotectant accumulation and hardiness enables molecular markers for acclimation status. Multiple mechanisms provide complementary protection against different aspects of freezing stress. The seasonal dynamics parallel cold acclimation with accumulation during hardening and depletion during deacclimation.
IAO_0000118: Frostschutzkapazität @de
IAO_0000118: Gefrierschutzkapazität @de
IAO_0000118: Kryoprotektion @de
IAO_0000118: Kälteschutzmechanismen @de
IAO_0000118: antifreeze capacity
IAO_0000118: cold protection mechanisms
IAO_0000118: cryoprotective capacity
IAO_0000118: freezing protection
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Xin Z, Browse J (2000) Cold comfort farm: the acclimation of plants to freezing temperatures. Plant, Cell and Environment 23:893-902 Thomashow MF (1999) Plant cold acclimation: freezing tolerance genes and regulatory mechanisms. Annual Review of Plant Physiology and Plant Molecular Biology 50:571-599
has db xref: no direct PO equivalent

CSIRO Clone Role
type: Class
subclass of: Australian Clone Role
IAO_0000112: Shiraz CSIRO selection bears a CSIRO_Clone_Role, virus-eliminated material from traditional Australian Shiraz subjected to CSIRO thermotherapy and tissue culture protocols to produce certified clean stock for the national vine improvement scheme. Sultana (Thompson Seedless) CSIRO clone serves in a CSIRO_Clone_Role for Australian dried fruit and table grape production, with CSIRO sanitation ensuring pathogen-free material for the extensive Murray-Darling plantings. Chardonnay material imported through CSIRO quarantine bears a CSIRO_Clone_Role, international selections processed through CSIRO protocols to meet Australian phytosanitary requirements before release to the domestic industry.
IAO_0000114: IAO_0000122
IAO_0000115: An Australian clone role that inheres specifically in clones selected, evaluated, or processed through CSIRO (Commonwealth Scientific and Industrial Research Organisation) grapevine improvement programs, Australia's premier national research agency contributing virus elimination technology, clone evaluation, and variety development to Australian viticulture. CSIRO clones have typically undergone rigorous pathogen elimination (thermotherapy, tissue culture) and comprehensive testing, with the organization's scientific expertise ensuring high health standards for released material. CSIRO's viticultural research (historically based at Merbein, Victoria, now consolidated within broader programs) developed foundational technologies for Australian vine improvement, including early virus detection methods, elimination protocols, and clonal evaluation systems. CSIRO-processed clones may include both Australian selections (subjected to CSIRO sanitation) and international imports (processed through CSIRO quarantine protocols), with the CSIRO designation indicating institutional handling rather than necessarily Australian origin. The organization's research programs extend beyond clone selection to variety breeding, rootstock evaluation, and viticultural management systems.
IAO_0000116: CSIRO_Clone_Role identifies material processed through Australia's premier research institution, carrying quality assurance reflecting CSIRO's scientific standards and technical capabilities. CSIRO's role in Australian viticulture extends beyond clone selection to fundamental research underpinning the industry—irrigation science, pest management, wine chemistry—with clone programs representing one dimension of comprehensive viticultural research. The organization's evolution (consolidation of historically separate stations, changing research priorities, funding fluctuations) has affected program continuity, with some clone selection functions transferred to state agencies or industry bodies while CSIRO maintains research leadership. CSIRO-processed material commands confidence in health status, with the organization's virus elimination and testing protocols providing documented assurance valued by Australian nurseries and growers.
IAO_0000118: Australian research clone
IAO_0000118: CSIRO clone
IAO_0000118: CSIRO selection
IAO_0000118: CSIRO-Klon @de
IAO_0000118: CSIRO-Selektion @de
IAO_0000118: Merbein clone
IAO_0000118: Merbein-Klon @de
IAO_0000119: CSIRO (2020) Grapevine improvement research programs Dry PR, Coombe BG (2004) Viticulture Volume 1, Winetitles Constable F et al. (2012) Grapevine leafroll-associated virus 3 in Australia, Australasian Plant Pathology 41: 313-322 Habili N, Nutter FW (1997) Temporal and spatial analysis of grapevine leafroll disease, Phytopathology 87: 799-804
has db xref: no direct PO equivalent

Cultivar Designation
type: Class
subclass of: Grapevine Information Entity
IAO_0000112: The cultivar known internationally as Pinot Noir carries a complex web of cultivar designations including the OIV-registered prime name Pinot Noir (OIV variety code 08711), VIVC prime name Pinot Noir (VIVC number 09279), 285 documented synonyms including Spätburgunder (German), Blauburgunder (Austrian/Swiss), Pinot Nero (Italian), and Kisburgundi (Hungarian), historical names such as Morillon Noir (14th century) and Noirien (medieval Côte d'Or), and clone-specific codes such as ENTAV-INRA 115, 667, 777 and Geisenheim clones Gm 20-13 and Gm 2-47.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine information entity that serves as a naming or labeling expression assigned to a grapevine cultivar, clone, or selection for the purpose of identification, communication, regulatory registration, or commercial differentiation, encompassing all categories of names, codes, numbers, and trade designations used to refer to distinct grapevine genotypes.
IAO_0000116: Cultivar_Designation is the umbrella class for all naming and coding systems applied to grapevine genotypes. The complexity of grapevine nomenclature is exceptional among crop plants: the VIVC documents over 24,000 cultivar names referring to approximately 6,000-8,000 genetically distinct cultivars, with individual cultivars carrying anywhere from 1 to 300+ designations across languages, regions, historical periods, and regulatory jurisdictions. Subclasses organize this nomenclatural complexity into prime names, synonyms, historical names, regional names, breeding codes, and trade names.
IAO_0000118: Rebsortenname @de
IAO_0000118: Sortenbezeichnung @de
IAO_0000118: Sortenkennung @de
IAO_0000118: cultivar name
IAO_0000118: grapevine naming entity
IAO_0000118: variety designation
IAO_0000119: Maul E and Töpfer R (2015) Vitis International Variety Catalogue (VIVC): a cultivar database, Vitis 54: 155-157 ICNCP (2016) International Code of Nomenclature for Cultivated Plants 9th Ed, ISHS OIV (2013) OIV List of Vine Varieties and Their Synonyms
has db xref: no direct PO equivalent

Cultivar Specific Flavor
type: Class
subclass of: Flavor Profile Maturation
IAO_0000112: In Muscat Ottonel berries in Burgenland, Austria during BBCH 85-89, cultivar specific flavor develops through variety-characteristic accumulation of linalool to 1.8 mg/L and geraniol to 1.2 mg/L providing the distinctive Muscat floral character, with linalool-to-geraniol ratio of 1.5 typical for this variety, concurrent low methoxypyrazine of 3 ng/L distinguishing from Sauvignon-type varieties, and trained panel varietal typicity rating of 8.9 on 10-point scale confirming achievement of characteristic Muscat Ottonel expression under warm Pannonian conditions averaging 24°C.
IAO_0000114: IAO_0000122
IAO_0000115: Cultivar specific flavor describes the genetically determined aromatic signature characteristic of individual Vitis vinifera varieties, wherein variety-specific expression of flavor biosynthetic enzymes produces distinctive compound profiles that enable varietal identification and define the typicity expectations against which grape and wine quality are assessed throughout the 35-50 day post-veraison period culminating in harvest-maturity expression of characteristic varietal identity. This phenomenon reflects the genetic architecture of flavor biosynthesis with variety-specific alleles of terpene synthases, O-methyltransferases, carotenoid cleavage dioxygenases, and related enzymes determining which compound classes accumulate to sensory-relevant concentrations, producing the floral-Muscat character of aromatic varieties through high monoterpene synthase expression, the herbaceous-tropical profile of Sauvignon Blanc through methoxypyrazine and thiol pathway activities, and the subtle stone-fruit nuances of Chardonnay through specific norisoprenoid accumulation patterns. The molecular basis of cultivar specific flavor involves transcriptional regulation through variety-specific promoter sequences and transcription factor expression, structural variation in enzyme-coding genes affecting catalytic activities and substrate specificities, and copy number variation in gene families that influences total biosynthetic capacity for individual compound classes. Sensory recognition of cultivar specific flavor enables variety identification through trained panel assessment and supports appellation regulations requiring varietal labeling accuracy, with experienced tasters achieving 70-90% correct identification rates for major varieties based on aromatic character alone, demonstrating the distinctiveness and reproducibility of varietal flavor signatures. Environmental modulation of cultivar specific flavor occurs through terroir effects that enhance, diminish, or modify the gen…
IAO_0000116: Cultivar_Specific_Flavor is subclass of Flavor_Profile_Maturation representing genetically-determined varietal character. Distinguishes from Mature_Flavor_Expression which describes general maturity. Sibling to Mature_Flavor_Expression and Optimal_Flavor_Development. Determined by variety-specific enzyme expression. Enables varietal identification. Typicity criterion for quality assessment. Modified but not determined by environment.
IAO_0000118: Kultivar-aromatische-Identität @de
IAO_0000118: Rebsorten-Aroma-Charakter @de
IAO_0000118: cultivar aromatic identity
IAO_0000118: genetic flavor signature
IAO_0000118: genetische Aroma-Signatur @de
IAO_0000118: sortenspezifischer Geschmack @de
IAO_0000118: varietal flavor character
IAO_0000118: variety-specific aroma
IAO_0000119: Martin DM et al (2010) Functional annotation of the grapevine terpene synthase gene family. BMC Plant Biology 10: 226 Ebeler SE and Thorngate JH (2009) Wine chemistry and flavor. Journal of Agricultural and Food Chemistry 57: 8098-8108 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30
has db xref: no direct PO equivalent

Cultivar Synchrony Quality
type: Class
subclass of: Inter Plant Synchrony Quality
disjoint with: Vineyard Block Synchrony Quality
IAO_0000112: Cultivar synchrony assessment across multiple Merlot blocks on an estate reveals the site modulation of varietal phenology, with four blocks spanning elevation range of 150-280 meters showing véraison dates spreading 12 days despite identical genetics (clone 181 on 101-14 Mgt), with lowland blocks (150-180m) reaching véraison August 8-10 and upland blocks (250-280m) reaching véraison August 18-20, demonstrating that cultivar synchrony is moderate (all blocks following expected Merlot timing relative to other varieties) but site effects create sufficient spread to require block-specific harvest timing rather than cultivar-based scheduling.
IAO_0000114: IAO_0000122
IAO_0000115: Cultivar synchrony quality is an inter-plant synchrony quality that represents the developmental uniformity among vines of the same cultivar across a vineyard or estate, characterizing the inherent phenological coherence of varietal plantings that determines whether the cultivar can be managed and harvested as a coordinated unit or whether site and management variation creates developmental heterogeneity requiring block-specific treatment timing. Within the BFO framework, this quality specifically addresses the cultivar-level dimension of inter-plant synchrony, distinguishing varietal phenological coherence from block-specific or vine-specific synchrony while recognizing that cultivar synchrony indicates the degree to which genetic uniformity translates to phenological uniformity when the same variety is planted across different vineyard conditions. The ontological significance lies in cultivar synchrony determining the feasibility of cultivar-based harvest scheduling and the predictability of varietal phenology across sites, where high cultivar synchrony enables estate-wide or regional harvest planning based on variety (scheduling Chardonnay before Cabernet Sauvignon regardless of block location), while low cultivar synchrony indicates that site effects overwhelm genetic tendency, requiring block-specific monitoring and potentially reordering harvest sequence based on actual rather than expected phenology. The factors affecting cultivar synchrony include the inherent phenological plasticity of the variety (some cultivars showing stable phenology across environments, others responding more variably to site differences), the range of environmental conditions across which the cultivar is planted (broader environmental range typically reducing synchrony), and the management uniformity applied to the cultivar across sites (consistent practices promoting more similar development). The clone and rootstock effects within cultivars can substantially affect synchrony, as dif…
IAO_0000116: Cultivar_Synchrony_Quality addresses the phenological uniformity among vines of the same variety across different sites and conditions. This quality indicates whether genetic identity translates to phenological uniformity or is modified by environmental factors. The class supports variety-based planning through cultivar synchrony characterization across diverse plantings.
IAO_0000118: Rebsortenkohärenz @de
IAO_0000118: Sortensynchronie @de
IAO_0000118: Sortenuniformität @de
IAO_0000118: cultivar coherence
IAO_0000118: genetic developmental uniformity
IAO_0000118: genetische Entwicklungsuniformität @de
IAO_0000118: varietal uniformity
IAO_0000118: variety-level synchrony
IAO_0000119: Jones GV, Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France. American Journal of Enology and Viticulture 51(3): 249-261 Parker AK et al. (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17(2): 206-216
has db xref: PO:0025066

Cultivar Typical Aroma
type: Class
subclass of: Aroma Profile Maturation
IAO_0000112: In Gewürztraminer berries in Tramin, Alto Adige during BBCH 85-89, cultivar typical aroma develops through characteristic accumulation of linalool to 2.4 mg/L and distinctive cis-rose oxide to 85 µg/L providing the variety-defining lychee-rose character, with geraniol at 0.9 mg/L and citronellol at 0.4 mg/L contributing secondary floral complexity, trained panel varietal typicity rating of 9.2 on 10-point scale confirming achievement of characteristic Gewürztraminer aromatic expression recognizable by experienced tasters despite the warm vintage conditions averaging 25°C.
IAO_0000114: IAO_0000122
IAO_0000115: Cultivar typical aroma describes the genetically determined olfactory signature characteristic of individual Vitis vinifera varieties, wherein variety-specific expression of aromatic compound biosynthetic enzymes produces distinctive volatile profiles that enable varietal identification through scent alone and define the typicity expectations against which grape and wine aromatic quality are assessed, establishing the fundamental aromatic identity that distinguishes each cultivar throughout the 35-50 day post-veraison period culminating in harvest-maturity expression of characteristic varietal scent. This phenomenon reflects the genetic architecture of aromatic biosynthesis with variety-specific alleles of terpene synthases determining monoterpene profiles, unique expression patterns of O-methyltransferases establishing methoxypyrazine signatures in Sauvignon and Cabernet family varieties, variety-specific thiol precursor synthesis capacity creating tropical fruit potential in Sauvignon Blanc, and cultivar-distinctive carotenoid cleavage patterns generating characteristic norisoprenoid contributions to varietal complexity. The molecular basis of cultivar typical aroma involves transcriptional regulation through variety-specific promoter sequences controlling biosynthetic gene expression, structural variation in enzyme-coding genes affecting substrate specificity and product profiles, gene copy number variation influencing total biosynthetic capacity, and post-transcriptional regulatory mechanisms fine-tuning pathway outputs to establish the quantitative compound ratios that define varietal aromatic signatures. Sensory recognition of cultivar typical aroma enables variety identification through trained panel assessment and blind tasting exercises, with experienced evaluators achieving 75-95% correct identification rates for major aromatic varieties based on olfactory character alone, demonstrating the distinctiveness and reproducibility of varietal scent signatures d…
IAO_0000116: Cultivar_Typical_Aroma is subclass of Aroma_Profile_Maturation representing genetically-determined varietal olfactory character. Distinguishes from Mature_Aroma_Expression which describes general maturity. Sibling to Mature_Aroma_Expression and Optimal_Aroma_Development. Determined by variety-specific enzyme expression. Enables varietal identification. Typicity criterion for quality assessment. Modified but not determined by environment.
IAO_0000118: Kultivar-olfaktorische-Identität @de
IAO_0000118: Rebsorten-Duft-Charakter @de
IAO_0000118: cultivar olfactory identity
IAO_0000118: genetic aroma signature
IAO_0000118: genetische Aroma-Signatur @de
IAO_0000118: sortentypisches Aroma @de
IAO_0000118: varietal aromatic character
IAO_0000118: variety-specific scent
IAO_0000119: Martin DM et al (2010) Functional annotation of the grapevine terpene synthase gene family. BMC Plant Biology 10: 226 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Ebeler SE and Thorngate JH (2009) Wine chemistry and flavor. Journal of Agricultural and Food Chemistry 57: 8098-8108
has db xref: no direct PO equivalent

Cumulative Cold Exposure
type: Class
subclass of: Chilling Accumulation
IAO_0000112: In Grüner Veltliner vines in the Wachau, Austria, cumulative cold exposure builds through winter with total hours below 7.2°C reaching approximately 300 hours by late December, 700 hours by late January, and 1100 hours by late February, satisfying the cultivar requirement of approximately 1000-1100 hours, with this cumulative exposure achieved despite intermittent warm periods in January that temporarily interrupted but did not substantially reverse the dormancy release progress.
IAO_0000114: IAO_0000122
IAO_0000115: Cumulative cold exposure in Vitis vinifera represents the total physiologically effective low temperature experience accumulated by dormant buds during winter, encompassing all cold exposure that contributes to the progressive satisfaction of chilling requirements and dormancy release regardless of the specific quantification model employed. This concept emphasizes the integrative nature of dormancy release as a process responding to total cold exposure over time rather than to any single temperature event, with buds effectively summing their cold experience from dormancy establishment through eventual dormancy release. The physiological basis of cumulative cold exposure effects involves temperature-sensitive processes that gradually modify dormancy-maintaining mechanisms, with low temperatures activating specific enzymatic and regulatory processes that are largely inactive at warmer temperatures, allowing these dormancy-releasing reactions to proceed only during cold periods. The cellular processes activated by cold exposure include increased expression and activity of ABA catabolic enzymes, chromatin remodeling complexes that remove repressive modifications from growth-related genes, and signaling pathways that downregulate dormancy-associated MADS-box gene expression. The cumulative nature of cold exposure effects reflects the persistence of physiological changes induced during each cold period, with modifications to ABA levels, chromatin state, and gene expression being maintained during subsequent warmer periods rather than immediately reversing, allowing the effects of multiple cold exposures to accumulate toward dormancy release. The effectiveness of cold exposure for dormancy release varies with temperature, with moderately cold temperatures in the range of 0-7°C generally most effective, very cold temperatures below -5°C being less effective or ineffective, and the integration of variable temperatures into effective exposure being addressed by various chill…
IAO_0000116: Cumulative_Cold_Exposure represents the physiological integration aspect of Chilling_Accumulation emphasizing total effective cold experience. Distinguished from Progressive_Chilling_Units which addresses model-based quantification, while Cumulative_Cold_Exposure emphasizes the underlying physiological integration. Reflects the persistence of cold-induced changes allowing accumulation across variable temperature periods. Effective temperature range approximately 0-7°C. Total exposure requirements vary from approximately 400-1500 hours depending on cultivar.
IAO_0000118: Gesamtkälteeinwirkung @de
IAO_0000118: Kältesummen-Exposition @de
IAO_0000118: accumulated cold
IAO_0000118: akkumulierte Kälte @de
IAO_0000118: integrated cold experience
IAO_0000118: kumulative Kälteexposition @de
IAO_0000118: total cold exposure
IAO_0000118: winter cold sum
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056 Campoy JA et al (2011) High temperatures and time to budbreak in low chill apricot. Environmental and Experimental Botany 73: 134-142
has db xref: no direct PO equivalent

Currant Production Scion Role
type: Class
subclass of: Raisin Production Scion Role
IAO_0000112: Black Corinth (Zante Currant, Korinthiaki, Staphis) bears a Currant_Production_Scion_Role as the definitive currant variety cultivated for over 3,000 years in Greece, with tiny parthenocarpic berries (0.5-0.8 g fresh weight) containing no seeds and drying rapidly (7-10 days sun-drying) to produce intensely flavored dried currants (0.15-0.25 g) essential for traditional baking—fruitcakes, hot cross buns, spotted dick, mincemeat. Carina serves in a Currant_Production_Scion_Role as an Australian-bred currant variety, developed from Black Corinth parentage with improved productivity and disease resistance while maintaining the small berry size and intense flavor required for currant production. White Corinth (historically) bore a Currant_Production_Scion_Role producing light-colored currants, though it is now rarely cultivated commercially.
IAO_0000114: IAO_0000122
IAO_0000115: A raisin production scion role that inheres in a grafted scion cultivar by virtue of its production of very small, seedless berries suitable for drying into currants—the smallest category of dried grapes, prized for baking applications where their diminutive size enables even distribution through doughs and batters. Currant production scions are defined by tiny berry size (typically 0.3-1.0 g fresh weight, drying to 0.1-0.3 g), complete seedlessness achieved through parthenocarpy (fruit development without fertilization), and intense flavor development during drying that compensates for minimal individual berry mass. The name "currant" derives from "Corinth" (Greece), reflecting the historical production center for Zante currants (Black Corinth variety) that defined the category. Dried currants differ botanically from the unrelated Ribes currants (blackcurrant, redcurrant) which are true berries of a different plant family. Currant production is concentrated in Greece (Corinth region, Peloponnese), Australia, South Africa, and California, with significantly smaller volumes than standard raisin production.
IAO_0000116: Currant_Production_Scion_Role captures a specialized niche within dried grape production defined by extremely small berry size and complete seedlessness through parthenocarpy—contrasting with the stenospermocarpic seedlessness of Thompson Seedless which produces larger berries with soft seed traces. The parthenocarpic nature of currant varieties means berry development occurs without pollination, resulting in inherently small size that breeding cannot easily overcome without losing the seedless character. Currant production volumes are minor compared to raisins (less than 5% of dried grape trade) but the product commands significant price premiums for specialty baking applications. Greek currant production faces challenges including aging vineyards, rural depopulation, and competition from Australian expansion.
IAO_0000118: Corinthian grape
IAO_0000118: Korinthen-Traube @de
IAO_0000118: Korinthtraube @de
IAO_0000118: Zante currant grape
IAO_0000118: Zante-Traube @de
IAO_0000118: currant grape
IAO_0000118: drying currant variety
IAO_0000119: Christensen LP (2000) Raisin Production Manual, UC ANR Publication 3393 Creasy GL, Creasy LL (2009) Grapes, CABI Ledbetter CA, Ramming DW (1989) Seedlessness in grapes, Horticultural Reviews 11: 159-184 Dry PR, Gregory GR (1988) Grapevine varieties, in Viticulture Vol 1 Resources, Winetitles pp.: 119-138
has db xref: no direct PO equivalent

Curved Simple Unbranched Tendril
type: Class
subclass of: Simple Unbranched Tendril
disjoint with: Straight Simple Unbranched Tendril
IAO_0000112: A curved simple unbranched tendril at node 10 on a laterally oriented shoot of Vitis vinifera cv. Pinot Noir in Burgundy, France, measuring 17 cm arc length with approximately 45-degree total curvature creating a gentle C-shaped trajectory concave toward gravitational vertical, showing diameter variation from 3.2 mm near base to 2.6 mm near apex, asymmetric tissue development evident in cross-section with thicker cell walls on convex side indicating differential growth driving curvature, exhibiting modified circumnutation pattern where curved geometry creates three-dimensional spiral searching motion rather than planar sweeping, making contact with a horizontal trellis wire through curved approach facilitating rapid initial contact and coiling initiation, occurring on a shoot oriented 45 degrees from vertical where gravitropic and phototropic responses combine to induce tendril curvature, measured at BBCH stage 75 (berries pea-sized) in late June, representing the curved architecture common in Pinot Noir under non-vertical shoot orientations where 40-55% of unbranched tendrils show pronounced curvature.
IAO_0000114: IAO_0000122
IAO_0000115: A simple unbranched tendril exhibiting pronounced curvature in its relaxed non-coiled state in Vitis vinifera, characterized by tendril axis showing greater than 20-30 degrees deviation from a straight line between shoot attachment point and apex, often displaying S-shaped, C-shaped, or more complex curved trajectories resulting from differential growth patterns on opposite sides of the axis, variable diameter along length with potential tapering or localized thickening at curvature zones, and geometric properties creating three-dimensional exploration patterns during circumnutation that differ from straight tendril sweeping motions. Curved simple unbranched tendrils develop through differential growth rates on opposite sides of the developing axis driven by various factors including asymmetric light exposure creating phototropic curvature, gravitropic responses to shoot orientation inducing curvature toward or away from gravitational vector, mechanical perturbations from wind or touching creating thigmotropic responses, intrinsic developmental programs in some cultivars favoring curved rather than straight growth trajectories, or combinations of these factors operating during the elongation phase. The functional implications of curved architecture include modified spatial exploration patterns with curved geometry potentially enhancing probability of contact with three-dimensionally distributed supports in natural climbing contexts, reduced maximum reach distance compared to straight tendrils of equivalent length but potentially enhanced interaction with nearby supports through curved approach angles, possible increased flexibility facilitating coiling initiation and contact maintenance during wind-induced shoot movements, and potentially altered mechanical properties with curved geometry creating complex stress distributions under loading.
IAO_0000116: Curved simple unbranched tendrils are distinguished from straight simple unbranched tendrils by >20-30 degrees deviation from linear geometry in relaxed pre-coiling state, and from coiled tendrils by curvature representing growth trajectory rather than thigmotropic coiling response. Curvature degree, direction, and shape (C-curve, S-curve, complex) provide diagnostic information about causative factors, with consistent curvature direction across tendrils suggesting environmental drivers (light, gravity) while variable curvature patterns indicate intrinsic developmental variation or localized perturbations. Some cultivars show genetic tendencies toward curved rather than straight development, while others show facultative responses where curvature depends on shoot orientation, light conditions, and mechanical environment. Functionally, moderate curvature may enhance climbing in complex three-dimensional support structures characteristic of natural climbing contexts, while excessive curvature reduces reach distance and may compromise exploration efficiency in planar trellis systems typical of commercial viticulture.
IAO_0000118: bent unbranched tendril
IAO_0000118: curved-axis simple tendril
IAO_0000118: gebogene einfache Ranke @de
IAO_0000118: gekrümmte unverzweigte Ranke @de
IAO_0000118: nicht-lineare einzelne Kletterorgan @de
IAO_0000118: non-linear single tendril
IAO_0000119: Based on Darwin (1875) "The Movements and Habits of Climbing Plants" John Murray, London Jaffe & Galston (1968) "The physiology of tendrils" Annual Review of Plant Physiology 19=417-434 Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 136-150 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 173-194.
has db xref: PO:0025356

Cuticle Based Resistance Disposition
type: Class
subclass of: Botrytis Resistance Disposition
IAO_0000112: Detailed characterization of Cuticle_Based_Resistance_Disposition at INRA Montpellier examined cuticular properties across 12 cultivars using scanning electron microscopy of epicuticular wax morphology, gas chromatography-mass spectrometry of wax composition, and atomic force microscopy of surface nanomechanics. 'Grenache' exhibited dense epicuticular wax coverage (42 μg/cm²) with elaborate platelet crystals creating a rough, hydrophobic surface (water contact angle 142°) on which B. cinerea conidia showed 62% germination rate with delayed germ tube emergence (mean 18 hours). 'Chasselas' displayed sparse, amorphous wax (18 μg/cm²), smooth surface topography, and lower hydrophobicity (contact angle 98°), supporting 89% germination with rapid germ tube emergence (mean 8 hours). Controlled inoculation of surface-sterilized berries demonstrated that 'Grenache' developed infection in 24% of berries versus 58% in 'Chasselas' when inoculated with equivalent conidial suspensions onto intact surfaces. However, when cuticle was enzymatically removed with cutinase pre-treatment, infection rates equalized at 82-88%, confirming that differences in susceptibility were attributable to Cuticle_Based_Resistance_Disposition rather than post-penetration defense mechanisms.
IAO_0000114: IAO_0000122
IAO_0000115: A Cuticle_Based_Resistance_Disposition is a Botrytis_Resistance_Disposition that inheres in a Vitis vinifera berry and is realized through characteristics of the cuticular membrane that impede Botrytis cinerea conidial germination, germ tube penetration, and appressorium formation on the berry surface. The cuticle, comprising a cutin polymer matrix embedded with intracuticular waxes and covered by epicuticular wax deposits, serves as the outermost barrier between the berry and its environment, and its properties profoundly influence susceptibility to B. cinerea infection of intact fruit. Cuticle-based resistance mechanisms include cuticle thickness providing a physical barrier to direct penetration, wax crystal morphology and density affecting water retention and conidial adhesion, wax chemical composition influencing surface hydrophobicity and germination cue availability, and cuticle integrity (absence of microcracks and fissures) preventing pathogen access to underlying tissues. Epicuticular wax crystal structure varies among cultivars from amorphous films to elaborate crystalline plates, needles, or tubules, with potential effects on spore adhesion and germination microenvironment. Cuticle properties change during berry development, with cuticle deposition active during early development but often failing to keep pace with berry expansion during ripening, leading to cuticle thinning and microcracking that increases susceptibility. Cuticular characteristics are under genetic control with moderate heritability and represent selectable traits for breeding, though their contributions to field resistance are difficult to isolate from other resistance mechanisms.
IAO_0000116: Cuticle_Based_Resistance_Disposition is_a Botrytis_Resistance_Disposition. This class specifically addresses the outermost cuticular layer including epicuticular and intracuticular waxes, distinct from Thick_Skin_Disposition which encompasses overall exocarp mechanical properties. Cuticle properties affect the earliest infection stages including conidial adhesion, germination, and initial penetration. Cuticle integrity often declines during ripening as berry expansion outpaces cuticle deposition, explaining the increased susceptibility of mature berries to Botrytis infection.
IAO_0000118: Kutikula-basierte Resistenz-Disposition @de
IAO_0000118: Kutikuläre-Botrytis-Resistenz @de
IAO_0000118: Wachsschicht-Resistenz @de
IAO_0000118: cuticle barrier resistance
IAO_0000118: epicuticular defense
IAO_0000118: wax layer resistance
IAO_0000119: Comménil P et al. (1997) Surface waxes of grapevine grape berries and their role in pathogenicity of Botrytis cinerea, Journal of Experimental Botany 48:1599-1607 Gabler FM et al. (2003) Correlations of morphological, anatomical, and chemical features of grape berries with resistance to Botrytis cinerea, Phytopathology 93:1263-1273 Becker T, Knoche M (2012) Water movement through the surfaces of the grape berry and its stem, American Journal of Enology and Viticulture 63:100-108
has db xref: PO:0006070

Cuticle Layer
type: Class
subclass of: Exocarp
IAO_0000112: Cabernet Sauvignon cuticle layer at maturity measures 4.5-6.5 μm total thickness comprising cuticular layer (0.8-1.2 μm interfacing with epidermal cell wall), cutin matrix layer (2.8-4.2 μm bulk of cuticle), and epicuticular wax layer (wax crystalloids 0.9-1.5 μm height projecting from surface), with total wax content 150-185 μg/cm² berry surface (composition= 42% alkanes predominantly C29 and C31, 28% primary alcohols predominantly C26 and C28, 16% esters, 14% other), providing water vapor permeability 1.1×10⁻⁹ m s⁻¹ limiting transpiration to 1.2 g H₂O m⁻² h⁻¹, contact angle 105-115° creating hydrophobic surface, and characteristic waxy bloom visible on dark purple-black berries. Chardonnay white cultivar cuticle layer showing thinner characteristics= 2.8-4.5 μm total thickness with 85-120 μg/cm² wax content (lower than typical red cultivars), providing water permeability 1.5×10⁻⁹ m s⁻¹ (higher than thicker red cultivar cuticles, creating 1.5-1.9 g H₂O m⁻² h⁻¹ transpiration), contact angle 98-108° (moderate hydrophobicity), with thinner cuticle potentially contributing to white wine cultivar sensitivity to bunch rots and requiring careful canopy management for disease prevention. Syrah cuticle layer wax composition developmental changes= veraison (BBCH 81, week 10) showing 95 μg/cm² wax with 38% alkanes (C27-C31), 32% alcohols (C24-C30), higher proportion of shorter-chain components maturity (BBCH 89, week 18) showing 165 μg/cm² wax with 45% alkanes (C29-C33), 26% alcohols (C26-C32), shift toward very-long-chain components, demonstrating progressive wax deposition and compositional maturation enhancing barrier properties during ripening phase. Pinot Noir cuticle layer light exposure effects= sun-exposed clusters showing 5.5-7.5 μm cuticle with 180-220 μg/cm² wax, contact angle 108-118°, transpiration 0.9-1.3 g H₂O m⁻² h⁻¹ shaded clusters showing 3.2-4.8 μm cuticle with 95-135 μg/cm² wax, contact angle 96-106°, transpiration 1.4-2.1 g H₂O m⁻² h⁻¹, demonstrating UV/s…
IAO_0000114: IAO_0000122
IAO_0000115: A cuticle layer is the outermost acellular covering of the berry epidermis comprising cutin matrix, embedded waxes, and epicuticular wax deposits, typically 2-8 μm total thickness at maturity, serving as primary barrier against water loss, pathogen penetration, and environmental stresses while determining berry surface properties including waxy bloom appearance, hydrophobicity, and gas exchange limitations. Cuticle layer structure comprises from interior to exterior= (1) cuticular layer (innermost cuticle zone) 0.5-1.5 μm thick interfacing with outer epidermal cell wall, consisting of cutin matrix with embedded polysaccharides from cell wall creating transition zone between wall and cuticle proper (2) cutin matrix layer (middle cuticle zone) 2-5 μm thick comprising the bulk of cuticle thickness, consisting of cross-linked polyester of C16 and C18 hydroxy and epoxy fatty acids (primarily 16-hydroxypalmitic acid, 9,10-epoxy-18-hydroxyoctadecanoic acid) creating hydrophobic three-dimensional polymer network providing structural framework and barrier properties (3) epicuticular wax layer (outermost cuticle zone) consisting of wax embedded in outer cutin matrix (intracuticular wax) and wax deposited on cuticle surface (epicuticular wax crystalloids projecting 0.5-2 μm from surface creating bloom visible as whitish coating on berry surface). Cuticle layer composition shows two major chemical components= (1) cutin (polymer component) comprising 40-60% of cuticle dry weight, providing structural integrity and continuous barrier (2) waxes (extractable lipid component) comprising 40-60% of cuticle dry weight, total 50-250 μg/cm² berry surface area, with wax composition including very-long-chain aliphatic compounds (alkanes C25-C33 typically 35-50% of total wax, primary alcohols C24-C32 typically 20-35%, fatty acid esters typically 10-25%, minor components including aldehydes, ketones, triterpenes, sterols). Cuticle layer barrier properties= (1) water permeability very low at …
IAO_0000116: Cuticle_Layer represents the outermost acellular barrier and is the primary component of the exocarp/berry skin providing water and pathogen barrier functions. Sub-classification into Waxy and Protective cuticle emphasizes different aspects of cuticle function. Understanding cuticle layer structure, composition, and properties is essential for comprehending berry water relations (transpiration, splitting susceptibility), pathogen resistance (barrier to infection), post-harvest handling (water loss rates), and environmental stress responses (drought tolerance). The cuticle is the first line of defense against environmental challenges.
IAO_0000118: Cuticula-Schicht @de
IAO_0000118: Wachsschicht @de
IAO_0000118: Wachsüberzug @de
IAO_0000118: cuticular layer
IAO_0000118: waxy covering
IAO_0000119: Rogiers, S.Y. et al. (2004). Grape berry epicuticular wax and transpiration during ripening. American Journal of Enology and Viticulture 55=121-127 Rosenquist, J.K., Morrison, J.C. (1989). Factors affecting cuticle and wax accumulation on grape berries. American Journal of Enology and Viticulture 40=241-244 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-180.
has db xref: PO:0025248

Cuticle Thickness Disposition
type: Class
subclass of: Physical Barrier Disposition
IAO_0000112: Quantitative analysis of Cuticle_Thickness_Disposition at the University of Adelaide characterized cuticular properties across 18 wine grape cultivars on both leaves and berries using transmission electron microscopy and chemical extraction methods. Leaf cuticle thickness (measured on mature, fully expanded leaves at véraison) ranged from 1.9 μm ('Pinot Noir') to 4.8 μm ('Cabernet Sauvignon'), while berry cuticle thickness at harvest ranged from 2.4 μm ('Pinot Noir') to 6.2 μm ('Grenache'). Cuticle thickness was moderately heritable (h² = 0.52 for leaves, 0.61 for berries) and showed strong organ correlation (r = 0.78 between leaf and berry thickness within cultivars). Controlled inoculation experiments demonstrated that Cuticle_Thickness_Disposition significantly affected powdery mildew establishment, with infection success (appressorial penetration rate) negatively correlated with leaf cuticle thickness (r = -0.68). Cultivars with thick cuticles including 'Cabernet Sauvignon' (4.8 μm) showed 55% lower penetration success than thin-cuticle 'Pinot Noir' (1.9 μm) at equivalent inoculum loads. For Botrytis, berry cuticle thickness was inversely correlated with unwounded infection severity (r = -0.72), with 'Grenache' (6.2 μm) showing 75% lower infection than 'Pinot Noir' (2.4 μm) under controlled humidity chamber conditions. These findings validate Cuticle_Thickness_Disposition as a selectable trait contributing to disease resistance.
IAO_0000114: IAO_0000122
IAO_0000115: A Cuticle_Thickness_Disposition is a Physical_Barrier_Disposition that inheres in a Vitis vinifera plant and is realized through the development of a thick cuticular membrane covering aerial plant surfaces, providing enhanced resistance to pathogen penetration, reduced water loss, and protection against environmental stresses. This disposition represents the quantitative aspect of cuticle development, with thicker cuticles generally providing greater barrier function against direct-penetrating pathogens and environmental challenges. The plant cuticle is a continuous hydrophobic layer covering all aerial organs, composed of a cutin polyester matrix embedded with waxes (intracuticular) and overlaid by epicuticular wax crystals, together forming the primary interface between the plant and its environment. In grapevine, cuticle thickness varies substantially among organs (berries typically thicker than leaves), developmental stages (increasing during maturation), and genotypes (2-6 μm range among cultivars on mature leaves). Thick cuticles impede direct penetration by pathogens such as Erysiphe necator (powdery mildew), which must breach the cuticle to access epidermal cells, and Botrytis cinerea, which secretes cutinases to degrade the cuticle during infection. Additionally, thick cuticles reduce pathogen adhesion, limit diffusion of pathogen enzymes and toxins, and decrease the effectiveness of cutinase-mediated penetration. Cuticle_Thickness_Disposition is particularly relevant for berry resistance to bunch rots, where thick berry cuticles represent a primary defense against post-véraison infection.
IAO_0000116: Cuticle_Thickness_Disposition is_a Physical_Barrier_Disposition. Cuticle thickness affects resistance to direct-penetrating pathogens (powdery mildew, Botrytis) but not stomatal-penetrating pathogens (downy mildew). Thickness is one aspect of cuticular defense alongside wax composition, crystal morphology, and hydrophobicity. Berry cuticle thickness is particularly important for bunch rot resistance, relating to Cuticle_Based_Resistance_Disposition under Botrytis_Resistance_Disposition, though the present class addresses the mechanistic trait rather than resistance to a specific pathogen.
IAO_0000118: Kutikula-Entwicklung @de
IAO_0000118: Kutikuladicke-Disposition @de
IAO_0000118: Wachsschicht-Stärke @de
IAO_0000118: cuticle development
IAO_0000118: cuticular membrane thickness
IAO_0000118: epicuticular barrier
IAO_0000119: Yeats TH, Rose JKC (2013) The formation and function of plant cuticles, Plant Physiology 163:5-20 Comménil P et al. (1997) Host-pathogen interactions during infection of grape berries by Botrytis cinerea, VITIS Journal of Grapevine Research 36:193-198 Dry IB, Thomas MR (2015) Molecular genetics of grape berry ripening, Advances in Botanical Research 74:325-361
has db xref: PO:0006070

Cuticular Transpiration Disposition
type: Class
subclass of: Transpiration Disposition
disjoint with: Stomatal Conductance Disposition
IAO_0000112: Cuticular transpiration in grapevine leaves accounts for 2-10% of total water loss under well-watered conditions but becomes the dominant pathway during prolonged stomatal closure, with minimum conductance (gmin) ranging from 3-15 mmol H₂O/m²/s across genotypes. Cultivars with thick cuticles and dense epicuticular wax such as Carignane and Monastrell show low gmin (3-6 mmol/m²/s), while thin-cuticled types like Pinot Noir show higher residual conductance (10-15 mmol/m²/s). Cuticular conductance increases with leaf age (senescent leaves showing 2-3× higher gmin than mature leaves) and following physical damage or pathogen infection. Berry cuticular conductance of 0.5-3.0 mmol/m²/s contributes to post-veraison berry water loss and concentration.
IAO_0000114: IAO_0000122
IAO_0000115: A transpiration disposition that is the inherited capacity of a Vitis vinifera plant to lose water vapor through the cuticle and associated epicuticular waxes when stomata are closed, with genotype-specific residual conductance determined by cuticle thickness, wax composition, and the presence of cuticular cracks or imperfections.
IAO_0000116: Cuticular transpiration represents the irreducible water loss that occurs even when stomata are fully closed, becoming critical during severe drought when stomatal closure is complete. Low cuticular conductance extends survival time during prolonged water deficit by slowing desiccation. The trait is determined by cuticle development during leaf expansion and shows limited plasticity in mature leaves. Berry cuticular properties affect fruit quality through water loss and concentration effects, particularly in late-harvest scenarios.
IAO_0000118: Mindestwasserverlust @de
IAO_0000118: Residualtranspiration @de
IAO_0000118: cuticular water loss trait
IAO_0000118: kutikuläre Transpiration @de
IAO_0000118: minimum conductance
IAO_0000118: residual transpiration
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 65-72 Blanke MM, Leyhe A (1987) Stomatal activity of the grape berry cv. Riesling, Müller-Thurgau and Ehrenfelser. Journal of Plant Physiology 127:451-460
has db xref: no direct PO equivalent

Cuticular Transpiration Quality
type: Class
subclass of: Transpiration Rate Quality
IAO_0000112: Cuticular transpiration assessment comparing drought-tolerant and sensitive grapevine selections reveals the contribution of cuticle properties to drought survival, with tolerant selection showing cuticular conductance of 4.5 mmol/m²/s (low residual water loss when stomata closed) while sensitive selection shows 12.8 mmol/m²/s, with the 2.8-fold difference in minimum conductance translating to proportional difference in water loss rate during prolonged stomatal closure, affecting survival time under severe drought by approximately 60% and demonstrating how cuticular properties contribute to drought tolerance beyond stomatal regulation.
IAO_0000114: IAO_0000122
IAO_0000115: Cuticular transpiration quality is a transpiration rate quality that represents the rate of water vapor loss through the cuticle when stomata are closed, characterizing the residual, unregulated water loss that continues regardless of stomatal aperture and determines minimum transpiration rate under severe stress when stomatal closure is complete. Within the BFO framework, this quality specifically addresses the non-stomatal component of transpiration, distinguishing cuticular loss from regulated stomatal transpiration while recognizing that cuticular transpiration, though typically representing only 5-10% of total transpiration when stomata are open, becomes the dominant pathway under severe stress when stomatal closure eliminates the regulated component. The ontological significance lies in cuticular transpiration determining the minimum water loss rate that the vine cannot reduce below regardless of stomatal regulation, where the magnitude of cuticular conductance establishes the water cost of surviving drought periods when stomata are fully closed and affects the time course of dehydration under severe stress conditions. The physical basis for cuticular transpiration involves water vapor diffusion through the lipophilic cuticular membrane that covers the epidermis, with cuticle permeability determined by wax composition, wax amount, and cuticle structure, creating a diffusion pathway that lacks the regulatory capacity of stomata but provides essential protection against excessive water loss. The quantitative ranges for cuticular conductance in Vitis vinifera typically span 3-20 mmol/m²/s (compared to stomatal conductance of 50-400 mmol/m²/s when open), with the variation reflecting both genetic differences in cuticle properties and environmental effects on cuticle development including light intensity, humidity during growth, and leaf age. The stress tolerance implications of cuticular transpiration are significant, as cultivars or conditions producing lower cut…
IAO_0000116: Cuticular_Transpiration_Quality addresses the non-regulated water loss through the cuticle when stomata are closed. This quality determines minimum transpiration and affects drought survival capacity. The class supports drought tolerance assessment through cuticular conductance characterization revealing residual water loss potential.
IAO_0000118: Minimalleitfähigkeit @de
IAO_0000118: cuticular conductance
IAO_0000118: gmin @de
IAO_0000118: kutikuläre Transpiration @de
IAO_0000118: kutikulärer Wasserverlust @de
IAO_0000118: minimum conductance
IAO_0000118: residual transpiration
IAO_0000119: Kerstiens G (1996) Cuticular water permeability and its physiological significance. Journal of Experimental Botany 47(12): 1813-1832 Leide J et al. (2007) The developmental pattern of tomato fruit wax accumulation and its impact on cuticular transpiration barrier properties. Plant Physiology 144(3): 1667-1679
has db xref: PO:0006002

Cutting Adventitious Root
type: Class
subclass of: Adventitious Root
IAO_0000112: 110 Richter rootstock hardwood cutting showing cutting adventitious roots, cutting 32 cm length with 4 nodes treated with 3500 ppm IBA, basal callus visible day 8, root primordia detected microscopically day 12, first roots emerging from nodes and basal callus day 18, cutting producing 11 adventitious roots by day 32 (7 nodal, 4 callus-derived), roots 3-8 cm length with lateral branching, cutting ready for nursery planting with functional root system enabling establishment, cutting adventitious roots enabling successful vegetative propagation maintaining 110R genetic identity
IAO_0000114: IAO_0000122
IAO_0000115: Cutting adventitious root is adventitious root formed on vegetative cutting comprising severed stem, cane, or shoot segment used for propagation, characterized by development in response to cutting preparation and favorable rooting conditions enabling severed shoot to establish independent root system, showing origin from nodes, internodes, or basal callus depending on cultivar and conditions, demonstrating dependence on endogenous carbohydrate reserves and hormones in cutting supporting root initiation and early development, and serving propagation function enabling clonal reproduction maintaining exact genetic identity of parent vine, with cutting adventitious roots in viticulture representing foundation of commercial propagation where hardwood or green cuttings treated with hormones and placed in appropriate media develop root systems allowing establishment as independent vines, exhibiting typical developmental sequence of cutting preparation triggering wound response and auxin accumulation, root primordia initiating 5-15 days after treatment, roots emerging 12-25 days, and functional root system developing 3-8 weeks enabling cutting transplanting, and demonstrating that cutting rooting capacity represents critical cultivar characteristic determining propagation ease, success rate, and commercial viability with easy-rooting cultivars producing abundant roots rapidly while difficult cultivars requiring special treatments and showing lower success. Cutting adventitious root in hardwood cuttings includes= showing dormant cane use (hardwood cuttings prepared from dormant one-year canes during winter pruning), exhibiting typical dimensions (cuttings 25-40 cm length with 3-5 nodes providing adequate reserves and rooting sites), demonstrating callusing period (cuttings often callused in warm humid conditions promoting basal callus before rooting), revealing auxin treatment (hardwood cuttings commonly treated with 2000-8000 ppm IBA or NAA promoting root initiation), and …
IAO_0000116: Cutting_Adventitious_Root emphasizes propagation cutting context and is distinguished from other adventitious roots by focus on severed cutting. Includes Propagation_Cutting_Adventitious_Root and Rooted_Cutting_Adventitious_Root. Critical for understanding cutting propagation, carbohydrate dependence, hormone treatment, rooting stages, success factors, and the adventitious roots enabling vegetative propagation through cutting rooting fundamental to viticulture.
IAO_0000118: Clonal root
IAO_0000118: Klonale Wurzel @de
IAO_0000118: Propagation cutting root
IAO_0000118: Stecklings-Adventivwurzel @de
IAO_0000118: Vegetative cutting root
IAO_0000118: Vermehrungs-Stecklingswurzel @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0000003

Cutting Role
type: Class
subclass of: Propagation Material Role
IAO_0000112: A 30 cm segment of dormant SO4 rootstock cane bears a Cutting_Role, prepared for rooting in nursery beds or callusing boxes to produce either rooted rootstock liners or benchgraft rootstock components. A single-node green cutting of Chardonnay serves in a Cutting_Role for rapid multiplication of virus-tested material, rooted under mist with bottom heat to maximize propagation rate from limited nuclear stock. A three-node hardwood cutting of Riparia Gloire bears a Cutting_Role in traditional rootstock propagation, planted directly in nursery rows for field rooting without the controlled environment required for green cuttings.
IAO_0000114: IAO_0000122
IAO_0000115: A propagation material role that inheres in a severed stem segment (cane piece) of Vitis vinifera or a Vitis hybrid by virtue of its function in vegetative propagation through adventitious root formation, representing the primary multiplication method for grapevine rootstocks and the rootstock component of grafted vines. Cuttings exploit the grapevine's capacity for adventitious root initiation from cambial and parenchymal tissues, developing functional root systems when basal tissues are exposed to appropriate moisture, temperature, and hormonal conditions. Cutting propagation maintains clonal identity (all progeny genetically identical to the source plant) and represents the most cost-effective large-scale multiplication method for grapevines. Cutting roles are subclassified by physiological state at harvest (hardwood from dormant canes, softwood from actively growing shoots, semi-hardwood from partially matured tissue) and by node configuration (single-node, two-node, three-node), with these parameters influencing rooting success, multiplication efficiency, and handling requirements. Rootstock cutting propagation produces either standalone rooted rootstocks (for field budding) or serves as the root-forming component of benchgrafts.
IAO_0000116: Cutting_Role is the foundational propagation category for grapevines, with subclasses distinguishing physiological state (hardwood versus softwood versus semi-hardwood) and nodal configuration (single, two, three nodes). The choice among cutting types involves tradeoffs between multiplication rate (maximized with single-node cuttings that produce more propagules per unit of source material), rooting success (generally higher with larger cuttings having greater carbohydrate reserves), and production system requirements (hardwood cuttings require only dormant storage while green cuttings need mist facilities and climate control). Rooting capacity varies dramatically among grapevine genotypes—V. rupestris and V. champinii root easily (>80% success), while V. berlandieri roots with difficulty (<30% without treatment)—determining which rootstock genotypes are commercially viable for cutting propagation.
IAO_0000118: Rebsteckling @de
IAO_0000118: Steckholz @de
IAO_0000118: Steckling @de
IAO_0000118: cane cutting
IAO_0000118: stem cutting
IAO_0000118: vegetative cutting
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 344-380 Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Pongrácz DP (1983) Rootstocks for Grape-vines, David Philip Publishers Smart DR et al. (2006) Grapevine rooting patterns, American Journal of Enology and Viticulture 57: 89-104
has db xref: PO:0000010

Cyanidin Accumulation Disposition
type: Class
subclass of: Anthocyanin Accumulation Disposition
IAO_0000112: Cyanidin-3-O-glucoside typically comprises 2-15% of total anthocyanins in most V. vinifera cultivars, but reaches elevated proportions (15-35%) in specific genotypes including Sangiovese, Nebbiolo, and Pinot Noir. The cyanidin pathway branches from dihydroquercetin via DFR and ANS without F3'5'H involvement, with F3'H converting dihydrokaempferol to dihydroquercetin. Cyanidin shows λmax of 506-513 nm, contributing orange-red hues distinct from the purple-blue of malvidin derivatives. The 3',4'-dihydroxylated B-ring of cyanidin lacks the methoxy groups that stabilize malvidin, resulting in faster color loss under oxidative conditions. Sangiovese wines owe their characteristic bright ruby-red color partly to elevated cyanidin proportions.
IAO_0000114: IAO_0000122
IAO_0000115: An anthocyanin accumulation disposition that is the inherited capacity of a Vitis vinifera plant to accumulate cyanidin-based anthocyanins (cyanidin-3-O-glucoside and derivatives) as a significant proportion of total pigments, resulting from elevated flavonoid 3'-hydroxylase (F3'H) activity relative to F3'5'H and producing red-orange hue contributions to wine color.
IAO_0000116: Cyanidin accumulation represents the alternative branch of the anthocyanin pathway competing with malvidin synthesis for common precursors. The F3'H/F3'5'H expression ratio largely determines the cyanidin/malvidin balance, with cultivar-specific regulatory patterns established early in berry development. Elevated cyanidin is characteristic of some traditional Italian cultivars (Sangiovese, Nebbiolo) and contributes to their distinctive color profiles. The lower stability of cyanidin-based color may contribute to the faster color evolution observed in wines from these cultivars.
IAO_0000118: Cyanidin-Akkumulation @de
IAO_0000118: Cyanidin-Einlagerung @de
IAO_0000118: Cyanidingehalt @de
IAO_0000118: cyanidin content trait
IAO_0000118: cyanidin-type pigmentation
IAO_0000118: di-hydroxylated anthocyanin
IAO_0000119: Mattivi F et al. (2006) Metabolite profiling of grape: flavonols and anthocyanins. Journal of Agricultural and Food Chemistry 54:7692-7702 Rinaldi A et al. (2020) Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape. Food Chemistry 312:126045
has db xref: no direct PO equivalent

Cyanidin Content Quality
type: Class
subclass of: Anthocyanin Content Quality
IAO_0000112: Cyanidin content quality in Sangiovese from Montalcino distinguishes this Tuscan variety from Bordeaux cultivars, with cyanidin-based anthocyanins comprising 12-22% of total anthocyanins compared to less than 5% in Cabernet Sauvignon this elevated cyanidin proportion, combined with relatively low total anthocyanin concentration (300-600 mg/kg), produces the translucent ruby-garnet color and orange-red rim characteristic of Brunello di Montalcino that contrasts with the deeper, more purple-black hues of Bordeaux-style wines.
IAO_0000114: IAO_0000122
IAO_0000115: Cyanidin_Content_Quality represents the chemical quality characterizing the concentration of cyanidin-based anthocyanins in grape berry skins, capturing the simplest dihydroxylated anthocyanidin that produces orange-red coloration. Cyanidin (3',4',5,7-tetrahydroxyflavylium) bears hydroxyl groups at the 3' and 4' positions of the B ring without methoxylation, representing the direct product of flavonoid 3'-hydroxylase (F3'H) activity on dihydrokaempferol in the anthocyanin biosynthetic pathway. This structural simplicity, with only two B-ring substituents compared to three in delphinidin-type anthocyanidins, contributes to the characteristic orange-red rather than blue-red hue of cyanidin-based pigments. In most Vitis vinifera cultivars, cyanidin-3-glucoside comprises only 1-5% of total anthocyanins because F3'5'H activity preferentially directs flux toward trihydroxylated anthocyanidins (delphinidin, petunidin, malvidin). However, certain cultivars show elevated cyanidin content due to reduced F3'5'H expression or activity, creating redder, less blue-shifted color profiles. Sangiovese, the signature variety of Tuscany, notably produces relatively high proportions of cyanidin (10-25% of total anthocyanins) compared to Bordeaux varieties, contributing to its characteristically ruby-red rather than purple-black coloration. Cyanidin content provides a varietal marker and influences wine color hue, with cyanidin-rich wines displaying more orange-red tones particularly as they age and monomeric anthocyanins decline relative to polymeric pigments.
IAO_0000116: Cyanidin_Content_Quality addresses the dihydroxylated B-ring anthocyanidin that represents the most structurally basic colored anthocyanin. The F3'H/F3'5'H enzyme ratio controls the balance between dihydroxylated (cyanidin, peonidin) and trihydroxylated (delphinidin, petunidin, malvidin) anthocyanidins, making this ratio a key determinant of wine color hue. Cyanidin is less stable than methylated malvidin, contributing to color evolution during aging. The orange-red hue of cyanidin contrasts with the blue-red of malvidin, with intermediate colors resulting from mixtures.
IAO_0000118: Cy-3-glc content
IAO_0000118: Cyanidin-3-glucosid-Konzentration @de
IAO_0000118: Cyanidingehalt @de
IAO_0000118: Cyanidinpigmentqualität @de
IAO_0000118: cyanidin pigment quality
IAO_0000118: cyanidin-3-glucoside content
IAO_0000118: dihydroxylated anthocyanin concentration
IAO_0000118: dihydroxylierter Anthocyangehalt @de
IAO_0000119: Castellarin SD et al. (2007) Colour Variation in Red Grapevines (Vitis vinifera L.): Genomic Organisation, Expression of Flavonoid 3'-Hydroxylase, Flavonoid 3',5'-Hydroxylase Genes and Related Metabolite Profiling of Red Cyanidin-/Blue Delphinidin-Based Anthocyanins in Berry Skin. BMC Genomics 8(1): 428 Mattivi F et al. (2006) Metabolite Profiling of Grape: Flavonols and Anthocyanins. Journal of Agricultural and Food Chemistry 54(20): 7692-7702
has db xref: no direct PO equivalent

Cylindrical Quality
type: Class
subclass of: Overall Form Quality
IAO_0000112: Cluster architecture in Riesling exemplifies cylindrical form, with typical clusters displaying length-to-width ratios of 2.5-3.5 and relatively uniform width from the first lateral branches to the cluster tip this elongated cylindrical architecture with length of 12-18 cm and consistent width of 5-7 cm creates moderate compactness that balances disease resistance against the complete looseness that would impede harvesting, contributing to Riesling's adaptability across diverse climatic conditions from cool German valleys to warm Australian regions.
IAO_0000114: IAO_0000122
IAO_0000115: Cylindrical_Quality represents the overall form characteristic of organs exhibiting elongated geometry with relatively parallel sides along the major portion of their length, creating a tube-like or rod-like appearance. In grapevine contexts, cylindrical form applies primarily to clusters and to extremely elongated berries. Cylindrical cluster form describes bunches where the width remains relatively constant from shoulders to tip, contrasting with conical clusters that taper progressively. Cylindrical clusters typically exhibit length-to-width ratios exceeding 2.0 and are characteristic of cultivars including Riesling, Silvaner, and many Muscat varieties. The uniform width along the rachis results from consistent fruit set across successive branching orders and similar berry sizes throughout the cluster. Cylindrical cluster architecture affects harvest handling, with elongated cylindrical clusters requiring careful orientation in picking bins to avoid mechanical damage. Berry form approaching cylindrical occurs in highly elongated cultivars like Ladies Finger (Menindee Seedless), where length-to-width ratios may exceed 2.0-2.5 with nearly parallel sides along the berry midsection. Such extremely elongated berries are rare in wine grapes but valued in some table grape markets for their distinctive appearance. Cylindrical form assessment employs the length-to-width ratio combined with evaluation of side parallelism along the organ's length. OIV descriptor 208 (cluster shape) specifically identifies cylindrical as a primary cluster architecture category.
IAO_0000116: Cylindrical_Quality in the VVO applies primarily to cluster form rather than berry form, as truly cylindrical berries are rare. The distinction between cylindrical and conical cluster form can be subtle when clusters exhibit only slight tapering the cylindrical classification applies when the width at the cluster tip is at least 80% of the maximum width at the shoulders. OIV descriptor 208 category 1 (cylindrical) provides the standardized reference. For berries, extreme elongation with parallel sides grades into the Finger-shaped category in some classification systems. The cylindrical form of internodes and petioles is treated under Diameter_Quality rather than as a shape category.
IAO_0000118: Zylinderform @de
IAO_0000118: column-like shape
IAO_0000118: elongated parallel-sided form
IAO_0000118: rod-shaped quality
IAO_0000118: röhrenförmige Gestalt @de
IAO_0000118: tubular form
IAO_0000118: walzenförmige Form @de
IAO_0000118: zylindrische Qualität @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 87-88 Tello J and Ibáñez J (2014) Morphological and Microsatellite Characterization of Ancient Minority Grapevine Cultivars from Aragón. American Journal of Enology and Viticulture 65(4): 469-478
has db xref: no direct PO equivalent

DAC Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The DAC designation Weinviertel DAC (established 2003 as the first Austrian DAC) identifies wines from the Weinviertel region in Lower Austria that are produced exclusively from Grüner Veltliner displaying the characteristic peppery, spicy profile typical of the region — the DAC specification requires 100% Grüner Veltliner, dry style (maximum 6 g/L residual sugar), minimum 12% alcohol, and approval by a regional tasting commission assessing typicity and quality. Wines from the same region that do not meet DAC criteria (e.g., Riesling, Welschriesling, or atypical Grüner Veltliner styles) are classified under the broader Niederösterreich designation, creating a regulatory incentive for producers to align their production with the defined regional identity.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the Austrian wine classification system that identifies a wine as a Districtus Austriae Controllatus — a geographically specific, regionally typical wine from one of Austria's designated DAC appellations, produced according to regional production specifications that define authorized grape varieties, wine styles, and quality parameters designed to express the characteristic terroir identity of the designated region, formally classified as a Protected Designation of Origin under EU harmonization.
IAO_0000116: DAC_Designation documents Austria's distinctive appellation system introduced in 2003 as a typicity-focused complement to the traditional Qualitätswein system based primarily on must weight (Oechsle/KMW). The DAC concept explicitly prioritizes regional typicity — the distinctive character associated with a specific cultivar-terroir combination — over quality level defined by sugar concentration at harvest: this philosophical approach differs from both the French AOC model (which defines production rules without necessarily specifying a single dominant cultivar) and the traditional Austrian/German Prädikat model (which ranks wines by must weight). Austria currently has 18 DAC designations, each specifying the characteristic grape variety or varieties and wine style for its region — Weinviertel DAC for Grüner Veltliner, Mittelburgenland DAC for Blaufränkisch, Kamptal DAC and Kremstal DAC for Grüner Veltliner and Riesling, and Leithaberg DAC for both white and red wines from specified varieties.
IAO_0000118: Austrian controlled origin designation
IAO_0000118: DAC
IAO_0000118: DAC-Bezeichnung @de
IAO_0000118: Districtus Austriae Controllatus
IAO_0000118: Districtus-Austriae-Controllatus-Klassifikation @de
IAO_0000118: österreichische kontrollierte Herkunftsbezeichnung @de
IAO_0000119: Austrian Wine Law (Weingesetz 2009) §13-16 Austrian Wine Marketing Board (ÖWM) (2023) DAC Appellations EU Regulation 1308/2013 Art. 93
has db xref: no direct PO equivalent

Dagger Nematode Resistant Rootstock Role
type: Class
subclass of: Nematode Resistant Rootstock Role
IAO_0000112: Muscadinia rotundifolia and derived hybrids such as VR 043-43 and O39-16 show strong resistance to Xiphinema index with population reductions exceeding 90% compared to susceptible SO4 or 5BB Kober, critical for managing GFLV in replant situations in Champagne and Burgundy. Dog Ridge (V. champinii) demonstrates moderate resistance to X. americanum complex species (population reduction 50-70%), providing protection against Tomato ringspot virus transmission in northeastern United States vineyards. 1616C (Solonis × Riparia) shows resistance to X. diversicaudatum in German experimental trials, though this species is less commonly problematic in commercial viticulture than X. index.
IAO_0000114: IAO_0000122
IAO_0000115: A nematode-resistance rootstock role that inheres in a grafted rootstock by virtue of its capacity to resist feeding and population buildup by dagger nematodes of the genus Xiphinema, particularly species of viticultural importance including X. index (the Grapevine fanleaf virus vector), X. americanum sensu lato (vectors of Tomato ringspot virus and other nepoviruses), and X. diversicaudatum. Dagger nematodes are migratory ectoparasites that feed on root tips and elongation zones using a long odontostyle (80-150 µm depending on species), causing direct damage through root tip destruction and indirect damage as vectors of nepoviruses. Resistant rootstocks deter Xiphinema feeding through root anatomical features, production of repellent exudates, and reduced nutritional suitability of root tissue. Resistance is assessed by nematode population density per gram root or per 250 cm³ soil, with resistant genotypes supporting 70-90% lower populations than susceptible V. vinifera cultivars.
IAO_0000116: Dagger_Nematode_Resistant_Rootstock_Role encompasses resistance to the Xiphinema genus generally, with Xiphinema_Index_Resistant_Rootstock_Role as the most important specific subclass due to the critical role of X. index as the GFLV vector. Xiphinema species differ in their host associations, geographic distribution, and virus vector competence resistance to one species does not guarantee resistance to others. Muscadinia rotundifolia carries the strongest known Xiphinema resistance but presents graft compatibility challenges that ongoing breeding programs (INRAE Colmar, UC Davis) are working to overcome through backcrossing approaches.
IAO_0000118: Dolchnematodenresistente Unterlage @de
IAO_0000118: Xiphinema resistant rootstock
IAO_0000118: Xiphinema-resistente Unterlage @de
IAO_0000118: dagger nematode resistant rootstock
IAO_0000118: ectoparasitic nematode resistant rootstock
IAO_0000118: gegen Dolchälchen resistente Unterlage @de
IAO_0000119: Walker MA et al. (1994) Resistance to Xiphinema index in Vitis and Muscadinia species, Vitis 33: 75-78 Bouquet A et al. (2000) Grapevine rootstocks with resistance to Xiphinema index, Acta Horticulturae 528: 521-528 Brown DJF et al. (1993) Transmission of viruses by plant nematodes, Annual Review of Phytopathology 31: 55-80 Andret-Link P et al. (2004) Grapevine fanleaf virus, Journal of Plant Pathology 86: 183-195
has db xref: no direct PO equivalent

Damage State Quality
type: Class
subclass of: Structural Integrity Quality
IAO_0000112: Damage state quality assessment at arrival inspection for imported Flame Seedless follows USDA grade standards specifying maximum allowable defects of 4% total damage for US Fancy grade, including no more than 1% decay (any visible Botrytis, sour rot, or other microbial growth), 2% mechanical damage (cuts, punctures, bruises), and 1% other defects (sunburn, shatter) lots exceeding these thresholds are downgraded to US No. 1 (8% total damage tolerance) or US No. 2 (12% tolerance), with corresponding price reductions of 15-25% per grade level that determine whether shipments generate profit or loss for importers.
IAO_0000114: IAO_0000122
IAO_0000115: Damage_State_Quality encompasses the structural integrity qualities characterizing the presence, type, and extent of physical injury or deterioration in grapevine organs. This category addresses deviations from the intact, undamaged condition that compromise organ function, quality, or marketability. Damage represents the negative outcome of mechanical, environmental, physiological, or biological insults that disrupt tissue structure. The category subdivides into specific damage types including Mechanical_Damage_Quality addressing injury from physical forces, Splitting_Quality capturing rupture of the berry skin, and Shriveling_Quality describing water loss and tissue collapse. Additional damage types not captured in child classes include sunburn damage, frost injury, hail damage, insect feeding injury, and disease lesions. The damage state of a population is typically expressed as the percentage of organs showing each damage type and the severity distribution within damaged organs. Damage assessment follows standardized protocols that define damage categories, severity thresholds, and sampling procedures appropriate to the quality context. For table grapes, damage tolerance is very low, with damage exceeding 1-5% causing lot rejection or significant price penalties. For wine grapes, higher damage levels may be acceptable depending on intended use, though damage always increases processing requirements and can affect wine quality. Damage has cumulative effects, as initial injury creates entry points for secondary infection and initiates deterioration cascades that worsen during storage. Prevention of damage through careful handling, protective packaging, and rapid postharvest cooling provides greater quality preservation than any remediation strategy.
IAO_0000116: Damage_State_Quality serves as the parent class for specific damage type categories and addresses the compromised structural integrity that results from injurious events. Damage represents the current state of an organ resulting from past injurious processes the processes themselves (mechanical impact, water loss, splitting events) are addressed in process ontology classes while Damage_State_Quality captures the resulting condition. Assessment protocols should distinguish damage type, severity, and age (fresh versus healed), as these factors affect quality implications differently. The boundary between damage and normal variation can be subtle standardized reference materials and training are essential for consistent damage classification.
IAO_0000118: Beschädigungsgrad @de
IAO_0000118: Defektpräsenz @de
IAO_0000118: Schadenszustand @de
IAO_0000118: Verletzungszustand @de
IAO_0000118: damage condition
IAO_0000118: defect presence
IAO_0000118: deterioration state
IAO_0000118: injury state
IAO_0000119: Crisosto CH et al. (2001) Table Grapes Respond to Mechanical Damage. California Agriculture 55(5): 30-31 USDA (2021) United States Standards for Grades of Table Grapes (European or Vinifera Type). United States Department of Agriculture, Agricultural Marketing Service
has db xref: no direct PO equivalent

Dark Respiration Rate Quality
type: Class
subclass of: Respiration Rate Quality
IAO_0000112: Dark respiration rate measurement in Pinot Noir leaves following sunset quantifies the nighttime carbon loss, with mature leaves showing Rd of 1.4 μmol CO₂/m²/s at 20°C, translating to approximately 0.5 g CO₂/m²/night over 10-hour dark period, representing nighttime consumption of approximately 8% of the carbon fixed during the preceding 14-hour light period, with this respiratory loss reducing the daily net carbon gain from gross photosynthesis of 420 mmol CO₂/m²/day to net gain of approximately 350 mmol CO₂/m²/day after accounting for both dark respiration and daytime (maintenance) respiration.
IAO_0000114: IAO_0000122
IAO_0000115: Dark respiration rate quality is a respiration rate quality that represents the rate of mitochondrial CO₂ release measured in darkness or when photosynthesis is inhibited, characterizing the baseline oxidative metabolism that provides ATP and carbon skeletons for cellular processes when photosynthetic light reactions are not operating. Within the BFO framework, this quality specifically addresses the measurable dark respiratory flux, distinguishing dark respiration from photorespiration (which requires light) while recognizing that dark respiration measurement provides the practical assessment of mitochondrial respiratory capacity used in most physiological studies and carbon balance calculations. The ontological significance lies in dark respiration rate providing the operational measure of respiratory carbon loss used in photosynthesis research and carbon modeling, where the difference between gross photosynthesis and dark respiration gives an estimate of net carbon gain, and where dark respiration measurement enables calculation of daily carbon balance by accounting for nighttime respiratory losses when photosynthesis is zero. The physiological basis for dark respiration includes the same processes as total mitochondrial respiration (glycolysis, TCA cycle, oxidative phosphorylation), with dark measurement ensuring that photorespiratory CO₂ release is not confounded with mitochondrial respiration, providing a clean measure of the non-photorespiratory component that operates continuously regardless of illumination. The measurement considerations for dark respiration include dark adaptation period (allowing post-illumination metabolic transients to subside), temperature control (given strong temperature sensitivity), and tissue selection (leaf dark respiration being most commonly measured but root and fruit respiration also assessable in darkness). The relationship between dark respiration and light-adapted mitochondrial respiration is not straightforward, as eviden…
IAO_0000116: Dark_Respiration_Rate_Quality addresses the practically measurable dark respiratory flux used in most physiological studies. This quality excludes photorespiration by definition (measurement in darkness) and provides the operational respiration value for carbon balance calculations. The class supports carbon budget assessment through the standard respiratory measurement that enables daily carbon balance calculation.
IAO_0000118: Dunkel-CO₂-Abgabe @de
IAO_0000118: Dunkelatmung @de
IAO_0000118: Nachtrespiration @de
IAO_0000118: Rd
IAO_0000118: Rd-Wert @de
IAO_0000118: dark CO₂ release
IAO_0000118: night respiration
IAO_0000118: non-photorespiratory respiration
IAO_0000119: Atkin OK et al. (2000) Relationship between the inhibition of leaf respiration by light and enhancement of leaf dark respiration following light treatment. Australian Journal of Plant Physiology 27(7): 669-680 Griffin KL et al. (2002) Leaf dark respiration is related to leaf nitrogen content and leaf gas exchange. Plant Physiology 129(3): 1064-1074
has db xref: PO:0009025

Deacclimation Disposition
type: Class
subclass of: Cold Tolerance Disposition
IAO_0000112: Comprehensive analysis of Deacclimation_Disposition at Washington State University characterized hardiness loss kinetics across 22 cultivars by exposing dormant canes to forcing conditions (20°C, 16-hour photoperiod) at intervals from January through March and monitoring hardiness decline. Deacclimation rate (°C hardiness loss per day), lag time before deacclimation initiation, and final hardiness after 21 days forcing were quantified for each cultivar and date combination. Deacclimation_Disposition showed strong cultivar and timing effects. In January (deep endodormancy), all cultivars showed minimal deacclimation (< 2°C loss in 21 days) regardless of genetic background. By February 15 (post-chilling), dramatic cultivar differences emerged. 'Pinot Noir' exhibited rapid Deacclimation_Disposition with 2.1°C loss per day after 3-day lag, reaching -8°C (from -20°C initial) by day 21. 'Riesling' showed moderate deacclimation (1.4°C per day, 5-day lag, final -12°C from -23°C initial). 'Frontenac' demonstrated slow deacclimation (0.8°C per day, 8-day lag, final -22°C from -33°C initial). By March 1, even resistant cultivars showed increased deacclimation responsiveness. Field observations confirmed laboratory patterns, with rapid-deacclimating 'Pinot Noir' suffering 70% bud damage from a late February freeze following 10 days of warm weather, while slow-deacclimating 'Frontenac' showed 5% damage from the same event. These findings demonstrate that Deacclimation_Disposition critically determines late-winter and spring cold damage vulnerability.
IAO_0000114: IAO_0000122
IAO_0000115: A Deacclimation_Disposition is a Cold_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through the physiological processes by which acquired freezing tolerance is lost in response to warming temperatures and increasing photoperiod, transitioning tissues from the cold-hardy dormant state toward active growth and renewed cold sensitivity. This disposition represents the dynamic capacity for hardiness loss, encompassing the rate of deacclimation, the temperature threshold triggering deacclimation, and the responsiveness to warming cues. Deacclimation in grapevine involves reversal of many acclimation changes including catabolism of cryoprotective compounds, membrane lipid remodeling toward greater saturation, reactivation of growth-related gene expression, and hormonal shifts (declining ABA, increasing GA and cytokinins) preparing tissues for spring growth. The timing and rate of deacclimation reflect the release from endodormancy into ecodormancy and subsequently into active growth, with chilling requirement satisfaction determining the transition to deacclimation-competent state. Premature or excessively rapid deacclimation represents a significant source of winter and spring cold damage, as partially deacclimated tissues are vulnerable to temperature fluctuations that fully acclimated tissues would survive. Deacclimation_Disposition varies among genotypes in both the temperature sensitivity of hardiness loss and the rate of deacclimation once triggered, with some cultivars showing dangerous responsiveness to brief warm periods while others maintain hardiness tenaciously until sustained warming occurs.
IAO_0000116: Deacclimation_Disposition is_a Cold_Tolerance_Disposition. This class addresses the process of losing cold hardiness, complementing Acclimation_Disposition which addresses hardiness acquisition. Child classes include Deacclimation_Resistance_Disposition (capacity to resist hardiness loss) and Reacclimation_Capacity_Disposition (capacity to regain lost hardiness). Deacclimation timing is regulated by dormancy status, with endodormant tissues resistant to deacclimation until chilling requirement is satisfied. Premature deacclimation creates vulnerability to late-winter and spring cold events.
IAO_0000118: Deakklimatisierungs-Disposition @de
IAO_0000118: Enthärtungs-Kapazität @de
IAO_0000118: Frosthärte-Verlust @de
IAO_0000118: cold hardiness loss
IAO_0000118: deacclimation response
IAO_0000118: dehardening capacity
IAO_0000119: Kalberer SR et al. (2006) Deacclimation and reacclimation of cold-hardy plants: current understanding and emerging concepts, Plant Science 171:3-16 Ferguson JC et al. (2014) Modeling dormant bud cold hardiness and budbreak in twenty-three Vitis genotypes reveals variation by region of origin, American Journal of Enology and Viticulture 65:59-71 Pagter M, Arora R (2013) Winter survival and deacclimation of perennials under warming climate: physiological perspectives, Physiologia Plantarum 147:75-87
has db xref: no direct PO equivalent

Deacclimation Rate Quality
type: Class
subclass of: Cold Hardiness Quality
IAO_0000112: Deacclimation rate assessment following late-winter warm spell reveals the cultivar variation in hardiness stability, with slow-deacclimating cultivar (Riesling) losing only 0.8°C hardiness per day during 10-day warm period (15°C average), declining from -23°C to -15°C while maintaining adequate protection, while fast-deacclimating cultivar (Chardonnay) lost 1.5°C per day (declining from -22°C to -7°C, severely compromised), with subsequent return to -10°C causing no damage to Riesling but killing 45% of Chardonnay primary buds, demonstrating how deacclimation rate determines vulnerability to the temperature fluctuations common in late winter.
IAO_0000114: IAO_0000122
IAO_0000115: Deacclimation rate quality is a cold hardiness quality that represents the speed at which freeze tolerance decreases in response to warming conditions during late winter and spring, characterizing how rapidly tissues lose their acquired cold hardiness when exposed to temperatures above the threshold for maintaining acclimation, with deacclimation rate determining the vulnerability to late-season cold events following warm periods. Within the BFO framework, this quality specifically addresses the hardiness loss dimension of cold hardiness, distinguishing how fast protection is lost from how it is gained or the level achieved while recognizing that deacclimation rate determines the persistence of winter protection into spring and the vulnerability created by mid-winter or early-spring warm spells that may trigger hardiness loss followed by damaging cold. The ontological significance lies in deacclimation rate determining the stability of cold protection during the variable conditions of late winter and early spring, where rapid deacclimation creates high vulnerability to temperature fluctuations (warm periods quickly eroding protection, leaving tissues vulnerable to subsequent cold) while slow deacclimation maintains protection more stably (requiring extended warmth before significant hardiness loss, providing buffering against brief warm spells). The physiological basis for deacclimation involves the reversal of acclimation changes—membrane lipid resaturation, cryoprotectant metabolism, rehydration, and gene expression shifts toward growth—that proceed at rates determined by both temperature and the underlying deacclimation tendency of the genotype. The factors affecting deacclimation rate include cultivar genetics (some cultivars inherently deacclimating slowly, others rapidly), the intensity and duration of warming (higher temperatures and longer warm periods accelerating deacclimation), and dormancy status (ecodormant buds potentially deacclimating more rapidly th…
IAO_0000116: Deacclimation_Rate_Quality addresses the velocity of freeze tolerance loss in response to warming. This quality determines vulnerability to late-season cold following warm periods. The class supports spring risk assessment through deacclimation rate characterization.
IAO_0000118: Deakklimatisierungsrate @de
IAO_0000118: Enthärtungsrate @de
IAO_0000118: Härterückgangsgeschwindigkeit @de
IAO_0000118: Kältetoleranzabbau @de
IAO_0000118: cold tolerance decline
IAO_0000118: deacclimation velocity
IAO_0000118: dehardening rate
IAO_0000118: hardiness loss rate
IAO_0000119: Keller M, Mills LJ (2007) Effect of pruning on recovery and productivity of cold-injured Merlot grapevines. American Journal of Enology and Viticulture 58(3): 351-357 Ferguson JC et al. (2014) Dynamic thermal time model of cold hardiness for dormant grapevine buds. Annals of Botany 113(5): 801-811
has db xref: PO:0000037

Deacclimation Resistance Disposition
type: Class
subclass of: Deacclimation Disposition
disjoint with: Reacclimation Capacity Disposition
IAO_0000112: Quantitative assessment of Deacclimation_Resistance_Disposition at Cornell University employed controlled warming experiments to characterize resistance parameters across 18 cultivars following endodormancy release. Canes collected in late February (post-chilling) were exposed to 18°C forcing conditions, with hardiness assessed by differential thermal analysis at 2-day intervals for 20 days. Deacclimation_Resistance_Disposition was quantified by three parameters: threshold warmth accumulation to initiate deacclimation (degree-days above 0°C before first measurable hardiness loss), deacclimation lag (days at forcing temperature before deacclimation onset), and half-life (days to lose 50% of initial cold hardiness). 'Frontenac' exhibited exceptional Deacclimation_Resistance_Disposition with threshold of 180 degree-days, 9-day lag, and 18-day half-life. 'Riesling' showed intermediate resistance (threshold 95 degree-days, 5-day lag, 11-day half-life). 'Pinot Noir' demonstrated low resistance (threshold 45 degree-days, 2-day lag, 6-day half-life). Plotting hardiness trajectories revealed that after 14 days at 18°C, 'Frontenac' retained 75% of initial hardiness while 'Pinot Noir' retained only 25%. Field validation during a variable March with alternating warm (15°C) and cold (-15°C) periods showed that 'Pinot Noir' lost hardiness during each warm phase and sustained cumulative damage, while 'Frontenac' maintained sufficient hardiness throughout. Strong Deacclimation_Resistance_Disposition thus provides resilience against the repeated warm-cold cycles characteristic of continental spring weather.
IAO_0000114: IAO_0000122
IAO_0000115: A Deacclimation_Resistance_Disposition is a Deacclimation_Disposition that inheres in a Vitis vinifera plant and is realized through the capacity to resist or delay loss of acquired freezing tolerance in response to warming temperatures, maintaining protective hardiness levels despite exposure to deacclimation-inducing conditions. This disposition represents resistance to premature hardiness loss, with high deacclimation resistance conferring extended protection during late-winter warm periods and variable spring weather. Deacclimation resistance reflects both dormancy depth (deeply dormant tissues are inherently resistant to warming responses) and intrinsic resistance of cellular cold tolerance mechanisms to disruption by warming. Genotypes with strong Deacclimation_Resistance_Disposition show minimal hardiness loss during brief warm periods, require extended or more intense warming to initiate deacclimation, and maintain protective hardiness later into spring, providing extended protection against late-season cold events. The temperature threshold for deacclimation initiation, the lag period before measurable hardiness loss begins, and the rate of hardiness decline once initiated all contribute to overall deacclimation resistance. Strong Deacclimation_Resistance_Disposition is particularly valuable in climates with highly variable late-winter and spring weather, where cycling between warm and cold conditions can repeatedly challenge deacclimation-susceptible cultivars while deacclimation-resistant cultivars maintain protective hardiness throughout the transition period.
IAO_0000116: Deacclimation_Resistance_Disposition is_a Deacclimation_Disposition. Deacclimation resistance determines vulnerability to late-winter and spring cold events following warm periods. Resistance is quantified by threshold warmth to trigger deacclimation, lag time, and rate of hardiness loss once initiated. Resistance is partially independent of maximum hardiness, representing a distinct adaptive trait. High deacclimation resistance is particularly valuable in climates with variable spring weather, providing extended protection during the dormancy-to-growth transition.
IAO_0000118: Deakklimatisierungs-Resistenz-Disposition @de
IAO_0000118: Enthärtungs-Resistenz @de
IAO_0000118: Härteverlust-Widerstand @de
IAO_0000118: deacclimation stability
IAO_0000118: dehardening resistance
IAO_0000118: hardiness loss resistance
IAO_0000119: Ferguson JC et al. (2011) Dynamic thermal profiles of grapevine cold hardiness, American Journal of Enology and Viticulture 62:407-413 Kalberer SR et al. (2006) Deacclimation and reacclimation of cold-hardy plants: current understanding and emerging concepts, Plant Science 171:3-16 Wolf TK, Cook MK (1992) Seasonal deacclimation patterns of three grape cultivars at constant warm temperature, American Journal of Enology and Viticulture 43:171-179
has db xref: no direct PO equivalent

Dead Outer Rootstock Bark
type: Class
subclass of: Outer Rootstock Bark
IAO_0000112: Syrah grafted on SO4 rootstock at 16 years showing dead outer rootstock bark 2.9 mm thickness, microscopic examination confirming complete cellular death with no viable cells detected (no protoplasts, no intact membranes, no metabolic activity), dead bark comprising suberized cork cells, dead phelloderm cells, and isolated dead phloem cut off by periderm, cell viability staining showing zero staining in outer bark versus strong staining in inner living bark confirming complete death, dead outer bark providing purely passive physical and chemical protection through structural integrity and suberin waterproofing without any active physiological function
IAO_0000114: IAO_0000122
IAO_0000115: Dead outer rootstock bark is outer rootstock bark emphasizing complete absence of living cells and purely structural protective function, characterized by all tissues completely dead with no metabolic activity, respiration, or physiological processes, comprising entirely non-living cork cells with suberized walls, dead phelloderm cells, and isolated dead phloem tissues, showing no capacity for wound healing, pathogen defense, or adaptive responses beyond passive physical and chemical barriers, requiring continuous replacement through new periderm formation deeper in bark as dead outer layers age and slough, and representing terminal stage of bark tissue development where cells having completed suberization and death provide protection through structural integrity and chemical composition rather than active physiological processes. Dead outer rootstock bark complete cellular death includes= containing zero living cells (all cork, phelloderm, and isolated phloem cells completely dead with no viable protoplasts), showing absent membranes (plasma membranes and organellar membranes completely degraded during cell death), exhibiting degraded cell contents (cytoplasm, nucleus, mitochondria, and ribosomes disintegrated leaving only cell walls), demonstrating irreversible death (no possibility of revival or return to living state), and displaying only wall remnants (suberized and lignified cell walls remaining as structural framework without living contents). Dead outer rootstock bark absence of metabolic activity includes= showing zero respiration (no oxygen consumption or CO2 production indicating complete metabolic cessation), exhibiting zero synthesis (no production of proteins, carbohydrates, or any compounds lacking biosynthetic machinery), demonstrating zero enzyme activity (all enzymes degraded with no catalytic function remaining), having zero energy metabolism (no ATP production or energy processing), and displaying zero nutrient processing (no uptake, transformati…
IAO_0000116: Dead_Outer_Rootstock_Bark emphasizes complete cellular death and passive protection and is distinguished from Outer_Rootstock_Bark (general outer bark without death emphasis) by focus on zero living cells and purely structural function. Critical for understanding passive protection, absence of active processes, weathering vulnerability, replacement necessity, and the completely dead protective tissues providing trunk defense through physical and chemical properties without metabolic activity.
IAO_0000118: Abgestorbene Borke @de
IAO_0000118: Dead rhytidome
IAO_0000118: Inactive protective bark
IAO_0000118: Nicht-lebende Schutzrinde @de
IAO_0000118: Non-living outer bark
IAO_0000118: Tote äußere Unterlagenrinde @de
IAO_0000119: Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0004518

Dead Outer Trunk Bark
type: Class
subclass of: Outer Trunk Bark
IAO_0000112: Merlot dead outer trunk bark at 16 years post-planting shows 4.2-6.8 mm depth of completely non-living tissue comprising suberized cork cells (air-filled hollow cells with impermeable walls, zero protoplasm), crushed obliterated phloem (collapsed dead cell remnants 0.4-0.9 mm total thickness), and remnants of 3 successive non-functional cork cambia, all cells definitively dead contrasting sharply with living inner bark 2.8-3.6 mm beneath containing functional sieve tubes and active cambium, dead outer bark showing grey-brown weathered surface with longitudinal cracks 3-6 mm deep, providing waterproof insulation protecting living tissues despite complete lack of metabolic activity
IAO_0000114: IAO_0000122
IAO_0000115: Dead outer trunk bark is outer trunk bark emphasizing the complete absence of living cells throughout its depth, comprising entirely non-living tissue with dead cork cells, obliterated phloem, and remnants of dead cork cambia, representing the definitively non-metabolic protective covering external to living inner bark. Dead outer trunk bark cellular status includes= all cork cells dead at maturity (suberized cells lacking protoplasm having undergone programmed cell death following wall deposition), crushed phloem cells dead (old phloem compressed and killed by xylem expansion losing all metabolic function), dead phelloderm cells (inner periderm layers lacking living contents), remnants of non-functional cork cambia (previous cork cambial initials embedded in outer bark no longer dividing or living), and absolutely zero living cells (complete contrast with inner living bark containing functional phloem and active cambium). Dead outer trunk bark formation process includes= cork cell death during differentiation (phellem cells dying as suberin deposits rendering walls impermeable and incompatible with maintaining living protoplasm), phloem death through crushing (functional phloem becoming non-functional after 3-5 years then progressively crushed and killed as xylem expansion compresses tissue), phelloderm death with periderm aging (initially living phelloderm cells dying as periderm becomes non-functional and superseded by deeper periderms), cork cambium death after replacement (cork cambial initials dying when new deeper cork cambium forms rendering outer cambium obsolete), and progressive accumulation (dead tissues accumulating outward building multi-layered dead outer bark). Dead outer trunk bark structural characteristics includes= hollow suberized cork cells (dead cells with air-filled lumens and waxy impermeable walls), collapsed crushed phloem (flattened cell remnants forming thin bands), disorganized cellular structure (dead cells losing original organization…
IAO_0000116: Dead_Outer_Trunk_Bark emphasizes complete absence of living cells and is distinguished from Outer_Trunk_Bark (general exterior bark), Protective_Outer_Trunk_Bark (function emphasis), and Peeling_Outer_Trunk_Bark (sloughing behavior) by focus on definitively non-living status. Critical for understanding passive protection mechanisms, cellular death in bark formation, dead tissue structural persistence, contrast between living inner bark and dead outer bark, and importance of maintaining dead outer bark integrity for trunk protection despite inability to self-repair.
IAO_0000118: Abgestorbene Außenborke @de
IAO_0000118: Leblose Schutzrinde @de
IAO_0000118: Lifeless protective bark
IAO_0000118: Non-living outer bark
IAO_0000118: Tote äußere Rinde @de
IAO_0000119: Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0004518

Decline Resistance Disposition
type: Class
subclass of: Vine Longevity Disposition
disjoint with: Structural Integrity Disposition
IAO_0000112: Decline resistance varies among cultivars, with Cabernet Sauvignon and Ugni Blanc showing relative tolerance (5-10% cumulative mortality over 20 years) while Sauvignon Blanc and Semillon are highly susceptible (15-30% mortality). Esca complex (caused by Phaeomoniella chlamydospora, Phaeoacremonium minimum, and Fomitiporia mediterranea) represents the primary decline syndrome in mature vineyards, with symptom expression varying from chronic (tiger-stripe leaf symptoms, progressive weakening) to apoplectic (sudden vine death). Decline-resistant genotypes show enhanced wound compartmentalization, production of antifungal stilbenes (resveratrol, ε-viniferin) in response to infection, and maintained hydraulic function despite partial vascular occlusion. Rootstock effects on scion decline resistance are significant, with 110 Richter and 140 Ruggeri conferring improved decline survival compared to SO4 in some studies.
IAO_0000114: IAO_0000122
IAO_0000115: A vine longevity disposition that is the inherited capacity of a Vitis vinifera plant to resist or tolerate the chronic progressive deterioration known as vine decline, maintaining productive function despite accumulating damage from trunk diseases (Esca complex, Botryosphaeria dieback, Eutypa dieback), vascular dysfunction, and age-related physiological changes.
IAO_0000116: Decline resistance is increasingly critical as trunk disease pressure intensifies globally and effective chemical controls remain limited. The trait encompasses both resistance (limiting pathogen establishment and spread) and tolerance (maintaining function despite infection). Understanding cultivar-specific decline susceptibility enables targeted prophylactic management and informed replanting decisions. The economic impact of vine decline includes direct replacement costs and indirect losses from reduced vineyard uniformity and quality.
IAO_0000118: Abbautoleranz @de
IAO_0000118: Dekline-Resistenz @de
IAO_0000118: Verfallsresistenz @de
IAO_0000118: chronic stress tolerance
IAO_0000118: decline tolerance
IAO_0000118: trunk disease resistance
IAO_0000119: Gramaje D et al. (2018) Managing grapevine trunk diseases with respect to etiology and epidemiology: current strategies and future prospects. Plant Disease 102:12-39 Murolo S, Romanazzi G (2014) Effects of grapevine cultivar, rootstock and clone on Esca disease. Australasian Plant Pathology 43:215-221
has db xref: no direct PO equivalent

Declining Accumulation Rate
type: Class
subclass of: Final Sugar Accumulation
IAO_0000112: In a Chianti Classico Sangiovese vineyard, declining accumulation rate was quantified over 28 days in September-October Year N+1 (BBCH 86-89) when weekly Brix measurements showed progressive decline: Week 1:1.8° gain (0.26% per day), Week 2:1.4° (0.20% per day), Week 3:0.9° (0.13% per day), Week 4:0.5° (0.07% per day), demonstrating consistent 22-36% week-over-week reduction, exponential fit dBrix/dt = 0.082 × (26.2 - Brix_current) predicting Brix_max 26.2° (actual harvest 25.8°), enabling harvest decision when rate <0.10% per day threshold achieved week 4, under typical Tuscan autumn conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Declining_Accumulation_Rate represents the progressive reduction in daily or weekly sugar gain velocity during late ripening creating the measurable deceleration that characterizes transition from active accumulation toward plateau defining the kinetic profile of ripening completion and providing quantitative metric for harvest timing optimization. This declining rate occurs throughout final accumulation period (BBCH 86-89), typically days 35-65 post-veraison spanning entire late ripening 25-35 days, and is characterized by daily Brix increase declining continuously from early final 0.25-0.40% per day to late final <0.05-0.12% per day representing 3-6 fold reduction over phase, weekly Brix gain decreasing from 1.8-2.8° per week to <0.35-0.85° per week showing clear trajectory toward cessation, sequential measurements showing negative second derivative d²Brix/dt² < 0 confirming deceleration rather than constant or accelerating rates, and rate constant k in exponential model dBrix/dt = k × (Brix_max - Brix_current) estimated 0.055-0.125 day⁻¹ from curve fitting indicating characteristic decay timescale. Quantitative characteristics of rate decline include percentage reduction week-over-week typically 15-35% per week showing consistent proportional decrease, absolute reduction in weekly gain declining 0.3-0.8° Brix per week sequentially from peak to final, correlation between current Brix and accumulation rate showing strong negative relationship (r² = 0.82-0.94) where higher current Brix predicts lower future rate consistent with approaching saturation, and threshold detection where rates <0.10% per day or <0.7° per week generally indicate approaching plateau within 1-2 weeks useful for harvest timing. Physiological basis for rate decline includes declining concentration gradients as vacuolar hexose rises from 1200-1700 mM early final to 1800-2500 mM late final reducing thermodynamic driving force proportionally, transporter downregulation with gene expression declini…
IAO_0000116: Declining_Accumulation_Rate is distinguished from constant rates by showing negative second derivative d²Brix/dt² <0, from approaching maximum by focusing on rate measurement rather than distance-to-maximum, and from plateau by representing progressive decline rather than cessation. Quantitative metric: 0.25-0.40% → <0.05-0.12% Brix per day over 25-35 days. Week-over-week reduction typically 15-35%. Duration BBCH 86-89. Predictive value for harvest timing. Declining_Accumulation_Rate represents measurable kinetic deceleration enabling objective maturity assessment.
IAO_0000118: decelerating sugar gain
IAO_0000118: dezelerierende Zucker-Zunahme @de
IAO_0000118: progressive Raten-Reduktion @de
IAO_0000118: progressive rate reduction
IAO_0000118: reducing accumulation velocity
IAO_0000118: reduzierende Akkumulations-Geschwindigkeit @de
IAO_0000118: slowing Brix increase
IAO_0000118: verlangsamende Brix-Zunahme @de
IAO_0000119: Coombe BG, McCarthy MG (2000) Dynamics and environmental control of grape berry growth Australian J Grape Wine Res 6:73-83 rate decline dynamics Keller M (2020) The Science of Grapevines 3rd Ed pages 227-228 accumulation kinetics Dai ZW, Ollat N, Gomès E, Decroocq S, Tandonnet JP, Bordenave L, Pieri P, Hilbert G, Kappel C, van Leeuwen C, Vivin P, Delrot S (2011) Ecophysiological, genetic, and molecular causes of variation in grape berry weight and composition Plant Physiol 155:519-532 quantitative rate analysis.
has db xref: no direct PO equivalent

Declining Division Activity
type: Class
subclass of: Berry Cell Division Phase
IAO_0000112: Merlot in Bordeaux shows declining division activity during mid-late July Year N+1 at BBCH 73-75, with mitotic index declining from 11% week 3 to 5% week 4 to 2% week 5, cell cycle times extending from 11 hours to 15 hours, progressive cell cycle exit and enlargement onset, auxin levels declining from 220 ng/g to 80 ng/g, cell number approaching 2.1-2.4 million representing 92-96% final value, under oceanic conditions of 22-27°C temperature, typical of this mid-season cultivar transitioning from division to expansion phase
IAO_0000114: IAO_0000122
IAO_0000115: Declining division activity represents the progressive mitotic rate reduction phase during berry cell division when division intensity decreases from peak levels, cell cycle times extend from 10-12 hours to 14-18 hours, increasing proportion of cells exit cycle transitioning to expansion mode, and final cell number approaches completion, proceeding over weeks 3-5 post-fertilization as division phase concludes and expansion phase dominates. This gradual deceleration phase occurs during mid-late summer in mid-late July in temperate regions Year N+1, spanning approximately 1.5-2.5 weeks from peak division decline through completion, corresponding to BBCH 73-75 young fruit to pea-sized berry stages. Declining activity mechanism involves progressive division rate reduction from peak intensity, cell cycle time extension reflecting slowed progression through phases, transition to enlargement onset as cells increasingly commit to expansion rather than division, auxin levels declining from peak reducing proliferative stimulus, and cell number finalization approaching as final divisions complete. Division rate reduction shows mitotic index declining from peak 8-15% to 3-8% during decline phase then 1-3% approaching completion, absolute division rate decreasing from peak 40,000-120,000 cells per day to 10,000-40,000 cells per day during decline, progressive rate decrease correlating with declining auxin and developmental programming, and rate reduction characteristic of transition from exponential to stationary growth. Mitotic index decline dynamics show progressive decrease over weeks 3-5, typical reduction from 12% at peak week 3 to 6% week 4 to 2% week 5, declining index reflecting decreasing proportion of actively cycling cells, and index as convenient division activity measure. Cell cycle time extension shows cycles lengthening from minimal 10-12 hours during peak to 12-14 hours early decline to 14-18 hours late decline, extended times particularly in G1 and S phases, len…
IAO_0000116: Declining_Division_Activity represents progressive deceleration phase within Berry_Cell_Division_Phase. Subdivided into Division_Rate_Reduction from peak levels, Transition_to_Enlargement_Onset as expansion begins, and Cell_Number_Finalization approaching final value. Duration 1.5-2.5 weeks representing weeks 3-5. Mitotic index declining from 8-15% to 1-3%. Cell cycle times extending from 10-12h to 14-18h. Auxin decline triggering rate reduction. Approaches 85-95% final cell number. Precedes Division_Phase_Completion. Transition period to expansion-dominated growth.
IAO_0000118: Proliferationsreduktion @de
IAO_0000118: Teilungs-Dezeleration @de
IAO_0000118: abnehmende Teilungsaktivität
IAO_0000118: division deceleration
IAO_0000118: division slowdown
IAO_0000118: mitotic decline
IAO_0000118: mitotischer Rückgang @de
IAO_0000118: proliferation reduction
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 437-440 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Declining Pollen Viability
type: Class
subclass of: Late Anthesis
IAO_0000112: Merlot in Bordeaux shows declining pollen viability during late anthesis late June Year N+1 at BBCH 67-68 over 2-3 days, with fresh pollen from late-opening flowers showing 62-74% germination compared to peak 76-88%, aged pollen 48-72 hours old showing 12-24% viability, substantially constraining late pollination success reducing fruit set to 24-34% for late flowers compared to 54-64% during peak, under oceanic conditions of 21-26°C temperature, 58-72% relative humidity, typical of this mid-season cultivar showing moderate pollen longevity
IAO_0000114: IAO_0000122
IAO_0000115: Declining pollen viability represents the progressive deterioration of pollen functional capacity during late anthesis as aged pollen from earlier opening loses germination ability and fresh pollen from late-opening flowers shows reduced quality, substantially constraining late pollination success and reproductive opportunity. This critical male function decline occurs during late anthesis in mid-late June in temperate regions Year N+1, spanning 2-3 days as pollen viability drops from peak levels 70-90% germination to late levels 20-40% fresh pollen and 5-15% aged pollen, severely limiting final pollination success. Viability decline pattern shows characteristic temporal progression with fresh pollen from recently dehisced anthers maintaining moderate 60-80% viability though reduced from peak 70-90%, pollen aged 24-48 hours showing substantially reduced 20-40% viability, and pollen aged 48-72+ hours showing minimal 5-15% viability approaching complete loss of function. Pollen aging mechanisms involve progressive deterioration of cellular structures including membrane degradation compromising cellular integrity, protein denaturation particularly affecting enzymes required for germination and tube growth, DNA damage accumulating in vegetative and sperm cell nuclei potentially affecting fertilization, and depletion of stored energy reserves limiting capacity to support germination. Environmental effects accelerate viability decline with high temperature above 30°C causing rapid deterioration through protein denaturation and membrane damage, low humidity below 40% causing excessive desiccation destroying cellular function, high humidity above 75% promoting fungal colonization on pollen surfaces, and UV radiation potentially damaging DNA and proteins in exposed pollen. Pollen viability assessment shows multiple methods including in vitro germination tests placing pollen on artificial medium measuring germination percentage providing quantitative assessment, tetrazolium s…
IAO_0000116: Declining_Pollen_Viability is second of three Late_Anthesis aspects, distinguished by progressive deterioration of male reproductive capacity through pollen aging. Occurs concurrently with Final_Flowers_Opening. Represents major constraint on late pollination success limiting final fruit set contribution. Environmental conditions particularly temperature and humidity accelerate decline. Boron nutrition critically affects maintenance of residual pollen function. Cultivar differences in pollen longevity significantly affect late reproductive success.
IAO_0000118: Pollenalterung @de
IAO_0000118: Pollenverschlechterung @de
IAO_0000118: abnehmende Pollenviabilität @de
IAO_0000118: declining pollen quality
IAO_0000118: pollen aging
IAO_0000118: pollen deterioration
IAO_0000118: reduced pollen viability
IAO_0000118: sinkende Pollenqualität @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 380-385 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 290-295
has db xref: no direct PO equivalent

Declining Shoot Elongation
type: Class
subclass of: Shoot Elongation
IAO_0000112: Merlot in Bordeaux shows declining shoot elongation from early July through early August at BBCH 35-38 over 4-5 weeks, with shoots extending from 1800 mm following fruit set to 2200-2500 mm final length through elongation rate declining from 28-35 mm per day to 12-18 mm per day as berry development progresses, under oceanic climate conditions of 22-26°C mean temperature, decreasing precipitation requiring supplemental irrigation, and moderate fertility with nitrogen becoming redistributed to fruit typical of this moderately vigorous mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Declining shoot elongation represents the decelerating growth phase where elongation rate progressively decreases from peak levels as environmental limitations, resource competition from developing fruit, or developmental programming engage growth reduction mechanisms, characterized by diminishing daily shoot extension transitioning toward eventual growth cessation. This developmental stage typically occurs during July in temperate regions corresponding approximately to BBCH 35-38 as fruit develops from pea-size through beginning of berry touch, with elongation rate declining from 30-50 mm per day to 10-25 mm per day over 3-5 week period creating shoot length increase of 400-800 mm before growth largely ceases. Declining elongation represents deceleration phase of sigmoid growth curve where growth rate progressively reduces as multiple factors including high fruit demand for assimilates, possible water or nutrient limitations, increasing temperature stress, or developmental signals engage processes reducing meristematic activity and cell expansion rates. The apical meristem continues producing new leaf primordia but at reduced frequency of 3-4 days between new primordia initiation, with cell division rates slowing and meristem size potentially reducing as growth regulatory signals shift developmental priorities. Internode lengths during declining elongation progressively shorten from 60-100 mm early in phase to 30-60 mm later reflecting reducing resource availability for elongation and changing hormonal environment, with final internodes before growth cessation typically quite short 15-30 mm. Cell expansion in subapical zones operates at progressively reducing rates as turgor pressure declines through increased tissue water stress or hormonal signals reducing cell wall extensibility, with expansion zone potentially shortening to 15-25 mm behind apex and cells achieving smaller final dimensions of 150-400 micrometers. Leaves continue emerging but at slower rate and e…
IAO_0000116: Declining_Shoot_Elongation is fourth of five Shoot_Elongation subphases, distinguished by progressive reduction in growth rate from peak levels as limitations engage. Transitions to Terminal_Shoot_Elongation as growth approaches cessation. Represents critical phase where resource allocation shifts decidedly toward fruit development. Timing and management of decline substantially affect fruit quality outcomes through effects on canopy-fruit balance.
IAO_0000118: Verlangsamungsphase @de
IAO_0000118: Wachstumsrückgang @de
IAO_0000118: abnehmende Triebstreckung @de
IAO_0000118: decelerating growth
IAO_0000118: declining vegetative growth
IAO_0000118: growth reduction phase
IAO_0000118: slowing elongation phase
IAO_0000118: verlangsamte Wachstumsphase @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 248-258 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 165-175 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Deep Basal Lobe
type: Class
subclass of: Basal Lobe
disjoint with: Shallow Basal Lobe
IAO_0000112: A deep basal lobe representing the left basal lobe on a mature leaf at node 7 of Vitis vinifera cv. Pinot Noir in Burgundy, France, exhibiting pronounced development with dimensions of 3.5 cm width and 2.8 cm length approaching lower lateral lobe size, deeply separated from lower lateral lobe by lower left lateral sinus of 2.2 cm depth creating clear lobe boundary, lobe extending 1.8 cm beyond the level of petiolar junction creating substantial basal extension, vascularized by prominent basal primary lateral vein 2.2 mm diameter at median vein junction, lobe oriented with strongly convergent inward direction bringing margin across the petiolar sinus, basal lobe margin crossing anterior to the right basal lobe margin by 0.6 cm creating the characteristic overlapping petiolar sinus diagnostic for Pinot varieties, lobe exhibiting rounded apex without sharp point, lobe area of 8.2 cm² representing 12% of total blade area approaching lower lateral lobe contribution (14%), prominent basal lobe development creating broad leaf base and distinctive overlapped petiolar sinus architecture, measured at BBCH stage 75 (berries pea-sized) in late June, representing maximum deep basal lobe expression characteristic of Pinot Noir and serving as definitive diagnostic feature.
IAO_0000114: IAO_0000122
IAO_0000115: A basal lobe exhibiting pronounced development with substantial size and depth of dissection in Vitis vinifera, characterized by well-developed lobe structure with dimensions approaching or occasionally exceeding lower lateral lobe size, deep separation from adjacent lateral lobes through lower lateral sinuses of substantial depth typically 1.5-3.0 cm, elongated or broad morphology extending substantially beyond the petiolar junction level, strong vascularization by prominent basal primary lateral veins, convergent orientation with lobe margins directed inward toward the petiolar sinus, and critical role in determining petiolar sinus configuration typically creating closed or overlapping sinus patterns through convergent or crossing basal lobe margins. Deep basal lobes represent maximum basal lobe expression, occurring in cultivars with broad leaf bases and pronounced lobe dissection (Pinot Noir, Gamay, some Grenache clones), creating distinctive leaf base architecture with prominent basal lobes flanking and often occluding the petiolar junction, and serving as important diagnostic features through effects on overall leaf base shape and particularly petiolar sinus configuration.
IAO_0000116: Deep basal lobes are distinguished from shallow basal lobes by substantial size, pronounced separation, and prominent development. The deep designation emphasizes degree of lobe expression rather than necessarily referring to sinus depth, though deep separation from lateral lobes typically accompanies deep basal lobe development. Size approaching or occasionally exceeding lower lateral lobes represents unusual subordination reversal, with most cultivars showing basal lobes as smallest structures but deep basal lobe cultivars showing enhanced basal development. Convergent orientation is characteristic, with deep basal lobes typically directed inward creating closed or overlapping petiolar sinuses, contrasting with divergent orientation of shallow basal lobes creating open sinuses. The overlapping petiolar sinus configuration in Pinot varieties results directly from deep convergent basal lobes crossing at the petiolar junction, representing the definitive example of deep basal lobe-petiolar sinus interaction. Occurrence is restricted primarily to cultivars with broad leaf bases and pronounced overall lobe dissection, with narrow-based cultivars universally showing shallow or absent basal lobes. Functional contribution involves meaningful area provision typically 20-30% combined area unusual for basal lobes, and critical mechanical integration at the petiole-blade junction potentially enhanced by robust basal lobe development. Ampelographic utility is exceptional through definitive effects on petiolar sinus configuration, with deep convergent basal lobes creating the overlapping sinus serving as primary diagnostic character.
IAO_0000118: ausgeprägte Petiolarlappen @de
IAO_0000118: prominent basal lobe
IAO_0000118: prominenter Basislappen @de
IAO_0000118: pronounced petiolar lobe
IAO_0000118: tiefer Basallappen @de
IAO_0000118: well-developed base lobe
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 58-119 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 79-118.
has db xref: PO:0020049

Deep Dormancy Entry
type: Class
subclass of: Dormancy Establishment
IAO_0000112: In Zweigelt vines in Burgenland, Austria, deep dormancy entry is confirmed in mid-November when excised buds placed at 22°C with 16-hour photoperiod show no growth response after 4 weeks of observation, with parallel measurements showing maximum ABA concentrations of 200 ng per gram fresh weight, high VvDAM gene expression, and the beginning of chilling unit accumulation at field temperatures below 7.2°C marking the onset of the endodormancy period at BBCH stage 93.
IAO_0000114: IAO_0000122
IAO_0000115: Deep dormancy entry in Vitis vinifera represents the final phase of dormancy establishment during which buds transition into the fully endodormant state characterized by complete unresponsiveness to growth-promoting conditions and the requirement for specific chilling exposure before growth capacity can be restored. This transition typically occurs during November in Northern Hemisphere viticulture, marking the point at which buds have accumulated sufficient dormancy factors that even extended exposure to warm temperatures and optimal growing conditions fails to induce budbreak. The physiological basis of deep dormancy involves multiple reinforcing mechanisms including high concentrations of growth inhibitors particularly abscisic acid, low levels of growth promoters including cytokinins and gibberellins, chromatin modifications that silence growth-related genes, and the presence of dormancy-maintaining proteins that must be degraded before growth can resume. The molecular characteristics of deep dormancy include high expression of dormancy-associated MADS-box genes whose products actively maintain the dormant state, altered plasmodesmatal function that limits symplastic communication and signal transmission, and metabolic configurations that do not support the biosynthetic activities required for growth resumption. Testing for deep dormancy entry involves exposing buds to growth-promoting conditions and observing the failure of budbreak that confirms full endodormancy, with deeply dormant buds showing no growth response even after extended periods of favorable temperatures that would rapidly induce growth in non-dormant tissues. The depth of dormancy achieved during deep dormancy entry varies among cultivars, with some genotypes achieving very deep dormancy requiring 1000-1500 chilling hours for release while others achieve shallower dormancy requiring only 400-700 chilling hours, reflecting genetic variation in dormancy regulation. The transition into deep dormanc…
IAO_0000116: Deep_Dormancy_Entry represents the culminating phase of Dormancy_Establishment marking achievement of full endodormancy. Distinguished from earlier dormancy phases by the complete lack of growth response to favorable conditions, confirming transition from dormancy induction to established endodormancy. Characterized by high ABA, high DAM gene expression, and growth unresponsiveness. Marks beginning of chilling requirement period. Dormancy depth varies among cultivars from 400-1500 chilling hours required for release. Corresponds to full achievement of BBCH stage 93.
IAO_0000118: Endodormanz-Eintritt @de
IAO_0000118: Tiefschlaf-Eintritt @de
IAO_0000118: deep rest entry
IAO_0000118: endodormancy entry
IAO_0000118: full dormancy achievement
IAO_0000118: tiefe Ruhe-Etablierung @de
IAO_0000118: true dormancy establishment
IAO_0000118: volle Dormanz-Erreichung @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223
has db xref: no direct PO equivalent

Deep Endodormancy
type: Class
subclass of: Endodormancy
IAO_0000112: In Cabernet Sauvignon vines in the Napa Valley, California, deep endodormancy occurs during December and early January when forcing tests show budbreak requiring more than 50 days at 22°C with many buds failing to break entirely, ABA concentrations in buds remain at maximum levels of 180-220 ng per gram fresh weight, and cold hardiness reaches seasonal maximum values of -18 to -20°C for primary buds, before chilling accumulation progressively begins reducing dormancy depth through January.
IAO_0000114: IAO_0000122
IAO_0000115: Deep endodormancy in Vitis vinifera represents the period of maximum dormancy intensity occurring during early to mid-winter when the internal factors inhibiting bud growth are at their strongest and buds exhibit complete unresponsiveness to any growth-promoting stimuli. This phase typically occurs during December and early January in Northern Hemisphere viticulture, following the completion of dormancy establishment and before significant chilling accumulation has begun to reduce dormancy depth. During deep endodormancy, buds represent the most dormant condition achieved in the annual cycle, with all growth-inhibiting mechanisms operating at maximum intensity including peak abscisic acid concentrations, highest expression levels of dormancy-associated MADS-box genes, and most repressive chromatin configurations at growth-related loci. The practical definition of deep endodormancy relies on forcing tests showing that buds require the longest time to budbreak or completely fail to break when exposed to growth-promoting conditions, in contrast to earlier or later dormancy phases when forcing response is faster or more complete. The duration of deep endodormancy varies among cultivars in relation to their overall dormancy depth, with deeply dormant cultivars adapted to continental climates maintaining deep endodormancy for longer periods than shallowly dormant cultivars from Mediterranean regions. Physiologically, deep endodormancy is maintained by the convergence of multiple inhibitory factors that must be progressively dismantled through chilling exposure before growth competence can be restored, with the requirement for multiple changes explaining why dormancy release is gradual rather than abrupt. The metabolic state during deep endodormancy is characterized by minimal activity, with respiration rates at annual minimum values, protein synthesis essentially ceased except for maintenance functions, and cellular processes largely restricted to survival functions rathe…
IAO_0000116: Deep_Endodormancy represents the initial phase of maximum dormancy intensity within Endodormancy. Distinguished from later phases where chilling accumulation has begun reducing dormancy depth. Subdivides into Maximum_Dormancy_Depth, Growth_Inhibition_Maximum, and ABA_Maximum_Level as component characteristics. Duration typically spans 4-8 weeks during early winter. Characterized by longest forcing times and lowest budbreak percentages in forcing tests. Cold hardiness at seasonal maximum during this phase.
IAO_0000118: Dormanz-Maximum @de
IAO_0000118: deepest dormancy
IAO_0000118: full endodormancy
IAO_0000118: maximale Dormanz @de
IAO_0000118: maximum dormancy
IAO_0000118: peak dormancy
IAO_0000118: tiefe Endodormanz @de
IAO_0000118: volle Endodormanz @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Deep Lateral Secondary Root
type: Class
subclass of: Lateral Secondary Root
IAO_0000112: Cabernet Sauvignon grafted on 110 Richter rootstock at 18 years in deep sandy loam showing deep lateral secondary roots emerging from primary roots at 90-140 cm depth, excavation revealing first-order deep laterals 2.4-3.8 cm diameter extending 60-110 cm horizontally at depths 105-145 cm, deep laterals accessing moist soil (14-18% volumetric water content) at depth during August drought when upper 90 cm soil severely dry (<6% VWC), soil core sampling indicating deep lateral fine root density 0.8-1.4 cm/cm³ soil at 110-140 cm depth providing water uptake, deep lateral network characteristic of 110R vigorous deep-rooting enabling drought tolerance
IAO_0000114: IAO_0000122
IAO_0000115: Deep lateral secondary root is lateral secondary root growing at substantial depth typically exceeding 80-100 cm depth and often reaching 100-150 cm or deeper, emphasizing depth distribution rather than branching order or structure, characterized by lateral orientation but at deep position in soil profile, emergence from deep primary roots or deep first-order laterals enabling deep lateral exploration, and access to deep soil resources including moisture, nutrients, and stable temperatures unavailable to shallow lateral roots, with deep lateral secondary roots serving specialized function of lateral soil exploration at depth complementing shallow lateral network near surface and deep vertical primary root penetration creating three-dimensional soil resource exploitation, particularly important during drought when surface soil dry and deep laterals accessing persistent moisture, and demonstrating rootstock genetic control with deep-rooting varieties producing extensive deep lateral networks while shallow-rooting types showing limited deep lateral development. Deep lateral secondary root depth definition includes= located below 80-100 cm (deep lateral secondary roots by definition positioned deeper than typical lateral root concentration zone), commonly at 100-150 cm depth (deep laterals frequently in this range in moderate to vigorous rootstocks in permeable soils), potentially exceeding 150 cm (deep laterals from very deep primary roots possibly reaching 150-200+ cm in favorable conditions), emerging from deep parent roots (deep lateral secondary roots originating from deep primary roots or deep first-order laterals enabling deep position), and exploring deep soil layers (deep laterals accessing C horizon or deeper B horizon unavailable to shallow root network). Deep lateral secondary root genetic determination includes= characteristic of deep-rooting rootstocks (Berlandieri-based varieties like 110R, 140Ru, 1103P showing well-developed deep lateral networks), typic…
IAO_0000116: Deep_Lateral_Secondary_Root emphasizes deep soil position exceeding 80-100 cm depth and is distinguished from shallow laterals by focus on deep resource access. Critical for understanding deep soil exploration, drought avoidance, deep moisture access, three-dimensional resource exploitation, Berlandieri genetics, and the deep-positioned lateral roots complementing vertical tap root creating deep lateral soil exploration.
IAO_0000118: Deep-position lateral root
IAO_0000118: Lower profile lateral
IAO_0000118: Subsoil lateral root
IAO_0000118: Tiefe Lateralwurzel @de
IAO_0000118: Tieflagige Verzweigungswurzel @de
IAO_0000118: Unterboden-Seitenwurzel @de
IAO_0000119: Smart, D. R., et al. (2006). Root system architecture in Vitis= Influences of rootstock, cultivar, and environment. American Journal of Enology and Viticulture, 57(4), 408-418.
has db xref: PO:0020121

Deep Lower Lateral Sinus
type: Class
subclass of: Lower Lateral Sinus
disjoint with: Shallow Lower Lateral Sinus
IAO_0000112: A deep lower lateral sinus representing the right lower lateral sinus on a mature leaf at node 7 of Vitis vinifera cv. Syrah in the Rhône Valley, France, positioned between upper lateral and lower lateral lobes, exhibiting pronounced depth of 2.8 cm measured from sinus base to lobe edge connection line representing substantial dissection for lower blade region, penetration reaching approximately 48% of distance from margin toward median vein, well-defined U-shaped contour with clearly rounded sinus base, width of 1.3 cm at opening creating depth-to-width ratio of 2.15 indicating depth substantially exceeding width, sinus creating clear prominent separation between upper and lower lateral lobes contributing to well-defined five-lobed architecture, sinus base positioned 6.2 cm from petiolar junction in mid-blade region, sinus margins showing distinct boundaries with smooth curvature, deep lower sinus complementing deep upper lateral sinus (3.4 cm) creating overall deeply dissected blade characteristic of this cultivar, bilateral near-symmetry with left lower lateral sinus showing similarly deep configuration (2.7 cm), measured at BBCH stage 81 (beginning of berry ripening) in early August, representing pronounced deep lower lateral sinus development typical of deeply dissected Syrah morphology.
IAO_0000114: IAO_0000122
IAO_0000115: A lower lateral sinus exhibiting pronounced depth creating substantial separation between lower lateral lobes and adjacent lobes in Vitis vinifera, characterized by depth typically exceeding 2-2.5 cm representing substantial dissection for lower blade regions, well-defined configuration with distinguishable sinus base, penetration often reaching 40-60% of distance from margin toward median vein, clear visual prominence creating obvious lower lateral lobe separation, occurrence primarily in deeply dissected five-lobed or seven-lobed cultivars showing pronounced overall lobe development, and role in creating well-differentiated lower lateral lobes characteristic of deeply dissected cultivar morphology. Deep lower lateral sinuses represent maximum expression of lower sinus development, occurring in cultivars with strong overall lobe dissection including deeply lobed Syrah clones, Mourvèdre, and seven-lobed configurations in some cultivars, creating distinctive architecture with clearly separated lower lateral lobes contributing to overall deeply dissected appearance, and serving as diagnostic features indicating deeply lobed cultivar groups particularly when combined with deep upper lateral sinuses.
IAO_0000116: Deep lower lateral sinuses are distinguished from shallow lower lateral sinuses by depth typically >2-2.5 cm and well-defined configuration. The deep designation emphasizes pronounced dissection in lower blade regions contrasting with typical shallow or absent lower sinuses in most cultivars. Depth approaching or occasionally exceeding upper lateral sinus depth is unusual, with most cultivars showing decreasing dissection depth from upper to lower regions, making deep lower sinuses particularly distinctive. Penetration percentage assessment accounts for position-specific depth expectations, with >40-50% considered deep for lower regions compared to >50-60% for upper sinuses. Well-defined configuration with clear sinus base distinguishes deep from shallow poorly defined lower sinuses. Occurrence is restricted to deeply dissected cultivar groups, with moderately and weakly lobed varieties universally showing shallow or absent lower sinuses. Correlation with deep upper lateral sinuses is very strong, with cultivars showing deep lower sinuses virtually always also exhibiting deep upper sinuses creating overall pronounced dissection. Genetic control is strong with deep dissection patterns consistent across cultivars showing this character. Environmental sensitivity is moderate with deep lower sinuses potentially showing more modification than upper sinuses under extreme vigor variations. Functional implications are minimal given lower blade position. Ampelographic utility is moderate as secondary feature confirming deeply dissected cultivar group membership, though less diagnostic than upper sinus or petiolar sinus characteristics.
IAO_0000118: ausgeprägte untere Lateralbucht @de
IAO_0000118: deeply incised middle sinus
IAO_0000118: profound lower sinus
IAO_0000118: pronounced lower lateral sinus
IAO_0000118: tief eingeschnittene mittlere Sinus @de
IAO_0000118: tiefe untere Seitenbucht @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 90-135 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin Chitwood et al. (2014) "Leaf asymmetry as a developmental constraint imposed by auxin-dependent phyllotactic patterning" The Plant Cell 26=609-621 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 79-118.
has db xref: PO:0000014

Deep Rooting Disposition
type: Class
subclass of: Root System Drought Adaptation Disposition
IAO_0000112: Field investigation of Deep_Rooting_Disposition at INRAE Montpellier employed soil coring and root excavation across 12 rootstocks in a 15-year-old vineyard on deep alluvial soil to characterize maximum rooting depth and vertical root distribution. Root presence was assessed in 20 cm depth increments to 4 m depth, with root length density quantified in each layer. Deep_Rooting_Disposition varied dramatically among rootstocks. '140 Ruggeri' (V. berlandieri × V. rupestris) showed exceptional deep rooting with live roots detected to 3.8 m depth and 35% of total root length below 1.5 m, reflecting its breeding origin from drought-adapted parents on limestone soils of southern France. 'Riparia Gloire' (V. riparia selection) exhibited minimal Deep_Rooting_Disposition with maximum depth of 1.1 m and only 8% of roots below 0.5 m, consistent with its origin in riparian habitats with reliable surface water. Hybrid rootstocks showed intermediate patterns, with '110 Richter' reaching 2.6 m and 'SO4' limited to 1.6 m. Soil water extraction monitoring using neutron probe revealed that deep-rooting '140 Ruggeri' extracted water from 2-3 m depth during late-season drought while shallow '3309C' extraction was confined to the upper meter. This deep water access enabled '140 Ruggeri'-grafted vines to maintain 25% higher midday water potential during August drought (-1.2 versus -1.6 MPa), demonstrating the functional significance of Deep_Rooting_Disposition for drought adaptation.
IAO_0000114: IAO_0000122
IAO_0000115: A Deep_Rooting_Disposition is a Root_System_Drought_Adaptation_Disposition that inheres in a Vitis plant root system and is realized through the capacity to extend roots to substantial soil depths, accessing water reserves in subsoil layers that remain available when surface soils are depleted during drought. This disposition represents a drought avoidance mechanism operating through spatial exploitation of soil water resources, with deep-rooted vines able to maintain water uptake by shifting extraction to progressively deeper soil layers as surface moisture is exhausted. Deep rooting capacity depends on inherent root growth vigor, gravitropic response directing root extension downward, ability to penetrate compact subsoil layers, and tolerance of subsoil conditions (lower oxygen, higher bulk density, potentially different pH and mineral content). Grapevine rootstocks vary substantially in Deep_Rooting_Disposition, with maximum rooting depths ranging from less than 1 m in shallow-rooting genotypes to over 6 m in deep-rooting types under favorable soil conditions. Deep_Rooting_Disposition is particularly valuable in climates with winter rainfall recharging deep soil layers that are then progressively depleted during dry growing seasons, as deep roots access this stored water unavailable to shallow-rooted vines. However, deep rooting is only beneficial where soil conditions permit root penetration and where subsoil water is actually present, making site-soil characteristics critical determinants of deep rooting value.
IAO_0000116: Deep_Rooting_Disposition is_a Root_System_Drought_Adaptation_Disposition. Deep rooting provides drought avoidance through access to subsoil water reserves. V. berlandieri and V. rupestris parentage generally confers deeper rooting than V. riparia. Deep rooting value depends on soil conditions permitting root penetration and presence of subsoil water. Maximum rooting depth under field conditions ranges from ~1 m to >6 m depending on rootstock and soil. Deep rooting is particularly valuable in Mediterranean climates with winter-recharged deep soil water.
IAO_0000118: Tiefwurzelungs-Disposition @de
IAO_0000118: Unterboden-Durchwurzelung @de
IAO_0000118: Vertikale-Wurzelausdehnung @de
IAO_0000118: deep root penetration
IAO_0000118: subsoil rooting capacity
IAO_0000118: vertical root extension
IAO_0000119: Smart DR et al. (2006) Grapevine rooting patterns: a comprehensive analysis and review, American Journal of Enology and Viticulture 57:89-104 Southey JM, Archer E (1988) The effect of rootstock cultivar on grapevine root distribution and density, in The Grapevine Root and its Environment, Department of Agriculture and Water Supply Technical Communication 215, Pretoria Bauerle TL et al. (2008) Root foraging in response to heterogeneous soil moisture in two grapevines that differ in potential growth rate, New Phytologist 179:857-866
has db xref: PO:0009005

Deep Shade Mature Leaf
type: Class
subclass of: Shade Mature Leaf
disjoint with: Low Light Adapted Mature Leaf
IAO_0000112: A deep shade mature leaf at node 9 on a basal lateral shoot of Vitis vinifera cv. Merlot in Pomerol, France, positioned in dense interior canopy receiving approximately 12% of full sunlight (daily PPFD averaging 185 μmol photons m⁻² s⁻¹ with rare brief peaks to 350 μmol photons m⁻² s⁻¹), measuring 18.5 cm length by 17.2 cm width representing 58% size increase compared to exterior leaves despite very thin fragile structure, lamina thickness of 185 μm with poorly developed single palisade layer of 35 μm and highly expanded spongy mesophyll of 130 μm with very large air spaces, very low chlorophyll content of 245 μg cm⁻² with high a=b ratio of 2.2 indicating maximum shade adaptation, very thin cuticle of 2.3 μm, low stomatal density of 125 stomata mm⁻² with large stomata, virtually absent trichomes, pale yellow-green coloration on both surfaces indicating chlorophyll deficiency, demonstrating maximum photosynthesis rate of only 4.8 μmol CO₂ m⁻² s⁻¹ even under experimental high light, very low light compensation point of 14 μmol photons m⁻² s⁻¹ but estimated daily carbon balance near zero or slightly negative considering 24-hour respiratory costs, showing signs of marginal function including slight chlorosis and reduced turgidity, measured at BBCH stage 79 (majority of berries touching) in early August, representing extreme shade adaptation with questionable carbon balance requiring canopy management intervention through shoot thinning or leaf removal to eliminate non-productive shaded zones.
IAO_0000114: IAO_0000122
IAO_0000115: A shade mature leaf exhibiting maximum structural and functional adaptations to severe light limitation receiving less than 15-20% of full sunlight in Vitis vinifera, characterized by extreme expression of shade syndrome including very large lamina size often 50-70% increased compared to sun leaves maximizing light-intercepting surface area despite marginal carbon economics, very thin lamina frequently 160-220 μm with single reduced palisade layer and highly expanded spongy mesophyll creating fragile structure, very low chlorophyll concentrations per unit area of 220-300 μg cm⁻² but very high per unit mass reflecting thin tissue attempting to maximize light capture with minimal structural investment, very thin cuticle often 2.0-3.0 μm providing minimal protection but reducing resource demand, low stomatal density of 110-140 stomata mm⁻² with very large individual stomata, minimal trichome presence, very pale green to yellow-green coloration reflecting chlorophyll deficiency and reduced photosynthetic capacity, high chlorophyll b proportion with a=b ratios often 2.0-2.5 indicating maximum investment in light-harvesting complexes attempting to compensate for severe light limitation, and physiological characteristics including very low light-saturated photosynthesis rates of 3-6 μmol CO₂ m⁻² s⁻¹, very low light compensation points of 10-18 μmol photons m⁻² s⁻¹ representing maximum efficiency adaptation but marginal or negative whole-leaf carbon balance when respiratory costs exceed photosynthetic gains, especially during periods of environmental stress increasing respiration or reducing already limited photosynthetic capacity.
IAO_0000116: Deep shade mature leaves represent the extreme shade end of the light adaptation spectrum, distinguished from moderate shade leaves by very pronounced structural modifications and severely compromised photosynthetic capacity approaching or below carbon balance threshold. These leaves develop in severely shaded interior canopy positions typical of dense unmanaged canopies, basal zones under heavy upper canopy coverage, or northern canopy faces (Northern Hemisphere) or southern faces (Southern Hemisphere) receiving minimal direct sunlight. Carbon economics of deep shade leaves are often marginal or negative, with photosynthetic gains barely exceeding or falling short of respiratory costs, making these leaves parasitic on the vine rather than contributors to carbon balance. Occurrence of substantial deep shade leaf populations (>20% of canopy) indicates excessive canopy density requiring management intervention, as these leaves consume resources without adequate return and create favorable environments for fungal diseases through poor air circulation and maintained humidity. Removal of deep shade leaves through strategic leaf removal or shoot thinning typically improves whole-vine carbon balance and fruit quality without yield penalty, as these leaves contribute minimally to carbohydrate production supporting fruit development.
IAO_0000118: extreme shade leaf
IAO_0000118: extremschatten Blatt @de
IAO_0000118: minimal light leaf
IAO_0000118: minimallicht Weinblatt @de
IAO_0000118: tiefschatten reifes Blatt @de
IAO_0000118: very low light-adapted leaf
IAO_0000119: Based on Smart (1985) "Principles of grapevine canopy microclimate manipulation with implications for yield and quality" American Journal of Enology and Viticulture 36=230-239 Poni et al. (2006) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 57=397-407 Hunter et al. (1995) "Partial defoliation of Vitis vinifera L. cv. Cabernet Sauvignon/99 Richter= Effect on root growth, canopy efficiency, grape composition, and wine quality" American Journal of Enology and Viticulture 46=306-314 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 329-352.
has db xref: PO:0025034

Deep Tap Root
type: Class
subclass of: Tap Root
IAO_0000112: Syrah grafted on 110 Richter rootstock at 18 years in deep alluvial loam showing deep tap root extending 285 cm depth documented through excavation and augering, deep tap root diameter 11.8 cm at crown maintaining 5.2 cm diameter at 200 cm depth, deep tap root penetrating through multiple soil horizons including A horizon (0-30 cm), B horizon (30-120 cm), and deep C horizon (120-285 cm), soil moisture monitoring revealing deep tap root accessing moist soil (18-22% volumetric water content) at 240-285 cm depth during August drought when upper 180 cm soil severely dry (<8% VWC), deep tap root providing critical water supply enabling vine to maintain photosynthesis and complete fruit ripening despite prolonged surface drought, deep rooting characteristic of 110R Berlandieri parentage
IAO_0000114: IAO_0000122
IAO_0000115: Deep tap root is tap root extending to substantial depth typically exceeding 150 cm and often reaching 200-400+ cm in permeable soils, emphasizing depth penetration and access to deep soil moisture reserves, characterized by strong vertical orientation maintaining downward trajectory through multiple soil horizons, genetic determination by deep-rooting rootstock varieties particularly Vitis berlandieri-based cultivars, progressive deepening throughout vine life potentially adding 20-50 cm annually in young vigorous vine slowing to 5-15 cm in mature vine, and critical functional role in drought tolerance enabling vine to access deep permanent moisture or water table during surface soil drought providing continued water supply when shallow roots non-functional, with deep tap root development favored by deep well-drained soils, arid or Mediterranean climates selecting for deep rooting, and rootstock varieties bred specifically for drought tolerance through deep penetration capacity. Deep tap root depth achievement includes= exceeding 150 cm minimum (deep tap root by definition penetrating deeper than typical tap root depth threshold), commonly reaching 200-300 cm (deep tap roots in favorable conditions routinely extending to this depth range in mature vine), potentially exceeding 400 cm (extreme cases of deep tap root penetration documented particularly under drought stress or in very deep soils), demonstrating progressive deepening (deep tap root continuously growing deeper throughout vine life though rate declining with age), and showing environmental variation (same rootstock potentially producing deeper tap root under drought stress than with irrigation reflecting adaptive response). Deep tap root genetic determination includes= characteristic of Berlandieri types (Vitis berlandieri and hybrids showing inherent deep rooting capacity producing particularly deep tap roots), typical of vigorous rootstocks (varieties like 110 Richter, 140 Ruggeri, 1103 Paulsen producin…
IAO_0000116: Deep_Tap_Root emphasizes substantial depth penetration exceeding 150 cm and is distinguished from Shallow_Tap_Root by focus on deep soil exploitation. Critical for understanding drought avoidance, deep moisture access, Berlandieri genetics, permanent water supply, extreme depth penetration, and the deeply penetrating vertical root enabling vine survival under severe drought through accessing deep permanent moisture.
IAO_0000118: Deeply penetrating tap root
IAO_0000118: Extended depth tap root
IAO_0000118: Profound tap root
IAO_0000118: Tiefe Pfahlwurzel @de
IAO_0000118: Tiefgreifende Hauptwurzel @de
IAO_0000118: Weitreichende Vertikalwurzel @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Smart, D. R., et al. (2006). Root system architecture in Vitis= Influences of rootstock, cultivar, and environment. American Journal of Enology and Viticulture, 57(4), 408-418.
has db xref: PO:0020121

Deep Upper Lateral Sinus
type: Class
subclass of: Upper Lateral Sinus
disjoint with: Shallow Upper Lateral Sinus
IAO_0000112: A deep upper lateral sinus representing the left upper lateral sinus on a mature leaf at node 7 of Vitis vinifera cv. Mourvèdre in Bandol, France, exhibiting pronounced depth of 4.5 cm measured from sinus base to the imaginary line connecting apical and upper lateral lobe edges, penetration reaching approximately 62% of the distance from blade margin toward median vein indicating very deep dissection, well-defined U-shaped contour with clearly rounded sinus base, width of 1.4 cm at opening creating depth-to-width ratio of 3.2 indicating substantial depth relative to width, sinus creating very clear prominent separation between the elongated terminal apical lobe and upper lateral lobe, sinus base positioned only 3.8 cm from petiolar junction due to the deep penetration, left margin formed by acutely tapering apical lobe edge and right margin by upper lateral lobe edge both showing smooth curvature without teeth in sinus region, deep sinus contributing to characteristic deeply dissected five-lobed Mourvèdre architecture with prominently isolated terminal lobe, bilateral near-symmetry with right upper lateral sinus showing similar deep dissection (4.3 cm), measured at BBCH stage 77 (berries beginning to touch) in mid-July, representing maximum deep upper lateral sinus development diagnostic for deeply dissected cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: An upper lateral sinus exhibiting pronounced depth creating substantial separation between apical and upper lateral lobes in Vitis vinifera, characterized by depth typically exceeding 3-4 cm measured from sinus base to lobe edge connection line, penetration often reaching 50-70% of the distance from blade margin toward median vein, well-defined U-shaped or V-shaped contour with clearly distinguished sinus base, substantial visual prominence creating obvious apical lobe isolation, occurrence primarily in deeply dissected cultivars showing pronounced overall lobe development, and critical role in creating prominent well-separated terminal apical lobes characteristic of deeply lobed cultivar morphology. Deep upper lateral sinuses represent maximum expression of upper sinus development, occurring in cultivars with strong lobe dissection including Syrah, Mourvèdre, deeply lobed Muscat types, and some Cabernet Franc clones, creating distinctive leaf architecture with prominently isolated terminal lobes, and serving as important diagnostic features indicating deeply dissected cultivar groups when combined with other morphological characteristics.
IAO_0000116: Deep upper lateral sinuses are distinguished from shallow upper lateral sinuses by depth typically >3-4 cm and penetration >50% toward median vein. The deep designation emphasizes pronounced dissection creating strong lobe isolation contrasting with weak shallow sinuses. Depth creates prominent visual separation making deeply dissected leaves immediately recognizable from considerable distance based on isolated apical lobe appearance. Penetration percentage (depth relative to distance toward median vein) provides normalized assessment accounting for overall blade size variation, with >50-60% indicating deep dissection. Shape is typically U-shaped though V-shaped deep sinuses occur in some cultivars. Occurrence is restricted primarily to deeply dissected cultivar groups, with weakly lobed varieties universally showing shallow upper lateral sinuses. Correlation with overall lobe dissection is strong, with cultivars showing deep upper lateral sinuses typically also exhibiting deep lower lateral sinuses and substantial overall lobe development. Genetic control is strong with deep dissection patterns showing high heritability and consistent expression. Environmental modification is relatively limited with deep sinus cultivars maintaining pronounced dissection across vigor conditions, though extreme low vigor may produce slightly shallower sinuses. Functional implications include maximum apical lobe isolation enabling independent movement and potentially enhanced blade flexibility. Ampelographic utility is substantial as secondary diagnostic feature, with deep upper lateral sinuses combined with other characters enabling identification of deeply dissected cultivar groups and specific varieties within those groups.
IAO_0000118: ausgeprägte obere Lateralbucht @de
IAO_0000118: deeply incised apical sinus
IAO_0000118: profound upper sinus
IAO_0000118: pronounced upper lateral sinus
IAO_0000118: tief eingeschnittene Apikalsinus @de
IAO_0000118: tiefe obere Seitenbucht @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 58-119 OIV (2009) "OIV Descriptor List for Grape Varieties and Vitis Species" 2nd Edition, Organisation Internationale de la Vigne et du Vin Chitwood et al. (2014) "Leaf asymmetry as a developmental constraint imposed by auxin-dependent phyllotactic patterning" The Plant Cell 26=609-621 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 173-208.
has db xref: PO:0000014

Deep Winter Dormant Bud
type: Class
subclass of: Winter Dormant Bud
disjoint with: Late Winter Dormant Bud
IAO_0000112: A deep winter dormant bud on Vitis vinifera cv. Cabernet Franc in mid-January in Chinon, France, showing no budbreak response when excised canes are placed in forcing conditions at 25°C with 16-hour photoperiod, having accumulated only 400 of the required 1100 chilling hours, with bud tissues exhibiting maximum concentrations of dehydrins and other cold-protective proteins.
IAO_0000114: IAO_0000122
IAO_0000115: A winter dormant bud in the most profound phase of endodormancy occurring during mid-winter (typically December-January in Northern Hemisphere), characterized by maximum chilling requirement for release, complete inability to resume growth even under optimal forcing conditions, minimal metabolic activity, and maximum cold hardiness. Deep winter dormant buds show no response to warm temperatures or long photoperiods until substantial chilling hour accumulation has occurred, representing the nadir of the annual growth-dormancy cycle where buds are most resistant to premature budbreak but also most vulnerable to catastrophic freeze damage if temperatures drop below cultivar-specific lethal thresholds.
IAO_0000116: Deep winter dormancy represents the transition point between dormancy induction (autumn) and dormancy release (late winter/early spring). Buds in deep dormancy often show maximum freezing tolerance, sometimes surviving temperatures as low as -25°C to -30°C in cold-hardy cultivars. Premature warm periods during deep dormancy generally do not trigger budbreak, protecting against false spring damage, though extended warm spells can accelerate chilling hour accumulation through negative chilling models.
IAO_0000118: deep dormancy bud
IAO_0000118: maximum endodormancy bud
IAO_0000118: mid-winter dormant bud
IAO_0000118: tiefe Winterruhe Knospe @de
IAO_0000119: Based on Schnabel & Wample (1987) "Dormancy and cold hardiness in Vitis vinifera L. cv. White Riesling as influenced by photoperiod and temperature" American Journal of Enology and Viticulture 38=265-272 Ferguson et al. (2011) "Dynamic changes in bud cold hardiness during dormancy and the influence of apple and pear budbreak" Journal of the American Society for Horticultural Science 136=313-323 Kovaleski & Londo (2019) "Tempo of gene regulation in wild and cultivated Vitis species shows coordination between cold hardiness and budbreak" Plant Science 287=110165.
has db xref: PO:0025497

Defect Visibility Quality
type: Class
subclass of: Surface Appearance Quality
IAO_0000112: Defect visibility assessment at grape sorting table identifies multiple defect categories requiring removal, including Botrytis-infected berries (gray fuzzy surface growth, immediately discarded), sunburned berries (brown necrotic patches, selectively removed), and insect-damaged clusters (visible feeding tracks and frass, entire clusters rejected), with defect visibility enabling rapid quality sorting that excludes compromised fruit from premium wine production while potentially directing affected material to lesser tiers, demonstrating defect detection as the practical quality gate protecting wine quality through visual screening.
IAO_0000114: IAO_0000122
IAO_0000115: Defect visibility quality is a surface appearance quality that represents the presence of visually detectable surface abnormalities on grape berries or in wine, characterizing visible damage, contamination, disease symptoms, or foreign matter that indicates quality compromise requiring assessment and potentially affecting processing or consumption suitability. Within the BFO framework, this quality specifically addresses the anomaly detection dimension of surface assessment, distinguishing visible defects from normal surface characteristics while recognizing that defect visibility enables quality screening before more detailed evaluation and prevents consumption of compromised product. The ontological significance lies in defect visibility serving as the primary visual quality gate in both grape reception and wine service, where visible surface defects trigger rejection, sorting, or investigation before proceeding with processing or consumption, making defect detection the first line of quality defense in practical grape and wine handling. The physical basis for defect visibility involves visual detection of surface abnormalities that contrast with expected normal appearance, including color anomalies (rot discoloration, oxidation browning), texture abnormalities (shriveling, cracking, disease lesions), foreign matter (insect damage, debris, sediment), and surface films (microbial growth, oil contamination). The defect categories in grape contexts include disease symptoms (Botrytis, powdery mildew, sour rot creating visible surface changes), physiological damage (sunburn, dehydration, cracking), pest damage (visible insect feeding, residues), and physical damage (crushing, abrasion from handling). The defect categories in wine contexts include surface contamination (floating particles, cork fragments), microbial films (aerobic spoilage creating visible surface growth), and foreign matter (any non-wine material visible at surface). The assessment protocol for defect …
IAO_0000116: Defect_Visibility_Quality addresses the anomaly detection dimension of surface assessment, representing the primary visual quality screening function. This quality enables rapid identification of quality-compromising conditions in both grape and wine contexts, supporting rejection, sorting, or investigation decisions. The class provides the negative counterpart to positive surface qualities (bloom, gloss), with defect absence being the baseline expectation for quality product.
IAO_0000118: Defektsichtbarkeit @de
IAO_0000118: Fehlererscheinung @de
IAO_0000118: Oberflächenanomalien @de
IAO_0000118: anomaly visibility
IAO_0000118: quality defect appearance
IAO_0000118: sichtbare Mängel @de
IAO_0000118: surface abnormalities
IAO_0000118: visible defects
IAO_0000119: Ough CS, Amerine MA (1988) Methods for Analysis of Musts and Wines, 2nd Ed. John Wiley & Sons, New York, pp. 1-34 Steel CC et al. (2013) Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults. Journal of Agricultural and Food Chemistry 61(22): 5189-5206
has db xref: no direct PO equivalent

Defense Mechanism Disposition
type: Class
subclass of: Biotic Stress Resistance Disposition
IAO_0000112: Comprehensive characterization of Defense_Mechanism_Disposition at the University of Udine assessed multiple constitutive and induced defense parameters across 20 cultivars to evaluate the breadth and coordination of defense capacity. Constitutive measures included cuticle thickness, trichome density, constitutive phenolic content, and preformed PR protein levels. Induced responses were assessed following Plasmopara viticola inoculation, measuring stilbene accumulation, PR gene expression, and callose deposition at 24, 48, and 72 hours post-inoculation. Principal component analysis revealed that Defense_Mechanism_Disposition varied substantially among cultivars and comprised largely independent components. 'Cabernet Sauvignon' exhibited strong constitutive physical defenses (thick cuticle 4.2 μm, high trichome density 28/mm²) but moderate chemical and induced responses. Conversely, 'Regent' (PIWI cultivar) showed modest constitutive barriers but exceptionally strong induced stilbene production (45 μg/g fresh weight at 48h versus 8 μg/g in 'Cabernet Sauvignon'). 'Muscadinia rotundifolia' demonstrated uniformly high Defense_Mechanism_Disposition across all measured parameters, consistent with its broad-spectrum disease resistance. These findings demonstrate that overall resistance phenotypes emerge from combinations of defense mechanisms varying independently among genotypes, with implications for breeding strategies targeting multiple defense components.
IAO_0000114: IAO_0000122
IAO_0000115: A Defense_Mechanism_Disposition is a Biotic_Stress_Resistance_Disposition that inheres in a Vitis vinifera plant and represents the underlying capacity to deploy specific defensive structures, compounds, or processes that protect against herbivores and pathogens, abstracted from the particular pest or pathogen being resisted. This disposition captures the mechanistic basis of biotic stress resistance, complementing the pathogen-specific and pest-specific resistance classes that describe resistance outcomes against particular organisms. Defense mechanisms in plants are traditionally categorized as constitutive (preformed, always present) versus induced (activated upon attack), and as direct (affecting the attacker directly) versus indirect (recruiting natural enemies or signaling to neighboring plants). For grapevine, constitutive defenses include physical barriers such as cuticle, trichomes, and tough tissues, as well as preformed chemical defenses including phenolic compounds, antimicrobial proteins, and structural polymers. Induced defenses encompass the hypersensitive response, systemic acquired resistance, production of phytoalexins (particularly stilbenes in Vitis), pathogenesis-related proteins, and volatile emissions. Understanding defense mechanism dispositions enables prediction of resistance breadth across multiple attackers sharing susceptibility to particular mechanisms, identification of defense trade-offs and synergies, and targeted breeding for enhanced defense capacity rather than resistance to individual threats. The Defense_Mechanism_Disposition hierarchy provides a mechanistic framework complementing the taxonomically organized Pathogen_Resistance_Disposition and Pest_Resistance_Disposition hierarchies.
IAO_0000116: Defense_Mechanism_Disposition is_a Biotic_Stress_Resistance_Disposition. This class provides a mechanistic perspective on resistance, complementing the pathogen/pest-specific resistance classes elsewhere in VVO. Child classes include Constitutive_Defense_Disposition (preformed defenses) and Induced_Defense_Disposition (activated upon attack). Defense mechanisms may contribute to resistance against multiple pathogens and pests sharing susceptibility to particular barriers or compounds, enabling prediction of resistance breadth from mechanistic knowledge.
IAO_0000118: Abwehrmechanismus-Kapazität @de
IAO_0000118: Pflanzenabwehr-Disposition @de
IAO_0000118: Verteidigungsmechanismus-Disposition @de
IAO_0000118: defense trait disposition
IAO_0000118: plant defense capacity
IAO_0000118: resistance mechanism
IAO_0000119: Pieterse CMJ et al. (2012) Hormonal modulation of plant immunity, Annual Review of Cell and Developmental Biology 28:489-521 Dicke M, Baldwin IT (2010) The evolutionary context for herbivore-induced plant volatiles: beyond the "cry for help", Trends in Plant Science 15:167-175 Hammerschmidt R (1999) Phytoalexins: what have we learned after 60 years?, Annual Review of Phytopathology 37:285-306
has db xref: no direct PO equivalent

Defense Response Quality
type: Class
subclass of: Pathogen Infection Indicator Quality
IAO_0000112: Defense response quality comparison between the downy mildew-resistant Vitis rupestris and susceptible V. vinifera Chardonnay characterized the differential immune activation underlying contrasting disease outcomes. Inoculation with Plasmopara viticola sporangia triggered rapid defense response quality in V. rupestris with reactive oxygen species burst detectable within 2 hours at infection sites, callose deposition visible by 6 hours forming papillae beneath attempted penetration sites, and hypersensitive cell death limiting pathogen spread by 24 hours. Transcriptomic analysis revealed defense response quality activation with greater than 500 defense-related genes upregulated greater than 4-fold within 12 hours in V. rupestris, including pathogenesis-related proteins, stilbene synthases, and signaling components. In contrast, V. vinifera Chardonnay showed delayed and attenuated defense response quality with ROS burst 60% lower amplitude and 4 hours delayed, callose deposition incomplete and occurring only after hyphal penetration, and no effective hypersensitive response allowing pathogen colonization to proceed. The defense response quality differential translated to disease outcomes, with V. rupestris showing less than 5% of inoculation sites developing sporulating lesions while Chardonnay showed greater than 80% successful infection and abundant sporulation. The defense response quality characterization identified the speed and amplitude of early defense activation as critical determinants of resistance, informing breeding strategies to introgress rapid-response capacity from resistant species into V. vinifera backgrounds.
IAO_0000114: IAO_0000122
IAO_0000115: Defense response quality is a pathogen infection indicator quality that inheres in a grapevine organism and represents the capacity to activate and deploy innate immune mechanisms in response to pathogen recognition, encompassing the localized rapid responses that limit pathogen spread at infection sites, the production of antimicrobial compounds that directly inhibit pathogen growth, the synthesis of pathogenesis-related proteins that contribute to defense, and the systemic signaling that primes distant tissues for enhanced resistance, with the effectiveness of defense responses determining whether attempted infections are successfully repelled, contained with minimal damage, or progress to cause significant disease. This quality captures the active component of disease resistance that complements constitutive barriers, recognizing that plants possess sophisticated immune systems capable of recognizing pathogen-associated molecular patterns and effector molecules, triggering defense cascades that can effectively limit pathogen colonization when appropriately activated. The ontological significance of defense response quality lies in its role as a primary determinant of disease resistance that varies among cultivars, can be induced by elicitor treatments, and provides targets for breeding programs seeking to enhance disease resistance through improved defense activation capacity. The biological basis of defense responses encompasses the recognition of pathogen molecules by plant receptor proteins triggering signal transduction cascades, the transcriptional reprogramming activating defense gene expression, the metabolic redirection producing antimicrobial compounds and structural reinforcements, and the systemic signaling through salicylic acid, jasmonic acid, and other hormones that coordinates whole-plant defense. The temporal dynamics of defense responses critically affect their effectiveness, with rapid responses more likely to limit pathogen establishment while …
IAO_0000116: Defense_Response_Quality is_a Pathogen_Infection_Indicator_Quality, serving as parent class for Hypersensitive_Response_Quality, Phytoalexin_Production_Quality, Pathogenesis_Related_Protein_Induction_Quality, and Systemic_Acquired_Resistance_Quality which address specific defense mechanisms. This class addresses the overall capacity for active defense while child classes capture particular response types. The kinetic competition between pathogen growth and defense activation determines infection outcomes. Cultivar variation in defense capacity provides breeding targets for resistance improvement. Distinguished from Disease_Tolerance_Quality which addresses performance maintenance rather than pathogen limitation.
IAO_0000118: Abwehrreaktion @de
IAO_0000118: Immunantwort @de
IAO_0000118: Pathogenabwehr @de
IAO_0000118: defense activation
IAO_0000118: immune response
IAO_0000118: induced resistance
IAO_0000118: induzierte Resistenz @de
IAO_0000118: pathogen defense
IAO_0000119: Jones JDG, Dangl JL (2006) The plant immune system. Nature 444:323-329 Armijo G et al. (2016) Grapevine pathogenic microorganisms: understanding infection strategies and host response scenarios. Frontiers in Plant Science 7:382 Dry IB et al. (2010) Molecular strategies to enhance the genetic resistance of grapevines to powdery mildew. Australian Journal of Grape and Wine Research 16:94-105
has db xref: no direct PO equivalent

Deficiency Severity Quality
type: Class
subclass of: Nutrient Deficiency Indicator Quality
IAO_0000112: Deficiency severity quality classification for nitrogen status in Oregon Pinot Noir provided a framework for calibrating vineyard nitrogen management to the range of conditions encountered across variable soil types and vine ages. The deficiency severity quality system established four categories based on integrated assessment of tissue nitrogen concentration, visual symptom expression, and functional indicators. Latent deficiency severity quality was diagnosed where petiole N fell in the 0.55-0.65% range with no visible chlorosis but reduced SPAD readings (32-35 versus normal greater than 38), indicating subclinical limitation warranting monitoring and potential preventive nitrogen application. Mild deficiency severity quality corresponded to petiole N of 0.45-0.55% with subtle generalized pallor visible primarily when comparing to N-sufficient reference vines, shoot length 10-20% below site norm, and SPAD readings of 28-32, indicating moderate limitation warranting corrective fertilization. Moderate deficiency severity quality corresponded to petiole N of 0.35-0.45% with obvious chlorosis visible without comparison (score 2-3 on 0-5 scale), shoot length 20-35% reduced, early senescence of basal leaves, and SPAD readings of 22-28, indicating significant limitation requiring prompt corrective action. Severe deficiency severity quality corresponded to petiole N below 0.35% with intense chlorosis (score 4-5), dramatic growth reduction (greater than 35%), extensive premature senescence, and SPAD readings below 22, indicating critical limitation requiring immediate intensive intervention. The deficiency severity quality framework enabled consistent communication among vineyard managers and consultants, with management recommendations calibrated to severity():) monitoring for latent, standard fertilization for mild, increased rates and foliar supplementation for moderate, and emergency intervention with split applications for severe.
IAO_0000114: IAO_0000122
IAO_0000115: Deficiency severity quality is a nutrient deficiency indicator quality that inheres in a grapevine organism and represents the degree or intensity of nutritional limitation as reflected in symptom expression, physiological impairment, and production impact, ranging from latent deficiency where tissue concentrations are suboptimal but visible symptoms have not yet developed, through mild, moderate, and severe categories that describe progressively greater symptom expression and functional impact, providing a framework for communicating deficiency status and calibrating management response intensity to deficiency magnitude. This quality captures the quantitative dimension of nutritional stress, recognizing that nutrient deficiency exists on a continuum from adequacy through subclinical limitation to overt deficiency, and that the severity classification provides critical information for management decision-making regarding the urgency and intensity of corrective action required. The ontological significance of deficiency severity quality lies in its role enabling calibrated management responses where latent deficiency might warrant monitoring and preventive adjustment while severe deficiency demands immediate intensive intervention, and in its utility for communicating nutritional status among researchers, advisors, and practitioners using standardized terminology. The biological basis of deficiency severity gradations encompasses the progressive decline in tissue nutrient concentration from luxury levels through adequate to deficient ranges, the threshold effects where visible symptoms appear only after tissue concentrations fall below critical levels, and the increasing functional impairment as deficiency intensifies affecting progressively more metabolic processes and larger proportions of the plant. The relationship between tissue nutrient concentration and severity classification shows characteristic ranges for each category, though precise thresholds vary by nut…
IAO_0000116: Deficiency_Severity_Quality is_a Nutrient_Deficiency_Indicator_Quality, serving as parent class for Latent_Deficiency_Quality, Mild_Deficiency_Quality, Moderate_Deficiency_Quality, and Severe_Deficiency_Quality which describe the severity continuum. This class addresses the overall concept of deficiency grading while child classes capture specific severity levels. Integrates tissue concentration, visual symptoms, and functional indicators for classification. Enables calibrated management response to deficiency magnitude. Thresholds vary by nutrient, tissue, cultivar, and phenology requiring local calibration. Communication tool for standardized terminology among practitioners.
IAO_0000118: Mangelgrad @de
IAO_0000118: Mangelschweregrad @de
IAO_0000118: Mangelstufe @de
IAO_0000118: Nährstoffstress-Intensität @de
IAO_0000118: deficiency grade
IAO_0000118: deficiency intensity
IAO_0000118: deficiency level
IAO_0000118: nutritional stress severity
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Robinson JB (1992) Grapevine nutrition. In: Coombe BG, Dry PR (eds) Viticulture, Volume 2. Winetitles, Adelaide, pp. 178-208 Bergmann W (1992) Nutritional Disorders of Plants. Gustav Fischer Verlag, Stuttgart
has db xref: no direct PO equivalent

Deficit Irrigated Role
type: Class
subclass of: Irrigated Role
IAO_0000112: Cabernet Sauvignon vines in the Columbia Valley of Washington State bearing a deficit-irrigated role receive 70-80% of full ETc replacement pre-véraison and 30-50% post-véraison through regulated deficit irrigation (RDI), targeting midday stem water potentials of -1.0 to -1.2 MPa during fruit set and -1.2 to -1.6 MPa during ripening, resulting in 20-30% reductions in berry size, 15-25% increases in skin-to-pulp ratio, and measurably higher anthocyanin concentrations of 1.5-2.5 mg/g berry weight compared to fully irrigated controls.
IAO_0000114: IAO_0000122
IAO_0000115: An irrigated role that inheres in a grapevine managed under a deliberate deficit irrigation strategy that supplies less water than the vine's full evapotranspiration demand during defined phenological periods, inducing controlled water stress to regulate vegetative growth, enhance fruit composition, and improve water use efficiency.
IAO_0000116: Deficit_Irrigated_Role encompasses both regulated deficit irrigation (RDI) applying uniform deficit across the root zone and partial root zone drying (PRD) alternating irrigation between root sides to exploit ABA-mediated stomatal regulation. Both strategies exploit the differential sensitivity of vegetative and reproductive growth to water deficit: shoot elongation ceases at milder stress levels than berry ripening, enabling deficit irrigation to restrict canopy vigor while maintaining or enhancing fruit quality parameters. The optimal deficit level is cultivar-specific, site-specific, and phenological-stage-dependent, requiring ongoing monitoring of vine water status indicators.
IAO_0000118: Defizitbewässerungs-Rolle @de
IAO_0000118: controlled water stress role
IAO_0000118: deficit irrigation role
IAO_0000118: kontrollierte Trockenstress-Rolle @de
IAO_0000118: regulated deficit irrigation role
IAO_0000118: regulierte Defizitbewässerungs-Rolle @de
IAO_0000119: Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105: 661-676 Dry PR et al. (2001) Strategic irrigation management in Australian vineyards, Journal International des Sciences de la Vigne et du Vin 35: 129-139 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 510-520
has db xref: no direct PO equivalent

Deficit Irrigation Strategy
type: Class
subclass of: Irrigation Protocol Description
IAO_0000112: The deficit irrigation strategy for Cabernet Sauvignon in Paso Robles specifies three phenological phases — Phase 1 (budburst to fruit set) at 80% ETc replacement to support canopy establishment without excessive vegetative vigor, Phase 2 (fruit set to véraison) at 40-50% ETc to impose moderate water deficit that reduces berry size by 15-25% (from 1.4 g to 1.0-1.2 g average berry weight) and increases skin-to-pulp ratio, enhancing anthocyanin and tannin concentration per unit volume of must, and Phase 3 (véraison to harvest) at 25-35% ETc to maintain controlled stress that promotes flavor concentration and tannin polymerization while avoiding severe stress that would arrest sugar accumulation or trigger premature leaf senescence.
IAO_0000114: IAO_0000122
IAO_0000115: An irrigation protocol description that documents the intentional application of water at rates below the vine's full evapotranspiratory demand during specific phenological periods, specifying the timing, severity, and duration of controlled water deficit designed to manipulate berry size, skin-to-pulp ratio, phenolic concentration, and flavor development in pursuit of defined wine quality objectives.
IAO_0000116: Deficit_Irrigation_Strategy represents the most important conceptual advance in irrigation management for premium wine production over the past three decades. The foundational insight — that moderate vine water stress during specific developmental windows improves wine quality parameters while excessive water supply produces dilute, vegetatively dominated wines — was formalized by McCarthy (1997) as Regulated Deficit Irrigation (RDI) and by Dry and Loveys (1998) as Partial Root-zone Drying (PRD): both approaches deliberately supply less water than the vine could use, but differ in implementation — RDI reduces total water volume uniformly across the root zone, while PRD alternates irrigation between root zone halves to exploit the ABA-mediated stomatal regulation triggered by drying roots while maintaining overall vine hydration. The quality benefits of deficit irrigation include reduced berry size (increasing skin-to-pulp ratio by 10-30%), enhanced phenolic concentration (anthocyanins, tannins), modified flavor profiles (reduced methoxypyrazine in Cabernet Sauvignon, enhanced rotundone in Shiraz), and improved wine structure and aging potential.
IAO_0000118: Defizitbewässerungs-Strategie @de
IAO_0000118: RDI protocol
IAO_0000118: controlled water stress strategy
IAO_0000118: kontrollierte Trockenstress-Strategie @de
IAO_0000118: regulated deficit irrigation strategy
IAO_0000118: regulierte Defizitbewässerung @de
IAO_0000119: McCarthy MG (1997) The effect of transient water deficit on berry development of cv. Shiraz, Australian Journal of Grape and Wine Research 3: 2-8 Dry PR and Loveys BR (1998) Factors influencing grapevine vigour and the potential for control with partial rootzone drying, Australian Journal of Grape and Wine Research 4: 140-148 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105: 661-676 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 400-420
has db xref: no direct PO equivalent

Defoliation Tolerance Quality
type: Class
subclass of: Leaf Removal Response Quality
disjoint with: Refoliation Capacity Quality
IAO_0000112: Defoliation tolerance quality comparison across cultivars in Rheinhessen evaluated the threshold of leaf removal causing measurable fruit quality reduction using progressive basal defoliation at véraison. Riesling demonstrated high defoliation tolerance quality, sustaining removal of up to 40% of total leaf area without significant impact on fruit Brix, titratable acidity, or aromatic compound concentration, attributed to strong photosynthetic compensation with remaining leaves increasing assimilation by 35%. Müller-Thurgau showed moderate defoliation tolerance quality, with quality impacts becoming apparent at 30% leaf removal manifesting as 0.6°Brix reduction and altered acid balance. Ortega exhibited limited defoliation tolerance quality, with fruit quality compromise evident at only 20% leaf removal including 1.2°Brix reduction and premature leaf senescence indicating source limitation, informing cultivar-specific recommendations for conservative leaf removal intensity in this variety to preserve defoliation tolerance quality within sustainable limits.
IAO_0000114: IAO_0000122
IAO_0000115: Defoliation tolerance quality is a leaf removal response quality that inheres in a grapevine organism and represents the capacity to maintain essential physiological functions including fruit ripening, carbohydrate reserve accumulation, and bud development for subsequent season productivity despite reduction in total functional leaf area below the optimal level for unrestricted growth, through compensatory adjustments in remaining leaf photosynthetic efficiency, resource allocation priorities, and reserve mobilization from perennial storage tissues. This quality determines the threshold of leaf area loss that can be sustained without significant compromise to current season fruit quality or future vine productivity, enabling practical application of defoliation practices within safe limits while avoiding damage from excessive leaf removal. The ontological basis of defoliation tolerance quality rests on the principle that grapevines possess inherent redundancy and plasticity in their photosynthetic system that permits adjustment to partial capacity loss, with tolerance limits determined by the balance between reduced carbon supply from diminished leaf area and compensatory mechanisms that partially restore assimilate availability. The physiological mechanisms underlying defoliation tolerance include upregulation of photosynthetic rate in remaining leaves through increased stomatal aperture, enhanced mesophyll conductance, and elevated Rubisco activity that can increase per-leaf carbon gain by 20-40% following moderate defoliation, though this compensation rarely achieves full replacement of lost photosynthetic capacity. Additional tolerance mechanisms involve prioritization of reproductive over vegetative sinks that directs limited assimilates preferentially toward fruit ripening at the expense of continued shoot growth and reserve storage, and mobilization of stored carbohydrates from trunk, cordon, and root tissues that can buffer short-term source-sink imbalances …
IAO_0000116: Defoliation_Tolerance_Quality is_a Leaf_Removal_Response_Quality, representing the capacity to maintain function despite reduced leaf area. This class addresses tolerance mechanisms including photosynthetic compensation and reserve mobilization, distinct from Refoliation_Capacity_Quality which addresses replacement of lost leaf area through new growth. The threshold of ~30-40% leaf removal as general tolerance limit provides practical guidance, though cultivar-specific differences require consideration. Critical for determining safe limits of basal leaf removal practices.
IAO_0000118: Blattverlustoleranz @de
IAO_0000118: Defoliationsresistenz @de
IAO_0000118: Entblätterungstoleranz @de
IAO_0000118: Entlaubungsresilienz @de
IAO_0000118: canopy loss resilience
IAO_0000118: defoliation resistance
IAO_0000118: foliage reduction tolerance
IAO_0000118: leaf loss tolerance
IAO_0000119: Candolfi-Vasconcelos MC, Koblet W (1991) Influence of partial defoliation on gas exchange parameters and chlorophyll content of field-grown grapevines: mechanisms and limitations of the compensation capacity. Vitis 30:129-141 Petrie PR et al. (2000) Leaf removal effects on yield and fruit composition of Vitis vinifera L. cv. Pinot Noir. Annals of Botany 85:871-879 Poni S et al. (2008) Effects of pre-bloom leaf removal on growth of berry tissues and must composition in two red Vitis vinifera L. cultivars. Australian Journal of Grape and Wine Research 14:185-195
has db xref: PO:0025610

Deformation Quality
type: Class
subclass of: Firmness Quality
IAO_0000112: Deformation quality assessment in mechanical harvesting optimization balances the deformation tolerance of different cultivars, with Thompson Seedless tolerating 15-20% compression deformation with 80-90% recovery (primarily elastic), enabling relatively aggressive mechanical harvest, while Flame Seedless shows permanent damage (plastic deformation) above 12% compression, requiring gentler harvest parameters with lower shaking intensity and shorter duration to preserve marketable quality this deformation-guided mechanical harvest calibration reduces postharvest losses from 8-12% to 3-5% by matching equipment operation to variety-specific mechanical properties.
IAO_0000114: IAO_0000122
IAO_0000115: Deformation_Quality encompasses the physical qualities characterizing the nature and extent of shape change that grape tissue undergoes when subjected to mechanical stress, capturing the fundamental mechanical behavior that underlies both firmness response and damage susceptibility. Deformation describes how tissue geometry changes under load, providing information complementary to force measurement about the mechanical properties determining quality. This category subdivides into Elastic_Deformation_Quality addressing recoverable shape change where tissue returns to original dimensions upon unloading, and Plastic_Deformation_Quality capturing permanent shape change persisting after load removal. The proportion of elastic versus plastic deformation characterizes tissue mechanical behavior ranging from elastic (spring-like, fully recoverable) through viscoelastic (time-dependent recovery) to plastic (permanent deformation). Fresh, turgid grape tissue exhibits viscoelastic behavior with substantial but not complete recovery from moderate deformation, while damaged or overripe tissue shows predominantly plastic deformation reflecting structural failure. The deformation response at low stress levels indicates tissue resilience and ability to withstand transient handling forces without permanent damage, while deformation behavior at high stress reveals failure modes and damage thresholds. Deformation parameters extracted from texture testing include deformation at maximum force, deformation at failure (break strain), and recovery percentage after defined deformation. The rate of deformation affects measured properties due to tissue viscoelasticity, with fast deformation producing stiffer response than slow deformation. Understanding deformation quality enables prediction of handling damage patterns and optimization of mechanical operations (harvest, transport, packing) to minimize permanent tissue damage.
IAO_0000116: Deformation_Quality addresses the strain dimension of mechanical behavior complementing the force (stress) dimension captured by firmness. The elastic-plastic distinction captures fundamental differences in mechanical response determining whether tissue can recover from imposed stress or suffers permanent damage. The class provides the framework for understanding not just how much force tissue can resist but how it behaves under that force and what happens when the force is removed. Deformation parameters require complete force-deformation curve analysis rather than simple maximum force determination.
IAO_0000118: Deformierbarkeit @de
IAO_0000118: Formänderungsqualität @de
IAO_0000118: Verformungsqualität @de
IAO_0000118: deformability
IAO_0000118: deformation behavior
IAO_0000118: mechanical strain quality
IAO_0000118: mechanische Dehnungsqualität @de
IAO_0000118: shape change quality
IAO_0000119: Bourne MC (2002) Food Texture and Viscosity: Concept and Measurement, 2nd Ed, Academic Press pp.: 107-144 Rolle L et al. (2012) Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review. American Journal of Enology and Viticulture 63(1): 11-28
has db xref: no direct PO equivalent

Dehiscing Anther
type: Class
subclass of: Anther
IAO_0000112: Pinot Noir hermaphrodite flowers at BBCH 63-65 (30-50% of flowers in full bloom) exhibit dehiscing anthers with longitudinal slits fully opened along both lobes, bright yellow pollen actively releasing and coating anther surfaces, visible as yellow powder on stamens and pistils, creating pollen clouds when inflorescences are gently shaken, with individual flowers showing active dehiscence for 6-18 hours under favorable conditions (morning temperatures 20-26°C, humidity 65-75% declining to 45-55% by afternoon, light breezes 3-8 km/h) before transitioning to post-dehiscence state. Syrah at BBCH 61-63 shows dehiscing anthers with characteristic longitudinal slit openings, copious yellow pollen release creating visible yellow coloration on surrounding flower structures and upper leaf surfaces below inflorescences, with efficient pollen dispersal achieving 54-62% fruit set through combination of self-pollination and local cross-pollination among flowers. Chardonnay experiencing rain during bloom (BBCH 61-65) shows disrupted anther dehiscence with some anthers achieving partial slit opening but pollen release impaired by moisture, clumped wet pollen visible at dehiscence openings rather than dry dispersible powder, with reduced pollination efficiency contributing to decreased fruit set (38-46% versus normal 48-56% for this cultivar), demonstrating critical dependence of dehiscing anther function on favorable weather conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A dehiscing anther is an anther actively releasing pollen through opened longitudinal slits (stomia) along the anther lobes, representing the functional anthesis state (BBCH 61-65) when pollen dispersal is occurring and when flowers achieve their primary male reproductive function of contributing pollen to the pollination process. Dehiscing anthers are characterized by= (1) visible longitudinal slits opened along one or both anther lobes, typically 0.4-0.9 mm in length running the length of each lobe, created by stomium cell breakdown and endothecium-driven tension (2) active or recent pollen release with yellow pollen grains visible at the dehiscence slit openings, coating anther surfaces, or forming visible clouds when flowers are disturbed by wind or mechanical movement (3) anther color remaining bright yellow to golden-yellow due to abundant pollen still contained in pollen sacs or coating external surfaces, though beginning to fade slightly compared to mature pre-dehiscence anthers as pollen depletes (4) anther lobes showing characteristic opening configuration with slit edges curled or spread apart creating gaps through which pollen escapes (5) pollen release dynamics varying from initial rapid discharge immediately upon dehiscence through gradual sustained release over subsequent hours as anther desiccation and mechanical movements continue to expel remaining pollen. The dehiscing anther state typically persists for 4-24 hours after dehiscence initiation, depending on environmental conditions (temperature, humidity, air movement) and pollen quantity, with progression to post-dehiscence state occurring as pollen reserves deplete and anther tissues undergo senescence. Dehiscence initiation occurs 1-3 hours after calyptra shedding in most flowers under favorable conditions, triggered by anther exposure to air causing moisture loss that activates the hygroscopic endothecium mechanism= differential cell wall thickening in endothecium cells creates asymmetric tensi…
IAO_0000116: Dehiscing_Anther represents the active pollen release state and is distinguished from Mature_Anther (pre-dehiscence) by opened longitudinal slits and active pollen dispersal, and from Post_Dehiscence_Anther (pollen depleted) by retention of substantial pollen reserves and bright yellow color. The dehiscing state is the critical functional phase for male reproductive success and represents the peak period when environmental conditions most directly affect pollination success through effects on pollen release efficiency, pollen viability maintenance, and pollen dispersal patterns. Monitoring dehiscing anther prevalence and characteristics provides real-time assessment of bloom progression and pollination conditions, informing management decisions and enabling diagnosis of bloom-related fruit set problems.
IAO_0000118: Pollen freigebender Staubbeutel @de
IAO_0000118: opening anther
IAO_0000118: pollen-releasing anther
IAO_0000118: pollenstoßende Anthere @de
IAO_0000118: sich öffnender Staubbeutel @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-106 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-98 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109.
has db xref: PO:0009066

Delayed Incompatibility Disposition
type: Class
subclass of: Graft Compatibility Disposition
IAO_0000112: Delayed incompatibility in grapevine typically manifests 5-15 years after grafting, with vines showing initial normal growth followed by progressive vigor decline, premature autumn leaf coloration, reduced yield, and eventually vine death. Anatomical examination of delayed-incompatible unions reveals progressive necrotic zone expansion, discontinuous cambial bands, excessive starch accumulation in scion bark, and constricted vascular elements at the interface. The combination of Syrah on certain 110 Richter clones has shown delayed incompatibility in some California vineyards, with 15-30% of vines declining between years 8-15 despite initial take rates above 90%. Hydraulic conductance across delayed-incompatible unions declines progressively from 70-80% of normal at year 3 to 30-50% by year 10.
IAO_0000114: IAO_0000122
IAO_0000115: A graft incompatibility disposition that is the inherited capacity of certain Vitis vinifera scion-rootstock combinations to exhibit incompatibility symptoms that emerge years to decades after initial successful graft establishment, resulting from progressive vascular dysfunction, cumulative metabolic imbalances, or gradual failure of the graft union under production stress.
IAO_0000116: Delayed incompatibility represents a particularly challenging phenomenon because affected vines may perform normally for years before decline begins, complicating diagnosis and economic planning. The progressive nature suggests cumulative damage from subclinical dysfunction rather than acute rejection. Environmental stresses (drought, crop load, disease) may accelerate symptom expression in marginally compatible combinations. Distinguishing delayed incompatibility from other decline syndromes (trunk diseases, viral infections) requires careful union examination and exclusion of alternative causes.
IAO_0000118: Spätinkompatibilität @de
IAO_0000118: chronic incompatibility trait
IAO_0000118: late-onset incompatibility
IAO_0000118: progressive Veredlungsunverträglichkeit @de
IAO_0000118: progressive union failure
IAO_0000118: verzögerte Inkompatibilität @de
IAO_0000119: Goldschmidt EE (2014) Plant grafting: new mechanisms, evolutionary implications. Frontiers in Plant Science 5:727 Stamp JA (2001) The contribution of imperfections in nursery stock to the decline of young vines in California. Phytopathologia Mediterranea 40:S369-S375
has db xref: no direct PO equivalent

Delayed Incompatibility Prone Rootstock Role
type: Class
subclass of: Graft Affinity Rootstock Role
IAO_0000112: AXR#1 (Aramon × V. rupestris Ganzin No. 1) exhibited delayed incompatibility with some cultivars, showing union deterioration and vine decline after 15-25 years in addition to the phylloxera susceptibility that ultimately led to its abandonment in California. Certain Rupestris du Lot (St. George) combinations showed delayed incompatibility symptoms in old California vineyards, with graft union constriction and bark necrosis becoming evident in vines 20-30 years of age. Some V. champinii × V. riparia experimental hybrids developed at UC Davis demonstrated delayed incompatibility in long-term trials, with initially vigorous vines declining after 8-12 years, necessitating elimination from breeding programs despite promising early pest resistance data.
IAO_0000114: IAO_0000122
IAO_0000115: A graft affinity rootstock role that inheres in a grafted rootstock by virtue of its tendency to exhibit graft incompatibility symptoms that manifest years or decades after initially successful union formation, resulting in progressive vine decline, reduced productivity, and eventual graft failure. Delayed incompatibility (also termed slow incompatibility or translocated incompatibility) is characterized by an initial period of apparently normal graft function followed by gradual deterioration of the graft union and vine performance, typically becoming evident 5-20 years post-planting. Symptoms include progressive constriction or overgrowth at the graft junction, phloem dysfunction reducing assimilate transport (causing scion starch accumulation above and rootstock carbohydrate depletion below the union), xylem discontinuity restricting water flow (causing drought-like symptoms despite adequate soil moisture), bark necrosis at the union interface, reduced scion vigor and yield, premature autumn coloration, and increased susceptibility to trunk diseases. Delayed incompatibility is difficult to predict from early graft union appearance, often requiring decade-long field trials to identify. The condition may reflect progressive accumulation of incompatibility compounds, gradual vascular occlusion, or developmental divergence between grafting partners over time.
IAO_0000116: Delayed_Incompatibility_Prone_Rootstock_Role captures a particularly insidious form of graft incompatibility that cannot be detected through standard nursery evaluation, as affected combinations may perform normally for years before decline commences. This phenomenon necessitates long-term field testing (minimum 10-15 years) before declaring new rootstocks as universally compatible. The mechanisms underlying delayed incompatibility remain incompletely understood but may involve progressive phloem discontinuity, accumulation of phenolic oxidation products at the union, or immunological-like rejection responses that develop slowly over time. Historical instances of delayed incompatibility (AXR#1, some early French hybrids) have caused significant economic losses, motivating the conservative, multi-decade evaluation protocols applied to new rootstock candidates.
IAO_0000118: Spätunverträglichkeit-anfällige Unterlage @de
IAO_0000118: delayed incompatibility prone rootstock
IAO_0000118: late-onset incompatibility rootstock
IAO_0000118: slow incompatibility rootstock
IAO_0000118: translocated incompatibility rootstock
IAO_0000118: translokatische Inkompatibilität-Unterlage @de
IAO_0000118: verzögert inkompatible Unterlage @de
IAO_0000119: Hartmann HT et al. (2011) Hartmann and Kester's Plant Propagation 8th Ed, Pearson pp.: 415-460 Pina A, Errea P (2005) A review of new advances in mechanism of graft compatibility-incompatibility, Scientia Horticulturae 106: 1-11 Mosse B (1962) Graft incompatibility in fruit trees, Commonwealth Bureau of Horticulture Technical Communication No. 28 Cookson SJ, Ollat N (2013) Grafting with rootstocks induces extensive transcriptional re-programming in the shoot apical meristem of grapevine, BMC Plant Biology 13: 147
has db xref: no direct PO equivalent

Delayed Incompatibility Zone
type: Class
subclass of: Incompatibility Zone
disjoint with: Visible Incompatibility Zone
IAO_0000112: Merlot on 140Ru rootstock delayed incompatibility zone at 11 years post-grafting shows union that healed apparently successfully years 1-5 (adequate callus, vascular differentiation, normal function) but progressively deteriorating years 6-11, current state showing 25-40 mm zone with developing necrotic regions (brown tissue 2-5 mm depth recently appeared), vascular connections showing 30-45% decline in conductance over past 3 years (water transport reduced from 85% to 55% of non-grafted capacity), progressive union swelling from 115% year 5 to 155% year 11, vine showing declining vigor (shoot growth 40-60% reduced), small chlorotic leaves, poor fruit development, symptoms worsening annually, representing delayed incompatibility expression after initially successful union
IAO_0000114: IAO_0000122
IAO_0000115: Delayed incompatibility zone is incompatibility zone that develops years after initially successful graft union healing, characterized by progressive deterioration of union quality including vascular dysfunction, tissue necrosis, and mechanical weakness appearing 3-15+ years post-grafting, representing late-expressing genetic incompatibility or cumulative stress-induced union failure. Delayed incompatibility development timeline includes= initial successful establishment (years 1-3, graft showing apparently normal healing, callus formation, vascular differentiation, adequate function), asymptomatic period (years 3-8, union appearing healthy, vine growing and producing normally without obvious problems), symptom onset (years 5-15+, vine beginning to show declining vigor, reduced growth, or other incompatibility indicators), progressive deterioration (symptoms worsening over subsequent years, union quality declining progressively), and eventual severe dysfunction or failure (union becoming severely compromised causing vine decline or death within 10-20 years post-grafting depending on severity and environmental stress). Delayed incompatibility manifestations includes= progressive necrosis development (dead tissue zones appearing at union interface years after grafting, expanding over time), vascular deterioration (initially functional xylem and phloem connections progressively failing or becoming occluded), cambial dysfunction (initially continuous cambium showing progressive gaps or reduced activity in zones), increasing union swelling (circumferential enlargement progressively increasing beyond 125-150% suggesting compensatory overgrowth), mechanical weakening (union breaking strength declining over years increasing fracture risk), and symptom intensification (decline symptoms appearing and progressively worsening rather than stable mild symptoms). Delayed incompatibility cellular and molecular processes includes= cumulative phenolic accumulation (phenolic compounds…
IAO_0000116: Delayed_Incompatibility_Zone emphasizes late symptom development and is distinguished from Incompatibility_Zone (general failed integration), immediate incompatibility (early failure), and Visible_Incompatibility_Zone (observable symptoms without temporal emphasis) by focus on initially successful union showing progressive deterioration years later. Critical for understanding delayed compatibility expression, long-term union evaluation necessity, progressive decline characteristics, detection and diagnosis challenges, and delayed incompatibility as significant limitation requiring extended testing of new combinations and caution in long-term vineyard planning with marginal scion-rootstock pairings.
IAO_0000118: Late-developing incompatibility
IAO_0000118: Latent incompatibility
IAO_0000118: Progressive Verwachsungs-Störung @de
IAO_0000118: Progressive union failure
IAO_0000118: Spät-auftretende Abstoßung @de
IAO_0000118: Verzögerte Inkompatibilität @de
IAO_0000119: Pina, A., & Errea, P. (2005). A review of new advances in mechanism of graft compatibility-incompatibility. Scientia Horticulturae, 106(1), 1-11. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0025338

Delayed Proleptic Shoot
type: Class
subclass of: Proleptic Lateral Shoot
disjoint with: Following Season Proleptic Shoot
IAO_0000112: A delayed proleptic shoot on Vitis vinifera cv. Syrah, axillary bud formed at node 6 during previous growing season (May year 1), remained dormant through winter (December-March), remained dormant through normal spring budbreak period (April-May year 2), finally activated in early July year 2 approximately 14 months post-formation, emerged as lateral shoot from previous season's now-mature cane, developed to 38cm length by September with 6 leaves, representing very unusual delayed proleptic pattern attributed to severe hail damage in late June year 2 destroying most current-season shoots and triggering emergency activation of any available bud positions including this long-dormant axillary creating desperate compensatory growth, this delayed lateral providing minimal photosynthetic contribution and poor prospects for productive function but representing vine's survival response utilizing even very delayed dormant buds when catastrophic damage eliminates normal growth.
IAO_0000114: IAO_0000122
IAO_0000115: A proleptic lateral shoot emerging substantially later than normal spring budbreak timing, characterized by axillary bud dormancy through winter and into following growing season, delayed activation occurring mid-summer or later (June-August or beyond), previous-season origin with extended dormancy period before eventual activation, and unusual timing pattern suggesting specific triggers including severe damage creating delayed compensation response, environmental anomalies stimulating late-season bud activation, or variety-specific delayed proleptic tendencies creating unexpected mid-late season lateral emergence from previous-season positions. Delayed proleptic shoots represent extreme temporal delay in lateral development, with axillary buds remaining dormant 12-15+ months from formation through winter and spring into following summer before eventual activation, creating very late-emerging laterals from previous-season wood positions at unexpected times requiring careful assessment of origin and functional role.
IAO_0000116: Delayed proleptic shoots represent extreme expression of dormant axillary activation, with very extended dormancy periods (12-15+ months) and late-season emergence (summer or later) indicating unusual circumstances triggering activation of buds that would normally remain permanently dormant. The delayed pattern typically results from severe damage creating emergency compensation demands (activating all available bud positions regardless of origin or dormancy state), extreme environmental events (late-season frost, hail, drought stress ending triggering unusual bud responses), or rare variety-specific delayed tendencies. Delayed proleptic laterals emerging mid-late season have limited functional value given short remaining growing period, minimal development potential, and poor prospects for contributing meaningfully to current season or developing quality renewal wood, typically representing desperate vine survival responses rather than planned beneficial growth. Management generally involves removal of delayed proleptics recognizing minimal value, though occasional retention as last-resort renewal options if catastrophic damage leaves no alternatives, with recognition that such shoots indicate severe problems requiring broader vine assessment and recovery planning.
IAO_0000118: Spät-Achseltrieb @de
IAO_0000118: extended-dormancy lateral
IAO_0000118: late-emerging proleptic
IAO_0000118: summer-activated dormant lateral
IAO_0000118: verzögerter proleptischer Trieb @de
IAO_0000119: Based on Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press, pp. 85-105 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 113-145.
has db xref: PO:0009006

Delicate Fine Feeder Root
type: Class
subclass of: Fine Feeder Root
IAO_0000112: Syrah showing delicate fine feeder roots in irrigated vineyard, soil cores revealing fine roots 0.5-0.9 mm with extremely thin walls and fragile structure, roots collapsing immediately if allowed to dry during processing, mechanical testing showing breakage with <0.5 Newton force, delicate roots comprising 68% of fine feeder root population in well-watered upper soil but only 12% in drier deeper zones, delicate fine feeder roots demonstrating extreme fragility requiring moist conditions and gentle handling
IAO_0000114: IAO_0000122
IAO_0000115: Delicate fine feeder root is fine feeder root emphasizing extreme fragility and vulnerability to damage, characterized by thin-walled tissues easily damaged by mechanical stress, minimal structural reinforcement lacking secondary thickening or lignification, high water content creating turgidity-dependent structure, extreme sensitivity to desiccation and handling, and rapid deterioration when disturbed or stressed, with delicate fine feeder roots showing structural characteristics including thin primary cell walls 0.05-0.15 micrometers lacking reinforcement, minimal or absent lignification maintaining flexible unlignified structure, high proportion of thin-walled parenchyma cells, absence of protective features like suberization or thick cuticle, and fragile root hairs easily broken or collapsed, and demonstrating that delicacy represents functional trade-off where structural investment minimized to reduce costs and maximize absorption efficiency but creating extreme vulnerability requiring careful research methods and showing high sensitivity to environmental stresses or management disturbances. Delicate fine feeder root structural fragility includes= showing thin walls (cell walls extremely thin providing minimal mechanical strength), exhibiting low lignin (virtually absent lignification creating non-woody flexible tissues), demonstrating parenchyma dominance (thin-walled parenchyma cells comprising majority of tissue lacking mechanical cells), revealing minimal reinforcement (lacking sclerenchyma, thick-walled fibers, or other strengthening elements), and displaying turgidity dependence (structural integrity depending critically on cellular turgor collapsing when dehydrated). Delicate fine feeder root mechanical vulnerability includes= showing breakage susceptibility (delicate roots easily broken by minimal mechanical stress during growth or sampling), exhibiting compression damage (delicate tissues easily crushed by soil compaction or careful handling), demonstr…
IAO_0000116: Delicate_Fine_Feeder_Root emphasizes fragility and vulnerability to damage and is distinguished from robust roots by focus on extreme delicacy. Critical for understanding thin walls, mechanical fragility, desiccation sensitivity, sampling challenges, stress vulnerability, and the extremely delicate roots optimized for efficiency in favorable conditions but highly vulnerable to damage or stress.
IAO_0000118: Empfindliche Feinwurzel @de
IAO_0000118: Fragile Saugwurzel @de
IAO_0000118: Fragile fine root
IAO_0000118: Tender fine root
IAO_0000118: Vulnerable feeder root
IAO_0000118: Zarte Feinwurzel @de
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Delphinidin Content Quality
type: Class
subclass of: Anthocyanin Content Quality
IAO_0000112: Delphinidin content quality in Syrah from the Northern Rhône reaches notable levels (12-18% of total anthocyanins) reflecting the variety's active F3'5'H expression, with the trihydroxylated delphinidin plus petunidin plus malvidin comprising 85-92% of total anthocyanins this strong trihydroxylation pathway produces the characteristic deep purple-black color of young Hermitage and Côte-Rôtie that evolves toward garnet with age as the less stable delphinidin degrades while methylated forms persist.
IAO_0000114: IAO_0000122
IAO_0000115: Delphinidin_Content_Quality represents the chemical quality characterizing the concentration of delphinidin-based anthocyanins in grape berry skins, capturing the trihydroxylated anthocyanidin that produces blue-violet coloration and serves as the biosynthetic precursor to petunidin and malvidin. Delphinidin (3',4',5',5,7-pentahydroxyflavylium) bears three hydroxyl groups on the B ring at the 3', 4', and 5' positions, representing the most hydroxylated anthocyanidin structure and the direct product of flavonoid 3',5'-hydroxylase (F3'5'H) activity. This trihydroxylation creates the characteristic blue-shifted color compared to dihydroxylated cyanidin and contributes to the purple and violet hues of deeply colored grape varieties. In most V. vinifera cultivars, delphinidin-3-glucoside comprises 5-15% of total anthocyanins, with the majority of trihydroxylated flux proceeding through methylation to petunidin and ultimately malvidin. The delphinidin proportion relative to methylated derivatives (petunidin, malvidin) reflects O-methyltransferase activity, with high delphinidin indicating limited methylation capacity. Delphinidin is the least stable of the five V. vinifera anthocyanidins due to the three unprotected hydroxyl groups, making it susceptible to oxidation and degradation. This instability contributes to the color evolution of wines during aging, as delphinidin-based pigments decline more rapidly than methylated forms. Certain cultivars and species show elevated delphinidin content, producing notably blue-purple coloration distinct from malvidin-dominated varieties.
IAO_0000116: Delphinidin_Content_Quality addresses the trihydroxylated B-ring anthocyanidin that serves as both a colored pigment and biosynthetic intermediate. The F3'5'H enzyme controlling delphinidin synthesis is a key determinant of grape and wine color, distinguishing deeply colored varieties from those with primarily dihydroxylated anthocyanidins. Delphinidin instability relative to methylated forms affects color aging trajectories wines with high delphinidin proportion may show faster color evolution. The blue-violet hue of delphinidin contributes to the purple character of young red wines, with shifts toward red as delphinidin degrades and malvidin-tannin polymers dominate.
IAO_0000118: Delphinidin-3-glucosid-Konzentration @de
IAO_0000118: Delphinidingehalt @de
IAO_0000118: Delphinidinpigmentqualität @de
IAO_0000118: Dp-3-glc content
IAO_0000118: delphinidin pigment quality
IAO_0000118: delphinidin-3-glucoside content
IAO_0000118: trihydroxylated anthocyanin concentration
IAO_0000118: trihydroxylierter Anthocyangehalt @de
IAO_0000119: Castellarin SD et al. (2007) Colour Variation in Red Grapevines (Vitis vinifera L.): Genomic Organisation, Expression of Flavonoid 3'-Hydroxylase, Flavonoid 3',5'-Hydroxylase Genes and Related Metabolite Profiling of Red Cyanidin-/Blue Delphinidin-Based Anthocyanins in Berry Skin. BMC Genomics 8(1): 428 Boulton R (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture 52(2): 67-87
has db xref: no direct PO equivalent

Demeter Certified Role
type: Class
subclass of: Biodynamic Production Role
IAO_0000112: Chenin Blanc vines at Domaine Huet in Vouvray bearing a Demeter-certified role since 1990 comply with Demeter International standards requiring a minimum of 10% of farm area dedicated to biodiversity reserves, copper usage limited to 3 kg Cu/ha/year, mandatory application of all nine biodynamic preparations (500-508), on-farm compost production, and annual on-site inspection by the Demeter national certification body verifying compliance with 140+ specific production standards.
IAO_0000114: IAO_0000122
IAO_0000115: A biodynamic production role that inheres in a grapevine cultivated on a farm holding valid Demeter International certification, confirming compliance with Demeter production standards including mandatory use of all biodynamic preparations, on-farm composting, biodiversity requirements, and processing restrictions that exceed both organic and general biodynamic practice thresholds.
IAO_0000116: Demeter_Certified_Role represents the most stringent commercially available viticultural certification standard. Demeter International, founded in 1928, is the oldest ecological certification organization worldwide. The certification imposes requirements beyond general biodynamic practice including mandatory minimum biodiversity set-aside, whole-farm conversion (no parallel conventional production), livestock integration where feasible, and specific processing standards for winemaking that restrict permitted additives more severely than organic wine regulations: for example, maximum SO₂ levels under Demeter are 110 mg/l for dry red wines versus 150 mg/l under EU organic wine rules.
IAO_0000118: Demeter vineyard role
IAO_0000118: Demeter-Weinbau-Rolle @de
IAO_0000118: Demeter-accredited production role
IAO_0000118: Demeter-anerkannte Produktionsrolle @de
IAO_0000118: Demeter-certified biodynamic role
IAO_0000118: Demeter-zertifizierte Rolle @de
IAO_0000119: Demeter International Production Standards (2022) Demeter International Processing Standards for Wine (2022) Reeve JR et al. (2005) Soil quality and biodynamic farming, Biodynamics 253: 18-25
has db xref: no direct PO equivalent

Dense Heartwood
type: Class
subclass of: Heartwood
IAO_0000112: Cabernet Sauvignon dense heartwood at 28 years post-planting shows 32-48 mm radius comprising rings 8-18 (wood aged 10-20 years), wood density 0.60-0.66 g/cm³ with 24-28% lignin content, 6-9% phenolic compounds (condensed tannins, resveratrol derivatives), dark reddish-brown coloration, compressive strength 42-52 MPa, intact cellular structure without decay symptoms, provides primary mechanical support for 85-105 mm diameter trunk, contrasts with adjacent sapwood (0.48-0.54 g/cm³) and shows no fungal colonization despite 10-20 year exposure period
IAO_0000114: IAO_0000122
IAO_0000115: Dense heartwood is heartwood characterized by high wood density, extensive lignification, substantial phenolic deposits, and maintained structural integrity without significant decay, representing high-quality structural wood providing maximum mechanical support and durability. Dense heartwood characteristics include= high wood density (0.56-0.70 g/cm³ compared to 0.45-0.58 g/cm³ for low-density or decayed heartwood), extensive lignification (22-30% lignin content compared to 18-24% in sapwood or low-density heartwood), substantial phenolic compound accumulation (5-12% condensed tannins, stilbenes, and other extractives contributing to density and decay resistance), intact cellular structure without decay-related degradation (cell walls and lumens maintaining structural integrity), and darker coloration (brown, reddish-brown, or tan hues from concentrated phenolic deposits). Dense heartwood formation factors include= cultivar genetics (some varieties producing denser wood with higher lignin and phenolic content), slow growth rates (narrow annual rings typically producing denser wood with thicker cell walls and smaller lumens), environmental stress (drought, low fertility producing wood with enhanced lignification and secondary compound deposition), absence of decay organisms (healthy wood maintaining structural integrity without fungal colonization), and appropriate heartwood aging (sufficient time for phenolic deposition and lignification without excessive aging leading to decay). Dense heartwood anatomical characteristics include= thick-walled fiber cells with extensive lignification (providing high mechanical strength), compact cellular structure with small cell lumens (contributing to density), substantial tyloses in vessels (well-developed occlusions filling vessel lumens adding mass), phenolic-impregnated cell walls (tannin and stilbene deposits in walls and lumens increasing density and providing color), and intact ray parenchyma structure (rays maintaining o…
IAO_0000116: Dense_Heartwood emphasizes high structural quality and is distinguished from Heartwood (general non-functional wood), Inactive_Heartwood (physiological shutdown emphasis), and Central_Heartwood (position emphasis) by focus on high density, intact structure, and maximum mechanical properties. Critical for understanding old vine structural support, trunk durability and longevity, wood quality variation affecting vine stability, and factors determining trunk mechanical integrity across decades.
IAO_0000118: Dichtes Kernholz @de
IAO_0000118: High-density heartwood
IAO_0000118: Hochdichtes Holz @de
IAO_0000118: Solid heartwood
IAO_0000118: Structural heartwood
IAO_0000118: Strukturell intaktes Kernholz @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pratt, C. (1974). Vegetative anatomy of cultivated grapes - a review. American Journal of Enology and Viticulture, 25(3), 131-150.
has db xref: PO:0005848

Dense Root Hair Zone
type: Class
subclass of: Root Hair Zone
disjoint with: Mature Root Hair Zone
IAO_0000112: Pinot Noir grafted on Riparia Gloire showing dense root hair zone on fifth-order fine root, zone located 18-32 mm from root apex comprising 14 mm length, hair density 245 per cm substantially higher than proximal zone (140 per cm) or distal zone (95 per cm), microscopic examination revealing closely spaced hairs creating nearly continuous coverage, hair age structure showing 82% of hairs 3-6 days old in peak functional state, isotope pulse-chase demonstrating dense zone providing 34% of total root system nitrogen uptake despite comprising only 3.2% of total root length
IAO_0000114: IAO_0000122
IAO_0000115: Dense root hair zone is root hair zone showing maximum hair density typically 150-300 hairs per centimeter root length, usually located in mid-portion of hair zone approximately 15-35 mm from root apex, characterized by closely spaced hairs creating particularly fuzzy or hairy appearance, showing optimal combination of hair abundance and hair functionality with most hairs in peak functional state, demonstrating maximum absorption capacity per unit root length representing zone of highest resource acquisition efficiency, and representing the focal region for root absorption where close hair spacing, high functional proportion, and optimal hair age combine to create peak uptake performance within root system, with dense root hair zone typically 10-20 mm length occupying central portion of 30-60 mm total hair zone, showing hair density 2-5 fold higher than proximal or distal hair zone portions, and demonstrating that despite being only small fraction of total root system, dense hair zone provides disproportionate contribution potentially 20-40% of total vine water and nutrient uptake from perhaps 2-5% of root system length. Dense root hair zone hair abundance includes= showing high numerical density (typically 150-300 hairs per centimeter substantially higher than proximal or distal zones), exhibiting close hair spacing (hairs spaced 30-70 micrometers apart along root creating nearly continuous coverage), demonstrating multiple hair emergence (potentially 10-25 hairs visible in single microscope field of view at low magnification), revealing epidermal coverage (high proportion of trichoblast cells successfully producing hairs maximizing hair abundance), and displaying uniform distribution (hairs relatively evenly spaced rather than patchy within dense zone). Dense root hair zone age composition includes= showing optimal age distribution (majority of hairs 3-6 days old in peak functional period), exhibiting high functional proportion (typically 70-90% of hairs functiona…
IAO_0000116: Dense_Root_Hair_Zone emphasizes maximum hair density and absorption hotspot and is distinguished from lower-density zones by focus on peak hair abundance. Critical for understanding maximum density, optimal age composition, absorption peak, disproportionate contribution, surface area multiplication, and the high-density region providing concentrated absorption capacity representing functional hotspot within root system.
IAO_0000118: Dichte Wurzelhaarzone @de
IAO_0000118: High-density hair zone
IAO_0000118: Hochdichte Haarregion @de
IAO_0000118: Maximale Absorptionszone @de
IAO_0000118: Maximum hair zone
IAO_0000118: Peak absorption zone
IAO_0000119: Peterson, R. L., & Farquhar, M. L. (1996). Root hairs= Specialized tubular cells extending root surfaces. The Botanical Review, 62(1), 1-40.
has db xref: PO:0000256

Dense Rootstock Heartwood
type: Class
subclass of: Rootstock Heartwood
IAO_0000112: Syrah grafted on St. George (Rupestris) rootstock at 32 years post-grafting showing dense rootstock heartwood particularly in central 4 cm diameter core, dense heartwood specific gravity 0.68 g/cm³ significantly higher than typical heartwood 0.55-0.60 g/cm³, dense heartwood showing thick-walled fiber cells with reduced lumen volumes creating compact structure, abundant extractive deposition in cell cavities and walls contributing to high density, dense heartwood dark reddish-brown color from high tannin content characteristic of Rupestris dense wood, moisture content 36% relatively low due to reduced void space, dense heartwood providing excellent compressive strength bearing majority of trunk structural loads, cutting dense heartwood showing high resistance indicating compact tight structure, dense heartwood showing excellent decay resistance with no decay detected despite trunk age, dense wood enabling robust structural foundation supporting large vigorous vine
IAO_0000114: IAO_0000122
IAO_0000115: Dense rootstock heartwood is rootstock heartwood characterized by high wood density typically 0.58-0.70+ g/cm³ specific gravity, emphasizing physical density and structural compactness resulting from thick-walled cells, reduced lumen volumes, extractive deposition in cell cavities and walls, cellular compaction from radial pressure during trunk expansion, and potentially cultivar-specific dense wood anatomy, showing excellent compressive strength and load-bearing capacity providing maximum mechanical support, higher decay resistance from dense structure limiting fungal penetration, increased extractive content from more wood substance per unit volume, and representing either genetically determined dense wood characteristic of certain rootstock cultivars or age-related density increase in oldest central heartwood from progressive compaction and extractive accumulation. Dense rootstock heartwood density definition includes= showing high specific gravity (typically 0.58-0.70+ g/cm³ dry weight basis significantly higher than typical heartwood 0.52-0.62 g/cm³), exhibiting heavy wood (dense heartwood noticeably heavier than typical wood when handling samples or comparing pieces), displaying compacted structure (dense cellular arrangement with reduced void space and tight cell packing), demonstrating substance-rich composition (high proportion of cell wall material and extractives relative to volume), and representing upper range (dense heartwood at high end of wood density spectrum for grapevine tissues). Dense rootstock heartwood cellular basis includes= containing thick-walled cells (fiber cells and vessel elements with thick lignified secondary walls reducing lumen, wall ratio), showing reduced lumen volumes (cell cavities small relative to wall thickness creating compact structure with minimal void space), exhibiting extractive-filled cells (cavities partially or completely filled with deposited phenolics, tannins, and other extractive compounds), displaying compresse…
IAO_0000116: Dense_Rootstock_Heartwood emphasizes high wood density and structural compactness and is distinguished from Rootstock_Heartwood (all non-functional inner wood without density emphasis) and Central_Rootstock_Heartwood (position emphasis) by focus on high specific gravity, thick-walled cells, extractive content, compaction, and superior mechanical properties. Critical for understanding maximum structural strength, enhanced decay resistance, cultivar-specific dense wood traits, age-related density increase, optimal load-bearing capacity, and the high-density heartwood providing superior structural support and durability in trunk core.
IAO_0000118: Compact rootstock heartwood
IAO_0000118: Dichtes Unterlagen-Kernholz @de
IAO_0000118: Heavy rootstock heartwood
IAO_0000118: High-density rootstock heartwood
IAO_0000118: Hochdichtes Wurzelstockholz @de
IAO_0000118: Kompaktes Unterlagenkernholz @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Evert, R. F. (2006). Esau's Plant Anatomy= Meristems, Cells, and Tissues of the Plant Body (3rd ed.). Wiley-Interscience.
has db xref: PO:0005848

Densely Packed Compact Cluster
type: Class
subclass of: Compact Flower Cluster
disjoint with: Tightly Compact Cluster
IAO_0000112: Gewürztraminer in Alsace Grand Cru vineyards at BBCH 65 exhibits densely packed compact flower clusters of 7-9 cm length bearing 300-450 flowers with flower densities of 35-50 flowers/cm, creating club-shaped masses (OIV code 9) that develop into severely compacted berry clusters with 40-60% rot losses in wet harvest seasons despite 10-12 fungicide applications. Müller-Thurgau (high-density clones) in cool German regions shows similarly extreme compaction with 280-420 flowers in 6-8 cm length, necessitating 50% cluster removal at BBCH 73 followed by aggressive berry thinning to achieve acceptable final compactness, reducing potential yield by 60-70% but enabling viable crop in humid climates.
IAO_0000114: IAO_0000122
IAO_0000115: A densely packed compact cluster is a compact flower cluster exhibiting extreme flower density with flowers so tightly aggregated that individual flowers are difficult to distinguish visually without manipulation, representing the maximum compactness observed in Vitis vinifera cultivars and creating severe disease management challenges while predictably developing into severely deformed berry clusters with high economic losses from rot and splitting. Densely packed compact clusters exhibit flower densities typically exceeding 28-35 flowers per cm of total inflorescence axis length, achieved through maximal flower initiation combined with minimal rachis and branch elongation and very short pedicel length (often <2 mm). These clusters typically measure only 6-10 cm in length at BBCH 65 while bearing 250-500+ flowers, creating nearly continuous flower mass with minimal visible axis. The extreme compactness results from genetic programming for severely reduced internode elongation, typically combined with complete absence of secondary and tertiary branching such that all flowers arise directly from the main rachis or very short primary branches (0.5-2 cm). Densely packed flower clusters characteristically show short cylindrical or bluntly conical shapes with length=width ratios of 1.5=1-2.5=1, creating a 'club-like' or 'pinecone-like' appearance. Flower spacing within densely packed clusters approaches zero, with adjacent flowers essentially touching and pedicels emerging at <1 mm intervals, creating overlapping flower coverage that obscures the underlying axis completely. The extreme flower crowding creates a highly humid, poorly ventilated microclimate with relative humidity often 15-25% above ambient, drying times after precipitation extended by 4-8 hours, and minimal air movement penetrating to interior flowers. This microclimate creates ideal conditions for Botrytis cinerea proliferation, with infection rates at bloom often 5-10× those of loose clusters, and second…
IAO_0000116: Densely_Packed_Compact_Cluster represents the extreme end of the compactness spectrum and is distinguished from Tightly_Compact_Cluster by quantitative density (>28-35 flowers/cm versus 18-28 flowers/cm), visual appearance (flowers obscure axis versus axis still partially visible), and severity of consequences (extreme versus moderate disease pressure and berry deformation). This class corresponds specifically to OIV code 9 (maximum compactness) and represents a serious viticultural liability in humid climates, often rendering affected cultivars economically unviable without intensive cultural and chemical interventions. Some viticulturists consider densely packed cluster architecture a disqualifying trait for organic or low-input production systems. The genetic basis involves multiple loci affecting flower initiation, internode elongation, and branching, with some modern breeding programs actively selecting against this extreme compactness.
IAO_0000118: extrem kompakte Blütentraube @de
IAO_0000118: extremely dense flower cluster
IAO_0000118: maximal gedrängte Blütentraube @de
IAO_0000118: maximally compact flower bunch
IAO_0000118: sehr dicht gepackte Blütentraube @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 96-98, 146-148 OIV (2009). Descriptor List for Grape Varieties and Vitis Species, OIV code 204 level 9 Vail, M.E., Marois, J.J. (1991). Grape cluster architecture and the susceptibility of berries to Botrytis cinerea. Phytopathology 81=188-191 Hed, B. et al. (2015). Managing Botrytis bunch rot of grapes. Plant Health Progress, doi=10.1094/PHP-2015-1024-01-RS.
has db xref: PO:0009046

Densely Papillate Stigma
type: Class
subclass of: Papillate Stigma
disjoint with: Sparsely Papillate Stigma
IAO_0000112: Gewürztraminer functionally female stigmas exhibit densely papillate organization with 208-245 total papillae distributed across stigma surface (0.54-0.62 mm diameter, giving 240-285 papillae per mm²), with individual papillae 48-68 μm length and 22-32 μm diameter creating elaborate three-dimensional architecture, providing maximum pollen capture efficiency for cross-pollination from hermaphrodite sources with 78-84% of captured pollen germinating during the 6-8 day receptivity period. Wild V. vinifera ssp. sylvestris pistillate female stigmas show densely papillate organization with 185-230 papillae (0.5-0.58 mm diameter, 210-270 papillae per mm²), optimizing pollen capture from stochastic wind-borne pollen arrival from staminate males, with dense papillae creating high probability that incoming pollen grains contact multiple papillae regardless of landing position, achieving 30-42% fruit set when staminate males within 20-50 m provide adequate pollen during overlapping bloom. Thompson Seedless functionally female stigmas exhibit consistently densely papillate morphology with 195-238 papillae (0.52-0.6 mm diameter, 235-290 papillae per mm²) as genetically determined trait associated with functional female sexual expression, with dense papillae supporting cross-pollination-dependent reproduction achieving 25-35% fruit set when hermaphrodite pollinizers provide pollen. Comparative studies of densely papillate functionally female stigmas (220-280 papillae per mm²) versus moderately papillate hermaphrodite stigmas (150-210 papillae per mm²) reveal that dense papillae provide 25-40% greater total stigma surface area (including papillae), support 8-15% higher exudate production per stigma, and achieve 5-12% higher pollen retention after simulated wind exposure, demonstrating functional advantages of dense papillae organization for cross-pollination systems.
IAO_0000114: IAO_0000122
IAO_0000115: A densely papillate stigma is a papillate stigma bearing high papillae density typically exceeding 200 papillae per mm² stigma surface area, characteristic of functionally female and pistillate flowers with elaborated stigmas where dense papillae coverage provides maximum surface area for pollen capture and maximum secretory capacity for exudate production, representing stigmas optimized for cross-pollination systems requiring efficient capture of limited or stochastically arriving pollen. Densely papillate stigmas are characterized by= (1) high papillae number typically 150-250 total papillae on stigma surface (2) high papillae density typically 200-320 papillae per mm² stigma surface, creating closely spaced papillae with inter-papillae gaps often <15-30 μm (3) stigma diameter typically 0.45-0.65 mm providing substantial surface area for the dense papillae population (4) papillae dimensions often toward the larger end of the normal range (45-75 μm length, 20-35 μm diameter) creating particularly elaborate three-dimensional surface architecture (5) stigma surface area (including papillae contribution) typically 200-280% of equivalent flat surface area due to dense papillae coverage. Densely papillate stigmas develop in functionally female and pistillate flowers through enhanced papillae initiation and elaboration during stigma development, potentially reflecting genetic programs that upregulate epidermal specialization and papillae differentiation as part of overall female organ enhancement. The functional significance of dense papillae relates to cross-pollination efficiency= high papillae density creates maximum probability of pollen grain contact with papillae, as incoming pollen grains are likely to encounter multiple papillae regardless of landing position dense papillae provide maximum exudate secretion capacity with more numerous secretory cells producing more total exudate and creating more extensive wet surface dense papillae create maximum surface area in…
IAO_0000116: Densely_Papillate_Stigma represents high papillae density characteristic of functionally female and pistillate flowers and is distinguished from Sparsely_Papillate_Stigma (low density in functionally male flowers) by substantially higher papillae counts per unit area (>200 versus <180 papillae per mm²). Dense papillae correlate with enhanced female function and cross-pollination systems, providing maximum pollen capture and exudate secretion capacity. Understanding densely papillate stigma structure is relevant for identifying functionally female and pistillate flowers, for understanding adaptations to cross-pollination, and for assessing the functional significance of papillae elaboration in female reproductive success.
IAO_0000118: densely textured stigma
IAO_0000118: dicht besetzte Papillen-Narbe @de
IAO_0000118: dicht papillöse Narbe @de
IAO_0000118: heavily papillate stigma
IAO_0000118: reichlich papillentragendes Stigma @de
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=94-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 96-101.
has db xref: PO:0009073

Density Quality
type: Class
subclass of: Physical Quality
IAO_0000112: Density-based sorting of Cabernet Sauvignon berries using flotation in salt solutions of calibrated specific gravity (1.090-1.100 g/mL) separates optimally ripe berries that sink from underripe berries that float, enabling removal of 15-20% of harvested fruit that would otherwise dilute wine concentration, with sorted lots showing 2-3°Brix higher average sugar content.
IAO_0000114: IAO_0000122
IAO_0000115: Density quality is a physical quality that inheres in grape berry tissues and represents the mass per unit volume relationship characterizing the compactness of cellular organization and the relative proportions of structural, storage, and aqueous components within the tissue matrix. Within the BFO framework, this quality serves as a fundamental physical parameter integrating cellular architecture, biochemical composition, and developmental state into a single measurable attribute that reflects both genotypic determination and environmental modification during berry development. The ontological significance of density lies in its composite nature, where the measured value emerges from the interaction of cell wall material density, vacuolar content concentration, intercellular air space volume, and the relative proportions of distinct tissue types including skin, pulp, and seeds that differ substantially in their individual densities. Grapevine berry density follows a characteristic developmental trajectory, increasing during the pre-véraison phase as cells divide and accumulate organic acids, then showing complex dynamics post-véraison as sugar accumulation increases solute density while simultaneous cell expansion and softening may reduce structural density. This quality is measured through various methodologies including hydrostatic weighing, pycnometry, density gradient flotation, and calculated approaches using mass and volume measurements, with method selection depending on whether whole berry, tissue-specific, or must density is required. The practical significance extends to grape sorting technologies where density-based flotation separates berries by maturity level, to winemaking where must density predicts fermentation dynamics and potential alcohol, and to physiological research where tissue density changes indicate water status, ripening progression, and stress responses. Understanding density quality at multiple scales from cellular to whole berry enable…
IAO_0000116: Density_Quality serves as the parent class for tissue-specific and measurement-context-specific density qualities, distinguishing the physical property from derived calculations such as must weight scales. This class encompasses true density (excluding air spaces) and apparent density (including air spaces) as child concepts. Measurement methodology significantly affects values and must be specified for meaningful comparison across studies.
IAO_0000118: Dichte @de
IAO_0000118: Gewebedichte @de
IAO_0000118: Massendichte @de
IAO_0000118: mass-volume ratio
IAO_0000118: material density
IAO_0000118: specific mass
IAO_0000118: spezifisches Gewicht @de
IAO_0000118: tissue compactness
IAO_0000119: Rolle L et al. (2015) Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes. Food Chemistry 173: 105-113 Torchio F et al. (2010) Influence of different withering conditions on the chemical composition of Nebbiolo grapes. Food Chemistry 119(4): 1298-1304

Dentate Margin Quality
type: Class
subclass of: Margin Shape Quality (for leaves)
IAO_0000112: Leaf margin character in Müller-Thurgau displays predominantly dentate orientation of teeth, particularly along the lateral lobe margins where teeth project outward perpendicular to the lobe edge rather than curving toward the apex as in more clearly serrate varieties this dentate tendency, combined with medium tooth size (2-3 mm) and relatively sparse spacing, contributes to the distinctive appearance of Müller-Thurgau leaves that facilitated its ampelographic characterization when its parentage (Riesling × Madeleine Royale) remained uncertain prior to molecular confirmation.
IAO_0000114: IAO_0000122
IAO_0000115: Dentate_Margin_Quality represents the margin configuration where the leaf edge bears teeth that project perpendicular to the margin direction rather than pointing toward the leaf apex. Dentate margins are distinguished from serrate margins by this perpendicular orientation of teeth, creating a profile of regularly spaced projections extending outward from the blade edge. In Vitis vinifera, purely dentate margins are less common than serrate margins, but many cultivars exhibit teeth with intermediate orientation or mixed serrate-dentate patterns along different portions of the blade margin. The shape of individual teeth in dentate margins may vary from sharply pointed through blunt to rounded, the latter condition sometimes distinguished as crenate (scalloped) when teeth are very broad relative to their height. Dentate teeth typically display more symmetric form than serrate teeth, with similar curvature on the apical and basal sides of each tooth. The developmental processes producing dentate versus serrate margins involve subtle differences in the orientation and timing of marginal growth centers. Tooth size and density in dentate margins follow similar ranges to serrate margins, with cultivar-specific patterns that contribute to ampelographic identification. Assessment of dentate versus serrate margin type requires examination of tooth orientation relative to the blade margin, which may vary along the margin length with more pronounced directionality near the apex where the margin curves toward the leaf tip.
IAO_0000116: Dentate_Margin_Quality is distinguished from Serrate_Margin_Quality by tooth orientation, with perpendicular (dentate) versus apically-directed (serrate) teeth providing the diagnostic criterion. Many grape cultivars exhibit intermediate or variable tooth orientation, and the boundary between serrate and dentate involves judgment the classification applies when the predominant orientation is perpendicular. The term crenate describes margins with rounded, tooth-like projections and may be considered a subtype of dentate margin. OIV descriptors do not explicitly distinguish serrate from dentate orientation, focusing instead on tooth size and shape characters. PATO_0001809 (dentate) provides the upper-ontology reference for this margin type.
IAO_0000118: Zahnrand @de
IAO_0000118: dentate Qualität @de
IAO_0000118: denticular margin
IAO_0000118: gezahnte Blattkante @de
IAO_0000118: gezähnter Rand @de
IAO_0000118: outward-projecting teeth
IAO_0000118: perpendicular-toothed edge
IAO_0000118: toothed margin
IAO_0000119: Hickey LJ (1973) Classification of the Architecture of Dicotyledonous Leaves. American Journal of Botany 60(1): 17-33 Ellis B et al. (2009) Manual of Leaf Architecture, Cornell University Press pp.: 35-42
has db xref: no direct PO equivalent

Dessert Wine Scion Role
type: Class
subclass of: Wine Production Scion Role
IAO_0000112: Riesling bears a Dessert_Wine_Scion_Role producing some of the world's finest naturally sweet wines across the German Prädikat categories—Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein—where its exceptional acidity (10-15 g/L) balances residual sugars of 50-400+ g/L. Sémillon serves in a Dessert_Wine_Scion_Role for Sauternes and Barsac, where thin skin and loose clusters facilitate Botrytis cinerea infection, with concentrated musts of 300-450 g/L yielding wines of 120-200 g/L residual sugar balanced by 6-8 g/L acidity. Furmint bears a Dessert_Wine_Scion_Role for Tokaji Aszú in Hungary, with botrytised berries (aszú) added to base wine in proportion (puttonyos) creating wines of legendary complexity and longevity.
IAO_0000114: IAO_0000122
IAO_0000115: A wine production scion role that inheres in a grafted scion cultivar by virtue of its designation for sweet dessert wine production, where sugar concentration is achieved through natural dehydration, botrytis infection, or freezing rather than by spirit addition. Dessert wine scions must develop extraordinary sugar concentrations—typically 200-450 g/L in must—while retaining sufficient acidity (7-15 g/L) to balance sweetness and preserve freshness in the finished wine. These varieties achieve concentration through compatibility with one or more concentration methods: susceptibility to Botrytis cinerea noble rot (thin-skinned varieties with loose clusters), capacity for extended hang-time for late harvest concentration, tolerance of freezing for icewine production, or suitability for post-harvest drying (appassimento). Dessert wine production is inherently low-yielding (often 1-3 t/ha versus 8-15 t/ha for table wine from the same variety) due to water loss during concentration, making these wines necessarily expensive. The category excludes fortified sweet wines (which achieve concentration through arrested fermentation rather than grape concentration) while encompassing the world's most prized and long-lived sweet wines.
IAO_0000116: Dessert_Wine_Scion_Role is subclassed by concentration method (Late_Harvest, Noble_Rot, Ice_Wine, Passito), reflecting the distinct viticultural and winemaking requirements of each approach. A single variety may serve multiple dessert wine roles—Riesling produces late harvest, botrytis-affected, and icewine styles depending on vintage conditions and winemaker decisions. The category's shared characteristic is natural sugar concentration through water removal (evaporation, freeze concentration) rather than fermentation arrest, yielding wines typically of 8-14% alcohol where high sugar inhibits yeast activity. Dessert wine production requires specific climatic conditions and involves substantial risk (botrytis may become destructive grey rot, freeze events are unpredictable), contributing to limited supply and high prices for quality examples.
IAO_0000118: Dessertweinsorte @de
IAO_0000118: Süßweinsorte @de
IAO_0000118: concentrated wine variety
IAO_0000118: dessert wine variety
IAO_0000118: edelsüße Rebsorte @de
IAO_0000118: sweet wine variety
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Jackson RS (2014) Wine Science 4th Ed, Academic Press pp.: 530-580 Brook S (2002) Sauternes and Other Sweet Wines of Bordeaux, Mitchell Beazley Rippon S (2009) Tokaji, Mitchell Beazley
has db xref: no direct PO equivalent

Detached Calyptra
type: Class
subclass of: Calyptra
IAO_0000112: Pinot Noir vineyards at BBCH 65 (full bloom, 50% of flowers open) exhibit abundant detached calyptras visible as yellowish-green caps temporarily suspended on extended stamens of newly opened flowers, accumulating on leaves as tan to light brown dried structures from earlier-opened flowers, and creating a visible layer of fallen calyptras on the ground beneath vine rows, providing clear visual evidence of active bloom in progress and allowing qualitative assessment that bloom is proceeding normally with good flower opening and calyptra shedding. Syrah at BBCH 67 (late bloom, 70-80% of flowers open) shows heavy accumulation of fallen detached calyptras on basal leaves and in cluster zones, with some clusters containing 15-25 trapped calyptras that may require removal through careful canopy management to reduce Botrytis inoculum sources. Chardonnay experiencing rain during bloom shows detached calyptras rapidly washed from leaf surfaces and diluted on ground, reducing visual accumulation but confirming through presence of wet, freshly fallen calyptras that bloom has proceeded despite rainfall. Research studies quantifying bloom timing and intensity sometimes employ systematic collection and counting of detached calyptras from standardized leaf surface areas or ground collection trays, providing objective measurements of bloom progression complementing visual phenological assessments.
IAO_0000114: IAO_0000122
IAO_0000115: A detached calyptra is a calyptra that has completely separated from the receptacle at the basal abscission zone and is no longer attached to the flower, either remaining temporarily suspended on the extended stamens, falling onto nearby vegetative structures (leaves, shoots, inflorescence rachis), or falling to the ground, representing the completion of the anthesis process and the transition to open flower status with fully exposed stamens and pistil available for pollination. Detached calyptras are characterized by= (1) complete basal separation around the entire circumference with no remaining connection to the receptacle (2) calyptra existing as a free structure independent of the flower, appearing as a small (2-4 mm) yellowish-green to brown cap-like or cup-like object with five-parted structure reflecting the fused five petals (3) in freshly detached state, calyptra may remain temporarily perched on top of the extended stamens for minutes to hours before falling or being dislodged by wind (4) in fallen state, calyptras accumulate on leaves, shoot surfaces, inflorescence structures below the flowers, or on the ground beneath vines, creating visible evidence of bloom progression (5) calyptra tissue showing senescence with color changes from yellowish-green through tan to brown as cellular degradation proceeds following detachment. The detached calyptra state represents the completion of the flower opening process and coincides with the functionally open flower capable of performing reproductive functions= stamens fully extended with anthers positioned for pollen release (erect and above pistil in hermaphrodite flowers, reflex and below pistil in functionally female or pistillate flowers) anthers dehiscing through longitudinal slits releasing pollen pistil fully exposed with stigma producing wet exudate and achieving peak or approaching peak receptivity for pollen capture. The timing of calyptra detachment relative to full reproductive maturity shows cultivar-sp…
IAO_0000116: Detached_Calyptra represents the post-anthesis state after complete separation and is distinguished from Separating_Calyptra (still partially attached) by complete independence from the flower structure. The detached state encompasses a continuum from fresh detachment through degradation, with sub-classification into Freshly_Detached (recently separated, still relatively intact and identifiable) versus Fallen_Detached (separated for extended period, degraded and less conspicuous). Detached calyptras serve as important phenological indicators and can provide objective quantitative data for bloom assessment, though their utility for quantification declines as degradation proceeds and as rain or wind removes accumulated structures. Management of detached calyptra accumulations may be relevant for disease control in high-risk situations, though in most cases detached calyptras pose minimal issues and simply represent normal bloom process completion.
IAO_0000118: abgefallene Kelchhaube @de
IAO_0000118: abgelöste Blütenhaube @de
IAO_0000118: abgeworfene Kronblattkappe @de
IAO_0000118: fallen petal cap
IAO_0000118: shed calyptra
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-104 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-97 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 194-196.
has db xref: PO:0009032

Detaching Border Cells
type: Class
subclass of: Border Cells
disjoint with: Sloughing Border Cells
IAO_0000112: Pinot Noir grafted on Riparia Gloire showing detaching border cells at cap periphery, microscopic examination revealing cells partially separated from cap surface with visible intercellular spaces, detaching cells showing transition from columnar to rounded morphology, enzyme assays detecting polygalacturonase and cellulase activity in separation zones, detaching cells showing increased mucilage secretion creating gelatinous coating, cells maintaining viability during separation with intact membranes and active metabolism, detaching process representing programmed developmental transition from attached cap cells to free-living border cells
IAO_0000114: IAO_0000122
IAO_0000115: Detaching border cells are border cells in process of separating from root cap surface, representing transition from attached peripheral cap cells to free-living border cells in rhizosphere, characterized by partial separation with cells loosely connected to cap through degrading middle lamella, active wall loosening through polygalacturonase and cellulase enzymes breaking down cell-cell adhesion, cytoplasmic changes preparing for independent existence including organelle reorganization and metabolic adjustments, and increased mucilage secretion lubricating separation and creating initial gelatinous coating, with detaching phase typically lasting hours to day representing critical transition period where cells complete attachment to root while beginning independent function, showing morphological changes including rounding of previously columnar shape, wall modifications reducing adhesion while maintaining integrity, and cytoplasmic reorganization transitioning from tissue-embedded to free-living state, and demonstrating that detachment represents programmed developmental process rather than passive sloughing creating organized border cell production. Detaching border cells separation mechanism includes= showing middle lamella degradation (enzymes breaking down pectin-rich middle lamella reducing cell-cell adhesion), exhibiting wall loosening (polygalacturonases, pectinases, and cellulases active in separation zones), demonstrating controlled process (cell separation following developmental program with regulated enzyme expression and activity), revealing intercellular spaces (spaces appearing between detaching cells and underlying cap as separation progresses), and displaying mechanical assistance (root growth and soil movement potentially providing mechanical forces completing separation). Detaching border cells morphological changes includes= showing shape transition (cells changing from columnar cap shape to rounded border cell shape during detachment), exhibiti…
IAO_0000116: Detaching_Border_Cells emphasizes active separation process and transitional state and is distinguished from attached cap cells or fully separated border cells by focus on detachment mechanism. Critical for understanding separation process, wall degradation, morphological transition, metabolic changes, mucilage increase, programmed mechanism, and the transitional phase converting attached cap cells into free-living border cells through controlled developmental process.
IAO_0000118: Loosening cap cells
IAO_0000118: Separating border cells
IAO_0000118: Separierende Haubenzellen @de
IAO_0000118: Sich ablösende Grenzzellen @de
IAO_0000118: Transitional border cells
IAO_0000118: Übergangs-Grenzzellen @de
IAO_0000119: Hawes, M. C., et al. (2000). The role of root border cells in plant defense. Trends in Plant Science, 5(3), 128-133.
has db xref: PO:0020123

Developed Embryo
type: Class
subclass of: Embryo
disjoint with: Dormant Embryo
IAO_0000112: Syrah developed embryos at seed maturity (BBCH 87-89) exhibit complete structural organization with 2.8-3.2 mm cotyledons, 1.2-1.5 mm radicle, visible shoot apex, organized procambial tissues, and maintain viability for 80-85% germination after 100-day stratification at 4°C
IAO_0000114: IAO_0000122
IAO_0000115: A developed embryo is a fully differentiated embryo within a Vitis vinifera seed that has completed all structural development including cotyledon expansion, radicle formation, and meristem organization, representing an embryo that has achieved complete anatomical maturity regardless of dormancy status or germination capacity. Developed embryos are characterized by= complete cotyledon differentiation (paired, symmetric cotyledons typically 2-3 mm length each with organized storage parenchyma), well-formed radicle with root cap and procambial tissues (typically 1-1.5 mm length), distinct hypocotyl connecting cotyledons to radicle, clearly defined shoot apical meristem (plumule) positioned between cotyledons, and organized vascular tissue connecting embryo organs. Embryo development is complete when the torpedo stage transitions to the mature embryo configuration (approximately 35-50 days post-fertilization, corresponding to BBCH 79-83), after which the embryo undergoes desiccation and enters dormancy without further structural differentiation. Developed embryos occupy 40-60% of seed volume in mature Vitis vinifera seeds, with remaining space filled by endosperm tissue that provides nutritional reserves. Cellular organization in developed embryos includes= storage parenchyma in cotyledons containing accumulated lipids and proteins, organized meristematic cells in radicle root cap and shoot apex, differentiated procambial strands that will form vascular tissues upon germination, and intact cell membranes and organelles indicating cellular viability. The distinction between developed embryos and merely initiated embryos is critical for understanding seed abortion mechanisms= in stenospermocarpic seedless cultivars, embryo development typically arrests at globular or early heart stage (7-21 days post-fertilization) before achieving developed status, while in viable seeds embryo development proceeds through torpedo stage to complete development. Developed embryos in Vitis…
IAO_0000116: Developed_Embryo emphasizes complete structural differentiation and is distinguished from Embryo (encompassing all developmental stages) and Dormant_Embryo (emphasizing physiological dormancy state) by focus on achievement of full anatomical maturation. Critical for seed viability assessment, understanding abortion timing in seedless mechanisms, embryo rescue breeding techniques, and distinguishing structural development completion from physiological germination readiness.
IAO_0000118: Ausdifferenzierter Embryo @de
IAO_0000118: Fully differentiated embryo
IAO_0000118: Mature embryo structure
IAO_0000118: Reifer Keimling @de
IAO_0000118: Vollständig entwickelter Keim @de
IAO_0000119: Bouquet, A., & Davis, H. P. (1989). Culture in vitro d'embryons immatures de vigne (Vitis vinifera L.) appliquée à la sélection de variétés de cuve sans pépins. Agronomie, 9(6), 565-574. | Ebadi, A., Sedgley, M., May, P., & Coombe, B. G. (1996). Seed development and abortion in Vitis vinifera L., cv. Chardonnay. International Journal of Plant Sciences, 157(6), 703-712.
has db xref: PO:0009009

Developing Berry
type: Class
subclass of: Berry
IAO_0000112: Merlot developing berries progress from fruit set at BBCH 71 (2-2.5 mm diameter, 0.005-0.01 g fresh weight, 8-12 days post-anthesis) through green growth Phase I reaching 9-11 mm diameter and 0.8-1.2 g at BBCH 75 (45-55 days post-anthesis), maintaining size during lag phase at BBCH 77 (60-70 days), undergoing veraison color change at BBCH 81-83 (75-85 days), and completing ripening to mature size 13-16 mm and 1.8-2.6 g at BBCH 89 (110-130 days post-anthesis depending on heat accumulation and vintage conditions). Syrah developing berries show characteristic compositional changes= sugars increasing from 3-5% at BBCH 73 (3 weeks post-fruit set) through 9-11% at veraison (BBCH 81, 10 weeks) to 24-27% at maturity (BBCH 89, 16-18 weeks) titratable acidity peaking at 20-24 g/L during green growth (BBCH 73-75, weeks 3-6), remaining at 18-22 g/L through lag phase (BBCH 77, week 8), then declining during ripening to 5.5-7 g/L at maturity anthocyanin accumulation beginning at veraison and continuing through ripening reaching 1.2-2.8 mg/g skin at maturity. Chardonnay developing berries examined at weekly intervals from fruit set through maturity reveal cell division phase during weeks 1-5 (cell number increasing from 0.8 million to 2.2 million per berry), lag phase during weeks 7-8 (cell number stable, cell size stable at 45-55 μm diameter), and cell expansion phase during weeks 9-15 (cell size increasing to 120-160 μm diameter, cell number constant) demonstrating that final berry size results from cell number established during early development multiplied by cell expansion during ripening. Pinot Noir developing berries show temperature-dependent development rate with harvest maturity achieved at 100-110 days post-anthesis in warm vintages (average growing season temperature 18-20°C) versus 115-130 days in cool vintages (15-17°C), demonstrating environmental modulation of developing berry progression through effects on metabolic rates and developmental processes.
IAO_0000114: IAO_0000122
IAO_0000115: A developing berry is a berry undergoing active growth, differentiation, and compositional changes from initial fruit set through the completion of ripening, representing berries in dynamic developmental states prior to achieving full maturity, encompassing the entire developmental trajectory from ovary retention and expansion (BBCH 71) through veraison and ripening (BBCH 81-89) until harvest-ready maturity is achieved. Developing berries are characterized by= (1) progressive size increases from initial 1.5-3 mm diameter at fruit set to final mature dimensions (6-28 mm depending on cultivar), achieved through two distinct growth phases separated by a lag phase (2) changing tissue composition including increasing dry matter accumulation, changing sugar=acid ratios, evolving secondary metabolite profiles, and shifting hormone balances (3) active cell division during early development (BBCH 71-75, weeks 0-6 post-fruit set) creating final cell number that determines size potential (4) active cell expansion during ripening (BBCH 81-89, weeks 8-18+) increasing cell size 5-20 fold driving final berry enlargement (5) dynamic gene expression patterns controlling developmental transitions including fruit set establishment, growth phase progression, veraison initiation, and ripening processes. Developing berry progression follows the characteristic double-sigmoid growth curve= Phase I rapid growth (BBCH 71-75) through cell division and initial expansion, creating green hard acidic berries reaching 60-80% of final diameter lag phase (BBCH 75-77) with minimal size change while seeds mature and metabolic reprogramming occurs preparing for ripening Phase II rapid growth (BBCH 81-89) through cell expansion and water/solute accumulation, creating softening berries with color development, sugar accumulation, and acid decline. Developing berries show dramatic compositional changes= sugars increase from <5% at fruit set through 8-12% at veraison to 18-28% at maturity titratable acidity…
IAO_0000116: Developing_Berry encompasses the entire progression from fruit set through ripening and represents berries in active developmental states prior to full maturity. Developing berries are distinguished from mature berries (which have completed ripening and achieved harvest-ready composition) and from senescing berries (which are over-ripe and beginning degradation). Sub-classification into Early_Developing_Berry (BBCH 71-75, weeks 0-6, growth Phase I) and Mid_Developing_Berry (BBCH 77-83, weeks 6-11, lag phase through veraison) captures major developmental transitions, with late developing berry (ripening Phase II, BBCH 83-89) representing the final pre-maturity phase. Understanding developing berry biology is essential for crop management, harvest timing prediction, and quality development.
IAO_0000118: growing grape
IAO_0000118: immature berry
IAO_0000118: sich entwickelnde Beere @de
IAO_0000118: unreife Traube @de
IAO_0000118: wachsende Weinbeere @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 172-210 Coombe, B.G., McCarthy, M.G. (2000). Dynamics of grape berry growth. Australian Journal of Grape and Wine Research 6=131-135 Ollat, N. et al. (2002). Grape berry development= a review. Journal International des Sciences de la Vigne et du Vin 36=109-131.
has db xref: PO:0025639

Developing Immature Seed
type: Class
subclass of: Immature Seed
disjoint with: Incomplete Immature Seed
IAO_0000112: Cabernet Sauvignon developing immature seeds at BBCH 81 (beginning of ripening) show yellow-green coloration, 5-6 mm length, 55-60% moisture content, tannin polymerization 45-50%, active tannin biosynthesis in outer integument layers, weekly size increases of 0.4-0.6 mm
IAO_0000114: IAO_0000122
IAO_0000115: A developing immature seed is an actively developing but not yet mature seed of Vitis vinifera that is progressing through normal developmental stages including embryogenesis, endosperm accumulation, and early seed coat differentiation, representing seeds on trajectory toward eventual maturity under favorable environmental conditions. Developing immature seeds are distinguished from incomplete or arrested seeds by evidence of ongoing developmental progression= active cell division and expansion in embryo and endosperm tissues, progressive lignification and tannin accumulation in developing seed coat, sequential transition through expected developmental stages (globular embryo → heart stage → torpedo stage → mature embryo), and increasing seed size and dry matter accumulation over time. These seeds typically occur in normally developing berries during mid-ripening phases (BBCH 75-83), before the final maturation period. Morphological characteristics of developing immature seeds include= progressive color transition from pale green through yellow-green to tan, gradual hardening of testa as lignification proceeds, increasing seed size from 3-4 mm at early stages to 5-7 mm at late immature stages, and developing definition of beak and chalazal structures. Physiological markers include= declining moisture content from 80% at early embryogenesis to 50-60% at late immature stages, increasing accumulation of storage lipids and proteins in endosperm, progressive polymerization of seed coat tannins (transitioning from 20-30% to 50-60% polymerization), and sequential expression of maturation-associated genes and proteins. Developing immature seeds are metabolically active and environmentally responsive= adverse conditions (severe water stress, extreme temperatures, nutrient deficiency) can arrest development and prevent achievement of full maturity, while favorable conditions support continued progression through remaining developmental stages. In viticulture practice, presenc…
IAO_0000116: Developing_Immature_Seed emphasizes active developmental progression and is distinguished from Incomplete_Immature_Seed (arrested development) by evidence of ongoing size increases, progressive lignification, and sequential developmental stage transitions. Critical for understanding harvest timing flexibility in cool climates, predicting potential for continued seed maturation with extended hang time, and assessing whether immature seeds reflect normal developmental timing versus arrested development.
IAO_0000118: Developing green seed
IAO_0000118: Fortschreitender grüner Kern @de
IAO_0000118: In Entwicklung befindlicher Traubenkern @de
IAO_0000118: Progressing immature seed
IAO_0000118: Sich entwickelnder unreifer Samen @de
IAO_0000119: Cadot, Y., Miñana-Castelló, M. T., & Chevalier, M. (2006). Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development. Journal of Agricultural and Food Chemistry, 54(24), 9206-9215. | Ristic, R., & Iland, P. G. (2005). Relationships between seed and berry development of Vitis vinifera L. cv Shiraz= Developmental changes in seed morphology and phenolic composition. Australian Journal of Grape and Wine Research, 11(1), 43-58.
has db xref: PO:0001081

Developmental Completeness Quality
type: Class
subclass of: Developmental Stage Quality
IAO_0000112: Developmental completeness assessment in stressed versus balanced Cabernet Sauvignon reveals the management impact on phenological expression, with balanced vines achieving high completeness (full bud development with 95% bud fruitfulness, complete canopy with 12 m² leaf area/vine, 85% fruit set, harvest at 24.5 Brix with full phenolic maturity), while water-stressed vines show reduced completeness (compromised bud fruitfulness at 72%, incomplete canopy of 8 m²/vine, fruit set only 68%, ripening arrested at 22 Brix with green tannins), demonstrating how stress limits developmental completeness with cumulative effects on yield and quality.
IAO_0000114: IAO_0000122
IAO_0000115: Developmental completeness quality is a phenological quality that represents the degree to which developmental stages achieve full expression before transition to subsequent stages, characterizing whether organs complete all normal developmental processes within each stage or whether development is truncated, arrested, or incompletely expressed due to stress, resource limitation, or other factors disrupting normal phenological progression. Within the BFO framework, this quality addresses the expression dimension of developmental stages, distinguishing whether stages reach complete development from the timing or rate of progression while recognizing that incomplete development at any stage can have cascading effects on subsequent stages and ultimate fruit quality outcomes. The ontological significance lies in developmental completeness determining the quality of each phenological phase's outcomes, where full completion of each stage (complete bud development, full canopy establishment, complete fruit set, thorough ripening) provides the foundation for subsequent stages, while incomplete development creates deficits that may propagate through the season affecting yield and quality at harvest. The factors affecting developmental completeness include resource availability (water, nutrients supporting full development), environmental stress (temperature extremes, disease potentially truncating development), source-sink balance (competition potentially limiting resource supply for complete development), and genetic factors (some cultivars inherently achieving more complete stage expression than others under similar conditions). The stage-specific manifestations of incomplete development include partial bud development (weak buds with poor fruitfulness), incomplete canopy establishment (inadequate leaf area for fruit support), poor fruit set (incomplete fertilization leaving shot berries), and arrested ripening (failure to achieve full maturity before season end), with eac…
IAO_0000116: Developmental_Completeness_Quality serves as the parent class for expression states (Full Expression, Arrested Development, Incomplete Transition). This quality addresses whether stages achieve normal completion before progression. The class supports vine health assessment and management optimization through completeness characterization.
IAO_0000118: Entwicklungsexpression @de
IAO_0000118: Entwicklungsvollständigkeit @de
IAO_0000118: Stadienabschluss @de
IAO_0000118: developmental expression
IAO_0000118: phenological completeness
IAO_0000118: phänologische Vollständigkeit @de
IAO_0000118: stage completion
IAO_0000118: stage fulfillment
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 59-144 Dry PR, Coombe BG (2004) Viticulture Volume 1: Resources, 2nd Ed. Winetitles, Adelaide, pp. 150-200
has db xref: PO:0025066

Developmental Rate Quality
type: Class
subclass of: Developmental Stage Quality
IAO_0000112: Developmental rate assessment comparing warm and cool vintages in Merlot reveals the temperature effect on phenological compression, with warm vintage showing rapid development (budbreak to harvest 155 days, average rate 0.65 BBCH units/day) compressing ripening into August heat, while cool vintage shows slower development (budbreak to harvest 178 days, average rate 0.56 BBCH units/day) extending ripening into cooler September conditions, with the 23-day difference arising from temperature-driven rate variation that affects fruit composition through the thermal conditions experienced during ripening.
IAO_0000114: IAO_0000122
IAO_0000115: Developmental rate quality is a phenological quality that represents the speed of progression through developmental stages, characterizing the temporal dynamics of vine development that determine how quickly organs mature and stages transition, with rate variation arising from genetic differences among cultivars and environmental effects (primarily temperature) that accelerate or slow developmental progress. Within the BFO framework, this quality specifically addresses the velocity dimension of phenological progression, distinguishing rate of development from the stages themselves while recognizing that developmental rate determines the duration of growth phases, the timing of phenological events, and the synchronization of development with seasonal climate patterns. The ontological significance lies in developmental rate determining the temporal compression or expansion of growth phases, where rapid development shortens the time between phenological events (potentially compressing ripening into hotter periods), while slow development extends phase durations (potentially improving flavor development but risking incomplete ripening in short seasons), making developmental rate a key determinant of fruit quality outcomes and climate adaptation. The temperature basis for developmental rate follows approximately linear relationships with temperature above base thresholds, commonly expressed through thermal time concepts where development progress is quantified as degree-day accumulation, with the slope of the rate-temperature relationship and the base temperature varying among developmental phases and cultivars. The genetic control of developmental rate creates the early-versus-late cultivar distinction, where early cultivars (Chardonnay, Pinot Noir) progress rapidly through development requiring fewer degree-days between stages, while late cultivars (Cabernet Sauvignon, Mourvèdre) progress slowly requiring more heat accumulation for equivalent development, with this gen…
IAO_0000116: Developmental_Rate_Quality serves as the parent class for organ-specific developmental rates (Bud, Shoot, Inflorescence, Berry). This quality addresses the velocity of phenological progression determined by genetics and temperature. The class supports phenological prediction and cultivar-climate matching through developmental rate characterization.
IAO_0000118: Entwicklungsgeschwindigkeit @de
IAO_0000118: Entwicklungsrate @de
IAO_0000118: Wachstumsgeschwindigkeit @de
IAO_0000118: development speed
IAO_0000118: growth velocity
IAO_0000118: phenological rate
IAO_0000118: phänologische Rate @de
IAO_0000118: stage progression rate
IAO_0000119: Parker AK et al. (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17(2): 206-216 Duchêne E, Schneider C (2005) Grapevine and climatic changes: a glance at the situation in Alsace. Agronomy for Sustainable Development 25(1): 93-99
has db xref: PO:0025066

Developmental Stage Quality
type: Class
subclass of: Phenological Quality
IAO_0000112: Developmental stage quality assessment for pesticide timing in Riesling demonstrates the practical importance of precise stage identification, with pre-bloom fungicide application optimally targeted at BBCH 57 (inflorescences fully developed, flowers separating) for Botrytis control, requiring accurate distinction from BBCH 55 (inflorescences clearly visible but still compact, application too early) and BBCH 60 (first flowers open, application potentially too late for preventive protection), with correct stage identification enabling the 2-3 day application window that maximizes spray efficacy for this critical disease control timing.
IAO_0000114: IAO_0000122
IAO_0000115: Developmental stage quality is a phenological quality that represents the current position of grapevine organs or the whole plant within the sequence of defined growth stages, characterizing the discrete developmental states that can be identified and communicated using standardized staging systems enabling precise specification of vine condition for research, management, and regulatory purposes. Within the BFO framework, this quality specifically addresses the categorical dimension of phenological status, distinguishing the identification of current developmental stage from the rate of progression between stages while recognizing that accurate stage identification provides the reference points for phenological modeling, management timing, and communication about vine developmental status. The ontological significance lies in developmental stage quality enabling unambiguous specification of vine condition at any point in the growing season, where standardized stage definitions (BBCH codes) provide the common language for describing whether buds are at woolly bud, green tip, or leaf emergence stages, whether flowering is at first flowers open, full bloom, or cap fall complete, and whether berries are at pea size, veraison beginning, or harvest maturity, with each stage having specific implications for management operations, pest vulnerability, and physiological processes. The hierarchical structure of stage identification employs principal growth stages (BBCH 0-9 representing major developmental phases from dormancy through senescence) and secondary stages within each principal stage (providing finer resolution of developmental progress), with grapevine-specific adaptations defining the observable markers for each stage based on bud, shoot, inflorescence, and berry characteristics. The practical applications of developmental stage identification include timing of pesticide applications (many products stage-specific in efficacy or safety), scheduling of canopy managem…
IAO_0000116: Developmental_Stage_Quality serves as the parent class for stage precision and clarity qualities. This quality addresses the categorical identification of current developmental position within standardized staging systems. The class supports management timing and phenological communication through accurate stage characterization.
IAO_0000118: BBCH stage
IAO_0000118: BBCH-Stadium @de
IAO_0000118: Entwicklungsstadium @de
IAO_0000118: Wachstumsstadium @de
IAO_0000118: developmental phase
IAO_0000118: growth stage
IAO_0000118: phenological stage
IAO_0000118: phänologische Phase @de
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine (Vitis vinifera L. ssp. vinifera)—codes and descriptions according to the extended BBCH scale. Australian Journal of Grape and Wine Research 1(2): 100-103 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages. Australian Journal of Grape and Wine Research 1(2): 104-110
has db xref: PO:0009006

Diameter Quality
type: Class
subclass of: Linear Dimension Quality
IAO_0000112: Premium Tokaji Aszú production requires Furmint berries affected by Botrytis cinerea noble rot that have lost 40-60% of their water content through berry skin permeabilization, reducing berry equatorial diameter from the healthy 14-16 mm range to 9-12 mm while concentrating sugars to 450-700 g/L, organic acids, and glycerol to levels that define the distinctive Aszú wine style of the Tokaj-Hegyalja region.
IAO_0000114: IAO_0000122
IAO_0000115: Diameter_Quality represents the linear dimension measured across the widest extent of a circular or near-circular cross-section in grapevine organs. Diameter is the preferred measurement term for organs with approximately radial symmetry including shoots, canes, trunks, cordons, roots, tendrils, petioles, pedicels, and for the equatorial measurement of berries. This quality captures the transverse expansion that results from secondary growth in woody organs and primary cell enlargement in herbaceous tissues. Shoot diameter at basal internodes indicates early-season vigor and correlates with bud fruitfulness for the following season. Cane diameter at standardized positions (typically the fourth internode above the basal node) predicts winter hardiness and carbohydrate reserve status. Trunk diameter tracked annually quantifies vineyard establishment progress and long-term productivity trends. Berry equatorial diameter is the standard size measurement for table grapes, with market specifications requiring minimum values (typically 16-18 mm for premium grades). Root diameter distinguishes structural roots (greater than 2 mm diameter) from fine absorbing roots (less than 2 mm), with functional implications for water and nutrient uptake. Diameter measurements employ calipers positioned perpendicular to the organ axis at the point of maximum width. For non-circular cross-sections, two perpendicular diameter measurements enable calculation of a mean diameter and an indication of section ellipticity. Diameter increases during the growing season follow characteristic patterns that reflect carbon allocation, water availability, and sink-source relationships.
IAO_0000116: Diameter_Quality is the appropriate term for circular cross-sections where length and width would be equal or undefined. For berries, both polar diameter (length) and equatorial diameter (width/diameter) are measured Diameter_Quality specifically refers to the equatorial measurement unless otherwise specified. The class relates to but is distinct from circumference (calculable as π × diameter) and cross-sectional area (π × radius²). PATO_0001334 (diameter) provides the upper-ontology reference.
IAO_0000118: Durchmesser @de
IAO_0000118: Durchmessermaß @de
IAO_0000118: Organdicke @de
IAO_0000118: Querschnittsbreite @de
IAO_0000118: cross-sectional width
IAO_0000118: organ diameter
IAO_0000118: radial extent
IAO_0000118: transverse diameter
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 159-167 Coombe BG and McCarthy MG (2000) Dynamics of Grape Berry Growth and Physiology of Ripening. Australian Journal of Grape and Wine Research 6(2): 131-135
has db xref: no direct PO equivalent

Difficult Rooting Rootstock Role
type: Class
subclass of: Rooting Capacity Rootstock Role
IAO_0000112: 41B Millardet et de Grasset (V. vinifera Chasselas × V. berlandieri) demonstrates difficult rooting (30-50% without treatment) reflecting V. berlandieri's inherently poor rooting, requiring IBA treatment and extended callusing to achieve 60-70% success rates commercially, contributing to higher nursery costs and periodic supply limitations. Fercal (complex V. berlandieri hybrid) shows similarly difficult rooting (35-50% without treatment), limiting availability despite exceptional lime tolerance. Pure V. berlandieri selections (Berlandieri Resseguier No. 2, Berlandieri Colombard) are essentially non-propagable from cuttings (<20% rooting), explaining why this valuable species could only be commercially utilized through hybridization with easier-rooting partners.
IAO_0000114: IAO_0000122
IAO_0000115: A rooting capacity rootstock role that inheres in a grafted rootstock by virtue of its low capacity for adventitious root initiation from hardwood cuttings, achieving rooting success rates below 50% under standard nursery propagation conditions and typically requiring specialized treatments to achieve commercially acceptable propagation rates. Difficult-rooting rootstocks show delayed or sparse root primordium formation, high cutting mortality during callusing (often from desiccation or fungal infection before root emergence), and weak initial root system development. This poor rooting capacity reflects unfavorable endogenous hormone balances (low auxin sensitivity, high cytokinin), limited ray parenchyma, anatomical barriers to root primordium emergence, and/or insufficient wound-response cell division. Difficult-rooting rootstocks require auxin treatments (IBA dipping at 2000-4000 ppm), extended callusing periods, mist propagation, bottom heat, or in extreme cases tissue culture micropropagation to achieve commercial production. V. berlandieri parentage is the primary genetic source of difficult rooting.
IAO_0000116: Difficult_Rooting_Rootstock_Role captures rootstocks achieving below 50% rooting under standard conditions, representing genotypes requiring special propagation protocols or commanding premium nursery prices due to production challenges. V. berlandieri's notoriously poor rooting historically delayed adoption of lime-tolerant rootstocks until crosses with V. riparia and V. rupestris provided commercially viable propagation. Modern tissue culture and improved auxin formulations have partially overcome rooting limitations, but difficult-rooting genotypes remain more expensive and less reliably available than easy-rooting alternatives. The 50% threshold reflects the point below which standard propagation becomes economically marginal without intervention.
IAO_0000118: difficult rooting rootstock
IAO_0000118: hard to propagate rootstock
IAO_0000118: low rooting capacity rootstock
IAO_0000118: poor rooting rootstock
IAO_0000118: schlecht bewurzelbare Unterlage @de
IAO_0000118: schwer bewurzelbare Unterlage @de
IAO_0000118: vermehrungsschwierige Unterlage @de
IAO_0000119: Hartmann HT et al. (2011) Hartmann and Kester's Plant Propagation 8th Ed, Pearson Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Pongrácz DP (1983) Rootstocks for Grape-vines, David Philip Publishers Ollat N et al. (2016) Grapevine rootstocks: origins and perspectives, Acta Horticulturae 1136: 11-22
has db xref: no direct PO equivalent

Diploid Status
type: Class
subclass of: Ploidy Information
IAO_0000112: The diploid status of Pinot Noir clone ENTAV 115 was confirmed by flow cytometry using propidium iodide staining of isolated leaf nuclei on a Partec CyFlow Space cytometer — the DNA content histogram showed a single G1 peak at channel 102 (relative fluorescence units) calibrated against the internal diploid standard Vitis vinifera cv. Seyval Blanc (2C DNA content = 0.95 pg), with a coefficient of variation of 2.1% and no secondary peaks indicative of tetraploid cell populations, confirming the uniform diploid (2n = 38) status throughout the sampled leaf tissue. This diploid confirmation is routinely documented for foundation plant material entering certification pipelines to exclude the possibility of ploidy chimeras or whole-plant tetraploids that could arise during in vitro propagation or through spontaneous somatic doubling.
IAO_0000114: IAO_0000122
IAO_0000115: A ploidy information record confirming the standard diploid chromosome complement (2n = 2x = 38) in a specific Vitis vinifera accession, documenting the normal condition of two complete sets of 19 chromosomes inherited one from each parent, representing the overwhelmingly predominant ploidy state in cultivated and wild grapevine and the baseline against which polyploid and aneuploid deviations are assessed.
IAO_0000116: Diploid_Status records the confirmation of the normal ploidy state that applies to virtually all commercially cultivated Vitis vinifera. While the diploid state might seem to require no explicit documentation (being the expected default), positive confirmation serves several practical purposes in germplasm management and breeding: first, it establishes the baseline DNA content value for a specific accession against which future ploidy tests can be compared, enabling detection of ploidy changes arising during propagation or tissue culture second, it distinguishes accessions that have been cytogenetically verified from those whose ploidy is merely assumed and third, it provides the reference for interpreting SSR and SNP genotyping results that expect diploid allele dosage patterns (maximum two alleles per locus). The 2C nuclear DNA content of diploid V. vinifera is approximately 0.95-1.00 pg (950-1,000 Mb total, of which approximately 487 Mb is the haploid nuclear genome), with minor cultivar-to-cultivar variation attributable to differences in repetitive sequence content rather than gene number.
IAO_0000118: 2n = 38 status
IAO_0000118: Diploidie-Status @de
IAO_0000118: Normalploidie-Bestätigung @de
IAO_0000118: diploid confirmation
IAO_0000118: diploider Chromosomensatz @de
IAO_0000118: standard ploidy record
IAO_0000119: Jaillon O et al. (2007) The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla, Nature 449: 463-467 Loureiro J et al. (2007) Nuclear DNA content estimations in wild olive (Olea europaea L. ssp. europaea var. sylvestris) and Portuguese cultivars of O. europaea using flow cytometry, Genetic Resources and Crop Evolution 54: 21-25 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519
has db xref: no direct PO equivalent

Disease Incidence Data
type: Class
subclass of: Disease Performance Data
disjoint with: Virus Status
IAO_0000112: Disease incidence data for Riesling clones in the Rheingau documents Botrytis bunch rot incidence at harvest averaging 12% for clone 198 (loose cluster architecture, OIV 204 score 3-5), 22% for clone 239 (moderate density, OIV 204 score 5-7), and 35% for clone 64 (compact clusters, OIV 204 score 7-9) across 10 vintages (2010-2019), establishing a clear clone-by-cluster morphology-by-Botrytis relationship. Disease incidence data for Merlot clones at Bordeaux records downy mildew (Plasmopara viticola) severity under reduced spray programs (50% of standard) ranging from 15% leaf area affected in clone 181 to 38% in clone 348, suggesting differential field tolerance potentially linked to leaf hair density and stomatal characteristics, though no clones exhibited true genetic resistance.
IAO_0000114: IAO_0000122
IAO_0000115: Disease incidence data is a disease performance data entity that records the frequency, severity, and temporal progression of fungal, bacterial, phytoplasmal, and physiological disease symptoms observed on a clonal line under field evaluation conditions, expressed as incidence (percentage of affected organs — leaves, clusters, shoots) and severity (percentage of organ area affected or standardized disease rating scales), measured across multiple vintages with and without chemical protection, characterizing the clone's relative susceptibility or field tolerance to the major grapevine pathosystem in the evaluation region.
IAO_0000116: Disease incidence data provides the field-level complement to laboratory virus status, capturing the clone's interaction with the full spectrum of regionally relevant pathogens under realistic growing conditions. The methodology of disease assessment must be carefully standardized — trained assessors using reference diagrams (e.g., the Horsfall-Barratt scale for foliar diseases, the OIV 459 scale for Botrytis bunch rot) provide more reproducible data than subjective estimation, though inter-assessor variability remains a recognized limitation. The distinction between disease incidence (proportion of affected units) and disease severity (degree of damage per affected unit) provides complementary information — a clone may show high incidence but low severity (many clusters lightly affected) or low incidence but high severity (few clusters devastated), with different implications for crop loss estimation. Environmental conditions during the evaluation period critically influence absolute disease levels, making clone ranking (relative performance) more reliable than absolute incidence values for cross-site and cross-vintage comparison. Clone-specific morphological traits that influence disease incidence include cluster compactness (the dominant factor for Botrytis susceptibility), leaf hair density (affecting downy mildew infection), cuticle thickness, berry skin thickness, and stomatal density. Unsprayed or reduced-spray trial blocks provide the most discriminating assessment of clonal disease tolerance but risk catastrophic crop loss in high-pressure vintages, leading most programs to employ split-plot designs comparing full and reduced protection within the same trial.
IAO_0000118: Anfälligkeitsbewertung @de
IAO_0000118: Befallshäufigkeitsdaten @de
IAO_0000118: Feldkrankheitsdaten @de
IAO_0000118: Krankheitsbefallsdaten @de
IAO_0000118: Krankheitsschweredaten @de
IAO_0000118: disease incidence record
IAO_0000118: disease severity data
IAO_0000118: disease susceptibility rating
IAO_0000118: field disease data
IAO_0000118: pathogen incidence record
IAO_0000119: Dry PR et al. (2010) Bunch architecture and the susceptibility of Vitis vinifera to Botrytis cinerea. In Proceedings of the 7th International Workshop on Grapevine Downy and Powdery Mildew, IOBC-WPRS Bulletin 67: 53-56 Vail ME, Marois JJ (1991) Grape cluster architecture and the susceptibility of berries to Botrytis cinerea. Phytopathology 81(2): 188-191 Kennelly MM et al. (2007) Primary infection, lesion productivity, and survival of sporangia in the grapevine downy mildew pathogen Plasmopara viticola. Phytopathology 97(4): 512-522
has db xref: no direct PO equivalent

Disease Performance Data
type: Class
subclass of: Performance Data
IAO_0000112: Disease performance data for Pinot Noir clone 115 (Dijon) documents virus-free certification status (negative for GFLV, GFkV, GLRaV-1, GLRaV-3, GVA, and GVB by ELISA and RT-PCR), moderate susceptibility to Botrytis cinerea (mean incidence 18% of clusters at harvest across 10 Burgundy vintages, compared with 28% for clone 114 under identical conditions), and average susceptibility to Plasmopara viticola requiring standard spray program adherence. Disease performance data for Grüner Veltliner clone 17 at Klosterneuburg records complete virus-free status confirmed by biological indexing on Vitis rupestris St. George and molecular testing, Botrytis incidence 35% below population mean attributable to its loose cluster architecture (OIV 204 score 5), and powdery mildew severity ratings consistently at or below regional clone averages.
IAO_0000114: IAO_0000122
IAO_0000115: Disease performance data is a performance data entity that documents the phytosanitary status, pathogen susceptibility, and disease tolerance characteristics of a clonal line, encompassing viral infection status determined through serological and molecular diagnostics, fungal and bacterial disease incidence and severity ratings under field conditions, and the clone's relative vulnerability or tolerance to major grapevine pathogens compared with population averages and reference clones, providing essential health information for certification decisions and grower risk assessment.
IAO_0000116: Disease performance data occupies a unique position within clone evaluation because phytosanitary status, particularly virus infection, simultaneously affects all other performance parameters — yield, quality, and agronomic behavior are all compromised by chronic viral infection, making virus status determination a prerequisite for meaningful interpretation of any other performance data. The distinction between virus status (presence/absence of specific viruses in the clonal material itself) and field disease incidence (susceptibility to airborne, soilborne, and vector-transmitted pathogens under growing conditions) represents two fundamentally different information categories within disease performance. Virus-free status achieved through sanitation protocols (heat therapy, meristem culture) requires ongoing monitoring because reinfection through vector transmission (nematodes for GFLV, mealybugs and scale insects for leafroll viruses) can compromise the sanitized material in commercial vineyards. Field disease tolerance shows significant clone-by-environment interactions — a clone rated as Botrytis-tolerant in a dry Mediterranean evaluation site may prove highly susceptible under humid oceanic conditions, necessitating regional validation of disease performance data. The increasing availability of disease-resistant interspecific cultivars carrying Rpv and Ren resistance loci is shifting disease performance evaluation toward molecular characterization of resistance gene content alongside traditional field observation.
IAO_0000118: Gesundheitsdaten @de
IAO_0000118: Krankheitsanfälligkeitsdaten @de
IAO_0000118: Krankheitsleistungsdaten @de
IAO_0000118: Pathogentoleranz @de
IAO_0000118: disease evaluation data
IAO_0000118: disease tolerance record
IAO_0000118: health performance data
IAO_0000118: pathogen susceptibility data
IAO_0000118: phytosanitary performance
IAO_0000118: phytosanitäre Leistungsdaten @de
IAO_0000119: Mannini F (2004) Clonal selection in grapevines: interactions between genetic and sanitary strategies. Acta Horticulturae 652: 21-27 Martelli GP (2014) Directory of virus and virus-like diseases of the grapevine and their agents. Journal of Plant Pathology 96(1S): 1-136 Maree HJ et al. (2013) Grapevine leafroll-associated virus 3. Frontiers in Microbiology 4: 82
has db xref: no direct PO equivalent

Disease Resistant Clone Role
type: Class
subclass of: Performance Clone Role
IAO_0000112: Pinot Noir clone 777 bears a Disease_Resistant_Clone_Role regarding botrytis, its loose cluster architecture reducing berry-to-berry contact and humidity retention that promotes bunch rot—enabling later harvest in maritime climates without the grey rot losses affecting tight-clustered clones. Riesling clone 198 serves in a Disease_Resistant_Clone_Role for reduced botrytis susceptibility in German production, selected for cluster looseness permitting dry-climate-like harvest windows in the humid Rhine and Mosel valleys. Chardonnay clone 96 bears a Disease_Resistant_Clone_Role regarding millerandage resistance, with more consistent fruit set than millerandage-prone clones—though some producers value millerandage for the complexity contributed by uneven berry sizes.
IAO_0000114: IAO_0000122
IAO_0000115: A performance clone role that inheres in a grapevine clone characterized by enhanced resistance or tolerance to specific diseases relative to other clones of the same variety, reducing disease pressure and fungicide requirements while maintaining varietal identity. Disease-resistant clones may exhibit reduced susceptibility to fungal diseases (powdery mildew, downy mildew, botrytis), viral diseases (through field tolerance though not genetic resistance), or physiological disorders (coulure, millerandage where undesirable), with resistance mechanisms including tighter cluster architecture reducing botrytis entry points, thicker cuticle limiting pathogen penetration, enhanced induced defense responses, or unknown genetic factors conferring reduced susceptibility. Disease resistance within V. vinifera clones is typically quantitative (degree of susceptibility) rather than qualitative (complete immunity), contrasting with the major resistance genes found in wild Vitis species. Disease-resistant clone selection supports sustainable viticulture by reducing fungicide requirements—particularly valuable for organic and integrated pest management production—while maintaining the varietal identity and wine character lost when resistant interspecific hybrids replace V. vinifera varieties.
IAO_0000116: Disease_Resistant_Clone_Role captures within-variety variation in disease susceptibility, a dimension increasingly valued as viticulture seeks sustainability through reduced chemical inputs. The resistance characterization is disease-specific a clone resistant to botrytis may show typical susceptibility to powdery mildew, requiring selection decisions considering the specific disease pressures of each site. Resistance within V. vinifera is generally modest compared to wild species, with "resistant" clones showing reduced rather than absent disease development. The category complements but does not replace the disease resistance breeding programs developing interspecific hybrids with major resistance genes V. vinifera clones offer familiar wine character while resistant varieties offer stronger protection at the cost of changing varietal expression. Climate change is increasing disease pressure in some regions, elevating the importance of disease-resistant clone selection for long-term vineyard sustainability.
IAO_0000118: disease-resistant clone
IAO_0000118: hardy clone
IAO_0000118: krankheitsresistenter Klon @de
IAO_0000118: low-susceptibility clone
IAO_0000118: tolerant clone
IAO_0000118: toleranter Klon @de
IAO_0000118: widerstandsfähiger Klon @de
IAO_0000119: Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25 Vail ME, Marois JJ (1991) Grape cluster architecture and bunch rot susceptibility, American Journal of Enology and Viticulture 42: 57-64 Dry IB et al. (2010) Molecular strategies to enhance disease resistance in grapevine, Australian Journal of Grape and Wine Research 16: 94-105
has db xref: no direct PO equivalent

Disease Severity Quality
type: Class
subclass of: Pathogen Infection Indicator Quality
IAO_0000112: Disease severity quality assessment for powdery mildew (Erysiphe necator) in Napa Valley Cabernet Sauvignon employed standardized protocols combining incidence and intensity measures to guide fungicide program decisions and predict quality impacts. Pre-véraison assessment at BBCH 75 evaluated disease severity quality across 50 vines per block with systematic cluster and leaf sampling. Cluster disease severity quality showed 35% incidence (proportion of clusters with any visible infection) combined with mean intensity of 12% surface coverage on affected clusters, yielding an overall severity index of 4.2% (incidence × intensity). Leaf disease severity quality showed 65% incidence with 18% mean intensity on affected leaves, severity index 11.7%. The disease severity quality thresholds established for the region indicated that cluster severity index above 5% at véraison correlated with significant wine quality reduction (reduced varietal character, elevated volatile acidity risk), triggering intensified late-season spray coverage for blocks approaching this threshold. Post-harvest analysis confirmed the disease severity quality-quality loss relationship, with blocks exceeding 8% cluster severity index showing 15-point reduction in wine quality scores compared to blocks maintained below 3% through effective fungicide programs.
IAO_0000114: IAO_0000122
IAO_0000115: Disease severity quality is a pathogen infection indicator quality that inheres in a grapevine organism and represents the quantitative assessment of disease impact combining measures of how widespread infection is across the plant population or plant organs (incidence) with how intense or damaging infection is within affected units (intensity), providing the integrated evaluation of disease status required for management decisions, yield loss estimation, and efficacy assessment of control measures. This quality captures the multidimensional nature of disease assessment, recognizing that comprehensive evaluation requires both the proportion of plants or organs affected and the degree of damage within those affected units, since disease with high incidence but low intensity may have different management implications than disease with low incidence but high intensity in affected individuals. The ontological significance of disease severity quality lies in its role as the primary endpoint for disease management decision-making, with severity assessments determining whether disease levels warrant intervention, whether applied controls have been effective, and what yield or quality losses may be expected from observed disease levels. The biological basis of disease severity encompasses the epidemiological processes governing pathogen spread that determine incidence, the host-pathogen interaction dynamics that determine intensity within infected tissues, and the relationship between these disease parameters and the functional consequences for plant productivity and product quality. The standardization of severity assessment methods enables consistent evaluation across locations, seasons, and assessors, with established rating scales, reference diagrams, and assessment protocols providing the methodological framework for reproducible severity quantification. The relationship between severity measures and crop loss is often non-linear, with threshold effects where low sever…
IAO_0000116: Disease_Severity_Quality is_a Pathogen_Infection_Indicator_Quality, serving as parent class for Infection_Incidence_Quality, Infection_Intensity_Quality, and Lesion_Coverage_Quality which address specific severity components. This class addresses the integrated assessment combining incidence and intensity while child classes capture individual metrics. The severity index (incidence × intensity) provides composite assessment. Threshold severity levels triggering management decisions are pathogen- and crop-specific. The severity-loss relationship enables yield and quality impact prediction from disease assessment data.
IAO_0000118: Befallsstärke @de
IAO_0000118: Infektionsschwere @de
IAO_0000118: Krankheitsschwere @de
IAO_0000118: Pathogenschaden-Ausmaß @de
IAO_0000118: disease assessment
IAO_0000118: disease damage level
IAO_0000118: infection severity
IAO_0000118: pathogen impact severity
IAO_0000119: Seem RC (1984) Disease incidence and severity relationships. Annual Review of Phytopathology 22:133-150 Madden LV et al. (2007) The Study of Plant Disease Epidemics. APS Press Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: no direct PO equivalent

Disease Tolerance Quality
type: Class
subclass of: Pathogen Infection Indicator Quality
IAO_0000112: Disease tolerance quality comparison across V. vinifera cultivars evaluated the relationship between Botrytis cinerea infection level and yield loss to identify cultivars with superior tolerance maintaining productivity under equivalent disease pressure. Controlled inoculation experiments established uniform B. cinerea infection at 25% cluster severity across cultivars, then assessed the yield and quality impacts of this standardized disease level. Semillon demonstrated superior disease tolerance quality with 25% infection severity causing only 15% yield reduction and wines maintaining varietal character with only modest quality reduction, attributed to the ability of remaining healthy berries to compensate through enhanced individual berry growth and effective juice recovery from partially affected clusters. In contrast, Pinot Noir showed poor disease tolerance quality with 25% infection causing 40% yield reduction and substantial quality compromise including off-flavors and color loss, reflecting the thin-skinned cultivar's inability to limit damage progression and compensate for affected berries. The disease tolerance quality assessment established tolerance indices (yield retention at standardized infection level) ranging from 0.85 for Semillon to 0.60 for Pinot Noir, with the tolerance differential not explained by differences in defense response capacity but rather by physiological and morphological factors affecting damage compensation. The disease tolerance quality characterization informed cultivar recommendations for regions with high B. cinerea pressure, favoring tolerant cultivars where infection control is difficult and targeting limited fungicide resources to intolerant premium cultivars where protection provides greatest return.
IAO_0000114: IAO_0000122
IAO_0000115: Disease tolerance quality is a pathogen infection indicator quality that inheres in a grapevine organism and represents the capacity to maintain productivity and performance despite pathogen infection, achieving acceptable yield and quality outcomes even when pathogen colonization occurs at levels that would substantially impair susceptible cultivars, with tolerance representing a distinct resistance strategy from defense responses that limit pathogen growth by instead emphasizing the maintenance of plant function under disease pressure. This quality captures the performance-maintenance dimension of disease resistance, recognizing that from a practical viticulture perspective the critical outcome is crop production rather than pathogen population reduction per se, and that some cultivars achieve acceptable performance by tolerating infection rather than preventing it. The ontological significance of disease tolerance quality lies in its representation of an alternative resistance strategy that may provide more durable protection than defense-based resistance, since tolerance mechanisms do not impose selection pressure on pathogen populations to evolve virulence and thus avoid the resistance-breaking dynamics that can render defense-based resistance ineffective. The biological basis of disease tolerance encompasses the physiological capacity to compensate for pathogen-induced damage through enhanced photosynthetic rates in unaffected tissues, efficient resource reallocation from damaged to productive organs, maintenance of water and nutrient transport despite vascular colonization, and the suppression of disease-induced senescence that would otherwise accelerate tissue loss. The practical assessment of disease tolerance requires evaluation under equivalent pathogen pressure, comparing the relationship between infection level and performance impact among cultivars to identify those maintaining yield and quality at infection levels causing substantial losses in intoler…
IAO_0000116: Disease_Tolerance_Quality is_a Pathogen_Infection_Indicator_Quality, serving as parent class for Symptom_Suppression_Quality and Yield_Maintenance_Under_Infection_Quality which address specific tolerance mechanisms. This class addresses performance maintenance under infection distinct from pathogen limitation. Tolerance avoids resistance-breaking selection pressure on pathogens. Assessment requires evaluation under equivalent pathogen pressure to distinguish tolerance from resistance. Tolerance index (performance retention at standardized infection) provides quantitative metric. Different management implications than resistance-based protection.
IAO_0000118: Ertragstoleranz @de
IAO_0000118: Infektionstoleranz @de
IAO_0000118: Krankheitstoleranz @de
IAO_0000118: Pathogentoleranz @de
IAO_0000118: disease endurance
IAO_0000118: infection tolerance
IAO_0000118: pathogen tolerance
IAO_0000118: yield tolerance
IAO_0000119: Pagán I, García-Arenal F (2018) Tolerance to plant pathogens: theory and experimental evidence. International Journal of Molecular Sciences 19:810 Ney B et al. (2013) Crop tolerance to diseases: concepts, measurement, and application. Phytopathology 103:1163-1173 Roy BA, Kirchner JW (2000) Evolutionary dynamics of pathogen resistance and tolerance. Evolution 54:51-63
has db xref: no direct PO equivalent

Distal Fruitfulness Disposition
type: Class
subclass of: Bud Fruitfulness Disposition
IAO_0000112: Thompson Seedless (Sultanina) exhibits pronounced distal fruitfulness disposition with peak fertility (2.0-2.8 clusters) at nodes 8-14 and minimal fruitfulness (0.3-0.6 clusters) at nodes 1-4, necessitating cane pruning for commercial production. Flame Seedless shows similar patterns with optimal fruitfulness at nodes 10-16. Guyot and other cane-pruned systems retain 8-15 node canes to capture distal fruitfulness, with typical cane-pruned Sultanina yields of 15-25 t/ha compared to only 4-8 t/ha under spur pruning. The fruitfulness gradient from base to apex may span a 4-6 fold difference in strongly distal cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: A bud fruitfulness disposition that is the inherited capacity of a Vitis vinifera plant to develop high numbers of inflorescence primordia in buds at distal node positions (nodes 8-15 or beyond from the cane base), requiring cane pruning or long spur retention to achieve adequate crop levels.
IAO_0000116: Distal fruitfulness patterns evolved in wild Vitis as an adaptation to climbing growth where basal portions are shaded. Domestication selection for spur-trainable cultivars has reduced but not eliminated distal fruitfulness patterns. Distal fruitfulness complicates mechanized pruning and requires skilled manual cane selection for optimal production. Some cultivars show bimodal fruitfulness with peaks at both basal and distal positions.
IAO_0000118: Bogenfruchtbarkeit @de
IAO_0000118: apical bud fertility
IAO_0000118: cane fruitfulness
IAO_0000118: distal node fertility
IAO_0000118: distale Fruchtbarkeit @de
IAO_0000118: triebspitzige Knospenfertilität @de
IAO_0000119: Antcliff AJ et al. (1972) The relationship between bud position and fruitfulness in Sultana. Vitis 11:140-151 Huglin P, Schneider C (1998) Biologie et écologie de la vigne, 2nd Ed, Lavoisier pp.: 256-278
has db xref: PO:0009009

Distal Second Order Lateral Shallow Root
type: Class
subclass of: Second Order Lateral Shallow Root
IAO_0000112: Merlot on SO4 showing distal second-order lateral shallow roots, excavation 120-180 cm from trunk revealing second-order laterals 0.7-1.6 cm diameter originating from distal first-order portions, distal second-order extending 20-55 cm into inter-row alley, laterals showing 1-3 annual rings, producing third-order branches creating peripheral absorptive network, distal second-order lateral shallow roots demonstrating exploratory function accessing peripheral resources beyond central root system domain
IAO_0000114: IAO_0000122
IAO_0000115: Distal second order lateral shallow root is second-order lateral shallow root emphasizing distal position far from trunk originating from distal portions of first-order laterals, typically 80-200+ cm from trunk base, characterized by peripheral location at outer edge of lateral root system exploration zone, origin from mature or aging portions of first-order parents, smaller diameter 0.5-2 cm reflecting late formation or limited development, and serving exploratory function extending root system reach into previously unexplored or weakly explored soil zones potentially between rows or into alleys, with distal second-order laterals showing characteristics including origin from first-order lateral portions 80-200+ cm from trunk often near first-order tips, emergence from mature first-order tissues with well-developed bark, smaller size than proximal second-order branches reflecting developmental constraints or later formation timing, shorter length 15-60 cm compared to proximal second-order 30-100 cm, and pioneering role exploring peripheral zones accessing resources beyond central root system domain. Distal second order lateral shallow root positional characteristics includes= showing peripheral location (distal second-order laterals at outer edge of lateral root system 80-200+ cm from trunk), exhibiting inter-row extension (distal laterals potentially reaching into alleys or spaces between vine rows), demonstrating depth maintenance (distal laterals maintaining shallow depth 10-50 cm even at peripheral locations), revealing exploration frontier (distal laterals representing leading edge of lateral root system expansion), and displaying competition (distal laterals potentially encountering neighboring vine roots in peripheral zones creating competitive interactions). Distal second order lateral shallow root size limitations includes= showing smaller diameter (distal second-order laterals typically 0.5-2 cm smaller than proximal 1-3 cm), exhibiting limited secondary g…
IAO_0000116: Distal_Second_Order_Lateral_Shallow_Root emphasizes peripheral distal position far from trunk and is distinguished from proximal laterals by focus on outer exploration zone. Critical for understanding peripheral exploration, developmental constraints, inter-row extension, competitive dynamics, and the distal laterals extending root system into peripheral zones accessing resources beyond central domain.
IAO_0000118: Distal lateral root
IAO_0000118: Distale zweite Ordnung Lateralwurzel @de
IAO_0000118: Far-reaching lateral branch
IAO_0000118: Peripheral second-order root
IAO_0000118: Periphere Seitenwurzel @de
IAO_0000118: Weit-reichender Lateralast @de
IAO_0000119: Smart, D. R., et al. (2006). Grapevine rooting patterns= A comprehensive analysis and a review. American Journal of Enology and Viticulture, 57(1), 89-104.
has db xref: PO:0009005

Distillation Scion Role
type: Class
subclass of: Scion Role
IAO_0000112: Ugni Blanc (Trebbiano Toscano) bears a Distillation_Scion_Role as the dominant variety for Cognac production (over 98% of plantings), with its high acidity (9-11 g/L), neutral flavor, moderate sugar (17-19°Brix yielding 8-9% base wine), disease resistance, and high yields (100-120 hL/ha) providing ideal characteristics for double pot-still distillation. Folle Blanche serves in a Distillation_Scion_Role for Armagnac, contributing delicate floral aromatics that survive single continuous distillation to create distinctive spirit character. Quebranta bears a Distillation_Scion_Role as the primary non-aromatic variety for Peruvian Pisco, where its neutral character and Muscat-free heritage define the Pisco Puro Quebranta category.
IAO_0000114: IAO_0000122
IAO_0000115: A scion role that inheres in a grafted scion cultivar by virtue of its designation for distilled spirit production, where wine or fermented grape must is distilled to concentrate alcohol and volatile flavor compounds into brandy, eau-de-vie, or grape-based spirits. Distillation scions are selected for characteristics fundamentally different from table wine production, prioritizing high acidity (preserving freshness through distillation), neutral-to-delicate flavor profiles (avoiding coarse or overwhelming varietal character that would concentrate unpleasantly), moderate sugar content (target base wines of 8-10% alcohol minimize methanol formation), and high yields (economic viability requires substantial volume as distillation concentrates 7-10 liters of wine into 1 liter of spirit). The distillation process concentrates desirable volatiles (ethanol, esters, higher alcohols) while excluding water and non-volatile compounds, with spirit character developing through the interaction of grape-derived congeners, distillation technique (pot still versus column still, single versus multiple distillation), and aging (oak maturation for aged brandies). Major distillation traditions include Cognac (France), Armagnac (France), Pisco (Peru/Chile), brandy (global), and grappa (Italy).
IAO_0000116: Distillation_Scion_Role is subclassed by regional spirit tradition (Cognac, Armagnac, Pisco, Grappa, general Brandy), reflecting distinct regulatory frameworks, permitted varieties, distillation methods, and aging requirements. The economic logic of distillation favors high-yielding, disease-resistant varieties whose base wines would produce unremarkable table wine—Ugni Blanc exemplifies this, being the world's most planted white variety primarily for distillation rather than drinking. Distillation concentrates both desirable and undesirable compounds variety selection and careful viticulture minimize precursors of harsh or unpleasant volatiles (methanol from pectin, higher alcohols from nitrogen stress). Climate change affects distillation regions by increasing sugar accumulation and reducing acidity in base wines, challenging traditional spirit profiles.
IAO_0000118: Brandweintraube @de
IAO_0000118: Brenntraube @de
IAO_0000118: Destillationstraube @de
IAO_0000118: Spirituosen-Rebsorte @de
IAO_0000118: brandy grape
IAO_0000118: distillation grape
IAO_0000118: eau-de-vie variety
IAO_0000118: spirit grape
IAO_0000119: Léauté R (1990) Distillation in alembic, American Journal of Enology and Viticulture 41: 90-103 Piggott JR et al. (1989) Distilled Beverage Flavour, Ellis Horwood Galy B et al. (2008) Cognac and its Production, in Bentley R (ed) The Alcoholic Beverages, Kluwer Academic Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane
has db xref: no direct PO equivalent

Distribution Record
type: Class
subclass of: Clonal Selection Record
IAO_0000112: The distribution record for Pinot Noir clone 115 (ENTAV) documents global dissemination through 47 licensed nurseries across 12 countries, with propagation rights administered by ENTAV under the French catalogue system, current availability status of "widely available" in France, USA, New Zealand, and Australia, and documented commercial plantings spanning Burgundy, Champagne, Oregon, Marlborough, Yarra Valley, Central Otago, and Sonoma Coast — making it one of the most globally distributed premium Pinot Noir clones. The distribution record for Blaufränkisch clone Bl-2 documents distribution primarily through Austrian nurseries (Rebschule Tschida, Rebschule Schober, Rebveredlung Rittsteuer), with propagation rights held domestically under Austrian Rebenverkehrsgesetz provisions, current availability as "readily available" within Austria and "limited availability" internationally, and commercial plantings concentrated in Burgenland, Carnuntum, and emerging sites in the Czech Republic and Hungary.
IAO_0000114: IAO_0000122
IAO_0000115: Distribution record is a clonal selection record entity that documents the commercial dissemination pathway, legal propagation framework, material availability status, and geographic spread of a certified clonal line from the holding institution through nursery multiplication to end-user vineyard plantings, encompassing the nurseries authorized to propagate the clone, the intellectual property and licensing arrangements governing its multiplication, the current supply status in regional and international markets, and the geographic regions where the clone has been established in commercial production.
IAO_0000116: Distribution records track the transformation of a clonal line from a scientific achievement into a commercially available agricultural input, documenting the complex interplay of intellectual property law, nursery business relationships, regulatory authorization, and market demand that determines which clones reach growers and where. The distribution pathway from certification authority to vineyard involves multiple intermediaries — foundation block holders, nuclear stock custodians, licensed propagation nurseries, grafting operations, and regional distributors — each maintaining documentation that contributes to the complete distribution record. The international dimension of clone distribution is governed by phytosanitary import/export regulations, quarantine requirements, and material transfer agreements that vary substantially between jurisdictions, creating asymmetric availability patterns where clones readily available in one country may be difficult or impossible to obtain in another. The lag between certification and widespread availability can span 5-15 years, as nurseries require time to build stock from limited initial propagation material through successive multiplication cycles to volumes sufficient for commercial supply. Distribution records also capture the reverse flow of information — grower feedback on clone performance under diverse commercial conditions provides valuable post-certification data that complements the controlled trial results from evaluation sites.
IAO_0000118: Distributionsakte @de
IAO_0000118: Klonvertriebsdaten @de
IAO_0000118: Verbreitungsnachweis @de
IAO_0000118: Verteilungsdokumentation @de
IAO_0000118: Vertriebsnachweis @de
IAO_0000118: clone availability record
IAO_0000118: clone distribution record
IAO_0000118: dissemination record
IAO_0000118: distribution documentation
IAO_0000118: propagation and distribution data
IAO_0000119: Mannini F (2004) Clonal selection in grapevines: interactions between genetic and sanitary strategies. Acta Horticulturae 652: 21-27 Boidron R et al. (1995) Catalogue des variétés et clones de vigne cultivés en France, ENTAV-INRA, pp.: 25-35 Nicholas P (2004) Grapevine propagation. In Viticulture Volume 1: Resources, Winetitles, pp.: 213-235
has db xref: no direct PO equivalent

Diurnal Range Data
type: Class
subclass of: Temperature Data
IAO_0000112: The diurnal range data for contrasting viticultural climates demonstrates the influence of maritime versus continental climate on thermal amplitude — Bordeaux (Médoc, maritime) shows a mean DTR of 8-10°C during the August-September ripening period (Tmax 25-28°C, Tmin 15-18°C), reflecting the thermal buffering of the Atlantic Ocean and Gironde estuary that moderates both day maxima and night minima Mendoza (Luján de Cuyo, continental) shows a mean DTR of 15-18°C during the corresponding February-March ripening period (Tmax 30-33°C, Tmin 14-17°C), reflecting the arid continental climate at 900 m elevation with unimpeded radiative cooling under clear skies. The wide diurnal range in Mendoza produces Malbec with intense color (the cool nights promoting anthocyanin stability), preserved acidity (reduced nocturnal malic acid respiration maintaining TA at 5-7 g/L at harvest sugars of 24-26°Brix), and the combination of ripe fruit flavor with structural freshness that distinguishes Argentine Malbec from warmer, narrow-amplitude Malbec production regions.
IAO_0000114: IAO_0000122
IAO_0000115: A temperature data component that records the daily temperature amplitude — the difference between the daily maximum temperature (Tmax) and the daily minimum temperature (Tmin) — averaged over the growing season or over specific phenological periods (particularly the ripening period from véraison to harvest), with diurnal temperature range (DTR) being a critical determinant of fruit acid retention (cool nights reducing nocturnal malic acid respiration), anthocyanin accumulation (the thermal amplitude promoting pigment synthesis and stability), and the overall balance between sugar maturation and aromatic/phenolic development that defines wine quality potential.
IAO_0000116: Diurnal_Range_Data documents the thermal parameter that most directly influences the balance between sugar accumulation and acid preservation during the ripening period — arguably the most important temperature characteristic for wine quality after the mean temperature level. The physiological basis of the diurnal range effect centers on the differential temperature sensitivity of sugar accumulation (driven by daytime photosynthesis, relatively insensitive to nighttime temperature) versus acid degradation (driven by respiratory consumption of malic acid in mitochondria, highly sensitive to nighttime temperature following the Q10 principle — the rate approximately doubling for each 10°C increase): warm days promote photosynthesis and sugar import to the berry, while cool nights slow the respiratory consumption of malic acid, producing the combination of high sugar and high acid that defines balanced must composition — conversely, warm nights accelerate acid respiration without contributing to sugar accumulation, producing the high-sugar, low-acid musts characteristic of hot continental and tropical viticultural climates. The Tonietto and Carbonneau (2004) MCC system formalized the diurnal range concept as the Cool Night Index (CI), defined as the mean minimum temperature of September (northern hemisphere), with CI 14°C as warm nights (unfavorable for balanced ripening) — this index captures the critical nighttime temperature conditions during the final month of ripening when acid preservation and aromatic compound accumulation are most sensitive to temperature.
IAO_0000118: Tag-Nacht-Schwankung @de
IAO_0000118: Tagestemperaturamplitude @de
IAO_0000118: day-night temperature range
IAO_0000118: diurnal temperature amplitude
IAO_0000118: diurnaler Temperaturbereich @de
IAO_0000118: thermal amplitude record
IAO_0000119: Tonietto J and Carbonneau A (2004) A multicriteria climatic classification system for grape-growing regions worldwide, Agricultural and Forest Meteorology 124: 81-97 Jackson DI and Lombard PB (1993) Environmental and management practices affecting grape composition and wine quality, American Journal of Enology and Viticulture 44: 409-430 Gladstones J (1992) Viticulture and Environment, Winetitles Kliewer WM (1973) Berry composition of Vitis vinifera cultivars as influenced by photo- and nycto-temperatures during maturation, Journal of the American Society for Horticultural Science 98: 153-159
has db xref: no direct PO equivalent

Dividing Root Apical Meristem
type: Class
subclass of: Root Apical Meristem
IAO_0000112: Syrah grafted on 110 Richter rootstock showing dividing root apical meristem on primary root, microscopic examination of longitudinal sections revealing numerous mitotic figures, mitotic index calculated 21% of meristem cells in M phase, metaphase figures showing 38 condensed chromosomes (2n=38) aligned on metaphase plate with spindle fibers visible, anaphase figures showing sister chromatid separation, telophase figures showing chromosome decondensation and nuclear envelope reformation, cytokinesis evident with cell plates forming between daughter cells, dividing root apical meristem producing estimated 86 new cells per day supporting root elongation rate 7.2 mm per day, cell cycle duration estimated 16 hours during June active growth
IAO_0000114: IAO_0000122
IAO_0000115: Dividing root apical meristem is root apical meristem emphasizing cell division process and mitotic activity, characterized by cells actively progressing through mitosis with observable chromosome condensation, spindle formation, and cytokinesis, showing visible mitotic figures including prophase metaphase anaphase and telophase stages in microscopic sections, demonstrating cell plate formation creating new cell walls between daughter cells, continuous production of pairs of daughter cells from dividing mother cells doubling meristem cell population or producing derivatives, and quantifiable mitotic index typically 8-25% of cells in M phase during active growth reflecting division frequency, with dividing root apical meristem representing the fundamental growth process where single cells become two through nuclear division and cytoplasmic partitioning creating new cells that either remain meristematic maintaining meristem size or exit meristem becoming derivatives that elongate and differentiate into functional root tissues, and demonstrating that cell division in root apical meristem is ultimate cellular mechanism enabling root growth through continuous production of new cells throughout growing season. Dividing root apical meristem mitotic phases includes= showing prophase (chromosomes condensing becoming visible as distinct structures with nuclear envelope breaking down), exhibiting metaphase (condensed chromosomes aligning at cell equator on metaphase plate with spindle fibers attached to kinetochores), demonstrating anaphase (sister chromatids separating and moving toward opposite cell poles pulled by shortening spindle fibers), revealing telophase (chromosomes decondensing at poles with nuclear envelopes reforming around chromosome sets), and displaying cytokinesis (cell plate forming at equator growing outward creating new cell wall dividing cytoplasm producing two daughter cells). Dividing root apical meristem mitotic index includes= showing variable divisio…
IAO_0000116: Dividing_Root_Apical_Meristem emphasizes mitotic process and cell division mechanics and is distinguished from non-dividing meristem by focus on active mitosis. Critical for understanding cell division mechanism, mitotic phases, chromosome segregation, cell plate formation, daughter cell production, division frequency, and the fundamental mitotic process creating new cells enabling root meristem function and continuous root growth.
IAO_0000118: Cell-dividing apical meristem
IAO_0000118: Mitotic root meristem
IAO_0000118: Mitotisches Wurzelmeristem @de
IAO_0000118: Proliferating root meristem
IAO_0000118: Proliferierendes Wurzelmeristem @de
IAO_0000118: Teilendes Wurzel-Apikalmeristem @de
IAO_0000119: Dolan, L., et al. (1993). Cellular organisation of the Arabidopsis thaliana root. Development, 119(1), 71-84.
has db xref: PO:0020145

Division Phase Completion
type: Class
subclass of: Berry Cell Division Phase
IAO_0000112: Chardonnay in Champagne shows division phase completion during late July-early August Year N+1 at BBCH 75, with final mitotic events completing week 4-5, mitotic index declining to <1%, complete division cessation establishing non-dividing 1.5-1.9 million cell population, growth mode transition to expansion exclusivity, berry diameter 16-19 mm at completion, under cool maritime conditions of 20-25°C temperature, typical of this early-bursting cultivar completing division phase enabling progression to expansion
IAO_0000114: IAO_0000122
IAO_0000115: Division phase completion represents the definitive cell proliferation cessation period during berry cell division when final mitotic events conclude, complete cell division cessation establishes non-dividing cell population, growth mode transition establishes expansion as exclusive mechanism, and division phase ends enabling berry progression to expansion-dominated growth phase, occurring by weeks 4-5 post-fertilization marking division phase conclusion. This phase termination period occurs during late summer in late July-early August in temperate regions Year N+1, typically completing weeks 4-5 representing division cessation, corresponding to BBCH 75 berry touch stage. Completion mechanism involves final mitotic events in last dividing cells producing terminal divisions, complete division cessation with all cells exiting cycle to expansion state, growth mode transition establishing expansion as sole growth mechanism replacing division, developmental checkpoint passage enabling progression to expansion phase, and completion marking definitive end of proliferative period. Final mitotic events characteristics show last observable divisions occurring week 4-5, mitotic index declining to very low <1-2% indicating rare remaining divisions, late-dividing cells completing final cycles with extended 16-18 hour cycle times, and eventual complete division cessation by week 5-6. Division cessation timing shows typical completion week 4-5 for majority of berry cell population, occasional rare divisions extending to week 6 in small subpopulations, cultivar variation in completion timing affecting total division duration, and completion establishing non-dividing state. Cell division cessation shows mitotic activity ceasing completely, cell cycle genes downregulating to basal levels, proliferation markers disappearing indicating non-cycling state, all cells in G0/G1 expansion state versus S/G2/M cycling states, and cessation as definitive proliferation end. Post-cessation cell s…
IAO_0000116: Division_Phase_Completion represents definitive division cessation within Berry_Cell_Division_Phase. Subdivided into Final_Mitotic_Events with terminal divisions, Cell_Division_Cessation establishing non-dividing state, and Growth_Mode_Transition to expansion exclusivity. Completion weeks 4-5. Mitotic index declining to <1%. All cells in G0/G1 expansion state. Irreversible cessation. Marks transition from division to expansion phase. Completes Berry_Cell_Division_Phase. Enables progression to Berry_Expansion_Phase.
IAO_0000118: Proliferations-Terminierung @de
IAO_0000118: Teilungs-Beendigung @de
IAO_0000118: Teilungsphase-Vollendung @de
IAO_0000118: division cessation
IAO_0000118: division completion
IAO_0000118: mitotic phase end
IAO_0000118: mitotische Phasenende @de
IAO_0000118: proliferation termination
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 440-443 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Division Rate Reduction
type: Class
subclass of: Declining Division Activity
IAO_0000112: Cabernet Sauvignon in Napa Valley shows division rate reduction during mid-late July Year N+1 at BBCH 73-74, with peak division rate 95,000 cells per day week 2.5 declining to 48,000 cells per day week 3.5 and 22,000 cells per day week 4.5, mitotic index declining from 12% to 6%, cycling cell fraction reducing from 78% to 32%, cell cycle times extending from 11 hours to 15 hours, under warm climate conditions of 26-32°C temperature, typical of this late-season cultivar showing progressive rate reduction
IAO_0000114: IAO_0000122
IAO_0000115: Division_rate_reduction represents the progressive mitotic frequency decline phase during declining division activity when cell division rate decreases from peak maximum 40,000-120,000 cells per day to declining 10,000-40,000 cells per day, mitotic index falls from 8-15% to 3-8%, cell cycle times extend reducing division frequency, and overall proliferative output diminishes marking transition from exponential to declining growth, proceeding over weeks 3-4.5 as primary rate reduction period. This deceleration phase occurs during mid-late summer in mid-late July in temperate regions Year N+1, spanning approximately 1-2 weeks representing major rate decline, corresponding to BBCH 73-74 pea-sized berry stages. Rate reduction mechanism involves progressive decrease in cycling cell number as cells exit cycle, cell cycle time extension reducing division frequency in remaining cycling cells, combined effects producing substantial rate reduction, auxin decline weakening proliferative drive, and developmental programming directing transition from division to expansion. Division rate quantification shows peak rate 40,000-120,000 new cells per berry per day weeks 2-3, declining rate 20,000-60,000 cells per day week 3.5, further reduction to 10,000-40,000 cells per day week 4.5, and rate decline reflecting both reduced cycling fraction and slower cycles. Rate decline dynamics show approximately 50-70% rate reduction from peak to early decline week 3.5, additional 40-60% reduction from early to late decline week 4.5, and cumulative 70-85% total rate reduction during decline phase. Cycling cell fraction reduction shows proportion of actively dividing cells decreasing from 70-85% at peak to 40-60% early decline to 20-35% late decline, declining fraction as cells progressively exit cycle, and fraction reduction as major rate reduction contributor. Cell cycle exit kinetics show progressive asynchronous exit across cell populations, earlier-activating cells exiting first during week …
IAO_0000116: Division_Rate_Reduction is first aspect of Declining_Division_Activity, distinguished by progressive mitotic frequency decline. Represents 70-85% total rate reduction from peak. Duration 1-2 weeks representing weeks 3-4.5. Rate declining from 40,000-120,000 to 10,000-40,000 cells/day. Mitotic index 8-15% declining to 3-8%. Results from both cycling fraction reduction and cycle time extension. Auxin decline primary trigger. Followed by Transition_to_Enlargement_Onset. Major developmental transition marker.
IAO_0000118: Proliferations-Dezeleration @de
IAO_0000118: Teilungsfrequenz-Reduktion @de
IAO_0000118: Teilungsraten-Reduktion @de
IAO_0000118: declining mitotic activity
IAO_0000118: division frequency reduction
IAO_0000118: mitotic rate decline
IAO_0000118: mitotische Ratenabnahme @de
IAO_0000118: proliferation deceleration
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 437-439 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

DNA Fingerprint
type: Class
subclass of: Genetic Marker Data
IAO_0000112: The DNA fingerprint for Pinot Noir clone 115 (ENTAV selection, France) integrates three layers of molecular identity — the standard 9-locus SSR fingerprint (shared with all Pinot Noir clones including Pinot Gris and Pinot Blanc, confirming cultivar identity), an extended 20-locus SSR profile (European Vitis Database panel, also shared among Pinot color variants), and a targeted SNP panel at 6 functional loci including VvMYBA1 (heterozygous G/T, functional allele present, confirming red-berry phenotype — distinguishing Pinot Noir from the VvMYBA1-inactive Pinot Blanc and the chimeric Pinot Gris), VvDXS (wild-type, non-muscat), and 4 clone-diagnostic SNPs identified through whole-genome comparison of ENTAV clones (Vondras et al. 2019) that distinguish clone 115 from clones 114, 667, 777, and 828 at specific somatic mutation positions — the multi-layer DNA fingerprint provides cultivar confirmation (SSR layer), color variant assignment (VvMYBA1 layer), and clone-level identification (somatic SNP layer) in a single integrated molecular identity document.
IAO_0000114: IAO_0000122
IAO_0000115: A genetic marker data record that provides the comprehensive molecular identity profile of a specific Vitis vinifera accession integrating data from multiple marker systems — SSR genotype, SNP genotype, and optionally functional gene variants — into a unified identity document that enables unambiguous cultivar identification, clonal discrimination where possible, parentage verification, and traceability through the grapevine propagation and production chain.
IAO_0000116: DNA_Fingerprint represents the most comprehensive molecular identity record in the VVO, integrating information from multiple marker classes into a unified profile that addresses the full spectrum of identification questions from species through cultivar to clone level. The concept extends beyond the SSR_Fingerprint (which provides cultivar-level identification using the standard 9-locus panel) by incorporating additional marker data that address the resolution limitations of SSR-only identification: most importantly, SSR fingerprints cannot distinguish clones within a cultivar because the somatic mutations that differentiate clones rarely occur at SSR loci — resolving clonal identity requires either extended SSR panels (50-100 loci with a small probability of capturing clone-diagnostic mutations) or SNP-based approaches (targeted panels at known somatic variant positions, or whole-genome resequencing to discover clone-specific mutations). The integration of functional gene variants (VvMYBA1 for berry color, VvDXS for muscat aroma, disease resistance gene markers) adds phenotype prediction capability to the identity function, enabling molecular confirmation that an accession not only belongs to the correct cultivar but carries the expected functional alleles for its designated clone or biotype.
IAO_0000118: DNA-Fingerabdruck @de
IAO_0000118: comprehensive DNA identity
IAO_0000118: molecular identity profile
IAO_0000118: molekulares Identitätsprofil @de
IAO_0000118: multi-marker fingerprint
IAO_0000118: umfassender genetischer Fingerabdruck @de
IAO_0000119: Vondras AM et al. (2019) The genomic diversification of grapevine clones, BMC Genomics 20: 972 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340 This P et al. (2004) Development of a standard set of microsatellite reference alleles, Theoretical and Applied Genetics 109: 1448-1458 Kobayashi S et al. (2004) Retrotransposon-induced mutations in grape skin color, Science 304: 982
has db xref: no direct PO equivalent

DNA Repair Disposition
type: Class
subclass of: UV Tolerance Disposition
disjoint with: Flavonoid Accumulation Disposition
IAO_0000112: Molecular assessment of DNA_Repair_Disposition at INRAE Montpellier quantified CPD accumulation and repair kinetics across 12 cultivars following acute UV-B exposure (15 kJ m⁻² over 2 hours) and subsequent recovery under photoreactivating light (white light) or dark conditions. CPD levels were measured by immunoassay at 0, 1, 2, 4, 8, and 24 hours post-UV, enabling calculation of repair rates. Photolyase gene expression (VvPHR1, VvUVR3) and protein levels were assessed in parallel. DNA_Repair_Disposition showed striking cultivar variation. 'Pinot Noir' exhibited exceptional repair capacity with CPD levels declining 78% within 4 hours under photoreactivating light (half-life 1.8 hours), associated with high constitutive VvPHR1 expression (3× mean across cultivars) and rapid UV-induced upregulation (4.5-fold within 2 hours). Dark repair in 'Pinot Noir' was also efficient, removing 45% of CPDs within 8 hours through NER pathway. 'Malbec' showed good repair (68% removal at 4 hours) complementing its strong screening capacity. 'Chasselas' displayed poor DNA_Repair_Disposition with only 35% CPD removal at 4 hours under photoreactivating light (half-life 4.8 hours) and minimal dark repair (18% at 8 hours), associated with low VvPHR1 expression and weak induction. Functional consequences were confirmed by measuring cell survival after UV exposure—'Pinot Noir' leaf discs showed 85% cell viability versus 52% for 'Chasselas' at 24 hours post-UV. Interestingly, repair capacity showed weak correlation with flavonoid accumulation (r = 0.32), indicating these represent independent components of UV tolerance and explaining why 'Pinot Noir' tolerates UV well despite only moderate screening capacity.
IAO_0000114: IAO_0000122
IAO_0000115: A DNA_Repair_Disposition is a UV_Tolerance_Disposition that inheres in Vitis vinifera cells and is realized through efficient enzymatic mechanisms that detect and repair UV-induced DNA damage, particularly cyclobutane pyrimidine dimers (CPDs) and 6-4 photoproducts that if unrepaired cause mutations, replication blocks, and cell death. This disposition represents the damage repair component of UV tolerance, essential for maintaining genome integrity when UV screening is insufficient to prevent all DNA damage. Plants possess multiple DNA repair pathways including photoreactivation (light-dependent direct repair by photolyases, the most efficient pathway for UV damage), nucleotide excision repair (NER, a dark repair pathway removing and replacing damaged segments), and base excision repair (for oxidative damage). Photoreactivation is particularly important for UV tolerance, with CPD photolyase and 6-4 photolyase using blue/UV-A light energy to directly reverse the respective lesion types, enabling rapid and error-free repair. DNA_Repair_Disposition varies among genotypes in constitutive repair enzyme levels, UV-inducibility of repair pathways, and the efficiency of damage detection and processing. Strong repair capacity enables plants to tolerate UV exposure levels that would cause cumulative genetic damage in repair-deficient genotypes, complementing screening and antioxidant protection to provide comprehensive UV defense.
IAO_0000116: DNA_Repair_Disposition is_a UV_Tolerance_Disposition. Photoreactivation (photolyase-mediated) is the most efficient repair pathway for UV-induced CPDs and 6-4 photoproducts. Requires blue/UV-A light for photolyase activation. NER provides dark repair backup but is slower. Repair capacity is genetically variable and partially independent of screening capacity. VvPHR1 and VvUVR3 encode key photolyases in grapevine. Strong repair capacity complements screening in providing comprehensive UV protection.
IAO_0000118: DNA-Reparatur-Disposition @de
IAO_0000118: Photolyase-Aktivität @de
IAO_0000118: UV damage repair
IAO_0000118: UV-Schadens-Reparatur @de
IAO_0000118: nucleotide excision repair capacity
IAO_0000118: photolyase activity
IAO_0000119: Britt AB (1996) DNA damage and repair in plants, Annual Review of Plant Physiology and Plant Molecular Biology 47:75-100 Kimura S, Sakaguchi K (2006) DNA repair in plants, Chemical Reviews 106:753-766 Waterworth WM et al. (2011) Repairing breaks in the plant genome: the importance of keeping it together, New Phytologist 192:805-822
has db xref: no direct PO equivalent

DNA Sequence
type: Class
subclass of: Genetic Information
IAO_0000112: The DNA sequence database for Vitis vinifera encompasses multiple scales of resolution — from short tandem repeat (STR/SSR) sequences of 2-6 bp motifs repeated 5-30 times at specific genomic loci (e.g., the dinucleotide repeat (CT)n at the VVS2 locus on chromosome 11 used for cultivar identification), through gene-length sequences of 1-10 kb encoding individual proteins (e.g., the VvMYBA1 transcription factor gene on chromosome 2 controlling anthocyanin biosynthesis, whose inactivation by Gret1 retrotransposon insertion produces the white-berry phenotype in cultivars like Chardonnay and Sauvignon Blanc), to chromosome-scale and whole-genome sequences of 475-500 Mb that capture the complete nuclear genetic complement including intergenic regions, transposable elements (comprising approximately 40% of the genome), and structural variants.
IAO_0000114: IAO_0000122
IAO_0000115: A genetic information entity that records the nucleotide sequence of a specific DNA region from a Vitis vinifera genotype, specifying the ordered succession of adenine, guanine, cytosine, and thymine bases that encodes the genetic instructions for protein synthesis, gene regulation, and genome structure, with the sequence data serving as the fundamental molecular identifier for genotype authentication, phylogenetic analysis, and functional genomics research.
IAO_0000116: DNA_Sequence is the foundational molecular data class from which all other genetic information types derive. In Vitis vinifera genomics, DNA sequence data serves three primary functions — genotype identification (using polymorphic marker sequences such as SSRs and SNPs to create unique molecular fingerprints for cultivar authentication), evolutionary and phylogenetic reconstruction (using sequence variation to trace domestication history, parentage relationships, and geographic dispersal patterns), and functional genomics (linking specific sequence variants to phenotypic traits through QTL mapping, GWAS, and candidate gene analysis): the grapevine genome is characterized by high heterozygosity (approximately 11.2% of positions polymorphic in the reference Pinot Noir genome), extensive structural variation between cultivars (large-scale inversions, insertions, deletions, and copy number variants), and a paleohexaploid origin detectable in the organization of paralogous gene clusters across the 19 chromosomes. Subclasses distinguish the three compartmental genomes — nuclear, chloroplast, and mitochondrial — that together constitute the complete DNA complement of the grapevine cell.
IAO_0000118: DNA sequence data
IAO_0000118: DNA-Sequenz @de
IAO_0000118: Nukleotidsequenz @de
IAO_0000118: genomic sequence record
IAO_0000118: genomische Sequenzdaten @de
IAO_0000118: nucleotide sequence
IAO_0000119: Jaillon O et al. (2007) The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla, Nature 449: 463-467 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 Liang Z et al. (2019) Whole-genome resequencing of 472 Vitis accessions for grapevine diversity and demographic history analyses, Nature Communications 10: 1190
has db xref: no direct PO equivalent

DO Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The DO designation Ribera del Duero (established 1982, Consejo Regulador headquartered in Roa de Duero) delimits approximately 23,000 hectares of vineyards along the Duero river valley in Castilla y León at 750-900 meters elevation, with production regulations specifying Tempranillo (locally Tinto Fino or Tinta del País) as the dominant variety (minimum 75% in blends), maximum yields of 7,000 kg/ha, and mandatory aging classifications — Joven, Crianza (12 months oak minimum), Reserva (36 months total, 12 in oak), and Gran Reserva (60 months total, 24 in oak) — each Consejo Regulador back label bearing a unique control number verifying regulatory compliance.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the Spanish wine classification system that identifies a wine as a Denominación de Origen — a wine originating from a registered and delimited production zone with established quality characteristics, produced according to the regulations of the controlling Consejo Regulador, formally classified as a Protected Designation of Origin (DOP) under EU harmonization, representing the standard quality appellation tier between Vino de la Tierra (PGI equivalent) and the higher DOCa/VP tiers.
IAO_0000116: DO_Designation documents Spain's principal appellation tier, with approximately 70 registered DOs covering the major wine-producing regions. The Spanish DO system was established by the Estatuto del Vino of 1932 (making it one of the earliest formal appellation systems after France's AOC) and is administered by region-specific Consejos Reguladores that function as both regulatory authorities and collective marketing organizations: each Consejo Regulador maintains a register of authorized producers, vineyards, and bodegas, conducts analytical and sensory quality examinations, and issues the numbered back labels (contraetiquetas) that guarantee compliance with the DO production specification. The 2003 Spanish wine law (Ley 24/2003) introduced a hierarchical structure with Vino de Mesa, Vino de la Tierra (now IGP), DO (now DOP), DOCa (Denominación de Origen Calificada), and Vino de Pago (single-estate DO) tiers, subsequently harmonized with the EU PDO/PGI framework.
IAO_0000118: DO
IAO_0000118: DO-Bezeichnung @de
IAO_0000118: Denominación de Origen
IAO_0000118: Denominación-de-Origen-Klassifikation @de
IAO_0000118: Spanish appellation designation
IAO_0000118: spanische Herkunftsbezeichnung @de
IAO_0000119: Spanish Wine Law (Ley 24/2003 de la Viña y del Vino) EU Regulation 1308/2013 Art. 93 Ministerio de Agricultura, Pesca y Alimentación (2023) Denominaciones de Origen Protegidas
has db xref: no direct PO equivalent

DOC Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The DOC designation Soave DOC (established 1968) delimits approximately 6,500 hectares of vineyards in the Veneto east of Verona, with the disciplinare specifying Garganega as the principal variety (minimum 70%), maximum yield of 14,000 kg/ha (reduced to 10,000 kg/ha for Soave Classico from the historical hillside zone), minimum total alcohol of 10.5%, and mandatory analytical examination — the DOC system operates through Consorzi di Tutela (protection consortia) that administer the disciplinare, conduct quality examinations, and manage collective brand promotion, with each DOC wine carrying a fascetta (government-issued neck band with serial number) certifying regulatory compliance.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the Italian wine classification system that identifies a wine as a Denominazione di Origine Controllata — a wine produced within a registered and delimited area according to a binding production specification (disciplinare di produzione) that defines authorized grape varieties, viticultural practices, yields, winemaking methods, aging requirements, and analytical parameters, formally classified as a Protected Designation of Origin (DOP) under EU harmonization.
IAO_0000116: DOC_Designation documents Italy's standard appellation tier, established by Presidential Decree 930/1963 and representing the foundation of the Italian quality wine classification. Italy has approximately 330 registered DOC designations — the largest number of any country — reflecting both the extraordinary diversity of Italian viticultural territory and the politically decentralized nature of Italian appellation creation: each DOC has its own disciplinare drafted by local producers and approved by the national Ministry of Agriculture, resulting in considerable variation in regulatory stringency between DOCs. The DOC tier sits between IGT (PGI) and DOCG (the higher quality tier requiring additional examination and bottle numbering) in the Italian quality pyramid, with the 2010 EU harmonization formally classifying both DOC and DOCG as DOP while permitting continued use of the national terminology.
IAO_0000118: DOC
IAO_0000118: DOC-Bezeichnung @de
IAO_0000118: Denominazione di Origine Controllata
IAO_0000118: Denominazione-di-Origine-Controllata-Klassifikation @de
IAO_0000118: Italian controlled origin designation
IAO_0000118: italienische kontrollierte Herkunftsbezeichnung @de
IAO_0000119: Italian Presidential Decree 930/1963 Italian Law 164/1992 on wine designations EU Regulation 1308/2013 Art. 93 Ministero delle Politiche Agricole Alimentari e Forestali (2023) Elenco DOC registrate
has db xref: no direct PO equivalent

DOCG Designation
type: Class
subclass of: Regional Wine Designation
IAO_0000112: The DOCG designation Barolo DOCG (elevated from DOC to DOCG in 1980) imposes the strictest production requirements in the Italian system for Nebbiolo wines from the Langhe — maximum yield of 8,000 kg/ha, minimum 38 months aging (18 in oak) for standard Barolo and 62 months (18 in oak) for Riserva, minimum 13% alcohol, mandatory chemical analysis and tasting commission approval, and government-issued numbered fascette affixed to each bottle that enable traceability from retail shelf to individual production lot, with the Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani administering quality control and promotional activities for approximately 11 million bottles annually.
IAO_0000114: IAO_0000122
IAO_0000115: A regional wine designation within the Italian wine classification system that identifies a wine as a Denominazione di Origine Controllata e Garantita — the highest tier of Italian wine classification, reserved for wines of particular prestige and established quality reputation that have been DOC for a minimum period (typically 5-10 years) and are subject to additional quality assurance measures including mandatory government-issued numbered neck bands (fascette) and more rigorous analytical and sensory examination, formally classified as a Protected Designation of Origin (DOP) under EU harmonization.
IAO_0000116: DOCG_Designation represents the apex of the Italian quality pyramid, with the Garantita (guaranteed) suffix signifying a higher level of state assurance than standard DOC. The DOCG tier was introduced in 1963 but the first designations were not awarded until 1980 (Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano, and Chianti): Italy now has approximately 77 DOCG designations, with the category reserved for wines that have demonstrated consistent quality over an extended period at DOC level. The distinctive feature of DOCG beyond stricter production parameters is the requirement for government-issued numbered fascette — serialized paper or foil bands applied to each bottle neck that create a chain of custody from production to point of sale, functioning as both an anti-fraud measure and a production volume control mechanism. The fascette system processes approximately 800 million individual bands annually across all DOCG wines.
IAO_0000118: DOCG
IAO_0000118: DOCG-Bezeichnung @de
IAO_0000118: Denominazione di Origine Controllata e Garantita
IAO_0000118: Denominazione-di-Origine-Controllata-e-Garantita-Klassifikation @de
IAO_0000118: Italian guaranteed origin designation
IAO_0000118: italienische garantierte Herkunftsbezeichnung @de
IAO_0000119: Italian Presidential Decree 930/1963 Italian Law 164/1992 EU Regulation 1308/2013 Art. 93 Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani (2023) Production regulations
has db xref: no direct PO equivalent

Documentation Source
type: Class
subclass of: Historical Record
IAO_0000112: Documentation source inventory for Furmint integrates three distinct evidentiary streams: historical document references (the 1571 Rákóczi estate inventory, the 1623 Latin document using the name "Furmint," the 1730 Tokaj classification decree — all housed in the Magyar Nemzeti Levéltár, Budapest), ampelographic sources (Trummer 1841 providing the first systematic morphological description, Galet 1962 updating the ampelographic characterization with modern terminology, VIVC database entry maintaining the current standard description), and scientific publication references (Bowers et al. 1999 establishing microsatellite fingerprint, Cipriani et al. 2010 confirming parentage relationships, Duchêne et al. 2009 characterizing aromatic profile genetics) — the three source categories collectively providing a 450-year evidentiary chain from first documentation to contemporary molecular characterization. Documentation source inventory for Grüner Veltliner relies more heavily on recent scientific literature than on historical documents, reflecting the cultivar's relatively shallow archival record — limited historical references (Burger 1837, Trummer 1841), key ampelographic sources (Austrian Bundesamt für Weinbau Klosterneuburg catalogues), and a substantial modern scientific corpus (Sefc et al. 1998 establishing the Traminer × St. Georgen parentage, subsequent Austrian and international research on clonal diversity, aromatic chemistry, and oenological potential).
IAO_0000114: IAO_0000122
IAO_0000115: Documentation source is a historical record entity that documents the bibliographic, archival, and scholarly references from which historical information about grape cultivars, viticultural practices, and wine production traditions has been derived, encompassing historical document references (primary archival and literary sources), ampelographic sources (systematic cultivar description treatises), and scientific publication references (peer-reviewed research contributing to cultivar knowledge), providing the evidentiary provenance chain that establishes the reliability, dating, and interpretive context of historical claims and enables the scholarly assessment of evidence quality that distinguishes well-documented historical knowledge from tradition, conjecture, and myth.
IAO_0000116: Documentation source as an ontological category serves a critical epistemic function within VVO — it makes explicit the evidentiary basis for historical claims about cultivars, enabling users to assess the reliability and provenance of information rather than accepting historical narratives as unquestioned fact. The quality and completeness of documentation sources varies enormously across cultivars — major international varieties (Cabernet Sauvignon, Pinot Noir, Riesling) are supported by extensive, multi-century archival records, comprehensive ampelographic descriptions from multiple traditions, and hundreds of peer-reviewed scientific publications, while minor indigenous cultivars may have only a single ampelographic catalogue entry and a handful of recent molecular studies. The tripartite classification of documentation sources into historical documents (primary archival sources), ampelographic sources (systematic cultivar description tradition), and scientific publications (peer-reviewed research) reflects three fundamentally different epistemological traditions — historical scholarship operates through source criticism and contextual interpretation, ampelography through systematic morphological observation and comparison, and modern science through hypothesis testing, experimental validation, and peer review — each with its own standards of evidence, methods of verification, and characteristic limitations. The integration of these three evidentiary streams is essential for robust cultivar knowledge — historical documents provide temporal depth but are subject to misidentification and interpretive ambiguity, ampelographic descriptions provide morphological precision but are limited by phenotypic plasticity and observer subjectivity, and scientific publications provide molecular certainty but typically lack historical depth. The VVO approach of documenting sources explicitly within the ontology structure (through definition_source fields in every class annotatio…
IAO_0000118: Belegquelle @de
IAO_0000118: Dokumentationsquelle @de
IAO_0000118: Quellendokumentation @de
IAO_0000118: Quellennachweis @de
IAO_0000118: Referenzdokumentation @de
IAO_0000118: bibliographic source
IAO_0000118: evidentiary source
IAO_0000118: reference documentation
IAO_0000118: scholarly reference
IAO_0000118: source documentation
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Allen Lane, pp.: xv-xxxii This P et al. (2006) Historical origins and genetic diversity of wine grapes. Trends in Genetics 22(9): 511-519 VIVC (2024) Vitis International Variety Catalogue, Julius Kühn-Institut, Bundesforschungsinstitut für Kulturpflanzen, https://www.vivc.de
has db xref: no direct PO equivalent

Documented Parentage
type: Class
subclass of: Parentage Information
IAO_0000112: The documented parentage of Pinotage records the deliberate cross performed by Abraham Izak Perold at the University of Stellenbosch in 1925 — Pinot Noir (seed parent) × Cinsaut (pollen parent, then known as Hermitage in South Africa, hence the portmanteau name Pino-tage) — documented in Perold's laboratory notebooks preserved in the Stellenbosch University archives, with the four original seedlings planted in his garden and subsequently transferred to the Elsenburg Agricultural College by CJ Theron in 1927 when Perold relocated. This documented parentage was confirmed by SSR analysis (Sefc et al. 1997) matching Pinotage's alleles to Pinot Noir and Cinsaut at all 9 OIV standard loci, but the documented record remains the primary parentage evidence because it provides information (crossing date, breeder identity, seed versus pollen parent assignment) that molecular analysis alone cannot determine.
IAO_0000114: IAO_0000122
IAO_0000115: A parentage information record based on contemporaneous written documentation of a deliberate hybridization event or controlled seedling selection, specifying the breeder identity, crossing date, recorded maternal seed parent and paternal pollen parent, breeding program context, and the archival source of the crossing record that provides direct historical evidence of a cultivar's biological origins independent of molecular confirmation.
IAO_0000116: Documented_Parentage captures parentage claims supported by primary historical evidence — breeding records, laboratory notebooks, institutional reports, or published accounts contemporaneous with the hybridization event. This evidence class applies primarily to cultivars produced in formal breeding programs (19th century onward) and to a small number of older cultivars whose origin from specific natural crosses was observed and recorded: examples include the deliberate crosses of the 19th-20th century breeding era (Müller-Thurgau 1882, Pinotage 1925, Seyval Blanc 1919, Chambourcin 1963) and the few historical cultivars with documented seedling selection (e.g., Cabernet Franc as a documented parent in Bordeaux nursery records). The reliability of documented parentage varies — some breeding records are meticulously maintained with pollen isolation, emasculation, and controlled pollination protocols ensuring parentage accuracy, while others (particularly 19th century records) may contain errors from inadequate pollen control, nursery mislabeling, or mistaken cultivar identification of parent material. Molecular confirmation of documented parentage is therefore standard practice, with several notable cases of documented parentage being contradicted by molecular evidence (Müller-Thurgau's Silvaner parent corrected to Madeleine Royale, Trebbiano Toscano excluded as a parent of Ugni Blanc despite historical claims).
IAO_0000118: Kreuzungsprotokoll-Abstammung @de
IAO_0000118: breeding record parentage
IAO_0000118: dokumentierte Abstammung @de
IAO_0000118: historical crossing documentation
IAO_0000118: historisch belegte Elternschaft @de
IAO_0000118: recorded parentage
IAO_0000119: Burger P et al. (2017) The heritage of two legendary grape cultivars, Pinotage and Kerner, American Journal of Enology and Viticulture 68: 176-183 Dettweiler E et al. (2000) Grapevine cultivar Müller-Thurgau and its true-to-type descent, Vitis 39: 63-65 Lacombe T et al. (2013) Large-scale parentage analysis in an extended set of grapevine cultivars, Theoretical and Applied Genetics 126: 401-414
has db xref: no direct PO equivalent

Dominant Apical Shoot
type: Class
subclass of: Apical Shoot
disjoint with: Main Apical Shoot
IAO_0000112: A dominant apical shoot originating from a lateral bud at node 8 on a young trunk of Vitis vinifera cv. Cabernet Sauvignon in Napa Valley, California, that emerged vigorously following hail damage to the original terminal bud in May, growing 140 cm vertically by August with 16 nodes and strong lateral bud suppression, achieving growth rates of 4-5 cm per day and leaf areas averaging 135 cm², effectively replacing the damaged terminal shoot and continuing trunk extension toward the target height of 180 cm, while the original trunk section above node 8 showed only weak lateral shoot development due to the dominant apical shoot's strong auxin production.
IAO_0000114: IAO_0000122
IAO_0000115: An apical shoot that originates from a lateral bud position rather than from the intended terminal bud of a woody structure, but has assumed apical dominance and terminal growth characteristics due to suppression, damage, or removal of the original main apical shoot in Vitis vinifera, characterized by vigorous upward growth, strong lateral bud suppression along its length, and functional replacement of the primary growth axis despite its lateral developmental origin. Dominant apical shoots represent significant architectural plasticity in grapevine growth, allowing compensation for damage to primary meristems and enabling training system adaptation when original framework plans require modification due to environmental pressures, disease damage, or management errors. These shoots typically emerge when apical dominance from the main shoot is released either through physical removal of the terminal meristem or through physiological signals indicating primary shoot dysfunction, and can achieve vigor levels comparable to or exceeding original main apical shoots depending on timing of release and resource availability. Dominant apical shoots may either be intentionally encouraged to create alternative framework structures or selectively removed to prevent competition with desired main shoots, representing a critical decision point in canopy architecture management.
IAO_0000116: Dominant apical shoots are distinguished from main apical shoots by their lateral rather than terminal developmental origin, and from ordinary lateral shoots by their assumption of apical dominance and terminal growth characteristics. The transition from lateral to dominant apical identity typically occurs rapidly following release from apical dominance suppression, with hormonal signaling shifting within 48-72 hours and morphological changes becoming apparent within one week. In training system management, decisions about whether to maintain or remove dominant apical shoots depend on timing (early season emergence more valuable), position (proximity to desired framework location), and vigor relative to remaining main shoots. Multiple dominant apical shoots creating competing growth axes require selection to re-establish architectural clarity.
IAO_0000118: Ersatztrieb mit apikaler Dominanz @de
IAO_0000118: dominanter Seitentrieb @de
IAO_0000118: emergent dominant shoot
IAO_0000118: lateral-derived terminal shoot
IAO_0000118: lateral-dominanter Trieb @de
IAO_0000118: lateral-origin apical shoot
IAO_0000118: substitute apical shoot
IAO_0000119: Based on Cline (1997) "Concepts and terminology of apical dominance" American Journal of Botany 84=1064-1069 Grose & Olmstead (1991) "Measurement of grapevine growth and fruit development by ocular estimation" American Journal of Enology and Viticulture 42=164-170 Bennett et al. (2005) "Morphological and environmental effects on compound bud development in Vitis vinifera L." Australian Journal of Grape and Wine Research 11=37-46 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 167-189.
has db xref: PO:0025029

Dominant Main Axis Inflorescence
type: Class
subclass of: Main Axis Primary Inflorescence
IAO_0000112: A dominant main axis inflorescence at node 3 on a shoot of Vitis vinifera cv. Grenache in Châteauneuf-du-Pape, France, measuring 19.5 cm total length with rachis extending the full 19.5 cm representing complete dominant axis, rachis diameter of 5.2 mm at base compared to largest lateral branch diameter of 1.8 mm creating diameter ratio of 2.9=1 indicating substantial rachis dominance, rachis showing robust construction with thick-walled tissues and prominent vascular bundles, bearing 14 lateral branches distributed along its length with branches showing clear size subordination (largest laterals 4.5-5.0 cm, smallest 1.5-2.0 cm) all substantially smaller than the 19.5 cm rachis, lateral branches showing relatively simple secondary and tertiary branching contrasting with the massive primary rachis, rachis containing approximately 75% of total inflorescence vascular tissue providing dominant resource delivery capacity, architectural organization showing clear hierarchy with unequivocal rachis dominance and lateral branches as clearly subordinate appendages, robust rachis providing essentially all mechanical support bearing the complete inflorescence weight and wind loading, measured at BBCH stage 63 (30% flowers open) in early June, representing maximum dominant main axis architecture with pronounced rachis structural and functional superiority.
IAO_0000114: IAO_0000122
IAO_0000115: A main axis primary inflorescence emphasizing the structural and functional dominance of the central rachis over lateral branch systems in Vitis vinifera, characterized by rachis substantially larger and more robust than lateral branches with typical diameter ratios of 2=1 to 4=1 (rachis=largest lateral), rachis length representing 80-100% of total inflorescence length indicating full-length extension dominating the structure, lateral branches clearly subordinate showing progressive size reduction and simpler architecture compared to the massive central axis, rachis bearing the majority of vascular tissue and providing essentially all mechanical support, clear hierarchical dominance with rachis as the unequivocal primary structure and all laterals as secondary subordinate elements, and functional significance with the rachis serving as the dominant resource delivery pathway and structural framework upon which the lateral flowering system depends. Dominant main axis inflorescences represent maximum expression of rachis dominance, occurring in cultivars and conditions producing robust central axes with relatively reduced lateral elaboration, exhibiting clear architectural hierarchy facilitating efficient resource transport through the dominant central vascular system, and creating the structural framework supporting the complete flowering and subsequent fruiting structure.
IAO_0000116: Dominant main axis inflorescences emphasize the degree of rachis superiority over lateral branches, distinguished from simply having a central axis by the pronounced dominance relationship. The dominant designation highlights the substantial size, structural, and functional advantages of the rachis creating clear hierarchical relationships rather than just organizational centrality. Diameter ratios quantify dominance with >2=1 rachis=lateral ratios indicating substantial dominance, >3=1 indicating pronounced dominance, and approaching 4=1 representing extreme dominance. Full-length rachis extension representing essentially complete inflorescence length indicates maximum rachis development with laterals serving as appendages rather than co-equal branches. Vascular dominance with rachis containing majority of conducting tissue creates the dominant resource delivery pathway with laterals dependent on rachis supply. Mechanical dominance with robust rachis providing essentially complete structural support creates dependency relationships with laterals unable to support their own weight without rachis framework. Developmental priority establishes rachis dominance with apical meristem persistence creating continuous elongation while lateral branch development remains subordinate. Occurrence shows cultivar variation with some varieties consistently producing dominant rachis architecture while others show more balanced development, and environmental effects with favorable conditions supporting robust rachis construction while stress may limit dominance development. Transformation to cluster maintains dominance relationships with rachis becoming the dominant cluster stem providing primary support and vascular function.
IAO_0000118: Rachis-hierarchischer Blütenstand @de
IAO_0000118: dominant central axis inflorescence
IAO_0000118: dominante Hauptachse-Infloreszenz @de
IAO_0000118: rachis-dominant hierarchy inflorescence
IAO_0000118: subordinate lateral inflorescence
IAO_0000118: untergeordnete Lateral-Infloreszenz @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 213-248 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 249-285 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 429-468.
has db xref: PO:0009049

Dominant Main Root Axis
type: Class
subclass of: Main Root Axis
IAO_0000112: Merlot grafted on Teleki 5C rootstock at 14 years showing dominant main root axis 47% greater diameter than next-largest primary root (14.2 cm versus 9.7 cm at crown), dominant axis extending 178 cm depth while other primary roots maximum 125 cm depth, dominant axis producing lateral roots at 8-12 cm intervals with extensive branching while other roots showing sparser laterals at 15-25 cm intervals, hydraulic conductivity measurements indicating dominant axis conducting estimated 58% of total root system water transport, dominant axis biomass estimated 840 grams dry weight comprising 52% of total primary root mass, dominant axis demonstrating clear superiority in size, depth, branching, and function over other primary roots in system
IAO_0000114: IAO_0000122
IAO_0000115: Dominant main root axis is main root axis showing greatest size, extent, or functional importance in root system, characterized by largest diameter typically exceeding other primary roots by 20-50%, deepest penetration or greatest lateral extent exploring more soil volume than other roots, highest hydraulic conductivity potentially contributing 30-60% of total root system water transport, and most extensive lateral branching producing largest portion of absorptive root network, with dominance potentially reflecting developmental timing as earliest-formed root, favorable growth direction encountering permeable soil and optimal resources, or genetic determination in seedlings where radicle-derived tap root naturally dominant, and demonstrating that while grapevine root systems typically show multiple primary roots especially in propagated vines one root often establishes dominance through size, position, or function providing disproportionate contribution to vine support and resource supply. Dominant main root axis size superiority includes= showing largest diameter (dominant axis typically 20-50% greater diameter than next-largest root reflecting superior growth), exhibiting greatest length (dominant axis often extending deeper or farther laterally than other primary roots exploring more soil volume), demonstrating highest biomass (dominant axis containing more tissue mass than other individual primary roots potentially 30-60% of total primary root biomass), displaying most extensive branching (dominant axis producing more lateral roots than other primary roots creating largest branching network), and revealing disproportionate contribution (dominant axis providing greater contribution to total root system function than its numerical representation as single root among several). Dominant main root axis developmental origin includes= often earliest-formed root (dominant axis frequently being first primary root to develop from seedling radicle or cutting callus gaining…
IAO_0000116: Dominant_Main_Root_Axis emphasizes superior size and function and is distinguished from other main root axes by focus on dominance. Critical for understanding root system hierarchy, functional inequality, developmental advantage, resource contribution, vulnerability concentration, and the single primary root providing disproportionate contribution to total root system structure and function.
IAO_0000118: Dominante Hauptwurzelachse @de
IAO_0000118: Führende Wurzelachse @de
IAO_0000118: Leading root axis
IAO_0000118: Main structural axis
IAO_0000118: Primary dominant root
IAO_0000118: Primäre Leitwurzel @de
IAO_0000119: Smart, D. R., et al. (2006). Root system architecture in Vitis= Influences of rootstock, cultivar, and environment. American Journal of Enology and Viticulture, 57(4), 408-418.
has db xref: PO:0020121

Donor Parent Role
type: Class
subclass of: Parent Role
IAO_0000112: Muscadinia rotundifolia serves in a Donor_Parent_Role as the source of powdery mildew resistance (Run1 locus) in French resistance breeding, its resistance genes the introgression target while its non-vinifera fruit character is selected against in subsequent generations. Vitis amurensis bears a Donor_Parent_Role for cold hardiness in continental climate breeding, contributing winter survival genes from its native range in northeastern Asia. Bouquet (a complex hybrid carrying multiple R-genes) functions as donor parent in second-generation PIWI breeding, providing "pyramided" resistance loci for introgression into V. vinifera backgrounds.
IAO_0000114: IAO_0000122
IAO_0000115: A parent role that inheres in a grapevine genotype by virtue of its function as the source of specific traits targeted for introgression into breeding populations, typically providing alleles absent from the recurrent parent or elite V. vinifera background. Donor parents contribute the genetic basis for desired traits—disease resistance genes, stress tolerance mechanisms, or quality attributes—that are the objectives of the breeding program, with the donor's broader genome considered neutral or potentially undesirable genetic background to be minimized through selection. In resistance breeding, donor parents are typically wild Vitis species (V. rotundifolia, V. amurensis, V. cinerea) or their derivatives carrying resistance (R) genes absent from susceptible V. vinifera. The donor concept frames breeding as trait transfer rather than novel variety creation, with the donor providing specific genetic factors for incorporation while the recurrent parent provides the genetic foundation. Donor identification requires genetic analysis to characterize the trait's inheritance and identify markers enabling selection, particularly for traits like disease resistance where phenotypic selection may be unreliable or require pathogen exposure.
IAO_0000116: Donor_Parent_Role is subclassed by the nature of the donated trait—Resistance_Donor_Role for pest/disease resistance sources and Quality_Donor_Role for fruit or wine quality trait sources. The donor concept explicitly frames the parent's contribution as targeted trait transfer rather than comprehensive genetic contribution donor parents may have many undesirable characteristics (non-vinifera fruit, vigorous growth, unfamiliar wine character) that breeding seeks to eliminate through backcrossing while retaining the specific valuable trait(s). Donor identification and characterization is increasingly molecular—mapping resistance loci, developing linked markers, identifying candidate genes—enabling precise trait tracking through breeding populations. The distinction between donor and recurrent parents clarifies breeding strategy, with donor genetics minimized except at target trait loci while recurrent parent genetics dominate the background genome.
IAO_0000118: Genspender @de
IAO_0000118: Merkmalsquelle @de
IAO_0000118: Resistenzquelle @de
IAO_0000118: Spenderelter @de
IAO_0000118: donor parent
IAO_0000118: gene donor
IAO_0000118: resistance source
IAO_0000118: trait source
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Dry IB et al. (2010) Molecular strategies for disease resistance, Australian Journal of Grape and Wine Research 16: 94-105 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330
has db xref: no direct PO equivalent

Dormancy
type: Class
subclass of: Grapevine Phenological Process
IAO_0000112: In Riesling vineyards of the Rheingau, Germany, the dormancy period extends from late November through mid-March, with vines entering endodormancy following exposure to temperatures below 10°C and short photoperiods of less than 12 hours, accumulating approximately 1200 chilling hours below 7.2°C for complete dormancy satisfaction, and remaining in ecodormancy until growing degree day accumulation triggers budbreak in early to mid-April.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy in Vitis vinifera constitutes a fundamental phenological period characterized by the temporary suspension of visible growth and metabolic activity in meristematic tissues, representing an essential adaptive mechanism that enables perennial grapevines to survive unfavorable environmental conditions, particularly the freezing temperatures and desiccating conditions of winter in temperate viticulture regions. This complex physiological state encompasses a continuum of growth inhibition phases ranging from environmentally-induced dormancy induction through deep endodormancy to the environmentally-constrained ecodormancy that persists until conditions favor growth resumption in spring. The dormancy period in grapevine typically extends from late autumn through early spring, spanning approximately 4-6 months in Northern Hemisphere viticulture, during which buds remain in a quiescent state despite containing fully formed primordial shoots with leaf, tendril, and inflorescence primordia that were initiated during the previous growing season. Physiologically, dormancy involves profound changes in cellular metabolism, including accumulation of abscisic acid as a key regulatory hormone, decreased auxin and cytokinin activity, altered carbohydrate partitioning with starch accumulation in woody tissues, increased expression of dehydrin proteins that protect cellular structures during freezing, and modifications to membrane lipid composition that enhance freeze tolerance. The dormancy cycle is regulated by the interacting influences of photoperiod, temperature, and endogenous developmental programs, with short day length serving as the primary environmental signal initiating dormancy induction in autumn, chilling temperature accumulation required for dormancy release, and warming temperatures triggering growth resumption once dormancy has been satisfied. Cultivar differences in dormancy characteristics significantly influence viticultural adaptation, with cultivars origi…
IAO_0000116: Dormancy represents the highest-level process class within the dormancy hierarchy under Grapevine_Phenological_Process, encompassing all phases of growth suspension from induction through release. Distinguished from active growth phases by the absence of visible meristematic activity despite the presence of viable growing points. Subdivides into Dormancy_Induction, Endodormancy, Ecodormancy, and Dormancy_Release as sequential phases. Duration typically spans 4-6 months in temperate viticulture. Critical for winter survival and proper spring growth synchronization.
IAO_0000118: Dormanz @de
IAO_0000118: Ruheperiode @de
IAO_0000118: Vegetationsruhe @de
IAO_0000118: Winterruhe @de
IAO_0000118: growth cessation period
IAO_0000118: seasonal dormancy
IAO_0000118: winter dormancy
IAO_0000118: winter rest
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377
has db xref: no direct PO equivalent

Dormancy Break
type: Class
subclass of: Dormancy Release
IAO_0000112: In Cabernet Sauvignon vines in the Médoc, Bordeaux, dormancy break occurs in early to mid-April when accumulated growing degree days reach the cultivar threshold of approximately 160-180 GDD following complete chilling satisfaction in February, with visible bud swelling appearing at BBCH stage 05 within 3-5 days of threshold achievement and progression to green tip emergence at BBCH stage 07 within 7-10 days, marking the irreversible transition to active growth.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy break in Vitis vinifera represents the terminal event of the dormancy cycle at which accumulated heat exposure triggers the irreversible transition from quiescent ecodormancy to active growth, initiating the visible developmental changes that mark the beginning of the new growing season. This transition occurs when heat accumulation has satisfied the cultivar-specific requirement following complete chilling satisfaction, representing the culmination of the dormancy release process in the actual initiation of growth. The physiological basis of dormancy break involves the crossing of developmental thresholds where accumulated metabolic activity, biosynthetic production, and cellular preparation reach levels sufficient to support sustained growth, with the system transitioning from preparatory activity to active developmental progression. The irreversibility of dormancy break distinguishes it from the reversible quiescence of earlier ecodormancy, with buds that have passed the break point continuing developmental progression even if temperatures subsequently decline, in contrast to pre-break buds that return to quiescence during cool periods. The visible manifestation of dormancy break is bud swelling, where the enclosed primordial shoot begins expansion that separates bud scales and produces the characteristic appearance of swollen buds transitioning to green tip emergence, corresponding to BBCH stages 05 through 07. The timing of dormancy break is determined by the achievement of heat accumulation thresholds following chilling completion, with the specific timing varying among cultivars, seasons, and sites according to the interaction of genetically determined requirements with environmental temperature patterns. The synchrony of dormancy break across buds on a vine affects the uniformity of subsequent shoot development, with simultaneous break producing uniform shoot populations while extended break periods create the shoot heterogeneity that complicates ca…
IAO_0000116: Dormancy_Break represents the fourth and final component phase of Dormancy_Release marking the actual transition to active growth. Distinguished from earlier phases by representing the irreversible growth initiation rather than preparation. Subdivides into Active_Growth_Resumption, Bud_Swelling_Initiation, and Dormancy_Exit_Completion as component aspects. Visible as bud swelling at BBCH 05-07. Timing determined by heat threshold achievement following chilling. Creates frost vulnerability requiring protection management. Synchrony affects subsequent shoot uniformity.
IAO_0000118: Austriebsbeginn @de
IAO_0000118: Dormanzbeendigung @de
IAO_0000118: Dormanzbruch @de
IAO_0000118: Wachstumsbeginn @de
IAO_0000118: budbreak initiation
IAO_0000118: dormancy ending
IAO_0000118: dormancy termination
IAO_0000118: growth commencement
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lorenz DH et al (1995) Growth stages of the grapevine: Phenological growth stages of the grapevine - BBCH-scale. Australian Journal of Grape and Wine Research 1: 100-103
has db xref: no direct PO equivalent

Dormancy Breaking Potential Quality
type: Class
subclass of: Dormancy Transition Quality
IAO_0000112: Dormancy breaking potential assessment comparing agents in partially chilled Sultana (50% of chilling requirement satisfied) reveals the effectiveness variation among treatments, with hydrogen cyanamide (4% application) showing high breaking potential (advancing budbreak by 18 days, increasing budbreak percentage from 65% to 92%, improving uniformity), potassium nitrate (5%) showing moderate potential (advancing by 8 days, percentage to 78%), mineral oil (4%) showing limited potential (advancing by 5 days, percentage to 72%), and untreated control showing the baseline response to incomplete chilling (delayed, erratic budbreak at 65%), demonstrating how breaking potential varies among agents with implications for selecting appropriate dormancy management interventions in mild-winter climates.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy breaking potential quality is a dormancy transition quality that represents the capacity of various agents or conditions to overcome dormancy and stimulate bud growth, characterizing the effectiveness of chemical, physical, or environmental treatments in releasing buds from dormancy that may be used when natural dormancy release is inadequate or when manipulation of budbreak timing is desired for management purposes. Within the BFO framework, this quality specifically addresses the intervention dimension of dormancy transitions, distinguishing the potential for induced release from natural dormancy progression while recognizing that dormancy breaking agents work through various mechanisms (hormonal manipulation, metabolic disruption, oxidative stress) to overcome the physiological barriers to growth that constitute dormancy. The ontological significance lies in dormancy breaking potential providing management options for situations where natural dormancy release is problematic, including warm-winter climates with insufficient chilling (where agents substitute for inadequate natural conditioning), situations requiring advanced or synchronized budbreak (where agents enable timing manipulation), and research applications requiring controlled bud growth initiation (where agents provide experimental control over dormancy status). The agents with dormancy breaking potential include hydrogen cyanamide (the most widely used commercial agent, effective through oxidative stress and respiratory disruption), mineral oils (enhancing gas exchange and potentially affecting hormone balance), potassium nitrate (providing nitrogen stimulus and osmotic effects), thiourea (affecting sulfur metabolism), and physical treatments such as hot water (disrupting dormancy through controlled thermal damage), with different agents showing different effectiveness depending on dormancy depth, cultivar, and application conditions. The effectiveness of dormancy breaking agents depends on th…
IAO_0000116: Dormancy_Breaking_Potential_Quality addresses the capacity of treatments to overcome dormancy and induce bud growth. This quality enables management intervention when natural dormancy release is inadequate. The class supports dormancy management through breaking potential characterization of various agents and conditions.
IAO_0000118: Dormanzfreisetzungskapazität @de
IAO_0000118: Dormanzlösungspotential @de
IAO_0000118: Knospentreibvermögen @de
IAO_0000118: bud forcing potential
IAO_0000118: chemical dormancy release
IAO_0000118: chemische Dormanzlösung @de
IAO_0000118: dormancy breaking efficacy
IAO_0000118: dormancy release capacity
IAO_0000119: Or E et al. (2000) Changes in endogenous ABA level in relation to the dormancy cycle in grapevines grown in a hot climate. Journal of Horticultural Science & Biotechnology 75(2): 190-194 Dokoozlian NK et al. (1995) Chilling exposure and hydrogen cyanamide interact in breaking dormancy of grape buds. HortScience 30(6): 1244-1247
has db xref: PO:0000037

Dormancy Completion Quality
type: Class
subclass of: Dormancy Transition Quality
IAO_0000112: Dormancy completion assessment comparing regions with different winter climates in Merlot reveals the chilling-dependent outcomes affecting spring performance, with cold-winter region showing complete dormancy (chilling requirement fully satisfied by January 31, subsequent heat accumulation driving uniform budbreak with 96% of buds emerging within 8-day window, strong initial growth), while mild-winter region shows incomplete dormancy (chilling only 75% of requirement by February 28, subsequent budbreak showing only 72% emergence spread across 22 days, weak and erratic growth requiring compensatory management), demonstrating how dormancy completion quality determines the foundation for seasonal productivity.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy completion quality is a dormancy transition quality that represents the degree to which the full dormancy cycle has been successfully concluded, characterizing the satisfaction of all dormancy requirements (chilling for endodormancy release, heat for budbreak initiation) that enables normal spring growth resumption with the vigor, uniformity, and fruitfulness expected from properly conditioned buds. Within the BFO framework, this quality specifically addresses the completion dimension of dormancy transitions, distinguishing full cycle completion from partial or incomplete dormancy processing while recognizing that dormancy completion indicates whether buds have been properly conditioned for spring performance, with incomplete completion producing the characteristic symptoms of inadequate chilling (delayed budbreak, reduced budbreak percentage, erratic timing, poor fruitfulness) or inadequate subsequent conditioning. The ontological significance lies in dormancy completion determining the quality of spring growth initiation and subsequent vine performance, where complete dormancy cycling produces uniform budbreak with high percentage, synchronized timing, and normal fruitfulness from buds that have been fully released from all dormancy constraints, while incomplete cycling produces the problematic spring performance that can affect the entire season's productivity. The criteria for dormancy completion include high budbreak percentage (typically >90% of retained buds producing shoots), uniform timing (narrow window from first to last budbreak), rapid response to favorable conditions (short lag from consistent warmth to visible growth), and normal shoot development (adequate vigor without the weak, erratic growth characteristic of poorly conditioned buds), with these criteria providing the practical assessment of whether dormancy has been properly completed. The factors affecting dormancy completion include the adequacy of chilling relative to cultivar require…
IAO_0000116: Dormancy_Completion_Quality addresses the successful conclusion of the full dormancy cycle enabling normal spring performance. This quality depends on adequate chilling and subsequent heat accumulation. The class supports spring readiness assessment through dormancy completion characterization.
IAO_0000118: Dormanzabschluss @de
IAO_0000118: Dormanzerfüllung @de
IAO_0000118: Konditionierungsabschluss @de
IAO_0000118: Zyklusabschluss @de
IAO_0000118: conditioning completion
IAO_0000118: cycle completion
IAO_0000118: dormancy fulfillment
IAO_0000118: dormancy satisfaction
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of 'Perlette' grapevine cuttings. HortScience 34(6): 1054-1056 Lavee S, May P (1997) Dormancy of grapevine buds—facts and speculation. Australian Journal of Grape and Wine Research 3(1): 31-46
has db xref: PO:0000037

Dormancy Depth Quality
type: Class
subclass of: Phenological Quality
IAO_0000112: Dormancy depth assessment tracking Chardonnay buds through winter reveals the characteristic progression from deep to shallow dormancy, with early December showing maximum endodormancy depth (buds unresponsive to forcing conditions, 0% budbreak after 30 days at 20°C), mid-January showing intermediate depth after partial chilling (45% budbreak under forcing, delayed and erratic), and late February showing shallow dormancy after chilling completion (95% budbreak within 14 days under forcing, rapid and uniform), demonstrating how dormancy depth progressively decreases through winter as chilling accumulation releases endodormancy and transitions buds to the ecodormant state responsive to spring temperatures.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy depth quality is a phenological quality that represents the intensity of the dormant state in grapevine buds, characterizing the degree of developmental arrest and the magnitude of environmental signals required to release buds from dormancy and resume active growth, with dormancy depth varying through the winter period as buds transition through distinct physiological phases requiring different release mechanisms. Within the BFO framework, this quality addresses the dormancy intensity dimension of bud physiology, distinguishing the depth or strength of dormancy from the timing of dormancy transitions while recognizing that dormancy depth determines the responsiveness of buds to growth-promoting conditions, with deep dormancy requiring substantial environmental conditioning (chilling) before growth can resume regardless of favorable temperatures, and shallow dormancy permitting growth resumption with minimal conditioning. The ontological significance lies in dormancy depth providing the protective mechanism that prevents premature budbreak during winter warm spells, where deep endodormancy ensures that buds remain quiescent even if temperatures temporarily become favorable for growth, protecting against the frost damage that would follow growth initiation during unstable winter weather, while the progressive shallowing of dormancy through winter eventually permits spring growth resumption when seasonal risk has diminished. The two-phase model of grapevine dormancy distinguishes endodormancy (internally controlled dormancy requiring chilling accumulation for release, typically dominant from late autumn through mid-winter) from ecodormancy (environmentally imposed dormancy where buds are physiologically capable of growth but prevented by unfavorable temperatures, typically dominant from late winter through budbreak), with dormancy depth reflecting the current balance between these phases and the conditioning status that determines growth potential. The factor…
IAO_0000116: Dormancy_Depth_Quality serves as the parent class for the two dormancy phases (Endodormancy, Ecodormancy). This quality addresses the intensity of developmental arrest affecting bud responsiveness to growth conditions. The class supports winter bud status assessment and budbreak prediction through dormancy depth characterization.
IAO_0000118: Dormanzintensität @de
IAO_0000118: Dormanztiefe @de
IAO_0000118: Knospenruhetiefe @de
IAO_0000118: Winterruhestärke @de
IAO_0000118: bud quiescence depth
IAO_0000118: dormancy intensity
IAO_0000118: dormancy strength
IAO_0000118: winter rest intensity
IAO_0000119: Lang GA et al. (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22(3): 371-377 Lavee S, May P (1997) Dormancy of grapevine buds—facts and speculation. Australian Journal of Grape and Wine Research 3(1): 31-46
has db xref: PO:0000037

Dormancy Depth Reduction
type: Class
subclass of: Chilling Accumulation
IAO_0000112: In Pinot Gris vines in Oregon's Willamette Valley, dormancy depth reduction progresses through winter as demonstrated by forcing tests showing days to 50% budbreak decreasing from more than 55 days in early December before significant chilling accumulation, to 35 days by mid-January after 500 chilling hours, to 18 days by mid-February after 900 chilling hours, with this progressive reduction correlating with measured decreases in bud ABA concentration from 195 to 85 ng per gram fresh weight over the same period.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy depth reduction in Vitis vinifera represents the progressive decrease in dormancy intensity that occurs during chilling accumulation, reflecting the gradual dismantling of dormancy-maintaining mechanisms and the restoration of growth competence in endodormant buds. This process occurs continuously through the winter as effective chilling temperatures induce the physiological changes that reduce internal growth inhibition, eventually reaching the point where dormancy is fully released and buds transition to the ecodormant state. The measurement of dormancy depth reduction relies on forcing tests conducted at intervals through winter, with decreasing time to budbreak and increasing percentage of buds breaking indicating progressive reduction in dormancy depth as chilling accumulates. The physiological mechanisms underlying dormancy depth reduction include decreased ABA concentration through activation of catabolic pathways particularly ABA 8'-hydroxylase, declining expression of dormancy-associated MADS-box genes, progressive removal of repressive histone modifications from growth-related gene promoters, and gradual restoration of symplastic connectivity through callose degradation at plasmodesmata. The relationship between chilling accumulation and dormancy depth reduction is generally continuous but not necessarily linear, with some evidence suggesting that dormancy depth decreases slowly during early chilling accumulation when inhibitory mechanisms are strongest, more rapidly during mid-winter as multiple mechanisms are simultaneously affected, and more slowly again as dormancy approaches full release. The rate of dormancy depth reduction varies among cultivars in relation to their chilling requirements and the intensity of their maximum dormancy, with high-chill cultivars showing slower reduction per unit of chilling than low-chill cultivars. Environmental factors beyond temperature can modulate dormancy depth reduction, with some evidence that photoperio…
IAO_0000116: Dormancy_Depth_Reduction represents the functional outcome of Chilling_Accumulation describing the progressive decrease in dormancy intensity. Distinguished from Maximum_Dormancy_Depth which describes peak dormancy, and from Chilling_Requirement_Satisfaction which marks completion of reduction. Measured through forcing test response showing decreasing budbreak time. Rate varies among cultivars and through the chilling period. Associated with declining ABA, decreasing DAM expression, and chromatin derepression. Duration spans most of winter chilling period.
IAO_0000118: Dormanz-Abschwächung @de
IAO_0000118: Dormanztiefe-Reduktion @de
IAO_0000118: abnehmende Dormanzintensität @de
IAO_0000118: decreasing dormancy depth
IAO_0000118: dormancy intensity decline
IAO_0000118: dormancy weakening
IAO_0000118: fortschreitende Dormanzlösung @de
IAO_0000118: progressive dormancy release
IAO_0000119: Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Zheng C et al (2015) Abscisic acid catabolism enhances dormancy release of grapevine buds. Plant Cell and Environment 38: 2490-2501
has db xref: no direct PO equivalent

Dormancy Disposition
type: Class
subclass of: Phenological Timing Disposition
IAO_0000112: Grapevine dormancy initiates in response to shortening photoperiod (<13 hours) and declining temperatures (<15°C) during autumn, with bud endodormancy fully established by 4-8 weeks post-veraison in temperate climates. Dormancy depth peaks in mid-winter, with forcing requirement (days to budbreak at 25°C) reaching 30-60 days in December-January for northern hemisphere cultivars. Tropical cultivars such as those grown in Thailand and Brazil show reduced dormancy capacity, enabling continuous growth or managed double-cropping. Dormancy duration from onset to natural budbreak spans 120-180 days depending on latitude and cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological timing disposition that is the inherited capacity of a Vitis vinifera plant to enter, maintain, and exit the dormant state (endodormancy) characterized by arrested meristem activity, cold hardiness development, and metabolic quiescence during the winter period, with genotype-specific requirements for dormancy induction and release.
IAO_0000116: Dormancy_Disposition serves as the parent class for chilling requirement, dormancy release, and paradormancy traits. Endodormancy is physiologically distinct from ecodormancy (environmentally imposed) and paradormancy (correlatively imposed). The VvDAM and VvFT genes regulate dormancy induction and maintenance. Dormancy failure in warm climates causes erratic budbreak and reduced fruitfulness, necessitating chemical dormancy-breaking treatments (hydrogen cyanamide) or selection of low-chilling cultivars.
IAO_0000118: Dormanz @de
IAO_0000118: Vegetationsruhe-Disposition @de
IAO_0000118: Winterruhe @de
IAO_0000118: endodormancy capacity
IAO_0000118: rest period disposition
IAO_0000118: winter dormancy trait
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Rubio S et al. (2019) Dormancy in grapevine buds: I. Physiological and genetic regulation. Acta Horticulturae 1248:29-36
has db xref: PO:0025377

Dormancy Establishment
type: Class
subclass of: Dormancy Induction
IAO_0000112: In Grüner Veltliner vines in the Wachau, Austria, dormancy establishment is achieved by mid-November when bud scales have fully formed enclosing dormant meristems, shoot lignification has completed to within 3-4 nodes of tips, leaf abscission is complete, ABA concentrations in buds have reached maximum levels of 150-200 ng per gram fresh weight, and buds show no growth response to favorable temperatures indicating full endodormancy at BBCH stage 93.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy establishment in Vitis vinifera represents the culminating phase of dormancy induction during which the vine achieves the fully dormant state characterized by complete growth cessation, maximum physiological preparation for winter survival, and the internal conditions that will subsequently require specific environmental cues for dormancy release. This phase occurs during late autumn, typically from late October through November in Northern Hemisphere viticulture, as the accumulated effects of photoperiod response, temperature acclimation, and growth cessation converge to produce the stable dormant condition that will persist through winter. The establishment of dormancy involves the consolidation of multiple physiological changes including the complete arrest of all meristematic activity, the achievement of maximum cold hardiness appropriate to current acclimation conditions, the accumulation of abscisic acid to levels that actively maintain dormancy, and the developmental changes in bud structure that provide physical protection for dormant meristems. Morphological indicators of dormancy establishment include the completion of bud scale development providing physical protection for enclosed meristems, the full lignification of current-season shoots visible as complete browning of periderm to within a few nodes of shoot tips, the abscission or final senescence of remaining leaves, and the characteristic bare-cane winter appearance of fully dormant vines. At the molecular level, dormancy establishment involves the expression of dormancy-associated MADS-box genes including the DAM gene family that actively maintain the dormant state, chromatin modifications that establish dormancy-specific gene expression patterns, and the accumulation of dormancy markers including specific proteins and metabolites characteristic of the dormant condition. The transition from dormancy induction to established dormancy represents a qualitative shift from a process of becoming …
IAO_0000116: Dormancy_Establishment represents the final phase of Dormancy_Induction, marking achievement of the fully dormant state. Distinguished from earlier induction phases by representing a stable state rather than transitional process, and from Endodormancy which represents the subsequent dormancy maintenance phase. Subdivides into Bud_Scale_Formation, ABA_Accumulation, and Deep_Dormancy_Entry as component processes. Corresponds to BBCH stage 93. Marks the beginning of the period requiring chilling for dormancy release. Critical for winter survival and proper spring growth resumption.
IAO_0000118: Dormanz-Etablierung @de
IAO_0000118: Dormanz-Konsolidierung @de
IAO_0000118: Ruhestandsetablierung @de
IAO_0000118: dormancy completion
IAO_0000118: dormancy consolidation
IAO_0000118: dormant state establishment
IAO_0000118: full dormancy achievement
IAO_0000118: vollständige Dormanz-Erreichung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377
has db xref: no direct PO equivalent

Dormancy Exit Completion
type: Class
subclass of: Dormancy Break
IAO_0000112: In Chenin Blanc vines in the Loire Valley, dormancy exit completion is achieved in mid-April approximately 8 days after bud swelling initiation, with green tip emergence at BBCH stage 07 confirming irreversible transition to active growth, accumulated GDD of approximately 180 units representing sufficient heat exposure for complete dormancy exit, and subsequent shoot development proceeding at rates of 3-5 cm per day as the vine enters the rapid growth phase of the new growing season.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy exit completion in Vitis vinifera represents the definitive termination of the dormancy cycle when the transition to active growth has been fully accomplished and the vine has irreversibly entered the new growing season, marked by the achievement of visible green tissue emergence that confirms successful progression beyond the dormancy break threshold. This completion represents the final stage of dormancy release, occurring when developmental progress has advanced from bud swelling through scale separation to the emergence of green shoot tissue that demonstrates committed growth progression. The morphological indicator of dormancy exit completion is green tip emergence corresponding to BBCH stage 07, where the expanding primordial shoot has pushed sufficiently through separating bud scales to expose the green tissue of emerging leaves, representing a clear visual confirmation that active growth is underway. The physiological state at dormancy exit completion involves fully active cell division in meristematic tissues, established patterns of cell expansion driving shoot elongation, mobilization of reserves from woody tissues providing resources for growth, and the hormonal and metabolic systems supporting sustained developmental activity. The irreversibility at dormancy exit completion distinguishes this stage from earlier phases where return to quiescence was possible, with green tip emergence representing commitment to growth that will continue regardless of subsequent temperature fluctuations, though growth rate will vary with environmental conditions. The timing of dormancy exit completion typically follows bud swelling initiation by 5-10 days depending on temperature, with warm conditions accelerating progression while cool conditions extend the interval, and the specific timing being predictable from continued heat accumulation following the initial budbreak threshold. The significance of dormancy exit completion for vineyard management relates to th…
IAO_0000116: Dormancy_Exit_Completion represents the terminal event of Dormancy_Break and the entire Dormancy cycle marking definitive transition to active growth. Distinguished from Bud_Swelling_Initiation by representing complete rather than initial transition. Corresponds to BBCH stage 07 green tip emergence. Represents irreversible commitment to growth. Timing typically 5-10 days after bud swelling initiation. Maximum frost sensitivity at this stage requiring vigilant protection. Marks beginning of new annual growth cycle.
IAO_0000118: Dormanzaustritts-Vollendung @de
IAO_0000118: Dormanzzyklus-Abschluss @de
IAO_0000118: complete dormancy ending
IAO_0000118: dormancy cycle completion
IAO_0000118: dormancy termination completion
IAO_0000118: full dormancy exit
IAO_0000118: komplette Dormanzbeendigung @de
IAO_0000118: vollständiger Dormanzaustritt @de
IAO_0000119: Lorenz DH et al (1995) Growth stages of the grapevine: Phenological growth stages of the grapevine - BBCH-scale. Australian Journal of Grape and Wine Research 1: 100-103 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235
has db xref: no direct PO equivalent

Dormancy Induction
type: Class
subclass of: Dormancy
IAO_0000112: In Cabernet Sauvignon vineyards of Napa Valley, California, dormancy induction commences in late September when photoperiod decreases below 12.5 hours, with visible signs including cessation of shoot elongation, periderm browning advancing acropetally along shoots, and initial bud scale formation, progressing through October as night temperatures consistently fall below 10°C to achieve full dormancy establishment by early November.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy induction in Vitis vinifera represents the transitional phase during which actively growing vines perceive and respond to environmental signals that trigger the cessation of growth and the initiation of physiological preparations for winter dormancy. This critical period typically occurs during late summer through autumn, from August through October in Northern Hemisphere viticulture, as declining photoperiod and decreasing temperatures interact to activate the genetic and hormonal programs that progressively inhibit meristematic activity and redirect metabolism toward cold acclimation and reserve accumulation. The process is initiated primarily by photoperiod sensing, with the shortening day length below a cultivar-specific threshold serving as the most reliable environmental cue for upcoming winter conditions, detected through phytochrome-mediated pathways in leaf tissues that generate systemic signals affecting bud and cambial meristems. Temperature serves as a secondary but important modulating factor, with cool temperatures enhancing the dormancy induction response and warm temperatures potentially delaying the process, creating the risk of inadequate cold hardiness development when unseasonably warm autumn conditions occur. Physiologically, dormancy induction involves coordinated changes including cessation of shoot apical meristem activity, formation of terminal buds or shoot tip abscission, development of bud scales from modified leaves that provide physical protection, accumulation of abscisic acid which inhibits growth and promotes stress tolerance gene expression, and initiation of cold acclimation processes that progressively increase freezing tolerance. The hormonal transition during dormancy induction involves declining auxin and gibberellin levels that normally promote growth, increasing abscisic acid concentrations that inhibit cell division and elongation, and altered cytokinin transport from roots that affects bud activity. Carbohydrate me…
IAO_0000116: Dormancy_Induction represents the first major phase within the Dormancy hierarchy, encompassing the transition from active growth to dormant state. Distinguished from Endodormancy which represents the established dormant condition, and from active growth phases by the progressive inhibition rather than absence of growth activity. Subdivides into Photoperiod_Response, Temperature_Acclimation, Growth_Cessation, and Dormancy_Establishment as component processes. Duration typically spans 6-10 weeks depending on cultivar and environmental conditions. Critical for establishing adequate cold hardiness before winter.
IAO_0000118: Dormanzeinleitung @de
IAO_0000118: Dormanzinduktion @de
IAO_0000118: Ruheinduktion @de
IAO_0000118: Vegetationsruhebeginn @de
IAO_0000118: autumn dormancy entry
IAO_0000118: dormancy initiation
IAO_0000118: dormancy onset
IAO_0000118: growth cessation induction
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Wake CMF, Fennell A (2000) Morphological, physiological and dormancy responses of three Vitis genotypes to short photoperiod. Physiologia Plantarum 109: 203-210
has db xref: no direct PO equivalent

Dormancy Induction Quality
type: Class
subclass of: Dormancy Transition Quality
IAO_0000112: Dormancy induction assessment comparing autumn management effects in Chardonnay reveals the factors affecting transition completeness, with balanced vines (moderate crop, adequate water) showing timely induction (growth cessation by October 15, measurable endodormancy by November 1, cold hardiness developing on schedule), while over-cropped, drought-stressed vines show delayed induction (growth continuation until November 5 from delayed sugar translocation, incomplete endodormancy establishment by November 15, cold hardiness lagging), with the induction delay creating vulnerability to early November freeze that damaged 25% of buds on stressed vines versus 5% on balanced vines, demonstrating how induction quality affects winter survival outcomes.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy induction quality is a dormancy transition quality that represents the initiation and establishment of the dormant state in grapevine buds during autumn, characterizing the transition from active growth competence to endodormancy that involves coordinated physiological changes preparing buds for winter survival including growth cessation, cold acclimation initiation, and metabolic shifts toward storage and protection functions. Within the BFO framework, this quality specifically addresses the induction phase dimension of dormancy transitions, distinguishing the entry into dormancy from subsequent deepening or release while recognizing that successful induction establishes the dormancy framework within which winter cold hardiness develops, with inadequate induction potentially leaving buds vulnerable to cold damage or to premature growth during autumn warm spells. The ontological significance lies in dormancy induction establishing the protective state essential for perennial survival in temperate climates, where the coordinated changes during induction (ABA accumulation, gibberellin sensitivity reduction, growth inhibitor accumulation, storage compound deposition, cold hardiness gene expression) together create the physiological condition that enables survival of winter conditions that would kill actively growing tissue. The environmental triggers for dormancy induction include shortening photoperiod (the primary signal in many woody plants including grapevine), declining temperatures (reinforcing the photoperiod signal and contributing to cold acclimation), and potentially water and nutrient limitation (accelerating senescence and dormancy entry), with these signals integrated through hormonal and transcriptional networks that coordinate the induction response. The timing and completeness of dormancy induction vary among cultivars and with autumn conditions, where early induction in response to marginal signals may sacrifice late-season photosynthate accum…
IAO_0000116: Dormancy_Induction_Quality addresses the establishment of endodormancy during autumn transition from active growth. This quality is triggered by photoperiod and temperature affecting cold hardiness development. The class supports winter preparation assessment through dormancy induction characterization.
IAO_0000118: Dormanzeinleitung @de
IAO_0000118: Dormanzeintritt @de
IAO_0000118: Dormanzinduktion @de
IAO_0000118: Herbsttransition @de
IAO_0000118: autumn transition
IAO_0000118: dormancy entry
IAO_0000118: dormancy establishment
IAO_0000118: endodormancy initiation
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10(1-2): 201-235 Wake CMF, Fennell A (2000) Morphological, physiological and dormancy responses of three Vitis genotypes to short photoperiod. Physiologia Plantarum 109(2): 203-210
has db xref: PO:0000037

Dormancy Maintenance
type: Class
subclass of: Endodormancy
IAO_0000112: In Cabernet Sauvignon vines in Napa Valley, dormancy maintenance persists through December and January as demonstrated by forcing tests showing continued growth inhibition with budbreak requiring more than 40 days at 22°C despite exposure to warm periods with temperatures exceeding 15°C for several consecutive days in early January, with the maintaining mechanisms only progressively weakening as chilling accumulates toward the cultivar requirement of approximately 900-1000 hours.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy maintenance in Vitis vinifera represents the sustained preservation of the endodormant state during the winter period, encompassing the active physiological mechanisms that prevent premature growth resumption and maintain bud quiescence until sufficient chilling has been accumulated to release dormancy. This process operates throughout the endodormancy period, from dormancy establishment in late autumn until chilling-dependent dormancy release in late winter, ensuring that buds remain growth-incompetent during the period when environmental conditions would make growth resumption potentially lethal due to subsequent freezing exposure. The maintenance of dormancy is not a passive state but involves active regulatory processes that sustain growth inhibition, including continued expression of dormancy-associated MADS-box genes that repress growth-related transcription, ongoing ABA signaling that maintains cell cycle arrest, and the preservation of chromatin modifications that silence genes required for meristematic activity. The ecological function of dormancy maintenance is to prevent the vine from responding to temporary favorable conditions during winter, such as warm spells that might otherwise trigger growth in non-dormant buds, thereby protecting the vine from the catastrophic consequences of freeze damage to actively growing tissues. The effectiveness of dormancy maintenance varies through the endodormancy period, being strongest during deep endodormancy when all maintaining mechanisms operate at maximum intensity, and progressively weakening as chilling accumulation gradually dismantles inhibitory mechanisms and reduces dormancy depth. The robustness of dormancy maintenance against premature release has been selected through evolution in grapevine populations exposed to variable winter climates where temporary warm periods are common, with cultivars from continental climates typically showing more robust maintenance than those from Mediterranean regions…
IAO_0000116: Dormancy_Maintenance represents a functional phase within Endodormancy addressing the active preservation of dormant state. Distinguished from Deep_Endodormancy which represents maximum dormancy intensity, and from Chilling_Accumulation which addresses progressive dormancy release. Subdivides into Sustained_Growth_Inhibition, Continued_Metabolic_Suppression, and Endodormancy_Persistence as component aspects. Duration spans most of endodormancy period from establishment through progressive release. Involves active regulatory mechanisms rather than passive quiescence.
IAO_0000118: Dormanz-Aufrechterhaltung @de
IAO_0000118: Dormanz-Persistenz @de
IAO_0000118: Ruheerhaltung @de
IAO_0000118: anhaltende Dormanz @de
IAO_0000118: dormancy persistence
IAO_0000118: dormancy preservation
IAO_0000118: dormant state maintenance
IAO_0000118: sustained dormancy
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223
has db xref: no direct PO equivalent

Dormancy Release
type: Class
subclass of: Dormancy
IAO_0000112: In Pinot Noir vines of the Côte d'Or, Burgundy, dormancy release proceeds through February and March with chilling completion achieved by early February after approximately 1100 chilling hours, followed by progressive heat accumulation through February and March reaching approximately 150 growing degree days by late March, with visible budbreak commencing in early April as the final stage of dormancy release marks the transition to active growth at BBCH stage 05.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy release in Vitis vinifera represents the terminal phase of the dormancy cycle during which all remaining constraints on growth are removed, enabling the transition from dormant winter status to active spring growth through the coordinated completion of chilling requirements, restoration of bud competence, and response to warming temperatures that triggers budbreak initiation. This process encompasses the final events of dormancy termination occurring during late winter and early spring, integrating the completion of endodormancy release through chilling satisfaction with the subsequent ecodormancy release through heat accumulation to achieve the fully growth-competent and growth-active state. The physiological basis of dormancy release involves the completion of all chilling-dependent changes that dismantle endodormancy maintaining mechanisms, followed by the heat-dependent activation of growth processes that overcomes the environmental constraints of ecodormancy, culminating in the visible developmental changes of budbreak. The molecular markers of dormancy release completion include ABA concentrations reduced to levels characteristic of growing tissues, DAM gene expression at minimal or undetectable levels, growth gene promoters fully derepressed and transcriptionally active, and cell cycle machinery engaged in active progression through division cycles. The timing of dormancy release is determined by the sequential satisfaction of chilling and heat requirements, with chilling completion typically occurring during late January to February and heat accumulation proceeding through late winter and early spring until the threshold for budbreak is reached, typically after 100-300 growing degree days above the base temperature. The practical importance of dormancy release timing relates to the synchronization of growth with favorable environmental conditions, with optimal release timing balancing the benefits of early growth initiation against the risks of fros…
IAO_0000116: Dormancy_Release represents the fourth and final major phase within the Dormancy hierarchy, encompassing all processes leading to growth resumption. Distinguished from Ecodormancy which represents maintained quiescence, while Dormancy_Release specifically addresses the termination of dormancy and transition to growth. Subdivides into Chilling_Completion, Bud_Competence_Restoration, Heat_Accumulation_Response, and Dormancy_Break as component phases. Timing determined by sequential chilling and heat requirement satisfaction. Corresponds to transition from BBCH 00 through BBCH 09.
IAO_0000118: Dormanzbeendigung @de
IAO_0000118: Dormanzbruch @de
IAO_0000118: Dormanzlösung @de
IAO_0000118: Wachstumswiederaufnahme @de
IAO_0000118: dormancy break
IAO_0000118: dormancy ending
IAO_0000118: dormancy termination
IAO_0000118: growth resumption
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle
has db xref: no direct PO equivalent

Dormancy Release Competence
type: Class
subclass of: Chilling Requirement Satisfaction
IAO_0000112: In Sauvignon Blanc vines in Marlborough, New Zealand, dormancy release competence is achieved by early August following accumulation of approximately 850 chilling hours, demonstrated by forcing tests showing complete budbreak within 11 days at 20°C, with competent buds subsequently responding rapidly to field warming in September, initiating visible bud swelling within 5-7 days of mean temperatures exceeding 10°C.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy release competence in Vitis vinifera represents the restored capacity for growth following sufficient chilling accumulation, describing the physiological state in which buds have regained the ability to respond to growth-promoting conditions after the internal constraints of endodormancy have been dismantled through chilling-dependent processes. This competence represents a qualitative transition from the endodormant state where growth is impossible regardless of conditions to a growth-ready state where only environmental factors constrain actual growth initiation. The physiological basis of dormancy release competence involves the successful completion of chilling-dependent changes including reduction of ABA to non-inhibitory levels, silencing of DAM gene expression, removal of repressive chromatin marks from growth-related genes restoring their transcriptional responsiveness, and re-establishment of symplastic communication pathways that enable coordination of growth responses. The cellular characteristics of growth-competent buds include the presence of cell cycle regulators poised for activation, metabolic enzyme systems capable of rapid upregulation to support biosynthesis, and hormone receptor systems sensitized to respond to growth-promoting signals. The concept of competence distinguishes between the potential for growth and actual growth, with competent buds remaining quiescent during ecodormancy when environmental temperatures are insufficient for growth but capable of immediate response when conditions become favorable. Testing for dormancy release competence involves forcing assays that expose buds to optimal growth conditions and assess the speed and completeness of budbreak response, with competent buds showing rapid budbreak within 10-14 days while buds lacking competence due to incomplete dormancy release require extended periods or fail to break entirely. The achievement of dormancy release competence marks the transition from endodormancy …
IAO_0000116: Dormancy_Release_Competence represents the functional capacity aspect of Chilling_Requirement_Satisfaction describing restored growth potential. Distinguished from actual growth which requires favorable environmental conditions, while competence represents the potential for growth when conditions permit. Marks the endodormancy to ecodormancy transition. Verified through rapid forcing test response within 10-14 days. Involves completion of all chilling-dependent physiological changes. Uniformity of competence affects budbreak synchrony.
IAO_0000118: Austriebsbereitschaft @de
IAO_0000118: Dormanzlösungs-Kompetenz @de
IAO_0000118: Wachstumskompetenz-Wiederherstellung @de
IAO_0000118: Wachstumswiederaufnahme-Fähigkeit @de
IAO_0000118: budbreak readiness
IAO_0000118: dormancy release capacity
IAO_0000118: growth competence restoration
IAO_0000118: growth resumption competence
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Dormancy Release Disposition
type: Class
subclass of: Dormancy Disposition
IAO_0000112: Dormancy release in Chardonnay occurs progressively during January-February in northern temperate zones, with forcing time at 25°C decreasing from 45-60 days in early December to 10-15 days by late February as chilling accumulates. Riesling demonstrates abrupt dormancy release once chilling threshold is met, with forcing time dropping from 50 to 12 days within a 2-week window. Biological markers of dormancy release include increased bud respiration rate (2-3× dormant levels), resumed cell division in meristems detectable by BrdU incorporation, and upregulation of VvFT expression. Field budbreak follows dormancy release by 2-6 weeks depending on spring temperature progression.
IAO_0000114: IAO_0000122
IAO_0000115: A dormancy disposition that is the inherited capacity of a Vitis vinifera plant to transition from endodormancy to ecodormancy once chilling requirements are satisfied, characterized by acquisition of growth competence in bud meristems and responsiveness to forcing temperatures for budbreak initiation.
IAO_0000116: Dormancy release is distinct from budbreak itself, representing the internal transition from endodormancy (inhibition from within the bud) to ecodormancy (inhibition from environmental conditions). Once dormancy is released, buds will grow whenever temperatures exceed the threshold (approximately 10°C base temperature). The timing of dormancy release relative to field temperatures determines frost risk, with early release in warm winter regions creating vulnerability to late cold events. Hormonal changes during release include declining ABA and increasing cytokinin levels in bud tissues.
IAO_0000118: Dormanzlösung @de
IAO_0000118: Endodormanz-Aufhebung @de
IAO_0000118: Ruhebeendigung @de
IAO_0000118: dormancy exit capacity
IAO_0000118: endodormancy termination trait
IAO_0000118: rest completion
IAO_0000119: Lavee S, May P (1997) Dormancy of grapevine buds: facts and speculation. Australian Journal of Grape and Wine Research 3:31-46 Pérez FJ et al. (2008) Hydrogen peroxide and glucanase activity during budbreak in grapevine. Vitis 47:17-22
has db xref: PO:0025377

Dormancy Transition Quality
type: Class
subclass of: Dormancy Depth Quality
IAO_0000112: Dormancy transition tracking through the annual cycle in Pinot Noir reveals the sequential phases requiring distinct environmental conditions, with October-November showing induction transition (shortening photoperiod triggering metabolic shifts toward dormancy despite still-favorable temperatures), December-January showing deepening transition (maximum endodormancy depth coinciding with accumulating chilling), February showing release transition (chilling satisfaction enabling shift to ecodormancy), and March showing completion transition (heat accumulation driving budbreak), with successful vineyard performance requiring appropriate conditions for each transition phase in sequence.
IAO_0000114: IAO_0000122
IAO_0000115: Dormancy transition quality is a phenological quality that represents the progression of grapevine buds through the changes that establish, deepen, maintain, and ultimately release dormancy, characterizing the dynamic trajectory of dormancy status through the seasonal cycle rather than the static depth at any moment, with transitions including the induction of dormancy in autumn, the progressive changes through winter, and the release processes enabling spring growth. Within the BFO framework, this quality addresses the temporal progression dimension of dormancy, distinguishing the transitions between dormancy states from the dormancy depth itself while recognizing that dormancy transitions involve coordinated physiological changes (hormonal shifts, metabolic reprogramming, gene expression changes, chromatin modifications) that must proceed in proper sequence for successful seasonal cycling. The ontological significance lies in dormancy transitions determining the successful completion of the annual dormancy cycle, where proper induction establishes winter protection, proper progression maintains cold hardiness while accumulating chilling, and proper release enables timely spring growth, with disruption of any transition potentially compromising vine survival, productivity, or the coordination of development with seasonal opportunities. The environmental and endogenous regulation of dormancy transitions involves the integration of photoperiod signals (triggering autumn induction), temperature patterns (driving both chilling accumulation and spring warming responses), and internal developmental programs (determining the cultivar-specific patterns and timing of transitions), with this integration enabling adaptive responses to the variable conditions encountered across different climates and years. The climate change implications for dormancy transitions include potential disruption of induction timing from altered autumn temperature and photoperiod relationships, mod…
IAO_0000116: Dormancy_Transition_Quality serves as the parent class for specific transition phases (Induction, Completion, Breaking Potential). This quality addresses the dynamic progression through dormancy states rather than static depth. The class supports seasonal dormancy tracking through transition characterization.
IAO_0000118: Dormanzphasenwechsel @de
IAO_0000118: Dormanzprogression @de
IAO_0000118: Dormanztransition @de
IAO_0000118: dormancy cycling
IAO_0000118: dormancy phase change
IAO_0000118: dormancy progression
IAO_0000118: saisonale Dormanzdynamik @de
IAO_0000118: seasonal dormancy dynamics
IAO_0000119: Horvath DP et al. (2003) Knowing when to grow: signals regulating bud dormancy. Trends in Plant Science 8(11): 534-540 Cooke JEK et al. (2012) The dynamic nature of bud dormancy in trees: environmental control and molecular mechanisms. Plant, Cell & Environment 35(10): 1707-1728
has db xref: PO:0000037

Dormant Bud
type: Class
subclass of: Bud
IAO_0000112: A dormant bud on a pruned cane of Vitis vinifera cv. Chardonnay in mid-January in Burgundy, France, showing no external signs of growth activity despite mild ambient temperatures, with internal examination revealing arrested primordial development and accumulated starch reserves in bud tissues.
IAO_0000114: IAO_0000122
IAO_0000115: A bud in a state of temporarily suspended growth and development, characterized by reduced metabolic activity, protective scale coverage, and inability to resume growth despite potentially favorable environmental conditions, requiring specific environmental cues or passage of time for dormancy release. Dormant buds in Vitis vinifera serve as survival structures during unfavorable seasons and represent the primary mechanism for perennial growth habit, with dormancy regulated by complex interactions between photoperiod, temperature, hormonal signals (particularly abscisic acid and gibberellins), and cultivar-specific genetic programming.
IAO_0000116: Distinguish between endodormancy (internally regulated, requiring chilling accumulation for release), ecodormancy (environmentally imposed, released when conditions improve), and paradormancy (controlled by signals from other plant parts). Dormant buds differ from latent buds, which are suppressed by apical dominance but not truly dormant. Summer and winter dormancy represent fundamentally different physiological states despite similar external appearance.
IAO_0000118: Ruheknospe @de
IAO_0000118: quiescent bud
IAO_0000118: resting bud
IAO_0000118: schlafende Knospe @de
IAO_0000119: Based on Lang et al. (1987) "Endo-, para-, and ecodormancy= physiological terminology and classification for dormancy research" HortScience 22=371-377 Fennell & Hoover (1991) "Photoperiod influences growth, bud dormancy, and cold acclimation in Vitis labruscana and V. riparia" Journal of the American Society for Horticultural Science 116=270-273 Considine & Considine (2016) "On the language and physiology of dormancy and quiescence in plants" Journal of Experimental Botany 67=3189-3203.
has db xref: PO:0025497

Dormant Embryo
type: Class
subclass of: Embryo
IAO_0000112: Pinot Noir dormant embryos in freshly harvested seeds (BBCH 89, October harvest) show 0-5% germination without stratification despite full embryo development, but achieve 75-85% germination after 105-115 days moist stratification at 3-5°C with progressive ABA decline and GA increase during chilling period
IAO_0000114: IAO_0000122
IAO_0000115: A dormant embryo is a fully developed embryo within a mature Vitis vinifera seed that is metabolically quiescent and unable to germinate despite favorable environmental conditions (moisture, temperature, oxygen availability) due to endogenous physiological dormancy mechanisms requiring specific dormancy-breaking treatments. Grape seed dormancy is classified as physiological dormancy (PD) rather than morphological dormancy= embryos are anatomically complete at seed maturity but physiologically prevented from germinating by endogenous factors including hormone balance (high abscisic acid relative to gibberellins), metabolic inhibitors in seed coat or endosperm tissues, and embryo tissue characteristics requiring maturation. Dormancy in Vitis vinifera seeds serves important ecological functions= preventing germination during unfavorable seasons (preventing autumn germination that would expose seedlings to winter cold), ensuring germination timing aligns with favorable spring conditions after winter chilling, and promoting seed dispersal by preventing immediate germination. The dormancy-breaking requirement for grape seeds is cold stratification= extended exposure to moist chilling conditions (90-120 days at 1-5°C) that progressively reduces dormancy through= increased embryo gibberellin synthesis and sensitivity, decreased abscisic acid levels, breakdown of metabolic inhibitors, and increased embryo metabolic activity and enzyme production. Stratification duration requirements vary by= cultivar genetics (wild Vitis species typically require longer stratification 120-150 days compared to V. vinifera cultivars 90-120 days), seed maturity at harvest (over-mature seeds may have reduced dormancy), and storage conditions (warm dry storage can intensify dormancy while moist chilling progressively breaks it). Dormant embryos exhibit characteristic physiological states= low respiration rates (5-10% of germinating embryo rates), minimal protein synthesis, accumulated storage res…
IAO_0000116: Dormant_Embryo emphasizes physiological dormancy state and is distinguished from Developed_Embryo (structural maturation) by focus on metabolic quiescence and germination inhibition requiring specific dormancy-breaking treatments. Critical for understanding breeding program stratification requirements, embryo rescue timing decisions, seed storage and germination protocols, and ecological adaptations preventing off-season germination in wild populations.
IAO_0000118: Dormanter Embryo @de
IAO_0000118: Keimruhender Samenkeimling @de
IAO_0000118: Physiologically dormant embryo
IAO_0000118: Quiescent embryo
IAO_0000118: Ruhender Keim @de
IAO_0000119: Bouquet, A., & Davis, H. P. (1989). Culture in vitro d'embryons immatures de vigne (Vitis vinifera L.) appliquée à la sélection de variétés de cuve sans pépins. Agronomie, 9(6), 565-574. | Nikolaeva, M. G. (1977). Factors controlling the seed dormancy pattern. In The Physiology and Biochemistry of Seed Dormancy and Germination (pp. 51-74). North-Holland Publishing Company.
has db xref: PO:0009009

Dormant Vine Role
type: Class
subclass of: Nursery Plant Role
IAO_0000112: A dormant vine of Cabernet Sauvignon/110R harvested in January after 1,200 chilling hours bears a Dormant_Vine_Role, buds fully endodormant, stored at 2°C and 95% RH until March shipment—the dormant state enabling 8-week storage without quality deterioration. A dormant bare-root vine of Pinot Noir/3309C serves in a Dormant_Vine_Role for spring planting, the buds beginning ecodormancy release as soil temperatures rise, with root growth initiating 2-3 weeks before visible budbreak. A dormant grafted vine held in cold storage until late planting serves in a Dormant_Vine_Role, extended storage maintaining dormancy until site preparation completes and planting can proceed.
IAO_0000114: IAO_0000122
IAO_0000115: A nursery plant role that inheres in a grapevine in the dormant physiological state, with buds in endodormancy or ecodormancy, no active growth, and metabolism reduced to maintenance levels—the standard condition for bare-root vine harvest, storage, shipping, and winter/early spring planting. Dormant vines have completed the annual growth cycle, accumulated cold exposure satisfying chilling requirements (typically 400-1500 hours below 7°C depending on variety), and entered the resting state that permits handling without the wilting, desiccation, and growth disruption that would affect actively growing plants. The dormant condition enables extended storage (4-6 months at 0-4°C with adequate humidity), long-distance shipping without specialized life-support systems, and transplanting with root systems temporarily inactive—allowing root pruning, soil removal, and replanting without the immediate moisture demands of actively transpiring plants. Dormant vine planting is timed before budbreak, when soil moisture and temperature support root initiation before shoot emergence creates water demand exceeding the newly planted root system's capacity.
IAO_0000116: Dormant_Vine_Role captures the physiological state that enables traditional bare-root vine commerce, where the temporary suspension of active growth permits handling and transplanting that would severely stress or kill actively growing plants. Dormancy is not merely the absence of growth but a regulated physiological condition involving hormonal controls (ABA accumulation, auxin and cytokinin decline), metabolic adjustments (reduced respiration, mobilization of starch reserves), and protective mechanisms (cold hardiness development, tissue dehydration tolerance). The commercial importance of dormancy reflects the logistical requirements of grapevine distribution—plants must survive weeks between nursery harvest and vineyard planting, with dormancy providing the physiological basis for this tolerance. Proper dormant vine handling maintains the dormant state through cold storage while preventing desiccation premature dormancy release (from warm storage or delayed planting) produces shoots before root establishment, often causing plant failure.
IAO_0000118: Rebe in Winterruhe @de
IAO_0000118: Winterrebe @de
IAO_0000118: dormant plant
IAO_0000118: dormant vine
IAO_0000118: resting vine
IAO_0000118: ruhende Rebe @de
IAO_0000118: schlafende Rebe @de
IAO_0000118: winter vine
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp.: 75-95 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson Lavee S, May P (1997) Dormancy of grapevine buds, Australian Journal of Grape and Wine Research 3: 31-46
has db xref: PO:0000003

Double Fertilization
type: Class
subclass of: Fertilization
IAO_0000112: Syrah in Rhône Valley shows double fertilization during mid-late June Year N+1 at BBCH 65-69, with two sperm cells from discharged tube fusing independently within 2-6 hours post-discharge occurring 26-40 hours post-pollination, one sperm creating diploid 2n zygote with egg and other creating triploid 3n endosperm nucleus with central cell, coordinated embryo and endosperm development initiating seed formation, under warm Mediterranean conditions of 25-29°C temperature, typical of this mid-to-late season cultivar achieving 52-66% double fertilization success producing 1-3 seeds per berry
IAO_0000114: IAO_0000122
IAO_0000115: Double fertilization represents the characteristic angiosperm reproductive process where two independent sperm-gamete fusion events occur simultaneously or sequentially following pollen tube discharge, with one sperm fusing with egg cell forming diploid zygote initiating embryo development and other sperm fusing with central cell forming triploid endosperm nucleus initiating nutritive tissue development, establishing successful sexual reproduction unique to flowering plants. This distinctive dual fusion process occurs during fertilization in mid-late June in temperate regions Year N+1, typically completing within hours following tube discharge approximately 24-48 hours after initial pollination, corresponding to BBCH 65-69 fertilization completion stages. Double fertilization mechanism involves coordinated processes including simultaneous or near-simultaneous release of two sperm cells from discharged pollen tube, independent sperm cell migration to respective fusion targets with one approaching egg and other approaching central cell, membrane fusion events integrating sperm cells into target cell cytoplasm, nuclear fusion combining sperm nuclei with egg nucleus forming 2n zygote and with central cell nucleus or polar nuclei forming 3n endosperm nucleus, and coordinated activation of embryo and endosperm development establishing viable seed. Evolutionary significance shows double fertilization as synapomorphy defining angiosperms distinguishing from gymnosperms having single fertilization, adaptive advantage through coordinated embryo-endosperm development with endosperm nutritive support matched to embryo requirements, and reproductive efficiency through utilizing both sperm cells from single pollen tube maximizing reproductive output. Two sperm cells characteristics show genetically identical haploid cells derived from generative cell mitosis during pollen development or tube growth, cells containing minimal cytoplasm optimized for fusion, non-motile cells requiri…
IAO_0000116: Double_Fertilization represents characteristic angiosperm reproductive process distinguishing flowering plants. Subdivided into Egg_Fertilization producing diploid zygote and Central_Cell_Fertilization producing triploid endosperm. Duration hours post-discharge occurring 24-48h post-pollination. Involves coordinated dual fusion events. Creates both embryo and nutritive tissue lineages. Critical temperature sensitivity. Success rate 50-70% determining seed formation. Evolutionary synapomorphy of angiosperms. Enables coordinated embryo-endosperm development. Final reproductive process completing Flowering sequence.
IAO_0000118: Angiospermen-Befruchtung @de
IAO_0000118: Doppelbefruchtung @de
IAO_0000118: Zwei-Spermien-Fusion @de
IAO_0000118: angiosperm fertilization
IAO_0000118: coordinated gamete fusion
IAO_0000118: dual fertilization
IAO_0000118: duale Fertilisation @de
IAO_0000118: two-sperm fusion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 393-398 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 298-302 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Double Guyot Role
type: Class
subclass of: Cane Pruned Vine Role
IAO_0000112: A Pinot Noir vine in Nuits-Saint-Georges premier cru trained to guyot double bears a Double_Guyot_Role with two 6-bud canes extending in opposite directions, the double structure managing the vigorous sites while maintaining cane-pruning benefits—a configuration permitted for premier cru parcels with adequate vine age and balance. A Sancerre Sauvignon Blanc vine serves in a Double_Guyot_Role with bilateral cane arrangement, the double-cane approach standard for Loire Sauvignon Blanc's moderate vigor and regional yield expectations. A Riesling vine in Pfalz double guyot training bears a Double_Guyot_Role adapted to the region's fertile soils and higher-vigor conditions compared to steeper Mosel sites where single guyot predominates.
IAO_0000114: IAO_0000122
IAO_0000115: A guyot-trained vine role that inheres in a grapevine with two fruiting canes retained at pruning, extending in opposite directions from the vine head along the fruiting wire, creating bilateral cane structure analogous to bilateral cordon but with annual cane replacement rather than permanent cordons. Double guyot (guyot double) doubles the fruiting capacity compared to single guyot while maintaining the cane-pruning approach suited to varieties with limited basal bud fruitfulness. Each cane typically carries 6-10 buds (12-20 buds total per vine), with cane length adjusted based on vine vigor, variety characteristics, and yield targets. Two renewal spurs are positioned below the fruiting canes, one on each side, providing replacement cane candidates for both directions. Double guyot is preferred for moderate-to-high vigor vines where single-cane crop load would be insufficient to balance vegetative growth, and in regions or appellations permitting higher bud numbers per vine. The symmetrical structure facilitates canopy management and maintains balanced vine appearance, though the increased bud number may reduce per-cluster concentration compared to more restrictive single guyot.
IAO_0000116: Double_Guyot_Role represents the higher-capacity variant of guyot training, selected when vine vigor or yield targets exceed single-cane capacity. The transition from single to double guyot may reflect vine age (young vines trained to single guyot until established, then converted to double), site fertility (richer soils supporting double-cane vigor), or appellation requirements (some French appellations mandate single guyot for grand cru, permit double for premier cru or village wines). Double guyot pruning is more complex than single, requiring selection and positioning of two canes plus two spurs, with attention to balance between sides. The system creates vineyard appearance similar to bilateral cordon from a distance, but close inspection reveals the cane origin points at the vine head rather than the continuous cordon structure of spur-pruned systems.
IAO_0000118: Doppelstrecker @de
IAO_0000118: Guyot-Doppel @de
IAO_0000118: Zweibogen-Erziehung @de
IAO_0000118: beidarmiger Guyot @de
IAO_0000118: bilateral guyot
IAO_0000118: double guyot
IAO_0000118: guyot double
IAO_0000118: two-cane guyot
IAO_0000119: Galet P (2000) General Viticulture, Oenoplurimedia Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles INAO (2020) Cahiers des charges des appellations d'origine contrôlées Huglin P, Schneider C (1998) Biologie et écologie de la vigne, Lavoisier
has db xref: no direct PO equivalent

Double Vertical Cordon
type: Class
subclass of: Vertical Cordon
disjoint with: Single Vertical Cordon
IAO_0000112: A double vertical cordon on Vitis vinifera cv. Aglianico in tendone system, featuring two vertical cordons extending 205cm upward from bilateral trunk branches spaced 35cm apart at trunk level, each vertical cordon bearing 16 spurs distributed along length, paired vertical structures supporting overhead canopy framework with combined 32 spur positions producing approximately 60 fruiting shoots and 10-12kg total crop distributed between cordons, representing robust double vertical architecture providing structural redundancy (if one cordon damaged or declining, second maintains partial production), balanced capacity distribution, and substantial overhead canopy support from paired vertical columns typical of productive tendone systems in vigorous southern Italian vineyards.
IAO_0000114: IAO_0000122
IAO_0000115: A vertical cordon configuration featuring two upward-extending cordons per vine, characterized by paired vertical axes typically arising from bilateral trunk or head branching, fruiting spurs distributed along both vertical cordons, and architectural redundancy providing capacity distribution between paired vertical elements similar to bilateral horizontal cordons but with vertical rather than horizontal orientation. Double vertical cordons represent enhanced vertical cordon architecture, providing advantages of bilateral capacity distribution (vigor split between paired structures, production insurance if one cordon fails) within vertical orientation framework, suitable for overhead trellis systems requiring multiple vertical support columns, wider-spaced high-density plantings accommodating paired verticals, or situations where vertical architecture is preferred but adequate vine vigor and space permit paired rather than single vertical structure.
IAO_0000116: Double vertical cordons provide benefits analogous to bilateral horizontal cordons (capacity distribution, redundancy, balanced growth) but within vertical architecture suited to overhead systems or other applications requiring vertical permanent structure. The paired vertical configuration allows substantial total fruiting capacity (combining spur counts from both verticals) while maintaining manageable individual cordon dimensions, provides insurance against single-cordon loss (damage, disease, decline), and creates balanced architectural framework supporting symmetrical canopy development. However, double vertical cordons require adequate vine vigor to support two vertical structures (combined length often 3-4+ meters total wood), appropriate spacing to accommodate paired verticals (typically 0.8-1.2m between verticals), and management attention to maintaining balance between cordons preventing dominance of one vertical over the other through differential vigor or positioning effects.
IAO_0000118: Doppelhochkordon @de
IAO_0000118: doppelte vertikale Kordon @de
IAO_0000118: dual vertical cordon
IAO_0000118: paired vertical cordon
IAO_0000118: twin-column cordon
IAO_0000119: Based on Intrieri & Poni (1995) "Integrated evolution of trellis training systems and machines to improve grape quality and vintage quality of mechanized Italian vineyards" American Journal of Enology and Viticulture 46=116-127 Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Downy Mildew Resistance Disposition
type: Class
subclass of: Fungal Resistance Disposition
IAO_0000112: Field evaluation of Downy_Mildew_Resistance_Disposition at INRAE Colmar, France, involves planting replicated plots of test genotypes alongside susceptible controls ('Müller-Thurgau', OIV resistance rating 1) and resistant references ('Regent', OIV rating 7) in a vineyard with naturally high P. viticola pressure. Disease severity is assessed at multiple timepoints using the OIV 452 descriptor, recording percentage leaf area with sporulating lesions and percentage of infected clusters. The resistant breeding selection Gf.Ga-52-42, carrying Rpv3-1 from 'Villard blanc' and Rpv10 from V. amurensis, demonstrates strong Downy_Mildew_Resistance_Disposition with mean leaf infection below 5% and cluster infection below 2% across five seasons, compared to 60-85% leaf infection in 'Müller-Thurgau' controls. This resistance is realized through rapid hypersensitive response visible as small necrotic flecks within 48 hours post-inoculation, preventing sporangiophore emergence and limiting secondary spread.
IAO_0000114: IAO_0000122
IAO_0000115: A Downy_Mildew_Resistance_Disposition is a Fungal_Resistance_Disposition that inheres in a Vitis vinifera plant or plant part and is realized through defense processes upon encounter with the oomycete Plasmopara viticola, the causal agent of grapevine downy mildew. This disposition represents the capacity to limit one or more stages of the P. viticola infection cycle, including zoospore encystment and germination on the leaf surface, stomatal penetration, intercellular hyphal growth, haustorial formation in mesophyll cells, and sporangiophore emergence through stomata. Downy mildew resistance dispositions in Vitis species operate through diverse mechanisms including pre-formed physical barriers (stomatal density and morphology, cuticle composition), constitutive chemical defenses, rapid recognition of pathogen-associated molecular patterns triggering PAMP-triggered immunity, and effector-triggered immunity mediated by resistance genes of the NLR family. The latter mechanism underlies the major resistance loci designated Rpv (Resistance to Plasmopara viticola), with over 30 loci identified to date in various wild Vitis species including V. rupestris, V. riparia, V. amurensis, V. cinerea, and Muscadinia rotundifolia. Downy mildew resistance is of paramount importance for viticulture in humid climates where P. viticola can cause complete crop loss in susceptible cultivars, driving intensive fungicide programs that represent significant economic and environmental costs.
IAO_0000116: Downy_Mildew_Resistance_Disposition is_a Fungal_Resistance_Disposition. Although Plasmopara viticola is an oomycete rather than a true fungus, resistance to this pathogen is classified under Fungal_Resistance_Disposition following viticultural convention. Child classes distinguish resistance mechanisms: Rpv_Mediated_Resistance_Disposition for major gene resistance, Quantitative_Downy_Mildew_Resistance_Disposition for polygenic resistance, Ontogenic_Downy_Mildew_Resistance_Disposition for age-related resistance, and Induced_Downy_Mildew_Resistance_Disposition for elicitor-triggered enhanced resistance.
IAO_0000118: DM resistance potential
IAO_0000118: Falscher Mehltau-Resistenz @de
IAO_0000118: Peronospora-Resistenz-Disposition @de
IAO_0000118: Plasmopara resistance disposition
IAO_0000118: Rebenperonospora-Widerstandsfähigkeit @de
IAO_0000118: peronospora resistance
IAO_0000119: Gessler C, Pertot I, Perazzolli M (2011) Plasmopara viticola: a review of knowledge on downy mildew of grapevine and effective disease management, Phytopathologia Mediterranea 50:3-44 Buonassisi D et al. (2017) Breeding for grapevine downy mildew resistance: a review of "omics" approaches, Euphytica 213:103 VIVC (2024) Vitis International Variety Catalogue - Resistance loci database
has db xref: no direct PO equivalent

Downy Mildew Symptom Quality (Plasmopara viticola)
type: Class
subclass of: Fungal Infection Indicator Quality
IAO_0000112: Downy mildew symptom quality monitoring in Bordeaux Merlot during a wet spring documented disease progression informing intensive fungicide management. Initial downy mildew symptom quality appeared in late May as scattered oil-spot lesions 1-2 cm diameter showing the characteristic yellow-green translucent appearance on upper leaf surfaces, with morning inspection during high humidity revealing white sporulation on corresponding lower leaf positions confirming P. viticola diagnosis. Disease progression over 2 weeks showed downy mildew symptom quality increasing from 5% to 45% leaf incidence despite calendar-based fungicide applications, with lesions expanding to 3-5 cm and coalescing, and older lesions developing the brown "mosaic" necrotic appearance indicating tissue death following initial biotrophic colonization. Inflorescence downy mildew symptom quality appeared at BBCH 57-61 as gray-brown discoloration and curvature of infected flower clusters, with affected inflorescences failing to set fruit and desiccating to characteristic "shepherd's crook" appearance. Young berry infection showed downy mildew symptom quality as gray-brown soft rot with white sporulation under humid conditions, distinct from the leather berry stage of older infected fruit that becomes resistant to further sporulation. The downy mildew symptom quality progression triggered shift to shortened spray intervals with systemic fungicides, ultimately limiting yield loss to 15% in the most affected blocks.
IAO_0000114: IAO_0000122
IAO_0000115: Downy mildew symptom quality is a fungal infection indicator quality that inheres in grapevine organs infected by the oomycete Plasmopara viticola and represents the characteristic disease manifestations including the yellow-green "oil spot" lesions on upper leaf surfaces corresponding to white cottony sporulation on lower surfaces, the brown "mosaic" or necrotic symptoms on older infections, and the gray-brown shriveling of infected inflorescences and young berries, with symptom expression dependent on tissue age, environmental conditions, and the timing of infection relative to organ development. This quality captures the diagnostic features of one of the most destructive grapevine diseases worldwide, recognizing that downy mildew can cause complete crop loss under favorable conditions and that early symptom recognition is essential for timely fungicide intervention before explosive sporulation enables rapid epidemic development. The ontological significance of downy mildew symptom quality lies in its role enabling disease identification and timing assessment for management decisions, with the distinctive oil-spot appearance providing reliable field diagnosis while symptom progression from initial chlorosis through sporulation to necrosis indicates disease stage and management urgency. The biological basis of downy mildew symptoms encompasses the intercellular growth of P. viticola hyphae within leaf mesophyll causing the initial chlorotic response, the emergence of sporangiophores through stomata on the lower leaf surface producing the characteristic white sporulation visible during humid conditions, and the eventual host cell death causing the brown necrotic appearance of older lesions. The tissue-specific symptoms reflect differential susceptibility, with young actively growing tissues most vulnerable to infection and showing the most dramatic symptom development, while mature tissues show increasing ontogenic resistance limiting both infection success and symp…
IAO_0000116: Downy_Mildew_Symptom_Quality_(Plasmopara_viticola) is_a Fungal_Infection_Indicator_Quality, representing the diagnostic symptoms of Plasmopara viticola infection. Note that P. viticola is technically an oomycete rather than true fungus but is traditionally managed as a fungal disease. The oil-spot lesion with corresponding abaxial sporulation is pathognomonic. Young tissues show greatest susceptibility (ontogenic resistance develops). Sporulation requires >95% humidity creating diagnostic challenges in dry conditions. One of the most destructive grapevine diseases requiring intensive management in humid climates.
IAO_0000118: Falscher Mehltau-Symptome @de
IAO_0000118: Peronospora-Symptome @de
IAO_0000118: Plasmopara symptoms
IAO_0000118: Plasmopara-Symptome @de
IAO_0000118: downy mildew symptoms
IAO_0000118: oil spot disease
IAO_0000118: peronospora symptoms
IAO_0000118: Ölflecken-Krankheit @de
IAO_0000119: Gessler C et al. (2011) Plasmopara viticola: a review of knowledge on downy mildew of grapevine and effective disease management. Phytopathologia Mediterranea 50:3-44 Kennelly MM et al. (2007) Primary infection, lesion productivity, and survival of sporangia in the grapevine downy mildew pathogen Plasmopara viticola. Phytopathology 97:512-522 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0025034

Drainage Description
type: Class
subclass of: Soil Description
IAO_0000112: The drainage description for the Haut-Médoc classified growth vineyards documents well drained to somewhat excessively drained conditions (drainage class 5-6) — the deep Quaternary gravel deposits provide rapid gravitational drainage through the abundant macropore network between the 10-60 mm gravel clasts, with the water table typically at 2-4 m depth during the growing season and rising to 1-2 m only during winter rainfall. This free-draining condition is the pedological common denominator identified by Seguin across the Médoc First Growths — Châteaux Latour, Lafite, Margaux, and Mouton all occupy the highest, best-drained gravel mounds (croupes), while lesser-quality vineyards in the same communes occupy lower-lying positions with less effective drainage and periodically elevated water tables. The well-drained Médoc gravel soils contrast with the somewhat poorly drained clay soils of parts of the Saint-Émilion plateau (where artificial drainage tiles were installed beginning in the 18th century to improve vine conditions) and the poorly drained alluvial soils of the Palus zone along the Gironde estuary (excluded from quality wine production due to waterlogging risk).
IAO_0000114: IAO_0000122
IAO_0000115: A soil description component that records the soil's capacity to remove excess water from the rooting zone following rainfall or irrigation, classified according to the standard drainage classes from very poorly drained (state 1, water removed so slowly that the soil remains saturated for most of the growing season) through poorly drained, somewhat poorly drained, moderately well drained, well drained, somewhat excessively drained, to excessively drained (state 7, water removed very rapidly with essentially no retention), with drainage being the soil physical property most consistently correlated with vineyard wine quality across all terroir studies — well-drained soils producing higher-quality wines than poorly drained soils in virtually every documented comparison.
IAO_0000116: Drainage_Description documents the soil hydrological property that Seguin identified as the most reliable predictor of vineyard wine quality — his comprehensive survey of Bordeaux appellations demonstrated that the classified First Growth vineyards consistently occupied the best-drained positions in the landscape, regardless of whether the drainage was achieved naturally (deep gravel deposits in the Médoc, sloping limestone in Saint-Émilion) or artificially (drainage tile installation in heavy clay soils). The mechanism linking drainage to wine quality operates through the soil-vine water balance — well-drained soils remove excess water rapidly after rainfall, preventing waterlogging and root oxygen deficiency, but retain limited plant-available water in the mesoporosity, creating the moderate water deficit during the ripening period that restricts vegetative growth, concentrates berry flavor compounds, and promotes phenolic maturation: poorly drained soils retain excess water for prolonged periods, saturating the root zone with water that displaces soil air (creating anaerobic conditions that inhibit root function and promote root diseases), maintaining high soil moisture availability that sustains vigorous vegetative growth through the ripening period (competing with fruit for assimilates and shading the fruit zone), and delaying soil warming in spring (because water has high heat capacity). The seven standard drainage classes are assessed in the field by observing soil morphological indicators — the depth to grey (gleyed) mottles or horizons indicating the seasonal high water table position, the prominence of oxidized (rust-brown) and reduced (blue-grey) color patterns reflecting alternating aerobic and anaerobic conditions, and the depth to free water observed in augered boreholes during the wet season.
IAO_0000118: Bodendrainage-Bewertung @de
IAO_0000118: Entwässerungsbeschreibung @de
IAO_0000118: hydrological soil characterization
IAO_0000118: hydrologische Boden-Charakterisierung @de
IAO_0000118: soil drainage assessment
IAO_0000118: water removal capacity
IAO_0000119: Seguin G (1986) Terroirs and pedology of wine growing, Experientia 42: 861-873 van Leeuwen C et al. (2004) Influence of climate, soil, and cultivar on terroir, American Journal of Enology and Viticulture 55: 207-217 White RE (2003) Soils for Fine Wines, Oxford University Press Soil Science Division Staff (2017) Soil Survey Manual, USDA Handbook 18 van Leeuwen C and Seguin G (2006) The concept of terroir in viticulture, Journal of Wine Research 17: 1-10
has db xref: no direct PO equivalent

Dried Fruit Aroma Quality
type: Class
subclass of: Fruity Aroma Quality
IAO_0000112: Dried fruit aroma profiling in Amarone della Valpolicella from traditional 120-day appassimento reveals signature raisin character (8.2 on 10-point scale), complemented by fig (6.5), prune (5.8), and dried cherry (5.2), correlating with 42% berry weight loss during drying and sotolon concentration of 85 μg/L, with the dried fruit complexity distinguishing Amarone from Ripasso (shorter drying, dried fruit 4.5) and fresh Valpolicella (minimal dried fruit 2.1), demonstrating how the dried fruit profile directly reflects production methodology.
IAO_0000114: IAO_0000122
IAO_0000115: Dried fruit aroma quality is a fruity aroma quality that represents olfactory perception evoking dehydrated and concentrated fruit-associated scents including raisin, prune, fig, date, dried apricot, and fruitcake notes, characterizing the rich, concentrated, often sweet-associated aromatic impression found in fortified wines, late-harvest wines, wines from dried grapes, and aged wines where fresh fruit has evolved toward preserved fruit character. Within the BFO framework, this quality addresses a distinctive subcategory of fruity aroma associated with concentration processes (grape drying, botrytis infection, extended aging), distinguishing dried fruit character from fresh fruit while recognizing its positive contribution in appropriate wine styles and potential indication of over-ripeness or oxidation in styles where fresh fruit is expected. The ontological significance lies in dried fruit aroma serving as both a quality marker in specific wine styles (raisin in Amarone, fig in vintage Port, dried apricot in Sauternes) and a developmental indicator where fresh fruit transitions toward dried fruit character during aging, providing information about wine evolution and optimal drinking window. The compositional basis for dried fruit aroma includes furaneol and sotolon (contributing caramelized, dried fruit character), specific lactones associated with dried fruit, oxidation-derived aldehydes (methional, phenylacetaldehyde), and concentration of glycosidically-bound aroma precursors released during extended aging. The production pathways to dried fruit character include grape drying (appassimento for Amarone, passerillage for vin de paille), botrytis concentration (noble rot creating dried apricot character), fortification (arrested fermentation preserving grape sugar in dried fruit-noted form), and oxidative aging (sherry, tawny Port developing raisin and fig notes). The context-dependency of dried fruit quality assessment is critical, as these notes indicate qualit…
IAO_0000116: Dried_Fruit_Aroma_Quality addresses the concentrated and preserved fruit subcategory of fruity aroma, encompassing raisin, prune, fig, date, and dried apricot notes. This quality is style-dependent, indicating quality in appropriate wine types (fortified, late-harvest, dried grape wines) while potentially signaling defect in fresh wine styles. The class supports style identification, aging assessment, and production methodology evaluation based on dried fruit expression.
IAO_0000118: Dörrfruchtcharakter @de
IAO_0000118: Rosinen-Duft @de
IAO_0000118: Trockenfruchtnoten @de
IAO_0000118: Trockenobstaroma @de
IAO_0000118: concentrated fruit scent
IAO_0000118: dried fruit notes
IAO_0000118: preserved fruit character
IAO_0000118: raisin aroma
IAO_0000119: Ferreira V et al. (2003) Quantitative determination of important odorants in prunes. Journal of Agricultural and Food Chemistry 51(8): 2463-2469 Urlaub R, Coulon D (2004) The aroma compounds of dried vine fruit Recioto della Valpolicella Amarone. In: Ferreira V, López R (eds) State-of-the-Art in Flavour Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Munich, pp. 301-305
has db xref: no direct PO equivalent

Drip Irrigated Role
type: Class
subclass of: Irrigated Role
IAO_0000112: Cabernet Sauvignon vines in the Napa Valley bearing a drip-irrigated role receive water through pressure-compensating emitters at 2-4 L/hour spaced at 60-90 cm intervals along polyethylene laterals, delivering 0.8-1.5 ML/ha/season in 2-4 hour irrigation sets scheduled 1-3 times weekly based on ET₀ calculations from on-site weather stations, achieving application uniformity coefficients above 90% with negligible deep percolation losses compared to 30-50% losses typical of flood systems.
IAO_0000114: IAO_0000122
IAO_0000115: An irrigated role that inheres in a grapevine receiving supplemental water through a pressurized drip irrigation system that delivers water at low flow rates directly to the root zone via emitters positioned along or below the vine row, enabling precise control of water volume, timing, and spatial distribution.
IAO_0000116: Drip_Irrigated_Role represents the dominant precision irrigation technology in modern viticulture, adopted across approximately 70-80% of irrigated vineyard area in major New World producing regions. The technology enables fertigation (fertilizer delivery through the irrigation system), partial root zone drying protocols, and highly targeted deficit irrigation strategies not achievable with flood systems: drip systems also minimize leaf wetness and associated fungal disease pressure compared to overhead sprinkler methods. Subsurface drip irrigation (SDI) with emitter lines buried 30-50 cm below the surface represents a further refinement reducing surface evaporation losses.
IAO_0000118: Mikrobewässerungs-Produktionsrolle @de
IAO_0000118: Tröpfchenbewässerungs-Rolle @de
IAO_0000118: drip-irrigated vine role
IAO_0000118: micro-irrigated production role
IAO_0000118: trickle-irrigated role
IAO_0000118: tropfbewässerte Rolle @de
IAO_0000119: Netzer Y et al. (2014) Drip irrigation scheduling in grapevines, Irrigation Science 32: 41-53 Intrigliolo DS and Castel JR (2010) Response of grapevine to irrigation, Agricultural Water Management 97: 1-6 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 502-510
has db xref: no direct PO equivalent

Drought Index
type: Class
subclass of: Precipitation Data
IAO_0000112: The Dryness Index (DI) for Barossa Valley typically ranges from -150 to -200 mm, classifying it as "very dry" (DI < -100) under the Géoviticulture MCC system, confirming the necessity of deficit irrigation strategies for Shiraz production. The Palmer Drought Severity Index (PDSI) for the Douro Valley during the exceptional 2017 vintage reached -4.5 (extreme drought), contributing to historically low yields but extraordinary Port wine concentration. Standardized Precipitation Index (SPI) values of -1.5 to -2.0 for Mendoza's 2020-2021 growing season indicated severe precipitation deficit, mitigated by the snowmelt-fed irrigation infrastructure.
IAO_0000114: IAO_0000122
IAO_0000115: Drought index is a precipitation data entity that records a calculated numerical indicator quantifying the severity, duration, and frequency of water deficit conditions at a viticultural site, derived from precipitation, temperature, evapotranspiration, and/or soil moisture parameters through standardized meteorological formulae, enabling comparative assessment of water stress potential across sites, vintages, and climate scenarios.
IAO_0000116: Multiple drought indices exist, each capturing different aspects of water deficit relevant to viticulture. The Géoviticulture MCC system employs the Dryness Index (DI = P - ETP for April-September) as one of three bioclimatic indices for global viticultural zoning, with thresholds at DI > 150 (humid), 150 to -100 (sub-humid), -100 to -200 (moderately dry), and < -200 (very dry). The Standardized Precipitation Index (SPI) and Palmer Drought Severity Index (PDSI) are more widely used in general climatology but require adaptation for viticultural interpretation. Emerging vine-specific drought indices incorporate predawn leaf water potential thresholds (Ψ_pd), soil water balance modeling, and remote sensing-derived crop water stress indices (CWSI) to provide more direct assessment of vine water status. Under climate change scenarios, drought index projections suggest significant increases in water deficit for many established viticultural regions, particularly in southern Europe and Australia.
IAO_0000118: Ariditätsindex @de
IAO_0000118: Dürreindex @de
IAO_0000118: Trockenheitsindex @de
IAO_0000118: Trockenheitskenngröße @de
IAO_0000118: Wassermangelindex @de
IAO_0000118: aridity index
IAO_0000118: drought severity index
IAO_0000118: dryness index
IAO_0000118: vineyard drought metric
IAO_0000118: water deficit index
IAO_0000119: Tonietto J, Carbonneau A (2004) A multicriteria climatic classification system for grape-growing regions worldwide. Agricultural and Forest Meteorology 124(1-2): 81-97 Van Leeuwen C et al. (2009) Why climate change will not dramatically decrease viticultural suitability in main wine-producing areas by 2050. Proceedings of the National Academy of Sciences 106(38): 16713-16718 Fraga H et al. (2016) Modelling climate change impacts on viticultural yield, phenology, and grape composition in Europe. Environmental Research Letters 11(4): 044007
has db xref: no direct PO equivalent

Drought Recovery Disposition
type: Class
subclass of: Drought Tolerance Disposition
IAO_0000112: Systematic evaluation of Drought_Recovery_Disposition at INRAE Bordeaux imposed standardized drought stress (predawn water potential of -1.0 MPa for 14 days) followed by rewatering on 20 cultivars, with recovery tracked over 21 days through measurements of water potential, stomatal conductance, photosynthesis, stem hydraulic conductivity, and shoot growth. Recovery was quantified as percentage of pre-stress function restored at each timepoint. Drought_Recovery_Disposition varied substantially among cultivars. 'Grenache' (isohydric) showed rapid, complete recovery with predawn water potential restored within 24 hours, stomatal conductance reaching 90% of pre-stress levels by day 3, and photosynthesis fully recovered by day 5, with no persistent hydraulic damage (PLC < 5% throughout). 'Syrah' (anisohydric) displayed slower, less complete recovery with water potential restored by 48 hours, but stomatal conductance reaching only 75% by day 7 and photosynthesis 80% by day 14, associated with 25% PLC requiring gradual embolism repair. 'Merlot' showed intermediate recovery but with persistent effects, achieving 85% stomatal recovery by day 7 but maintaining elevated ABA levels suggesting continued stress memory. Growth resumption analysis revealed that shoot elongation recommenced within 5 days in 'Grenache' versus 12 days in 'Syrah', with cumulative 21-day recovery growth 40% higher in 'Grenache'. These findings demonstrate that Drought_Recovery_Disposition reflects the integration of multiple recovery processes with different kinetics and potential for incomplete restoration.
IAO_0000114: IAO_0000122
IAO_0000115: A Drought_Recovery_Disposition is a Drought_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through physiological mechanisms that enable rapid restoration of normal function following relief of water stress, encompassing rehydration of tissues, repair of drought-induced damage, and resumption of growth and productive processes. This disposition represents the restorative component of drought adaptation, determining how quickly and completely vines return to pre-stress function after water availability improves through rainfall, irrigation, or reduced evaporative demand. Drought recovery involves multiple processes operating at different timescales, from rapid stomatal reopening (minutes to hours), through tissue rehydration and turgor restoration (hours to days), repair of cavitation damage and cellular injury (days to weeks), and growth resumption and reserve replenishment (weeks to months). The completeness and speed of recovery depend on drought severity and duration (more severe stress causing more damage requiring more recovery time), cultivar physiology (stomatal behavior, hydraulic properties, cellular protection mechanisms), and environmental conditions during recovery (temperature, light, water availability). Drought_Recovery_Disposition is economically important because incomplete recovery can reduce productivity in the current season (delayed canopy development, reduced fruit quality) and subsequent seasons (depleted reserves, persistent hydraulic damage), making recovery capacity a key component of sustainable viticulture in drought-prone regions.
IAO_0000116: Drought_Recovery_Disposition is_a Drought_Tolerance_Disposition. Recovery encompasses multiple processes at different timescales, from rapid stomatal reopening to slow hydraulic repair. Child classes include Rehydration_Capacity_Disposition (tissue water restoration) and Growth_Resumption_Disposition (developmental recovery). Recovery completeness depends on drought severity and duration as well as genotype. Isohydric cultivars typically show faster, more complete recovery due to less hydraulic damage during stress. Incomplete recovery can have persistent effects on current and subsequent season productivity.
IAO_0000118: Post-Stress-Wiederherstellung @de
IAO_0000118: Trockenheitserholungs-Disposition @de
IAO_0000118: Wiederbewässerungs-Antwort @de
IAO_0000118: post-drought restoration
IAO_0000118: rewatering response
IAO_0000118: stress recovery capacity
IAO_0000119: Flexas J et al. (2006) Drought-inhibition of photosynthesis in C3 plants: stomatal and non-stomatal limitations revisited, Annals of Botany 98:871-892 Galmes J et al. (2007) Water relations and stomatal characteristics of Mediterranean plants with different growth forms and leaf habits: responses to water stress and recovery, Plant and Soil 290:139-155 Pou A et al. (2012) Anisohydric behaviour in grapevines results in better performance under moderate water stress and recovery than isohydric behaviour, Plant and Soil 359:335-349
has db xref: no direct PO equivalent

Drought Recovery Quality
type: Class
subclass of: Drought Stress Indicator Quality
IAO_0000112: Drought recovery quality evaluation in Napa Valley Cabernet Sauvignon compared the post-stress restoration of function following controlled moderate versus severe stress episodes imposed by irrigation withholding. Following moderate stress (midday stem water potential -1.2 MPa), vines demonstrated excellent drought recovery quality with predawn water potential returning to pre-stress levels within 24 hours of irrigation, stomatal conductance recovering to 80% of unstressed values by 48 hours and 95% by 72 hours, and photosynthesis reaching 90% of maximum within 3 days. In contrast, following severe stress (-1.6 MPa), the same vines showed compromised drought recovery quality with incomplete hydraulic recovery evidenced by predawn potential remaining 0.15 MPa below pre-stress baseline even after 7 days, stomatal conductance recovering to only 70% of unstressed values suggesting persistent non-stomatal limitation, and visible tip desiccation and basal leaf senescence representing permanent tissue loss not recoverable through rehydration. The drought recovery quality differential established -1.4 MPa as the approximate threshold separating fully recoverable moderate stress from partially recoverable severe stress in this cultivar-rootstock combination, informing irrigation management targets ensuring stress episodes remained within the fully recoverable range.
IAO_0000114: IAO_0000122
IAO_0000115: Drought recovery quality is a drought stress indicator quality that inheres in a grapevine organism and represents the capacity to restore normal physiological function, resume growth, and repair stress-induced damage following relief of water deficit through irrigation or precipitation, encompassing the speed of rehydration, the completeness of recovery of photosynthetic and hydraulic function, the restoration of growth processes, and the repair of any stress-induced cellular or tissue damage that may persist beyond the immediate stress period. This quality captures the resilience dimension of drought response that complements tolerance during stress, recognizing that the cumulative impact of drought episodes depends not only on performance during stress but also on the speed and completeness of recovery that determines how rapidly normal function returns and whether lasting damage accumulates across repeated stress cycles. The ontological significance of drought recovery quality lies in its role determining the net productivity and health consequences of drought episodes under the fluctuating water availability conditions typical of many viticultural environments, where recovery between stress episodes may be as important as tolerance during stress for overall seasonal performance. The biological basis of drought recovery encompasses the restoration of tissue water content and turgor as soil water becomes available, the reopening of stomata and recovery of photosynthetic function, the repair of any stress-induced damage to the hydraulic pathway including refilling of embolized xylem vessels, and the resumption of growth processes that were suspended during the stress period. The rate and completeness of recovery vary substantially among grapevine genotypes, with some cultivars showing rapid, complete recovery within days while others exhibit slow recovery with persistent impairment that may require weeks or new tissue development to fully overcome. The interaction…
IAO_0000116: Drought_Recovery_Quality is_a Drought_Stress_Indicator_Quality, serving as parent class for Rehydration_Rate_Quality, Post_Drought_Growth_Resumption_Quality, and Hydraulic_Recovery_Quality which address specific dimensions of the recovery process. This class addresses the overall recovery capacity while child classes capture particular aspects. The stress severity threshold separating full from partial recovery represents critical management information. Recovery may be complete, partial, or negligible depending on stress intensity and duration. Critical for understanding cumulative drought impacts under fluctuating water availability.
IAO_0000118: Dürre-Erholungsqualität @de
IAO_0000118: Nach-Dürre-Wiederherstellung @de
IAO_0000118: Rehydratationsantwort @de
IAO_0000118: Stresserholungskapazität @de
IAO_0000118: drought resilience
IAO_0000118: post-drought restoration
IAO_0000118: rehydration response
IAO_0000118: stress recovery capacity
IAO_0000119: Flexas J et al. (2006) Keeping a positive carbon balance under adverse conditions: responses of photosynthesis and respiration to water stress. Physiologia Plantarum 127:343-352 Lovisolo C et al. (2010) Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update. Functional Plant Biology 37:98-116 Hochberg U et al. (2017) Stomatal closure, basal leaf embolism, and shedding protect the hydraulic integrity of grape stems. Plant Physiology 174:764-775
has db xref: PO:0025610

Drought Stress Indicator Quality
type: Class
subclass of: Stress Response Quality
IAO_0000112: Drought stress indicator quality evaluation in Mendoza established the diagnostic value of multiple water status assessment approaches for Malbec deficit irrigation management. Predawn leaf water potential demonstrated excellent drought stress indicator quality as an integrative measure of vine water status equilibrated with soil, with values correlating strongly (r²=0.89) with soil moisture content and providing reliable differentiation of stress categories with distinct physiological and quality implications. Midday stem water potential showed superior drought stress indicator quality for detecting current-day stress intensity with values responding within hours to irrigation or stress onset, though requiring greater measurement effort. Trunk diameter variation measured by dendrometers provided continuous automated monitoring with good indicator quality for tracking stress development, though with calibration requirements specific to trunk size and growth stage. Visual assessment using standardized symptom scoring showed moderate drought stress indicator quality adequate for identifying severe stress requiring intervention but insufficient for the precise management of mild-to-moderate stress targeting quality optimization, establishing multi-indicator protocols combining practical visual assessment with periodic water potential measurement as the regional standard for deficit irrigation management.
IAO_0000114: IAO_0000122
IAO_0000115: Drought stress indicator quality is a stress response quality that inheres in a grapevine organism and represents the ensemble of physiological, morphological, and biochemical markers that signal the presence and severity of water deficit conditions, providing diagnostic information for assessing vine water status and guiding irrigation management decisions to optimize the balance between water conservation, vine health maintenance, and fruit quality enhancement achievable through controlled water stress application. This quality encompasses both the sensitivity and reliability of various stress indicators as diagnostic tools, recognizing that effective drought stress management requires accurate assessment of vine water status that different indicators provide with varying precision, timing, and practical accessibility. The ontological significance of drought stress indicator quality lies in its role enabling evidence-based irrigation management through objective assessment of vine water status, replacing calendar-based or intuitive watering decisions with responsive protocols that achieve target stress levels supporting specific production objectives from maximum yield through premium quality-focused deficit strategies. The biological basis of drought stress indicators encompasses the progressive physiological responses to declining soil and plant water status, beginning with subtle changes in stomatal conductance and shoot extension rate at incipient stress, progressing through measurable changes in leaf water potential, stem water potential, and trunk diameter as stress intensifies, and ultimately manifesting as visible symptoms including leaf wilting, tendril desiccation, and basal leaf senescence under severe deficit. The temporal sequence of indicator response provides diagnostic information, with highly sensitive indicators including stem water potential and stomatal conductance detecting stress onset before visible symptoms appear, while lagging indicators …
IAO_0000116: Drought_Stress_Indicator_Quality is_a Stress_Response_Quality, serving as parent class for Water_Deficit_Severity_Quality which addresses the categorization of stress intensity levels. This class addresses the diagnostic markers and assessment approaches for water stress rather than the severity classification per se. Distinguished from irrigation management qualities by focusing on stress assessment rather than water application strategies. The hierarchy of indicator sensitivity and practical accessibility informs monitoring protocol design. Critical for implementing regulated deficit irrigation and other water management strategies targeting specific stress levels for quality optimization.
IAO_0000118: Dürresymptome @de
IAO_0000118: Rebenwasserstatus-Indikatoren @de
IAO_0000118: Trockenstress-Indikatoren @de
IAO_0000118: Wasserstress-Marker @de
IAO_0000118: drought symptoms
IAO_0000118: vine water status indicators
IAO_0000118: water deficit markers
IAO_0000118: water stress indicators
IAO_0000119: Choné X et al. (2001) Stem water potential is a sensitive indicator of grapevine water status. Annals of Botany 87:477-483 Williams LE, Araujo FJ (2002) Correlations among predawn leaf, midday leaf, and midday stem water potential and their correlations with other measures of soil and plant water status in Vitis vinifera. Journal of the American Society for Horticultural Science 127:448-454 Intrigliolo DS, Castel JR (2006) Vine and soil-based measures of water status in a Tempranillo vineyard. Vitis 45:157-163
has db xref: PO:0025610

Drought Symptom Expression Quality
type: Class
subclass of: Drought Stress Indicator Quality
IAO_0000112: Drought symptom expression quality assessment in Mendoza established visual scoring protocols for Malbec water status monitoring across 200 hectares of vineyard blocks with variable irrigation infrastructure. A five-point symptom severity scale was developed integrating tendril turgor, shoot tip condition, leaf angle, and basal leaf status into composite scores ranging from 1 (no visible stress) through 3 (moderate stress with wilting and tendril drooping) to 5 (severe stress with extensive leaf damage). Weekly scoring by trained vineyard staff achieved strong correlation (r²=0.78) with periodic predawn water potential measurements, validating drought symptom expression quality assessment as a practical monitoring tool. Spatial mapping of symptom scores identified irrigation system deficiencies causing localized severe stress and guided targeted infrastructure repairs. Management thresholds were established with symptom score 2.5 triggering irrigation scheduling review and score 3.5 requiring immediate irrigation intervention regardless of scheduled timing, demonstrating practical application of drought symptom expression quality assessment for large-scale vineyard management.
IAO_0000114: IAO_0000122
IAO_0000115: Drought symptom expression quality is a drought stress indicator quality that inheres in a grapevine organism and represents the visible morphological manifestations of water deficit stress that develop as declining plant water status exceeds the capacity for physiological compensation, providing field-observable indicators of stress severity that complement instrumental measurements and enable rapid assessment of vine water status across vineyard blocks without requiring specialized equipment or laboratory analysis. This quality encompasses the progression of visual symptoms from subtle early indicators detectable only by trained observers through pronounced symptoms visible to any observer, providing a practical diagnostic framework for stress assessment that integrates multiple observable changes into coherent severity interpretation. The ontological significance of drought symptom expression quality lies in its practical value for vineyard monitoring where the accessibility of visual assessment enables frequent, spatially comprehensive stress evaluation that instrumental methods cannot economically achieve, while recognizing that visual symptoms represent lagging indicators appearing after physiological stress responses have already altered vine function and potentially influenced fruit quality development. The biological basis of drought symptom expression encompasses the progressive failure of turgor maintenance in various plant organs as water potential declines, with different tissues exhibiting symptoms at characteristic stress thresholds based on their osmotic adjustment capacity, cell wall properties, and position within the plant hydraulic architecture. The sequence of symptom appearance provides diagnostic information, with highly sensitive indicators including tendril drooping and shoot tip desiccation appearing at mild-to-moderate stress levels, followed by leaf wilting and rolling at moderate stress, and culminating in leaf chlorosis, necrosis, and a…
IAO_0000116: Drought_Symptom_Expression_Quality is_a Drought_Stress_Indicator_Quality, serving as parent class for specific symptom types including Leaf_Wilting_Quality, Leaf_Rolling_Quality, Tendril_Drooping_Quality, and Shoot_Tip_Desiccation_Quality. This class addresses the visible manifestations of water stress while child classes capture particular symptom characteristics. Distinguished from physiological stress indicators by the focus on observable morphological changes. The lagging nature of visual symptoms relative to physiological responses represents important limitation for time-sensitive management decisions. Practical accessibility advantages visual assessment for routine monitoring across large areas.
IAO_0000118: Trockenstress-Symptomausprägung @de
IAO_0000118: Wasserstress-Symptome @de
IAO_0000118: drought morphological indicators
IAO_0000118: sichtbare Stressexpression @de
IAO_0000118: visible stress expression
IAO_0000118: visual drought symptoms
IAO_0000118: visuelle Dürresymptome @de
IAO_0000118: water stress symptoms
IAO_0000119: Flexas J et al. (2002) Effects of drought on photosynthesis in grapevines under field conditions: an evaluation of stomatal and mesophyll limitations. Functional Plant Biology 29:461-471 Lovisolo C et al. (2010) Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update. Functional Plant Biology 37:98-116 Cifre J et al. (2005) Physiological tools for irrigation scheduling in grapevine (Vitis vinifera L.): an open gate to improve water-use efficiency? Agriculture, Ecosystems and Environment 106:159-170
has db xref: PO:0025610

Drought Tolerance Disposition
type: Class
subclass of: Abiotic Stress Tolerance Disposition
IAO_0000112: Comprehensive characterization of Drought_Tolerance_Disposition at INRAE Montpellier compared physiological responses to progressive soil drying across 25 cultivars in a lysimeter experiment with precise water deficit control. Measurements included predawn and midday leaf water potential, stomatal conductance, photosynthesis, and osmotic potential at full turgor across a range of soil water availability from well-watered to severe stress (predawn water potential -0.2 to -1.2 MPa). Cultivars showed distinct Drought_Tolerance_Disposition strategies. 'Grenache' exhibited isohydric drought tolerance with early stomatal closure (conductance reduced 50% at predawn potential of -0.4 MPa), strict midday water potential regulation (maintained above -1.4 MPa), and minimal osmotic adjustment (0.15 MPa). 'Syrah' displayed anisohydric behavior with sustained stomatal opening (50% reduction only at -0.8 MPa predawn), progressive midday water potential decline to -1.9 MPa under severe stress, and moderate osmotic adjustment (0.35 MPa). 'Sangiovese' showed intermediate characteristics. Under severe stress, 'Grenache' maintained higher leaf relative water content (78% versus 62%) but accumulated less carbon (30% photosynthesis reduction versus 15% in 'Syrah' at moderate stress). Recovery following rewatering was faster in 'Grenache' (full stomatal recovery within 24 hours) compared to 'Syrah' (72 hours to full recovery, with some persistent embolism). These findings demonstrate that Drought_Tolerance_Disposition involves trade-offs between water conservation and carbon gain, with optimal strategy depending on drought severity and duration.
IAO_0000114: IAO_0000122
IAO_0000115: A Drought_Tolerance_Disposition is an Abiotic_Stress_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through physiological, biochemical, and morphological mechanisms that enable maintenance of cellular function, growth, and productivity under soil water deficit conditions that would otherwise cause wilting, metabolic disruption, and yield loss. This disposition represents the capacity to tolerate water stress, critically important for viticulture as grapevines are cultivated across diverse climates ranging from humid to semi-arid, and increasingly relevant under climate change scenarios projecting reduced precipitation and increased drought frequency in many wine regions. Drought tolerance in grapevine involves multiple mechanisms including drought avoidance (deep rooting accessing subsoil water, early phenology escaping late-season drought), dehydration postponement (stomatal regulation conserving water, osmotic adjustment maintaining turgor), and dehydration tolerance (cellular protection mechanisms enabling function at low water potential). The strategic balance between water conservation and carbon gain varies among cultivars, with isohydric types prioritizing water conservation through early stomatal closure while anisohydric types maintain gas exchange longer under stress at the cost of greater dehydration risk. Drought_Tolerance_Disposition encompasses both constitutive traits (root architecture, stomatal density, cuticular properties) and inducible responses (stomatal closure, osmotic adjustment, protective protein accumulation). Understanding genotypic variation in drought tolerance informs cultivar selection for dry climates, rootstock choice for water-limited sites, and irrigation management strategies balancing vine stress with fruit quality optimization.
IAO_0000116: Drought_Tolerance_Disposition is_a Abiotic_Stress_Tolerance_Disposition. Drought tolerance encompasses multiple mechanisms with different costs and benefits, addressed through child classes including Stomatal_Regulation_Disposition and Osmotic_Adjustment_Disposition. The isohydric-anisohydric spectrum represents a fundamental strategic axis in drought response, with neither extreme optimal for all conditions. Drought tolerance interacts with heat tolerance through shared mechanisms (stomatal behavior, membrane stability) and co-occurrence of stresses. Rootstock genotype strongly influences scion drought tolerance through root system properties and hydraulic conductance.
IAO_0000118: Dürreresistenz @de
IAO_0000118: Trockentoleranz-Disposition @de
IAO_0000118: Wassermangel-Toleranz @de
IAO_0000118: drought resistance
IAO_0000118: water deficit tolerance
IAO_0000118: water stress tolerance
IAO_0000119: Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105:661-676 Lovisolo C et al. (2010) Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update, Functional Plant Biology 37:98-116 Schultz HR (2003) Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought, Plant Cell and Environment 26:1393-1405
has db xref: no direct PO equivalent

Drought Tolerant Rootstock Role
type: Class
subclass of: Abiotic Stress Tolerant Rootstock Role
IAO_0000112: 110 Richter (V. berlandieri × V. rupestris) demonstrates high drought tolerance with root penetration exceeding 4 m depth on permeable substrates, maintaining Tempranillo yields of 5-7 t/ha under 300-400 mm annual precipitation in non-irrigated Ribera del Duero vineyards where shallow-rooted rootstocks fail. 140 Ruggeri (V. berlandieri × V. rupestris) shows exceptional drought tolerance in Sicily, supporting Nero d'Avola production on hillside sites receiving less than 350 mm rainfall with summer drought periods exceeding 4 months. 1103 Paulsen (V. berlandieri × V. rupestris) provides drought tolerance to Aglianico in Campania's volcanic tuff soils, maintaining predawn leaf water potentials above -0.4 MPa when own-rooted vines decline below -0.8 MPa.
IAO_0000114: IAO_0000122
IAO_0000115: An abiotic stress-tolerant rootstock role that inheres in a grafted rootstock by virtue of its capacity to maintain scion productivity and survival under water-limited conditions. Drought-tolerant rootstocks sustain vine function during soil water deficit through multiple physiological mechanisms including deep and extensive root system architecture (rooting depth exceeding 3-4 m, root density of 1.5-3.0 km/m³ in deep soil horizons), high root hydraulic conductance under declining soil water potential, efficient stomatal regulation coordinated with root-sourced ABA signaling, osmotic adjustment in root cells maintaining turgor and water uptake at soil water potentials below -1.5 MPa, and xylem anatomy featuring smaller vessel diameters (typically 30-50 µm) that resist cavitation under high tension. Drought tolerance is quantified by the soil water potential threshold at which stomatal closure occurs (drought-tolerant rootstocks maintaining stomatal conductance to -1.5 to -2.0 MPa versus -0.8 to -1.2 MPa for drought-sensitive genotypes), by predawn leaf water potential maintenance, and by yield stability across wet and dry seasons.
IAO_0000116: Drought_Tolerant_Rootstock_Role is subclassed into High_Drought_Tolerance_Rootstock_Role and Moderate_Drought_Tolerance_Rootstock_Role, reflecting the continuum of drought adaptation among rootstock genotypes. The V. berlandieri × V. rupestris parentage combination (110R, 140Ru, 1103P, 99R) consistently produces drought-tolerant progeny, as both parental species evolved in semi-arid limestone habitats of central Texas (V. berlandieri) and the Ozark Plateau (V. rupestris). Climate change projections of increasing drought frequency and severity are driving renewed breeding interest in drought tolerance as a primary rootstock selection criterion.
IAO_0000118: Trockenlagen-Unterlage @de
IAO_0000118: drought resistant rootstock
IAO_0000118: drought tolerant rootstock
IAO_0000118: dry-farming rootstock
IAO_0000118: trockenheitsresistente Unterlage @de
IAO_0000118: trockenheitstolerante Unterlage @de
IAO_0000118: wasserstresstolerante Unterlage @de
IAO_0000118: water stress tolerant rootstock
IAO_0000119: Carbonneau A (1985) The early selection of grapevine rootstocks for resistance to drought conditions, American Journal of Enology and Viticulture 36: 195-198 Serra I et al. (2014) The interaction between rootstocks and cultivars to enhance drought tolerance in grapevine, Australian Journal of Grape and Wine Research 20: 1-14 Alsina MM et al. (2011) Seasonal changes of whole root system conductance by a drought-tolerant grape root system, Journal of Experimental Botany 62: 99-109
has db xref: no direct PO equivalent

Dry Farmed Role
type: Class
subclass of: Production System Role
IAO_0000112: Zinfandel vines in Sonoma County's Dry Creek Valley bearing a dry-farmed role develop root systems reaching 5-8 m depth in deep alluvial soils, maintain predawn leaf water potentials of -0.3 to -0.6 MPa during July-August without supplemental water, and produce concentrated fruit at 4-7 t/ha with berry weights of 1.0-1.4 g compared to 1.6-2.0 g for irrigated counterparts, yielding wines with characteristically higher phenolic concentration and flavor intensity valued at premium price points.
IAO_0000114: IAO_0000122
IAO_0000115: A production system role that inheres in a grapevine cultivated exclusively with natural precipitation and stored soil moisture without any supplemental irrigation, relying on deep root development, adapted cultivar selection, and soil moisture conservation techniques to sustain vine productivity through seasonal drought periods.
IAO_0000116: Dry_Farmed_Role is the historical default for European viticulture where irrigation was traditionally prohibited in many appellations (and remains restricted in most French AOC and many Italian DOC regulations). The role is increasingly recognized as a quality-differentiation strategy in New World regions where irrigation is otherwise standard practice: organizations such as the Dry Farming Institute actively promote dry farming as a climate-resilient and terroir-expressive approach. The role is mutually exclusive with Irrigated_Role and its subclasses. Minimum annual precipitation thresholds for viable dry farming vary from 250-400 mm depending on soil water-holding capacity, evapotranspiration rates, and cultivar drought tolerance.
IAO_0000118: Regenfeldbau-Rolle @de
IAO_0000118: Trockenanbau-Rolle @de
IAO_0000118: dry-farmed vine role
IAO_0000118: non-irrigated production role
IAO_0000118: rainfed viticulture role
IAO_0000118: unbewässerte Produktionsrolle @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 469-498 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105: 661-676 Smart RE and Robinson M (1991) Sunlight into Wine, Winetitles pp: 98-112
has db xref: no direct PO equivalent

Dry Mass Quality
type: Class
subclass of: Mass Quality
disjoint with: Fresh Mass Quality
IAO_0000112: Growth analysis in virus-infected versus healthy Cabernet Franc vines utilizes seasonal dry mass accumulation to quantify the impact of Grapevine Leafroll-associated Virus 3 (GLRaV-3) on vine productivity, revealing reductions of 25-40% in total vine dry mass accumulation in infected vines due to impaired photosynthesis, reduced leaf area development, and altered carbon partitioning, with berry dry mass at harvest reduced by 15-30% contributing to lower yield and delayed ripening.
IAO_0000114: IAO_0000122
IAO_0000115: Dry_Mass_Quality represents the mass of a grapevine organ after removal of all free and bound water through controlled drying, reflecting the accumulated structural compounds, storage reserves, and metabolites exclusive of water. This quality provides a stable measurement basis unaffected by hydration status, enabling rigorous comparison of growth, productivity, and composition across varying environmental conditions and measurement times. Dry mass is the preferred basis for expressing concentrations in plant physiology and biochemistry because it normalizes for water content variation. Organ dry mass accumulates through the growing season as photosynthetically fixed carbon is incorporated into structural tissues (cellulose, lignin, proteins) and storage compounds (starch, sugars, lipids, minerals). Berry dry mass increases continuously from fruit set through harvest, even during late ripening when fresh mass may plateau or decline due to water loss. Cluster dry mass relative to vegetative dry mass indicates the partitioning of photoassimilates between reproductive and vegetative sinks. Dry mass determination requires drying organs to constant mass, typically achieved at 60-80°C for 48-96 hours in forced-air ovens, followed by weighing on analytical balances. Higher temperatures accelerate drying but may volatilize some organic compounds. Freeze-drying (lyophilization) preserves volatile compounds for subsequent chemical analysis but requires longer processing times. The ratio of dry mass to fresh mass, expressed as dry matter percentage or dry matter content, typically ranges from 15-25% for ripe berries depending on sugar concentration.
IAO_0000116: Dry_Mass_Quality provides the stable mass measurement unaffected by organ water status. Drying protocols must be standardized and reported (temperature, duration, apparatus) because residual moisture content depends on drying conditions. Some dry mass determination protocols distinguish structural dry mass (residue after extraction of soluble compounds) from total dry mass, relevant for carbon balance studies. Dry mass is the denominator for specific leaf area (SLA = leaf area / leaf dry mass), a key ecophysiological trait. For chemical analysis, concentration data expressed per unit dry mass (mg/g DM) enables comparison across samples with varying moisture content.
IAO_0000118: Trockengewicht @de
IAO_0000118: Trockenmasse @de
IAO_0000118: Trockensubstanz @de
IAO_0000118: dry matter mass
IAO_0000118: dry weight
IAO_0000118: oven-dried mass
IAO_0000118: wasserfreie Masse @de
IAO_0000118: water-free mass
IAO_0000119: Keller M et al. (2015) Warm Spring Temperatures Induce Persistent Season-Long Changes in Shoot Development in Grapevines. Annals of Botany 116(3): 399-408 Ollat N et al. (2002) Organic Acid Metabolism in Roots of Various Grapevine (Vitis) Rootstocks Submitted to Iron Deficiency and Bicarbonate Nutrition. Journal of Plant Nutrition 25(8): 1649-1665
has db xref: no direct PO equivalent

Dry Stigma
type: Class
subclass of: Stigma
IAO_0000112: Chardonnay hermaphrodite flowers at BBCH 57-59 (flower buds swollen, pre-anthesis) exhibit pre-receptive dry stigmas with matte appearance, no visible exudate, and papillae in non-secretory state, achieving <12% pollen germination if pollen is artificially applied at this stage, demonstrating that dry pre-receptive stigmas cannot support effective pollination and that calyptra shedding and receptivity activation must occur before successful pollination is possible. Merlot flowers at 7-9 days post-calyptra shedding show post-receptive dry stigmas with dry matte appearance, no wet exudate (compared to glistening wet appearance during days 1-6), and often brownish discoloration as papillae undergo senescence, achieving <8% pollen germination and <5% fruit set when pollen is applied at this late stage, demonstrating that stigmas have exited the receptivity window and pollination is no longer effective. Syrah rare functionally male flowers exhibit non-receptive dry stigmas throughout the bloom period with consistently dry matte appearance, minimal or absent exudate production even at expected peak receptivity timing (days 1-3 post-calyptra shedding when hermaphrodite stigmas are maximally receptive), achieving <15% pollen germination and <8% fruit set despite adequate pollen availability, with reproductive failure primarily due to stigma non-receptivity rather than to stamen defects or ovule problems. Wild V. vinifera ssp. sylvestris staminate male flowers show completely non-receptive dry vestigial stigmas with dry appearance throughout bloom, no exudate secretion, and <5% pollen germination capability, representing non-functional stigmas where developmental suppression prevents any receptivity achievement.
IAO_0000114: IAO_0000122
IAO_0000115: A dry stigma is a stigma lacking wet stigmatic exudate on its surface, appearing dry or matte rather than glistening, representing either the pre-receptive state before exudate secretion activates, the post-receptive state after exudate production has ceased and surface exudate has dried, or the non-receptive state in functionally male and staminate flowers where exudate secretion is absent or minimal, with dry stigmas generally unable to support pollen germination and fertilization. Dry stigmas are characterized by= (1) absence of visible wet exudate coating papillae, with stigma surface appearing dry, matte, or dull rather than glistening (2) papillae in non-secretory state with secretory apparatus inactive (pre-receptive) or degraded (post-receptive), or secretory apparatus absent/non-functional (non-receptive functionally male/staminate types) (3) papillae often showing reduced turgor in post-receptive dry stigmas with cells partially collapsed or desiccated (4) surface sometimes showing remnants of dried crystallized exudate components in post-receptive stigmas, appearing as deposits or residues (5) inability to support pollen germination, with 6-8 days post-calyptra shedding) where exudate secretion has ceased and existing exudate has dried, representing normal developmental state after receptivity completion (3) non-receptive dry stigmas in functionally male and staminate flowers where exudate secretion is absent or minimal throughout the bloom period, representing genetic/developmental condition preventing normal receptivity achievement. The transition from dry (pre-receptive) to wet (receptive) marks the onset of stigma receptivity and defines when pollination becomes possible, typically occurring at or slightly before calyptra shedding (BBCH 60-61) in hermaphrodite flowers through activation of exudate secretion triggered by developmental signals and environmental conditions. The transition from wet (receptive) to dry (post-receptive) marks the end of the …
IAO_0000116: Dry_Stigma represents absence of wet exudate and must be distinguished from Receptive_Stigma (wet exudate present, pollen germination supported). The dry condition can represent normal developmental states (pre-receptive or post-receptive) or genetic/developmental conditions preventing receptivity (non-receptive functionally male/staminate types). Sub-classification into Non_Receptive_Dry and Post_Receptive_Dry distinguishes between stigmas that fail to achieve receptivity versus stigmas that achieved receptivity but have completed the receptivity period. Understanding dry stigma conditions is essential for interpreting stigma developmental state, for timing pollination operations, and for diagnosing reproductive failures related to stigma dysfunction or asynchrony between stigma state and pollen availability.
IAO_0000118: exudatlose Narbe @de
IAO_0000118: matte stigma surface
IAO_0000118: nicht-feuchtes Stigma @de
IAO_0000118: non-secreting stigma
IAO_0000118: trockene Narbe @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-108 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-101 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=94-106.
has db xref: PO:0009073

Drying Sensation Quality
type: Class
subclass of: Tactile Astringency Quality
disjoint with: Puckering Quality
IAO_0000112: Drying sensation comparison between young Tannat (severe drying 8/10, chalky-parching character persisting 30+ seconds) and young Pinot Noir (mild drying 3/10, subtle textural change clearing within 10 seconds) demonstrates variety-driven tannin differences where Tannat's high tannin concentration creates dramatic mouth drying requiring substantial aging for softening, while Pinot Noir's naturally fine tannins produce gentle drying appropriate for early consumption, illustrating how drying intensity indicates both variety character and aging requirements.
IAO_0000114: IAO_0000122
IAO_0000115: Drying sensation quality is a tactile astringency quality that represents the perception of moisture removal and reduced lubrication in the oral cavity, characterizing the fundamental tactile component of astringency where the mouth feels progressively drier with continued wine contact as salivary proteins are precipitated by polyphenolic compounds. Within the BFO framework, this quality specifically addresses the dehydration-like dimension of astringent tactile perception, distinguishing the drying sensation from puckering while recognizing that drying provides the primary sensory evidence of tannin-saliva interaction that defines astringent character. The ontological significance lies in drying sensation providing the quantitative assessment of astringency intensity, where the degree of perceived dryness correlates with tannin concentration and reactivity, enabling evaluation of both current astringency level and aging trajectory through the relationship between drying intensity and tannin structural parameters. The physiological basis for drying sensation involves progressive depletion of salivary lubrication as proline-rich proteins bind to tannins and precipitate, with the resulting reduction in oral lubricant creating friction between tongue, palate, and cheek surfaces that mechanoreceptors interpret as dryness, a sensation that intensifies with repeated exposure as protein reserves are depleted faster than saliva can replenish them. The compositional factors affecting drying intensity include tannin concentration (primary determinant), tannin molecular weight distribution (smaller tannins creating more aggressive drying), tannin galloylation degree (increasing protein-binding affinity), and wine matrix factors (polysaccharides and proteins reducing drying, lower pH increasing it). The descriptive vocabulary for drying ranges from barely perceptible (slight textural change) through moderate (obvious dryness requiring palate refreshment) to severe (chalky, parc…
IAO_0000116: Drying_Sensation_Quality addresses the moisture-reduction dimension of tactile astringency, representing the primary quantitative component of astringent perception. This quality correlates with tannin concentration and reactivity, enabling intensity assessment and aging prediction. The class supports astringency evaluation through the specific drying component distinct from puckering or roughening sensations.
IAO_0000118: Austrocknungsgefühl @de
IAO_0000118: Mundaustrocknung @de
IAO_0000118: Trocknungsempfindung @de
IAO_0000118: adstringierende Trockenheit @de
IAO_0000118: astringent dryness
IAO_0000118: mouth drying
IAO_0000118: oral dehydration
IAO_0000118: parching sensation
IAO_0000119: Prinz JF, Lucas PW (2000) Saliva tannin interactions. Journal of Oral Rehabilitation 27(11): 991-994 Condelli N et al. (2006) Prediction of perceived astringency induced by phenolic compounds. Food Quality and Preference 17(7-8): 555-564
has db xref: no direct PO equivalent

Dwarfing Rootstock Role
type: Class
subclass of: Vigor Modifying Rootstock Role
IAO_0000112: Riparia Gloire de Montpellier on shallow chalky soils in Champagne acts as a dwarfing rootstock for Chardonnay, with pruning weights falling below 0.15 kg/m in high-density plantings at 8,000-10,000 vines/ha, where the reduced canopy facilitates mechanical harvesting and promotes the high-acid, low-yield profile essential for base wine production. In experimental high-density trials at INRAE Montpellier, certain V. riparia × V. rupestris selections reduced Syrah scion growth to under 0.1 kg/m pruning weight at densities exceeding 12,000 vines/ha.
IAO_0000114: IAO_0000122
IAO_0000115: A vigor-modifying rootstock role that inheres in a grafted rootstock by virtue of its capacity to severely restrict scion vegetative growth, reducing pruning weight by 40-60% or more below moderate-vigor references. Dwarfing rootstocks produce scion pruning weights typically below 0.2 kg/m, shoot lengths often under 0.6 m per season, and markedly reduced canopy volume with leaf area indices below 1.5. The extreme growth limitation results from very restricted root system development, low root hydraulic conductance, minimal xylem vessel diameter (often below 40 µm), and strongly reduced cytokinin-to-ABA ratios in xylem sap. Dwarfing rootstocks are used in specialized contexts such as high-density planting systems (8,000-15,000 vines/ha), mechanized viticultural operations, and experimental settings investigating minimum canopy requirements for fruit maturation.
IAO_0000116: Dwarfing_Rootstock_Role is distinguished from Low_Vigor_Rootstock_Role by the severity of growth restriction, which may compromise economic viability at conventional planting densities (1,500-4,000 vines/ha). True dwarfing effects in grapevine rootstocks are less pronounced and less precisely controlled than in apple rootstocks (e.g., M.9, M.27), and the dwarfing classification in viticulture often reflects an interaction between inherently low-vigor genotypes and restricting site conditions rather than genotype alone. The concept is gaining renewed interest in the context of climate adaptation strategies seeking smaller canopies with reduced water demand.
IAO_0000118: Zwergunterlage @de
IAO_0000118: dwarfing rootstock
IAO_0000118: sehr schwache Unterlage @de
IAO_0000118: severely devigorating rootstock
IAO_0000118: stark schwachwüchsige Unterlage @de
IAO_0000118: very low vigor rootstock
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp.: 285-310 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review, American Journal of Enology and Viticulture 60(3): 251-268 Dry N (2007) Grapevine rootstocks, Lythrum Press
has db xref: no direct PO equivalent

Dying Senescent Feeder Root
type: Class
subclass of: Senescent Feeder Root
IAO_0000112: Cabernet Sauvignon showing dying senescent feeder roots in November, soil core examination revealing feeder roots with dark brown coloration, completely collapsed morphology, extensive tissue disintegration, microscopic examination showing cytoplasmic liquefaction with no recognizable organelles, FDA staining completely negative confirming membrane death, isotope tracing showing zero uptake, roots 9-13 months post-initiation in terminal dying phase comprising estimated 8% of feeder root population, dying feeder roots representing final stage before complete death and decomposition
IAO_0000114: IAO_0000122
IAO_0000115: Dying senescent feeder root is senescent feeder root in final stages of programmed cell death showing advanced degradation approaching complete loss of cellular organization, typically 6-14 months post-initiation representing terminal days to weeks of feeder root existence, characterized by complete loss of turgor with fully collapsed structure, extensive cytoplasmic disintegration with few or no recognizable organelles, severely compromised membranes allowing unrestricted leakage, dark brown coloration from accumulated phenolics and oxidation products, and imminent or occurring cell death marking transition from senescing living tissue to dead organic matter before decomposition, with dying senescent feeder roots showing terminal autophagy consuming remaining cellular contents, walls potentially beginning to fragment or separate from parent root, cortex potentially sloughing leaving only vascular cylinder remnant, and demonstrating that dying phase represents final irreversible stage where cellular machinery ceased function and feeder root transitioning to substrate for soil microorganisms contributing to decomposition and nutrient cycling. Dying senescent feeder root structural deterioration includes= showing complete collapse (total turgor loss causing feeder root to flatten or shrivel beyond recognition of original form), exhibiting extensive wall damage (cell walls potentially fragmenting, cracking, or separating), demonstrating cortical sloughing (cortex tissues potentially detaching from stele leaving exposed vascular cylinder), revealing tissue liquefaction (advanced degradation reducing tissues to amorphous material), and displaying detachment tendency (dying feeder roots potentially separating from parent root through continued degradation). Dying senescent feeder root membrane failure includes= showing complete permeability loss (membranes so degraded allowing free passage of all solutes eliminating compartmentation), exhibiting plasma membrane rupture (p…
IAO_0000116: Dying_Senescent_Feeder_Root emphasizes terminal death stage and imminent decomposition and is distinguished from earlier senescence by focus on complete functional loss and structural collapse. Critical for understanding final degradation, membrane failure, biochemical endgame, decomposition initiation, and the terminal dying phase marking feeder root transition from senescing tissue to dead organic matter entering decomposition.
IAO_0000118: Final-stage senescent root
IAO_0000118: Moribund fine root
IAO_0000118: Moribunde Feinwurzel @de
IAO_0000118: Sterbende seneszente Feinwurzel @de
IAO_0000118: Terminal-seneszente Saugwurzel @de
IAO_0000118: Terminally dying feeder root
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0009005

Dying Senescent Root Hair
type: Class
subclass of: Senescent Root Hair
disjoint with: Non Functional Senescent Root Hair
IAO_0000112: Chardonnay grafted on Teleki 5C rootstock showing dying senescent root hairs 55-65 mm from root tip, hairs 9-12 days post-initiation in terminal dying phase, microscopic examination revealing completely collapsed morphology with dark brown coloration, extensive cytoplasmic disintegration with no recognizable organelles, FDA viability staining completely negative indicating membrane death, some hairs partially detached from root surface, dying hairs representing <8% of total hair population due to brief dying phase preceding complete death and sloughing
IAO_0000114: IAO_0000122
IAO_0000115: Dying senescent root hair is senescent root hair in final stages of programmed cell death showing advanced degradation approaching complete loss of cellular organization, typically 7-12 days post-initiation representing terminal 1-2 days of hair existence, characterized by complete loss of turgor with fully collapsed structure, extensive cytoplasmic disintegration with few or no recognizable organelles, severely compromised membranes allowing unrestricted leakage, brown or dark coloration from accumulated phenolics and oxidation products, and imminent or occurring cell death marking transition from living senescing cell to dead cellular remains, with dying senescent root hair showing terminal autophagy consuming remaining cellular contents, wall potentially beginning to fragment or separate from root surface, and demonstrating that dying phase represents final irreversible stage of hair life where cellular machinery has ceased function and hair is transitioning to dead organic matter before sloughing or decomposition. Dying senescent root hair structural deterioration includes= showing complete collapse (total loss of turgor causing hair to flatten or shrivel beyond recognition of original cylindrical form), exhibiting extensive wall damage (cell wall potentially fragmenting, cracking, or separating from parent cell), demonstrating cytoplasmic liquefaction (cytoplasm degrading to amorphous material lacking organization), revealing organelle remnants only (no intact functional organelles remaining only debris from degradation), and displaying detachment tendency (dying hairs often partially or completely separating from root surface). Dying senescent root hair membrane failure includes= showing complete loss of selective permeability (membranes so damaged allowing free passage of all solutes losing all compartmentation), exhibiting plasma membrane rupture (plasma membrane potentially breaking down completely losing barrier function), demonstrating organellar membrane…
IAO_0000116: Dying_Senescent_Root_Hair emphasizes terminal death stage and advanced degradation and is distinguished from earlier senescence by focus on imminent complete cell death. Critical for understanding final degradation, membrane failure, functional cessation, biochemical endgame, visible indicators of death, and the terminal dying phase marking transition from living senescing cell to dead organic matter before sloughing.
IAO_0000118: Final-stage senescent hair
IAO_0000118: Moribund root hair
IAO_0000118: Moribunde Wurzelhaare @de
IAO_0000118: Sterbende seneszente Wurzelhaare @de
IAO_0000118: Terminal-alternde Haare @de
IAO_0000118: Terminally dying hair
IAO_0000119: Peterson, R. L., & Farquhar, M. L. (1996). Root hairs= Specialized tubular cells extending root surfaces. The Botanical Review, 62(1), 1-40.
has db xref: PO:0000256

Early Aborted Seed
type: Class
subclass of: Aborted Seed
disjoint with: Late Aborted Seed
IAO_0000112: Thompson Seedless exhibits characteristic early seed abortion at 7-12 days post-fertilization, producing 0.5-1.0 mm brown seed traces and requiring GA3 treatment (10-15 ppm at BBCH 71) to achieve 15-17 mm berry diameter, with embryo abortion occurring during globular stage before significant endosperm accumulation
IAO_0000114: IAO_0000122
IAO_0000115: An early aborted seed is an aborted seed of Vitis vinifera that undergoes developmental failure and tissue degeneration during early post-fertilization stages (1-3 weeks post-fertilization, corresponding to BBCH 71-73), resulting in minimal seed trace remnants (typically 0.2-1.5 mm) and significant reduction in final berry size in cultivars that normally produce seeds. Early seed abortion represents the most severe form of seed developmental failure, occurring before substantial embryo or endosperm development and before seeds have exerted significant hormonal influence on berry expansion. This abortion timing is characteristic of stenospermocarpic seedless cultivars where genetic programs trigger early embryo or endosperm collapse. Developmental characteristics of early aborted seeds include= abortion occurring during embryo globular or early heart stage (7-21 days post-fertilization), minimal tissue differentiation before abortion initiation, rapid tissue browning and desiccation following abortion, and integration of small brown remnants into developing berry locular cavity. The early timing of abortion has critical consequences for berry development= because developing seeds are primary sources of auxins and gibberellins that promote berry cell division and expansion during Phase I growth (0-4 weeks post-fruit set), early seed abortion results in dramatically reduced berry size. Seedless table grape cultivars with early abortion typically produce berries 6-12 mm diameter without gibberellin treatment compared to 12-18 mm for seeded cultivars. Commercial seedless table grape production employs exogenous gibberellin applications (typically GA3 at 5-20 ppm during fruit set and cell division phases) to compensate for loss of seed-derived hormones and achieve marketable berry sizes (14-20 mm diameter). Early aborted seeds in normally seeded cultivars indicate severe problems during fruit set= extreme environmental stress (temperatures 35°C during flowering and immedi…
IAO_0000116: Early_Aborted_Seed emphasizes very early developmental failure timing and is distinguished from Late_Aborted_Seed (abortion after substantial embryo/endosperm development) by minimal seed trace size and maximal impact on berry size reduction. Critical for understanding stenospermocarpic seedless mechanisms, gibberellin application requirements in seedless table grape production, and severe stress indicators during fruit set in seeded cultivars.
IAO_0000118: Frühabortierter Samen @de
IAO_0000118: Minimal seed trace
IAO_0000118: Minimaler Kernrest @de
IAO_0000118: Stenospermocarpic abortion
IAO_0000118: Stenospermokarpe Samenanlage @de
IAO_0000119: Ebadi, A., Sedgley, M., May, P., & Coombe, B. G. (1996). Seed development and abortion in Vitis vinifera L., cv. Chardonnay. International Journal of Plant Sciences, 157(6), 703-712. | Staudt, G., & Schneider, W. (1980). Seed development in grape cultivars. Vitis, 19, 230-242.
has db xref: PO:0009010

Early Aborted Tendril
type: Class
subclass of: Aborted Tendril
IAO_0000112: An early aborted tendril at node 3 on a severely nitrogen-deficient shoot of Vitis vinifera cv. Pinot Noir in Burgundy, France, appearing as a 1.2 cm brownish protrusion at the node position where a tendril would normally develop, showing no recognizable tendril morphology or differentiation beyond a simple bump with necrotic tip, occurring in a vineyard with soil nitrogen levels below 15 ppm nitrate-nitrogen during critical shoot development in May, with 75% of expected tendril positions on affected vines showing similar early abortion, while leaves showed characteristic nitrogen deficiency symptoms including pale yellow-green coloration and reduced size, and shoot extension was severely limited to 45 cm total length compared to normal 120-150 cm, measured at nominal BBCH stage 55 (inflorescence clearly visible) though inflorescence development was also severely compromised.
IAO_0000114: IAO_0000122
IAO_0000115: An aborted tendril that ceased development during the initial phases of organogenesis in Vitis vinifera, characterized by developmental arrest occurring before tendril primordia have completed basic structural differentiation into recognizable tendril form, typically manifesting as small protrusions, bumps, or rudimentary structures of 0.5-3 cm length at node positions where tendrils would normally develop, showing minimal tissue differentiation with largely undifferentiated parenchyma cells, absence of functional vascular tissue, and failure to initiate the elongation growth phase that would produce characteristic tendril morphology. Early aborted tendrils result from severe developmental constraints present at the earliest organogenic stages including extreme resource scarcity during shoot apex development when meristematic activity establishes organ primordia, critical environmental stresses including severe water deficit or temperature extremes during the 1-2 week period of initial tendril initiation, fundamental hormonal imbalances affecting organ identity specification or meristematic competence, severe pathogen infection or pest damage affecting shoot apex tissues, or genetic mutations disrupting early developmental programs. These abortion events represent the most severe developmental failures, occurring before significant metabolic investment in tendril structures, and indicate critical stress conditions or fundamental physiological problems affecting the entire shoot apex rather than individual organ development, often correlating with simultaneous failures in leaf development, internode elongation, or inflorescence formation.
IAO_0000116: Early aborted tendrils are distinguished from late aborted tendrils by the developmental stage at which arrest occurs, with early abortion preventing achievement of recognizable tendril morphology while late abortion occurs after basic structural differentiation is complete. Early abortion is diagnostically significant because it indicates severe stress during critical shoot apex development when organ primordia are being established, representing more serious physiological problems than late abortion which affects individual organs after apex function is established. The distinction between early aborted tendrils and complete tendril absence (no primordium formation) can be subtle, requiring careful inspection of node positions during early shoot development. Early abortion patterns correlating with leaf and inflorescence problems indicate systemic shoot apex dysfunction requiring urgent intervention, while isolated early tendril abortion may reflect normal developmental variation or localized damage.
IAO_0000118: anfangsstadium entwicklungsgestörte Kletterorgan @de
IAO_0000118: early developmental arrest tendril
IAO_0000118: früh-abortierte Ranke @de
IAO_0000118: initial stage failed tendril
IAO_0000118: primordial abortion tendril
IAO_0000118: primordial-stadium fehlgeschlagene Ranke @de
IAO_0000119: Based on Srinivasan & Mullins (1981) "Physiology of flowering in the grapevine - a review" American Journal of Enology and Viticulture 32=47-63 Boss & Thomas (2002) "Tendrils of grapevine Vitis vinifera L. are inflorescence homologues" Australian Journal of Grape and Wine Research 8=37-39 Carmona et al. (2008) "Grapevine bud dormancy= environmental and molecular aspects" Revista Brasileira de Fruticultura 30=257-408 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 329-352.
has db xref: PO:0025356

Early Anthesis
type: Class
subclass of: Anthesis
IAO_0000112: Pinot Noir in Burgundy shows early anthesis during early June Year N+1 at BBCH 61-62 over 2-3 days June 3-5, with 10-20% flowers opening initially in apical cluster regions, caps shedding exposing reproductive organs, stigmas developing receptivity with exudate production, under continental climate conditions of 19-24°C temperature, 55-70% relative humidity, typical of this early-to-mid season cultivar initiating flowering before mid-June
IAO_0000114: IAO_0000122
IAO_0000115: Early anthesis represents the initial flowering phase when first flowers begin opening through cap shedding, establishing onset of reproductive function within cluster and marking critical transition from developmental to reproductive processes, corresponding to BBCH 61-62 stages with 10-20% flowers open. This critical initiation stage occurs during early June in temperate regions Year N+1, typically spanning 2-3 days as earliest-maturing flowers begin opening creating foundation for subsequent mass flowering, with timing representing major phenological marker for vineyard management and climate studies. Initial flower opening shows sporadic pattern with earliest flowers typically in apical cluster regions reflecting most advanced development from earliest primordium formation, with 5-10% flowers opening on first day increasing to 15-25% by end of early anthesis period, establishing progressive opening pattern. Cap shedding initiation in earliest flowers shows characteristic sequence with calyptra loosening visible as slight gap appearing at base between cap and receptacle, progressive lifting as abscission zone cells separate, upward movement driven by expanding reproductive organs and turgor forces, and complete detachment with cap falling away exposing reproductive structures. Reproductive organ exposure in early-opening flowers reveals functional structures with five stamens positioned around central pistil, anthers beginning to show color change from green to yellow-brown indicating approaching maturity, stigma surface developing papillate cells and exudate production, and overall flower structure delicate and vulnerable. Anther maturation in early-opening flowers shows final preparation for dehiscence with pollen completing maturation to tricellular state, anther walls undergoing structural changes preparing stomium zones for opening, and anthers positioned for effective pollen release and transfer to stigma. Stigma development in early-opening flowers shows r…
IAO_0000116: Early_Anthesis is first of two major Anthesis subphases, distinguished by initial flower opening establishing reproductive onset. Corresponds to BBCH 61-62 with 10-20% flowers open. Subdivided into First_Flowers_Opening, Initial_Cap_Shedding, and Stigma_Receptivity_Onset. Transitions to Peak_Anthesis as flowering intensity increases. Critical period for weather sensitivity and management preparation. Timing represents major phenological marker.
IAO_0000118: Blühbeginn @de
IAO_0000118: beginnende Blüte @de
IAO_0000118: beginning anthesis
IAO_0000118: early flower opening
IAO_0000118: flowering onset
IAO_0000118: frühe Anthese @de
IAO_0000118: initial bloom
IAO_0000118: initiale Blütenöffnung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-368 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Early Berry Formation
type: Class
subclass of: Berry Initiation
IAO_0000112: Pinot Noir in Burgundy shows early berry formation during early-mid July Year N+1 at BBCH 71, with pericarp differentiating into 8-10 cell layer exocarp skin, abundant mesocarp flesh cells, and 2-3 cell layer endocarp, vascular network ramifying through tissues, chlorophyll content reaching 0.8-1.2 mg/g fresh weight creating green photosynthetic berry, berry diameter 14-20 mm, under continental conditions of 22-28°C temperature, typical of this early-to-mid season cultivar establishing functional berry structure
IAO_0000114: IAO_0000122
IAO_0000115: Early berry formation represents the structural organization phase during berry initiation when rapidly expanding ovary differentiates into recognizable berry architecture with distinct pericarp layers including exocarp skin, mesocarp flesh, and endocarp seed cavity lining, establishes vascular network for nutrient delivery, develops green photosynthetically active tissues, and creates functional berry structure capable of supporting continued development through ripening. This essential organization phase occurs during early fruit development in late June-early July in temperate regions Year N+1, proceeding over 2-3 weeks as berry structure establishes, corresponding to BBCH 71 young fruit stages. Berry formation encompasses coordinated processes including pericarp tissue differentiation creating specialized layers, vascular system development establishing transport infrastructure, cellular organization producing functional tissue architecture, chlorophyll accumulation creating green photosynthetic berry, and structural maturation preparing berry for subsequent developmental phases. Pericarp differentiation shows subdivision into three distinct tissue layers with specific functions, differentiation proceeding during early expansion phase, and layer specialization establishing by 3-4 weeks post-fertilization. Exocarp outer layer development shows formation of future berry skin from outer pericarp cells, cell division producing epidermal and subepidermal layers, chloroplast development creating green coloration, cuticle formation beginning waxy surface protection, and specialized cell types differentiating including future stomata though functionality declining later. Exocarp characteristics show typically 6-12 cell layers thick in young berry, actively photosynthetic during early development contributing 5-15% berry carbon requirements, protective barrier function against pathogens and water loss, and eventual transformation during ripening to colored skin. Mesocarp…
IAO_0000116: Early_Berry_Formation is third phase of Berry_Initiation, distinguished by structural organization and tissue differentiation. Represents pericarp differentiation into exocarp, mesocarp, endocarp layers. Vascular development establishes transport network. Chlorophyll accumulation creates photosynthetic green berry. Duration 2-3 weeks overlapping with expansion. Establishes functional berry architecture. Follows Ovary_Expansion_Initiation. Precedes Berry_Commitment. Determines berry structural foundation affecting quality.
IAO_0000118: Beeren-Architektur-Etablierung @de
IAO_0000118: Beerenstruktur-Entwicklung @de
IAO_0000118: Perikarp-Differenzierung @de
IAO_0000118: berry architecture establishment
IAO_0000118: berry structure development
IAO_0000118: frühe Beerenbildung @de
IAO_0000118: pericarp differentiation
IAO_0000118: young berry organization
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 420-425 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Early Bud Swelling
type: Class
subclass of: Bud Swelling
IAO_0000112: Chardonnay in Champagne shows early bud swelling at BBCH 01 in late March after 800-900 chilling hours and 120-150 growing degree days base 10°C, with buds increasing 5-8% in volume over 3-4 days under conditions of 11-13°C mean temperature and 13-hour photoperiod, representing initial growth resumption in this early-bursting cultivar typical of cool maritime climate
IAO_0000114: IAO_0000122
IAO_0000115: Early bud swelling represents the initial detectable phase of bud expansion following dormancy release, characterized by subtle volumetric increase of 5-10% as dormant buds transition from quiescent to actively growing state. This developmental stage corresponds to BBCH 01, occurring when winter buds first show visible enlargement though scales remain tightly appressed and green tissue is completely concealed. The process initiates when accumulated growing degree days trigger metabolic reactivation in meristematic tissues, with cells resuming protein synthesis and starch mobilization providing soluble sugars for osmotic water uptake. At this earliest phase, expansion results primarily from cell expansion rather than division, with turgor pressure increasing through osmotic potential changes as stored reserves mobilize. The bud profile changes from winter's compressed ellipsoid to slightly rounded form, with the most noticeable change occurring at bud tip where apical meristem drives initial expansion. Bud scales remain brown and appear dry with tight overlap between adjacent scales showing no visible gaps, distinguishing this stage from more advanced swelling where scale margins begin separating. Hormonal changes include declining abscisic acid from winter dormancy levels and initial cytokinin accumulation transported from root systems resuming activity with soil warming. Respiration rates increase 3-5 fold from dormancy baselines as mitochondrial activity escalates to support growth, creating measurable temperature elevation in bud tissues through metabolic heat production. Vascular tissues between bud and supporting cane begin differentiating to establish functional xylem for water transport, critical for sustaining turgor-driven expansion. Water content in bud tissues increases from winter's 35-40% to 45-50% fresh weight as hydration supports cellular metabolism and physical expansion. The process requires sustained temperatures above 10°C for 3-5 consecutive day…
IAO_0000116: Early_Bud_Swelling is the first of three Bud_Swelling subphases, distinguished by subtle expansion with fully closed scales and no visible gaps. Transitions to Advanced_Bud_Swelling when scale margins begin separating. Most difficult stage to identify consistently requiring close observation. Temperature fluctuations commonly cause progression-regression cycles at this developmental point.
IAO_0000118: beginnende Knospenquellung @de
IAO_0000118: beginning bud expansion
IAO_0000118: erste Knospenschwellung @de
IAO_0000118: first bud enlargement
IAO_0000118: initial bud swelling
IAO_0000118: initiale Schwellung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 157-165 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Jones GV & Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France, Am J Enol Vitic 51:249-261
has db xref: no direct PO equivalent

Early Budbreak Disposition
type: Class
subclass of: Budbreak Timing Disposition
IAO_0000112: Chardonnay exhibits early budbreak disposition, reaching BBCH 09 approximately 7-14 days before the cultivar median in multi-variety trials, with heat sum requirement of only 50-70 GDD (base 10°C) post-dormancy release. Chasselas and Gewürztraminer show similarly early budbreak, emerging within the first 20% of V. vinifera cultivars across European phenology networks. Early budbreak in Pinot Noir at Burgundy reference sites (Clos de Vougeot) occurs at mean date of April 8 versus April 22 for late cultivars. Spring frost damage frequency in early cultivars exceeds late cultivars by 2-4× in continental climates with April frost probability above 30%.
IAO_0000114: IAO_0000122
IAO_0000115: A budbreak timing disposition that is the inherited capacity of a Vitis vinifera plant to initiate budbreak earlier than average for the species under given environmental conditions, typically within the first tercile of cultivar budbreak dates, requiring lower heat accumulation following dormancy release.
IAO_0000116: Early budbreak disposition confers advantages in short-season climates by maximizing the available growing period, but increases frost risk and may advance flowering into suboptimal pollination conditions. The trait results from lower thermal thresholds for meristem reactivation and/or reduced heat accumulation requirement following endodormancy release. Site selection (elevated, air-drained) partially mitigates frost risk for early cultivars. Climate warming is differentially advancing early cultivars, potentially disrupting traditional cultivar phenological sequences.
IAO_0000118: Frühaustrieb @de
IAO_0000118: early budburst
IAO_0000118: early spring phenology
IAO_0000118: früher Austrieb @de
IAO_0000118: frühes Knospentreiben @de
IAO_0000118: precocious budbreak
IAO_0000119: Jones GV, Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France. American Journal of Enology and Viticulture 51:249-261 Leolini L et al. (2018) Late spring frost impacts on future grapevine distribution in Europe. Field Crops Research 222:197-208
has db xref: PO:0025532

Early Cap Shedding
type: Class
subclass of: Initial Cap Fall
disjoint with: First Calyptra Detachment
IAO_0000112: Syrah in Rhône Valley shows early cap shedding during early June Year N+1 at BBCH 61-62 over 1-2 days June 5-6, with cap fall expanding from initial 6-8% to 18-24% flowers showing detachment predominantly in apical and middle cluster regions, accelerating toward mass fall, under warm Mediterranean conditions of 23-27°C temperature, 52-66% relative humidity supporting efficient progression, typical of this mid-to-late season cultivar showing rapid flowering expansion
IAO_0000114: IAO_0000122
IAO_0000115: Early cap shedding represents the progressive calyptra detachment phase following first detachment when increasing numbers of flowers complete abscission expanding cap fall activity from sporadic initial event to broader cluster involvement, establishing accelerating pattern toward mass cap fall during peak anthesis. This expansion phase occurs during early flowering in early June in temperate regions Year N+1, typically spanning 1-2 days as cap fall frequency increases from initial 5-10% to 15-25% flowers showing detachment, corresponding to BBCH 61-62 progressive stages. Shedding expansion pattern shows characteristic acceleration with increasing daily detachment frequency from sporadic first event to regular progressive cap fall, spatial extension from initial apical location toward middle cluster regions as additional flowers reach maturity, and temporal intensification preparing transition toward mass cap fall period. Cap fall frequency progression shows daily increase with first day showing 5-10% total flowers with detached caps, second day showing 12-18% accumulated detachment representing 5-10% additional daily increment, and accelerating pattern indicating approaching peak flowering. Spatial progression shows basipetal-acropetal pattern with cap fall extending from apical initiation site toward middle cluster regions reflecting developmental gradient, occasional scattered detachment in middle regions from locally advanced flowers, and overall expansion creating broadening cap fall zone within cluster. Detached cap accumulation creates increasingly visible evidence of flowering with fresh caps showing recent separation accumulating on cluster surfaces, fallen caps on ground below clusters indicating flowering extent, and progressive accumulation documenting expansion of flowering activity. Flower exposure expansion reveals increasing numbers of opened flowers throughout cluster with newly exposed reproductive organs showing fresh pristine appearance, spatial…
IAO_0000116: Early_Cap_Shedding is second aspect of Initial_Cap_Fall, distinguished by progressive expansion from first detachment toward broader cluster involvement. Follows First_Calyptra_Detachment. Represents acceleration phase preparing for mass fall. Duration 1-2 days showing increasing frequency. Environmental conditions particularly humidity critically affect progression efficiency. Retention problems may become evident indicating potential fruit set issues. Provides indication of flowering intensity and coordination.
IAO_0000118: Kappenfall-Ausbreitung @de
IAO_0000118: early calyptra detachment phase
IAO_0000118: expandierender Kalyptrafall @de
IAO_0000118: expanding cap shedding
IAO_0000118: frühe Abwurfphase @de
IAO_0000118: progressive Kappenabtrennung @de
IAO_0000118: progressive cap fall
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 365-370 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Early Cell Division Growth
type: Class
subclass of: Initial Berry Growth
IAO_0000112: Merlot in Bordeaux shows early cell division growth during early-mid July Year N+1 at BBCH 71-73, with peak mitotic activity weeks 1-3 post-fertilization, cell cycle times 11-14 hours, progressive accumulation reaching 1.8-2.6 million mesocarp cells by week 4, under oceanic conditions of 20-26°C temperature, 1.6-2.2 seeds per berry supporting division through auxin, typical of this mid-season cultivar establishing cell number determining 10-13mm final berry size
IAO_0000114: IAO_0000122
IAO_0000115: Early cell division growth represents the initial intensive mitotic phase during berry development when pericarp mesocarp cells undergo peak division activity producing berry flesh cellularity, establishing final cell number determining berry size potential, and creating cellular foundation for subsequent expansion, proceeding over first 3-4 weeks post-fertilization as primary growth mechanism. This critical cell proliferation phase occurs during early summer in late June-July in temperate regions Year N+1, spanning approximately 2-4 weeks from berry commitment, corresponding to BBCH 71-73 young fruit stages. Cell division growth mechanism involves auxin-stimulated cell cycle activation in mesocarp tissue, peak mitotic activity with rapid cell proliferation, progressive cell number accumulation throughout pericarp layers, and division completion establishing final cell population determining berry flesh cellularity and size potential. Mitotic activity characteristics show maximum division intensity during weeks 1-3 post-fertilization, cell cycle times 10-15 hours during peak activity representing very rapid division, multiple rounds of division per initial cell producing clonal populations, and progressive division rate decline toward week 4 as cells transition to expansion mode. Cell cycle regulation shows cyclin-dependent kinases driving cell cycle progression, checkpoint controls ensuring DNA replication and chromosome segregation fidelity, auxin and gibberellin signaling promoting division, and eventual cell cycle exit as cells commit to expansion. Cell division spatial patterns show divisions occurring throughout mesocarp tissue creating flesh cells, more intensive division in outer mesocarp regions compared to inner areas near seeds in some studies, coordinated division across pericarp maintaining tissue proportions, and exocarp skin cells also dividing though less intensively than mesocarp. Cell number accumulation shows exponential increase during peak divis…
IAO_0000116: Early_Cell_Division_Growth is first phase of Initial_Berry_Growth, distinguished by intensive mitotic activity establishing final cell number. Duration 2-4 weeks with peak weeks 1-3. Cell cycle times 10-15 hours during maximum activity. Final cell number 1-4 million determining 60-80% size variation. Temperature and seed number major determinants. Division completion by week 4. Irreversible cell number establishment. Precedes Rapid_Initial_Expansion. Critical phase for berry size potential.
IAO_0000118: Beeren-Zellproliferation @de
IAO_0000118: Zellzahl-Etablierung @de
IAO_0000118: berry cell proliferation
IAO_0000118: cell number establishment
IAO_0000118: early division phase
IAO_0000118: frühe Zellteilungs-Wachstum @de
IAO_0000118: intensive mitotic phase
IAO_0000118: intensive mitotische Phase @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 432-438 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Early Developing Berry
type: Class
subclass of: Developing Berry
IAO_0000112: Cabernet Sauvignon early developing berries progress from fruit set at BBCH 71 (2-2.3 mm diameter, 0.006-0.01 g fresh weight, containing 0.6-1 million cells, 10-14 days post-anthesis) through rapid growth achieving 8.5-10.5 mm diameter, 0.9-1.3 g, containing 2-2.8 million cells at BBCH 75 (end of Phase I, 42-52 days post-anthesis), with green chlorophyll-containing skin, hard texture, acidity increasing from 10 g/L at fruit set to 22-24 g/L at BBCH 75, and sugars remaining at 5-7% throughout early development phase. Chardonnay early developing berries examined at weekly intervals show cell division phase spanning weeks 0-5 post-fruit set with cell number increasing from 0.7 million (fruit set) to 1.2 million (week 2) to 1.9 million (week 4) to 2.3 million (week 5-6, BBCH 75), with cell division rate peaking during weeks 2-4 then declining, and with berry diameter increasing from 2 mm to 4.5 mm (week 2) to 7.5 mm (week 4) to 10.5 mm (week 6) tracking cell number increases and initial cell expansion. Pinot Noir early developing berries show photosynthetic activity in green skin and outer flesh tissues contributing 10-14% of berry carbon requirements during weeks 2-5 post-fruit set (BBCH 73-75), with net photosynthesis measured at 2-4 μmol CO₂ m⁻² s⁻¹ under full sun, declining as berries approach end of Phase I and transition to lag phase when photosynthetic contribution diminishes. Merlot experiencing water deficit during early berry development (0-4 weeks post-fruit set) shows reduced cell division resulting in final cell number of 1.8-2.2 million per berry versus 2.4-2.9 million under adequate water, creating smaller berries at maturity (12-14 mm diameter, 1.5-2 g) versus normal size (14-17 mm, 2.2-3 g), demonstrating that early development phase cell division determines ultimate berry size potential independent of later environmental conditions.
IAO_0000114: IAO_0000122
IAO_0000115: An early developing berry is a developing berry in the initial post-fertilization growth phase (BBCH 71-75) spanning approximately 0-6 weeks post-fruit set, characterized by rapid growth through active cell division and initial cell expansion, green coloration, hard texture, high acidity, low sugar content, and active establishment of the berry developmental program, representing the first phase of the double-sigmoid growth curve (Phase I or growth stage I). Early developing berries are characterized by= (1) rapid size increase from initial 1.5-3 mm diameter at fruit set to 6-11 mm diameter by end of early development phase, achieving 50-80% of final berry diameter through this first growth phase (2) fresh weight increase from 0.005-0.015 g at fruit set to 0.6-1.5 g by BBCH 75 (end of Phase I), representing approximately 40-70% of final berry fresh weight (3) active cell division throughout early development creating the final cell number that determines berry size potential, with cell number increasing from approximately 0.5-1.5 million cells at fruit set to 1.5-3.5 million cells by BBCH 75 depending on cultivar and environmental conditions (4) green coloration due to chlorophyll in skin and outer flesh tissues, with berries photosynthetically active contributing 8-15% of their carbon requirement through photosynthesis (5) hard firm texture due to small cell size (30-60 μm diameter), high turgor pressure, and rigid cell walls not yet modified by ripening processes (6) high acidity with titratable acidity increasing from 8-12 g/L at fruit set to peak levels of 15-25 g/L by mid-to-late Phase I (BBCH 73-75), with malic acid accumulating to maximum concentrations while tartaric acid remains relatively stable (7) low sugar content typically 3-8% during most of Phase I, with sugars primarily imported from maternal tissues to support growth rather than accumulating for storage. Early developing berries undergo critical developmental processes= ovary-to-berry transition es…
IAO_0000116: Early_Developing_Berry represents the first growth phase (Phase I, BBCH 71-75, weeks 0-6 post-fruit set) and is distinguished from Mid_Developing_Berry (lag phase and veraison, BBCH 77-83, weeks 6-11) by active cell division versus minimal growth and metabolic transition. Early developing berries are characterized by rapid growth, green coloration, high acidity, and establishment of size potential through cell division. Sub-classification into Post_Fertilization_Early and Initial_Growth_Early reflects progression within the early development phase. Understanding early berry development is critical for managing fruit set, predicting final berry size, and optimizing early-season cultural practices affecting berry characteristics.
IAO_0000118: Phase I berry
IAO_0000118: Phase-I-Traube @de
IAO_0000118: früh entwickelnde Beere @de
IAO_0000118: junge wachsende Beere @de
IAO_0000118: young green berry
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 175-192 Coombe, B.G. (1992). Research on development and ripening of the grape berry. American Journal of Enology and Viticulture 43=101-110 Ojeda, H. et al. (2002). Influence of water deficits on grape berry growth. Vitis 41=141-145.
has db xref: PO:0025639

Early Enlargement Stage Berry
type: Class
subclass of: Cell Enlargement Stage Berry
disjoint with: Maximum Enlargement Stage Berry
IAO_0000112: Pinot Noir early enlargement stage berries progress from veraison at BBCH 81 (week 9, cells 70 μm diameter, berry 10.5 mm, 1.3 g, 14% sugars, 18 g/L acidity, 0.9 mg/g anthocyanins) through early enlargement achieving BBCH 85 (week 13, cells 115 μm, berry 13.5 mm, 2.1 g, 20% sugars, 12 g/L acidity, 2.2 mg/g anthocyanins), with cell expansion at 11.25 μm per week driving berry diameter increase at 0.75 mm per week and weight increase at 0.2 g per week, sugar accumulation at 1.5% per week, acid decline at 1.5 g/L per week, and anthocyanin accumulation at 0.33 mg/g per week, demonstrating rapid coordinated changes during early enlargement creating substantial ripening progression over 4-week period. Cabernet Sauvignon early enlargement stage berries under three irrigation treatments show full irrigation producing maximum expansion (cells from 72 μm at veraison to 122 μm at week 13, berries from 11 mm to 15 mm, 1.5 g to 2.9 g), moderate deficit producing intermediate expansion (cells to 108 μm, berries to 13.5 mm, 2.3 g), and severe deficit producing minimal expansion (cells to 92 μm, berries to 12 mm, 1.7 g), demonstrating water availability effects on cell expansion rate during early enlargement with deficit irrigation reducing expansion and creating smaller berries with more concentrated composition (severe deficit berries showing 23% sugars at week 13 versus full irrigation 19% through concentration effects). Syrah early enlargement stage berries examined for anthocyanin biosynthesis show maximum expression of anthocyanin biosynthesis genes (VvMYBA1 transcription factor, VvUFGT anthocyanin-3-O-glucosyltransferase) during weeks 9-12 (early enlargement) with 8-15 fold higher expression than at veraison or at maturity, and maximum anthocyanin accumulation rate of 0.4-0.7 mg/g skin per week during early enlargement versus 0.15-0.3 mg/g per week during late enlargement (weeks 14-17), demonstrating that color development is most active during early enlargement phase with s…
IAO_0000114: IAO_0000122
IAO_0000115: An early enlargement stage berry is a cell enlargement stage berry during the initial portion of Phase II (BBCH 81-85, approximately 9-13 weeks post-fruit set) characterized by rapid cell expansion following veraison, high growth rates, active sugar accumulation, and active color development, representing berries in the early ripening phase when expansion rate is maximum. Early enlargement stage berries are characterized by= (1) rapid cell expansion from veraison size (60-90 μm diameter) to mid-ripening size (100-130 μm diameter), representing 40-80% diameter increase and 175-380% volume increase during early enlargement (2) cell expansion rate at maximum of 6-14 μm diameter increase per week during early enlargement, declining from this peak as berries progress through mid-to-late enlargement (3) berry diameter increasing rapidly from veraison dimensions (9-13 mm) to mid-ripening dimensions (12-17 mm), representing 25-45% diameter increase during early enlargement (4) berry fresh weight increasing rapidly from veraison weight (1-2 g) to mid-ripening weight (1.8-3.5 g depending on cultivar), representing 60-120% weight increase during early enlargement (5) growth rate at maximum with diameter increasing 0.25-0.6 mm per week and fresh weight increasing 0.15-0.4 g per week during early enlargement phase (6) sugar accumulation rate high at 0.8-1.5% increase per week, progressing from veraison levels (12-17%) to mid-ripening levels (18-23%) (7) anthocyanin accumulation rate (red cultivars) high at 0.3-0.8 mg/g skin per week, progressing from early accumulation (0.5-1.5 mg/g) to substantial levels (1.5-2.8 mg/g). Early enlargement stage berries show active ripening processes= cell wall modification continuing with progressive softening vacuole expansion driving cell enlargement through water accumulation sugar import and accumulation at high rates supporting osmotic potential for water uptake anthocyanin biosynthesis highly active (red cultivars) with rapid color develop…
IAO_0000116: Early_Enlargement_Stage_Berry represents rapid expansion phase (weeks 9-13, BBCH 81-85) and is distinguished from Maximum_Enlargement_Stage_Berry (weeks 14-18+, approaching maximum size) by active rapid expansion versus declining expansion approaching completion. Early enlargement represents the period of maximum Phase II growth rate and maximum irrigation effects on berry size. Understanding early enlargement stage biology is critical for irrigation management, for harvest timing prediction based on ripening rate, and for understanding the cellular and biochemical mechanisms of rapid berry expansion and sugar accumulation during early ripening.
IAO_0000118: Früh-Expansions-Beere @de
IAO_0000118: Schnell-Expansions-Stadium @de
IAO_0000118: early-ripening berry
IAO_0000118: frühe Vergrößerungs-Stadium-Beere @de
IAO_0000118: rapid-expansion berry
IAO_0000119: Matthews, M.A., Anderson, M.M. (1988). Fruit ripening in Vitis vinifera= responses to seasonal water deficits. American Journal of Enology and Viticulture 39=313-320 Castellarin, S.D. et al. (2007). Transcriptional regulation of anthocyanin biosynthesis. Plant Physiology 143=1347-1363.
has db xref: PO:0025639

Early Flowering Disposition
type: Class
subclass of: Flowering Timing Disposition
disjoint with: Late Flowering Disposition
IAO_0000112: Chardonnay exhibits early flowering disposition, reaching 50% capfall approximately 5-10 days before the cultivar median in comparative trials, with budbreak-to-flowering thermal requirement of 320-380 GDD (base 10°C). Pinot Noir and Müller-Thurgau show similarly early flowering, completing anthesis within the first 25% of V. vinifera cultivars. Early flowering in Chardonnay at Burgundy reference sites occurs at mean date of June 5-10 versus June 18-25 for late-flowering cultivars. The budbreak-to-flowering interval in early flowering cultivars averages 55-65 days compared to 70-85 days for late flowering types under identical thermal conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A flowering timing disposition that is the inherited capacity of a Vitis vinifera plant to initiate and complete flowering earlier than average for the species, typically within the first tercile of cultivar bloom dates, reaching anthesis with lower thermal time accumulation from budbreak.
IAO_0000116: Early flowering disposition may expose vines to suboptimal pollination conditions if bloom coincides with cool, wet spring weather, increasing coulure risk in some climates. However, early flowering extends the post-flowering period available for berry development and ripening, potentially improving fruit quality in short-season regions. Early flowering cultivars show tighter correlation between budbreak and flowering dates (r = 0.85-0.92) than late cultivars, suggesting more deterministic developmental programming.
IAO_0000118: Frühblüte @de
IAO_0000118: early anthesis trait
IAO_0000118: early bloom
IAO_0000118: frühe Blüte @de
IAO_0000118: früher Blühtermin @de
IAO_0000118: precocious flowering
IAO_0000119: Duchêne E et al. (2010) A grapevine (Vitis vinifera L.) genetic map based on candidate genes. Theoretical and Applied Genetics 120:145-163 Cola G et al. (2014) Description and testing of a weather-based model for predicting phenology, canopy development and source–sink balance in Vitis vinifera L. cv. Barbera. Agricultural and Forest Meteorology 184:117-136
has db xref: PO:0007616

Early Fruit Drop
type: Class
subclass of: Fruit Drop
IAO_0000112: Malbec in Mendoza shows early fruit drop during late June-early July Year N+1 at BBCH 69-73, with 18-32% berries aborting and abscising within 2-3 weeks post-flowering from fertilization failures and early seed abortion, peak drop week 2-3, abscission zones forming at pedicels, under variable spring conditions including occasional rain during flowering, typical of this moderately coulure-susceptible cultivar requiring favorable flowering for acceptable fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Early fruit drop represents berry abscission during first 2-4 weeks post-fertilization when young developing berries fail developmentally and abscise from clusters due to inadequate fertilization, seed abortion, insufficient hormonal rescue, or physiological dysfunction, contributing to coulure poor fruit set and reducing berry number from initial flowering, occurring during critical early development period. This developmental failure-induced drop occurs during early summer in late June-July in temperate regions Year N+1, typically within 1-4 weeks following flowering as fertilization outcomes manifest, corresponding to BBCH 69-73 fertilization completion to young fruit stages. Early drop mechanism involves fertilization failure or early seed abortion eliminating auxin source, inadequate hormone production failing to prevent abscission, abscission zone activation at berry pedicel, enzymatic cell wall degradation creating separation layer, and berry detachment and fall reducing cluster berry number. Fertilization failure causes show inadequate pollination preventing fertilization, pollen tube growth failure from boron deficiency or environmental stress, fusion abnormalities preventing zygote or endosperm formation, and complete fertilization failure in all ovules causing inevitable berry abortion. Seed abortion causes show early post-fertilization developmental failure, embryo or endosperm abortion within days to weeks of fertilization, genetic abnormalities preventing normal seed development, environmental stress during critical early period disrupting development, and seed failure eliminating hormonal rescue enabling abscission. Inadequate hormonal rescue shows insufficient auxin production from failed or aborting seeds, hormone levels below threshold required to suppress abscission, auxin-ethylene balance shifting toward abscission promotion, and hormonal failure permitting abscission zone activation. Abscission zone development shows specialized separation cells…
IAO_0000116: Early_Fruit_Drop is first type of Fruit_Drop, distinguished by developmental failure within 1-4 weeks post-flowering. Primary coulure mechanism. Results from fertilization failure or seed abortion eliminating hormonal rescue. Timing weeks 1-4 post-flowering. Incidence 10-50% depending on cultivar and conditions. Boron deficiency and weather major causes. Abscission zone activation at pedicel. Reduces berry number determining yield. Prevention through nutrition, cultivar selection, favorable conditions.
IAO_0000118: Coulure-Beerenverlust @de
IAO_0000118: Entwicklungsversagen-Abfall @de
IAO_0000118: Post-Blüten-Fall @de
IAO_0000118: coulure berry loss
IAO_0000118: developmental failure drop
IAO_0000118: early berry abortion
IAO_0000118: früher Fruchtfall @de
IAO_0000118: post-flowering drop
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 410-415 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Early Juvenile Unbranched Tendril
type: Class
subclass of: Juvenile Unbranched Tendril
disjoint with: Late Juvenile Unbranched Tendril
IAO_0000112: An early juvenile unbranched tendril at node 12 on an actively extending shoot of Vitis vinifera cv. Merlot in Pomerol, France, measuring 3.2 cm length at 4 days post-emergence, showing entirely bright green uniform coloration without any tissue differentiation visible, 1.2 mm diameter composed of turgid parenchymatous cells, growing at 11 mm per day based on daily measurements, positioned 5 cm behind the shoot apex in the region of maximum cell division and expansion, showing no response to experimental touch stimulation indicating absent mechanosensory differentiation, procambial strands barely visible as slightly darker green lines within the translucent tissue indicating vascular development not yet begun, occurring on a vigorous shoot (current total length 95 cm) with excellent resource access in well-irrigated and fertilized conditions supporting rapid tendril development, measured at nominal BBCH stage 71 for mature shoot positions though this distal tendril has only recently emerged, representing the universal early juvenile stage through which all tendrils pass during the first week following emergence from apical meristem protection.
IAO_0000114: IAO_0000122
IAO_0000115: A juvenile unbranched tendril in the initial phase of post-emergence development in Vitis vinifera, characterized by very small size typically 2-5 cm length representing 15-30% of eventual mature size, recently emerged from shoot apical meristem region typically within 3-7 days of becoming externally visible, very rapid extension growth at maximum daily elongation rates of 8-15 mm per day consuming substantial resources relative to current biomass, entirely undifferentiated tissue composed predominantly of meristematic and rapidly expanding parenchyma cells without specialized cell types, complete absence of lignification with uniformly bright green coloration and maximum tissue flexibility, no mechanosensory function with cells not yet differentiated into touch-responsive types, minimal vascular development showing only procambial strands without functional xylem or phloem elements, and representing the most vulnerable developmental stage with high sensitivity to stress, damage, or resource limitation that frequently causes abortion if conditions are unfavorable. Early juvenile unbranched tendrils occur universally in tendril development regardless of cultivar or final architecture, representing the initial rapid growth phase following emergence, and require continuous high resource availability particularly carbohydrates for cell division and expansion, nitrogen for protein synthesis and cell proliferation, and water for turgor-driven cell expansion, with stress during this critical period commonly resulting in early aborted tendril outcomes rather than progression to functional maturity.
IAO_0000116: Early juvenile unbranched tendrils are distinguished from late juvenile unbranched tendrils by very small size (typically <5 cm), very recent emergence (typically <7 days), complete absence of tissue differentiation, and maximum growth rates with no signs of maturation processes beginning. This developmental stage shows highest abortion rates (15-30% in stressed conditions) due to extreme vulnerability of undifferentiated rapidly growing tissues to water deficit, temperature extremes, pest damage, or resource limitation. All tendrils regardless of cultivar or final architecture pass through early juvenile unbranched stage, making this a universal rather than architecturally informative classification. Growth rate, tissue quality, and survival through early juvenile stage serve as sensitive indicators of shoot vigor and resource status, with robust early juvenile development predicting successful maturation while weak or slow early growth often precedes abortion. Environmental protection during this vulnerable stage through appropriate irrigation, fertility, and pest management supports successful tendril development and ultimately climbing function.
IAO_0000118: früh-juvenile Ranke @de
IAO_0000118: initial juvenile tendril
IAO_0000118: neu-emergierte Ranke @de
IAO_0000118: newly emerged tendril
IAO_0000118: primordial unbranched tendril
IAO_0000118: primordiale unverzweigte Kletterorgan @de
IAO_0000119: Based on Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 60-92 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 219-236.
has db xref: PO:0025356

Early Lignification Disposition
type: Class
subclass of: Lignification Disposition
IAO_0000112: Pinot Noir exhibits early lignification disposition with visible browning of basal internodes by mid-July in Burgundy (approximately 60 days post-budbreak), completing 90% lignification 3-4 weeks before Grenache under identical conditions. Riesling shows early lignification completing by late August in German wine regions, contributing to its exceptional cold hardiness reaching -22°C LT50. Early-lignifying cultivars typically allocate 25-35% more starch reserves to perennial tissues before leaf fall.
IAO_0000114: IAO_0000122
IAO_0000115: A lignification disposition that is the inherited capacity of a Vitis vinifera plant to initiate and complete shoot lignification earlier in the growing season relative to other cultivars, characterized by rapid color change from green to brown, accelerated periderm formation, and early cessation of shoot elongation.
IAO_0000116: Early lignification correlates strongly with cold hardiness (r = 0.78) and is a key selection criterion for cultivars in continental climates. The trait shows moderate to high heritability (h² = 0.55-0.70) and is influenced by the VvMYB5a and VvMYB5b transcription factors regulating phenylpropanoid biosynthesis. Rootstock influence on scion lignification timing is moderate, with vigor-reducing rootstocks promoting earlier maturation.
IAO_0000118: early cane maturation
IAO_0000118: early shoot hardening
IAO_0000118: frühe Triebausreifung @de
IAO_0000118: frühe Verholzung @de
IAO_0000118: precocious lignification
IAO_0000118: vorzeitige Lignifizierung @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Schnabel BJ, Wample RL (1987) Dormancy and cold hardiness in Vitis vinifera L. cv. White Riesling as influenced by photoperiod and temperature. American Journal of Enology and Viticulture 38:265-272
has db xref: PO:0005352

Early Post Veraison Berry
type: Class
subclass of: Post Veraison Berry
disjoint with: Late Post Veraison Berry
IAO_0000112: Merlot early post-veraison berries at weeks 11-13 post-fruit set (0-2 weeks post-color change, BBCH 81-83) show progression= week 11 (10.5 mm, 1.4 g, cells 72 μm, 15% sugars, 17 g/L acidity, 1.1 mg/g anthocyanins, recently colored red-purple), week 12 (12 mm, 1.9 g, cells 95 μm, 17.5% sugars, 14.5 g/L acidity, 1.8 mg/g anthocyanins), week 13 (13 mm, 2.4 g, cells 110 μm, 19.5% sugars, 12.5 g/L acidity, 2.4 mg/g anthocyanins), demonstrating rapid compositional and size changes during early post-veraison period with sugar increasing 1.25% per week, acids declining 2.25 g/L per week, anthocyanins increasing 0.65 mg/g per week at maximum rates. Syrah early post-veraison berries under two irrigation treatments showing water effects= full irrigation producing rapid expansion (cells from 68 to 115 μm in 3 weeks, berries from 11 to 14.5 mm), moderate sugar concentration (14.5% to 19%) deficit irrigation limiting expansion (cells from 68 to 95 μm, berries from 11 to 12.8 mm), enhanced sugar concentration (14.5% to 20.5%), demonstrating early post-veraison period as critical for irrigation effects on final berry size through cell expansion effects. Pinot Noir early post-veraison berry color development tracking showing anthocyanin accumulation kinetics= week 0 post-veraison (0.9 mg/g, 50% berries colored), week 1 (1.4 mg/g, 80% colored), week 2 (2.1 mg/g, 95% colored), week 3 (2.7 mg/g, 100% colored), with maximum color development rate (0.6-0.7 mg/g per week) during weeks 1-2 of early post-veraison period. Chardonnay white cultivar early post-veraison berries showing flavor precursor development= GC-MS analysis revealing monoterpene precursors (geraniol, linalool glycosides) increasing 3-fold during weeks 0-3 post-veraison, establishing aromatic potential that will be expressed during fermentation, demonstrating early post-veraison as critical period for flavor compound synthesis. Cabernet Sauvignon early post-veraison berry monitoring for harvest prediction= sugar accumulati…
IAO_0000114: IAO_0000122
IAO_0000115: An early post-veraison berry is a post-veraison berry in the initial portion of the post-veraison ripening period (BBCH 81-85, approximately 0-4 weeks post-color change), characterized by recent color change completion, active rapid ripening, rapid sugar accumulation, active cell expansion, and progression from veraison composition toward mid-ripening composition, representing berries in early Phase II actively establishing ripening changes. Early post-veraison berries are characterized by= (1) recently completed or recently completing color change with anthocyanins (red cultivars) at 0.8-2.5 mg/g representing early accumulation, or golden-yellow color recently established (white cultivars) (2) sugars at early ripening levels typically 13-20% progressing rapidly from veraison levels (13-17%) toward mid-ripening levels (18-22%) (3) acids at moderately high levels typically 12-18 g/L declining from veraison peak (17-20 g/L) through malic acid respiration (4) cells undergoing rapid expansion from veraison size (60-90 μm) to mid-expansion size (90-120 μm), driving berry enlargement (5) berry diameter increasing from veraison dimensions (9-13 mm) to mid-ripening dimensions (11-16 mm) (6) berry fresh weight increasing from veraison weight (1-2 g) to mid-ripening weight (2-3.5 g) (7) texture actively softening from firm veraison state (2.5-4 N) toward softer ripening state (1.5-2.5 N). Early post-veraison berries show active ripening processes at high rates= sugar accumulation at 0.8-1.5% per week (maximum Phase II rate) cell expansion at 6-12 μm diameter increase per week (maximum expansion rate) acid decline at 0.8-1.5 g/L per week (rapid malic acid respiration) anthocyanin accumulation at 0.3-0.8 mg/g per week (maximum color development rate) flavor compound synthesis initiating with primary fruit aromatics developing. Early post-veraison berries represent critical quality development period= color foundation established through initial anthocyanin synthesis determining…
IAO_0000116: Early_Post_Veraison_Berry represents initial ripening phase (0-4 weeks post-color change, BBCH 81-85) and is distinguished from Late_Post_Veraison_Berry (4+ weeks, approaching maturity) by active rapid ripening versus declining ripening rates and approaching maturity. Early post-veraison represents the period of maximum ripening activity and maximum irrigation effects on berry size. Understanding early post-veraison berry development is essential for irrigation management, harvest prediction, and quality development management during the critical early ripening period.
IAO_0000118: Anfangs-Reife-Traube @de
IAO_0000118: Früh-Reifephase-Traube @de
IAO_0000118: early Phase II berry
IAO_0000118: frühe nach-Véraison Beere @de
IAO_0000118: initial ripening berry
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 196-215 Castellarin, S.D. et al. (2007). Transcriptional regulation of anthocyanin biosynthesis. Plant Physiology 143=1347-1363.
has db xref: PO:0025639

Early Ripening Disposition
type: Class
subclass of: Ripening Timing Disposition
IAO_0000112: Pinot Noir exhibits early ripening disposition, reaching 22-24°Brix approximately 40-50 days post-veraison with total season heat requirement of 1100-1300 GDD (base 10°C) from budbreak. Chardonnay and Gamay show similar early ripening, completing harvest in the first third of the regional vintage window. Early ripening in Pinot Noir at Burgundy reference sites occurs at mean date of September 15-25, approximately 3-4 weeks before Cabernet Sauvignon in Bordeaux. The extended post-harvest period (6-10 weeks before leaf fall) in early cultivars facilitates carbohydrate reserve accumulation for following-season fruitfulness.
IAO_0000114: IAO_0000122
IAO_0000115: A ripening timing disposition that is the inherited capacity of a Vitis vinifera plant to reach harvest maturity early in the season, typically within the second quartile of cultivar harvest dates for a region, requiring moderate heat accumulation and providing extended post-harvest vine recovery period before dormancy.
IAO_0000116: Early ripening disposition confers advantages in cool and moderate climates by ensuring complete maturation before autumn temperature decline and rain events that can compromise fruit quality. The trait correlates moderately with early budbreak (r = 0.50-0.65) and early flowering (r = 0.55-0.70), but genetic independence allows selection for late budbreak with early ripening to minimize frost risk while maximizing ripening reliability. Climate change is shifting early cultivars toward even earlier harvest, potentially advancing into warmer August conditions that may alter wine style.
IAO_0000118: Frühreife-Disposition @de
IAO_0000118: early harvest trait
IAO_0000118: early maturation
IAO_0000118: frühe Reife @de
IAO_0000118: früher Erntetermin @de
IAO_0000118: precocious ripening
IAO_0000119: Van Leeuwen C et al. (2008) Influence of climate, soil, and cultivar on terroir. American Journal of Enology and Viticulture 55:207-217 Duchêne E, Schneider C (2005) Grapevine and climatic changes: a glance at the situation in Alsace. Agronomy for Sustainable Development 25:93-99
has db xref: PO:0025502

Early Season Prompt Lateral Shoot
type: Class
subclass of: Prompt Lateral Shoot
disjoint with: Mid Season Prompt Lateral Shoot
IAO_0000112: An early season prompt lateral shoot on Vitis vinifera cv. Gewürztraminer arising from node 4 axillary bud in late May, only 3 weeks after primary shoot reached this node during rapid spring elongation, developed to 78cm length by late August with 11 leaves totaling approximately 1265 cm² leaf area, representing vigorous early prompt lateral development characteristic of Gewürztraminer's tendency toward lateral production combined with high-vigor site conditions, this lateral emerged during primary shoot active growth (primary still elongating when lateral initiated), extended growing period enabling substantial development creating significant additional photosynthetic capacity but also canopy density concerns, lateral removed during July shoot thinning operation despite photosynthetic potential due to excessive canopy density creating shading problems and disease pressure in already-vigorous canopy, with removal decision reflecting priority for canopy architecture and air circulation over maximum leaf area in this humid climate vineyard.
IAO_0000114: IAO_0000122
IAO_0000115: A prompt lateral shoot emerging early in the growing season shortly after primary shoot node formation, characterized by activation within 2-4 weeks of node development, emergence during active primary shoot elongation phase (typically May-June in Northern Hemisphere), extended growing period enabling substantial lateral development (often 50-90cm length by season end), and potential for significant canopy contribution or density problems depending on vigor, positioning, and management approach. Early season prompt laterals represent rapid axillary activation, arising during peak vine growth when resources are abundant and apical dominance potentially reduced by vigorous overall growth, with their early emergence providing maximum development opportunity creating either valuable photosynthetic supplementation or problematic excessive growth requiring management intervention.
IAO_0000116: Early season prompt laterals develop during most active vine growth period, with favorable early timing enabling extended development creating both opportunities and challenges. The extended growing period (3-4 months from May-June emergence to September maturity) allows substantial lateral growth potentially exceeding 80cm length and 1000+ cm² leaf area, providing significant photosynthetic supplementation if retained. However, early vigorous laterals also create substantial density increases, potentially severe shading (blocking light to interior canopy and fruit zones), disease pressure (reduced air circulation in dense canopies), and management complexity (requiring positioning, tying, or removal interventions). Early lateral emergence often indicates high vigor conditions (young vines, fertile soils, generous irrigation/nutrition), variety tendencies (certain cultivars prone to early lateral development), or management factors (hedging timing, shoot density). Management typically involves removal in vigorous situations preventing excessive density, possible selective retention in moderate-vigor balanced canopies where lateral benefits outweigh costs, with decisions site-specific based on vigor assessment and canopy objectives.
IAO_0000118: Frühjahrsnebentrieb @de
IAO_0000118: early-emerging lateral
IAO_0000118: früher prompter Seitentrieb @de
IAO_0000118: initial prompt lateral
IAO_0000118: spring lateral shoot
IAO_0000119: Based on Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 113-145 Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide.
has db xref: PO:0009006

Early Season Table Grape Role
type: Class
subclass of: Table Grape Scion Role
IAO_0000112: Flame Seedless bears an Early_Season_Table_Grape_Role as the benchmark early red seedless, reaching commercial maturity (16-17°Brix, full red color) in late May to early June in California's Coachella Valley, commanding FOB prices of $18-28/box versus $10-14 for mid-season Crimson Seedless, with the early window lasting approximately 3-4 weeks before mid-season volume depresses prices. Sugraone (Superior Seedless) serves in an Early_Season_Table_Grape_Role for premium early white seedless, harvested late May to mid-June in Chile (for Northern Hemisphere winter markets) and Mediterranean regions, with large berries and muscat flavor commanding premium early-market positioning. Perlette bears an Early_Season_Table_Grape_Role as the earliest commercial white seedless in California, reaching 16°Brix by mid-May in the desert production regions, though small berry size limits premium positioning compared to later Sugraone.
IAO_0000114: IAO_0000122
IAO_0000115: A table grape scion role that inheres in a grafted scion cultivar by virtue of its early maturation timing, reaching commercial harvest before the main-season varieties and capturing premium early-market prices when fresh grape supply is limited. Early season table grape scions mature 10-30 days before mid-season benchmarks (typically Thompson Seedless in California, referenced to August 1), reaching harvest-ready condition in May-July in Northern Hemisphere warm production regions (California, Chile counter-season, Mediterranean). Early maturity results from early budbreak, rapid flowering-to-veraison interval, short veraison-to-harvest period, or combinations thereof, determined by genetically controlled heat accumulation requirements (typically 1400-1800 GDD base 10°C to harvest versus 1800-2200 GDD for mid-season varieties). Early season varieties command price premiums of 50-200% above mid-season prices due to limited supply and consumer anticipation of fresh grape availability after winter. Major early season varieties include Flame Seedless, Sugraone (Superior Seedless), Perlette, and numerous proprietary early selections from breeding programs.
IAO_0000116: Early_Season_Table_Grape_Role captures the market-timing dimension of table grape production where earliness commands significant economic premiums. Production regions with suitable climates (hot deserts, Mediterranean) compete to deliver the earliest fruit, with Coachella Valley (California), Atacama (Chile), and Murcia (Spain) among the earliest suppliers to their respective markets. Early varieties face quality trade-offs—achieving ripeness before full flavor development, color challenges from insufficient heat accumulation, and smaller berry size from compressed growing periods. Breeding programs actively target earliness combined with improved size and flavor, though extending earliness below approximately 1400 GDD approaches physiological limits. Counter-seasonal production (Chile, South Africa, Peru supplying Northern Hemisphere winter) has reduced the premium for early varieties by providing year-round fresh grape availability.
IAO_0000118: Frühsorte @de
IAO_0000118: early harvest grape
IAO_0000118: early maturing grape
IAO_0000118: early season grape
IAO_0000118: early table grape
IAO_0000118: früh reifende Tafeltraube @de
IAO_0000118: frühe Tafeltraube @de
IAO_0000119: Creasy GL, Creasy LL (2009) Grapes, CABI Christensen LP (2000) Raisin Production Manual, UC ANR California Table Grape Commission (2020) Grape Variety Harvest Dates Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press
has db xref: no direct PO equivalent

Early Seed Abortion Disposition
type: Class
subclass of: Stenospermocarpy Disposition
disjoint with: Late Seed Abortion Disposition
IAO_0000112: Thompson Seedless exemplifies early seed abortion disposition with embryo collapse occurring 14-21 days post-anthesis, producing seed traces averaging 10-15 mg and 3-4 mm length. Perlette aborts even earlier (10-18 days post-anthesis) with seed traces of only 5-10 mg. Early aborting cultivars produce the smallest seed traces but often have inherently smaller berries, with Thompson Seedless averaging 2.5-3.5 g without gibberellin treatment compared to 4-5 g for later-aborting Crimson Seedless. Consumer acceptance studies show seed traces below 20 mg are imperceptible to 90% of tasters.
IAO_0000114: IAO_0000122
IAO_0000115: A stenospermocarpy disposition that is the inherited capacity of a Vitis vinifera plant to abort developing seeds at an early post-fertilization stage (typically 1-3 weeks after anthesis), resulting in very small, soft seed traces that are minimally perceptible during consumption.
IAO_0000116: Early seed abortion correlates with reduced berry size due to the loss of seed-derived hormones (auxin, gibberellin) that normally promote pericarp growth. The timing of abortion appears to be controlled by modifier genes in addition to the major sdI locus. Embryo rescue for breeding purposes is more challenging with early-aborting genotypes due to the smaller developmental window for viable embryo recovery.
IAO_0000118: early embryo abortion
IAO_0000118: early stenospermocarpy
IAO_0000118: frühe Embryoabtötung @de
IAO_0000118: frühe Samenabortion @de
IAO_0000118: kleine Samenrudimente @de
IAO_0000118: small seed trace formation
IAO_0000119: Ramming DW et al. (2000) Seedless grapes. In: Janick J (ed) Fruit Breeding Vol. II: Vine and Small Fruits, Wiley pp.: 197-239 Perl A et al. (2000) Establishment of an Agrobacterium-mediated transformation system for grape (Vitis vinifera L.): the role of antioxidants during grape-Agrobacterium interactions. Nature Biotechnology 14:624-628
has db xref: PO:0009001

Early Semi Lignified Cane
type: Class
subclass of: Semi Lignified One Year Cane
IAO_0000112: An early semi-lignified cane on Vitis vinifera cv. Chardonnay examined in early September, showing predominantly green appearance throughout 140cm length with light brown coloration visible at basal 3-4 nodes extending approximately 25cm from base, soft flexible texture when gently bent but showing slightly increased firmness at brown basal section, cross-sectional examination revealing early periderm formation at base with cork cambium activity initiated, secondary xylem development in progress but primary tissues still dominant, representing normal early-autumn developmental status with expectation of progressive lignification advancing apically over subsequent 10-12 weeks reaching full maturation by late November suitable for December pruning retention.
IAO_0000114: IAO_0000122
IAO_0000115: A semi-lignified one-year cane in initial phases of lignification typically occurring during late summer to early autumn (August-September in Northern Hemisphere), characterized by predominantly green appearance with brown coloration just beginning at basal nodes, soft to moderately firm texture throughout most of length, active secondary cell wall development detectable histologically but not yet producing obvious external woody appearance, and normal developmental status for this seasonal timing representing expected progression that will continue toward full maturation over subsequent 8-12 weeks under favorable conditions. Early semi-lignified canes indicate healthy ongoing physiological transition from vegetative growth to dormancy preparation, with lignification initiation triggered by declining photoperiod, moderating temperatures, and internal hormonal shifts redirecting resources from shoot elongation to wood maturation and reserve accumulation.
IAO_0000116: Early semi-lignified canes are normal and expected during late summer, with their presence indicating appropriate physiological progression toward dormancy. Concerns arise only if environmental conditions (early cold snaps, severe drought, defoliation from disease or pests) interrupt the lignification process before completion. Management during this period focuses on maintaining conditions favorable for continued lignification including adequate but not excessive water (severe stress can halt development), disease and pest control preserving leaf function for carbohydrate production, and avoiding practices that might stimulate renewed vegetative growth (late nitrogen applications, excessive irrigation). The rate of lignification progression from early semi-lignified to fully lignified status depends on thermal conditions, with warm autumns promoting rapid completion and cool autumns slowing progress potentially leading to incomplete maturation.
IAO_0000118: beginnend ausreifende Rute @de
IAO_0000118: beginning ripening cane
IAO_0000118: early maturation cane
IAO_0000118: früh-teilverholzte Rute @de
IAO_0000118: initial lignification cane
IAO_0000119: Based on Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 245-267 Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150 Fennell (2004) "Freezing tolerance and injury in grapevines" Journal of Crop Improvement 10=201-235.
has db xref: PO:0025073

Early Senescence Quality (N)
type: Class
subclass of: Nitrogen Deficiency Symptom Quality
IAO_0000112: Early senescence quality assessment for nitrogen deficiency in Walla Walla Valley Merlot documented the impact of premature canopy decline on fruit ripening and wine quality in a nitrogen-limited vineyard. Canopy monitoring through the ripening period tracked early senescence quality progression, with basal leaf senescence (greater than 50% yellow or brown) occurring at 65 days post-véraison in nitrogen-deficient blocks versus 95 days in adequate-nitrogen areas, representing 30-day acceleration of senescence onset. The early senescence quality spatial pattern showed 45% of the canopy showing advanced senescence symptoms at harvest in deficient areas versus 15% in adequate areas, with the reduced green leaf area limiting late-season photosynthesis during the critical sugar accumulation period. Functional impact assessment showed that vines with severe early senescence quality achieved only 23.5°Brix at harvest versus 25.2°Brix in vines maintaining functional canopy, a 1.7°Brix deficit attributed to the approximately 40% reduction in photosynthetically active leaf area during the final 4 weeks of ripening. Wine quality evaluation revealed that early senescence quality affected more than sugar accumulation, with wines from prematurely senesced blocks showing reduced color intensity (12% lower anthocyanins), higher titratable acidity (reflecting delayed acid degradation), and less developed fruit character in sensory evaluation. The early senescence quality assessment established that maintaining adequate nitrogen to prevent premature canopy decline was essential for achieving target ripeness, even though modest nitrogen limitation was acceptable earlier in the season for vigor management purposes.
IAO_0000114: IAO_0000122
IAO_0000115: Early senescence quality in nitrogen deficiency is a nitrogen deficiency symptom quality that inheres in grapevine leaves and represents the premature initiation and acceleration of leaf aging processes when nitrogen remobilization from mature leaves to support new growth depletes these source leaves below the threshold for maintained function, with nitrogen-deficiency-induced senescence producing earlier-than-normal leaf yellowing, necrosis, and abscission that reduces the functional canopy duration and photosynthetic capacity during the critical fruit ripening period. This quality captures the accelerated aging dimension of nitrogen deficiency, recognizing that the remobilization of nitrogen from older leaves represents both a survival mechanism allowing continued growth under nutrient limitation and a cost in terms of reduced functional leaf area that may compromise fruit development and reserve accumulation. The ontological significance of early senescence quality in nitrogen deficiency lies in its impact on late-season vine function when sustained photosynthesis is critical for fruit ripening and carbohydrate storage, with premature senescence potentially causing incomplete ripening, reduced sugar accumulation, and inadequate reserve storage affecting subsequent season performance. The biological basis of nitrogen-deficiency senescence encompasses the programmed cell death pathways activated when nitrogen remobilization reduces cellular nitrogen below critical thresholds, the degradation of chloroplasts and their protein content including the abundant Rubisco enzyme that constitutes a major nitrogen reservoir, and the export of remobilized nitrogen as amino acids transported to developing tissues through the phloem. The visual progression of nitrogen-deficiency senescence shows characteristic patterns with initial chlorosis as chlorophyll degrades, followed by yellowing intensification as remaining pigments are catabolized, then necrosis as cell death occurs, a…
IAO_0000116: Early_Senescence_Quality_(N) is_a Nitrogen_Deficiency_Symptom_Quality, representing the premature leaf aging and abscission resulting from nitrogen remobilization to support new growth. This class addresses the canopy-duration dimension of nitrogen deficiency. Senescence timing relative to fruit development determines functional impact. The progression from chlorosis through yellowing to necrosis and abscission follows nitrogen remobilization. Late-season photosynthetic capacity affects sugar accumulation and complete ripening. Distinguishing seasonal management needs (moderate early deficiency acceptable vs. late-season adequacy critical) informs nitrogen timing decisions.
IAO_0000118: Frühe Seneszenz bei N-Mangel @de
IAO_0000118: N-deficiency senescence
IAO_0000118: accelerated leaf aging
IAO_0000118: beschleunigte Blattseneszenz @de
IAO_0000118: early leaf drop
IAO_0000118: früher Blattfall @de
IAO_0000118: premature leaf aging
IAO_0000118: vorzeitige Blattalterung @de
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 297-345 Lim PO et al. (2007) Leaf senescence. Annual Review of Plant Biology 58:115-136 Bell SJ, Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11:242-295
has db xref: PO:0009025

Early Shoot Elongation
type: Class
subclass of: Shoot Elongation
IAO_0000112: Chardonnay in Champagne shows early shoot elongation from late April through mid-May at BBCH 15-19 over 3-4 weeks, with shoots extending from 180 mm at 5 leaves to 550-650 mm at 9 leaves through elongation rates progressing from 10-14 mm per day initially to 16-20 mm per day as photosynthetic capacity develops, under cool maritime climate conditions of 14-18°C mean temperature, adequate spring rainfall, and moderate fertility typical of this moderately vigorous early-bursting cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Early shoot elongation represents the initial growth phase where shoots begin extending beyond leaf unfolding stage, characterized by relatively slow elongation rates as photosynthetic capacity develops and shoots transition from complete dependence on stored reserves toward autotrophic growth. This developmental stage occurs during late April through May in temperate regions corresponding approximately to BBCH 15-19 as shoots develop 5-9 unfolded leaves, with elongation rate typically 8-18 mm per day creating total shoot length increase from 150-200 mm to 400-700 mm over 2-4 week period. Early elongation shows progressive acceleration as each additional expanding leaf contributes photosynthetic capacity, with shoots transitioning from net carbon consumers during initial phase to approaching carbon neutrality and eventually positive carbon balance when 4-5 leaves achieve substantial expansion and photosynthetic function. The apical meristem maintains high activity producing new leaf primordia every 2-3 days and contributing cells to shoot axis, with meristem structure showing organized tunica-corpus organization and cell division rates of 20-24 hour cycles characteristic of active growth. Internode lengths during early elongation typically range 25-45 mm reflecting moderate growth rate and developing resource availability, with internodes progressively lengthening as growth accelerates toward rapid elongation phase. Cell expansion in subapical zones proceeds through water uptake and wall loosening, with expansion zone extending 15-25 mm behind apex containing cells increasing from meristematic dimensions to final lengths of 100-300 micrometers depending on internode position and growth conditions. Leaves continue unfolding and expanding sequentially with new leaves separating from axis every 3-5 days, with leaf sizes progressively increasing from basal leaves toward middle shoot positions reflecting improving resource status as photosynthetic area accumulates. Photo…
IAO_0000116: Early_Shoot_Elongation is first of five Shoot_Elongation subphases, distinguished by modest elongation rates and transition from stored reserves to photosynthetic carbon sources. Transitions to Rapid_Shoot_Elongation as photosynthetic capacity becomes established and growth accelerates. Represents critical establishment phase determining subsequent growth potential. Carbon balance transition during this phase fundamentally affects growth capacity.
IAO_0000118: Etablierungsphase @de
IAO_0000118: beginnende Längenwachstum @de
IAO_0000118: beginning elongation phase
IAO_0000118: early vegetative growth
IAO_0000118: establishment growth
IAO_0000118: frühe Triebstreckung @de
IAO_0000118: initial shoot extension
IAO_0000118: initiale Triebverlängerung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 205-220 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 128-140 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Early Stage Reproductive Active Bud
type: Class
subclass of: Reproductive Active Bud
disjoint with: Late Stage Reproductive Active Bud
IAO_0000112: An early stage reproductive active bud on Vitis vinifera cv. Riesling at BBCH stage 15 in early May in the Mosel Valley, Germany, showing 3-5 leaves unfolding, two compact inflorescences visible as green elongated structures 12-15mm in length enclosed within developing shoot, individual flowers not yet separated, highly vulnerable to forecast frost event of -2.5°C requiring active frost protection through wind machines, heaters, or overhead sprinklers to prevent catastrophic yield loss.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive active bud in initial phases of development corresponding approximately to BBCH stages 09-53, characterized by bud swelling and scale separation revealing both vegetative and reproductive primordia, emergence of shoot with woolly appearance, first leaves unfolding, and inflorescences visible as compact clusters tightly enclosed within shoot apex, not yet showing individual flower separation. Early stage reproductive active buds are extremely vulnerable to frost damage which can result in complete crop loss, with critical temperatures typically -2°C to -3°C for developing inflorescences, slightly more cold-tolerant than vegetative tissues at similar developmental stages due to higher sugar concentrations in floral tissues providing some cryoprotection.
IAO_0000116: Early stage reproductive active buds represent the period of maximum economic risk in viticulture, as frost damage at this stage results in near-complete crop loss for the affected shoots with minimal compensation from secondary buds which typically have reduced or no inflorescence content. The short window between budbreak and flower separation (typically 3-4 weeks) coincides with late spring frost season in many cool-climate regions, making frost protection a critical management requirement. Inflorescence primordia at this stage are already fully formed, having developed during the previous growing season, with current growth primarily involving cell expansion rather than new flower initiation.
IAO_0000118: early flowering bud
IAO_0000118: frühe reproduktive aktive Knospe @de
IAO_0000118: initial stage fruiting bud
IAO_0000119: Based on Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168 Rodrigo (2000) "Spring frosts in deciduous fruit trees - morphological damage and flower hardiness" Scientia Horticulturae 85=155-173 Mosedale et al. (2015) "Climate change impacts and adaptive strategies= lessons from the grapevine" Global Change Biology 21=2562-2579.
has db xref: PO:0000230

Early Stage Vegetative Active Bud
type: Class
subclass of: Vegetative Active Bud
disjoint with: Late Stage Vegetative Active Bud
IAO_0000112: An early stage vegetative active bud on Vitis vinifera cv. Chardonnay at BBCH stage 05 in early April in Chablis, France, showing bud scales separated revealing green woolly shoot tip 4mm in length, first leaf scales visible but not yet unfolded, occurring 5 days after initial bud swell, with frost protection measures activated when nighttime temperatures forecast below -1°C due to high vulnerability of tissues at this developmental stage.
IAO_0000114: IAO_0000122
IAO_0000115: A vegetative active bud in the initial phase of growth activation and shoot emergence, corresponding approximately to BBCH stages 01-09, characterized by bud swelling, scale separation, emergence of green shoot tip with woolly appearance due to dense trichomes, and first leaf beginning to unfold but not yet fully separated from shoot apex. Early stage vegetative active buds are maximally vulnerable to spring frost damage due to tender, water-rich tissues with minimal lignification and limited cold hardening capacity, with lethal temperatures often as high as -2°C to -4°C depending on development stage, cultivar cold tolerance, and acclimation status following previous temperature fluctuations.
IAO_0000116: The early stage represents the period of maximum frost risk in viticulture, as buds transition from dormant cold-hardy state (tolerating -15°C to -25°C) to actively growing frost-sensitive state (damaged at -2°C to -4°C) over a period of only 2-3 weeks. Cultural practices including delayed pruning, double pruning, and application of dormancy-extending compounds aim to delay early stage budbreak past the typical frost season. Once damage occurs at early stage, secondary buds may break to compensate, though with delayed development and typically reduced fruitfulness.
IAO_0000118: early breaking vegetative bud
IAO_0000118: frühe vegetative aktive Knospe @de
IAO_0000118: initial stage vegetative bud
IAO_0000119: Based on Trought et al. (1999) "The impact of differences in soil texture within a vineyard on vine vigour, vine earliness and juice composition" Journal of Wine Research 10=77-84 Ferguson et al. (2011) "Dynamic changes in bud cold hardiness during dormancy and the influence of apple and pear budbreak" Journal of the American Society for Horticultural Science 136=313-323 Molitor & Junk (2019) "Climate change is implicating a two-fold impact on air temperature increase in the ripening period under the conditions of the Luxembourgish grapegrowing region" OENO One 53=409-422.
has db xref: PO:0000293

Early Veraison Disposition
type: Class
subclass of: Veraison Timing Disposition
IAO_0000112: Chasselas exhibits early veraison disposition, reaching 50% color change approximately 45-50 days post-flowering with thermal requirement of 680-780 GDD (base 10°C) from bloom. Pinot Noir and Chardonnay show similarly early veraison, initiating ripening within the first 25% of V. vinifera cultivars in multi-variety trials. Early veraison in Chasselas at Swiss reference sites (Pully) occurs at mean date of July 25-30 versus August 20-28 for late cultivars. The extended post-veraison period in early cultivars (55-70 days versus 40-50 days for late cultivars in the same climate) allows gradual flavor development and tannin maturation under cooler autumn conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A veraison timing disposition that is the inherited capacity of a Vitis vinifera plant to initiate ripening earlier than average for the species, typically within the first tercile of cultivar veraison dates, reaching the onset of color change and softening with lower thermal time accumulation from flowering.
IAO_0000116: Early veraison disposition provides advantages in cool or short-season climates by maximizing the ripening period before autumn temperature decline and frost risk. The trait correlates moderately with early flowering (r = 0.65-0.75) but shows independent genetic control, enabling selection for early veraison without necessarily early budbreak vulnerability. Early veraison cultivars benefit from extended hang time for phenolic maturity while achieving sugar targets, though excessively early veraison in warm climates may accelerate ripening during peak summer heat, reducing aromatic complexity.
IAO_0000118: Frühfärbung @de
IAO_0000118: early color change trait
IAO_0000118: early ripening onset
IAO_0000118: frühe Véraison @de
IAO_0000118: früher Reifebeginn @de
IAO_0000118: precocious veraison
IAO_0000119: Parker AK et al. (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17:206-216 Duchêne E et al. (2012) Phenology and grape ripening in relation to climate change. Climate Research 53:145-156
has db xref: PO:0025502

Early Wood Rootstock Xylem
type: Class
subclass of: Rootstock Xylem
IAO_0000112: Chardonnay grafted on Teleki 5C rootstock ring 8 showing early wood rootstock xylem comprising inner 0.38 cm of 0.64 cm total ring width (59% of ring), earlywood appearing light tan contrasting with darker latewood, earlywood vessels 110-145 micrometers diameter significantly larger than latewood vessels 55-75 micrometers, earlywood showing thin cell walls and large lumens optimized for water transport, earlywood density estimated 0.42 g/cm³ versus latewood 0.61 g/cm³, earlywood zone containing approximately 65-70% of ring's total water transport capacity despite occupying only 59% of width due to large vessel flow advantage
IAO_0000114: IAO_0000122
IAO_0000115: Early wood rootstock xylem is the xylem tissue produced during early growing season typically April-June in Northern Hemisphere forming inner lighter-colored portion of annual ring, characterized by large-diameter vessels 80-180 micrometers optimized for maximum water transport capacity, thin-walled cells maximizing lumen volume for conductivity, lower wood density than latewood due to large void spaces, rapid formation during peak cambial activity supporting spring shoot growth and leaf expansion, comprising typically 40-60% of annual ring width, and providing majority of annual water transport capacity despite occupying only portion of ring due to water flow rate increasing with fourth power of vessel radius making large earlywood vessels disproportionately important for hydraulic function. Early wood rootstock xylem formation timing includes= initiated in spring (cambium reactivating April-May as temperatures rise and photoperiod lengthens), produced during early season (majority of earlywood formed May-June during most rapid cambial activity), corresponding to shoot growth (earlywood formation coinciding with bud break, shoot elongation, and leaf expansion requiring maximum water supply), showing peak production rate (cambium dividing most rapidly during earlywood phase producing cells at maximum rate), and transitioning to latewood (earlywood formation declining July-August as cambium shifts to producing smaller-vessel latewood completing annual ring). Early wood rootstock xylem structural characteristics includes= showing large vessel diameter (vessels 80-180 micrometers significantly larger than latewood vessels 40-80 micrometers optimizing water transport), exhibiting thin cell walls (vessel elements and surrounding cells with minimal secondary wall deposition maximizing lumen, wall ratio), displaying low wood density (earlywood 0.35-0.50 g/cm³ lower than latewood 0.55-0.75 g/cm³ due to large lumens and thin walls), appearing light colored (earlywood light t…
IAO_0000116: Early_Wood_Rootstock_Xylem emphasizes spring-formed large-vessel portion of annual ring and is distinguished from Late_Wood_Rootstock_Xylem (summer-formed small-vessel portion) by focus on inner ring position, large vessels, thin walls, and primary water transport function. Critical for understanding seasonal xylem production, hydraulic conductivity, spring water supply, vessel size effects on transport, and the light-colored inner ring zone providing majority of annual water conduction capacity.
IAO_0000118: Earlywood
IAO_0000118: Frühholz-Xylem @de
IAO_0000118: Frühjahrsholz @de
IAO_0000118: Großlumiges Unterlagen-Xylem @de
IAO_0000118: Large-vessel rootstock xylem
IAO_0000118: Spring wood rootstock xylem
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer.
has db xref: PO:0005848

Early Wood Xylem Vessel
type: Class
subclass of: Xylem Vessel
IAO_0000112: Syrah early wood xylem vessel in ring 10 shows 210-280 μm diameter, thin secondary wall 2.5-3.8 μm thickness, formed April-May during spring canopy expansion, arranged in 2-3 tangential rows forming conspicuous earlywood band occupying 38-46% of ring width, individual vessels providing hydraulic conductivity 15-35 times greater than average latewood vessel, earlywood zone providing 68-76% of total ring water transport capacity, vessels showing 45-65% embolism by late summer but restored by next spring's new earlywood formation
IAO_0000114: IAO_0000122
IAO_0000115: An early wood xylem vessel (earlywood vessel) is a xylem vessel formed during the early portion of the growing season (typically April-June in Northern Hemisphere temperate climates), characterized by large diameter (120-300 μm), thin walls, and high water transport capacity, forming the distinctive inner band of large vessels in ring-porous wood that provides majority of annual ring hydraulic conductance. Early wood vessel formation timing includes= differentiation beginning with spring cambial reactivation (typically late March-April corresponding to budbreak timing), production during initial 6-10 weeks of growing season (April-June primary earlywood formation period), formation synchronized with leaf expansion (large vessels supporting water demand from rapidly growing canopy), cessation as latewood formation begins (transition to smaller vessels typically June-July), and earlywood zone completion representing 25-45% of total annual ring width despite being only 35-45% of formation duration. Early wood vessel anatomical characteristics include= large diameter (150-300 μm typical, compared to 40-120 μm latewood vessels), thin secondary walls (wall thickness 2-4 μm compared to 3-6 μm in latewood vessels), large lumens (lumen occupying 140-290 μm of 150-300 μm diameter), simple perforation plates (large single openings in end walls providing minimal resistance to axial flow), abundant bordered pits (50-80 pits per 100 μm² wall area enabling extensive lateral connections), and arrangement in tangential bands (1-3 rows of large vessels forming conspicuous earlywood zone). Early wood vessel hydraulic function includes= providing 60-80% of annual ring water transport capacity (despite being 35-50% of ring area, large vessels dominate conductance), maximum specific conductivity (individual large vessels transporting 10-100 times more water than small vessels due to radius⁴ relationship), supporting spring canopy development (earlywood vessels providing water for rapid s…
IAO_0000116: Early_Wood_Xylem_Vessel emphasizes spring-formed large vessels and is distinguished from Late_Wood_Xylem_Vessel (summer-formed smaller vessels), Large_Diameter_Xylem_Vessel (size emphasis without seasonal context), and Xylem_Vessel (all vessels regardless of position). Critical for understanding ring-porous wood pattern, seasonal hydraulic capacity dynamics, spring water supply for canopy development, embolism vulnerability patterns, and annual hydraulic capacity renewal through earlywood formation.
IAO_0000118: Earlywood vessel
IAO_0000118: Frühholzgefäß @de
IAO_0000118: Frühjahrsgefäß @de
IAO_0000118: Großes Leitgefäß @de
IAO_0000118: Large vessel
IAO_0000118: Spring wood vessel
IAO_0000119: Tyree, M. T., & Zimmermann, M. H. (2002). Xylem Structure and the Ascent of Sap (2nd ed.). Springer. | Carlquist, S. (2001). Comparative Wood Anatomy (2nd ed.). Springer.
has db xref: PO:0000273

Earthy Aroma Quality
type: Class
subclass of: Aroma Character Quality
IAO_0000112: Earthy aroma profiling in Gevrey-Chambertin Pinot Noir identifies the characteristic sous-bois expression comprising forest floor (6.8 on 10-point scale), truffle (4.5), and subtle wet stone (4.2), creating the terroir signature that distinguishes Burgundy from New World Pinot Noir where fruit typically dominates over earth, with these earthy notes valued as evidence of site expression that justifies premium pricing despite scientific uncertainty about their direct geological origin.
IAO_0000114: IAO_0000122
IAO_0000115: Earthy aroma quality is an aroma character quality that represents olfactory perception evoking soil, mineral, and geological substrate-associated scents, characterizing the complex, often savory aromatic impression that contributes to perceived terroir expression and distinguishes site-specific wines from generic fruit-driven examples. Within the BFO framework, this quality addresses a major aroma category distinguished by its association with the perception of place rather than fruit or winemaking, recognizing that earthy notes create the impression of vineyard specificity and mineral substrate expression valued in terroir-focused wine evaluation. The ontological significance lies in earthy aroma serving as the primary sensory evidence for terroir perception, where earthy character creates the impression that wine expresses its geological origin regardless of whether direct mineral transport from soil to wine occurs, making earthy descriptors central to the communication of site-specificity that defines fine wine identity. The compositional basis for earthy aroma remains incompletely characterized despite extensive research, with potential contributors including geosmin (petrichor, beetroot character at sub-ng/L threshold), 2-methylisoborneol (musty-earthy), and various sulfur compounds and thiols that may contribute mineral or flinty perception, though the exact chemical basis for minerality perception remains scientifically debated. The perceptual psychology of earthy character involves complex cognitive associations, where terms like minerality may reflect non-olfactory attributes (acidity, texture, saltiness) or learned expectations about prestigious wine origins rather than specific volatile compound perception, creating challenges for objective earthy aroma assessment. The regional associations of earthy character are strong, with Burgundy Pinot Noir expected to show forest floor and sous-bois notes, Chablis Chardonnay prized for flinty minerality, and Loire…
IAO_0000116: Earthy_Aroma_Quality serves as the parent class for earth-related subcategories (Mineral, Flinty, Petrichor), representing an aroma character category central to terroir perception and fine wine evaluation. This quality encompasses perceptions whose chemical basis remains debated, requiring acknowledgment of the gap between sensory experience and scientific understanding. The class addresses the geological association dimension of wine character distinct from fruit, floral, and spicy categories.
IAO_0000118: Bodennote @de
IAO_0000118: Erdige Aromen @de
IAO_0000118: Terroir-Duft @de
IAO_0000118: geological scent
IAO_0000118: mineral character
IAO_0000118: mineralischer Charakter @de
IAO_0000118: soil-like notes
IAO_0000118: terroir aroma
IAO_0000119: Heymann H et al. (2014) A study of the perceptions of minerality in Sauvignon blanc wines. Journal of Wine Research 25(4): 259-273 Ballester J et al. (2013) Mapping perceived minerality in wines. Food Quality and Preference 28(1): 340-350
has db xref: no direct PO equivalent

East West Row Role
type: Class
subclass of: Row Orientation Role
IAO_0000112: A Riesling vine in east-west rows on steep Rheingau slopes bears an East_West_Row_Role with south-facing exposure essential for ripening at 50°N latitude, the orientation maximizing solar interception during Germany's limited growing season. A Grüner Veltliner vine in east-west terraces of the Wachau serves in an East_West_Row_Role dictated by the Danube Valley's east-west trend, with careful canopy management moderating the exposure asymmetry between south and north canopy faces. A Pinot Noir vine in east-west rows in cool Burgundy sites bears an East_West_Row_Role traditional to the region, where south-facing exposure has historically been valued for ripening assistance in marginal conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A row orientation role that inheres in a grapevine planted in rows aligned along the east-west axis (or approximately east-west within ±30°), creating north-facing and south-facing canopy exposures with substantially different sunlight reception depending on hemisphere. In the Northern Hemisphere, east-west rows position one canopy side facing south (receiving substantially more solar radiation throughout the day) while the north-facing side remains more shaded the asymmetry is reversed in the Southern Hemisphere. East-west orientation is often preferred at high latitudes (>45°) where the low sun angle means south-facing exposure is essential for adequate heat accumulation and ripening, or on east-west trending slopes where contour alignment prevents erosion. The asymmetric exposure creates predictable differences in fruit composition between canopy sides—the sun-facing side typically shows earlier ripening, higher sugar accumulation, more color development, and greater heat stress risk, while the shaded side ripens later with higher acidity retention. East-west orientation may be deliberately chosen where the differentiated fruit provides blending options, or may result from constraints (slope direction, property geometry) that prevent preferred north-south alignment.
IAO_0000116: East_West_Row_Role represents the orientation favored for cool-climate viticulture and slope-constrained situations, creating the south-facing exposure (Northern Hemisphere) that maximizes heat accumulation where ripening is challenging. The exposure asymmetry inherent to east-west rows requires management consideration—the sun-facing side may require different leaf removal, irrigation, or harvest timing than the shaded side—and the fruit differentiation may be exploited (separate harvest of sides for different programs) or averaged (combined harvest accepting the blend of ripeness levels). East-west orientation on slopes is often mandated by erosion control requirements contour planting with rows following elevation lines prevents row-channeled runoff regardless of the resulting compass orientation. Climate change is shifting east-west optimization, as warming reduces the need for maximum sun exposure at sites where ripening was previously marginal, potentially favoring north-south conversion where practical.
IAO_0000118: E-W orientation
IAO_0000118: O-W-Ausrichtung @de
IAO_0000118: Ost-West-Zeilen @de
IAO_0000118: east-west alignment
IAO_0000118: east-west rows
IAO_0000118: latitudinal orientation
IAO_0000118: latitudinale Orientierung @de
IAO_0000119: Smart RE (1973) Sunlight interception, American Journal of Enology and Viticulture 24: 141-147 Hunter JJ et al. (2016) Row orientation effects, South African Journal of Enology and Viticulture 37: 107-119 Intrieri C et al. (1998) Row orientation and grape composition, Vitis 37: 83-88
has db xref: no direct PO equivalent

Easy Rooting Rootstock Role
type: Class
subclass of: Rooting Capacity Rootstock Role
IAO_0000112: St. George (Rupestris du Lot, V. rupestris) demonstrates exceptional rooting capacity (90-95% success) reflecting V. rupestris's inherent easy-rooting nature, producing abundant roots from single-node cuttings and enabling economical propagation despite the cultivar's otherwise limited commercial use. 3309 Couderc (V. riparia × V. rupestris) shows easy rooting (85-90%) inherited from V. rupestris, with nurseries routinely achieving 85%+ success rates using standard hardwood cutting protocols. Ramsey (Salt Creek, V. champinii) roots easily (85-90%), facilitating its widespread commercial adoption for nematode-resistant rootstock production in California and Australia. Freedom (1613C × Dog Ridge) inherits easy rooting (85-90%) from Dog Ridge, contributing to its commercial success.
IAO_0000114: IAO_0000122
IAO_0000115: A rooting capacity rootstock role that inheres in a grafted rootstock by virtue of its high capacity for adventitious root initiation from hardwood cuttings, achieving rooting success rates exceeding 80% under standard nursery propagation conditions without specialized treatments. Easy-rooting rootstocks develop abundant root primordia rapidly (visible root emergence within 3-4 weeks under optimal conditions), show low cutting mortality during callusing, and produce vigorous, well-branched root systems supporting strong first-year growth. This high rooting capacity reflects favorable endogenous hormone balances (high auxin sensitivity, low cytokinin), abundant ray parenchyma for dedifferentiation, optimal carbohydrate reserves, and efficient wound-induced cell division. Easy-rooting rootstocks offer economic advantages through reduced propagation costs, reliable nursery supply, and the ability to use shorter cuttings (single-node or two-node) that multiply planting material more efficiently. V. rupestris parentage is the primary genetic source of easy rooting.
IAO_0000116: Easy_Rooting_Rootstock_Role captures rootstocks achieving greater than 80% rooting under standard conditions, representing the economically optimal propagation category. V. rupestris and V. champinii parentage consistently contribute easy rooting, while V. riparia × V. rupestris hybrids typically root easier than pure V. riparia selections. Easy rooting enables single-node cutting propagation (maximizing multiplication rate), reduces losses during callusing and nursery establishment, and ensures reliable commercial supply. The 80% threshold reflects industry standards where losses below 20% are economically acceptable without special interventions.
IAO_0000118: easy rooting rootstock
IAO_0000118: easy to propagate rootstock
IAO_0000118: gut bewurzelbare Unterlage @de
IAO_0000118: high rooting capacity rootstock
IAO_0000118: leicht bewurzelbare Unterlage @de
IAO_0000118: vermehrungsfreudige Unterlage @de
IAO_0000119: Hartmann HT et al. (2011) Hartmann and Kester's Plant Propagation 8th Ed, Pearson Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Whiting JR (2004) Grapevine rootstocks, in Viticulture Vol 1 Resources, Winetitles pp.: 167-188 Dry N (2007) Grapevine rootstocks: selection and management for South Australian vineyards, Lythrum Press
has db xref: no direct PO equivalent

Ecodormancy
type: Class
subclass of: Dormancy
IAO_0000112: In Pinot Noir vines of the Côte d'Or, Burgundy, ecodormancy extends from early February when chilling requirements are satisfied through late March when spring warming triggers budbreak, with buds demonstrating growth competence through rapid budbreak within 10 days under forcing conditions at 22°C while remaining quiescent in the field where mean temperatures of 5-8°C during February and early March are insufficient to satisfy heat unit requirements for growth initiation.
IAO_0000114: IAO_0000122
IAO_0000115: Ecodormancy in Vitis vinifera represents the phase of winter dormancy during which growth inhibition is controlled by environmental factors external to the bud, with buds having regained growth competence through completed chilling but remaining quiescent due to unfavorable environmental conditions, particularly low temperatures. This dormancy phase follows endodormancy and typically extends from late winter through early spring in Northern Hemisphere viticulture, persisting until warming temperatures satisfy the heat requirements for growth initiation and budbreak commences. The defining characteristic of ecodormancy is the external nature of growth control, distinguishing it from endodormancy where internal factors prevent growth regardless of environmental conditions, with ecodormant buds capable of immediate growth response when transferred to favorable conditions while endodormant buds remain inhibited even under optimal forcing. The physiological state during ecodormancy differs fundamentally from endodormancy in that all dormancy-maintaining mechanisms have been dismantled through chilling accumulation, growth-related genes have been derepressed and are competent for transcription, hormone balances have shifted toward growth-permissive configurations with low ABA and responsive cytokinin and gibberellin signaling, and cellular communication pathways have been restored enabling coordinated growth responses. The ecological function of ecodormancy is to delay growth until environmental conditions are reliably favorable, with temperature serving as the primary constraint that prevents budbreak during late winter when frost risk remains high despite the restoration of growth competence. The duration of ecodormancy varies substantially depending on climate, with longer ecodormancy periods in cold continental climates where spring warming is delayed, and shorter periods in Mediterranean climates where mild temperatures may follow closely after chilling completion. D…
IAO_0000116: Ecodormancy represents the third major phase within the Dormancy hierarchy following Endodormancy, characterized by environmentally-controlled rather than internally-controlled growth inhibition. Distinguished from Endodormancy by the external nature of growth control and immediate growth response under forcing conditions. Subdivides into Ecodormancy_Transition, Environmental_Constraint, Conditional_Dormancy, and Quiescence_Maintenance as component phases. Duration varies from weeks to months depending on climate. Growth competent buds await heat accumulation for budbreak initiation.
IAO_0000118: Ekodormanz @de
IAO_0000118: Umweltdormanz @de
IAO_0000118: environmental dormancy
IAO_0000118: erzwungene Ruhe @de
IAO_0000118: imposed dormancy
IAO_0000118: quiescence
IAO_0000118: temperaturbedingte Dormanz @de
IAO_0000118: temperature-limited dormancy
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle
has db xref: no direct PO equivalent

Ecodormancy Duration Quality
type: Class
subclass of: Ecodormancy Status Quality
disjoint with: Heat Requirement Quality
IAO_0000112: Ecodormancy duration assessment comparing contrasting springs in Riesling reveals the temperature-dependent variation in vulnerability period length, with cold spring (endodormancy released February 1, temperatures remaining below 10°C until March 25, budbreak April 8) showing long ecodormancy duration of 66 days with extended frost vulnerability but ultimately successful budbreak, while warm spring (endodormancy released January 28, temperatures exceeding 10°C consistently from February 20, budbreak March 15) showing short ecodormancy of only 46 days but with frost damage on March 22 when late freeze followed early budbreak, demonstrating how ecodormancy duration affects the nature and timing of frost risk rather than eliminating it.
IAO_0000114: IAO_0000122
IAO_0000115: Ecodormancy duration quality is an ecodormancy status quality that represents the length of time between endodormancy release and visible budbreak, characterizing the period during which buds are physiologically ready for growth but environmentally prevented from growing by temperatures below the threshold for active development, with duration depending on both the timing of endodormancy release and the subsequent temperature pattern through late winter and early spring. Within the BFO framework, this quality specifically addresses the temporal extent dimension of ecodormancy, distinguishing how long this phase lasts from the depth of dormancy or the thresholds for transition while recognizing that ecodormancy duration represents the waiting period between achieving growth competence and actually initiating growth, a period of vulnerability during which warm spells can trigger growth that subsequent cold may damage. The ontological significance lies in ecodormancy duration determining the frost risk exposure window, where long ecodormancy (from early chilling completion or late spring) creates extended vulnerability to warm spell-induced premature budbreak, while short ecodormancy (from late chilling completion or early consistent spring) minimizes the period of risk by reducing the time between growth competence and appropriate conditions for sustained growth. The factors affecting ecodormancy duration include the timing of endodormancy release (earlier release creating potential for longer ecodormancy), the temperature pattern of late winter and spring (consistent cold extending ecodormancy, early warming shortening it), and cultivar heat requirements (high heat requirements extending ecodormancy even after temperatures become marginally favorable by requiring more accumulation before budbreak). The year-to-year variation in ecodormancy duration can be substantial, with cold springs maintaining ecodormancy for months after endodormancy release while warm springs m…
IAO_0000116: Ecodormancy_Duration_Quality addresses the time period between endodormancy release and budbreak representing the frost vulnerability window. This quality varies with release timing and subsequent temperatures. The class supports frost risk assessment through ecodormancy duration characterization.
IAO_0000118: Nachruheperiode @de
IAO_0000118: Umweltdormanzlänge @de
IAO_0000118: Vor-Austrieb-Periode @de
IAO_0000118: ecodormancy length
IAO_0000118: environmental dormancy duration
IAO_0000118: post-rest period
IAO_0000118: pre-budbreak period
IAO_0000118: Ökodormanzdauer @de
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 59-144 Ferguson JC et al. (2014) Dynamic thermal time model of cold hardiness for dormant grapevine buds. Annals of Botany 113(5): 801-811
has db xref: PO:0000037

Ecodormancy Status Quality
type: Class
subclass of: Dormancy Depth Quality
IAO_0000112: Ecodormancy status assessment in late winter Cabernet Sauvignon reveals the growth-ready state of post-chilling buds, with forcing tests showing rapid, uniform budbreak (95% within 10 days at 20°C) confirming complete endodormancy release and ecodormancy establishment, and field observations showing immediate response to warm spell (5 consecutive days above 15°C triggering visible bud swell within 7 days), followed by frost damage when temperatures returned to -4°C (30% of swelling buds killed), demonstrating how ecodormancy status indicates full growth competence creating vulnerability to the temperature fluctuations common in late winter and early spring.
IAO_0000114: IAO_0000122
IAO_0000115: Ecodormancy status quality is a dormancy depth quality that represents the environmentally imposed quiescence of grapevine buds that have completed endodormancy release and are physiologically competent for growth but remain dormant due to unfavorable temperatures, characterizing the post-chilling dormancy phase during which buds await adequate warmth to initiate visible growth. Within the BFO framework, this quality specifically addresses the environmental control dimension of late dormancy, distinguishing ecodormancy from the internally controlled endodormancy while recognizing that ecodormant buds are fundamentally different from endodormant buds in their responsiveness—ecodormant buds will grow immediately when exposed to favorable temperatures, while endodormant buds remain inhibited regardless of temperature until chilling is satisfied. The ontological significance lies in ecodormancy representing the final barrier to growth that is entirely under environmental control, where the duration of ecodormancy depends solely on when temperatures become favorable for growth, with this period providing protection against early-season frost only through the environmental constraint of cold temperatures rather than through any internal growth inhibition, making ecodormant buds vulnerable to growth initiation during any sufficiently warm period regardless of calendar date. The physiological state during ecodormancy involves buds that have regained full growth competence, with hormonal balances, chromatin states, and metabolic readiness restored to growth-permissive conditions, but with the external temperature constraint preventing the actual initiation of cell division and expansion that would produce visible budbreak. The management implications of ecodormancy status include the recognition that late-winter warm spells may trigger growth of ecodormant buds creating frost vulnerability, that practices delaying the onset of ecodormancy responsiveness (such as late pruning…
IAO_0000116: Ecodormancy_Status_Quality serves as the parent class for heat-related qualities (Requirement, Duration). This quality addresses the environmentally controlled dormancy phase following endodormancy release. The class supports frost risk assessment and budbreak prediction through ecodormancy status characterization.
IAO_0000118: Umweltdormanz @de
IAO_0000118: aufgezwungene Dormanz @de
IAO_0000118: environmental quiescence
IAO_0000118: imposed dormancy
IAO_0000118: post-rest dormancy
IAO_0000118: temperature-limited dormancy
IAO_0000118: temperaturlimitierte Dormanz @de
IAO_0000118: Ökodormanzstatus @de
IAO_0000119: Lang GA et al. (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22(3): 371-377 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 59-144
has db xref: PO:0000037

Ecodormancy Transition
type: Class
subclass of: Ecodormancy
IAO_0000112: In Chardonnay vines in Champagne, ecodormancy transition occurs during the first two weeks of February when accumulated chilling hours reach approximately 1000, demonstrated by forcing tests showing budbreak time decreasing from 35 days in late January to 12 days by mid-February, with this transition marking the shift from internal dormancy control to environmental temperature limitation that will persist until March warming initiates budbreak.
IAO_0000114: IAO_0000122
IAO_0000115: Ecodormancy transition in Vitis vinifera represents the physiological shift from internally-controlled endodormancy to environmentally-controlled ecodormancy, occurring when sufficient chilling has been accumulated to satisfy the chilling requirement and dismantle dormancy-maintaining mechanisms while environmental temperatures remain too low to permit growth initiation. This transition typically occurs during late January to February in Northern Hemisphere viticulture, marking a fundamental change in the nature of dormancy from a state where growth is impossible regardless of conditions to a state where growth is merely delayed by unfavorable environment. The transition involves the completion of all chilling-dependent physiological changes including reduction of ABA to non-inhibitory levels, cessation of DAM gene expression, removal of repressive chromatin modifications from growth gene promoters, and restoration of symplastic communication through callose degradation at plasmodesmata, collectively restoring the capacity for growth that was suspended during endodormancy. The practical identification of ecodormancy transition relies on forcing tests that demonstrate rapid budbreak response indicating growth competence, with the transition point defined as the time when forcing response times decrease to less than approximately 14 days under optimal conditions, contrasting with the extended times characteristic of endodormant buds. The transition is not instantaneous but represents the crossing of a threshold where dormancy-maintaining mechanisms have been sufficiently weakened that they can no longer prevent growth under favorable conditions, with individual buds potentially crossing this threshold at slightly different times creating a brief period of transition heterogeneity across the vine. Environmental conditions during ecodormancy transition affect subsequent budbreak characteristics, with continued cold exposure during early ecodormancy potentially improving…
IAO_0000116: Ecodormancy_Transition represents the phase shift from endodormancy to ecodormancy within the dormancy cycle. Distinguished from Chilling_Requirement_Satisfaction which marks the quantitative chilling achievement, while Ecodormancy_Transition emphasizes the qualitative change in dormancy control mechanism. Subdivides into Endodormancy_to_Ecodormancy_Shift, Environmental_Control_Onset, and Growth_Competence_Restoration as component aspects. Identified through forcing test response less than 14 days. Duration of transition phase typically spans 1-2 weeks.
IAO_0000118: Dormanzphasen-Übergang @de
IAO_0000118: Ekodormanz-Übergang @de
IAO_0000118: Endodormanz-Ekodormanz-Wechsel @de
IAO_0000118: Ruhetyp-Transition @de
IAO_0000118: dormancy phase shift
IAO_0000118: dormancy type transition
IAO_0000118: endodormancy to ecodormancy transition
IAO_0000118: quiescence onset
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Ecological Role
type: Class
subclass of: Grapevine Role
IAO_0000112: Old-vine Carignan in the Corbières appellation of southern France fulfills an ecological role through its extensive root system stabilizing steep schist slopes against erosion, its permanent woody structure providing nesting habitat for passerines including Sylvia melanocephala and Serinus serinus, its unpruned canopy margins supporting overwintering populations of predatory mites (Typhlodromus pyri) and parasitoid wasps (Anagrus atomus), and its deep litter layer beneath bush-trained vines contributing 2-4 t/ha/year of organic matter to soil carbon pools.
IAO_0000114: IAO_0000122
IAO_0000115: A grapevine role that inheres in a vine by virtue of its functional contribution to the ecological processes, biodiversity dynamics, and ecosystem services operating within and surrounding the vineyard landscape, capturing the vine's participation in habitat provision, nutrient cycling, carbon dynamics, and soil conservation beyond its primary agricultural production function.
IAO_0000116: Ecological_Role recognizes that grapevines function as components of complex agroecosystems extending beyond their primary viticultural purpose. This role class is increasingly relevant in the context of biodiversity-integrated viticulture, ecosystem service valuation, and agroecological transition frameworks: the EU Biodiversity Strategy 2030 and Common Agricultural Policy reform explicitly recognize the ecological functions of permanent crop systems including vineyards. Subclasses capture specific ecosystem service categories — biodiversity support, cover crop integration, agroforestry, carbon sequestration, and soil conservation — reflecting the multifunctional ecological contributions of vineyard systems.
IAO_0000118: Weinberg-Ökologie-Rolle @de
IAO_0000118: ecological function role
IAO_0000118: ecosystem service role
IAO_0000118: vineyard ecology role
IAO_0000118: Ökosystemfunktions-Rolle @de
IAO_0000118: ökologische Rolle @de
IAO_0000119: Viers JH et al. (2013) Vinecology: pairing wine with nature, Conservation Letters 6: 287-299 Winkler KJ et al. (2017) Biodiversity in vineyards, Agriculture Ecosystems and Environment 239: 44-57 Paiola A et al. (2020) Exploring the potential of vineyards for biodiversity conservation, Conservation Biology 34: 1092-1104
has db xref: no direct PO equivalent

Economic Data
type: Class
subclass of: Grapevine Information Entity
IAO_0000112: Economic data for Grüner Veltliner in Austria integrates production statistics (approximately 13,500 ha planted, yielding approximately 850,000 hL annually, representing roughly 30% of Austrian wine production by volume), market positioning data (price spectrum from €3-5/bottle for entry-level Qualitätswein through €15-30 for DAC and Federspiel/Smaragd to €50-150+ for single-vineyard Smaragd crus from top Wachau estates), export data (key export markets Germany, Switzerland, United States, with growing presence in Japan and Scandinavia), and comparative economic performance (Grüner Veltliner generating the highest aggregate revenue of any Austrian cultivar due to the combination of substantial volume and increasingly premium price positioning). Economic data for Pinot Noir globally documents the cultivar's exceptional economic polarization — global acreage approximately 115,000 ha producing wines spanning from €5 commodity Pinot Noir to the €5,000-25,000+ per bottle commanded by Grand Cru Burgundy, with the price variance ratio between entry and apex exceeding that of any other cultivar.
IAO_0000114: IAO_0000122
IAO_0000115: Economic data is a grapevine information entity that documents the quantitative economic dimensions of grape cultivar cultivation and wine production, encompassing production statistics (acreage, yield, volume), market data (pricing, trade flows, consumption patterns), and economic performance indicators (profitability, cost structures, return on investment), derived from governmental statistical agencies, international organizations (OIV, FAO, Eurostat), national wine industry bodies, and commercial market research, providing the economic-quantitative foundation for understanding the commercial significance, market positioning, and financial viability of individual cultivars and the viticultural sectors that produce them.
IAO_0000116: Economic data documentation provides the quantitative commercial framework that contextualizes the biological, viticultural, and oenological information documented elsewhere in VVO — transforming descriptive cultivar knowledge into commercially actionable information by establishing the economic dimensions of cultivar significance. The economic data domain intersects with virtually every other VVO information entity hierarchy — production statistics reflect the biological productivity characteristics documented in yield data and phenological records, market pricing reflects the quality assessments documented in sensory descriptions and quality ratings, trade flows reflect the regulatory frameworks documented in trade regulations and label requirements, and economic trends reflect the historical trajectories documented in historical importance records. The principal data sources for viticultural economic data operate at different scales and with different methodologies — the OIV provides global aggregates and country-level statistics based on member country submissions, Eurostat provides harmonized EU-level data, national statistical agencies provide detailed domestic production and trade data, and commercial market research firms (IWSR, Wine Intelligence, Rabobank Wine Research) provide proprietary market analysis and consumer insight data. The challenge of economic data comparability across jurisdictions is substantial — national statistical classifications, reporting methodologies, vintage-year versus calendar-year accounting, currency effects, and varying levels of data disaggregation (some countries report cultivar-specific production data while others report only aggregate wine production) limit the precision of cross-national economic comparisons. The temporal dimension of economic data is essential for understanding cultivar market dynamics — point-in-time statistics provide snapshots but may be misleading without trend context, as a cultivar's economic signi…
IAO_0000118: Marktdaten @de
IAO_0000118: Weinwirtschaftsdaten @de
IAO_0000118: Wirtschaftsdaten @de
IAO_0000118: commercial data
IAO_0000118: economic indicators
IAO_0000118: economic information
IAO_0000118: market data
IAO_0000118: viticultural economics
IAO_0000118: wirtschaftliche Kennzahlen @de
IAO_0000118: ökonomische Daten @de
IAO_0000119: OIV (2023) State of the World Vine and Wine Sector, International Organisation of Vine and Wine Anderson K, Nelgen S (2020) Which Winegrape Varieties are Grown Where? Revised edition, University of Adelaide Press Eurostat (2023) Vineyard statistics, European Statistical Office IWSR (2023) Global Wine Market Analysis
has db xref: no direct PO equivalent

Effervescence Quality
type: Class
subclass of: Tactile Quality
IAO_0000112: Effervescence quality comparison between méthode traditionnelle Champagne and Charmat-method Prosecco reveals production-driven differences across all bubble dimensions, with Champagne showing fine bubbles (2/10 size, where 1 is finest), exceptional persistence (9/10, streams lasting minutes in glass), and creamy mousse (8/10 quality), while Prosecco displays larger bubbles (5/10), moderate persistence (5/10, diminishing within minutes), and frothier mousse (5/10), demonstrating how effervescence character reflects production method and enables quality differentiation within sparkling wine categories.
IAO_0000114: IAO_0000122
IAO_0000115: Effervescence quality is a tactile quality that represents the sensory perception of dissolved carbon dioxide releasing as bubbles during wine consumption, characterizing the fizzing, tingling, and foaming sensations that define sparkling wine texture and contribute to freshness perception in slightly effervescent still wines. Within the BFO framework, this quality addresses the carbonation dimension of tactile perception, distinguishing effervescence from other mouthfeel qualities while recognizing that bubble-related sensations involve both mechanical stimulation (bubbles bursting on oral surfaces) and chemesthetic components (CO₂ activating sour receptors and trigeminal neurons). The ontological significance lies in effervescence defining the fundamental character distinction between sparkling and still wines, where bubble presence, quality, and behavior create the textural experience that distinguishes Champagne from still wine more decisively than any flavor difference, making effervescence assessment essential for sparkling wine quality evaluation. The physiological basis for effervescence perception involves multiple sensory mechanisms, with mechanical stimulation from bubble formation and bursting on oral surfaces, chemesthetic activation of trigeminal neurons by dissolved CO₂, and stimulation of acid-sensing receptors contributing to the overall fizzing, tingling sensation that characterizes effervescent wines. The compositional determinants of effervescence include dissolved CO₂ concentration (determining bubble vigor), wine surface tension (affecting bubble formation and stability), nucleation site availability (controlling where bubbles form), and temperature (affecting CO₂ solubility and release rate). The quality dimensions of effervescence span intensity (from pétillant through frizzante to fully sparkling), fineness (bubble size from coarse to fine), persistence (duration of effervescence), and integration (how bubbles contribute to overall mouthfeel…
IAO_0000116: Effervescence_Quality serves as the parent class for specific bubble qualities (Size, Persistence, Mousse), establishing the carbonation dimension of tactile assessment. This quality involves both mechanical (bubble bursting) and chemesthetic (CO₂ receptor activation) components. The class supports sparkling wine assessment and production method inference through comprehensive effervescence evaluation.
IAO_0000118: Kohlensäureempfindung @de
IAO_0000118: Mousseux-Qualität @de
IAO_0000118: Perlage @de
IAO_0000118: bubble sensation
IAO_0000118: carbonation quality
IAO_0000118: fizzing character
IAO_0000118: sparkling texture
IAO_0000118: sprudelnde Textur @de
IAO_0000119: Liger-Belair G (2005) The physics and chemistry behind the bubbling properties of Champagne and sparkling wines. Journal of Agricultural and Food Chemistry 53(8): 2788-2802 Pozo-Bayón MA et al. (2009) Influence of carbonation on aroma release from liquid systems. Journal of Agricultural and Food Chemistry 57(5): 1663-1668
has db xref: no direct PO equivalent

Egg Cell Approach
type: Class
subclass of: Ovule Penetration
disjoint with: Pollen Tube Discharge
IAO_0000112: Cabernet Franc in Loire Valley shows egg cell approach during late June Year N+1 at BBCH 65-69, with sperm cells released from tube apex in synergid migrating 30-80 micrometers to egg cell at micropylar pole within 15-90 minutes, establishing membrane contact preparing for fusion, under temperate maritime conditions of 22-27°C temperature, typical of this mid-season cultivar completing approach 28-42 hours post-pollination enabling zygote formation
IAO_0000114: IAO_0000122
IAO_0000115: Egg cell approach represents the sperm cell positioning phase following tube discharge when one sperm cell migrates or drifts through embryo sac cytoplasm from discharge site in penetrated synergid toward egg cell at micropylar pole, achieving proximity and contact preparing for membrane fusion and zygote formation. This critical sperm positioning phase occurs during ovule penetration in mid-late June in temperate regions Year N+1, typically proceeding within minutes to hours following tube discharge, corresponding to BBCH 65-69 fertilization stages. Approach mechanism involves sperm cell release from ruptured tube apex into synergid and embryo sac cytoplasm, passive drift or active migration through cytoplasm toward egg cell positioned adjacent to discharge site, short-distance movement typically <100 micrometers given egg proximity to synergid, and arrival at egg cell surface establishing contact for fusion. Sperm cell characteristics show haploid nucleus containing paternal genetic material, minimal cytoplasm optimized for fusion with cytoplasmic material largely excluded from gamete, non-motile cell lacking flagella requiring passive transport or cytoplasmic streaming for movement, and maintained integrity during discharge and approach maintaining fusion competence. Egg cell position shows location at micropylar pole of embryo sac immediately adjacent to synergid cells, proximity to tube discharge site facilitating rapid sperm arrival, and positioning optimizing fertilization efficiency through minimal required sperm travel. Distance and timing of approach show short travel distance typically 20-100 micrometers from synergid discharge site to egg cell surface, rapid approach completed within minutes to hours depending on cytoplasmic dynamics, and brief interval minimizing time between discharge and fusion reducing risk of sperm degradation. Cytoplasmic environment for sperm movement includes embryo sac cytoplasm providing aqueous medium, possible cytoplasmic str…
IAO_0000116: Egg_Cell_Approach is first aspect of Ovule_Penetration, distinguished by sperm cell positioning for zygote formation. Represents short-distance migration <100 micrometers from discharge site to egg. Duration minutes to hours post-discharge. High efficiency given close proximity. Enables subsequent sperm-egg fusion creating diploid zygote. Parallel process with second sperm approaching central cell. Essential prerequisite for embryo development. Followed by Pollen_Tube_Discharge discussing release and fusion mechanisms.
IAO_0000118: Eizell-Annäherung @de
IAO_0000118: Gameten-Begegnung @de
IAO_0000118: Präfusions-Positionierung @de
IAO_0000118: Spermium-Eizell-Heranführung @de
IAO_0000118: gamete encounter
IAO_0000118: pre-fusion positioning
IAO_0000118: sperm cell positioning
IAO_0000118: sperm-egg approach
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 393-395 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 298-300
has db xref: no direct PO equivalent

Egg Fertilization
type: Class
subclass of: Double Fertilization
IAO_0000112: Chardonnay in Champagne shows egg fertilization during late June-early July Year N+1 at BBCH 65-69, with sperm cell fusing with egg cell within 1-3 hours post-discharge occurring 28-42 hours post-pollination, membrane fusion and nuclear combination producing diploid 2n=38 zygote, calcium signaling activating developmental program, under cool maritime conditions of 20-25°C temperature, typical of this early-bursting cultivar with 64-76% egg fertilization success initiating embryo development
IAO_0000114: IAO_0000122
IAO_0000115: Egg fertilization represents the zygote-forming fusion event in double fertilization where one sperm cell released from pollen tube fuses with egg cell at embryo sac micropylar pole, combining haploid sperm nucleus with haploid egg nucleus forming diploid 2n zygote nucleus containing equal maternal and paternal genetic contributions, and activating egg developmental program initiating embryogenesis. This critical embryo-forming fusion occurs during double fertilization in mid-late June in temperate regions Year N+1, typically completing within 1-4 hours following sperm release approximately 24-48 hours after initial pollination, corresponding to BBCH 65-69 fertilization stages. Fertilization mechanism involves sperm cell migration from tube discharge site in penetrated synergid to adjacent egg cell positioned at micropylar pole, sperm-egg membrane fusion creating cytoplasmic continuity, sperm nucleus entry into egg cytoplasm and migration toward egg nucleus, nuclear envelope breakdown in both gamete nuclei, chromatin mixing and nuclear fusion combining genetic material, diploid 2n zygote nucleus formation containing complete chromosome sets from both parents, and egg activation triggering developmental transition from arrest to active embryogenesis. Sperm cell approach to egg shows short-distance migration typically 20-100 micrometers from synergid discharge site, passive drift or directed movement through embryo sac cytoplasm, and rapid arrival within minutes to hours given close proximity facilitating efficient fertilization. Egg cell structure at fertilization includes large haploid nucleus containing maternal genetic contribution, abundant cytoplasm with organelles and stored reserves providing resources for early embryo development, plasma membrane receptive to sperm fusion showing molecular recognition capacity, and developmental arrest in metaphase of second meiotic division awaiting fertilization activation. Sperm-egg recognition shows surface molecule inter…
IAO_0000116: Egg_Fertilization is first component of Double_Fertilization, distinguished by zygote-forming fusion creating embryo lineage. Represents sperm-egg fusion combining haploid gametes producing diploid 2n nucleus. Duration 1-4 hours from sperm release to activation. Involves membrane fusion, nuclear fusion, calcium signaling, egg activation. Establishes embryo developmental program. Success rate 50-70% in favorable conditions. Parallel process with Central_Cell_Fertilization. Essential for seed formation. Creates genetic diversity through recombination.
IAO_0000118: Eizell-Befruchtung @de
IAO_0000118: Embryo-Fertilisation @de
IAO_0000118: Spermium-Eizell-Fusion @de
IAO_0000118: Zygoten-Bildung @de
IAO_0000118: egg cell fusion
IAO_0000118: embryo fertilization
IAO_0000118: sperm-egg fusion
IAO_0000118: zygote formation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 393-396 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 298-300 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Eichhorn Lorenz Code
type: Class
subclass of: Phenological Code
IAO_0000112: An Australian viticulturist recording E-L 23 for Shiraz in the Barossa Valley on October 15 communicates that 17-20 leaves are separated and inflorescences are fully developed with flower caps still intact — the E-L system's finer resolution compared to Baggiolini is evident in its provision of 7 distinct stages (E-L 12 through E-L 19) for the period between leaf separation and flowering that Baggiolini covers with only 3 stages (E-F-G), enabling more precise scheduling of pre-bloom canopy management and disease protection interventions in the extended Australian growing season.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological code assigned according to the Eichhorn-Lorenz (E-L) modified staging system for grapevine development, consisting of a numerical code (1-47) that designates one of forty-seven visually defined developmental stages from winter dormancy through berry overripeness, representing an influential Australian-adapted phenological classification that expanded and refined the original Baggiolini system with additional intermediate stages and quantitative descriptors.
IAO_0000116: Eichhorn_Lorenz_Code was originally developed by Eichhorn and Lorenz (1977) and subsequently modified by Coombe (1995) to create the system widely known as the modified E-L or Coombe scale. The system uses 47 numbered stages (E-L 1 through E-L 47) that provide finer resolution than Baggiolini's 16 alphabetic stages while preceding the BBCH system chronologically: the E-L system was particularly influential in Australian, New Zealand, and South African viticulture where it became the standard phenological reference before BBCH adoption. Cross-reference tables mapping E-L stages to both Baggiolini letters and BBCH codes are available (Coombe 1995), facilitating data interconversion across phenological recording traditions. Subclasses represent key E-L staging milestones used as management decision points.
IAO_0000118: E-L growth stage
IAO_0000118: E-L-Stadium @de
IAO_0000118: Eichhorn-Lorenz stage number
IAO_0000118: Eichhorn-Lorenz-Code @de
IAO_0000118: Eichhorn-Lorenz-Entwicklungsstadium @de
IAO_0000118: modified E-L code
IAO_0000119: Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Dry PR et al. (2004) Viticulture Volume 1: Resources, 2nd Ed, Winetitles
has db xref: no direct PO equivalent

EL 12 Five Leaves Separated
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 12 for Semillon in the Hunter Valley on October 5 documents five fully separated leaves on the primary shoot with the shoot measuring 10-15 cm in length, inflorescence primordia clearly visible as 1-2 cm green protuberances at nodes 3-5, and lateral shoots beginning to emerge from basal node axils — E-L 12 serves as the reference stage for the first post-budburst shoot thinning pass in premium viticulture, where excess shoots are removed from the cordon or cane to achieve the target shoot density of 12-18 shoots per meter, and marks the developmental threshold beyond which compensatory regrowth from latent buds is unlikely to produce fruitful replacement shoots.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 12 that describes the developmental point where five leaves have fully unfolded and separated from the shoot tip, with the shoot actively elongating and inflorescence primordia becoming visible as distinct lateral structures along the shoot axis, corresponding approximately to Baggiolini E and BBCH 15.
IAO_0000116: EL_12_Five_Leaves_Separated marks the transition from early post-budburst establishment to active shoot elongation and canopy development. The E-L system provides individual staged increments for each additional leaf separated (E-L 5 through E-L 12 corresponding to 1 through approximately 5+ leaves), offering finer resolution than the BBCH system which also counts individual leaves (BBCH 11-19) but assigns stage boundaries at each single leaf: the practical value of E-L 12 as a management milestone lies in its coincidence with the point where shoot growth rate accelerates to 3-8 cm per day, inflorescence primordia are reliably assessable, and canopy management interventions (shoot thinning, early positioning) become both necessary and effective. The stage also coincides with the conventional timing of first fungicide applications in many integrated pest management programs.
IAO_0000118: E-L Fünf-Blatt-Stadium @de
IAO_0000118: E-L early shoot development
IAO_0000118: E-L five-leaf stage
IAO_0000118: E-L frühes Triebentwicklungsstadium @de
IAO_0000118: E-L stage 12
IAO_0000118: E-L-Stadium 12 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Dry PR et al. (2004) Viticulture Volume 1: Resources, 2nd Ed, Winetitles pp: 141-167
has db xref: PO:0001050

EL 17 Twelve Leaves Separated
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 17 for Grenache in McLaren Vale on November 1 documents twelve fully separated leaves on the primary shoot with the shoot measuring 40-60 cm, inflorescences 5-8 cm in length with individual flower buds clearly distinguishable and beginning to separate, and a functional leaf area of approximately 600-800 cm² per shoot — E-L 17 represents the standard reference stage for pre-bloom canopy management interventions including shoot positioning (tucking growing shoots into the trellis foliage wires), lateral shoot removal in the cluster zone, and assessment of canopy density to determine whether leaf removal in the fruiting zone is required to improve cluster-zone light exposure and air circulation prior to flowering.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 17 that describes the developmental point where twelve leaves have fully separated from the shoot tip, the shoot is in its rapid elongation phase, and inflorescences are well developed with individual flower buds distinguishable, corresponding approximately to Baggiolini F and BBCH 55-57.
IAO_0000116: EL_17_Twelve_Leaves_Separated positions the vine at the threshold of the critical pre-bloom period when the canopy is sufficiently developed to support reproductive growth while still requiring active management to optimize the microenvironment around developing inflorescences. The E-L system distinguishes stages 12 through 19 with progressively increasing leaf counts and inflorescence development descriptors, providing a continuous developmental narrative through the pre-bloom period that bridges the Baggiolini E-F-G transition with greater numerical precision: this resolution is particularly valued in warm-climate viticulture (Australia, California, South Africa) where the pre-bloom period is compressed and management windows are correspondingly narrow. At E-L 17 the vine's photosynthetic capacity is sufficient to support both continued shoot growth and the carbohydrate demands of the approaching flowering and fruit set period.
IAO_0000118: E-L Vorblüte-Laubstadium @de
IAO_0000118: E-L Zwölf-Blatt-Stadium @de
IAO_0000118: E-L pre-bloom canopy stage
IAO_0000118: E-L stage 17
IAO_0000118: E-L twelve-leaf stage
IAO_0000118: E-L-Stadium 17 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 125-145
has db xref: PO:0001050

EL 19 Flowering Begins
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 19 for Pinot Noir in the Adelaide Hills on November 15 documents the first detachment of flowerhoods from approximately 5-10% of flowers within the most advanced inflorescences, with reflexed stamens and pollen visible on the earliest-opening flowers while the majority of buds remain closed — E-L 19 triggers the critical pre-bloom to early-bloom fungicide application for Botrytis cinerea protection, as the period from E-L 19 through E-L 25 (full flowering, 80% caps fallen) represents the window of maximum floral susceptibility to grey mould infection that can cause latent berry infection manifesting as bunch rot during the ripening phase 8-12 weeks later.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 19 that describes the onset of flowering where the first flowerhoods (calyptrae) begin to detach and fall from the receptacle, exposing stamens and stigmas and initiating the period of pollination and fertilization, corresponding to Baggiolini H (beginning) and approximately BBCH 61.
IAO_0000116: EL_19_Flowering_Begins marks the transition from vegetative to reproductive phenology in the E-L system. The original Eichhorn-Lorenz system and Coombe's modification provide stages E-L 19 (flowering begins) through E-L 26 (cap fall complete) to describe the flowering period with greater resolution than Baggiolini's single stage H: this subdivision is operationally important because flowering-period management decisions (fungicide applications, growth regulator treatments in table grapes, pollination assessments) require precise timing within the flowering window rather than merely knowing that flowering is occurring. The E-L 19 stage corresponds to approximately 10% cap fall, providing an earlier trigger point than BBCH 61 (also nominally 10% cap fall) because E-L 19 is defined by the first observable cap detachment rather than by a percentage threshold applied to the entire inflorescence.
IAO_0000118: E-L Anthese-Anfang @de
IAO_0000118: E-L Blühbeginn @de
IAO_0000118: E-L anthesis onset
IAO_0000118: E-L early flowering
IAO_0000118: E-L stage 19
IAO_0000118: E-L-Stadium 19 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 30-80
has db xref: PO:0007616

EL 1 Winter Bud
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological observer recording E-L 1 for Cabernet Sauvignon in Coonawarra on July 15 documents the vine in mid-winter dormancy with buds tightly appressed to the cane, brown, pointed, and approximately 3-4 mm in length with no detectable change from the previous month's observation — the vine has accumulated approximately 900 chilling hours (base 7.2°C) since leaf fall, endodormancy has been largely satisfied, but soil temperatures of 8-9°C and ambient maxima of 12-14°C remain below the threshold for growth resumption, with E-L 1 persisting until cumulative heat accumulation triggers the transition to E-L 2 (bud scales separating) in late August.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 1 that describes the grapevine in winter dormancy with buds in their dormant state — brown, tightly closed by overlapping bud scales, and showing no visible sign of swelling or metabolic activation, corresponding to Baggiolini A and BBCH 00.
IAO_0000116: EL_1_Winter_Bud defines the baseline dormant state in the E-L system, equivalent to Baggiolini A and BBCH 00. The E-L system begins its numbering at 1 rather than 0, and proceeds through stages 2 (bud scales opening) and 3 (woolly bud visible) before reaching E-L 4 (budburst) — providing three intermediate stages for the pre-budburst period where Baggiolini uses only two (A and B): this additional resolution reflects the importance of early spring phenological precision in Australian viticulture where frost risk management and early-season spray timing decisions require finer temporal discrimination during the critical dormancy-to-budburst transition. The E-L 1 stage encompasses the entire winter rest period during which no externally visible change occurs despite internal physiological processes of chill accumulation and starch-sugar interconversion.
IAO_0000118: E-L Ruhestadium @de
IAO_0000118: E-L Winterknospe @de
IAO_0000118: E-L dormant bud stage
IAO_0000118: E-L stage 1
IAO_0000118: E-L winter dormancy
IAO_0000118: E-L-Stadium 1 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120
has db xref: PO:0000025

EL 23 Full Flowering
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 23 for Shiraz in the Barossa Valley on November 20 documents 50% of flowerhoods fallen across observed inflorescences, with a sweet floral fragrance perceptible in the vineyard during morning hours and active bee and hoverfly visitation — E-L 23 serves as the principal phenological reference point for predicting harvest date in Australian viticulture, with the conventional estimate of 8-10 weeks from E-L 23 to E-L 35 (véraison) and a further 5-7 weeks from véraison to harvest maturity, yielding a total of approximately 100-120 days from full flowering to harvest for Shiraz in warm inland regions and 120-140 days in cooler maritime-influenced sites such as the Adelaide Hills and Yarra Valley.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 23 that describes full flowering where approximately 50% of flowerhoods have detached and fallen, stamens are fully reflexed on opened flowers, and active pollination is occurring across the majority of inflorescences on the vine, corresponding to Baggiolini H (mid-point) and approximately BBCH 65.
IAO_0000116: EL_23_Full_Flowering is the most consistently recorded reproductive phenological milestone in the E-L system and serves as the anchor point for phenological models predicting subsequent developmental timing. The 50% cap fall criterion provides an objective threshold that is relatively consistent across observers, though the asynchronous progression of flowering within and between clusters introduces observer variability of 1-3 days: standardized observation protocols specify assessment of 50 randomly selected inflorescences per observation plot to minimize this variability. The E-L system subdivides the flowering period into stages 19-26, providing percentage-based resolution (E-L 19 at onset, E-L 20 at 10%, E-L 21 at 30%, E-L 23 at 50%, E-L 25 at 80%, E-L 26 at 100% cap fall) that is directly comparable to the BBCH flowering subdivisions (BBCH 61-69).
IAO_0000118: E-L 50% cap fall
IAO_0000118: E-L 50%-Abblühe-Stadium @de
IAO_0000118: E-L Vollblüte @de
IAO_0000118: E-L full bloom
IAO_0000118: E-L stage 23
IAO_0000118: E-L-Stadium 23 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Dry PR et al. (2004) Viticulture Volume 1: Resources, 2nd Ed, Winetitles pp: 141-167
has db xref: PO:0007616

EL 27 Fruit Set
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological observation of E-L 27 for Cabernet Sauvignon in Margaret River on December 10 documents young berries of 2-4 mm diameter clearly formed on the cluster rachis with abscised floral remnants visible beneath the trellis, fruit set estimated at 35-45% of total flowers — the attainment of E-L 27 triggers the first post-set yield estimation where berry count per cluster (typically 80-180 for Cabernet Sauvignon depending on set rate) is multiplied by target berry weight at harvest (1.2-1.5 g) and cluster number per vine (20-40) to generate preliminary yield projections of 6-12 t/ha that guide crop thinning decisions and winery intake planning.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 27 that describes the completion of fruit set where young berries have formed from fertilized ovaries and are clearly visible at 2-4 mm diameter, unfertilized flowers have abscised, and the cluster has transitioned from a floral to a fruiting structure with berry number per cluster definitively established, corresponding to Baggiolini I and approximately BBCH 71.
IAO_0000116: EL_27_Fruit_Set resolves the most significant yield uncertainty by converting flower number (potential yield) into berry number (actual yield). The E-L system provides stages 26 (cap fall complete) and 27 (setting, young berries enlarging) to mark this transition, while Coombe's modification adds qualitative descriptors for set quality including coulure severity assessment: a well-set cluster at E-L 27 shows 30-60% berry retention with relatively uniform berry size, while a poorly-set cluster displays extensive gaps in the rachis, variable berry size (millerandage), and berry retention below 20%. The observation of E-L 27 is the first point at which the oenological implications of vintage conditions during flowering become visible — poor weather during E-L 19-26 manifests as reduced and uneven fruit set at E-L 27, with consequences for yield, cluster compactness, and ultimately wine style.
IAO_0000118: E-L Beerenansatz-Stadium @de
IAO_0000118: E-L Fruchtansatz @de
IAO_0000118: E-L fruit set
IAO_0000118: E-L setting stage
IAO_0000118: E-L stage 27
IAO_0000118: E-L-Stadium 27 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press pp: 80-120
has db xref: PO:0007042

EL 31 Pea Size
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 31 for Riesling in the Eden Valley on January 5 documents berries at 7-9 mm diameter, uniformly green and hard, with the cluster hanging 12-15 cm below the cordon wire — berry chemistry at E-L 31 shows maximum titratable acidity of 30-40 g/L (as tartaric acid) with malic acid contributing 60-70% of total acidity, sugar content of 3-6° Brix, and negligible varietal aroma development, the berry being physiologically optimized for seed protection through unpalatability. E-L 31 is the standard reference stage for post-set cluster thinning in premium Australian viticulture, with target yields of 5-8 t/ha for premium Riesling requiring removal of 30-50% of clusters at this stage.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 31 that describes the berry development stage where berries have reached approximately pea size (7-10 mm diameter), clusters are hanging under their own weight, and berries are hard, green, and at or near maximum organic acid concentration, corresponding to Baggiolini J and approximately BBCH 75.
IAO_0000116: EL_31_Pea_Size marks the approximate mid-point of Phase I (cell division phase) of berry development in the E-L system. The E-L numbering provides stages 27 through 33 for the fruit development period between set and bunch closure, with finer resolution than the BBCH 71-79 range: E-L 29 (berries pepper-corn size, 4 mm), E-L 31 (pea size, 7 mm), and E-L 33 (berries still hard and green, beginning of bunch closure) define three distinct management reference points within this growth phase. At E-L 31 the seed endosperm is solidifying and the seed coat (testa) is beginning to lignify, marking the approach of seed physiological maturity that will trigger the transition to the lag phase (Phase II) and subsequently to véraison — the developmental trajectory from E-L 31 to E-L 35 (véraison) typically requires 4-6 weeks depending on temperature accumulation.
IAO_0000118: E-L Beerenwachstum-Mitte @de
IAO_0000118: E-L Erbsengröße @de
IAO_0000118: E-L mid-berry-growth stage
IAO_0000118: E-L pea size
IAO_0000118: E-L stage 31
IAO_0000118: E-L-Stadium 31 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 195-225
has db xref: PO:0007042

EL 35 Veraison
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological observation of E-L 35 for Cabernet Sauvignon in Coonawarra on February 10 documents the first berries in observed clusters transitioning from hard green to soft purple-red, with approximately 10-20% of berries showing color change — E-L 35 triggers a cascade of management responses in Australian viticulture including the shift from standard to deficit irrigation (reducing water application to 30-50% of ETc to promote flavor concentration), installation of bird exclusion netting, commencement of twice-weekly berry sampling for Brix, pH, and titratable acidity monitoring, and the scheduling of post-véraison botryticide applications in Botrytis-susceptible cultivars and seasons.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 35 that describes véraison — the onset of berry ripening characterized by berry softening (detectable by gentle compression), color change (green to yellow-translucent in white cultivars, green through red to blue-black in red cultivars), and the metabolic switch from organic acid accumulation to sugar importation, corresponding to Baggiolini L and approximately BBCH 81.
IAO_0000116: EL_35_Veraison is arguably the single most important phenological stage in the E-L system for oenological decision-making. The stage marks the developmental switch triggered by abscisic acid (ABA) signaling that simultaneously initiates sugar importation via hexose transporters, anthocyanin biosynthesis in red cultivars, cell wall disassembly and berry softening, malic acid catabolism, and the onset of flavor and aroma precursor accumulation: these coordinated changes transform the hard, green, acidic pre-véraison berry into the soft, colored, sugar-accumulating ripening berry within 24-48 hours at the individual berry level, though the asynchronous progression across berries within a cluster typically spans 5-12 days. The date of E-L 35 is the strongest single predictor of harvest date, with the E-L 35 to E-L 38 (harvest ripe) interval averaging 35-55 days depending on cultivar and regional temperature conditions.
IAO_0000118: E-L Reifebeginn @de
IAO_0000118: E-L Véraison @de
IAO_0000118: E-L ripening onset
IAO_0000118: E-L stage 35
IAO_0000118: E-L véraison
IAO_0000118: E-L-Stadium 35 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Coombe BG and McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening, Australian Journal of Grape and Wine Research 6: 131-135
has db xref: PO:0007010

EL 38 Harvest Ripe
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 38 for Shiraz in the Barossa Valley on March 15 documents berries at optimal harvest maturity with 25.5° Brix, pH 3.55, titratable acidity 5.8 g/L, and fully developed dark fruit and spice aroma profile assessed by sensory evaluation of crushed berry samples — the E-L system provides stages 35-38 for the ripening period (E-L 35 véraison, E-L 36 berries with intermediate Brix values, E-L 37 berries not quite ripe, E-L 38 harvest ripe) and stages 39-47 for the post-optimal period (berry shrivel, overripeness, and noble rot development), with the E-L 38 harvest decision integrating analytical chemistry, sensory assessment, weather forecasts, disease pressure evaluation, and logistical constraints into a single operational judgment.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 38 that describes the attainment of harvest maturity where berry sugar concentration, acid balance, flavor development, and phenolic maturity have reached levels appropriate for the intended wine style, representing the oenologically defined endpoint of the ripening period, corresponding to Baggiolini M and approximately BBCH 89.
IAO_0000116: EL_38_Harvest_Ripe shares with Baggiolini M and BBCH 87-89 the inherent subjectivity of defining maturity as a phenological stage. The E-L system's provision of stages 35-38 for the active ripening period and stages 39-47 for the post-harvest and overripeness period provides more graduated resolution than either Baggiolini (L and M) or BBCH (81-89) for the oenologically critical final weeks of fruit development: E-L 36 (intermediate sugar at 18-22° Brix), E-L 37 (sugar still increasing, not yet at target), and E-L 38 (harvest ripe) enable tracking of ripening progression with management-relevant precision. The post-harvest stages E-L 39-47 document berry shrivel, raisining, and botrytized concentration processes relevant to dessert wine production — a domain where the E-L system provides uniquely detailed staging that neither Baggiolini nor BBCH addresses with comparable resolution.
IAO_0000118: E-L Erntereife-Stadium @de
IAO_0000118: E-L Lesereife @de
IAO_0000118: E-L harvest maturity
IAO_0000118: E-L ripe for harvest
IAO_0000118: E-L stage 38
IAO_0000118: E-L-Stadium 38 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 260-295
has db xref: PO:0007010

EL 4 Budburst
type: Class
subclass of: Eichhorn Lorenz Code
IAO_0000112: A phenological record of E-L 4 for Chardonnay in the Yarra Valley on September 10 documents the first visible emergence of green shoot tissue (1-3 mm) through the separating brown bud scales, with the green tip just protruding beyond the surrounding protective wool — this observation triggers activation of frost protection systems (wind machines, overhead sprinklers) for the following nights when forecast minimum temperatures fall below -1°C, as the exposed green tissue at E-L 4 is killed at -2 to -3°C compared to the -15 to -20°C tolerance of the enclosed dormant bud at E-L 1, representing a 15-18°C reduction in frost hardiness within the span of the E-L 1 to E-L 4 transition.
IAO_0000114: IAO_0000122
IAO_0000115: An Eichhorn-Lorenz code designating stage E-L 4 that describes budburst — the emergence of green shoot tissue through the bud scales marking the irreversible transition from dormancy to active vegetative growth and the onset of acute spring frost vulnerability, corresponding to Baggiolini C (green point) and approximately BBCH 07.
IAO_0000116: EL_4_Budburst is the most operationally critical spring phenological stage because it defines the threshold between frost-tolerant dormancy and frost-vulnerable active growth. The E-L system provides three stages between winter dormancy and budburst (E-L 2: bud scales opening E-L 3: woolly bud with brown wool clearly visible E-L 4: green tip emergence) that refine the monitoring of this transition with greater precision than the two-stage Baggiolini progression (A to B to C). The timing of E-L 4 is cultivar-specific and temperature-driven — early-bursting cultivars (Chardonnay, Pinot Noir) typically reach E-L 4 two to three weeks before late-bursting cultivars (Cabernet Sauvignon, Mourvèdre) at the same site, a phenological spread that is exploited in site-cultivar matching to minimize frost risk in frost-prone locations.
IAO_0000118: E-L Austrieb @de
IAO_0000118: E-L Knospendurchbruch @de
IAO_0000118: E-L budburst stage
IAO_0000118: E-L green tip
IAO_0000118: E-L stage 4
IAO_0000118: E-L-Stadium 4 @de
IAO_0000119: Coombe BG (1995) Growth stages of the grapevine: adoption of a system for identifying grapevine growth stages, Australian Journal of Grape and Wine Research 1: 104-110 Eichhorn KW and Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe, Nachrichtenblatt des Deutschen Pflanzenschutzdienstes 29: 119-120 Dry PR et al. (2004) Viticulture Volume 1: Resources, 2nd Ed, Winetitles pp: 141-167
has db xref: PO:0025532

Elastic Deformation Quality
type: Class
subclass of: Deformation Quality
disjoint with: Plastic Deformation Quality
IAO_0000112: Elastic deformation quality in Red Globe table grapes provides the handling resilience enabling sea freight export from Chile to China (28-35 days transit), with fresh-harvest elastic recovery of 85-92% after 10% compression maintaining berry integrity through multiple handling transfers monitoring elastic recovery during storage (declining from 90% to 70-75% over 8 weeks at 0°C) enables quality-based inventory management that prioritizes shipment of fruit before elastic capacity declines below the threshold (approximately 70% recovery) associated with unacceptable damage rates during subsequent distribution.
IAO_0000114: IAO_0000122
IAO_0000115: Elastic_Deformation_Quality represents the physical quality characterizing the recoverable shape change of grape tissue, where deformation imposed by applied stress disappears upon unloading and tissue returns to its original dimensions. Elastic deformation reflects the reversible stretching of molecular bonds and cellular structures without permanent rearrangement, analogous to spring behavior where stored energy drives recovery. In grape berries, elastic deformation arises primarily from the reversible response of turgid cells where applied force compresses the vacuole and stretches the cell wall, with turgor pressure providing the restoring force that drives recovery upon unloading. The extent of elastic deformation that tissue can sustain (elastic limit) indicates resilience—the ability to absorb mechanical energy without permanent damage. Fresh, turgid grape tissue at optimal harvest maturity exhibits substantial elastic deformation capacity, recovering from 5-15% compression without permanent distortion. As ripening progresses and turgor declines or cell walls weaken, elastic capacity decreases and plastic deformation becomes dominant. The modulus of elasticity (Young's modulus, ratio of stress to strain in the elastic region) characterizes tissue stiffness, with higher modulus indicating stiffer, less easily deformed tissue. Elastic deformation during normal handling represents the safe operational range where berries experience stress without damage, making elastic capacity an indicator of handling tolerance. Measurement of elastic deformation requires controlled deformation to sub-damage levels followed by unloading to assess recovery, typically expressed as percentage recovery of initial dimensions after defined deformation and recovery time.
IAO_0000116: Elastic_Deformation_Quality specifically addresses the recoverable component of total deformation, reflecting fundamentally different mechanical behavior from plastic (permanent) deformation. The elastic response correlates with turgor pressure, making it sensitive to water status and cellular integrity. Elastic parameters (modulus, elastic limit, recovery percentage) provide information about tissue mechanical state distinct from firmness alone. The time-dependent viscoelastic behavior of biological tissue means that recovery assessment requires standardized recovery time for comparable results.
IAO_0000118: Elastische Verformung @de
IAO_0000118: elastic strain
IAO_0000118: elastische Dehnung @de
IAO_0000118: recoverable deformation
IAO_0000118: reversible Verformungsqualität @de
IAO_0000118: reversible deformation quality
IAO_0000118: rückfederbare Verformung @de
IAO_0000118: spring-like deformation
IAO_0000119: Bourne MC (2002) Food Texture and Viscosity: Concept and Measurement, 2nd Ed, Academic Press pp.: 107-144 Nicolaï BM et al. (2014) Texture and Quality. In: Florkowski WJ et al. (eds) Postharvest Handling: A Systems Approach, 3rd Ed, Academic Press pp.: 435-457
has db xref: no direct PO equivalent

Elastic Modulus Quality
type: Class
subclass of: Elasticity Quality
IAO_0000112: Elastic modulus comparison of grape berry tissues using compression testing reveals mesocarp modulus of 0.28±0.05 MPa, skin modulus of 3.2±0.6 MPa, and seed coat modulus of 185±32 MPa at harvest maturity, with the three orders of magnitude range demonstrating the mechanical heterogeneity requiring tissue-specific analysis, and the 11-fold skin-to-pulp stiffness ratio explaining why berry compression force measurements primarily reflect skin properties despite pulp comprising 85% of berry volume.
IAO_0000114: IAO_0000122
IAO_0000115: Elastic modulus quality is an elasticity quality that represents the quantitative measure of tissue stiffness defined as the ratio of stress to strain within the elastic deformation region, characterizing the resistance to deformation under applied force with higher values indicating stiffer materials requiring greater stress to produce a given strain. Within the BFO framework, this quality provides the numerical parameterization of elastic behavior, enabling quantitative comparison among tissues, developmental stages, varieties, and environmental conditions where qualitative elasticity descriptions are insufficient for rigorous analysis. The ontological significance lies in elastic modulus serving as the material property connecting applied forces to resulting deformations, where knowledge of modulus enables prediction of mechanical behavior under specified loading conditions and interpretation of observed deformations in terms of the forces that caused them. Elastic modulus in grapevine tissues spans several orders of magnitude, from approximately 0.1 MPa for highly hydrated, turgor-pressurized parenchyma to over 1000 MPa for lignified woody tissues, with the range reflecting the diversity of mechanical functions from compliant growing tissues to rigid structural support elements. The determination of elastic modulus requires measurement of both stress (force per unit area) and strain (relative deformation), with testing geometry affecting whether tension, compression, or shear modulus is obtained, and these directional moduli may differ substantially in anisotropic tissues. The distinction between different elastic modulus definitions (bulk, Young's, shear) relates to the mechanical situation being characterized, with each providing specific information about tissue mechanical behavior relevant to particular applications. Understanding elastic modulus quality enables engineering analysis of tissue mechanics, comparison of mechanical properties across biological a…
IAO_0000116: Elastic_Modulus_Quality provides the quantitative specification of elastic behavior, serving as parent for specific modulus types (Bulk, Young's) that differ in their mechanical interpretation. This quality requires specification of measurement geometry and direction for anisotropic tissues. The class enables comparison with materials science data and engineering analysis of plant mechanical systems using standardized mechanical parameters.
IAO_0000118: E-Modul @de
IAO_0000118: Elastizitätsmodul @de
IAO_0000118: Steifigkeitskoeffizient @de
IAO_0000118: elastic constant
IAO_0000118: elastische Konstante @de
IAO_0000118: modulus of elasticity
IAO_0000118: rigidity modulus
IAO_0000118: stiffness coefficient
IAO_0000119: Vincent JFV (1990) Structural Biomaterials, Revised Ed. Princeton University Press, Princeton, pp. 28-57 Geitmann A (2006) Experimental approaches used to quantify physical parameters at cellular and subcellular levels. American Journal of Botany 93(10): 1380-1390
has db xref: no direct PO equivalent

Elasticity Quality
type: Class
subclass of: Physical Quality
IAO_0000112: Elasticity assessment of Merlot berry skin during ripening reveals elastic recovery of 85% at véraison declining to 45% at harvest maturity, with the progressive loss of elastic behavior correlating with cell wall pectin solubilization and the transition from firm to soft texture, while the residual elasticity at harvest determines the skin's capacity to stretch during pressing without rupture, affecting juice yield and phenolic extraction during winemaking.
IAO_0000114: IAO_0000122
IAO_0000115: Elasticity quality is a physical quality that inheres in grapevine tissues and structures and represents the capacity to undergo reversible deformation in response to applied mechanical stress, returning to original dimensions upon stress removal without permanent structural change. Within the BFO framework, this quality characterizes the fundamental mechanical property distinguishing elastic from plastic deformation behavior, where the stress-strain relationship within the elastic region follows Hooke's law with deformation proportional to applied force. The ontological significance lies in elasticity determining how tissues respond to mechanical loads encountered during growth, wind exposure, handling, and processing, where elastic behavior enables reversible volume changes maintaining cellular integrity while plastic deformation indicates permanent damage or developmental modification. Grapevine tissue elasticity varies dramatically among organ types and developmental stages, with young growing tissues showing high elasticity enabling turgor-driven cell expansion, mature woody tissues exhibiting reduced elasticity due to lignification, and ripening berry tissues transitioning from elastic to increasingly plastic behavior as cell wall modification accompanies softening. The elastic properties of cell walls determine the relationship between turgor pressure and cell volume, where rigid inelastic walls maintain turgor with minimal volume change while elastic walls allow substantial volume fluctuation, with implications for water storage capacity and drought response. Measurement approaches include mechanical testing (compression, tension, puncture) recording force-deformation curves from which elastic parameters are extracted, atomic force microscopy for cellular-scale elasticity mapping, and pressure-volume analysis providing bulk tissue elastic modulus from turgor-volume relationships. The temperature dependence of tissue elasticity affects mechanical behavior und…
IAO_0000116: Elasticity_Quality serves as the parent class for tissue-specific elasticity qualities and quantitative elastic modulus measurements, establishing the ontological framework for mechanical characterization of plant tissues. This quality represents the reversible component of deformation, complementing Plastic_Deformation_Quality which addresses permanent shape change. The class supports texture analysis, mechanical damage prediction, and biomechanical interpretation of tissue properties.
IAO_0000118: Elastizität @de
IAO_0000118: Verformbarkeit @de
IAO_0000118: elastic property
IAO_0000118: elastische Eigenschaft @de
IAO_0000118: mechanical elasticity
IAO_0000118: mechanische Elastizität @de
IAO_0000118: reversible deformation capacity
IAO_0000118: spring-like behavior
IAO_0000119: Bourne MC (2002) Food Texture and Viscosity: Concept and Measurement, 2nd Ed. Academic Press, San Diego, pp. 107-144 Rolle L et al. (2012) Instrumental texture analysis parameters as markers of table-grape and winegrape quality. American Journal of Enology and Viticulture 63(1): 11-20

Electron Transport Rate Quality
type: Class
subclass of: Chlorophyll Fluorescence Quality
IAO_0000112: Electron transport rate assessment in water-stressed Shiraz comparing ETR with concurrent gas exchange reveals the stress effect on electron allocation, with well-watered vines showing ETR of 145 μmol electrons/m²/s and net assimilation of 14.2 μmol CO₂/m²/s (ETR/A ratio of 10.2, near theoretical minimum indicating efficient electron use), while stressed vines display ETR of 95 μmol/m²/s and assimilation of 6.8 μmol/m²/s (ETR/A ratio of 14.0, elevated ratio indicating substantial electron flow to photorespiration and Mehler reaction), demonstrating how stress increases the proportion of electron transport supporting alternative sinks rather than carbon fixation.
IAO_0000114: IAO_0000122
IAO_0000115: Electron transport rate quality is a chlorophyll fluorescence quality that represents the rate of linear electron flow through the photosynthetic electron transport chain estimated from chlorophyll fluorescence measurements, characterizing the flux of electrons from water oxidation through PSII and PSI to NADP⁺ reduction that drives ATP and NADPH production for carbon fixation. Within the BFO framework, this quality specifically addresses the electron flow dimension of photosynthetic function, distinguishing electron transport (light reactions) from carbon fixation (dark reactions) while recognizing that ETR provides a fluorescence-based estimate of the light reaction capacity that determines the ATP and NADPH supply for the Calvin cycle. The ontological significance lies in electron transport rate bridging light absorption and carbon fixation, where ETR indicates the capacity of the light reactions to provide reducing power and energy for CO₂ assimilation, with the relationship between ETR and actual carbon fixation depending on the allocation of electrons between carboxylation and alternative sinks including photorespiration and the Mehler reaction. The calculation of ETR from fluorescence employs the equation ETR = ΦPSII × PAR × leaf absorptance × 0.5, where ΦPSII is the operational quantum yield of PSII (Fm' - Fs)/Fm', PAR is photosynthetically active radiation, absorptance is the fraction of PAR absorbed (typically assumed 0.84), and 0.5 assumes equal distribution of absorbed photons between PSI and PSII. The relationship between ETR and carbon assimilation shows close correlation under normal conditions with approximately 4 electrons required per CO₂ fixed, but divergence occurs under stress conditions when electrons flow to alternative sinks, with the ETR/A ratio providing diagnostic information about electron allocation. The light response of ETR shows saturation behavior paralleling but typically exceeding carbon fixation saturation, as alternative electron…
IAO_0000116: Electron_Transport_Rate_Quality addresses the linear electron flow through the photosynthetic electron transport chain. This quality bridges light absorption and carbon fixation through fluorescence-based electron flux estimation. The class supports assessment of light reaction capacity and diagnosis of the coupling between electron transport and carbon assimilation.
IAO_0000118: ETR
IAO_0000118: ETR-Wert @de
IAO_0000118: Elektronentransportrate @de
IAO_0000118: J (electron flux)
IAO_0000118: PSII electron transport
IAO_0000118: PSII-Elektronentransport @de
IAO_0000118: linear electron flow
IAO_0000118: linearer Elektronenfluss @de
IAO_0000119: Genty B et al. (1989) The relationship between the quantum yield of photosynthetic electron transport and quenching of chlorophyll fluorescence. Biochimica et Biophysica Acta 990(1): 87-92 Baker NR (2008) Chlorophyll fluorescence: a probe of photosynthesis in vivo. Annual Review of Plant Biology 59: 89-113
has db xref: PO:0009025

Elevated Superior Ovary
type: Class
subclass of: Superior Ovary
disjoint with: Free Superior Ovary
IAO_0000112: Gewürztraminer functionally female flowers at BBCH 59-65 exhibit pronounced elevated superior ovaries positioned 0.6-0.8 mm above the receptacle surface on a distinct raised platform, with the prominent ovary (1.1-1.3 mm diameter) clearly elevated above the level of reflex stamen attachment points (stamens curving downward from attachments 0.6-0.8 mm below ovary base), creating striking visual and functional dominance of the female pistil over the reduced male organs. Chardonnay hermaphrodite flowers show moderate elevated superior ovaries with ovary base positioned 0.4-0.6 mm above receptacle surface, providing clear vertical separation between ovary and the erect stamens attached below, with elevation evident in longitudinal floral sections as an extended receptacle region supporting the pistil. Pinot Noir exhibits variable elevation among flowers, with some flowers showing minimal elevation (0.2-0.3 mm) creating subtly superior ovary positioning while other flowers on the same inflorescence show moderate elevation (0.5-0.7 mm) creating more pronounced pistil prominence, demonstrating within-cultivar developmental variation in elevation degree. Wild V. vinifera ssp. sylvestris pistillate female flowers exhibit particularly pronounced elevated superior ovaries (0.7-0.9 mm elevation) positioning the robust ovary (1.3-1.5 mm diameter) prominently above the vestigial stamen attachment points, maximizing pistil visibility and accessibility in the obligate cross-pollination system where elevated stigma positioning may enhance pollen capture from wind-borne or insect-borne pollen sources.
IAO_0000114: IAO_0000122
IAO_0000115: An elevated superior ovary is a superior ovary that is positioned notably above the receptacle surface on a distinct raised region (gynophore or carpel base extension), creating clear vertical separation between the ovary base and the attachment points of sepals, petals, and stamens, representing a common but variable expression of superior ovary positioning in Vitis where pistil elevation enhances the prominence of female organs. Elevated superior ovaries are characterized by= (1) ovary positioned 0.3-0.8 mm above the receptacle surface where other floral organs attach, with elevation evident as a distinct raised platform or stalk-like base supporting the ovary (2) the elevated region (sometimes termed gynophore when well-developed, or simply as an extended receptacle region supporting the pistil) consisting of receptacle-derived tissue that has undergone localized elongation beneath the ovary (3) ovary itself retaining superior position and free structure (no fusion with receptacle or perianth), with elevation representing enhanced positional superiority rather than a different ovary type (4) variable elevation among flowers depending on cultivar genetics, developmental conditions, and flower sexual type, with functionally female and pistillate flowers often showing greater elevation than hermaphrodite flowers, and staminate flowers showing minimal elevation. Elevated superior ovaries develop through differential growth of the receptacle region immediately beneath the developing pistil primordium during early flower development (BBCH 51-53), with localized cell division and expansion in this receptacle zone creating an elevated platform that raises the pistil above the level of other floral organ attachment points. The degree of elevation varies= minimal elevation (0.2-0.4 mm) creates subtle pistil prominence moderate elevation (0.4-0.6 mm) creates clearly visible pistil positioning above the receptacle surface pronounced elevation (0.6-0.8 mm in some functionally…
IAO_0000116: Elevated_Superior_Ovary emphasizes the raised positioning aspect of superior ovary organization and is distinguished from Free_Superior_Ovary (which emphasizes the non-fused aspect) though these are overlapping rather than mutually exclusive categories. Elevation represents variation in the degree of superiority, with all elevated ovaries being superior but not all superior ovaries showing pronounced elevation. Elevation degree varies with flower sexual type (greater in functionally female/pistillate types) and shows genetic and environmental variation. Understanding elevation as a variable feature of superior ovaries is relevant for interpreting flower sexual type differences, for assessing pistil development and prominence, and for comparative morphology studies within and among cultivars.
IAO_0000118: erhobenes oberständiges Ovar @de
IAO_0000118: erhöhter oberständiger Fruchtknoten @de
IAO_0000118: prominent free ovary
IAO_0000118: prominenter freier Fruchtknoten @de
IAO_0000118: raised superior ovary
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 93-95.
has db xref: PO:0009072

Elevation Data
type: Class
subclass of: Site Description
IAO_0000112: The elevation data for vineyards in the Alto Adige/Südtirol wine region (northern Italy, 46.5°N) documents the extraordinary elevation range of viticulture in this alpine region — from 200 m on the Adige valley floor at Salurn (where Merlot and Lagrein are grown in a warm sub-Mediterranean mesoclimate of 16-17°C mean growing season temperature) through 500-700 m on the mid-slope terraces of Terlan and Tramin (where Pinot Bianco, Gewürztraminer, and Sauvignon Blanc thrive at 14-16°C) to the extreme-altitude vineyards at 800-1,000 m in Stava and above Naturns (where only early-ripening cultivars like Müller-Thurgau and Kerner achieve maturity at 12-14°C mean growing season temperature). This 800 m elevation range produces a temperature gradient of approximately 5-6°C across the region, equivalent to spanning from a warm Mediterranean climate to a cool continental climate within a horizontal distance of only 5-10 km — a mesoclimatic diversity that enables the successful cultivation of cultivars ranging from the warm-climate Lagrein to the cool-climate Riesling within a single appellation system.
IAO_0000114: IAO_0000122
IAO_0000115: A site description component that records the height above sea level of the vineyard site, expressed in meters and determined from GPS altitude measurements, digital elevation models (DEMs), or topographic map contour interpolation, with elevation being a primary determinant of temperature (the adiabatic lapse rate of approximately 0.6-1.0°C per 100 m altitude producing measurable temperature differences between vineyard elevations), growing season length, frost risk distribution, and the overall mesoclimate that positions the vineyard along the temperature gradient from warm valley floors to cool hilltops.
IAO_0000116: Elevation_Data documents the topographic parameter that exerts the strongest single influence on vineyard mesoclimate after latitude. The adiabatic lapse rate — the decrease in air temperature with increasing altitude — produces a systematic cooling effect that is remarkably consistent across viticultural regions worldwide at approximately 0.6°C per 100 m for the environmental lapse rate (the average temperature decrease in a free atmosphere) and 0.8-1.0°C per 100 m for the dry adiabatic lapse rate applicable to daytime conditions on sun-exposed slopes: this temperature gradient means that a 300 m difference in vineyard elevation produces a growing season temperature difference of 1.8-3.0°C — equivalent to the temperature difference between Bordeaux and Burgundy, or between Napa Valley and the Sonoma Coast — with proportional effects on phenological timing (budbreak delayed 5-8 days per 100 m elevation, harvest delayed 7-12 days per 100 m), fruit composition (sugar accumulation rate reduced, acid retention increased, aromatic compound profiles shifted toward cooler-climate expression), and wine style. Elevation also influences frost risk through two opposing mechanisms — higher elevations are generally warmer during radiation frost events (because cold air drains downslope, pooling in valley floors and depressions) but experience colder absolute minimum temperatures during advective frost events (where cold air masses are not stratified by density) — making the frost risk assessment site-specific and dependent on the landscape position within the elevation gradient.
IAO_0000118: Höhendaten @de
IAO_0000118: Seehöhe-Messung @de
IAO_0000118: Weinberg-Elevation @de
IAO_0000118: altitude record
IAO_0000118: height above sea level
IAO_0000118: vineyard elevation measurement
IAO_0000119: van Leeuwen C and Seguin G (2006) The concept of terroir in viticulture, Journal of Wine Research 17: 1-10 Jones GV et al. (2004) Spatial analysis of climate in winegrape growing regions, American Journal of Enology and Viticulture 55: 304-316 Gladstones J (1992) Viticulture and Environment, Winetitles Jackson DI and Schuster DF (2001) The Production of Grapes and Wine in Cool Climates, Gypsum Press
has db xref: no direct PO equivalent

ELISA Test Result
type: Class
subclass of: Virus Testing Status
IAO_0000112: ELISA test results for Cabernet Sauvignon clone 337 foundation mother vine record DAS-ELISA screening for six viruses conducted on phloem scrapings collected November 2023: GFLV OD405 = 0.085 (negative threshold < 0.300), GLRaV-1 OD405 = 0.062 (negative threshold < 0.250), GLRaV-3 OD405 = 0.071 (negative threshold < 0.250), GFkV OD405 = 0.092 (negative threshold < 0.300), GVA OD405 = 0.055 (negative threshold < 0.200), ArMV OD405 = 0.078 (negative threshold < 0.250) — all targets negative, positive controls confirmed reactive, maintaining virus-free certification status. ELISA test results for a Zweigelt candidate clone during pre-certification screening detected GLRaV-3 positive (OD405 = 1.85, threshold 0.250), triggering exclusion from the certification pathway pending virus elimination through heat therapy and meristem culture.
IAO_0000114: IAO_0000122
IAO_0000115: ELISA test result is a virus testing status entity that records the outcome of enzyme-linked immunosorbent assay testing performed on tissue samples from a clonal line, including the specific ELISA format employed (DAS-ELISA, TAS-ELISA, or PTA-ELISA), the target virus or viruses assayed, the optical density (OD) absorbance values obtained, the positive and negative control readings, the cut-off threshold applied, and the resulting qualitative determination (positive, negative, or inconclusive), providing the serological component of virus status assessment within grapevine certification programs.
IAO_0000116: ELISA remains the most widely used first-line diagnostic assay in grapevine certification programs due to its relative simplicity, high throughput capacity (96-well microplate format processing hundreds of samples per day), low cost per sample, and the commercial availability of validated antisera for all major grapevine viruses. The DAS-ELISA (double antibody sandwich) format is standard for most grapevine virus testing, employing virus-specific polyclonal or monoclonal antibodies that capture viral coat proteins from tissue homogenates. The cut-off threshold for positive/negative determination is typically set at 2-3 times the mean absorbance of negative control wells, though some laboratories apply fixed OD thresholds derived from historical validation data. The principal limitation of ELISA is its relatively modest sensitivity compared with molecular methods — detection limits of approximately 1-10 ng/mL coat protein mean that low-titer infections, early-stage infections, and unevenly distributed viruses may yield false-negative results. Seasonal variation in viral titer creates diagnostic windows for optimal ELISA sensitivity — GLRaV testing is most reliable from phloem tissue collected August-November, while GFLV detection in root or dormant cane tissue is less seasonally constrained. The interpretation of borderline ELISA results (OD values near the cut-off threshold) requires confirmation through repeat testing, alternative tissue sampling, or molecular assay (RT-PCR) to resolve ambiguous serological findings.
IAO_0000118: ELISA result
IAO_0000118: ELISA screening result
IAO_0000118: ELISA-Befund @de
IAO_0000118: ELISA-Testergebnis @de
IAO_0000118: ELISA-Untersuchungsergebnis @de
IAO_0000118: Immunoassay-Ergebnis @de
IAO_0000118: antibody test result
IAO_0000118: immunoassay result
IAO_0000118: serological test result
IAO_0000118: serologisches Testergebnis @de
IAO_0000119: Clark MF, Adams AN (1977) Characteristics of the microplate method of enzyme-linked immunosorbent assay for the detection of plant viruses. Journal of General Virology 34(3): 475-483 Martelli GP (2014) Directory of virus and virus-like diseases of the grapevine. Journal of Plant Pathology 96(1S): 1-136 Rowhani A et al. (2005) Development of a sensitive colorimetric-PCR assay for detection of viruses in woody plants. Plant Disease 89(12): 1347-1352
has db xref: no direct PO equivalent

Ellipsoid Quality
type: Class
subclass of: Overall Form Quality
IAO_0000112: Riesling berries display characteristic ellipsoid form with length-to-width ratios of 1.15-1.25 that remains remarkably consistent across the diverse growing regions from Germany's Mosel to Australia's Clare Valley, though absolute berry dimensions vary considerably with climate and cultural practices this stable shape character facilitates ampelographic identification and contributes to the moderate cluster compactness that supports Riesling's relative resistance to bunch rot compared to tighter-clustered cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: Ellipsoid_Quality represents the overall form characteristic of organs exhibiting elongated geometry with rounded ends, where one principal axis (typically length) exceeds the others while maintaining smooth, continuously curved surfaces without pointed termini. Ellipsoid form in berries is defined by length-to-width ratios typically ranging from 1.10 to 1.40, producing the characteristic oval appearance common to many cultivars. Classic ellipsoid-berried varieties include Cabernet Sauvignon, Merlot, Riesling, and Sauvignon Blanc, representing some of the world's most important wine grapes. The elongated form results from differential expansion rates along the polar versus equatorial axes during berry development, with greater extension in the polar direction. Ellipsoid berries present slightly greater surface area relative to volume compared to globose berries of equal volume, potentially enhancing the skin-to-juice ratio. The reduced width in the equatorial plane can create slightly looser cluster packing compared to globose berries of similar size, potentially improving air circulation. Ellipsoid cluster form, distinct from berry form, describes bunches where length substantially exceeds width with relatively parallel sides along the cluster body. Quantitative characterization employs the length-to-width ratio, with categorical boundaries distinguishing short ellipsoid (ratio 1.10-1.20), ellipsoid (1.20-1.35), and long ellipsoid (1.35-1.50) forms in some classification systems.
IAO_0000116: Ellipsoid_Quality describes the form intermediate between globose (ratio near 1.0) and more extremely elongated shapes. The class should be distinguished from Ovoid_Quality which implies asymmetry between the two ends (broader at one end). True ellipsoid form exhibits similar curvature at both poles, producing bilateral symmetry along the long axis. OIV descriptor 223 category 2 (ellipsoid) provides the ampelographic standard. The boundary between ellipsoid and adjacent categories (globose, ovoid, narrow ellipsoid) involves judgment reporting the actual length-to-width ratio provides more precise characterization than categorical assignment alone.
IAO_0000118: Ellipsoidform @de
IAO_0000118: elliptic form
IAO_0000118: elliptische Gestalt @de
IAO_0000118: elongated rounded shape
IAO_0000118: länglich-runde Form @de
IAO_0000118: oval form
IAO_0000118: ovale Form @de
IAO_0000118: ovate-ellipsoid quality
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Ed, Organisation Internationale de la Vigne et du Vin, Paris pp.: 83-84 Galet P (1979) A Practical Ampelography, Cornell University Press pp.: 64-67
has db xref: no direct PO equivalent

Elongated Long Style
type: Class
subclass of: Long Style
disjoint with: Extended Long Style
IAO_0000112: Wild V. vinifera ssp. sylvestris pistillate female flowers in Mediterranean riparian populations exhibit elongated long styles 0.88-0.98 mm connecting robust ovaries 1.2-1.35 mm to elaborate stigmas 0.55-0.62 mm, with elongated long styles representing 33-37% of total pistil length (2.65-2.85 mm), positioned prominently above vestigial stamens (0.3-0.5 mm), requiring pollen tube growth times of 82-105 hours for transit from stigma to ovules when cross-pollinated from staminate males at 20-24°C, and achieving 32-42% fruit set when males within 20-40 m provide adequate wind-borne pollen during overlapping bloom periods. Rare extreme functionally female cultivar selections show elongated long styles 0.86-0.96 mm as part of maximal pistil elaboration (total pistil 2.7-2.9 mm), with elongated styles containing extensively developed transmitting tract visible in anatomical sections as 35-50 cell layers of specialized elongated cells surrounding central canal 0.1-0.14 mm diameter filled with abundant extracellular matrix, representing maximum transmitting tract elaboration supporting effective pollen tube growth despite extreme style length. Breeding populations from wild pistillate × cultivated hermaphrodite crosses produce F1 pistillate offspring with elongated long styles 0.85-0.95 mm versus hermaphrodite offspring with medium styles 0.5-0.66 mm, with the 40-55% style length difference representing maximum sexual dimorphism in pistil morphology and allowing unambiguous flower type identification, while backcross populations show continuous style length variation from medium through extended long to elongated long ranges demonstrating quantitative genetic control of style elongation. Pollen tube growth kinetics studies in elongated long styles reveal that pollen tubes maintain consistent growth rates (14-22 μm per hour at 22-24°C) throughout the extended transmitting tract length, requiring 48-68 hours to traverse the 0.85-0.98 mm style proper plus additional time in sti…
IAO_0000114: IAO_0000122
IAO_0000115: An elongated long style is a long style at the extreme upper end of the length range, typically exceeding 0.85 mm at maturity and occasionally reaching 1 mm, representing styles showing maximal elongation characteristic of some pistillate flowers in wild dioecious populations and rare extreme functionally female cultivars, creating the longest pollen tube pathways in Vitis and representing maximum pistil elaboration. Elongated long styles are characterized by= (1) length typically 0.85-1 mm at anthesis, exceeding typical hermaphrodite styles by 30-50% and representing the upper limit of normal style length variation in Vitis (2) diameter typically 0.3-0.4 mm proportional to extreme length (3) well-developed transmitting tract tissue extending throughout the elongated length with elaborate extracellular matrix and abundant specialized cells maintaining functionality across the extended pathway (4) connection between robust ovary (typically 1.1-1.35 mm) and elaborate stigma (typically 0.52-0.65 mm) creating maximally elaborated pistils (total length typically 2.6-2.9 mm) with elongated long styles representing 32-38% of pistil length, sometimes showing slightly disproportionate style elongation contributing more than proportionally to total pistil length increase. Elongated long styles represent maximal pistil elaboration characteristic of wild dioecious V. vinifera ssp. sylvestris pistillate females and rare cultivated functionally female types showing extreme female organ investment= elongated styles develop through maximum expression of style elongation developmental programs, potentially involving enhanced cell division and expansion in style primordia (BBCH 52-56), extended duration of style elongation phase, or enhanced response to hormonal signals promoting style growth. Elongated long styles in pistillate flowers maintain proportional or slightly enhanced representation within maximally elaborated pistils (32-38% of total pistil length versus 20-35% in hermaph…
IAO_0000116: Elongated_Long_Style represents the extreme upper end of style length variation and is distinguished from Extended_Long_Style (0.7-0.85 mm, moderate long style) by maximal dimensions. Elongated long styles are characteristic of wild pistillate flowers and rare extreme functionally female cultivars, representing maximum pistil elaboration and maximum pollen tube pathway length in Vitis. Understanding elongated long styles is relevant for characterizing wild dioecious reproductive morphology, for understanding the upper limits of pistil elaboration, and for genetic studies of the developmental and evolutionary mechanisms producing extreme style elongation in female-functioning flower types. Elongated long styles demonstrate that Vitis transmitting tract can support effective pollen tube growth across pathway lengths up to 2.8 mm total, nearly double the hermaphrodite pathway length.
IAO_0000118: extrem verlängerter Stempelgriffel @de
IAO_0000118: extremely long style
IAO_0000118: maximal style
IAO_0000118: maximal verlängerter Stylus @de
IAO_0000118: stark verlängerter Griffel @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-101 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=94-109 Carbonneau, A. (1983). Stérilités mâle et femelle dans le genre Vitis. Agronomie 3=635-644.
has db xref: PO:0009074

Elongation Zone
type: Class
subclass of: Root Tip
IAO_0000112: Merlot grafted on SO4 rootstock showing elongation zone on second-order lateral root, zone extending 4.2 mm from 0.6 mm behind meristem apex to 4.8 mm from apex, elongation zone cells 180-420 micrometers length 18-24 micrometers diameter showing high length-to-width ratio, microscopic examination revealing large central vacuoles occupying 85% cell volume and thin primary walls, cells in mid-elongation zone expanding at peak rate contributing estimated 68% of total root elongation rate 3.8 mm per day, elongation zone demonstrating active turgor-driven cell expansion converting meristematic cell production into root length increase
IAO_0000114: IAO_0000122
IAO_0000115: Elongation zone is the root tip region immediately basal to apical meristem where recently divided cells undergo rapid elongation increasing cell length 10-50 fold, typically 1-8 mm length depending on root order and growth rate positioned 0.3-1 mm behind meristem apex, characterized by cells actively expanding through vacuolation and turgor-driven wall extension, showing longitudinal cell expansion with minimal radial expansion creating elongated cylindrical cells, demonstrating rapid tissue elongation contributing 70-90% of total root length increase while meristem contributes 10-30%, and serving as primary growth zone where cell expansion converts meristematic cell production into actual root elongation enabling root penetration through soil, with elongation zone cells showing large central vacuoles occupying 80-90% cell volume, thin primary cell walls allowing expansion, high turgor pressure 0.3-0.8 MPa driving expansion, and active metabolism supporting wall synthesis, ion uptake, and osmotic adjustment, and representing critical transition region where undifferentiated meristematic cells transform into elongating cells that subsequently differentiate into functional root tissues in maturation zone. Elongation zone cellular characteristics includes= showing elongated cells (cells in elongation zone typically 50-500 micrometers length 10-30 micrometers diameter creating high length-to-width ratio), exhibiting large central vacuoles (single large vacuole occupying 80-90% cell volume providing osmotic potential for expansion), demonstrating thin primary walls (cell walls remaining thin and flexible allowing extension without secondary thickening), displaying dense cytoplasm peripherally (cytoplasm compressed into thin layer between vacuole and cell wall), and revealing active nuclei (nuclei still functional directing protein synthesis and metabolism though cells no longer dividing). Elongation zone cell expansion mechanism includes= showing turgor-driven growth (o…
IAO_0000116: Elongation_Zone emphasizes cell expansion region behind meristem and is distinguished from meristem (cell division) and maturation zone (differentiation) by focus on cell elongation. Includes Rapid_Elongation_Zone and Cell_Expansion_Elongation_Zone. Critical for understanding root elongation mechanism, turgor-driven growth, cell expansion, length increase contribution, and the expansion region providing majority of root elongation converting meristematic cell division into actual root length.
IAO_0000118: Cell elongation region
IAO_0000118: Cell expansion zone
IAO_0000118: Elongationszone @de
IAO_0000118: Streckungswachstumsbereich @de
IAO_0000118: Stretching zone
IAO_0000118: Zellstreckungszone @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Cosgrove, D. J. (2005). Growth of the plant cell wall. Nature Reviews Molecular Cell Biology, 6(11), 850-861.
has db xref: PO:0020123

Embolism Recovery Capacity Quality
type: Class
subclass of: Hydraulic Conductivity Quality
IAO_0000112: Embolism recovery capacity assessment in Shiraz following a severe drought event (stem water potential reaching -2.4 MPa, 70% conductivity loss) reveals partial but incomplete recovery, with conductivity recovering to 55% of pre-stress levels within 48 hours of irrigation (rapid refilling component), further recovering to 75% over two weeks (slower refilling or early new xylem), and achieving 90% recovery only after six weeks (new vessel differentiation contributing), demonstrating the multi-phase recovery process and the timeline implications for sustained hydraulic function following severe stress.
IAO_0000114: IAO_0000122
IAO_0000115: Embolism recovery capacity quality is a vulnerability to cavitation quality that represents the ability of grapevine xylem to restore hydraulic conductivity following embolism events, characterizing the potential for repair of air-filled conduits that determines whether drought-induced hydraulic damage is permanent or reversible and affects the vine's resilience to repeated stress episodes. Within the BFO framework, this quality addresses the recovery dimension of hydraulic vulnerability, distinguishing the capacity to regain function from the resistance to initial dysfunction while recognizing that recovery capacity may be as important as initial vulnerability in determining hydraulic performance across seasons with multiple drought events and recovery opportunities. The ontological significance lies in embolism recovery determining whether vines can restore hydraulic function after stress without requiring new xylem construction, where effective recovery enables rapid restoration of water transport capacity following rain or irrigation, while limited recovery capacity means that drought damage accumulates through the season, progressively reducing the conductivity available to support transpiration. The mechanistic basis for embolism recovery remains an active area of research, with proposed mechanisms including positive pressure refilling (root pressure or stem pressure dissolving air and refilling vessels), osmotic refilling (solute secretion into embolized vessels creating osmotic water influx), and new xylem production (replacing rather than repairing damaged conduits), with evidence for different mechanisms operating in different species, organs, and conditions. The temporal dynamics of recovery show potential for rapid restoration (hours to days) through refilling mechanisms if conditions permit, versus slower restoration (weeks to months) through new xylem differentiation, with the relative importance depending on the severity of embolism, the season, and t…
IAO_0000116: Embolism_Recovery_Capacity_Quality serves as the parent class for specific recovery parameters (Refilling Capacity, Safety Margin). This quality determines vine resilience to drought through the ability to restore hydraulic function. The class supports drought recovery assessment and long-term hydraulic health evaluation through recovery capacity characterization.
IAO_0000118: Embolieerholungskapazität @de
IAO_0000118: Leitfähigkeitswiederherstellung @de
IAO_0000118: Xylemerholung @de
IAO_0000118: conductivity restoration
IAO_0000118: embolism repair
IAO_0000118: hydraulic recovery
IAO_0000118: hydraulische Erholung @de
IAO_0000118: xylem recovery
IAO_0000119: Brodersen CR, McElrone AJ (2013) Maintenance of xylem network transport capacity: a review of embolism repair in vascular plants. Frontiers in Plant Science 4: 108 Hochberg U et al. (2017) Grapevine petioles are more sensitive to drought induced embolism than stems: evidence from in vivo MRI and microCT observations of hydraulic vulnerability segmentation. Plant, Cell & Environment 40(9): 1831-1842
has db xref: PO:0009047

Embolism Repair Disposition
type: Class
subclass of: Hydraulic Architecture Disposition
IAO_0000112: Investigation of Embolism_Repair_Disposition at UC Davis employed X-ray computed microtomography (microCT) to visualize embolism formation and potential refilling in living grapevine stems across 8 cultivars. Potted vines were droughted to induce 50-70% PLC, then rewatered, with microCT imaging at daily intervals tracking the status of individual vessels (water-filled versus air-filled). Embolism_Repair_Disposition showed substantial variation among cultivars. 'Chardonnay' exhibited rapid repair with 75% of embolized vessels refilling within 7 days of rewatering, coinciding with sustained positive xylem pressure (up to +0.08 MPa) measured at night, suggesting root pressure-driven refilling. 'Cabernet Sauvignon' showed slower, less complete repair (45% refilling at 7 days) with weaker root pressure development (+0.02 MPa). Interestingly, repair was vessel-size dependent, with narrow vessels ( 200 μm), consistent with the physics of dissolving air bubbles under positive pressure. Season also affected Embolism_Repair_Disposition, with spring drought events showing more complete recovery (85% vessel refilling) than late-season drought (55% refilling), potentially reflecting root starch reserves available for osmotic work and/or active vessel development in spring. Cumulative effects were documented over 3 seasons of repeated drought cycles, with vines experiencing chronic stress showing progressive decline in maximum conductivity (15% reduction from year 1 to year 3), indicating that Embolism_Repair_Disposition has limits and severe repeated stress causes lasting hydraulic damage.
IAO_0000114: IAO_0000122
IAO_0000115: An Embolism_Repair_Disposition is a Hydraulic_Architecture_Disposition that inheres in a Vitis vinifera plant and is realized through physiological mechanisms that restore hydraulic conductivity in embolized xylem vessels, either by refilling cavitated vessels with water or by growing new functional xylem to bypass blocked conduits. This disposition represents the recovery component of hydraulic function, determining how effectively vines can restore water transport capacity following drought-induced cavitation and whether hydraulic damage has persistent effects on vine function. Embolism repair mechanisms remain debated but may include root pressure-driven refilling (positive xylem pressure generated in roots dissolving gas and forcing water into embolized vessels, typically occurring at night or following rewetting), osmotic refilling (localized solute secretion lowering water potential and drawing water into embolized vessels from adjacent living cells), and new xylem production (vessel formation bypassing irreparably blocked conduits). The relative importance of these mechanisms likely varies with species, timing, and drought severity, with root pressure potentially effective for moderate embolism while severe damage may require new vessel development. Embolism_Repair_Disposition in grapevine appears substantial, as vines commonly recover from significant conductivity loss following rewetting, but repair capacity has limits and repeated severe cavitation may cause cumulative hydraulic damage reducing vine productivity over time.
IAO_0000116: Embolism_Repair_Disposition is_a Hydraulic_Architecture_Disposition. Embolism repair restores conductivity after cavitation through vessel refilling and/or new xylem growth. Root pressure is implicated in refilling, operating at night or after rewetting. Narrow vessels refill more readily than wide vessels. Repair capacity varies among genotypes and with season. Repeated severe cavitation can exceed repair capacity, causing cumulative hydraulic damage. The mechanisms and extent of embolism repair remain active research areas.
IAO_0000118: Embolie-Reparatur-Disposition @de
IAO_0000118: Hydraulische-Erholung @de
IAO_0000118: Xylem-Wiederherstellung @de
IAO_0000118: embolism reversal
IAO_0000118: hydraulic restoration
IAO_0000118: xylem recovery
IAO_0000119: Brodersen CR et al. (2010) The dynamics of embolism repair in xylem: in vivo visualizations using high-resolution computed tomography, Plant Physiology 154:1088-1095 Sperry JS et al. (1987) Spring filling of xylem vessels in wild grapevine, Plant Physiology 83:414-417 Zwieniecki MA, Holbrook NM (2009) Confronting Maxwell's demon: biophysics of xylem embolism repair, Trends in Plant Science 14:530-534
has db xref: PO:0005352

Embryo
type: Class
subclass of: Seed
IAO_0000112: Cabernet Sauvignon mature seed embryos at BBCH 89 measure 4-5 mm length with well-differentiated cotyledons (2.5-3 mm length each), distinct radicle (1-1.5 mm), and require 100-110 days cold stratification at 3-5°C for 80-90% germination success
IAO_0000114: IAO_0000122
IAO_0000115: An embryo is the rudimentary plant structure within a Vitis vinifera seed that develops from the fertilized egg cell and contains the genetic material and organized tissues necessary for germination and seedling establishment. The grape seed embryo develops through characteristic stages= proembryo (immediate post-fertilization, 0-7 days), globular embryo (7-14 days post-fertilization during early cell division), heart-stage embryo (14-21 days with initial cotyledon differentiation), torpedo-stage embryo (21-35 days with elongated cotyledons and radicle formation), and mature embryo (35+ days post-fertilization with fully differentiated structures). The mature grape embryo consists of= two cotyledons that serve as storage organs and initial photosynthetic structures upon germination, a radicle that develops into the primary root system, a hypocotyl connecting cotyledons to radicle, and an apical meristem (plumule) that will form the shoot system. Embryo size in Vitis vinifera mature seeds typically ranges 3-5 mm length, occupying approximately 40-60% of total seed volume with the remainder filled by endosperm tissue. Embryo development is tightly coordinated with endosperm development= the endosperm provides nutritional support during embryogenesis and continues to serve as nutrient reserve during germination, while the embryo produces hormones that regulate both seed and berry development. Embryo viability is critical for seed functionality= viable embryos show organized cellular structure, intact cell membranes, and metabolic competence for germination, while non-viable embryos exhibit cellular degeneration, membrane breakdown, or developmental abnormalities. Embryo dormancy in Vitis vinifera seeds is physiological rather than morphological= embryos are fully formed at seed maturity but require extended cold stratification (90-120 days at 1-5°C) to overcome dormancy and initiate germination. Environmental stresses during embryogenesis can cause embryo abortion= tem…
IAO_0000116: Embryo emphasizes the complete rudimentary plant structure and is distinguished from Developed_Embryo (fully differentiated mature structure) and Dormant_Embryo (physiological state) by encompassing all embryonic developmental stages from proembryo through mature dormant embryo. Critical for understanding seed viability, germination requirements, breeding program success rates, and mechanisms of seed abortion in seedless cultivars where embryo development fails.
IAO_0000118: Embryonale Pflanzenanlage @de
IAO_0000118: Keim @de
IAO_0000118: Plant embryo
IAO_0000118: Samenkeimling @de
IAO_0000118: Seed embryo
IAO_0000119: Ebadi, A., Sedgley, M., May, P., & Coombe, B. G. (1996). Seed development and abortion in Vitis vinifera L., cv. Chardonnay. International Journal of Plant Sciences, 157(6), 703-712. | Bouquet, A., & Davis, H. P. (1989). Culture in vitro d'embryons immatures de vigne (Vitis vinifera L.) appliquée à la sélection de variétés de cuve sans pépins. Agronomie, 9(6), 565-574.
has db xref: PO:0009009

Embryo Desiccation Tolerance
type: Class
subclass of: Seed Maturation
IAO_0000112: Merlot in Bordeaux shows embryo desiccation tolerance development during September-early October Year N+1, with LEA proteins accumulating to 8-16% total embryo protein including LEA 1, 2, 3 families, protective sugars accumulating with sucrose 7-12% and raffinose 2.8-4.6% dry weight, possible HSP70 and HSP90 heat shock proteins accumulating, embryo water content declining from 54% to 28% during tolerance acquisition weeks 12-15, full tolerance enabling survival at 12-16% final moisture, tolerance tested by artificial desiccation showing >85% germination after rehydration, under oceanic conditions of 20-26°C temperature, typical of this mid-season cultivar developing desiccation tolerance enabling seed viability and storage
IAO_0000114: IAO_0000122
IAO_0000115: Embryo desiccation tolerance represents the dehydration survival capacity acquisition phase during seed maturation when embryo develops ability to survive water loss from 50-70% moisture to 10-20% in mature seed, late embryogenesis abundant LEA proteins accumulate providing cellular protection, protective sugars including sucrose and raffinose oligosaccharides accumulate stabilizing membranes and proteins, heat shock proteins possibly accumulate as chaperones, integrated protective mechanisms enable embryo survival at low moisture, and desiccation tolerance essential for seed viability and storage, developing during late maturation weeks 12-16 as critical seed survival mechanism. This dehydration tolerance acquisition phase occurs during early autumn in September-early October in temperate regions Year N+1, representing embryo protective capacity development. Tolerance acquisition mechanism involves late embryogenesis abundant protein synthesis and accumulation, protective sugar biosynthesis and accumulation, possible heat shock protein accumulation, membrane compositional changes possibly enhancing stability, cellular structural adaptations enabling low-moisture survival, and integrated protective systems enabling desiccation tolerance. Desiccation tolerance definition shows ability to survive water content reduction to very low levels 10-20% moisture, tolerance enabling seed survival during maturation desiccation and storage, tolerance reversible through imbibition during germination, and tolerance as seed-specific adaptation. Moisture reduction shows embryo water content declining from 50-70% during mid-development to 30-40% during early desiccation to final 10-20% in mature dry seed, substantial water loss requiring protective adaptations, desiccation occurring progressively during maturation, and low moisture as mature characteristic. Desiccation tolerance timing shows tolerance developing during late maturation weeks 12-16, tolerance acquisition preceding or a…
IAO_0000116: Embryo_Desiccation_Tolerance is first aspect of Seed_Maturation, distinguished by survival capacity acquisition. Represents weeks 12-16. LEA proteins 5-20% total protein (multiple families) protecting membranes and proteins. Protective sugars: sucrose 5-15%, raffinose family 2-6% DW. Water replacement and glass formation mechanisms. Possible HSP accumulation. Embryo moisture 50-70% → 10-20%. Enables survival at low moisture, seed storage. Precedes Seed_Dormancy_Acquisition. Critical seed survival adaptation. Temperature 20-26°C optimal.
IAO_0000118: Austrocknungs-Überlebenskapazität @de
IAO_0000118: Dehydratations-Toleranz @de
IAO_0000118: Embryo-Austrocknungstoleranz @de
IAO_0000118: Wasserverlust-Toleranz @de
IAO_0000118: dehydration tolerance
IAO_0000118: desiccation survival capacity
IAO_0000118: drought tolerance acquisition
IAO_0000118: water loss tolerance
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 441-442
has db xref: no direct PO equivalent

Embryo Development
type: Class
subclass of: Seed Development
IAO_0000112: Merlot in Bordeaux shows embryo development during July-October Year N+1, with zygote dividing 36-48 hours post-fertilization creating two-cell proembryo, globular embryo 60-85 micrometers weeks 1-3, heart embryo 180-260 micrometers weeks 3-7 with cotyledon primordia, torpedo embryo 600-1000 micrometers weeks 7-12 with elongated axis, mature embryo 3.6-4.8 mm length weeks 12-16 with fully developed radicle, hypocotyl, cotyledons, and shoot apex, storage reserves accumulating 31-37% lipids and 27-33% proteins in cotyledons, under oceanic conditions of 20-26°C temperature, typical of this mid-season cultivar completing embryogenesis coordinating with seed and berry maturation
IAO_0000114: IAO_0000122
IAO_0000115: Embryo development represents the embryonic structure formation process during seed development when diploid zygote 2n=38 undergoes cell division, morphogenesis, and maturation creating organized seedling comprising radicle, hypocotyl, cotyledons, and shoot apex with accumulated storage reserves, proceeding through sequential developmental stages from first zygotic division through globular, heart, and torpedo embryo stages to mature embryo ready for germination, spanning approximately 12-18 weeks from fertilization. This embryo formation process occurs during summer to early autumn in July-October in temperate regions Year N+1, representing complete embryogenesis from single-cell zygote to multicellular organized embryo. Embryo development mechanism involves zygote division with first asymmetric division producing two-cell proembryo establishing apical-basal axis, embryo morphogenesis with progressive cell divisions and differentiation creating globular undifferentiated embryo weeks 1-3, heart stage embryo weeks 3-7 with cotyledon primordia emergence establishing bilateral symmetry, torpedo stage embryo weeks 7-12 with elongated embryonic axis and developing cotyledons, and embryo maturation weeks 12-18 with structure completion and storage reserve accumulation creating viable embryo. Zygote characteristics shows single diploid cell 2n=38 from sperm-egg fusion, zygote polarized with apical-basal axis, cell preparing for division through DNA replication and mitotic apparatus formation, and zygote as embryo developmental starting point. First zygotic division shows asymmetric division 24-72 hours post-fertilization depending on temperature, division producing smaller apical cell and larger basal cell, apical cell giving rise to embryo proper, basal cell producing suspensor support structure, and asymmetric division establishing body plan. Two-cell proembryo shows apical cell 20-40 micrometers diameter destined for embryo, basal cell 40-60 micrometers forming suspenso…
IAO_0000116: Embryo_Development represents embryonic structure formation within Seed_Development. Subdivided into Zygote_Division with first asymmetric division establishing axis, Embryo_Morphogenesis with globular (weeks 1-3), heart (weeks 3-7), torpedo (weeks 7-12) stages, and Embryo_Maturation (weeks 12-18) with storage reserve accumulation. Duration 12-18 weeks. Mature embryo 3-5 mm with radicle, hypocotyl, cotyledons, shoot apex. Storage reserves 30-40% lipids, 25-35% proteins. Creates viable seedling structures. Critical reproductive development.
IAO_0000118: Embryo-Bildung @de
IAO_0000118: Embryo-Entwicklung @de
IAO_0000118: Embryogenese @de
IAO_0000118: embryo formation
IAO_0000118: embryogenesis
IAO_0000118: embryonale Entwicklung @de
IAO_0000118: embryonic development
IAO_0000118: seedling structure development
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 438-442
has db xref: no direct PO equivalent

Embryo Genesis Start
type: Class
subclass of: Zygote Formation
disjoint with: Zygote Development Initiation
IAO_0000112: Syrah in Rhône Valley shows embryo genesis start during early July Year N+1 at BBCH 69-71, with first asymmetric zygotic division occurring 28-48 hours post-fertilization producing smaller apical cell developing into embryo proper and larger basal cell forming suspensor, under warm Mediterranean conditions of 25-30°C temperature, typical of this mid-to-late season cultivar completing first division 60-84 hours post-pollination initiating embryogenesis and seed development supporting berry growth
IAO_0000114: IAO_0000122
IAO_0000115: Embryo genesis start represents the definitive embryogenesis initiation marked by first zygotic division when unicellular diploid zygote undergoes asymmetric mitotic cleavage producing two-cell embryo with distinct apical and basal daughter cells establishing embryo proper and suspensor lineages, marking transition from unicellular zygote to multicellular embryo beginning developmental progression toward mature seed. This critical first division occurs during zygote formation in late June-early July in temperate regions Year N+1, typically 24-72 hours following fertilization depending on temperature, corresponding to BBCH 69 fertilization completion transitioning to BBCH 71 early berry development stages. Genesis initiation involves first mitotic division with chromosome condensation, spindle formation, and segregation, asymmetric cytokinesis creating unequal daughter cells with smaller apical cell and larger basal cell, cell fate determination with apical cell developing into embryo proper and basal cell forming suspensor, and establishment of two-cell embryo marking definitive embryogenesis beginning. First mitotic division characteristics show chromosome condensation making chromatin visible as distinct structures, 38 chromosomes in Vitis vinifera aligning at metaphase plate, spindle microtubule attachment to kinetochores, anaphase segregation distributing sister chromatids to opposite poles, and telophase nuclear envelope reformation around separated chromosome sets. Division asymmetry shows unequal cytokinesis creating daughter cells of different sizes, smaller apical cell typically 20-40 micrometers diameter positioned toward micropyle, larger basal cell 40-60 micrometers diameter positioned toward chalaza, and size asymmetry reflecting differential developmental fates. Cell division plane shows transverse orientation perpendicular to apical-basal axis established during zygote development, plane positioning determining apical versus basal daughter identity, a…
IAO_0000116: Embryo_Genesis_Start is second and final aspect of Zygote_Formation, distinguished by first division event initiating multicellular embryogenesis. Represents asymmetric mitotic cleavage producing apical and basal cells. Occurs 24-72 hours post-fertilization. Establishes embryo proper and suspensor lineages. Marks definitive transition from unicellular zygote to multicellular embryo. Temperature strongly affects timing. Success essential for seed development. Completes Fertilization sequence. Initiates Berry_Development phase with seed formation. Final documented process in Flowering hierarchy.
IAO_0000118: Embryo-Genesis-Start @de
IAO_0000118: Embryogenese-Initiierung @de
IAO_0000118: Zygoten-Spaltung @de
IAO_0000118: embryogenesis initiation
IAO_0000118: erste embryonale Teilung @de
IAO_0000118: first embryonic division
IAO_0000118: two-cell embryo formation
IAO_0000118: zygote cleavage
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 400-405 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 304-308
has db xref: no direct PO equivalent

Embryo Maturation
type: Class
subclass of: Embryo Development
IAO_0000112: Chardonnay in Champagne shows embryo maturation during September-October Year N+1, with structurally complete torpedo embryo beginning reserve accumulation week 12, lipids accumulating in cotyledons reaching 33-39% dry weight with oleic acid 18-24% and linoleic acid 48-58% total fatty acids, proteins accumulating 27-34% dry weight, lipid bodies 0.8-1.6 micrometers and protein bodies 1.2-2.4 micrometers forming, LEA proteins and protective sugars accumulating conferring desiccation tolerance, embryo growth slowing and ceasing, mature embryo 3.8-4.6 mm length with full reserves by weeks 16-18, under cool maritime conditions of 16-22°C temperature, typical of this early-bursting cultivar completing embryogenesis
IAO_0000114: IAO_0000122
IAO_0000115: Embryo maturation represents the final embryonic development phase during embryo development when structurally complete embryo accumulates storage reserves, acquires desiccation tolerance, reduces metabolic activity, and prepares for dormancy and germination, with cotyledons accumulating lipids 30-40% and proteins 25-35% dry weight, embryo growth slowing and eventually ceasing, desiccation tolerance proteins accumulating, and mature embryo ready for germination when conditions appropriate, occurring weeks 12-18 post-fertilization completing embryogenesis. This reserve accumulation and preparation phase occurs during late summer to early autumn in September-October in temperate regions Year N+1, representing final embryo development completing seed maturation. Maturation mechanism involves storage reserve biosynthesis and accumulation primarily in cotyledons, lipid body and protein body formation, desiccation tolerance acquisition through protective molecule accumulation, metabolic activity decline toward quiescence, possible dormancy imposition preventing premature germination, and integrated maturation preparing embryo for dispersal and germination. Embryo structure at maturation onset shows torpedo stage embryo 800-1200 micrometers with fully formed organs including radicle, hypocotyl, cotyledons, and shoot apex, all seedling structures present requiring reserve accumulation and physiological maturation, and structural foundation for maturation. Storage reserve accumulation shows lipids and proteins accumulating primarily in cotyledon cells, reserve biosynthesis from photosynthate imported from parent plant through seed coat and funiculus, massive accumulation over weeks 12-18 creating energy and nutrient stores, and reserves supporting germination and seedling establishment. Lipid accumulation in cotyledons shows triacylglycerols as major storage lipids reaching 30-40% cotyledon dry weight by maturation completion, oleic acid C18 per 1 and linoleic acid C18 per 2…
IAO_0000116: Embryo_Maturation is third and final phase of Embryo_Development, distinguished by reserve accumulation. Represents weeks 12-18. Storage reserves: lipids 30-40% (mainly oleic, linoleic acids in triacylglycerols), proteins 25-35% (albumins, globulins). Lipid bodies 0.5-2 μm, protein bodies 1-3 μm in cotyledons. Desiccation tolerance (LEA proteins, protective sugars). Metabolic decline. Possible dormancy. Mature embryo 3-5 mm. Follows Embryo_Morphogenesis. Completes Embryo_Development. Determines germination vigor.
IAO_0000118: Embryo-Reifung @de
IAO_0000118: Embryo-Reserven-Akkumulation @de
IAO_0000118: Reifungsphase @de
IAO_0000118: embryo preparation
IAO_0000118: embryo reserve accumulation
IAO_0000118: final embryo development
IAO_0000118: finale Embryo-Entwicklung @de
IAO_0000118: maturation phase
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 441-442
has db xref: no direct PO equivalent

Embryo Morphogenesis
type: Class
subclass of: Embryo Development
IAO_0000112: Syrah in Rhône Valley shows embryo morphogenesis during July-September Year N+1, with globular embryo 65-90 micrometers weeks 1-3, heart embryo 200-280 micrometers weeks 3-7 showing cotyledon primordia emergence and bilateral symmetry, torpedo embryo 650-1100 micrometers weeks 7-12 with elongated axis showing radicle, hypocotyl, enlarging cotyledons, and developing shoot apex, progressive tissue differentiation with protoderm, ground meristem, and procambium, under warm Mediterranean conditions of 24-29°C temperature, typical of this mid-to-late season cultivar completing morphogenesis with organized seedling structures ready for maturation
IAO_0000114: IAO_0000122
IAO_0000115: Embryo morphogenesis represents the embryonic structure formation phase during embryo development when proembryo undergoes progressive cell divisions and differentiation creating organized embryo with recognizable organs, proceeding through sequential morphological stages including globular undifferentiated embryo weeks 1-3, heart embryo with emerging cotyledon primordia weeks 3-7, and torpedo embryo with elongated axis and developing organs weeks 7-12, establishing seedling body plan with radicle, hypocotyl, cotyledons, and shoot apex. This structure formation phase occurs during summer to early autumn in July-September in temperate regions Year N+1, spanning approximately 12 weeks representing major morphogenesis period. Morphogenesis mechanism involves coordinated cell divisions increasing cell number, progressive cell differentiation establishing cell types, pattern formation creating spatial organization, organ initiation and development forming seedling structures, and developmental progression through morphological stages creating recognizable embryo architecture. Globular embryo stage shows spherical to ovoid embryo 50-100 micrometers diameter weeks 1-3 post-fertilization, undifferentiated cell mass with no visible organ primordia, cells small densely cytoplasmic actively dividing, protoderm surface layer differentiating, ground meristem and procambium beginning internal specification, and globular as early undifferentiated stage. Globular embryo development shows rapid cell divisions increasing cell number from 2-cell to hundreds of cells, cells relatively uniform without clear differentiation, embryo growth from 50 to 100 micrometers, and transition to heart stage with organ initiation. Cell division patterns during globular stage shows irregular division planes creating three-dimensional cell mass, divisions establishing radial symmetry, cell lineages not strictly determined enabling regulation, and division patterns creating embryo foundation. Protoderm …
IAO_0000116: Embryo_Morphogenesis is second phase of Embryo_Development, distinguished by structure formation. Represents progression through globular (50-100 μm, weeks 1-3), heart (150-300 μm, weeks 3-7), torpedo (500-1200 μm, weeks 7-12) stages. Creates radicle, hypocotyl, cotyledons, shoot apex. Tissue differentiation: protoderm, ground meristem, procambium. Duration ~12 weeks. Follows Zygote_Division. Precedes Embryo_Maturation. Temperature 22-28°C optimal. Establishes seedling body plan.
IAO_0000118: Embryo-Morphogenese @de
IAO_0000118: Embryo-Organogenese @de
IAO_0000118: Organ-Bildung @de
IAO_0000118: embryo organogenesis
IAO_0000118: organ formation
IAO_0000118: seedling structure creation
IAO_0000118: structural development
IAO_0000118: strukturelle Entwicklung @de
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 440-442
has db xref: no direct PO equivalent

Emergency Reserve Renewal Cane
type: Class
subclass of: Reserve Renewal Cane
IAO_0000112: An emergency reserve renewal cane on Vitis vinifera cv. Riesling in frost-prone German vineyard, retained at 7 nodes positioned 35cm from cordon (primary at 9cm, secondary at 18cm, backup reserve at 25cm), measuring 7mm diameter at minimum acceptable threshold, complete lignification but with slightly irregular node spacing, representing last-resort option rarely used (utilized in only 3 of past 20 seasons, all following severe spring frost damage exceeding -4°C killing 75%+ of primary renewal shoots), with typical outcome being complete removal during normal pruning but providing critical capacity during catastrophic damage events preventing total renewal system failure requiring multi-year recovery through latent bud development.
IAO_0000114: IAO_0000122
IAO_0000115: A reserve renewal cane retained specifically for catastrophic failure scenarios, characterized by low expectation of actual utilization (perhaps 5-10% selection probability in typical years), marginal positioning or quality making it last-resort rather than routine option, and function as ultimate backup when all preferred renewal options (primaries, secondaries, backup reserves) fail due to severe winter damage, spring frost, disease, or other major problems requiring utilization of any available wood to maintain training system continuity. Emergency reserve renewal canes represent extreme risk management acknowledging that occasional severe events exceed normal renewal system capacity, with emergency reserves providing final insurance against complete renewal system collapse requiring latent bud activation or drastic retraining, though their retention cost (bud capacity, pruning labor, canopy management) approaches economic viability limits given low utilization probability.
IAO_0000116: Emergency reserve renewal canes represent the extreme limit of renewal planning, with their retention reflecting either exceptional risk aversion (premium vineyards where training system preservation justifies high insurance costs), documented vulnerability to catastrophic events (frequent severe frost, hail, or disease pressure), or conservative management philosophy accepting significant opportunity costs for maximum system resilience. The low utilization probability (typically under 10% annually) raises questions about economic viability, with retention consuming bud capacity that could support productive fruiting positions or being reallocated to preferred renewal tiers. However, the catastrophic consequences of complete renewal failure (multi-year productivity loss, training system breakdown, potential vine removal) may justify emergency reserve retention in high-value situations where catastrophic risk cannot be otherwise managed.
IAO_0000118: Katastrophen-Vorratsrute @de
IAO_0000118: Notfall-Reserverute @de
IAO_0000118: catastrophic backup renewal
IAO_0000118: extreme contingency wood
IAO_0000118: last-resort renewal cane
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168.
has db xref: PO:0025073

Emergency Tertiary Vegetative Bud
type: Class
subclass of: Tertiary Vegetative Bud
disjoint with: Minimal Tertiary Vegetative Bud
IAO_0000112: An emergency tertiary vegetative bud at node 8 on Vitis vinifera cv. Syrah following catastrophic spring frost (-4.2°C) combined with subsequent hail that destroyed 96% of primary buds and 84% of secondary buds across an entire vineyard block, this tertiary successfully breaking 19 days post-damage, developing into a weak but persistent shoot reaching 52cm with 9 leaves totaling 285 cm² photosynthetic area by season end, producing moderately well-differentiated buds during summer including one primary position showing possible inflorescence initials, enabling partial crop recovery (0.3 kg per vine, 18% of normal) in second season and progressive improvement to 1.4 kg (82% of normal) by fourth season post-damage.
IAO_0000114: IAO_0000122
IAO_0000115: A tertiary vegetative bud that successfully activates and develops following catastrophic destruction of primary and secondary positions, representing functional rather than merely anatomical backup capacity, characterized by confirmed developmental competence through actual budbreak and shoot production, weak but sustained vegetative growth providing minimal but non-zero contribution to vine survival and canopy recovery. Emergency tertiary vegetative buds demonstrate the practical value of compound bud architecture under extreme damage scenarios, with their successful activation enabling vine survival and establishing foundation for multi-year recovery through progressive canopy rebuilding, reserve accumulation, and bud differentiation leading to eventual return to productive status, though typically requiring 2-4 seasons for substantial yield recovery depending on damage extent and vine vigor.
IAO_0000116: Emergency tertiary vegetative buds represent the difference between vine survival and vine death in catastrophic damage scenarios, with their successful activation determining whether damaged blocks can recover or require replanting. The multi-year recovery timeline following tertiary activation reflects the cumulative nature of grapevine productivity - first year focuses on survival and minimal canopy (tertiary shoots), second year on improved canopy from better-developed buds formed on tertiary shoots, third year on establishing productive fruiting wood, and fourth year on approaching normal production. Economic analysis of tertiary-dependent recovery must account for 3-4 years of reduced or zero income against replanting costs and similar time-to-production for new vines, with decisions influenced by vine age, variety value, and vineyard site characteristics.
IAO_0000118: Notfall-Tertiärknospe @de
IAO_0000118: activated tertiary bud
IAO_0000118: aktivierte dritte Knospe @de
IAO_0000118: functional emergency bud
IAO_0000118: successfully breaking tertiary bud
IAO_0000119: Based on Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168 Ferguson et al. (2011) "Dynamic changes in bud cold hardiness during dormancy and the influence of apple and pear budbreak" Journal of the American Society for Horticultural Science 136=313-323 Trought & Bramley (2011) "Vineyard variability in Marlborough, New Zealand= characterising spatial and temporal changes in fruit composition and juice quality in the vineyard" Australian Journal of Grape and Wine Research 17=79-89.
has db xref: PO:0000293

Emerging Young Leaf
type: Class
subclass of: Young Leaf
IAO_0000112: An emerging young leaf at the shoot apex of Vitis vinifera cv. Chardonnay in Champagne, France, measuring 1.8 cm length in tightly folded configuration representing approximately 12% of expected mature size, positioned 2 cm behind the apical meristem dome still partially protected by surrounding bud scale remnants and older emerging leaves, exhibiting very pale yellow-green coloration with pronounced bronze-red tinge from high anthocyanin concentration (4.2 mg g⁻¹ fresh weight) providing protection against photooxidative damage, extremely soft fragile texture with cells showing active division particularly in marginal meristematic zones establishing final lobe pattern, virtually no cuticle evident from completely dull non-reflective surface highly susceptible to water loss, microscopic examination revealing undifferentiated parenchymatous tissue without distinct mesophyll layers, non-functional stomata present but with incompletely developed guard cells, demonstrating minimal photosynthetic activity with CO₂ uptake barely detectable representing pure resource sink consuming approximately 12 mg carbohydrate per day for cell division and expansion, occurring at 4 days post-primordium initiation, measured at shoot BBCH stage 53 (inflorescence clearly visible) in early May, representing the earliest recognizable leaf developmental stage following meristematic initiation.
IAO_0000114: IAO_0000122
IAO_0000115: A young leaf in the earliest post-initiation developmental stages from initial visibility as a primordium through initial unfolding in Vitis vinifera, characterized by very small size typically 0.5-3 cm length representing 5-20% of final mature dimensions, position within or just emerging from protective bud scales or surrounding older leaf primordia, tightly folded or rolled architecture with unexpanded lamina, very pale green to reddish-bronze coloration from minimal chlorophyll and high anthocyanin concentrations providing photoprotection, extremely soft delicate texture with cells composed primarily of actively dividing meristematic tissue and rapidly expanding parenchyma, virtually no cuticle development leaving surfaces vulnerable to desiccation, completely undifferentiated internal anatomy without distinct palisade or spongy mesophyll layers, non-functional or minimally functional stomata, and negligible photosynthetic capacity contributing essentially no carbon gain while representing major resource sink for cell division and initial expansion. Emerging young leaves develop within the shoot apical meristem dome where new leaf primordia are initiated at regular intervals creating the phyllotactic spiral, progressing through initial cell division phases establishing basic leaf architecture including lobe patterns determined during primordial stages, followed by initial expansion beginning to unfold the compressed lamina, with the entire emerging phase typically spanning 7-12 days from primordium visibility through initial unfolding, representing the most vulnerable developmental period with extreme susceptibility to frost damage, desiccation, mechanical injury, and pest attack by mites and thrips that preferentially feed on tender meristematic tissues.
IAO_0000116: Emerging young leaves represent the transition from primordial initiation to recognizable leaf structures, distinguished from mature or expanding leaves by extremely small size, tight folding, minimal differentiation, and pure sink status without photosynthetic contribution. The emerging phase encompasses two distinct substages= primordium stage where leaf primordia are barely visible as small bumps on the apical meristem, and unfolding stage where initial expansion begins revealing basic leaf outline. Developmental timing from initiation through emergence completion varies with shoot vigor, temperature, and resource availability, typically 7-12 days under optimal conditions but extending to 15-20 days under stress. Emerging leaves show maximum vulnerability to environmental stresses, with frost temperatures below -2°C typically causing complete tissue death, desiccation rapidly occurring if relative humidity drops below 60%, and pest damage from mites or thrips often causing permanent deformations that persist through maturity. Protection of emerging leaves is critical for maintaining shoot extension and achieving target leaf area, requiring frost protection strategies in cool climates, careful pesticide application timing to prevent young tissue damage while controlling pests, and adequate water availability to prevent desiccation stress.
IAO_0000118: anfangsstadium Weinblatt @de
IAO_0000118: initial emergence leaf
IAO_0000118: neu-emergierendes junges Blatt @de
IAO_0000118: newly initiated leaf
IAO_0000118: primordial leaf
IAO_0000118: primordiales Blatt @de
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press pp. 43-59 Chitwood et al. (2014) "Leaf asymmetry as a developmental constraint imposed by auxin-dependent phyllotactic patterning" The Plant Cell 26=609-621 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 33-55.
has db xref: PO:0025034

Empoasca Resistance Disposition
type: Class
subclass of: Leafhopper Resistance Disposition
disjoint with: Glassy Winged Sharpshooter Resistance Disposition
IAO_0000112: Field evaluation of Empoasca_Resistance_Disposition at the Edmund Mach Foundation, San Michele all'Adige, Italy, monitored Empoasca vitis population development and damage across 18 cultivars in replicated vineyard plots under natural infestation over three seasons without insecticide application. Nymphal counts (per 25 leaves) and adult sticky trap catches provided population metrics, while damage was assessed using a 0-5 visual scale for stippling severity and chlorophyll content measurements (SPAD readings) as physiological indicators. The susceptible cultivar 'Müller-Thurgau' supported high populations (mean 85 nymphs per 25 leaves at peak), severe stippling (score 4.2), and 35% reduction in chlorophyll content. 'Riesling' demonstrated enhanced Empoasca_Resistance_Disposition with 60% lower nymph counts (34 per 25 leaves), moderate stippling (score 1.8), and only 12% chlorophyll reduction. Laboratory choice tests confirmed that E. vitis adults showed reduced settling (45% fewer) and oviposition (62% fewer eggs) on 'Riesling' versus 'Müller-Thurgau' leaf discs. Microscopic examination revealed that 'Riesling' possessed 2.3-fold higher trichome density on abaxial leaf surfaces, potentially impeding leafhopper movement and feeding. The correlation between trichome density and Empoasca_Resistance_Disposition across all cultivars was significant (r = -0.68), suggesting that this morphological trait contributes substantially to leafhopper deterrence and could be targeted in breeding programs.
IAO_0000114: IAO_0000122
IAO_0000115: An Empoasca_Resistance_Disposition is a Leafhopper_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit feeding, oviposition, nymphal development, or damage by grape leafhoppers of the genus Empoasca and related typhlocybine leafhoppers (Erythroneura, Arboridia) that cause direct feeding injury through extraction of mesophyll and phloem cell contents. This disposition represents resistance to small (3-4mm) phloem-feeding leafhoppers that produce characteristic stippling damage visible as white to yellow speckling on leaves from emptied cells, progressing to leaf bronzing, marginal necrosis, and premature defoliation under heavy infestation. Unlike xylem-feeding sharpshooters, Empoasca and related genera are not known vectors of major grapevine pathogens, making their impact purely through direct feeding damage affecting photosynthetic capacity and, in severe cases, fruit ripening and vine vigor. Multiple Empoasca species affect grapevine in different regions: E. vitis (European grape leafhopper) in Europe, E. fabae (potato leafhopper) and Erythroneura elegantula (western grape leafhopper) in North America. Resistance mechanisms include leaf physical properties (trichome density, thickness, toughness) impeding settling and feeding, constitutive or induced chemical factors reducing palatability or nymphal survival, and rapid wound responses limiting damage from individual feeding events. Variation in leafhopper susceptibility among V. vinifera cultivars has been documented, with some traditional cultivars showing enhanced tolerance potentially reflecting historical selection in leafhopper-prone environments. Breeding for Empoasca_Resistance_Disposition could reduce insecticide requirements in regions with chronic leafhopper pressure.
IAO_0000116: Empoasca_Resistance_Disposition is_a Leafhopper_Resistance_Disposition. This class addresses resistance to phloem-feeding grape leafhoppers (Empoasca, Erythroneura, and related typhlocybine genera) that cause direct stippling damage, distinct from Glassy_Winged_Sharpshooter_Resistance_Disposition addressing xylem-feeding Pierce's disease vectors. Multiple Empoasca and Erythroneura species affect grapevine in different regions with similar damage symptoms. These leafhoppers are not known vectors of major grapevine pathogens, making their importance purely economic through direct damage. Resistance mechanisms often involve leaf surface properties, particularly trichome density, which can be readily assessed and selected in breeding programs.
IAO_0000118: Empoasca-Resistenz-Disposition @de
IAO_0000118: Erythroneura resistance
IAO_0000118: Kleinzikaden-Abwehr @de
IAO_0000118: Rebzikaden-Resistenz @de
IAO_0000118: grape leafhopper resistance
IAO_0000118: typhlocybine leafhopper resistance
IAO_0000119: Pavan F et al. (2000) Evaluation of damage caused by Empoasca vitis on grapevine, Integrated Control in Viticulture, IOBC/WPRS Bulletin 23:67-71 Daane KM, Williams LE (2003) Manipulating vineyard irrigation amounts to reduce insect pest damage, Ecological Applications 13:1650-1666 Fornasiero D et al. (2012) Empoasca vitis management in organic and integrated vineyards, IOBC/WPRS Bulletin 79:213-219
has db xref: no direct PO equivalent

Empty Anther Formation
type: Class
subclass of: Completed Pollen Release
disjoint with: Pollen Exhaustion
IAO_0000112: Pinot Noir in Oregon shows empty anther formation during early July Year N+1 at BBCH 68-69 over 3-4 days July 3-6, with withered brown anthers showing obvious empty locules visible through dehiscence slits, shrunken structures reflecting tissue dehydration and senescence, contrasting with visible berry development 14-20 mm diameter, under cool climate conditions of 20-25°C temperature, typical of this early-to-mid season cultivar transitioning definitively to post-reproductive state confirming completed male reproductive function 13-15 days after first dehiscence
IAO_0000114: IAO_0000122
IAO_0000115: Empty anther formation represents the post-exhaustion structural state when depleted anthers transition to withered senescent structures lacking functional pollen, creating characteristic empty appearance confirming completed male reproductive function and marking definitive post-reproductive anther condition. This concluding structural state occurs during completed pollen release in late June-early July in temperate regions Year N+1 following pollen exhaustion, developing over several days as exhausted anthers undergo senescence changes, corresponding to BBCH 68-69 complete anthesis stages. Empty anther characteristics show depleted locules completely lacking yellow pollen masses creating hollow appearance visible through dehiscence slits, withered shrunken anther structure reflecting progressive tissue dehydration and senescence, brown to gray-brown coloration contrasting with earlier yellow-brown fresh pollen-containing state, and overall visual evidence of completed reproductive function and post-exhaustion senescence. Structural changes creating empty appearance include tissue dehydration causing volumetric shrinkage with anthers becoming smaller and more compact, cell wall collapse eliminating turgid structure creating wrinkled shriveled appearance, progressive desiccation removing tissue moisture content, and overall transformation from functional reproductive organ to senescent depleted structure. Anther wall deterioration shows progressive breakdown with outer epidermis maintaining basic structure though becoming brittle and fragile, fibrous layer losing hygroscopic function following exhaustion with no further mechanical role, endothecium remaining structurally intact though non-functional, and overall tissue persisting in degraded state. Dehiscence slit persistence shows maintained longitudinal openings exposing empty locule interiors enabling visual confirmation of depletion, slit edges potentially showing deterioration as tissue senesces, and permanent …
IAO_0000116: Empty_Anther_Formation is second and final aspect of Completed_Pollen_Release, distinguished by post-exhaustion structural state confirming completed function. Represents gradual senescence process developing over several days. Provides obvious visual confirmation of reproductive conclusion. Enables practical assessment without detailed examination. Contrasts with developing berries showing developmental phase dominance. Completes entire Pollen_Release hierarchical documentation from dehiscence through peak release to exhaustion and final empty state. Definitively concludes male reproductive cycle.
IAO_0000118: depleted anther state
IAO_0000118: erschöpfte Antherenzustand @de
IAO_0000118: leere Antheren-Formation @de
IAO_0000118: post-exhaustion anther condition
IAO_0000118: senescent empty anthers
IAO_0000118: seneszente Staubbeutel @de
IAO_0000118: verwelkte Antheren-Bildung @de
IAO_0000118: withered anther formation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 393-398 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 298-300
has db xref: no direct PO equivalent

Empty Pollen Sac
type: Class
subclass of: Pollen Sac
disjoint with: Pollen Filled Sac
IAO_0000112: Merlot flowers at BBCH 65-67 (full to late bloom, 50-75% of flowers past peak anthesis) exhibit empty pollen sacs visible as collapsed anther locules with wide-open longitudinal slits (0.2-0.3 mm), cream to light tan anther coloration indicating pollen depletion, and residual pollen adhered to locule walls representing approximately 15-25% of original pollen content (2,200-4,500 residual grains per anther versus 14,000-28,000 original content per five-anther flower), with empty sac appearance confirming that dehiscence occurred 1-4 days previously and that pollination window has passed. Cabernet Sauvignon at BBCH 69 (end of flowering, >80% flowers past anthesis) shows advanced empty pollen sacs with tan to brown coloration, extensively collapsed locule structures, and minimal residual pollen (<5% of original), providing visual evidence that bloom completed successfully and that fruit set determination phase is underway. Pinot Noir at 5-7 days post-peak bloom exhibits empty pollen sacs in various stages of senescence ranging from cream (recent dehiscence) to dark brown (earliest dehiscence), creating heterogeneous anther appearance reflecting acropetal bloom progression, with the range of empty sac colors providing retrospective information about bloom duration and timing patterns across the inflorescence.
IAO_0000114: IAO_0000122
IAO_0000115: An empty pollen sac is a pollen sac that has released its pollen content through anther dehiscence with locule cavity substantially or completely depleted of pollen grains, representing the post-dehiscence state (BBCH 61-69) when the pollen storage and release function has been fulfilled and when the pollen sac transitions from reproductive function to senescence and eventual degradation. Empty pollen sacs are characterized by= (1) locule cavity containing <30% of original pollen content (substantially empty) or <5% (completely empty), with most pollen having escaped through opened longitudinal dehiscence slits (2) collapsed or partially collapsed locule walls creating reduced cavity volume compared to the swollen pollen filled state, as internal pollen mass no longer provides outward pressure maintaining expanded configuration (3) residual pollen (when present) consisting of grains adhered to locule wall surfaces or trapped in cavity recesses, often showing degraded quality (reduced viability, desiccated appearance, or fungal colonization) (4) anther showing color change from bright yellow (pollen filled) to cream, tan, or brown (empty) as pollen depletion removes the dominant yellow pigmentation (5) wide-opened dehiscence slits (often 0.15-0.4 mm wide) with slit edges curled back or collapsed inward reflecting loss of internal support from pollen mass. The empty pollen sac state develops progressively following dehiscence initiation, with time course varying with environmental conditions and initial pollen quantity= under favorable dispersal conditions (moderate temperatures 22-28°C, declining humidity, light air movement), transition from pollen filled to substantially empty occurs within 6-18 hours as rapid pollen release proceeds under less favorable conditions (cool temperatures, high humidity, calm air), transition may require 12-36 hours as pollen release proceeds slowly. The empty state typically persists for 3-7 days (BBCH 65-69) before anther abscission o…
IAO_0000116: Empty_Pollen_Sac represents the post-dehiscence pollen-depleted state and is distinguished from Pollen_Filled_Sac (pre-release state with maximum pollen content) by substantial pollen depletion, collapsed locule structures, and color change from yellow to cream/tan/brown. The empty state indicates completed pollen release and fulfilled male reproductive function, with limited ongoing biological significance but with diagnostic value for retrospective assessment of bloom occurrence and timing. Understanding the progression from filled to empty pollen sacs and the visual indicators of this transition (color change, structural collapse, slit opening width) provides practical tools for field assessment of bloom status and for diagnosis of pollination history in relation to fruit set outcomes.
IAO_0000118: discharged pollen chamber
IAO_0000118: entleerter Mikrosporangium @de
IAO_0000118: erschöpfte Pollenkammer @de
IAO_0000118: leerer Pollensack @de
IAO_0000118: pollen-depleted sac
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 103-106 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 96-98.
has db xref: PO:0025202

End Branch Terminal Cluster
type: Class
subclass of: Terminal Flower Cluster
IAO_0000112: In Chardonnay vineyards of Burgundy following early-season primary shoot topping at node 12-14 to limit vegetative vigor, vigorous lateral shoots can develop 15-20 nodes by mid-summer, with 5-15% of lateral shoots developing end branch terminal clusters at lateral shoot apices during late July-August (BBCH 75-79 for primary crop), exhibiting small clusters of 5-8 cm length with 100-200 flowers that bloom 2-3 weeks after primary crop completion, typically achieving only 15-30% fruit set and producing small, immature berries that fail to ripen before harvest and are removed during harvest sorting. Gewürztraminer in Alsace under vigorous growing conditions occasionally exhibits end branch terminal clusters on lateral shoots, creating harvest complications when 8-12% of crop weight consists of immature secondary crop requiring selective harvest or mechanical removal.
IAO_0000114: IAO_0000122
IAO_0000115: An end branch terminal cluster is a terminal flower cluster positioned at the terminus of a lateral branch rather than at the primary shoot apex, representing flowers borne on inflorescences that develop at lateral shoot tips following lateral branch outgrowth, with this positioning affecting exposure, resource access, and developmental timing in ways distinct from both primary shoot lateral clusters and apex terminal clusters. End branch terminal clusters occur on inflorescences that develop at the apices of lateral shoots (secondary shoots arising from axillary buds on the primary shoot), representing conversion of lateral shoot apical meristems to reproductive development or development of inflorescences at lateral shoot tips. In standard Vitis vinifera viticulture, lateral shoots (also called secondary shoots or suckers) typically exhibit vegetative development, producing leaves and occasionally tendrils but rarely producing inflorescences under normal cultural management. However, end branch terminal clusters can develop under several circumstances= (1) on vigorous lateral shoots allowed to develop substantially before shoot positioning or removal, particularly if lateral shoot tips are exposed to high light conditions that may trigger floral conversion (2) following shoot tipping or topping of primary shoots that stimulates lateral shoot development, with subsequent lateral shoot tip conversion to reproductive development, particularly late in the season or under specific hormonal conditions (3) in second or third crop scenarios where lateral shoots developing late in the season undergo floral conversion and produce small terminal inflorescences that bloom substantially after the primary crop (4) under cultural practices that intentionally promote lateral shoot development and retention (e.g., certain sprawling or low-intervention training systems) where lateral shoots achieve sufficient development to support terminal cluster formation. End branch terminal cl…
IAO_0000116: End_Branch_Terminal_Cluster is distinguished from Apex_Terminal_Flower_Cluster by position (lateral shoot apex versus primary shoot apex) and from standard lateral clusters by position (terminal on lateral shoot versus lateral on primary shoot) and developmental context (late-developing secondary structures versus normally programmed primary structures). End branch terminal clusters represent a generally undesirable developmental outcome in quality wine production, as they compete with primary crop for resources, complicate disease management through extended flowering period, and produce immature fruit that dilutes quality if included in harvest or requires costly selective removal. Cultural practices typically aim to prevent end branch terminal cluster development through timely lateral shoot removal, appropriate crop load management to limit excessive vegetative vigor that drives lateral shoot development, and shoot positioning to maintain lateral shoots in shaded positions that discourage floral conversion. Understanding the environmental and hormonal triggers for end branch terminal cluster development could inform precision management strategies for preventing or managing secondary crop development.
IAO_0000118: Blütentraube an Seitentriebspitze @de
IAO_0000118: Lateraltrieb-Blütentraube @de
IAO_0000118: lateral-shoot terminal cluster
IAO_0000118: secondary-shoot flower cluster
IAO_0000118: seitentrieb-endständige Blütentraube @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-106 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 83-86 Poni, S. et al. (1994). Effects of shoot trimming on leaf area, leaf efficiency, and yield components in Cabernet Franc. American Journal of Enology and Viticulture 45=193-200.
has db xref: PO:0009047

End Point Vascular Bundle
type: Class
subclass of: Vascular Bundle Termination
disjoint with: Terminal Vascular Bundle
IAO_0000112: Pinot Noir end point vascular bundle in basal mesocarp at berry maturity (BBCH 89) consists of single xylem vessel 12-15 μm diameter (embolized, non-functional) and 2 phloem sieve tubes 8-12 μm diameter (callose-blocked, minimal transport), embedded in parenchyma 2-3 mm from brush center, representing absolute termination of vascular trace with no further organized vascular elements distally
IAO_0000114: IAO_0000122
IAO_0000115: An end point vascular bundle is the ultimate terminal segment of a vascular bundle representing the final conducting elements where xylem and phloem transport pathways definitively conclude, characterized by minimal organized vascular structure, direct connection to surrounding parenchyma or specialized cells, and cessation of long-distance transport function. End point vascular bundles represent the finest ramifications of berry vascular architecture where= individual xylem vessel elements terminate through blind endings or connections to surrounding cells, individual phloem sieve tube elements conclude their transport pathway through unloading to adjacent tissues, organized vascular bundle structure transitions to scattered individual conducting cells or complete dissolution into parenchyma, and vascular supply transitions from organized bundle transport to local cell-to-cell diffusion. End point vascular bundle anatomical characteristics include= minimal vascular organization (1-2 xylem vessels, 1-3 phloem sieve tubes, often lacking distinct bundle sheath or organized arrangement), very small conducting element diameter (terminal xylem vessels 8-18 μm, terminal phloem sieve tubes 6-15 μm, both smaller than typical functional elements), high proportion of parenchyma cells (70-90% of bundle cross-section versus 30-50% in organized bundles), lack of cambial tissue (no potential for secondary growth), and gradual or abrupt transition to non-vascular tissue. End point vascular bundle xylem elements show distinctive features= single or few vessel elements (1-3 vessels representing absolute terminal xylem), reduced vessel diameter (8-18 μm, approaching tracheary element minimum functional size), blind vessel endings (vessels terminating without continuation), increased pit density in terminal vessel walls (facilitating water release to surrounding tissues), and high susceptibility to embolism (small diameter vessels readily cavitate under water stress or during ripening…
IAO_0000116: End_Point_Vascular_Bundle emphasizes ultimate conducting segment and is distinguished from Terminal_Vascular_Bundle (distal bundle region) and Vascular_Bundle_Termination (complete ending zone) by focus on absolute final elements where organized vascular transport definitively ceases. Critical for understanding limits of vascular supply distribution, solute unloading sites, berry tissue regions dependent on cell-to-cell transport, and vascular network extent in berry anatomy.
IAO_0000118: Endpunkt-Leitbündel @de
IAO_0000118: Final conducting element
IAO_0000118: Letzte Leitelemente @de
IAO_0000118: Ultimate vascular termination
IAO_0000118: Ultimatives Gefäßbündel @de
IAO_0000119: Chatelet, D. S., Rost, T. L., Shackel, K. A., & Matthews, M. A. (2008). The peripheral xylem of grapevine (Vitis vinifera). 1. Structural integrity in post-veraison berries. Journal of Experimental Botany, 59(8), 1987-1996. | Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0005352

Endangered Cultivar Role
type: Class
subclass of: Conservation Role
IAO_0000112: Räuschling Rot in Switzerland bearing an endangered cultivar role survives as fewer than 30 documented vines in a single historic parcel near Zürich identified through systematic cantonal vineyard surveys in 2015, with the cultivar confirmed as genetically distinct from white Räuschling through SSR profiling at 20 loci, emergency conservation measures including collection of 50 hardwood cuttings for propagation at Agroscope Wädenswil, establishment of 0.05 ha backup planting from grafted material, and cryopreservation of meristem tips to prevent total loss of this unique red-berried genotype documented in Swiss ampelographic records since 1654.
IAO_0000114: IAO_0000122
IAO_0000115: A conservation role that inheres in a grapevine cultivar whose total surviving population has declined to critically low levels — typically fewer than 50-100 individual vines or fewer than 1-2 hectares of commercial planting — placing the cultivar at imminent risk of irreversible genetic extinction without active conservation intervention.
IAO_0000116: Endangered_Cultivar_Role applies IUCN-analogous threat assessment criteria to cultivated grapevine genetic diversity, though no formal Red List system exists for Vitis vinifera cultivars. The role addresses the critical conservation gap where cultivars decline below viable population thresholds without triggering the regulatory protections available for wild species: cultivated plant diversity falls outside the scope of most endangered species legislation, making conservation dependent on voluntary institutional efforts. Quantitative endangerment thresholds are necessarily approximate — for clonally propagated grapevines, even a single surviving vine theoretically contains the complete genotype, but effective conservation requires multiple individuals to guard against accidental loss, disease, or extreme weather events.
IAO_0000118: akut bedrohte Sorten-Rolle @de
IAO_0000118: at-risk cultivar role
IAO_0000118: critically endangered cultivar role
IAO_0000118: extinction-threatened variety role
IAO_0000118: gefährdete Sorten-Rolle @de
IAO_0000118: vom Aussterben bedrohte Rebsorten-Rolle @de
IAO_0000119: Maul E and Töpfer R (2015) Vitis International Variety Catalogue (VIVC): a cultivar database, Vitis 54: 155-157 Spring JL et al. (2019) Prospection et sauvegarde du patrimoine viticole en Suisse, Revue suisse de viticulture arboriculture horticulture 51: 236-243 FAO (2010) Second Report on the State of the World's Plant Genetic Resources for Food and Agriculture, Rome
has db xref: no direct PO equivalent

Endocarp
type: Class
subclass of: Berry
IAO_0000112: Cabernet Sauvignon endocarp at maturity comprises 5-7 cell layers (total 150-220 μm thickness) lining locular cavities containing 2-3 seeds per berry, with cells showing systematic size decrease from outermost (75-92 μm diameter) through middle (62-78 μm) to innermost (52-68 μm) adjacent to seeds, walls 0.9-1.3 μm thick (intermediate between middle mesocarp 0.5-0.7 μm and outer mesocarp 1-1.4 μm), containing tannins 4.5-6.5 mg/g dry weight (substantially elevated above middle mesocarp 0.4-0.8 mg/g), contributing approximately 18-24% of wine skin tannins during standard 14-18 day maceration with endocarp extraction occurring primarily during second week as cells break down releasing phenolic contents. Syrah endocarp tannin gradient demonstrating systematic increase toward seed proximity= outermost endocarp (200-280 μm from seed surface) with 3.2-4.5 mg/g tannins middle endocarp (100-200 μm) with 4.8-6.2 mg/g innermost endocarp (0-100 μm from seeds) with 5.8-8 mg/g, showing progressive tannin concentration increase approaching seeds potentially reflecting seed influence on pericarp phenolic metabolism or accumulation, with tannin enrichment gradient extending 200-300 μm into pericarp from seed-adjacent position creating distinct innermost tissue zone. Merlot endocarp developmental seed contact changes= early development (BBCH 73-75, weeks 3-6 post-fruit set) showing developing seeds filling locular cavities with seed coats directly contacting endocarp cells creating intimate tissue interface mid development (BBCH 77-81, weeks 6-10) showing seeds completing maturation while pericarp continues expansion beginning tissue separation maturity (BBCH 89, week 18) showing 20-45 μm air-filled locular cavity gaps between mature seed surfaces and innermost endocarp cells as berry expanded beyond seed dimensions, demonstrating temporal progression from direct seed contact to seed proximity affecting potential for seed-pericarp biochemical interactions during berry development. Ch…
IAO_0000114: IAO_0000122
IAO_0000115: An endocarp is the innermost layer of the fruit pericarp in direct contact with or immediately adjacent to seeds, essentially synonymous with inner pericarp in grape berry anatomy, typically 100-300 μm thickness comprising 3-8 cell layers, characterized by cells smaller than middle mesocarp (40-90 μm diameter versus 80-180 μm), moderately thick walls (0.8-1.5 μm versus 0.4-0.8 μm in middle mesocarp), and elevated tannin content (3-7 mg/g versus 0.3-1 mg/g in middle mesocarp), serving as boundary tissue between fleshy mesocarp and seed-containing locular cavities while contributing to wine tannin structure during extended maceration. Endocarp anatomical organization comprises= (1) innermost mesocarp cell layers arranged parallel to locular cavity surfaces creating cellular boundary between flesh and seed chambers (2) progressive cell size decrease from outermost endocarp near middle mesocarp boundary (70-90 μm diameter) through middle endocarp (55-75 μm) to innermost endocarp adjacent to seeds or locular cavities (40-60 μm) (3) progressive wall thickness increase from 0.8-1 μm approaching middle mesocarp to 1.2-1.5 μm in innermost layers adjacent to seeds (4) total endocarp representing 4-7% of pericarp volume, small proportion but compositionally distinct from middle mesocarp bulk (75-85% of volume) (5) variable layer number (3-8 layers) depending on berry size, cultivar characteristics, and developmental conditions affecting pericarp thickness. Endocarp compositional characteristics= (1) tannin content 3-7 mg/g dry weight substantially elevated above middle mesocarp (0.3-1 mg/g) and intermediate between middle mesocarp minimum and outer pericarp maximum (8-15 mg/g), with tannins predominantly procyanidins showing polymerization degree 10-16 subunits similar to skin tannins (2) sugar and acid content similar to middle mesocarp (18-26% sugars, 0.5-0.9% organic acids) showing minimal radial compositional gradients in primary metabolites despite significant gradients i…
IAO_0000116: Endocarp is essentially synonymous with Inner_Pericarp and Inner_Mesocarp in grape berry anatomy, representing the innermost pericarp layer in contact with or adjacent to seeds. Sub-classification into Seed_Coat_Adjacent_Tissue (emphasizing seed proximity) and Locular_Tissue (emphasizing cavity boundary function) reflects different functional aspects. Understanding endocarp structure and composition is relevant for detailed berry anatomical characterization, for comprehending spatial tannin distribution affecting wine phenolic profiles, and for winemaking extraction strategies where endocarp represents intermediate-to-difficult extraction requiring extended maceration protocols.
IAO_0000118: Endokarp @de
IAO_0000118: Samenschicht @de
IAO_0000118: inner fruit wall
IAO_0000118: innere Fruchtwand @de
IAO_0000118: seed-adjacent layer
IAO_0000119: Cadot, Y. et al. (2006). Tannin composition and localization in grape skins and seeds. Journal of Agricultural and Food Chemistry 54':2973-2987 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 180-185 Downey, M.O. et al. (2003). The relationship between skin tannin concentration and berry size. American Journal of Enology and Viticulture 54':114-119.
has db xref: PO:0009084

Endodormancy
type: Class
subclass of: Dormancy
IAO_0000112: In Pinot Noir vines of the Côte d'Or, Burgundy, endodormancy extends from mid-November through late January, with buds showing no growth response when excised and placed under forcing conditions of 22°C and 16-hour photoperiod during December, requiring approximately 1000-1200 chilling hours below 7.2°C accumulated during this period before growth competence is restored and transition to ecodormancy occurs in late January to early February.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy in Vitis vinifera represents the phase of winter dormancy during which growth inhibition is controlled by factors internal to the bud itself, rendering buds incapable of growth even when exposed to environmental conditions that would otherwise be favorable for development. This dormancy phase, also termed true dormancy or rest in older literature, typically extends from late autumn through mid-winter in Northern Hemisphere viticulture, persisting until sufficient chilling exposure has satisfied the genetically determined chilling requirement and restored growth competence. The defining characteristic of endodormancy is the internal nature of growth inhibition, distinguishing it from ecodormancy where external environmental constraints prevent growth of otherwise competent buds, and from paradormancy where inhibitory signals from other plant parts suppress growth. The physiological basis of endodormancy involves multiple reinforcing mechanisms including elevated abscisic acid concentrations that directly inhibit cell cycle progression and growth-related gene expression, high expression of dormancy-associated MADS-box genes whose protein products actively maintain the dormant state, chromatin modifications that establish repressive configurations at growth-promoting gene loci, and altered cellular communication through modified plasmodesmatal function. During endodormancy, buds contain fully formed primordial shoots with leaf, tendril, and inflorescence primordia that developed during the previous growing season, but these structures remain arrested in development regardless of temperature, photoperiod, or nutrient availability until endodormancy is released through chilling accumulation. The ecological function of endodormancy is to prevent premature growth during temporary warm periods in autumn and winter that would expose sensitive growing tissues to subsequent lethal freezing, with the chilling requirement ensuring that growth does not resume until w…
IAO_0000116: Endodormancy represents the second major phase within the Dormancy hierarchy following Dormancy_Induction, characterized by internally-controlled growth inhibition. Distinguished from Ecodormancy where growth-competent buds are environmentally constrained, and from Dormancy_Induction which represents the transition into dormancy. Subdivides into Deep_Endodormancy, Chilling_Accumulation, Dormancy_Maintenance, and Chilling_Requirement_Satisfaction as component phases. Duration typically spans 2-4 months depending on cultivar and chilling accumulation rate. Release requires cultivar-specific chilling accumulation typically ranging from 400-1500 hours below 7.2°C.
IAO_0000118: Endodormanz @de
IAO_0000118: Winterruhe @de
IAO_0000118: echte Dormanz @de
IAO_0000118: innere Dormanz @de
IAO_0000118: internal dormancy
IAO_0000118: rest
IAO_0000118: true dormancy
IAO_0000118: winter rest
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223
has db xref: no direct PO equivalent

Endodormancy Completion
type: Class
subclass of: Chilling Requirement Satisfaction
IAO_0000112: In Grüner Veltliner vines in the Wachau, Austria, endodormancy completion occurs in early February when accumulated chilling of approximately 1100 hours has satisfied the cultivar requirement, confirmed by forcing tests showing budbreak within 12 days at 22°C, with subsequent field observations showing buds remaining in ecodormancy until late March warming triggers the transition through BBCH stage 01 to visible bud swelling at BBCH 05.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy completion in Vitis vinifera represents the termination of the endodormant phase when sufficient chilling has been accumulated to fully dismantle dormancy-maintaining mechanisms, marking the end of internally-controlled dormancy and the beginning of the ecodormant phase where only environmental factors constrain growth. This transition typically occurs during late January to February in Northern Hemisphere viticulture, when cumulative chilling exposure has satisfied the genetically determined requirement and all physiological changes associated with dormancy release have been accomplished. The molecular markers of endodormancy completion include the reduction of ABA concentrations to levels characteristic of ecodormant or growing buds, cessation of DAM gene expression, removal of repressive chromatin modifications from growth gene promoters, and restoration of cellular communication pathways that were restricted during endodormancy. The physiological state following endodormancy completion is characterized by buds that are metabolically prepared for growth resumption, with cell cycle machinery poised for activation, biosynthetic enzyme systems ready for rapid upregulation, and hormone signaling systems sensitized to respond to the warming temperatures of spring. The verification of endodormancy completion relies on forcing tests demonstrating rapid budbreak response comparable to that of ecodormant reference material, with completion indicated by budbreak times of less than 14 days under optimal forcing conditions contrasting with the extended times characteristic of endodormant buds. The timing of endodormancy completion relative to the onset of spring warming significantly affects budbreak date and potential frost exposure, with early completion in warm winters potentially advancing budbreak into periods of frost risk, while late completion in cold winters may delay budbreak and shorten the growing season. The concept of completion emphasizes the disc…
IAO_0000116: Endodormancy_Completion represents the terminal transition of Chilling_Requirement_Satisfaction marking the end of endodormancy phase. Distinguished from Dormancy_Release_Competence which describes the achieved capacity, while Endodormancy_Completion emphasizes the phase transition. Marks beginning of ecodormancy phase. Verified by forcing response less than 14 days. Timing affects budbreak date and frost risk. Molecular markers include low ABA, minimal DAM expression, and derepressed chromatin state.
IAO_0000118: Endodormanz-Abschluss @de
IAO_0000118: Endodormanz-Beendigung @de
IAO_0000118: echte Dormanz-Ende @de
IAO_0000118: endodormancy ending
IAO_0000118: endodormancy termination
IAO_0000118: innere Dormanz-Abschluss @de
IAO_0000118: internal dormancy completion
IAO_0000118: true dormancy completion
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Rohde A, Bhalerao RP (2007) Plant dormancy in the perennial context. Trends in Plant Science 12: 217-223
has db xref: no direct PO equivalent

Endodormancy Depth Quality
type: Class
subclass of: Dormancy Depth Quality
IAO_0000112: Endodormancy depth assessment comparing chilling accumulation effects in Riesling reveals the progressive release of internal dormancy, with 200 chill units accumulated showing deep endodormancy (forcing test: 15% budbreak after 45 days, highly erratic timing), 500 chill units showing moderate depth (55% budbreak after 28 days, improving uniformity), 800 chill units showing shallow endodormancy (85% budbreak after 18 days, relatively uniform), and 1100 chill units showing complete endodormancy release (98% budbreak after 12 days, highly synchronous), demonstrating the quantitative relationship between chilling accumulation and endodormancy depth reduction that underlies budbreak prediction models.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy depth quality is a dormancy depth quality that represents the intensity of internally controlled dormancy in grapevine buds, characterizing the physiological block to growth that cannot be overcome by favorable environmental conditions alone but requires accumulation of chilling temperatures to progressively release the internal inhibition and restore growth competence. Within the BFO framework, this quality specifically addresses the internal regulation dimension of dormancy, distinguishing endodormancy from environmentally imposed quiescence while recognizing that endodormancy depth reflects the magnitude of the internal growth inhibition that must be overcome through chilling exposure before buds regain the capacity to respond to growth-promoting conditions. The ontological significance lies in endodormancy providing the robust protection against premature growth that is essential for perennial survival in temperate climates, where the internal nature of growth inhibition ensures that even extended warm periods during winter cannot trigger growth as long as endodormancy remains deep, with this protection gradually released only after sufficient chilling confirms that winter has progressed far enough to reduce the probability of subsequent damaging cold. The physiological basis for endodormancy involves hormonal changes (elevated ABA levels inhibiting growth, declining gibberellin sensitivity), chromatin modifications (epigenetic changes affecting gene expression), and metabolic shifts (altered carbohydrate and lipid metabolism) that together create the internal barrier to growth, with chilling exposure progressively reversing these changes to restore growth competence through mechanisms that remain incompletely understood but involve both hormonal rebalancing and chromatin remodeling. The measurement of endodormancy depth involves forcing tests where buds are exposed to growth-promoting conditions (typically 20-25°C with adequate moisture) and the ti…
IAO_0000116: Endodormancy_Depth_Quality serves as the parent class for chilling-related qualities (Requirement, Accumulation, Release Timing). This quality addresses the internally controlled dormancy requiring chilling for release. The class supports winter dormancy assessment through endodormancy depth characterization.
IAO_0000118: Endodormanztiefe @de
IAO_0000118: echte Dormanztiefe @de
IAO_0000118: innere Dormanzintensität @de
IAO_0000118: internal dormancy intensity
IAO_0000118: physiological dormancy
IAO_0000118: physiologische Dormanz @de
IAO_0000118: rest intensity
IAO_0000118: true dormancy depth
IAO_0000119: Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of 'Perlette' grapevine cuttings. HortScience 34(6): 1054-1056 Pérez FJ et al. (2008) The expression of VvPHYA and VvPHYB transcripts is differently regulated by photoperiod in leaves and buds of grapevines. Plant Science 174(3): 259-263
has db xref: PO:0000037

Endodormancy Persistence
type: Class
subclass of: Dormancy Maintenance
IAO_0000112: In Cabernet Franc vines in the Loire Valley, endodormancy persistence is demonstrated through January when buds excised on January 15 after accumulation of only 600 chilling hours require 38 days for 50% budbreak under forcing conditions, compared to buds excised February 15 after 1000 chilling hours requiring only 15 days, illustrating the continued persistence of endodormancy at insufficient chilling levels and its eventual release as chilling accumulation satisfies the cultivar requirement of approximately 950 hours.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy persistence in Vitis vinifera represents the continued maintenance of the true dormant state characterized by internal growth inhibition that resists release by favorable environmental conditions, persisting until sufficient chilling has been accumulated to satisfy the genetically determined chilling requirement. This persistence reflects the robustness of dormancy-maintaining mechanisms that have evolved to prevent premature growth during the unpredictable temperature fluctuations characteristic of temperate winters, ensuring that growth does not resume until winter has sufficiently progressed that subsequent severe cold is unlikely. The molecular basis of endodormancy persistence involves the stable maintenance of dormancy-related gene expression patterns including sustained DAM gene activity, persistent chromatin modifications that silence growth genes, and continued production of growth-inhibiting proteins and metabolites that accumulate faster than they are degraded under conditions of insufficient chilling. The concept of persistence emphasizes the resistance of endodormancy to release, distinguishing this phase from ecodormancy where growth is prevented by environmental limitation and would occur immediately upon exposure to favorable conditions, whereas endodormant buds fail to grow even under optimal forcing conditions until internal changes associated with chilling have released the dormant state. Testing for endodormancy persistence involves exposing buds to growth-promoting conditions and confirming continued growth inhibition, with persistent endodormancy indicated by extended times to budbreak or complete failure to break that demonstrates internal control of dormancy status. The duration of endodormancy persistence is determined by the interaction between chilling requirement genetics and environmental chilling exposure, with persistence continuing until accumulated chilling has sufficiently reduced dormancy depth that maintaining mechani…
IAO_0000116: Endodormancy_Persistence represents the temporal continuity aspect of Dormancy_Maintenance emphasizing resistance to premature release. Distinguished from Deep_Endodormancy which represents maximum dormancy intensity, while Endodormancy_Persistence addresses the duration and robustness of dormancy through the winter period. Measured through forcing test response showing continued growth inhibition. Duration determined by interaction of chilling requirement and chilling exposure. Provides ecological protection against false spring growth.
IAO_0000118: Endodormanz-Persistenz @de
IAO_0000118: anhaltende Endodormanz @de
IAO_0000118: continued true dormancy
IAO_0000118: endodormancy continuation
IAO_0000118: fortgesetzte echte Dormanz @de
IAO_0000118: persistent internal dormancy
IAO_0000118: persistierende innere Dormanz @de
IAO_0000118: sustained endodormancy
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235
has db xref: no direct PO equivalent

Endodormancy Release Timing Quality
type: Class
subclass of: Endodormancy Depth Quality
IAO_0000112: Endodormancy release timing assessment comparing vintages in Pinot Noir reveals the year-to-year variation affecting growing season establishment, with cold winter showing early release (chilling requirement satisfied by January 15, long ecodormancy period, budbreak ultimately determined by spring temperatures arriving April 5), mild winter showing delayed release (requirement not satisfied until February 28, shortened ecodormancy, budbreak April 12 despite warmer March from late responsiveness onset), and average winter showing intermediate release (February 5, typical ecodormancy duration, budbreak April 2), demonstrating how endodormancy release timing interacts with subsequent temperatures to determine budbreak date through the combined effects of chilling satisfaction and heat accumulation.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy release timing quality is an endodormancy depth quality that represents the temporal point during winter when chilling accumulation satisfies the endodormancy requirement and buds transition from internally controlled dormancy to environmentally controlled ecodormancy, characterizing the timing of this critical physiological transition that determines when buds become responsive to subsequent heat accumulation and thus establishes the framework for budbreak timing prediction. Within the BFO framework, this quality specifically addresses the transition timing dimension of endodormancy, distinguishing when release occurs from the depth of dormancy or the amount of chilling while recognizing that endodormancy release timing establishes the starting point from which heat accumulation drives budbreak, with earlier release enabling earlier budbreak (potentially increasing frost risk) and later release delaying budbreak (potentially providing frost protection but also delaying the growing season). The ontological significance lies in endodormancy release timing establishing the phenological calendar for the remainder of the season, where the date of release determines how much of winter and early spring heat accumulation contributes to budbreak timing versus being irrelevant because it occurs before buds become responsive, with this timing varying among cultivars (different requirements satisfied at different times) and among years (different chilling patterns reaching thresholds at different dates). The determination of endodormancy release timing involves either direct measurement through serial forcing tests (identifying when buds become highly responsive to warm temperatures) or model-based estimation (calculating when accumulated chilling reaches the requirement threshold), with the transition often gradual rather than abrupt as different buds on the vine may release at slightly different times depending on their individual exposure and sensitivity. The c…
IAO_0000116: Endodormancy_Release_Timing_Quality addresses the temporal point when chilling requirements are satisfied and ecodormancy begins. This quality determines when heat accumulation becomes relevant for budbreak prediction. The class supports phenological modeling through release timing characterization.
IAO_0000118: Dormanzbruchzeitpunkt @de
IAO_0000118: Endodormanzlösungszeitpunkt @de
IAO_0000118: Kältebedarfserfüllungsdatum @de
IAO_0000118: Ruhebeendigungsdatum @de
IAO_0000118: chilling completion date
IAO_0000118: dormancy break timing
IAO_0000118: endodormancy termination
IAO_0000118: rest release date
IAO_0000119: Caffarra A, Donnelly A (2011) The ecological significance of phenology in four different tree species: effects of light and temperature on bud burst. International Journal of Biometeorology 55(5): 711-721 Ferguson JC et al. (2014) Dynamic thermal time model of cold hardiness for dormant grapevine buds. Annals of Botany 113(5): 801-811
has db xref: PO:0000037

Endodormancy to Ecodormancy Shift
type: Class
subclass of: Ecodormancy Transition
IAO_0000112: In Riesling vines in the Mosel Valley, the endodormancy to ecodormancy shift occurs in late January to early February when accumulated chilling of approximately 1200 hours has satisfied the cultivar requirement, verified by forcing test response decreasing below 14 days and ABA concentrations declining to 70-80 ng per gram fresh weight, with buds subsequently remaining in ecodormancy until late March warming triggers budbreak initiation at BBCH stage 01.
IAO_0000114: IAO_0000122
IAO_0000115: Endodormancy to ecodormancy shift in Vitis vinifera represents the specific transition point at which the nature of dormancy control changes from internal physiological inhibition to external environmental limitation, occurring when chilling-dependent dormancy release processes have sufficiently advanced that growth competence is restored while environmental temperatures remain below the threshold required for growth initiation. This shift constitutes a discrete change in dormancy classification despite the gradual nature of the underlying physiological changes, defining the boundary between two fundamentally different dormancy states based on the source of growth inhibition. The physiological basis of the shift involves the cumulative effects of chilling exposure having reduced all dormancy-maintaining mechanisms below the threshold required to prevent growth, with ABA concentrations, DAM gene expression, and chromatin repression all declining to levels compatible with growth response to favorable conditions. The timing of the shift is determined by the interaction between cultivar-specific chilling requirements and environmental chilling accumulation, occurring earlier in warm winters with rapid chilling accumulation for low-chill cultivars and later in cold winters for high-chill cultivars, with typical timing ranging from mid-January to late February in Northern Hemisphere viticulture depending on these factors. The verification of shift completion relies on forcing tests demonstrating that buds have acquired the capacity for rapid growth response, with shifted buds breaking within 10-14 days under optimal forcing conditions compared to the extended times or failure to break characteristic of buds that remain in endodormancy. The practical significance of shift timing relates to frost risk management, with earlier shifts in warm winters creating longer ecodormancy periods during which premature warming could trigger vulnerable early growth, while later shifts in…
IAO_0000116: Endodormancy_to_Ecodormancy_Shift represents the discrete transition point within Ecodormancy_Transition marking the change in dormancy control source. Distinguished from gradual Dormancy_Depth_Reduction by representing the threshold crossing rather than continuous change. Defined by forcing response less than 14 days and molecular markers including low ABA and minimal DAM expression. Timing determined by chilling requirement satisfaction. Critical boundary in dormancy classification system.
IAO_0000118: Dormanzphasen-Transition @de
IAO_0000118: Ekodormanz-Eintritt @de
IAO_0000118: Endodormanz-Austritt @de
IAO_0000118: Endodormanz-Ekodormanz-Wechsel @de
IAO_0000118: dormancy control shift
IAO_0000118: dormancy phase transition
IAO_0000118: ecodormancy entry
IAO_0000118: endodormancy exit
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Zheng C et al (2015) Abscisic acid catabolism enhances dormancy release of grapevine buds. Plant Cell and Environment 38: 2490-2501
has db xref: no direct PO equivalent

Endosperm
type: Class
subclass of: Seed
IAO_0000112: Cabernet Sauvignon mature seed endosperm at BBCH 89 comprises 45-50% of seed volume, contains 12-15% lipids and 18-22% proteins (dry weight basis), shows cellular structure with 20-40 μm diameter cells with thickened walls, and provides nutrient reserves supporting seedling growth for 7-10 days post-germination until photosynthetic capacity develops
IAO_0000114: IAO_0000122
IAO_0000115: An endosperm is the nutritive tissue within a Vitis vinifera seed that develops from the triple fusion of one sperm nucleus with two polar nuclei during double fertilization, providing nutrient reserves that support embryo development during embryogenesis and early seedling growth during germination. Grape seed endosperm is classified as nuclear endosperm that becomes cellular through progressive cell wall formation during mid-development. Endosperm development in Vitis vinifera proceeds through characteristic phases= initial free nuclear division without cell wall formation (0-14 days post-fertilization), cellularization through centripetal cell wall formation (14-28 days), cell expansion and accumulation of storage reserves (28-56 days), and final maturation with partial desiccation (56+ days post-fertilization corresponding to BBCH 83-89). Mature endosperm in grape seeds occupies 40-60% of total seed volume, surrounding the embryo and filling the space between embryo and seed coat. Endosperm tissue composition includes= storage lipids (10-20% dry weight, primarily triglycerides with oleic and linoleic acids), storage proteins (15-25% dry weight, primarily globulins and albumins), starch (minimal, 2-5% in Vitis compared to high-starch endosperms of cereals), cell wall polysaccharides (hemicellulose, cellulose), and various secondary metabolites. Endosperm functions in seed biology include= nutritional support for embryo during embryogenesis (providing sugars, amino acids, lipids through maternal vascular connections), storage reserves mobilized during germination (lipids and proteins are hydrolyzed and transported to growing embryo tissues), mechanical support maintaining embryo position within seed, and potential synthesis of hormones regulating seed development and dormancy. Endosperm development is critical for seed viability= inadequate endosperm development (due to fertilization failure, early abortion, or environmental stress) results in seed abortion or non…
IAO_0000116: Endosperm emphasizes the complete nutritive tissue and is distinguished from Nutritive_Endosperm (functional support role) and Storage_Endosperm (accumulated reserve compounds) by encompassing both developmental processes and mature storage functions. Critical for understanding seed development coordination, seed abortion mechanisms in seedless cultivars, germination nutrition support, and seed storage compound composition for breeding or industrial applications.
IAO_0000118: Endosperm @de
IAO_0000118: Nutritive tissue
IAO_0000118: Nährgewebe @de
IAO_0000118: Samennährgewebe @de
IAO_0000118: Seed endosperm
IAO_0000119: Ebadi, A., Sedgley, M., May, P., & Coombe, B. G. (1996). Seed development and abortion in Vitis vinifera L., cv. Chardonnay. International Journal of Plant Sciences, 157(6), 703-712. | Pratt, C. (1971). Reproductive anatomy in cultivated grapes - a review. American Journal of Enology and Viticulture, 22(2), 92-109.
has db xref: PO:0009089

Endosperm Development
type: Class
subclass of: Seed Development
IAO_0000112: Merlot in Bordeaux shows endosperm development during July-October Year N+1, with triploid endosperm 3n=57 initiating free nuclear divisions immediately post-fertilization producing 24-48 nuclei in multinucleate syncytium by week 2, cellularization proceeding weeks 2-4 creating cellular endosperm, continued cell divisions and nutrient accumulation weeks 4-12 with proteins reaching 18-28% and lipids 12-22% dry weight, endosperm maturation weeks 12-16 completing development, mature endosperm surrounding 3.8-4.6 mm embryo accounting for 45-55% seed volume providing germination reserves, under oceanic conditions of 20-26°C temperature, typical of this mid-season cultivar completing endosperm development coordinating with embryo maturation
IAO_0000114: IAO_0000122
IAO_0000115: Endosperm development represents the triploid nutritive tissue formation process during seed development when triploid endosperm 3n=57 from central cell fertilization proliferates, accumulates nutrients, and matures creating tissue supporting embryo development and providing germination reserves, proceeding through free nuclear phase with rapid nuclear divisions producing multinucleate syncytium, cellular phase with cellularization creating cellular endosperm, nutrient accumulation establishing storage reserves, and endosperm maturation completing development, spanning approximately 8-14 weeks coordinating with embryo development. This nutritive tissue development process occurs during summer to early autumn in July-October in temperate regions Year N+1, representing endosperm formation parallel to embryo development. Endosperm development mechanism involves free nuclear proliferation with rapid mitotic divisions without cytokinesis creating multinucleate syncytium weeks 0-2, cellularization with walls forming around nuclei creating cellular tissue weeks 2-4, nutrient accumulation with storage compounds depositing in endosperm cells weeks 4-12, possible partial endosperm consumption by embryo though extent unclear in grapevine, and endosperm maturation completing development providing nutritive tissue. Triploid endosperm characteristics shows endosperm with 3n=57 chromosome content from sperm fusion with diploid central cell or two haploid polar nuclei, triploid genome with 2 maternal to 1 paternal genomic ratio affecting gene expression, endosperm as angiosperm-characteristic nutritive tissue, and triploidy distinguishing endosperm from diploid embryo. Central cell fertilization shows sperm from pollen tube fusing with diploid central cell creating triploid primary endosperm nucleus, fusion as second fertilization event in double fertilization, fertilization immediately initiating endosperm development, and central cell fertilization coordinating with egg fertiliza…
IAO_0000116: Endosperm_Development represents nutritive tissue formation within Seed_Development. Subdivided into Endosperm_Proliferation with free nuclear (weeks 0-2, multinucleate syncytium) and cellular (weeks 2-4, cellularization) phases, Nutrient_Accumulation (weeks 4-12) with storage reserves, and Endosperm_Maturation (weeks 12-16). Triploid 3n=57. Duration ~8-14 weeks. Storage: proteins 15-30%, lipids 10-25%. Surrounds embryo 40-60% seed volume. Supports embryo development and germination. Parallel to Embryo_Development.
IAO_0000118: Endosperm-Bildung @de
IAO_0000118: Endosperm-Entwicklung @de
IAO_0000118: endosperm formation
IAO_0000118: nutritive tissue development
IAO_0000118: nutritives Gewebe-Entwicklung @de
IAO_0000118: storage tissue development
IAO_0000118: triploid tissue development
IAO_0000118: triploide Gewebe-Entwicklung @de
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 439-442
has db xref: no direct PO equivalent

Endosperm Maturation
type: Class
subclass of: Endosperm Development
IAO_0000112: Pinot Noir in Burgundy shows endosperm maturation during September-October Year N+1, with storage reserves completing accumulation reaching 22-27% proteins and 15-21% lipids dry weight, desiccation tolerance acquired through LEA proteins and protective sugars, metabolic activity declining toward quiescence, water content declining from 58% to 14% during weeks 12-16, mature endosperm firm and pale surrounding 3.6-4.4 mm embryo accounting for 48-56% seed volume, endosperm ready for germination mobilization providing nutrient support, under continental conditions of 18-24°C temperature, typical of this early-to-mid season cultivar completing endosperm maturation coordinating with seed maturation
IAO_0000114: IAO_0000122
IAO_0000115: Endosperm maturation represents the final endosperm development phase during endosperm development when endosperm completes storage reserve accumulation, acquires desiccation tolerance, reduces metabolic activity approaching quiescence, and desiccates along with embryo preparing for seed dispersal and storage, with endosperm achieving mature state by weeks 12-16 post-fertilization ready to support germination when seed imbibes water, completing endosperm development coordinating with embryo maturation and overall seed maturation. This final endosperm development phase occurs during early-mid autumn in September-October in temperate regions Year N+1, representing endosperm maturation completion within seed maturation. Maturation mechanism involves storage reserve accumulation completion, desiccation tolerance acquisition through protective molecule synthesis, metabolic activity decline toward dormant state, water loss during seed desiccation, structural changes preparing for desiccation and storage, and mature endosperm as stable tissue providing germination reserves. Reserve accumulation completion shows storage compounds reaching final levels weeks 12-16, protein content typically 18-28% dry weight at maturity, lipid content 12-22%, carbohydrates including structural and storage components, and completed reserves representing maximum accumulation. Final reserve composition shows balanced protein, lipid, carbohydrate composition determining nutritional value, composition varying with genotype and development conditions, reserves in stable storage forms in protein bodies and lipid bodies, and composition as seed quality characteristic. Reserve stability shows storage compounds stable during desiccation and storage, proteins and lipids in organelles protected, reserves mobilizable during germination, and stability essential for seed viability. Desiccation tolerance acquisition shows endosperm acquiring ability to survive water loss during seed maturation, late embryog…
IAO_0000116: Endosperm_Maturation is third and final phase of Endosperm_Development, distinguished by maturation completion. Represents weeks 12-16. Reserve completion: proteins 18-28%, lipids 12-22%. Desiccation tolerance (LEA proteins, protective sugars). Water content 50-70% → 10-20%. Metabolic quiescence. Mature endosperm 40-60% seed volume surrounding embryo. Ready for germination mobilization. Duration ~4 weeks. Follows Nutrient_Accumulation. Completes Endosperm_Development. Coordinates with Embryo_Maturation and seed maturation.
IAO_0000118: Endosperm-Dehydratation @de
IAO_0000118: Endosperm-Reifung @de
IAO_0000118: Endosperm-Vollendung @de
IAO_0000118: endosperm completion
IAO_0000118: endosperm desiccation
IAO_0000118: final endosperm development
IAO_0000118: finale Endosperm-Entwicklung @de
IAO_0000118: maturation phase
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 441-442
has db xref: no direct PO equivalent

Endosperm Proliferation
type: Class
subclass of: Endosperm Development
IAO_0000112: Cabernet Sauvignon in Napa Valley shows endosperm proliferation during July-early August Year N+1, with triploid endosperm 3n=57 initiating free nuclear divisions hours post-fertilization, rapid synchronous divisions with 8-12 hour cycle times producing 32-56 free nuclei in multinucleate syncytium by week 2, cellularization proceeding weeks 2-3.5 with centripetal wall formation creating cellular endosperm, continued cellular divisions weeks 3.5-5 with 16-20 hour cycle times, final endosperm cellularity supporting 45-55% seed volume, under warm climate conditions of 25-30°C temperature, typical of this late-season cultivar completing endosperm proliferation establishing tissue foundation
IAO_0000114: IAO_0000122
IAO_0000115: Endosperm proliferation represents the tissue expansion phase during endosperm development when triploid endosperm 3n=57 undergoes rapid nuclear divisions and cellularization creating multinucleate syncytium then cellular tissue, proceeding through free nuclear phase weeks 0-2 with mitotic divisions producing typically 8-64 free nuclei in shared cytoplasm, followed by cellularization phase weeks 2-4 with cell walls forming around nuclei creating cellular endosperm, and continued cell divisions increasing endosperm mass, establishing tissue foundation for subsequent nutrient accumulation. This proliferative tissue expansion phase occurs during early-mid summer in July-early August in temperate regions Year N+1, representing initial endosperm development weeks 0-4 post-fertilization. Proliferation mechanism involves free nuclear division phase with rapid mitosis without cytokinesis creating multinucleate syncytium, nuclear divisions initially synchronous becoming asynchronous, cellularization phase with wall formation around nuclei, cellular division phase with continued mitotic divisions in cellular endosperm, and proliferation establishing endosperm cellularity and mass. Free nuclear division initiation shows endosperm initiating rapid nuclear divisions immediately following central cell fertilization, first division occurring within hours to 1 day post-fertilization, divisions producing free nuclei in common cytoplasm, and free nuclear phase as initial proliferation mode. Nuclear division characteristics shows mitotic divisions with normal cell cycle phases G1, S, G2, M, divisions without accompanying cytokinesis producing free nuclei, cell cycle times very rapid possibly 6-12 hours during peak proliferation, and rapid cycles enabling exponential nuclear increase. Division synchrony shows early divisions often synchronous with nuclei dividing simultaneously, synchrony creating waves of division, later divisions becoming asynchronous with individual nuclear cycles, …
IAO_0000116: Endosperm_Proliferation is first phase of Endosperm_Development, distinguished by tissue expansion. Represents free nuclear phase (weeks 0-2) with rapid divisions producing 8-64 nuclei in syncytium, followed by cellularization (weeks 2-4) creating cellular tissue, and cellular division (weeks 4-6). Cycle times 6-12h free nuclear, 12-24h cellular. Triploid 3n=57. Duration ~4 weeks. Establishes endosperm cellularity 40-60% seed volume. Precedes Nutrient_Accumulation. Temperature 24-28°C optimal.
IAO_0000118: Endosperm-Gewebe-Expansion @de
IAO_0000118: Endosperm-Proliferation @de
IAO_0000118: Endosperm-Wachstum @de
IAO_0000118: endosperm growth
IAO_0000118: endosperm tissue expansion
IAO_0000118: free nuclear and cellular phases
IAO_0000118: nuclear and cellular proliferation
IAO_0000118: nukleare und zelluläre Proliferation @de
IAO_0000119: Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Enlargement Phase Completion
type: Class
subclass of: Berry Cell Enlargement Phase
IAO_0000112: Cabernet Sauvignon in Napa Valley shows enlargement phase completion during mid August-early September Year N+1 at BBCH 79-81, with final cell expansion adding 3.2% volume completing 98% final size, berry growth rate declining from 48 to 8 mg per day entering lag phase, metabolic transition with respiratory rate declining from 2.2 to 1.6 μmol O₂ g⁻¹ h⁻¹, growth genes downregulated, seeds mature with brown hard coats, berry achieving 16.8-19.4 mm diameter and 12.4-18.6 g, under warm climate conditions of 24-30°C temperature, typical of this late-season cultivar completing enlargement
IAO_0000114: IAO_0000122
IAO_0000115: Enlargement phase completion represents the growth phase termination period during berry cell enlargement when final minimal cell expansion concludes, pre-lag phase transition establishes metabolic reorganization, growth rate decelerates to near-zero entering lag phase quiescence, and berry completes size establishment achieving 95-100% final dimensions ready for ripening transformation, occurring weeks 7-10 post-fertilization as enlargement phase ends and lag phase begins. This phase termination period occurs during late summer to early autumn in mid August-early September in temperate regions Year N+1, spanning approximately 1-2 weeks representing enlargement conclusion, corresponding to BBCH 79-81 majority berries touching to beginning of ripening stages. Completion mechanism involves final cell expansion producing last 2-8% size increase, pre-lag metabolic transition with transcriptional reprogramming from growth to lag phase metabolism, growth deceleration to very low rates <10-20 mg per day establishing quiescence, seed maturation completion enabling berry developmental progression, and phase completion enabling transition to lag phase and subsequent veraison. Final cell expansion characteristics show continued minimal cell enlargement adding last 2-8% cell volume, cell expansion rate very low completing final dimensions, cells reaching 98-100% final mature size, and final expansion establishing ultimate cell dimensions. Cell volume finalization shows cells achieving final mature volumes, typical dimensions 80-200 micrometers representing complete 30-100 fold expansion from post-division size, vacuoles occupying 88-93% final cell volume, and finalized cell architecture persisting through ripening. Cell expansion cessation shows expansion rate declining to near-zero, eventual complete growth cessation in most cells though minor expansion possible during ripening, cells in mature expanded state, and cessation marking end of cell enlargement phase. Pre-lag phase …
IAO_0000116: Enlargement_Phase_Completion represents growth phase termination within Berry_Cell_Enlargement_Phase. Subdivided into Final_Cell_Expansion producing last 2-8% increase, Pre_Lag_Phase_Transition with metabolic reorganization, and Growth_Deceleration to quiescence <10 mg/day. Duration 1-2 weeks representing weeks 7-10. Berry achieves 95-100% final size. Metabolic and transcriptional reprogramming. Seed maturation complete. Completes Berry_Cell_Enlargement_Phase. Enables transition to Lag_Phase. Critical developmental checkpoint.
IAO_0000118: Expansionsphase-Ende @de
IAO_0000118: Vergrößerungs-Abschluss @de
IAO_0000118: Vergrößerungsphase-Vollendung @de
IAO_0000118: Wachstumsphase-Terminierung @de
IAO_0000118: enlargement conclusion
IAO_0000118: expansion phase end
IAO_0000118: growth phase termination
IAO_0000118: pre-lag completion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 451-455 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

ENTAV INRA Clone Role
type: Class
subclass of: French Clone Role
IAO_0000112: Pinot Noir ENTAV-INRA clone 777 bears an ENTAV_INRA_Clone_Role, selected in the Côte d'Or during the 1970s-1980s, evaluated through replicated trials across Burgundy and other regions, registered in the Catalogue after demonstrating consistent quality character (aromatic intensity, early ripening), and distributed globally through the ENTAV licensing network. Merlot clone 181 serves in an ENTAV_INRA_Clone_Role as the most widely planted Merlot clone in Bordeaux, its ENTAV registration documenting balanced performance suitable for diverse site conditions and wine styles. Syrah clone 470 bears an ENTAV_INRA_Clone_Role as a recent registration (1990s) selected for northern Rhône production, with documented resistance to coulure and performance data supporting adoption for quality Hermitage and Côte-Rôtie production.
IAO_0000114: IAO_0000122
IAO_0000115: A French clone role that inheres specifically in clones selected, evaluated, and registered through the ENTAV-INRA partnership program, representing the official French national clone selection system established in 1962 and producing the authoritative Catalogue des Variétés et Clones de Vigne. ENTAV-INRA clones undergo standardized evaluation protocols including 10-20 year field trials at multiple sites across French viticultural regions, standardized winemaking and sensory evaluation, comprehensive virus testing and elimination where necessary, and administrative registration conferring official status. The ENTAV-INRA designation identifies clones within the formal French certification hierarchy (Pre-Basic, Basic, Certified/Standard categories), distinguishing them from informal selections, foreign imports, or material outside the certification system. ENTAV-INRA maintains mother plant collections at the Domaine de l'Espiguette (Mediterranean coast) and regional stations, supporting certified propagation through licensed French nurseries and international distribution through material transfer agreements. The ENTAV-INRA catalog includes over 400 scion variety clones and 40+ rootstock clones, representing the world's most comprehensive single-institution clone program.
IAO_0000116: ENTAV_INRA_Clone_Role specifies the official institutional pathway for French clone registration, distinguishing these selections from historic French material predating ENTAV, from selections by other French institutions (universities, regional stations), and from foreign clones naturalized in France. The ENTAV-INRA partnership divided responsibilities—ENTAV managing practical selection, mother plant maintenance, and nursery relations while INRA contributed research expertise, virus detection methodology, and scientific evaluation protocols. This partnership created the systematic approach that became the model for clone programs worldwide. ENTAV-INRA clones carry institutional validation that market participants increasingly demand the "Dijon clones" designation specifically refers to ENTAV-INRA selections made from Burgundy source material, not to all Pinot Noir from Dijon.
IAO_0000118: Catalogue-registered clone
IAO_0000118: ENTAV-INRA clone
IAO_0000118: ENTAV-INRA-Klon @de
IAO_0000118: French certified clone
IAO_0000118: Katalog-Klon @de
IAO_0000118: official French clone
IAO_0000118: offizieller französischer Klon @de
IAO_0000119: ENTAV-INRA (2007) Catalogue des Variétés et Clones de Vigne Cultivés en France Audeguin L et al. (1999) 30 years of clonal selection in France, ISHS Acta Horticulturae 473: 69-76 Boidron R (1995) Clonal selection in France, in Bentley R (ed) The Handbook of Grape Processing, Blackwell Walter B, Martelli GP (1996) Clonal and sanitary selection of the grapevine, INRA Editions
has db xref: no direct PO equivalent

Entire Margin Quality
type: Class
subclass of: Margin Shape Quality (for leaves)
IAO_0000112: The Central Asian table grape cultivar Nimrang approaches entire margin condition more closely than most Vitis vinifera varieties, displaying only very shallow, broadly rounded marginal undulations that lack the distinct tooth points characteristic of European wine grapes this reduced marginal complexity, combined with large berry size and thick skin, reflects adaptation to the continental climate of the Fergana Valley where the variety originated, and distinguishes Nimrang from European varieties in ampelographic assessments of Central Asian germplasm collections.
IAO_0000114: IAO_0000122
IAO_0000115: Entire_Margin_Quality represents the margin configuration where the leaf edge is smooth and continuous without teeth, serrations, or other indentations along its length. An entire margin forms a smooth curve or line from one point to another without the projecting or receding features that characterize toothed margins. Among Vitis vinifera cultivars, truly entire margins are rare because the vast majority of grape varieties possess some degree of marginal serration. However, the degree of serration varies substantially, and some cultivars approach entire margins with only very shallow, indistinct teeth that may be described as subentire or obsoletely toothed. Entire margins are more common in some Vitis species outside the vinifera complex, particularly certain North American species, and can appear in interspecific hybrids. Within V. vinifera, the closest approaches to entire margins occur in certain table grape varieties and in some local varieties from arid regions where reduced marginal complexity may relate to water conservation. The entire margin condition results from developmental patterns where marginal meristematic activity produces uniform expansion without the localized growth peaks that generate teeth. Assessment of entire versus toothed margins involves examining the blade edge under magnification if necessary to detect subtle teeth, and may employ categorical scales ranging from entire through crenate (scalloped) to toothed. The functional implications of entire versus toothed margins remain debated, with hypotheses involving gas exchange, water relations, and herbivore deterrence.
IAO_0000116: Entire_Margin_Quality represents the limiting case of Margin_Shape_Quality where teeth are absent or indistinct. True entire margins meeting strict botanical definition are rare in Vitis vinifera the term may be applied relatively to indicate much-reduced serration compared to typical cultivars. Assessment should distinguish between genuinely entire margins and margins where teeth are present but small or worn away through abrasion or senescence. OIV descriptor 077 does not include an entire category, implicitly acknowledging that most V. vinifera cultivars possess teeth comparison to interspecific hybrids or wild Vitis species provides context for margin type variation. PATO_0002012 (entire) provides the upper-ontology reference for this margin type.
IAO_0000118: continuous margin
IAO_0000118: edentate margin
IAO_0000118: ganzrandige Qualität @de
IAO_0000118: glatter Rand @de
IAO_0000118: smooth margin
IAO_0000118: ungezähnter Rand @de
IAO_0000118: untoothed edge
IAO_0000118: zahnloser Blattrand @de
IAO_0000119: Galet P (1979) A Practical Ampelography, Cornell University Press pp.: 89-94 Hickey LJ (1973) Classification of the Architecture of Dicotyledonous Leaves. American Journal of Botany 60(1): 17-33
has db xref: no direct PO equivalent

Entry Level Wine Role
type: Class
subclass of: Quality Tier Role
IAO_0000112: Airen vines in La Mancha bearing an entry-level wine role are cultivated in low-density bush-trained plantings at 1,600 vines/ha on arid meseta soils without irrigation, mechanically harvested at yields of 8-12 t/ha, with fruit purchased by large cooperatives at 0.15-0.25 €/kg for wines retailing at 1.50-3.00 €/bottle in Spanish supermarkets under private-label or cooperative brands, representing the accessible baseline of Spanish wine consumption at over 150 million liters annual production from La Mancha alone.
IAO_0000114: IAO_0000122
IAO_0000115: A quality tier role that inheres in a grapevine whose fruit is designated for the lowest-priced branded wines within a producer's portfolio or market segment, positioned at the threshold between branded commercial wine and unbranded bulk wine, offering basic varietal or regional identity at the most accessible price point that still carries a consumer-facing label.
IAO_0000116: Entry_Level_Wine_Role describes the price-quality position immediately above bulk wine, distinguished from the bulk tier by the presence of branded packaging, consumer-facing labeling, and retail shelf placement. The boundary between entry-level and commercial wine is fluid and market-dependent: in high-cost markets such as Scandinavia or the UK, entry-level branded wines may retail at $5-8 USD equivalent, while in producing countries such as Spain, Italy, or Argentina the same tier may begin below $2 USD. Viticultural practices at this tier are typically extensive, low-input, and yield-maximizing within the constraints of appellation regulations where applicable.
IAO_0000118: Basiswein-Rolle @de
IAO_0000118: Einstiegspreislage-Rolle @de
IAO_0000118: Einstiegswein-Rolle @de
IAO_0000118: entry-level wine vine role
IAO_0000118: opening price point role
IAO_0000118: value wine role
IAO_0000119: Anderson K and Nelgen S (2020) Which Winegrape Varieties are Grown Where? 2nd Ed, University of Adelaide Press OIV (2023) State of the World Vine and Wine Sector Rabobank (2019) Wine Quarterly Report: Global Wine Market Segmentation
has db xref: no direct PO equivalent

Environment Dependent Quiescence
type: Class
subclass of: Conditional Dormancy
IAO_0000112: In Pinot Noir vines of the Willamette Valley, Oregon, environment dependent quiescence maintains bud inactivity from early February through mid-March, with quiescence entirely dependent on temperatures remaining below 10°C as demonstrated by immediate growth initiation when single-node cuttings are transferred to 22°C forcing conditions, achieving visible bud swelling within 5 days and full budbreak within 10 days, illustrating the absence of internal barriers to growth.
IAO_0000114: IAO_0000122
IAO_0000115: Environment dependent quiescence in Vitis vinifera represents the state of bud inactivity during ecodormancy that is entirely determined by external environmental conditions, particularly temperature, with the quiescent state being maintained only as long as environmental factors remain unfavorable for growth and transitioning immediately to active development when favorable conditions occur. This quiescence differs fundamentally from the dormancy of endodormancy in being externally imposed rather than internally generated, with no physiological barriers to growth existing within the bud itself and quiescence depending entirely on the environmental context. The temperature-dependence of quiescence reflects the fundamental requirement for adequate warmth to support the metabolic processes of growth, with temperatures below approximately 10°C being insufficient to sustain the enzyme activities, biosynthetic reactions, and cellular processes required for cell division and expansion regardless of the growth competence of bud tissues. The immediate responsiveness of environment dependent quiescence to changing conditions is demonstrated by forcing experiments, where transfer of ecodormant buds to warm conditions immediately initiates growth processes without the delay characteristic of endodormant material, and by field observations showing partial growth responses during warm spells followed by return to quiescence when temperatures decline. The ecological function of environment dependent quiescence is to synchronize growth resumption with reliably favorable conditions, with temperature serving as an indicator of seasonal progression that correlates with reduced frost risk and adequate conditions for sustained growth, though this synchronization is imperfect and vulnerable to unseasonable weather patterns. The metabolic state during quiescence involves minimal but not absent activity, with some respiratory metabolism continuing at rates determined by temperature, gradu…
IAO_0000116: Environment_Dependent_Quiescence represents the externally-determined inactive state within Conditional_Dormancy. Distinguished from internally-determined endodormancy by complete dependence on environmental factors. Demonstrated by immediate forcing response without delay. Temperature is the primary determining factor with base threshold approximately 10°C. Metabolic activity continues at low levels during quiescence. Transition to growth requires sustained favorable conditions and heat unit accumulation.
IAO_0000118: environment-controlled inactivity
IAO_0000118: environmentally-imposed quiescence
IAO_0000118: exogene Ruhe @de
IAO_0000118: exogenous quiescence
IAO_0000118: extern bedingte Quieszenz @de
IAO_0000118: external condition dependent dormancy
IAO_0000118: umweltabhängige Ruhe @de
IAO_0000118: umweltkontrollierte Inaktivität @de
IAO_0000119: Lang GA et al (1987) Endo-, para-, and ecodormancy: physiological terminology and classification for dormancy research. HortScience 22: 371-377 Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Lavee S, May P (1997) Dormancy of grapevine buds - facts and speculation. Australian Journal of Grape and Wine Research 3: 31-46
has db xref: no direct PO equivalent

Environmental Constraint
type: Class
subclass of: Ecodormancy
IAO_0000112: In Cabernet Sauvignon vines in the Médoc, Bordeaux, environmental constraint maintains bud quiescence from early February when chilling requirements are satisfied through late March when spring warming releases constraint, with mean February temperatures of 7-9°C remaining below the 10°C base temperature threshold and preventing budbreak despite fully restored growth competence, until sustained March warming provides sufficient growing degree day accumulation for growth initiation.
IAO_0000114: IAO_0000122
IAO_0000115: Environmental constraint in Vitis vinifera represents the external environmental factors that prevent growth initiation in ecodormant buds despite their restored growth competence, encompassing primarily temperature limitation and secondarily moisture limitation that maintain bud quiescence during late winter and early spring until conditions become favorable for growth. This constraint operates from the completion of dormancy release through budbreak initiation, representing the interval during which growth-competent buds await environmental conditions permissive for development. The temperature component of environmental constraint is quantified through the concept of base temperature below which metabolic and developmental processes cannot proceed at rates sufficient for growth, typically 10°C for grapevine, with temperatures below this threshold effectively preventing growth regardless of bud competence. The molecular basis of temperature constraint involves the temperature-dependence of enzyme activities required for biosynthesis and energy metabolism, the requirement for adequate ATP production to support anabolic processes, and the temperature sensitivity of hormone signaling pathways that transduce environmental signals into developmental responses. The practical effect of temperature constraint is to delay budbreak until accumulated warmth has satisfied the heat requirement for growth initiation, with this delay providing protection against frost damage by preventing premature growth during the period when late frosts remain likely. The intensity of environmental constraint varies with ambient conditions, with continuous cold maintaining strong constraint while warming periods reduce constraint and may trigger partial growth responses if sustained, creating the characteristic fluctuating bud development often observed during transitional spring weather. The moisture constraint component relates to the requirement for adequate soil water availability to supp…
IAO_0000116: Environmental_Constraint represents the external limitation phase within Ecodormancy addressing factors that prevent growth in competent buds. Distinguished from internal inhibition characteristic of endodormancy. Subdivides into Temperature_Limitation, Moisture_Limitation, and Conditional_Growth_Suppression as component factors. Primary constraint is temperature below approximately 10°C base. Duration from dormancy release through budbreak initiation. Progressive release through spring warming and heat accumulation.
IAO_0000118: Umweltbeschränkung @de
IAO_0000118: climatic constraint
IAO_0000118: environmental growth inhibition
IAO_0000118: environmental limitation
IAO_0000118: external growth constraint
IAO_0000118: externe Wachstumsbeschränkung @de
IAO_0000118: klimatische Beschränkung @de
IAO_0000118: umweltbedingte Wachstumshemmung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Parker AK et al (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17: 206-216
has db xref: no direct PO equivalent

Environmental Control Onset
type: Class
subclass of: Ecodormancy Transition
IAO_0000112: In Gewürztraminer vines in Alsace, environmental control onset occurs in early February following chilling requirement satisfaction, after which budbreak timing becomes predictable from temperature accumulation models, with growing degree day accumulation above 10°C base temperature tracked from this point and budbreak occurring when approximately 150-180 GDD have accumulated, typically in late March to early April depending on spring temperature patterns.
IAO_0000114: IAO_0000122
IAO_0000115: Environmental control onset in Vitis vinifera represents the establishment of external environmental factors as the primary determinants of growth status following the release of internal dormancy constraints, marking the beginning of the period during which bud behavior is governed by temperature, moisture, and other environmental variables rather than by intrinsic physiological inhibition. This transition occurs coincident with the endodormancy to ecodormancy shift, as the dismantling of internal growth inhibition transfers control of bud quiescence from endogenous regulatory mechanisms to exogenous environmental conditions. The practical consequence of environmental control onset is that bud growth status becomes predictable from environmental monitoring, with temperature-based models able to forecast budbreak timing based on heat unit accumulation, in contrast to the endodormancy period when internal factors override environmental influences and make growth unpredictable from environmental data alone. The temperature component of environmental control involves the requirement for heat unit accumulation above a base temperature threshold, typically 10°C for grapevine, with budbreak initiation requiring cultivar-specific accumulations typically ranging from 100-300 growing degree days following the onset of environmental control. The responsiveness to environmental signals during this period reflects the restored sensitivity of growth-regulatory pathways to external cues, with temperature affecting the activity of growth-promoting hormones, the rate of metabolic processes supporting growth, and the expression of genes required for cell division and expansion in meristematic tissues. The moisture component of environmental control relates to the requirement for adequate water availability to support the cellular expansion and metabolic activity associated with growth resumption, though moisture limitation is typically less important than temperature limitation in m…
IAO_0000116: Environmental_Control_Onset represents the regulatory transition aspect of Ecodormancy_Transition marking the shift to external growth control. Distinguished from internal control characteristic of endodormancy. Enables temperature-based budbreak prediction through heat unit models. Primary controlling factor is temperature with secondary moisture effects. Creates vulnerability to premature growth from early warming. Coincides with chilling requirement satisfaction timing.
IAO_0000118: Umweltfaktoren-Dominanz @de
IAO_0000118: Umweltkontroll-Beginn @de
IAO_0000118: environmental growth control
IAO_0000118: environmental regulation onset
IAO_0000118: exogene Kontroll-Etablierung @de
IAO_0000118: exogenous control establishment
IAO_0000118: external factor dominance
IAO_0000118: externe Wachstumskontrolle @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 2 Phenology and Growth Cycle Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Parker AK et al (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17: 206-216
has db xref: no direct PO equivalent

Environmental Synchronization Quality
type: Class
subclass of: Synchronization Quality
IAO_0000112: Environmental synchronization assessment comparing traditional and warming climate scenarios for Cabernet Sauvignon reveals the disruption of historical phenology-climate alignment, with traditional climate showing well-synchronized development (budbreak after last frost, flowering during optimal temperature window, ripening completing before autumn rains), while warming scenario shows degraded synchronization (budbreak advancing into frost-risk period from accumulated heat despite unchanged last-frost date, flowering shifted into heat-stress temperatures, ripening compressed into hottest period before historical autumn cooling), demonstrating how climate change disrupts the environmental synchronization that historical cultivar-region matching had optimized.
IAO_0000114: IAO_0000122
IAO_0000115: Environmental synchronization quality is a synchronization quality that represents the degree of alignment between grapevine phenological development and the environmental signals that regulate developmental timing, characterizing how effectively vine developmental programs respond to and integrate photoperiod, temperature, and other environmental cues to coordinate growth phases with seasonal climate patterns that determine the success of each phenological stage. Within the BFO framework, this quality addresses the environment-development interface dimension of synchronization, distinguishing the alignment between external signals and internal developmental responses from synchrony among organs or plants while recognizing that environmental synchronization determines whether vine development is appropriately phased with the seasonal opportunities and constraints that affect productivity and fruit quality. The ontological significance lies in environmental synchronization determining the adaptive fit between vine phenology and climate, where well-synchronized vines initiate growth when frost risk has passed, flower when conditions favor fruit set, ripen when temperatures promote quality development, and enter dormancy before winter cold threatens survival, while poorly synchronized vines may experience frost damage from premature budbreak, heat stress during flowering, or incomplete ripening before autumn deterioration. The environmental signals coordinating vine development include photoperiod (day length affecting dormancy induction and potentially other responses), temperature (both as threshold triggers and as cumulative heat sums driving development rate), and their interaction with endogenous developmental programs that determine the cultivar-specific phenological patterns characterizing different grape varieties. The climate change implications for environmental synchronization are substantial, as warming temperatures alter the thermal environment relative to…
IAO_0000116: Environmental_Synchronization_Quality serves as the parent class for specific environmental signal alignments (Photoperiod, Temperature Sum). This quality addresses the coordination between vine development and environmental cues determining adaptive fit. The class supports climate adaptation assessment through environmental synchronization characterization.
IAO_0000118: Klima-Phänologie-Abstimmung @de
IAO_0000118: Umweltkoordination @de
IAO_0000118: Umweltsynchronisation @de
IAO_0000118: climate adaptation fit
IAO_0000118: climate-phenology alignment
IAO_0000118: environmental coordination
IAO_0000118: saisonale Synchronisation @de
IAO_0000118: seasonal synchronization
IAO_0000119: Parker AK et al. (2011) General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L. Australian Journal of Grape and Wine Research 17(2): 206-216 Duchêne E, Schneider C (2005) Grapevine and climatic changes: a glance at the situation in Alsace. Agronomy for Sustainable Development 25(1): 93-99
has db xref: PO:0025066

Enzyme Thermostability Quality
type: Class
subclass of: Thermal Tolerance Quality
IAO_0000112: Enzyme thermostability quality investigation in Shiraz characterized the molecular basis of metabolic heat sensitivity during late-season ripening when heat events most frequently affect this cultivar. In vitro thermostability assessment of key enzymes extracted from berry tissue identified differential heat sensitivities relevant to fruit composition. Vacuolar invertase, essential for sugar accumulation, showed good enzyme thermostability quality with 50% activity retained after 10 minutes at 50°C and only gradual inactivation at temperatures below 45°C, suggesting sugar accumulation capacity is relatively heat-stable. Malate dehydrogenase, crucial for organic acid metabolism, exhibited moderate enzyme thermostability quality with substantial activity loss above 42°C, potentially contributing to the accelerated malate respiration and elevated pH observed in heat-affected fruit. Phenylalanine ammonia-lyase, the entry point to phenolic biosynthesis, showed poor enzyme thermostability quality with significant inactivation above 38°C, providing a molecular explanation for the reduced anthocyanin accumulation characteristic of berries exposed to high temperatures during véraison. The enzyme thermostability quality hierarchy established that phenolic synthesis limitation represents the most heat-sensitive metabolic process affecting Shiraz fruit quality, followed by acid metabolism, with sugar accumulation relatively robust, explaining the compositional signature of heat-affected fruit showing normal Brix but elevated pH and reduced color.
IAO_0000114: IAO_0000122
IAO_0000115: Enzyme thermostability quality is a thermal tolerance quality that inheres in a grapevine cultivar or clone and represents the capacity of metabolic enzymes to maintain catalytic activity and structural integrity under elevated temperature conditions, with thermostability varying among enzymes according to their intrinsic structural properties and among genotypes reflecting genetic variation in protein sequences and the expression of protective mechanisms that maintain enzyme function at high temperatures. This quality addresses the metabolic foundation for continued physiological function under heat stress, recognizing that enzyme inactivation or denaturation disrupts the metabolic pathways supporting all aspects of vine growth, development, and stress response, making enzyme thermostability a fundamental determinant of overall heat tolerance. The ontological significance of enzyme thermostability quality lies in its role as the molecular basis for temperature sensitivity of metabolism, with different enzymes showing characteristic inactivation temperatures that create a hierarchy of metabolic vulnerabilities determining which processes fail first as temperatures rise and which pathways continue functioning to support stress survival and recovery. The biological basis of enzyme thermostability encompasses the inherent thermal stability of protein structure determined by amino acid sequence and post-translational modifications, the protection conferred by molecular chaperones including heat shock proteins that prevent aggregation and assist refolding of partially denatured enzymes, and the stabilizing effects of compatible solutes and other factors that modulate the thermal denaturation behavior of proteins in the cellular environment. Key enzymes limiting heat tolerance in grapevine include Rubisco activase controlling photosynthetic carbon fixation, membrane-associated ATPases maintaining ionic gradients, and enzymes of sugar and organic acid metabolism affecting …
IAO_0000116: Enzyme_Thermostability_Quality is_a Thermal_Tolerance_Quality, representing the heat resistance of metabolic enzymes as a molecular basis for metabolic function under stress. This class addresses the protein-level basis of heat sensitivity. Temperature for 50% inactivation (T₅₀) provides standard quantification for individual enzymes. The hierarchy of enzyme sensitivities explains differential metabolic impacts of heat. Rubisco activase, invertase, malate dehydrogenase, and PAL represent key enzymes with different stabilities affecting photosynthesis and fruit composition. Heat shock proteins play critical protective role. Distinguished from Membrane_Thermostability_Quality by focus on soluble enzymes rather than membrane systems.
IAO_0000118: Enzym-Hitzestabilität @de
IAO_0000118: Enzym-Thermostabilität @de
IAO_0000118: Protein-Thermostabilität @de
IAO_0000118: enzyme heat stability
IAO_0000118: metabolic heat tolerance
IAO_0000118: metabolische Hitzetoleranz @de
IAO_0000118: protein thermal stability
IAO_0000118: protein thermostability
IAO_0000119: Salvucci ME, Crafts-Brandner SJ (2004) Inhibition of photosynthesis by heat stress: the activation state of Rubisco as a limiting factor in photosynthesis. Physiologia Plantarum 120:179-186 Wahid A et al. (2007) Heat tolerance in plants: an overview. Environmental and Experimental Botany 61:199-223 Greer DH, Weedon MM (2013) The impact of high temperatures on Vitis vinifera cv. Semillon grapevine performance and berry ripening. Frontiers in Plant Science 4:491
has db xref: PO:0025610

Epicatechin Content Quality
type: Class
subclass of: Flavan 3 ol Content Quality
IAO_0000112: Epicatechin content quality analysis in Cabernet Sauvignon seeds employs phloroglucinolysis to cleave proanthocyanidin polymers and release epicatechin extension units, revealing mean degree of polymerization of 8-12 units (epicatechin/catechin molar ratio of 7-11) that indicates moderate polymer length associated with balanced astringency comparison with skin tannins (mDP 25-40, epicatechin/catechin ratio 24-39) demonstrates the structural differences between seed and skin tannin pools that winemakers exploit through differential extraction timing to craft wines with optimal tannin structure.
IAO_0000114: IAO_0000122
IAO_0000115: Epicatechin_Content_Quality represents the chemical quality characterizing the concentration of (−)-epicatechin in grape berry tissues, capturing the flavan-3-ol stereoisomer with 2,3-cis configuration that serves as the primary extension unit in condensed tannin polymers. (−)-Epicatechin (2R,3R-flavan-3-ol) differs from (+)-catechin in the cis relationship between C2 and C3 substituents, a stereochemical difference that profoundly affects its role in tannin structure. Epicatechin functions predominantly as an extension unit in proanthocyanidins, contributing the upper positions in polymer chains where its C4 carbon links to C6 or C8 of the next unit. The proportion of epicatechin relative to catechin in condensed tannins increases with polymer chain length, as each internal position adds an epicatechin unit while only the terminal position contains catechin. In grape seeds, epicatechin and its 3-O-gallate ester together typically comprise 40-60% of total flavan-3-ols, with the gallate ester contributing enhanced astringency and bitterness. Epicatechin is perceived as slightly more bitter and astringent than catechin at equivalent concentrations, with differences attributed to the stereochemical effects on receptor binding. The mean degree of polymerization of seed tannins, calculable from the epicatechin-to-catechin ratio after depolymerization, typically ranges from 5-15 units for grape seeds. Skin tannins show higher mean degree of polymerization (10-80 units) with corresponding elevated epicatechin proportion. Epicatechin content and its ratio to catechin provide structural information about condensed tannins relevant to understanding astringency potential and mouthfeel evolution.
IAO_0000116: Epicatechin_Content_Quality addresses the 2,3-cis stereoisomer that dominates the extension unit positions in proanthocyanidin polymers. The analytical distinction between free epicatechin monomers and epicatechin released by polymer cleavage is important phloroglucinolysis or thiolysis enables quantification of extension unit epicatechin separate from terminal unit catechin. The epicatechin-3-gallate ester, while derived from epicatechin, contributes distinct sensory properties and is sometimes quantified separately. The predominance of epicatechin as extension unit versus catechin as terminal unit reflects the reaction mechanism of proanthocyanidin biosynthesis and polymerization.
IAO_0000118: (−)-Epicatechin-Konzentration @de
IAO_0000118: (−)-epicatechin content
IAO_0000118: 2,3-cis-Flavan-3-ol-Gehalt @de
IAO_0000118: 2,3-cis-flavan-3-ol concentration
IAO_0000118: Epicatechingehalt @de
IAO_0000118: Extensionseinheitengehalt @de
IAO_0000118: epicatechin monomer quality
IAO_0000118: extension unit content
IAO_0000119: Kennedy JA and Jones GP (2001) Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol. Journal of Agricultural and Food Chemistry 49(4): 1740-1746 Downey MO et al. (2003) Analysis of Tannins in Seeds and Skins of Shiraz Grapes Throughout Berry Development. Australian Journal of Grape and Wine Research 9(1): 15-27
has db xref: no direct PO equivalent

Epidermal Layer
type: Class
subclass of: Exocarp
IAO_0000112: Cabernet Sauvignon epidermal layer at maturity comprises single cell layer 24-32 μm radial height with cells 35-55 μm tangential width arranged in irregular polygonal mosaic pattern, outer periclinal walls 4-5.5 μm thick heavily cutinized and suberized creating hydrophobic barrier continuous with overlying 4.5-6.5 μm cuticle, bearing approximately 95 stomata per mm² (mostly non-functional at maturity, guard cells collapsed) and 12 lenticels per mm², containing moderate flavonol levels (0.6-1.2 mg/g in epidermal cells, higher 1.2-2.2 mg/g in sun-exposed berries) providing UV protection. Chardonnay white cultivar epidermal layer showing white wine characteristics= cells 18-28 μm radial height, 28-52 μm tangential width, outer walls 2.5-4 μm thick (thinner than typical red cultivars), higher stomatal density 130-180 per mm² than Cabernet Sauvignon, containing flavonols and carotenoids in epidermal cells creating golden-yellow coloration contribution, with thinner walls and higher stomatal density potentially contributing to white cultivar susceptibility to Botrytis requiring careful disease management. Syrah epidermal layer ultrastructure examined by transmission electron microscopy showing outer wall fine structure= outer cuticle-wall interface region with cutin penetrating 0.8-1.5 μm into outer wall creating cutin-impregnated zone middle outer wall region 2-3.5 μm with suberin lamellae (alternating light and dark bands in TEM) creating suberin-impregnated zone inner outer wall region 0.5-1 μm transitioning to cellulose-hemicellulose framework total outer wall 4-6 μm creating substantial barrier through multiple hydrophobic layer system. Pinot Noir epidermal layer sun exposure effects= sun-exposed berries showing epidermal cells with higher flavonol content (1.5-2.5 mg/g quercetin derivatives in epidermal layer versus 0.5-1 mg/g in shaded), demonstrating UV-B induction of flavonol biosynthesis in epidermal cells providing enhanced UV protection in exposed berries, wit…
IAO_0000114: IAO_0000122
IAO_0000115: An epidermal layer is the outermost cellular layer of the berry comprising a single layer of specialized epidermal cells covered externally by cuticle, typically 15-35 μm radial thickness and 20-60 μm tangential cell width at maturity, serving as primary cellular boundary between berry internal tissues and external environment, providing structural support for cuticle attachment, bearing specialized surface structures (stomata, lenticels, trichome scars), and contributing to berry protection through thick modified outer cell walls and barrier functions. Epidermal layer cellular characteristics= (1) single continuous cell layer completely covering berry surface, with cells arranged in irregular polygonal pattern creating mosaic appearance when viewed from surface (2) small cell dimensions radially (15-35 μm height) relative to underlying pericarp cells (80-180 μm in middle pericarp), with tangential dimensions (20-60 μm width, 25-80 μm length) creating roughly isodiametric to slightly elongated cells (3) thick heavily modified outer periclinal walls (wall facing exterior) typically 3-6 μm thick (versus 0.5-1.5 μm for inner periclinal and anticlinal walls), with outer wall heavily cutinized (cutin impregnation) and suberized (suberin impregnation) creating hydrophobic barrier integrated with overlying cuticle (4) thin inner periclinal walls (0.5-1.5 μm) interfacing with underlying hypodermis (5) anticlinal walls (lateral walls between adjacent epidermal cells) moderately thick (1-2 μm) creating cellular boundaries (6) reduced vacuolar space (vacuole occupying 40-60% of cell volume versus 90-95% in middle pericarp cells) with denser cytoplasm containing nucleus, plastids, mitochondria supporting metabolic activity. Epidermal layer specialized structures= (1) stomata (pores for gas exchange) consisting of pairs of guard cells surrounding stomatal pore, typically 50-200 stomata per mm² berry surface with higher density on stylar (blossom) end versus pedicel (stem) end, f…
IAO_0000116: Epidermal_Layer represents the outermost cellular layer of the berry and is the cellular component of the exocarp/outer pericarp, distinguished from the acellular Cuticle_Layer covering it and from the underlying Hypodermal_Layer. Sub-classification into Outer_Epidermal (emphasizing surface properties) and Cell_Wall_Thickened_Epidermal (emphasizing barrier properties) reflects different aspects of epidermal structure and function. Understanding epidermal layer structure is essential for comprehending berry barrier properties, cuticle-cell integration, stomatal function, and cellular contributions to berry protection and quality.
IAO_0000118: Epidermis-Schicht @de
IAO_0000118: Oberflächenzellschicht @de
IAO_0000118: epidermal cell layer
IAO_0000118: epidermale Zellschicht @de
IAO_0000118: surface cell layer
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-180 Harris, J.M. et al. (1968). The Vinifera grape berry= anatomical study. Botanical Gazette 129=1-23 Rosenquist, J.K., Morrison, J.C. (1989). Some factors affecting cuticle and wax accumulation. American Journal of Enology and Viticulture 40=241-244.
has db xref: PO:0000112

Epidermal Outer Pericarp
type: Class
subclass of: Outer Pericarp
disjoint with: Surface Outer Pericarp
IAO_0000112: Cabernet Sauvignon epidermal outer pericarp at maturity comprises cuticle (4.5-6 μm thick with epicuticular wax crystalloids 0.8-1.5 μm height creating bloom, total wax content 140-190 μg/cm²) and epidermis (single cell layer 24-32 μm radial height, cells 35-55 μm tangential width, outer wall 4-5.5 μm thick heavily cutinized), bearing approximately 95 stomata per mm² (mostly closed/non-functional at maturity) and 12 lenticels per mm², with total epidermal outer pericarp thickness 28-38 μm providing water barrier limiting transpiration to 0.8-1.5 g H₂O m⁻² h⁻¹ at 25°C and 50% RH. Chardonnay white cultivar epidermal outer pericarp showing cultivar characteristics= thinner cuticle (2.5-4 μm) with lower wax content (80-120 μg/cm²) than typical red cultivars, epidermis (18-28 μm height) with moderate outer wall thickness (2.5-4 μm), higher stomatal density (130-180 per mm²) than Cabernet Sauvignon, creating epidermal outer pericarp 20-32 μm thickness with higher water permeability (1.2-2 g H₂O m⁻² h⁻¹) than thicker red cultivar epidermis. Syrah epidermal outer pericarp wax analysis by GC-MS showing wax composition= alkanes (C25-C33, primarily C29 and C31) comprising 42% of total wax, primary alcohols (C24-C32, primarily C26 and C28) 28%, fatty acid esters 16%, other components 14%, with total epicuticular wax 165 μg/cm² providing characteristic waxy bloom appearance and hydrophobic surface (water contact angle 95-110°). Pinot Noir epidermal outer pericarp light exposure effects= sun-exposed berries developing thicker cuticle (5-7 μm versus 3-4.5 μm shaded), higher wax content (180-220 versus 90-130 μg/cm²), and higher flavonol concentration in epidermal cells (quercetin glycosides 1.5-2.5 mg/g versus 0.5-1 mg/g), demonstrating sunlight induction of protective compounds and barrier enhancement in epidermal outer pericarp. Merlot epidermal outer pericarp stomatal development and function= stomata forming during weeks 2-4 post-fruit set reaching density 110-140 per mm² at B…
IAO_0000114: IAO_0000122
IAO_0000115: An epidermal outer pericarp is the outermost portion of the outer pericarp comprising the epidermis and cuticle layers (with or without hypodermis depending on classification), representing the absolute surface of the berry in direct contact with external environment, typically 15-45 μm total thickness (epidermis plus cuticle), serving as primary protective barrier against water loss, UV radiation, pathogen invasion, and mechanical damage while bearing specialized structures (stomata, lenticels, trichome scars) important for gas exchange and berry surface characteristics. Epidermal outer pericarp comprises= (1) cuticle (outermost acellular layer) 2-8 μm thick at maturity, composed of cutin (cross-linked polyester polymer of C16 and C18 hydroxy fatty acids), waxes (aliphatic compounds including alkanes, alcohols, aldehydes, ketones, esters), and epicuticular wax crystalloids projecting from surface creating bloom (waxy appearance) cuticle functions include water barrier reducing transpiration (permeability 10⁻⁸ to 10⁻⁹ m s⁻¹), pathogen barrier resisting penetration, UV protection through light scattering, and hydrophobic surface reducing water film formation (2) epidermis (single outermost cell layer) consisting of small tightly-packed cells typically 15-35 μm radial thickness and 20-60 μm tangential width, with thick outer periclinal walls (3-6 μm thick, heavily cutinized and suberized) providing structural support and barrier function, thin inner periclinal walls (0.5-1.5 μm) interfacing with underlying tissues, and lateral anticlinal walls creating cellular boundaries. Epidermal cells show specialized characteristics= small cell size relative to pericarp bulk (15-35 μm height versus 80-180 μm in middle pericarp cells) thick heavily modified outer walls with cuticle integration dense cytoplasm with limited vacuolar space (vacuole occupying 40-60% of cell volume versus 90-95% in middle pericarp) moderate-to-high phenolic content including flavonols and sometimes ant…
IAO_0000116: Epidermal_Outer_Pericarp represents the absolute outermost pericarp layer and is distinguished from Surface_Outer_Pericarp which may include hypodermal layers beneath epidermis. Epidermal outer pericarp provides the primary protective barrier and bears specialized surface structures. Understanding epidermal outer pericarp structure and function is important for comprehending water relations (transpiration, splitting susceptibility), pathogen resistance (barrier to infection), and quality protection (UV screening, mechanical protection). The cuticle component is particularly important for postharvest quality and storage.
IAO_0000118: Beerenoberfläche @de
IAO_0000118: Epidermis @de
IAO_0000118: berry surface
IAO_0000118: cuticle layer
IAO_0000118: epidermales äußeres Perikarp @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-180 Rogiers, S.Y. et al. (2004). Grape berry cv. Shiraz epicuticular wax and transpiration. American Journal of Enology and Viticulture 55=121-127 Rosenquist, J.K., Morrison, J.C. (1989). Some factors affecting cuticle and wax accumulation. American Journal of Enology and Viticulture 40=241-244.
has db xref: PO:0000112

Epidermal Turgor Quality
type: Class
subclass of: Cell Turgor Quality
IAO_0000112: Epidermal turgor assessment in Riesling grape berries reveals values of 0.35±0.06 MPa at véraison providing the skin tautness resisting crack initiation, declining to 0.12±0.04 MPa at harvest maturity when the reduced turgor combined with continued berry expansion creates the stretch conditions predisposing to rain-induced splitting, with the threshold turgor of 0.15 MPa identified as the critical value below which splitting risk increases exponentially during precipitation events.
IAO_0000114: IAO_0000122
IAO_0000115: Epidermal turgor quality is a cell turgor quality that inheres in the outermost cell layer of grapevine organs and represents the hydrostatic pressure within epidermal cells that contributes to surface mechanical integrity, provides the counter-pressure against which guard cells operate for stomatal function, and determines the resistance of plant surfaces to physical damage and pathogen penetration. Within the BFO framework, this quality specifically characterizes the turgor of the tissue layer forming the interface between plant and environment, distinguishing epidermal cell behavior from underlying parenchyma and the specialized guard cells embedded within the epidermis. The ontological significance lies in epidermal turgor maintaining surface tautness that affects cuticular wax orientation, stomatal mechanics, and the physical barrier function of the plant surface against water loss and biotic invasion. Epidermal turgor in grapevine leaves typically ranges from 0.3-0.6 MPa under well-watered conditions, declining with water stress but generally showing smaller fluctuations than guard cell turgor due to the absence of active osmotic regulation mechanisms present in guard cells. The interaction between epidermal and guard cell turgor determines stomatal mechanics, where the aperture reflects the pressure differential rather than absolute values, and epidermal backpressure influences the sensitivity of stomatal response to guard cell turgor changes. In grape berries, epidermal turgor contributes to skin mechanical properties affecting texture perception, splitting resistance, and the force required for berry detachment, with declining turgor during ripening increasing susceptibility to physical damage and Botrytis infection. Measurement of epidermal turgor requires pressure probe access to individual epidermal cells or may be inferred from tissue-level measurements combined with modeling of cellular contributions. Understanding epidermal turgor quality enables inte…
IAO_0000116: Epidermal_Turgor_Quality addresses the surface cell layer contributing to boundary properties and stomatal mechanics. This quality interacts with Guard_Cell_Turgor_Quality in determining stomatal aperture through the mechanical model where aperture = f(Pguard - Pepidermal). In berry context, epidermal turgor relates to but is not identical with Skin_Firmness_Quality which integrates turgor with cell wall mechanical properties.
IAO_0000118: Epidermisturgor @de
IAO_0000118: Hautzellenturgor @de
IAO_0000118: Oberflächenzellturgor @de
IAO_0000118: dermal cell pressure
IAO_0000118: epidermaler Zellturgor @de
IAO_0000118: outer layer turgor
IAO_0000118: skin cell turgor
IAO_0000118: surface cell turgor
IAO_0000119: Franks PJ et al. (1998) A study of stomatal mechanics using the cell pressure probe. Plant, Cell & Environment 21(1): 94-100 Becker T, Knoche M (2012) Deposition, strain, and microcracking of the cuticle in developing 'Riesling' grape berries. Vitis 51(1): 1-6
has db xref: PO:0005679

Equal Trifurcated Tendril
type: Class
subclass of: Trifurcated Tendril
disjoint with: Unequal Trifurcated Tendril
IAO_0000112: An equal trifurcated tendril at node 8 on a highly vigorous shoot of Vitis vinifera cv. Syrah in the northern Rhône Valley, France, exhibiting a true three-way branch point at 6 cm from shoot attachment, dividing into three arms of 10.5 cm, 11 cm, and 11.5 cm length (pairwise ratios 0.95=1, 0.96=1, and 0.91=1), with branch angles of 115, 120, and 125 degrees creating nearly perfect radial symmetry, all three branches showing 2.9-3.1 mm diameter at mid-length indicating balanced vascular development, all exhibiting comparable circumnutation amplitudes of 140-155 degrees in complementary spatial zones, all demonstrating rapid coiling response (8-12 minutes) when experimentally contacted, occurring on a shoot with exceptional vigor (total length 185 cm) in optimally fertilized and irrigated conditions supporting robust three-way resource partitioning, measured at BBCH stage 71 (fruit set) in mid-June, representing the rare achievement of truly balanced trifurcation that maximizes the architectural potential of three-arm design.
IAO_0000114: IAO_0000122
IAO_0000115: A trifurcated tendril exhibiting balanced development across all three branches in Vitis vinifera, characterized by arm length ratios among all pairwise comparisons greater than 0.85=1 indicating nearly equal resource allocation and developmental timing across the three arms, branch angles approximating 120 degrees separation creating geometrically balanced radial architecture, equal or nearly equal diameter across all three branches reflecting similar vascular development and structural investment, and comparable functional capabilities in all arms including similar circumnutation amplitude, coiling response vigor, and load-bearing capacity. Equal trifurcated tendrils develop when three lateral meristems at a single branch point, or meristems at sequential branch points in pseudo-trifurcation, are activated simultaneously or in rapid succession, receive balanced resource allocation throughout development without preferential flows favoring particular arms, and experience uniform environmental conditions without differential stress creating developmental asymmetries. This branching pattern represents optimal morphological expression of trifurcated architecture, maximizing functional benefits of triple searching arms through equivalent exploration capacity in all branches, providing maximum redundancy in attachment opportunities with any combination of arms capable of establishing functional support, and creating mechanically balanced structures that can distribute loads optimally across multiple attachment points when two or three arms achieve contact. Equal trifurcation is relatively rare compared to unequal patterns, typically representing 20-35% of trifurcated tendrils in most cultivars, and requires high vigor and optimal resource availability to support balanced three-way development without resource limitation creating dominance hierarchies.
IAO_0000116: Equal trifurcated tendrils are distinguished from unequal trifurcated tendrils by arm length ratios >0.85=1 across all pairwise comparisons, balanced branch angles approximating 120-degree separation, and equivalent structural and functional development across all three arms. Achievement of equal trifurcation requires substantially higher resource availability than equal bifurcation due to three-way rather than two-way resource partitioning, making this pattern sensitive to vigor variation and stress conditions. Equal trifurcation frequency serves as an indicator of vine resource status, with high frequencies (>30% of trifurcated tendrils) suggesting excellent vigor and resource availability while low frequencies (<15%) indicate moderate resource limitation. Some cultivars show genetic tendencies toward equal trifurcation when resources permit, while others rarely achieve balanced three-arm development even under optimal conditions reflecting different developmental regulation strategies. Functionally, equal trifurcation provides maximum exploration efficiency and attachment redundancy among trifurcated architectures.
IAO_0000118: ausgewogene dreifach-verzweigte Ranke @de
IAO_0000118: balanced trifurcated tendril
IAO_0000118: even tri-arm tendril
IAO_0000118: gleichmäßig dreigabelige Ranke @de
IAO_0000118: symmetrical three-branch tendril
IAO_0000118: symmetrische dreiarmige Kletterorgan @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 136-150 Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 173-194.
has db xref: PO:0025356

Erect Filament
type: Class
subclass of: Filament
IAO_0000112: Pinot Noir hermaphrodite flowers at BBCH 63-65 (active bloom, 30-60% flowers open) exhibit five erect filaments maintaining vertical orientation (5-15° from true vertical), with filaments 3-3.6 mm positioning anthers 0.8-1.4 mm above pistil stigma (pistil 2-2.3 mm), creating optimal self-pollination geometry with pollen falling from elevated dehiscing anthers directly onto receptive stigma below, achieving 48-56% fruit set through efficient autonomous self-pollination. Wild V. vinifera ssp. sylvestris staminate male flowers show particularly robust erect filaments (3.8-4.5 mm) maintaining strictly vertical orientation (0-10° from vertical), elevating large anthers (0.8-1 mm) to 4.6-5.5 mm above receptacle and 4-5 mm above vestigial pistil, maximizing pollen release height for wind dispersal to distant pistillate females. Cabernet Sauvignon under strong wind conditions (15-25 km/h) during bloom shows erect filaments experiencing transient displacement to 20-40° from vertical during wind gusts but recovering to 5-15° vertical orientation between gusts, maintaining adequate anther elevation for self-pollination despite mechanical perturbation and achieving 50-58% fruit set comparable to calm-weather blooms.
IAO_0000114: IAO_0000122
IAO_0000115: An erect filament is a filament that maintains upward vertical or near-vertical orientation (within 0-30° from vertical) following the rapid elongation phase at anthesis, positioning the anther at or above the level of the pistil stigma, characteristic of hermaphrodite and staminate flowers where erect positioning facilitates self-pollination (hermaphrodites) or maximizes pollen dispersal height (staminates), representing the ancestral and functionally optimal orientation for male reproductive function in self-compatible reproductive systems. Erect filaments are characterized by= (1) vertical or near-vertical orientation with filament axis aligned 0-30° from vertical, achieved through inherent growth directionality and tissue structural properties maintaining upright positioning (2) anther positioned at or above stigma level, creating spatial geometry where pollen released from elevated anthers can fall or be blown downward onto lower stigmas (self-pollination in hermaphrodites) or be dispersed into air currents for cross-pollination (3) straight or slightly curved filament morphology without the pronounced downward curvature characteristic of reflex filaments (4) maintenance of erect positioning throughout anthesis and post-anthesis periods (BBCH 61-69) until senescence causes general structural collapse. Erect filaments in hermaphrodite flowers position anthers typically 0.5-1.5 mm above the pistil stigma (with 2.5-4 mm filaments supporting 0.6-0.9 mm anthers above 1.8-2.4 mm pistils), creating optimal geometry for autonomous self-pollination= pollen released from anthers falls under gravity or is carried by slight air movements downward to contact the stigma surface positioned directly below, with the elevated anther position also allowing pollen dispersal to adjacent flowers for local cross-pollination. Erect filaments in staminate flowers achieve greater anther elevation (typically 3-4.5 mm above receptacle base with 3-4.5 mm filaments supporting 0.7-1.1 mm ant…
IAO_0000116: Erect_Filament represents the upright orientation characteristic of hermaphrodite and staminate flowers, distinguished from reflex filaments (strongly curved downward >60-120° from vertical in functionally female/pistillate flowers) by vertical positioning and from horizontal or variable orientations in vestigial/rudimentary stamens. The erect orientation is functionally essential for self-pollination capability in hermaphrodite flowers by positioning pollen source above pollen destination, and is the defining morphological feature distinguishing hermaphrodite from functionally female flowers where reflex orientation prevents self-pollination. Erect filament maintenance represents a stable developmental and structural outcome of normal stamen development in self-compatible flower types, contrasting with the specific developmental modifications creating reflex curvature in functionally female types. Understanding erect versus reflex filament determination is central to Vitis sex determination biology and reproductive strategy evolution.
IAO_0000118: aufrechter Staubfaden @de
IAO_0000118: gerader Staubblattfaden @de
IAO_0000118: upright stamen stalk
IAO_0000118: vertical filament
IAO_0000118: vertikales Filament @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 99-106 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 93-101 Carbonneau, A. (1983). Stérilités mâle et femelle dans le genre Vitis. Agronomie 3=635-644.
has db xref: PO:0009067

Erineum Formation Resistance Disposition
type: Class
subclass of: Eriophyid Mite Resistance Disposition
IAO_0000112: Mechanistic investigation of Erineum_Formation_Resistance_Disposition at INRAE Montpellier compared cellular responses to Colomerus vitis feeding in susceptible V. vinifera 'Carignan' versus resistant V. rupestris accessions using microscopy and gene expression analysis. Leaf pieces were infested with standardized mite numbers, and cellular responses were monitored at 24, 48, 72, and 168 hours post-infestation. On susceptible 'Carignan', mite feeding induced visible trichome proliferation at 48 hours, with recognizable erineum structures by 72 hours and fully developed felt-like galls by 168 hours. Trichome length increased 8-fold (from 50μm to 400μm) within developing erinea, and expression of trichome-associated genes (MYB transcription factors, structural genes) was strongly upregulated. On resistant V. rupestris, initial mite probing occurred normally, but by 24 hours, cells at and adjacent to feeding sites showed browning and collapse characteristic of hypersensitive response. No trichome proliferation was induced, and by 72 hours, mites had died or emigrated from the necrotic areas. Gene expression analysis revealed rapid upregulation of defense-associated genes (PR-1, chitinase, phenylalanine ammonia-lyase) in V. rupestris but not in 'Carignan' following mite feeding. These findings demonstrate that Erineum_Formation_Resistance_Disposition in V. rupestris involves active recognition of mite feeding and deployment of defense responses that sacrifice attacked cells rather than supporting gall development, mechanistically parallel to effector-triggered immunity against pathogens.
IAO_0000114: IAO_0000122
IAO_0000115: An Erineum_Formation_Resistance_Disposition is an Eriophyid_Mite_Resistance_Disposition that inheres in a Vitis plant leaf and is realized through defense processes that prevent or limit the induction and development of erinea—the characteristic felt-like galls formed on leaf surfaces in response to feeding by the erineum strain of the grape erineum mite (Colomerus vitis). This disposition represents resistance to a specific host-parasite interaction in which mite feeding on the abaxial (lower) leaf epidermis triggers abnormal proliferation of epidermal trichomes, creating convex blisters visible on the adaxial (upper) surface with corresponding concave, felt-lined pockets on the lower surface where mites feed and reproduce within the protective trichome mass. Erineum development requires coordinated plant responses to mite feeding including localized suppression of normal developmental programs, induction of trichome initiation and hyper-elongation, and maintenance of the modified tissue as a favorable mite habitat. Erineum_Formation_Resistance_Disposition disrupts this sequence through alternative host responses including hypersensitive cell death at feeding sites preventing the coordinated tissue response, failure of epidermal cells to respond to mite-secreted effectors or growth regulators, constitutive trichome density that may physically impede mite access to preferred feeding sites, or rapid wound healing responses that abort incipient gall development. Substantial variation in erineum susceptibility exists among V. vinifera cultivars and wild Vitis species, with some genotypes essentially immune to erineum formation, providing genetic resources for understanding resistance mechanisms and potential breeding applications where erineum is economically or aesthetically problematic.
IAO_0000116: Erineum_Formation_Resistance_Disposition is_a Eriophyid_Mite_Resistance_Disposition. Erinea are leaf galls specifically induced by the erineum strain of Colomerus vitis through manipulation of plant trichome development. Resistance operates by preventing the coordinated plant response required for gall formation, analogous to Gall_Formation_Resistance_Disposition against foliar phylloxera. Erineum damage is primarily cosmetic in commercial viticulture but may be problematic for fresh grape sales or vineyard tourism. Wild Vitis species, particularly V. rupestris and V. amurensis, provide potential resistance sources.
IAO_0000118: Colomerus vitis gall resistance
IAO_0000118: Erineum-Bildungs-Resistenz-Disposition @de
IAO_0000118: Filzgallen-Resistenz @de
IAO_0000118: Pockenmilben-Gallen-Resistenz @de
IAO_0000118: erineum resistance
IAO_0000118: leaf gall mite resistance
IAO_0000119: Duso C, de Lillo E (1996) Grape, Eriophyoid Mites: Their Biology, Natural Enemies and Control, Elsevier Westphal E et al. (1990) Histological observations on grapevine leaves showing the erineum strain of Colomerus vitis (Acari: Eriophyidae), Entomologia Generalis 15:261-270 Smith LM, Stafford EM (1948) The bud mite and the erineum mite of grapes, Hilgardia 18:317-334
has db xref: PO:0025034

Eriophyid Mite Resistance Disposition
type: Class
subclass of: Mite Resistance Disposition
disjoint with: Spider Mite Resistance Disposition
IAO_0000112: Systematic screening for Eriophyid_Mite_Resistance_Disposition at Hochschule Geisenheim University evaluated Colomerus vitis erineum strain colonization across 50 cultivars using controlled mite transfer and natural field infestation. Detached leaf assays involved placing mite-infested leaf pieces on test cultivar leaves and scoring erineum development at 14 and 28 days post-transfer on a 0-5 scale based on gall coverage. Field assessment scored natural erineum development at mid-season. V. vinifera 'Silvaner' showed extreme susceptibility with rapid erineum development (score 4.5 at 14 days, 5.0 at 28 days in detached leaves 4.2 field score) covering over 60% of adaxial leaf surface with corresponding felt-like galls on abaxial surfaces. 'Riesling' demonstrated moderate Eriophyid_Mite_Resistance_Disposition (detached: 2.2 at 14 days, 2.8 at 28 days field: 1.8), with erineum development delayed and limited in extent. Remarkably, certain V. amurensis accessions exhibited apparent immunity with no erineum development (scores 0.0) despite successful mite transfer, suggesting complete resistance to gall induction. Microscopic examination revealed that attempted feeding on resistant V. amurensis leaves triggered rapid browning of contacted cells within 24 hours, preventing the coordinated epidermal proliferation required for erineum formation. This hypersensitive-like response parallels mechanisms observed in pathogen resistance, suggesting that Eriophyid_Mite_Resistance_Disposition may involve active recognition and defense rather than passive incompatibility.
IAO_0000114: IAO_0000122
IAO_0000115: An Eriophyid_Mite_Resistance_Disposition is a Mite_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit colonization, feeding, gall induction, or population development by eriophyid mites (Eriophyoidea), microscopic, worm-shaped mites that are highly specialized parasites of grapevine causing distinctive erineum galls on leaves and damaging buds. This disposition represents resistance to the grape erineum mite (Colomerus vitis), which in its erineum strain induces characteristic felt-like galls (erinea) on leaf undersides, and in its bud mite strain causes stunted, distorted shoot growth, as well as the grape rust mite (Calepitrimerus vitis), which damages buds and young foliage. Eriophyid mites are among the smallest arthropods (100-300 μm), possess only two pairs of legs, and feed by penetrating individual epidermal cells with their stylet-like mouthparts, either triggering abnormal cell proliferation forming galls or causing cell death and tissue scarring. Resistance mechanisms may include leaf anatomical features (stomatal density, trichome presence, epidermal cell properties) affecting mite access and feeding success, biochemical factors preventing or limiting gall induction, rapid cell death responses sacrificing attacked cells before gall development proceeds, and overall plant vigor enabling tolerance to mite damage. Eriophyid mite damage is generally considered of limited economic importance in commercial viticulture except where severe bud mite infestation reduces fruitfulness, but can be cosmetically problematic in direct-market operations and may serve as reservoirs for virus transmission in some systems.
IAO_0000116: Eriophyid_Mite_Resistance_Disposition is_a Mite_Resistance_Disposition. Eriophyid mites include both gall-inducing (erineum strain of C. vitis) and non-gall-inducing (bud mite strain of C. vitis, rust mite C. vitis) forms, with different damage symptoms requiring separate assessment. Child classes include Erineum_Formation_Resistance_Disposition (resistance to leaf galling) and Bud_Mite_Resistance_Disposition (resistance to bud damage). Eriophyid mites are highly host-specific, with C. vitis found only on Vitis, limiting their ecological impact but ensuring consistent pest pressure in vineyards.
IAO_0000118: Eriophyiden-Resistenz @de
IAO_0000118: Eriophyoidea resistance
IAO_0000118: Gallmilben-Resistenz-Disposition @de
IAO_0000118: Pockenmilben-Abwehr @de
IAO_0000118: gall mite resistance
IAO_0000118: rust mite resistance
IAO_0000119: Duso C, de Lillo E (1996) Grape, Eriophyoid Mites: Their Biology, Natural Enemies and Control, Elsevier Smith LM, Stafford EM (1948) The bud mite and the erineum mite of grapes, Hilgardia 18:317-334 Walton VM et al. (2007) Relationship between rust mites Calepitrimerus vitis and bud damage on selected grape cultivars, Vitis 46:66-70
has db xref: no direct PO equivalent

Erosion Control Role
type: Class
subclass of: Soil Conservation Role
disjoint with: Soil Building Role
IAO_0000112: Touriga Nacional vines on the steep terraced socalcos of the Douro Valley bearing an erosion control role anchor schist soils on 30-50° gradients through root penetration into fractured bedrock at 3-6 m depth, with traditional stone terrace walls reducing slope length to 3-8 m limiting rill formation, vine canopy intercepting 20-30% of rainfall energy during summer convective storms, and managed inter-row cover of Medicago polymorpha reducing surface runoff velocity by 60-80% compared to bare tilled soil, collectively reducing measured erosion rates from 30-45 t/ha/year (bare soil) to 3-8 t/ha/year under integrated vine-terrace-cover crop management.
IAO_0000114: IAO_0000122
IAO_0000115: A soil conservation role that inheres in a grapevine whose root system, canopy cover, and associated ground management practices actively prevent or reduce the detachment and transport of soil particles by water, wind, or tillage forces, maintaining soil depth and structural integrity on the vineyard site.
IAO_0000116: Erosion_Control_Role addresses the preventive dimension of soil conservation — maintaining existing soil resources against degradation. Vineyard erosion is driven by the interaction of slope gradient, rainfall intensity, soil erodibility, and management practices: the vine's contribution to erosion control is mediated through multiple mechanisms including root reinforcement of soil shear strength (increasing soil cohesion by 5-20 kPa), canopy interception reducing raindrop kinetic energy, and organic matter inputs improving soil aggregate stability. The role is amplified when combined with structural measures (terraces, contour planting) and vegetative measures (cover crops, mulching).
IAO_0000118: Bodenverlust-Schutz-Rolle @de
IAO_0000118: Erosionskontroll-Rolle @de
IAO_0000118: Erosionsverhütungs-Rolle @de
IAO_0000118: anti-erosion role
IAO_0000118: erosion prevention role
IAO_0000118: soil loss control role
IAO_0000119: Rodrigo-Comino J (2018) Five decades of soil erosion research in Mediterranean vineyards, Geomorphology 307: 204-217 Prosdocimi M et al. (2016) Soil water erosion on Mediterranean vineyards, Catena 141: 1-21 Novara A et al. (2019) Cover crop impact on soil loss in a vineyard, Catena 172: 145-153
has db xref: no direct PO equivalent

Erroneous Synonym
type: Class
subclass of: Synonym
IAO_0000112: The name Sauvignonasse was erroneously applied to Sauvignon Blanc plantings in Chile for decades until DNA analysis in the 1990s revealed that approximately 70% of Chilean vineyards labeled Sauvignon Blanc were actually Sauvignonasse (VIVC prime name Sauvignon Vert, synonym Friulano/Tocai Friulano), a genetically distinct cultivar — similarly, Malbec plantings in Argentina long included material misidentified as Malbec that was subsequently revealed through SSR profiling to be genetically distinct, and Petite Sirah in California was shown to comprise a mixture of true Durif and Peloursin, both erroneously designated under a single synonym.
IAO_0000114: IAO_0000122
IAO_0000115: A synonym that was incorrectly applied to a grapevine cultivar through misidentification, taxonomic confusion, or propagation error, creating a false nomenclatural link between a name properly belonging to one cultivar and a genetically distinct cultivar to which it was mistakenly assigned.
IAO_0000116: Erroneous_Synonym documents nomenclatural errors that propagated through the viticultural system before molecular identification tools became available. These errors arose through multiple mechanisms including visual misidentification of morphologically similar cultivars, confusion of seedlings with their parents, accidental mixing of propagation material in nurseries, and perpetuation of historical misattributions in ampelographic literature: some erroneous synonyms persisted for over a century before molecular resolution. The documentation of erroneous synonymy is critical for correcting historical records, understanding the true genetic composition of old vineyard plantings, and preventing recurring misidentification. Erroneous synonyms are flagged distinctly from valid synonyms in the VIVC and OIV databases.
IAO_0000118: Fehlbezeichnung @de
IAO_0000118: erroneous identification name
IAO_0000118: false synonym
IAO_0000118: fehlerhafte Sortenbezeichnung @de
IAO_0000118: irrtümliches Synonym @de
IAO_0000118: misapplied name
IAO_0000119: This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 Meredith CP (2003) Science as a window into wine history, Proceedings of the 3rd International Symposium on Molecular Markers pp: 71-78 Maul E and Töpfer R (2015) Vitis International Variety Catalogue (VIVC): a cultivar database, Vitis 54: 155-157
has db xref: no direct PO equivalent

Esca Resistance Disposition
type: Class
subclass of: Trunk Disease Resistance Disposition
IAO_0000112: Comparative analysis of Esca_Resistance_Disposition at the University of Florence employed controlled trunk inoculation of 15 cultivars with Phaeomoniella chlamydospora to characterize early resistance responses. Six months post-inoculation, wood cores were extracted and analyzed for extent of vascular discoloration, pathogen DNA quantity (qPCR), and host defense gene expression. 'Sangiovese' (tolerant) exhibited 65% shorter wood streaking (mean 4.2 cm versus 12.1 cm in susceptible 'Trebbiano'), 78% lower Pch DNA concentration, and 3.5-fold higher expression of genes encoding stilbene synthase, phenylalanine ammonia-lyase, and chitinase in tissues adjacent to inoculation sites. Histological examination revealed that 'Sangiovese' produced tyloses in 45% of vessels within 5mm of infection versus only 12% in 'Trebbiano', and accumulated dense phenolic deposits visible as dark reaction zones compartmentalizing the infection. Phytotoxin sensitivity assays showed that 'Sangiovese' callus tissue maintained 70% viability when exposed to 50 μg/mL scytalone, while 'Trebbiano' callus viability dropped to 30% at equivalent concentrations, demonstrating both structural and biochemical components of enhanced Esca_Resistance_Disposition.
IAO_0000114: IAO_0000122
IAO_0000115: An Esca_Resistance_Disposition is a Trunk_Disease_Resistance_Disposition that inheres in a Vitis vinifera plant and is realized through defense processes that limit infection, colonization, and pathogenesis by the fungal complex causing esca disease, primarily Phaeomoniella chlamydospora (Pch), Phaeoacremonium minimum (Pm), and the basidiomycete Fomitiporia mediterranea (Fmed). This disposition represents the capacity to resist the progressive wood degradation and vascular dysfunction caused by these pathogens acting in succession or combination, manifesting as various syndromes including brown wood streaking (young vine decline), Petri disease, and classical esca with its characteristic white rot and tiger-stripe foliar symptoms. Esca resistance mechanisms include efficient wound healing limiting initial Pch colonization, compartmentalization of vascular infections through tylosis formation and accumulation of phenolic compounds in vessel-occluding gels, tolerance to the naphthoquinone phytotoxins (scytalone, isosclerone) produced by Pch and Pm, and resistance to the lignin-degrading enzymes of Fmed that cause white rot of heartwood. The chronic nature of esca, with symptoms often appearing years or decades after initial infection, complicates resistance evaluation. No cultivar is immune, but substantial variation exists, with 'Cabernet Sauvignon' and 'Merlot' generally showing better tolerance than 'Sauvignon Blanc', 'Ugni Blanc', and 'Grenache'. Understanding esca resistance dispositions is critical for cultivar and rootstock selection to maximize productive vineyard lifespan, as esca has become the most economically significant trunk disease in European viticulture.
IAO_0000116: Esca_Resistance_Disposition is_a Trunk_Disease_Resistance_Disposition. Esca is a disease complex involving multiple fungal species acting in succession: Phaeomoniella chlamydospora and Phaeoacremonium species cause vascular symptoms, while Fomitiporia mediterranea causes white rot of mature wood. Child classes include Wound_Compartmentalization_Disposition and Tylosis_Formation_Disposition representing specific resistance mechanisms. Esca resistance evaluation requires long-term studies due to the chronic disease progression, with controlled inoculation studies providing early indicators of potential field tolerance.
IAO_0000118: Esca-Resistenz-Disposition @de
IAO_0000118: Esca-Toleranz @de
IAO_0000118: Phaeomoniella resistance
IAO_0000118: Phaeomoniella-Resistenz @de
IAO_0000118: black measles resistance
IAO_0000118: esca complex tolerance
IAO_0000119: Gramaje D et al. (2018) Managing grapevine trunk diseases with respect to etiology and epidemiology, Plant Disease 102:12-39 Magnin-Robert M et al. (2011) Changes in plant metabolism and accumulation of fungal metabolites in response to esca proper and apoplexy expression in the whole grapevine, Phytopathology 101:424-436 Murolo S, Romanazzi G (2014) Effects of grapevine cultivar, rootstock and clone on esca disease, Australasian Plant Pathology 43:215-221
has db xref: no direct PO equivalent

Esca Symptom Quality
type: Class
subclass of: Fungal Infection Indicator Quality
IAO_0000112: Esca symptom quality assessment in 25-year-old Barossa Valley Shiraz documented the prevalence and impact of esca complex in an aging vineyard approaching economic replanting threshold. Annual surveys scored esca symptom quality using the standard foliar symptom scale as 0 = no symptoms, 1 = mild interveinal chlorosis affecting 1-3 leaves, 2 = moderate tiger-stripe affecting 4-10 leaves, 3 = severe symptoms on more than 10 leaves or partial defoliation, 4 = apoplexy (complete sudden collapse). Cumulative esca symptom quality assessment showed 35% of vines expressing foliar symptoms at least once over a 5-year monitoring period, with year-to-year symptom expression highly erratic such that only 40% of previously symptomatic vines showed symptoms in consecutive years. Apoplexy events (esca symptom quality score 4) occurred in 3-5% of vines annually during hot January weather, with affected vines showing complete desiccation of leaves and fruit within days of initial wilting symptoms. Cross-sectional examination of symptomatic trunks revealed characteristic esca internal symptoms including white soft rot in the heartwood, dark vascular streaking radiating from pruning wounds, and the brown-black necrosis associated with Phaeomoniella colonization of xylem vessels. The esca symptom quality prevalence informed replanting decision, with 35% cumulative incidence combined with 3-5% annual mortality establishing that vineyard productivity was declining faster than acceptable, triggering block-by-block replacement planning prioritizing the most severely affected sections.
IAO_0000114: IAO_0000122
IAO_0000115: Esca symptom quality is a fungal infection indicator quality that inheres in grapevine organisms infected by the complex of wood-colonizing fungi causing esca disease and represents the characteristic disease manifestations including the dramatic "tiger-stripe" or "leopard-spot" interveinal chlorosis and necrosis on leaves, the black measles spotting on berries, the sudden vine death ("apoplexy") occurring without warning during hot weather, and the internal wood symptoms including the white soft rot and dark streaking visible in cross-sectioned trunks and cordons, with the esca complex caused primarily by Phaeomoniella chlamydospora, Phaeoacremonium minimum, and various basidiomycete wood-decay fungi including Fomitiporia mediterranea. This quality captures the diagnostic features of one of the most economically devastating trunk disease complexes affecting mature vineyards worldwide, recognizing that esca causes progressive vine decline reducing productivity over multiple seasons while also causing sudden catastrophic mortality that can eliminate individual vines without warning. The ontological significance of esca symptom quality lies in its role enabling diagnosis of this chronic, incurable disease affecting vine longevity and vineyard sustainability, with symptom recognition essential for identifying affected vines, estimating disease prevalence, and implementing management strategies aimed at limiting disease spread and maintaining productivity in affected vineyards. The biological basis of esca symptoms encompasses the vascular colonization by pioneer pathogens (Phaeomoniella, Phaeoacremonium) entering through pruning wounds, the subsequent wood decay by basidiomycete fungi creating the soft white rot, the toxin production by fungal colonizers causing the characteristic foliar symptoms, and the progressive vascular dysfunction leading to water stress that triggers the dramatic apoplexy symptoms during high evaporative demand conditions. The symptom expressio…
IAO_0000116: Esca_Symptom_Quality is_a Fungal_Infection_Indicator_Quality, representing the diagnostic symptoms of the esca disease complex caused by multiple wood-colonizing fungi. The tiger-stripe foliar pattern is pathognomonic but expression is erratic between seasons. Apoplexy (sudden vine death) typically occurs during hot weather with high evaporative demand. Internal wood symptoms (white rot, vascular streaking) visible only in cross-section. Disease complex involves multiple fungal species with different roles. Chronic nature affecting vineyard longevity makes this a primary economic concern in mature vineyards worldwide.
IAO_0000118: Esca-Symptome @de
IAO_0000118: Rebholzkrankheit-Symptome @de
IAO_0000118: Schwarze Masern-Symptome @de
IAO_0000118: Tigerstreifen-Symptome @de
IAO_0000118: black measles symptoms
IAO_0000118: esca symptoms
IAO_0000118: grapevine trunk disease symptoms
IAO_0000118: tiger stripe symptoms
IAO_0000119: Mugnai L et al. (1999) Esca (black measles) and brown wood-streaking: two old and elusive diseases of grapevines. Plant Disease 83:404-418 Bertsch C et al. (2013) Grapevine trunk diseases: complex and still poorly understood. Plant Pathology 62:243-265 Gramaje D et al. (2018) Managing grapevine trunk diseases with respect to etiology and epidemiology: current strategies and future prospects. Plant Disease 102:12-39
has db xref: PO:0025034

Established Vine Role
type: Class
subclass of: Vine Age Role
IAO_0000112: A 7-year-old Syrah vine bears an Established_Vine_Role with full cordon structure and stable spur positions, producing 80% of expected mature yield while root system continues developing toward the depth and distribution characteristic of mature vines. An 8-year-old Chardonnay vine serves in an Established_Vine_Role contributing to commercial wine production, with fruit quality now approaching mature character though vintage-to-vintage variation remains higher than in fully mature blocks. A 6-year-old grafted vine recovered from young vine decline bears an Established_Vine_Role, its delayed development reaching productive stability later than optimally established vines.
IAO_0000114: IAO_0000122
IAO_0000115: A vine age role that inheres in a grapevine that has completed establishment and initial training but has not yet reached full mature productivity, typically spanning years 5-10 after planting when root system expansion continues, vine architecture stabilizes, and production approaches mature levels. Established vines have completed the major structural training (trunk, cordons or head, initial spur positions) and can support commercial crop loads, though yields and fruit character may continue evolving as root systems mature and vine balance optimizes. The established phase represents the transition from investment (establishment costs, restricted production) toward return (commercial yields, characteristic fruit quality), with vineyard economics improving as production increases while per-vine management intensity decreases. Established vines typically show vigorous growth capacity that must be managed through appropriate canopy practices, as the developing root system can supply more resources than the maturing vine optimally utilizes. Fruit quality from established vines may approach but not fully equal mature vine quality, with the continued physiological development reflected in evolving wine character across vintages.
IAO_0000116: Established_Vine_Role captures the intermediate phase between the intensive management of young vines and the stable productivity of mature vines. The category recognizes that vine development is continuous rather than abrupt—there is no single moment when a vine transitions from "establishing" to "mature"—with the established phase representing the period of continued development between clear youth and full maturity. Fruit from established vines is increasingly incorporated into premium programs as quality approaches mature standards, though some producers maintain distinction between established and mature vine sources for critical bottlings. The established phase duration varies substantially vigorous varieties on fertile sites may reach mature status by year 8, while low-vigor combinations on challenging sites may remain in extended establishment for 12+ years.
IAO_0000118: developing vine
IAO_0000118: entwickelnde Rebe @de
IAO_0000118: established vine
IAO_0000118: etablierte Rebe @de
IAO_0000118: intermediate-age vine
IAO_0000118: mittelaltrige Rebe @de
IAO_0000118: transitional vine
IAO_0000118: Übergangsrebe @de
IAO_0000119: Keller M (2015) The Science of Grapevines, Academic Press Dry PR, Coombe BG (2004) Viticulture Volume 1 - Resources, Winetitles Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles
has db xref: no direct PO equivalent

Establishing Grafted Rootstock Trunk
type: Class
subclass of: Young Grafted Rootstock Trunk
IAO_0000112: Cabernet Sauvignon grafted on 3309C rootstock at 3.5 years post-grafting showing establishing grafted rootstock trunk 4.6 cm diameter, trunk extending 24 cm from root crown to graft union positioned 19 cm above soil, graft union displaying stable 1.8 cm diameter bulge with complete integration, trunk bark 1.4 mm thickness showing characteristic 3309C fine longitudinal fissures and grey-brown coloration, trunk self-supporting without stake, diameter growth 0.5 cm current season, no disease symptoms, supporting full canopy 3.8 m total shoot length and 2.2 kg fruit load indicating transition to production phase
IAO_0000114: IAO_0000122
IAO_0000115: Establishing grafted rootstock trunk is young grafted rootstock trunk in late young stage spanning approximately third year post-grafting and transition into fourth year, characterized by near-complete graft union integration, moderating diameter growth transitioning from rapid juvenile expansion toward stable mature growth rate, well-developed bark showing characteristic rootstock cultivar texture, diameter typically 3.5-5.5 cm approaching mature trunk dimensions, substantially reduced vulnerability with self-supporting capacity, and representing transition phase from young vulnerable trunk toward fully established mature rootstock trunk. Establishing grafted rootstock trunk temporal and developmental definition includes= spanning approximately year 3 post-grafting and transition into year 4 (typically months 24-48 post-grafting), representing late young trunk stage (final phase of young trunk period before achieving mature status), showing transition characteristics (combining some young trunk features with emerging mature trunk properties), approaching but not yet achieving full maturity (developing toward but not yet meeting all criteria for mature trunk classification), and marking establishment completion phase (consolidating foundation established in years 1-2 into robust sustainable trunk structure). Establishing grafted rootstock trunk graft union completion includes= showing largely complete callus integration (first 2 years' active callus formation finished with mature callus tissue fully incorporated into trunk structure), displaying well-established vascular continuity (xylem and phloem connections across graft union essentially complete providing efficient transport comparable to non-grafted trunk), exhibiting stable graft union bulge (swelling at graft union 1.2-2.5 cm diameter increase stabilized with minimal additional callus accumulation), showing increasingly obscure graft line (thickening bark and mature callus integration making original graftin…
IAO_0000116: Establishing_Grafted_Rootstock_Trunk emphasizes transition from young to mature status (year 3-4) and is distinguished from Young_Grafted_Rootstock_Trunk (earlier establishment) and Mature_Grafted_Rootstock_Trunk (fully established) by focus on late young stage approaching maturity. Critical for understanding establishment completion, reduced vulnerability, transition to self-supporting capacity, production phase entry, and the final phase before achieving fully mature trunk status.
IAO_0000118: Late young grafted rootstock trunk
IAO_0000118: Near-mature grafted rootstock trunk
IAO_0000118: Reifender Pfropfstamm @de
IAO_0000118: Sich etablierender verpfropfter Unterlagenstamm @de
IAO_0000118: Transitioning grafted rootstock trunk
IAO_0000118: Übergangs-Wurzelstockstamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pongrácz, D. P. (1983). Rootstocks for Grape-vines. David Philip Publisher.
has db xref: PO:0009047

Establishing Grafted Scion Trunk
type: Class
subclass of: Young Grafted Scion Trunk
IAO_0000112: Cabernet Sauvignon establishing grafted scion trunk on 110R vigorous rootstock in Napa Valley during years 2-3 develops bilateral cordons at 75 cm above union (85 cm above soil) with 14-18 spur positions by year 3 dormancy, achieves 36-48 mm scion diameter with 3 annual rings (year 1= 3.0 mm, year 2= 5.2 mm, year 3= 4.5 mm), rootstock diameter 42-54 mm below union, accumulates 85-110 g combined starch (scion 30-42 g, rootstock 55-68 g), supports year 3 crop of 22-28 clusters (2.8-4.2 kg fruit), and demonstrates vigorous rootstock-enhanced canopy requiring intensive shoot management
IAO_0000114: IAO_0000122
IAO_0000115: An establishing grafted scion trunk is a young grafted scion trunk during the critical architectural development period (typically years 2-3 post-planting) when permanent vine structure is defined, rootstock-scion interaction patterns are established, and transition from establishment to regular productivity occurs, representing the formative phase when rootstock vigor effects, graft union stability, and long-term scion architecture are confirmed. Establishing grafted scion trunk development during years 2-3 involves= selection and positioning of permanent cordons or head positions (accounting for union position 5-15 cm above soil), development of spur or cane positions for fruiting, progressive scion diameter increase (from 16-28 mm at year 2 start to 28-50 mm by year 3 end depending on rootstock), rootstock-mediated carbohydrate reserve accumulation (from 30-55 g combined at year 2 start to 60-105 g by year 3 end= scion 22-38 g, rootstock 38-67 g), and transition from minimal cropping to approaching commercial loads (0-12 clusters year 2, 12-28 clusters year 3 depending on rootstock vigor). Establishing grafted scion trunk architectural development varies by training system and rootstock= vigorous rootstock vertical shoot positioning (establishing 1-2 bilateral cordons at 60-90 cm height, rapid cordon extension 80-120 cm length by year 3 on SO4, 1103P, 110R), moderate rootstock systems (balanced cordon development 60-100 cm length by year 3 on 5BB, 420A, 101-14Mgt), low-vigor rootstock systems (slower cordon establishment 50-80 cm by year 3 on 3309C, Riparia Gloire), and head-trained systems (establishing head 35-65 cm above union with 3-8 positions, faster on vigorous rootstocks). Establishing grafted scion trunk anatomical characteristics include= scion annual ring formation (2.5-6 mm radial increments reflecting rootstock vigor, compared to 2.5-5 mm in own-rooted), scion bark thickening (2-3 mm year 2 to 3-5 mm year 3), graft union swelling stabilized (typicall…
IAO_0000116: Establishing_Grafted_Scion_Trunk emphasizes formative architecture phase with rootstock influence and is distinguished from Young_Grafted_Scion_Trunk (broader establishment including year 1), specific year trunks (First/Second_Year), and Mature_Grafted_Scion_Trunk (completed architecture) by training system implementation with rootstock-mediated development. Critical for rootstock selection impacts on establishment timeline, architecture development accounting for union position, rootstock vigor effects on training decisions, and compatibility assessment during formative period.
IAO_0000118: Architecture establishment grafted trunk
IAO_0000118: Architekturentwicklung Veredelungsstamm @de
IAO_0000118: Erziehungsphase Aufpropfung @de
IAO_0000118: Etablierungsphase gepfropfter Stamm @de
IAO_0000118: Training phase grafted scion
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pongrácz, D. P. (1983). Rootstocks for Grape-vines. David Philip Publisher.
has db xref: PO:0009047

Establishing Young Own Rooted Trunk
type: Class
subclass of: Young Own Rooted Trunk
IAO_0000112: Cabernet Sauvignon establishing young own-rooted trunk in Napa Valley during years 2-3 develops bilateral cordons at 75 cm height with 12-16 spur positions by year 3 dormancy, achieves 32-42 mm trunk diameter with 3 annual rings (year 1= 2.8 mm, year 2= 4.5 mm, year 3= 3.8 mm), accumulates 65-85 g starch reserves, supports year 3 crop of 18-24 clusters (2.0-3.5 kg fruit), and establishes mature canopy architecture ready for year 4 commercial production
IAO_0000114: IAO_0000122
IAO_0000115: An establishing young own-rooted trunk is a young own-rooted trunk during the critical architectural development period (typically years 2-3 post-planting) when permanent vine structure is defined, training systems are implemented, and transition from establishment to regular productivity occurs, representing the formative phase determining long-term vine architecture and productivity potential. Establishing young own-rooted trunk development during years 2-3 involves= selection and positioning of permanent cordons or head positions, development of spur or cane positions for annual fruiting, progressive trunk diameter increase (from 15-25 mm at year 2 start to 25-45 mm by year 3 end), increasing carbohydrate reserve accumulation (from 25-45 g at year 2 start to 50-90 g by year 3 end), and transition from minimal/no cropping to approaching commercial crop loads (0-10 clusters year 2, 10-25 clusters year 3 depending on vigor). Establishing young own-rooted trunk architectural development varies by training system= vertical shoot positioning systems (establishing 1-2 bilateral cordons at 60-90 cm height with spur positions every 10-20 cm), head-trained systems (establishing head at 30-60 cm height with 3-8 spur or cane positions), high-wire systems (establishing cordon at 120-180 cm height for pergola or overhead systems), and specialized systems (lyre, Scott Henry, Geneva Double Curtain requiring specific architectural development). Establishing young own-rooted trunk anatomical characteristics during years 2-3 include= annual ring formation producing 2.5-5 mm radial increments (compared to 1-3 mm in mature trunks and 5-8 mm in year 1), progressive bark thickening (increasing from 2-3 mm to 3-5 mm), expanding sapwood cross-section (years 2-3 rings providing majority of water transport), beginning heartwood formation (central pith and year 1 wood may show early discoloration or reduced function), and cordon or arm development showing similar anatomical progression. Est…
IAO_0000116: Establishing_Young_Own_Rooted_Trunk emphasizes formative architectural development and is distinguished from First_Year_Own_Rooted_Trunk (initial establishment), Second_Year_Own_Rooted_Trunk (single year acceleration), and Mature_Own_Rooted_Trunk (established productive phase) by focus on training system implementation and architecture definition. Critical for long-term productivity foundation, optimal training decisions, crop load progression, and establishing disease-free trunk structure.
IAO_0000118: Architecture development phase
IAO_0000118: Architekturentwicklungs-Stamm @de
IAO_0000118: Erziehungsphase Rebstamm @de
IAO_0000118: Etablierungsphase-Stamm @de
IAO_0000118: Training establishment trunk
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Smart, R., & Robinson, M. (1991). Sunlight into Wine= A Handbook for Winegrape Canopy Management. Winetitles.
has db xref: PO:0009047

Establishment Cost
type: Class
subclass of: Cost Of Production
IAO_0000112: Establishment cost for a new Blaufränkisch vineyard in Mittelburgenland (2023 cost estimates) documents a total investment of approximately €30,000-45,000/ha over the 4-year establishment period: land acquisition €8,000-15,000/ha (reflecting Mittelburgenland's moderate land values compared to more prestigious Austrian regions), site preparation €2,000-4,000/ha (soil analysis, subsoil preparation, drainage where needed), trellis system installation €8,000-12,000/ha (vertical shoot positioning system with galvanized steel end posts, intermediate posts, and 3-4 foliage wires), plant material €5,000-8,000/ha (certified Blaufränkisch grafted on appropriate rootstock, 4,500-5,500 vines/ha at €1.20-1.50 per grafted vine), planting operation €2,000-3,000/ha, and young vine maintenance €5,000-8,000/ha cumulative over 3 years of non-productive establishment — with first partial commercial harvest in year 3 and full production reached by year 5-6. Establishment cost for a Cabernet Sauvignon vineyard in Napa Valley (2023 estimates) documents a dramatically higher investment — total €250,000-500,000+/ha including land acquisition at €200,000-400,000+/ha reflecting Napa Valley's exceptional land values, with physical development costs of approximately €50,000-80,000/ha comparable in magnitude to other premium regions.
IAO_0000114: IAO_0000122
IAO_0000115: Establishment cost is a cost of production entity that documents the capital expenditure required to create a productive vineyard from the point of land acquisition or site preparation through to the first commercial harvest, encompassing land acquisition or lease costs (the price of vineyard-suitable land reflecting location, soil quality, water availability, and appellation prestige), site preparation costs (clearing, drainage, soil amendment, erosion control infrastructure), planting infrastructure costs (trellis system materials and installation, irrigation system where applicable, headland and access road construction), plant material costs (rootstock, scion wood, bench grafts, or potted vines, reflecting cultivar, clone, and certification status), planting operation costs (labor and machinery for vine installation, initial training), and young vine maintenance costs during the 2-4 year non-productive establishment period (canopy management, crop thinning or removal, weed and pest control, irrigation management until vines reach commercial production maturity), expressed per hectare with specification of the production system, region, and cost year.
IAO_0000116: Establishment cost documentation captures the capital investment dimension of vineyard economics — the substantial upfront expenditure that must be amortized over the productive life of the vineyard (typically 25-40 years for modern plantings, though some traditional vineyards produce commercially for 60-100+ years) and that represents the primary financial barrier to entry for new vineyard development. The cost structure of vineyard establishment is dominated by land acquisition in premium regions — in Burgundy Grand Cru, Napa Valley, Barossa Valley premium sites, and other prestige appellations, land cost may represent 80-90% of total establishment investment, making vineyard economics primarily a function of real estate dynamics rather than agricultural economics in these locations. In regions with moderate land values (most of Central Europe, southern France, much of the New World outside prestige zones), physical development costs (trellis, irrigation, plant material, labor) typically represent the majority of establishment investment. The cultivar-specific dimension of establishment cost primarily manifests through plant material costs — certified virus-free grafted vines of popular cultivars and clones are produced at scale by commercial nurseries at relatively low unit costs (€1.00-2.00/vine in Europe), while rare cultivars, heritage varieties, or recently released clones may command substantial premiums (€3-5+/vine) due to limited nursery production and high demand, and PIWI varieties may carry additional premiums reflecting smaller production volumes and patent or licensing fees for protected varieties. The trellis system selection, which significantly affects establishment cost, is influenced by cultivar characteristics — vigorous cultivars may require more elaborate trellis systems with higher infrastructure costs, while compact cultivars may be suited to simpler, less expensive training systems. The time value of capital during the establishment period …
IAO_0000118: Anpflanzungskosten @de
IAO_0000118: Aufbaukosten @de
IAO_0000118: Errichtungskosten @de
IAO_0000118: Investitionskosten @de
IAO_0000118: Pflanzkosten @de
IAO_0000118: capital investment
IAO_0000118: development cost
IAO_0000118: planting cost
IAO_0000118: setup cost
IAO_0000118: vineyard establishment cost
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Archer E, Van Schalkwyk D (2007) The effect of alternative pruning methods on the viticultural and oenological performance of some wine grape varieties. South African Journal of Enology and Viticulture 28(2): 107-139 LWK Burgenland (2023) Kosten der Weingartenanlage — Kalkulationsgrundlagen UC Davis (2023) Vineyard establishment cost studies, Department of Viticulture and Enology
has db xref: no direct PO equivalent

Establishment Date
type: Class
subclass of: Spread History
IAO_0000112: Establishment date for Cabernet Sauvignon in Coonawarra, South Australia distinguishes four chronological milestones: first introduction (1891, John Riddoch's plantings at Katnook Estate, though cultivar identity is uncertain from early records), first confirmed commercial planting (1950s, replanting by Wynns and Mildara following the district's post-war revival), first significant vintage attracting critical recognition (1962, Wynns Coonawarra Estate Cabernet Sauvignon), and period of major area expansion establishing Coonawarra as Australia's premier Cabernet region (1970s-1990s, area increasing from approximately 200 ha to over 2,000 ha of Cabernet Sauvignon). Establishment date for Grüner Veltliner in the Wachau documents pre-20th-century presence in mixed plantings (no precise date, inferred from vineyard surveys), first documented varietal vineyard plantings (1950s-1960s, as part of the post-war Austrian viticultural restructuring), critical recognition milestone (1985, founding of Vinea Wachau and the subsequent quality revolution that positioned Grüner Veltliner as the region's flagship), and major area expansion confirming dominance (1990s-2000s, Grüner Veltliner reaching approximately 50% of Wachau vineyard area).
IAO_0000114: IAO_0000122
IAO_0000115: Establishment date is a spread history entity that documents the chronological milestones marking the permanent, commercially significant cultivation of a grape cultivar in a specific viticultural region, distinguished from the initial introduction date (which records the first arrival of plant material) by requiring evidence of sustained cultivation beyond experimental or trial status, encompassing the date or date range of first commercial vineyard planting, the date of first commercial vintage production, the date of official varietal recognition or registration in the receiving region, and the date of significant area expansion indicating industry-level adoption, expressed with appropriate precision (exact date, year, decade, or approximate period) and confidence level, and providing the temporal framework for assessing a cultivar's depth of establishment in each region of its global distribution.
IAO_0000116: Establishment date documentation addresses the important distinction between a cultivar's first arrival in a region and its permanent integration into the regional viticultural economy — a distinction that is often obscured in simplified historical narratives that conflate introduction with establishment. Many cultivar introductions fail to achieve permanent establishment — trial plantings may be abandoned due to climatic unsuitability, disease susceptibility, market indifference, or disruption by historical events (wars, phylloxera, economic crises), and even successful introductions may require decades of gradual adoption before achieving commercial significance. The multi-milestone framework adopted here (introduction, first commercial planting, first commercial vintage, official recognition, significant expansion) captures this temporal depth, enabling differentiation between cultivars with deep establishment histories (centuries of continuous cultivation, as with Riesling in the Rheingau) and those with shallow but rapidly expanding establishment (recent introduction followed by swift commercial adoption, as with Grüner Veltliner in New Zealand). The precision of establishment dates varies dramatically by region and historical period — European regions with rich archival traditions may document establishment dates to the exact year or even month, while New World regions often have precise dates for documented introductions but imprecise timelines for the transition from trial to commercial cultivation. The phylloxera crisis created a widespread establishment discontinuity in European viticulture — many regions effectively re-established their cultivar portfolios during the post-phylloxera replanting period (1880s-1920s), meaning that the functional establishment date of many European cultivars in their traditional regions is substantially more recent than the historical first mention might suggest. The contemporary wave of cultivar introduction driven by climat…
IAO_0000118: Anbaubeginn @de
IAO_0000118: Anbauzeitpunkt @de
IAO_0000118: Etablierungsdatum @de
IAO_0000118: Etablierungszeitpunkt @de
IAO_0000118: Kultivierungsbeginn @de
IAO_0000118: commercial planting date
IAO_0000118: cultivation commencement
IAO_0000118: cultivation milestone
IAO_0000118: establishment date
IAO_0000118: permanent establishment
IAO_0000119: Halliday J (1994) A History of the Australian Wine Industry 1949-1994, Australian Wine and Brandy Corporation Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Allen Lane Unwin T (1991) Wine and the Vine, Routledge, pp.: 300-400 Anderson K, Aryal NR (2013) Which winegrape varieties are grown where? A global empirical picture. University of Adelaide Press, pp.: 1-700
has db xref: no direct PO equivalent

Ester Formation
type: Class
subclass of: Volatile Compound Synthesis
IAO_0000112: In Malvasia Bianca berries in Friuli, Italy during BBCH 85-89, ester formation generates total volatile esters increasing from 45 to 185 µg/L over 35 days, with ethyl acetate rising from 18 to 65 µg/L, isoamyl acetate from 8 to 42 µg/L providing banana-fruity notes, and ethyl hexanoate from 5 to 28 µg/L contributing apple-fruity character, establishing the ester profile that will serve as template for fermentation-enhanced ester development under warm conditions averaging 25°C with significant diurnal temperature variation.
IAO_0000114: IAO_0000122
IAO_0000115: Ester formation describes the biosynthesis of volatile ester compounds in Vitis vinifera berries during ripening, wherein alcohol acetyltransferases and related acyltransferase enzymes catalyze the condensation of alcohol and acyl-CoA substrates to produce the fruity, sweet-smelling esters that contribute distinctive aromatic notes to ripe grape character and serve as precursors for fermentation-derived ester accumulation during subsequent winemaking. This process involves the enzymatic transfer of acyl groups from activated acyl-CoA donors to hydroxyl-bearing alcohol acceptors, with acetyl-CoA serving as the predominant acyl donor producing acetate esters such as ethyl acetate, hexyl acetate, and isoamyl acetate, while longer-chain acyl-CoAs generate ethyl esters of fatty acids including ethyl butanoate, ethyl hexanoate, and ethyl octanoate contributing fruity-tropical aromatic character. The substrate specificity of grape alcohol acyltransferases determines the ester profile produced during berry ripening, with these enzymes accepting diverse alcohol substrates including ethanol, higher alcohols derived from amino acid catabolism, and C6 alcohols from lipid oxidation, generating the complex mixture of esters characteristic of ripe grape aroma. The quantitative contribution of berry-derived esters to total wine ester content is relatively modest compared to fermentation-derived esters produced by yeast metabolism, with grape esters typically contributing 5-20% of final wine ester concentrations while providing important baseline aromatic character and serving as indicators of ripeness and fruit quality during harvest assessment. Temporal dynamics of ester formation show progressive increase during ripening coincident with alcohol substrate accumulation and acyltransferase enzyme expression, with ester concentrations typically rising 3-8 fold between veraison and harvest as both substrates and enzyme activities increase during berry maturation. Environmental factors…
IAO_0000116: Ester_Formation is subclass of Volatile_Compound_Synthesis representing acyltransferase-mediated ester biosynthesis. Distinguishes from fermentation-derived ester production by yeast. Sibling to Free_Volatile_Production and Aldehyde_Synthesis. Grape esters contribute 5-20% of final wine ester content. Provides fruity-sweet aromatic character. Progressive increase during ripening.
IAO_0000118: Acyltransferase-vermittelte-Veresterung @de
IAO_0000118: Ester-Bildung @de
IAO_0000118: Frucht-Ester-Formation @de
IAO_0000118: acyltransferase-mediated esterification
IAO_0000118: ester aroma synthesis
IAO_0000118: flüchtige Ester-Biosynthese @de
IAO_0000118: fruit ester formation
IAO_0000118: volatile ester biosynthesis
IAO_0000119: Kalua CM and Boss PK (2009) Evolution of volatile compounds during development of Cabernet Sauvignon grapes. Journal of Agricultural and Food Chemistry 57: 3818-3830 Dunlevy JD et al (2013) The production of flavour and aroma compounds in grape berries. In The Biochemistry of the Grape Berry Bentham Science pp 293-340 Keller M (2020) The Science of Grapevines 3rd Ed pp 288-292
has db xref: no direct PO equivalent

Etymology Record
type: Class
subclass of: Origin Record
IAO_0000112: Etymology record for Riesling documents a contested derivation with multiple competing hypotheses: (1) from Middle High German "rîzen" (to tear, to crack), possibly referring to the small, tightly packed berries that split easily, supported by the early orthographic form "Rießling" (2) from "Rußling," referring to the dark (sooty) coloration of the mature wood (3) from a toponym, possibly the Riesling creek near the village of Rissling in Alsace (4) from "Rissling" as a diminutive related to "Riß" (crack or gap) scholarly consensus is lacking, with the geographic derivation (hypothesis 3) currently considered least likely and the morphological derivations (hypotheses 1 and 2) most plausible but not definitively established. Etymology record for Grüner Veltliner combines a transparent color descriptor ("Grüner" — green, referring to the berry color at maturity) with the more opaque "Veltliner," derived from the town of Veltlin (Valtellina) in Lombardy, northern Italy — though genetic analysis has not confirmed any Italian origin for the cultivar, suggesting that the name may reflect a perceived similarity to Italian wines or a false historical attribution rather than actual geographic provenance. Etymology record for Blaufränkisch combines "Blau" (blue, referring to the dark berry color) with "Fränkisch" (Frankish), historically used in Central European wine culture to distinguish higher-quality varieties (fränkisch/Frankish) from ordinary varieties (heunisch/Hunnish) — a quality-marker etymology rather than a geographic derivation, paralleling the Hungarian synonym "Kékfrankos" (kék = blue, frankos = Frankish).
IAO_0000114: IAO_0000122
IAO_0000115: Etymology record is an origin record entity that documents the linguistic history, derivation, and semantic evolution of grape cultivar names, encompassing the proposed etymological root (the word, morpheme, or phrase from which the name derives), the source language or languages, the semantic motivation for the naming (whether the name refers to a geographic origin, a morphological characteristic, a person, a flavor attribute, or another referent), alternative etymological hypotheses where the derivation is disputed, the chronological development of the name through successive orthographic and phonetic forms, and the relationship between the primary name and its regional synonyms, providing the linguistic dimension of cultivar identity that often encodes historical information about origin, migration, and cultural perception unavailable from other sources.
IAO_0000116: Etymology record documentation illuminates one of the most linguistically rich and historiographically underexploited dimensions of cultivar identity, as grape cultivar names frequently encode historical information about origin, migration, morphology, and cultural valuation that supplements or even contradicts evidence from other sources. The naming conventions for grape cultivars fall into several broad etymological categories — geographic names (Riesling possibly from a place name, Trebbiano from the Trebbia River, Aglianico from "Hellenikon"/Greek), morphological descriptions (Cabernet referring to small berries, Gros Plant referring to vigorous growth, Blaufränkisch referencing blue berries), personal names (Müller-Thurgau from its breeder Hermann Müller, Pinotage from its parental portmanteau Pinot × Hermitage-Cinsault), quality indicators (the fränkisch/heunisch distinction encoding a quality hierarchy), and sensory attributes (Muscat from "musk" referring to the aroma, Gewürztraminer from "Gewürz" = spice plus the town of Tramin). The fränkisch/heunisch dichotomy documented in the Blaufränkisch etymology is particularly revealing of medieval Central European viticultural culture — the Frankish designation (associated with Carolingian-introduced quality viticulture) versus the Hunnish designation (associated with inferior, possibly pre-Carolingian varieties) encodes a cultural hierarchy that influenced cultivar naming across the German-speaking viticultural world for centuries. The relationship between cultivar names and their synonyms across languages and regions provides a linguistic map of cultivar migration — the same variety acquiring different names as it crossed linguistic and political boundaries, with the pattern of naming conventions encoding the direction and cultural context of dissemination. Etymological claims must be evaluated with the same critical rigor as other historical evidence — folk etymologies (plausible-sounding but linguistically unf…
IAO_0000118: Namensdeutung @de
IAO_0000118: Namensherkunft @de
IAO_0000118: Sortennamenetymologie @de
IAO_0000118: cultivar name history
IAO_0000118: etymologische Aufzeichnung @de
IAO_0000118: linguistic origin
IAO_0000118: name derivation
IAO_0000118: name etymology
IAO_0000118: onomastic record
IAO_0000118: onomastische Dokumentation @de
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Allen Lane Kramer M (2004) New California Wine: Making Sense of Napa Valley, Sonoma, Central Coast, and Beyond, Running Press, pp.: 30-55 Staab J (2015) Die Erstnennung des Riesling von 1435. Schriften zur Weingeschichte 188: 1-20 Vouillamoz J, Grando MS (2006) Genealogy of wine grape cultivars: "Pinot" is related to "Syrah." Heredity 97(2): 102-110
has db xref: no direct PO equivalent

Eutypa Dieback Symptom Quality
type: Class
subclass of: Fungal Infection Indicator Quality
IAO_0000112: Eutypa dieback symptom quality assessment in Napa Valley Cabernet Sauvignon documented the progressive structural disease requiring systematic surgical management across a 30-year-old planting. Spring scouting at BBCH 15-19 identified vines showing Eutypa dieback symptom quality with characteristic stunted shoots emerging from specific spurs, affected shoots measuring 5-10 cm versus 25-40 cm for healthy shoots on the same vine and showing the distinctive small, chlorotic, cupped leaves with necrotic margins. Mapping of Eutypa dieback symptom quality expression over 3 seasons identified 28% of vines as affected, with spatial analysis showing concentration along row ends and headland areas where pruning debris accumulated, suggesting inoculum concentration driving localized disease pressure. Surgical remediation followed identification, with cross-sectional cutting to locate the Eutypa characteristic wedge-shaped canker, then removal of affected wood with 10 cm margin beyond visible necrosis and wound protection with fungicidal paste. The Eutypa dieback symptom quality assessment and remediation program reduced annual symptomatic vine proportion from 12% to 4% over 5 years, demonstrating that systematic monitoring combined with surgical removal could maintain vineyard productivity despite endemic disease presence, extending productive vineyard life compared to blocks where disease was allowed to progress unmanaged.
IAO_0000114: IAO_0000122
IAO_0000115: Eutypa dieback symptom quality is a fungal infection indicator quality that inheres in grapevine organisms infected by the fungus Eutypa lata and represents the characteristic disease manifestations including the stunted spring shoots with small, chlorotic, cupped leaves showing necrotic margins emerging from spurs adjacent to old pruning wounds, the progressive dieback of cordons and arms as the canker expands, and the wedge-shaped necrotic sector visible in cross-sectioned trunks and cordons that is pathognomonic for this disease, with symptom expression typically delayed 3-5 years after initial infection through pruning wounds during the prolonged latent colonization period. This quality captures the diagnostic features of a major trunk disease affecting grapevine longevity and vineyard productivity, recognizing that Eutypa dieback causes progressive structural decline requiring surgical removal of affected wood or vine replacement, with the characteristic foliar symptoms providing diagnostic opportunity only during spring when affected shoots emerge from spurs near the infection site. The ontological significance of Eutypa dieback symptom quality lies in its role enabling diagnosis during the brief window when foliar symptoms are visible, identification of affected vine structures for surgical remediation, and assessment of disease prevalence for vineyard management and longevity planning decisions. The biological basis of Eutypa dieback symptoms encompasses the wound infection by E. lata ascospores released from perithecia on dead wood during rainfall, the slow colonization of xylem vessels and wood parenchyma extending from the infection site over multiple years, the production of phytotoxins (eutypine and derivatives) translocated to developing shoots causing the characteristic stunting and chlorosis, and the eventual girdling of vascular tissue causing dieback of distal vine portions. The seasonal timing of symptom expression reflects the translocation of to…
IAO_0000116: Eutypa_Dieback_Symptom_Quality is_a Fungal_Infection_Indicator_Quality, representing the diagnostic symptoms of Eutypa lata infection causing progressive trunk disease and dieback. The stunted, chlorotic spring shoots with cupped leaves are pathognomonic during the brief spring visibility window. Internal wedge-shaped canker in cross-section provides definitive diagnosis. The 3-5 year latent period between infection and symptom expression complicates management timing. Pruning wound protection during wet weather is primary prevention strategy. Surgical removal of affected wood can extend vineyard life when disease is managed systematically.
IAO_0000118: Eutypa canker
IAO_0000118: Eutypa dieback signs
IAO_0000118: Eutypa symptoms
IAO_0000118: Eutypa-Absterben-Symptome @de
IAO_0000118: Eutypa-Krebs @de
IAO_0000118: Eutyplose-Zeichen @de
IAO_0000118: dead arm symptoms
IAO_0000118: toter Arm-Symptome @de
IAO_0000119: Moller WJ, Kasimatis AN (1978) Dieback of grapevines caused by Eutypa armeniacae. Plant Disease Reporter 62:254-258 Gramaje D et al. (2018) Managing grapevine trunk diseases with respect to etiology and epidemiology: current strategies and future prospects. Plant Disease 102:12-39 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0025034

Eutypa Resistance Disposition
type: Class
subclass of: Trunk Disease Resistance Disposition
IAO_0000112: Controlled inoculation studies of Eutypa_Resistance_Disposition at CSIRO Adelaide compared host responses across 18 cultivars following E. lata trunk inoculation. Vines were inoculated with mycelial plugs inserted into drill wounds on the trunk, and disease development was assessed at 12 and 24 months through destructive sampling of inoculated trunks. Canker dimensions (length, width, depth) and pathogen extent (visualized by wood discoloration and confirmed by re-isolation) varied dramatically among cultivars. 'Grenache' exhibited strong Eutypa_Resistance_Disposition with mean canker length of 28 mm and pathogen reisolation limited to 35 mm from inoculation point at 24 months. Susceptible 'Shiraz' developed cankers averaging 95 mm length with pathogen recovery to 120 mm. 'Grenache' also showed enhanced tolerance to eutypine in detached leaf bioassays, with 50% less necrosis than 'Shiraz' at equivalent toxin concentrations (50 μg/mL), suggesting both structural resistance (compartmentalization) and biochemical tolerance contribute to its Eutypa_Resistance_Disposition. Field surveys in South Australian vineyards corroborated experimental findings, with 'Grenache' blocks showing 60% lower incidence of Eutypa symptoms than adjacent 'Shiraz' of equivalent age.
IAO_0000114: IAO_0000122
IAO_0000115: A Eutypa_Resistance_Disposition is a Trunk_Disease_Resistance_Disposition that inheres in a Vitis vinifera plant and is realized through defense processes that limit infection, colonization, and pathogenesis by Eutypa lata and related diatrypaceous fungi causing Eutypa dieback (also known as dying arm disease). This disposition represents the capacity to resist the progressive wood necrosis, canker formation, and stunted shoot growth caused by E. lata colonization of pruning wounds and subsequent spread through vascular and structural wood tissues. Eutypa dieback symptoms include wedge-shaped cankers visible in trunk cross-sections, stunted spring shoots with small, chlorotic, cup-shaped leaves, and eventual death of affected cordons or entire vines. Resistance mechanisms operating against E. lata include efficient wound healing that limits the infection window (ascospore germination and penetration primarily occur within 2-4 weeks of pruning), compartmentalization restricting mycelial spread from initial infection sites, and tolerance to eutypine and other phytotoxic secondary metabolites produced by the fungus that cause the characteristic stunted growth symptoms. Substantial variation in Eutypa susceptibility exists among cultivars, with 'Cabernet Sauvignon', 'Shiraz', and 'Chenin Blanc' considered highly susceptible, while 'Merlot', 'Semillon', and 'Clairette' show greater tolerance. No cultivar is immune, but selection for enhanced Eutypa_Resistance_Disposition can significantly extend productive vineyard life in regions where this disease is prevalent, particularly in Mediterranean and warm-temperate wine regions with winter rainfall patterns.
IAO_0000116: Eutypa_Resistance_Disposition is_a Trunk_Disease_Resistance_Disposition. Eutypa dieback is distinct from esca in etiology (Eutypa lata versus Phaeomoniella/Phaeoacremonium/Fomitiporia complex) and symptomatology (stunted shoots with small leaves versus tiger-stripe foliar symptoms), though both diseases may co-occur in the same vine. Eutypa resistance involves both wound healing/compartmentalization and tolerance to the phytotoxin eutypine. Disease evaluation requires multi-year studies due to slow pathogen progression, though controlled inoculation accelerates screening compared to natural infection studies.
IAO_0000118: Eutypa dieback tolerance
IAO_0000118: Eutypa lata resistance
IAO_0000118: Eutypa-Resistenz-Disposition @de
IAO_0000118: Eutypa-lata-Toleranz @de
IAO_0000118: Eutypiose-Resistenz @de
IAO_0000118: dying arm resistance
IAO_0000119: Sosnowski MR et al. (2007) Influence of grapevine cultivar and isolate of Eutypa lata on wood and foliar symptoms, Plant Disease 91:924-931 Peros JP, Berger G (1994) A rapid method to assess the aggressiveness of Eutypa lata isolates and the susceptibility of grapevine cultivars to Eutypa dieback, Agronomie 14:515-523 Trouillas FP et al. (2010) Taxonomy and DNA phylogeny of Diatrypaceae associated with Vitis vinifera and other woody plants in California, Mycologia 102:319-336
has db xref: no direct PO equivalent

Evaluation Cultivar Role
type: Class
subclass of: Experimental Cultivar Role
disjoint with: Trial Cultivar Role
IAO_0000112: PIWI selection Calardis Blanc (Gf.1993-22-6) at the Julius Kühn-Institut bearing an evaluation cultivar role is planted in replicated trials across 6 German sites (Geisenheim, Weinsberg, Freiburg, Siebeldingen, Neustadt, Veitshöchheim) in randomized complete block designs with 4 replications × 48 vines per plot, evaluated over 8 consecutive vintages for yield stability (CV 80° Oechsle, TA 6-9 g/L across sites), and wine sensory acceptability (DLG score > 3.5/5.0 across 25+ trained panelists), culminating in application for Sortenschutz and entry into the Bundessortenamt descriptive variety list.
IAO_0000114: IAO_0000122
IAO_0000115: An experimental cultivar role that inheres in a grapevine genotype that has passed initial screening trials and is undergoing advanced multi-site, multi-year evaluation in replicated field trials designed to comprehensively characterize agronomic performance, fruit quality, disease resistance stability, and wine sensory properties under diverse environmental conditions prior to potential cultivar release and registration.
IAO_0000116: Evaluation_Cultivar_Role represents the penultimate stage before cultivar release, typically spanning 5-12 years of intensive multi-environment testing. At this stage, experimental resources per genotype are substantial — replicated multi-site trials, annual micro-vinifications, formal sensory evaluation panels, and comprehensive disease resistance monitoring — reflecting the significant investment required to validate a candidate's commercial potential: only 1-5% of genotypes entering the evaluation stage ultimately achieve cultivar release and registration. The role terminates upon either official cultivar registration (the genotype transitions to Registered_Clone_Role or equivalent) or rejection from the evaluation pipeline.
IAO_0000118: Evaluierungssorten-Rolle @de
IAO_0000118: Leistungsprüfungs-Rolle @de
IAO_0000118: Zulassungskandidaten-Rolle @de
IAO_0000118: advanced evaluation role
IAO_0000118: elite selection role
IAO_0000118: pre-release candidate role
IAO_0000119: Eibach R and Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds AG (ed) Grapevine Breeding Programs for the Wine Industry, Woodhead Publishing pp: 3-22 Bundessortenamt (2023) Richtlinien für die Durchführung von Prüfungen auf Unterscheidbarkeit, Homogenität und Beständigkeit — Rebe Schneider C et al. (2019) Grapevine breeding programs in France, in Ferrão MAG et al. (eds) Genetic Improvement of Tropical Crops, Springer pp: 301-344
has db xref: no direct PO equivalent

Evaporative Cooling Disposition
type: Class
subclass of: Heat Tolerance Disposition
IAO_0000112: Field investigation of Evaporative_Cooling_Disposition at UC Davis Oakville Research Station compared canopy temperature dynamics across 12 cultivars under hot conditions (> 38°C air temperature) using infrared thermography and concurrent gas exchange measurements. Canopy-to-air temperature differential (Tc-Ta), stomatal conductance, and vine water status (stem water potential) were monitored hourly from 10:00 to 16:00 on heat event days. Cultivars displayed contrasting Evaporative_Cooling_Disposition reflecting their stomatal regulation strategies. Anisohydric 'Syrah' maintained high stomatal conductance (0.25 mol m⁻² s⁻¹ at midday) and strong evaporative cooling (Tc-Ta = -8.5°C at 14:00), keeping canopy temperature at 32°C when air reached 40.5°C. Isohydric 'Grenache' showed progressive stomatal closure (conductance declining to 0.08 mol m⁻² s⁻¹ by 14:00), reduced cooling (Tc-Ta = -3.2°C), and canopy temperature reaching 37.3°C. Leaf damage (marginal necrosis) was observed on 'Grenache' following consecutive heat days, while 'Syrah' showed no visible damage despite identical air temperature exposure, demonstrating the protective value of Evaporative_Cooling_Disposition. However, stem water potential measurements revealed that 'Syrah' reached -1.5 MPa by late afternoon versus -1.0 MPa for 'Grenache', highlighting the water cost of aggressive cooling. Under limited irrigation, 'Grenache' maintained better water status and avoided late-season water stress, illustrating the environment-dependent value of different Evaporative_Cooling_Disposition strategies.
IAO_0000114: IAO_0000122
IAO_0000115: An Evaporative_Cooling_Disposition is a Heat_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through the capacity to dissipate heat through transpirational water loss, maintaining leaf and canopy temperatures below ambient air temperature during hot conditions through the latent heat of evaporation. This disposition represents the hydraulic component of heat tolerance, with transpirational cooling potentially reducing leaf temperatures by 5-15°C below air temperature depending on evaporative demand and water availability. Effective evaporative cooling requires adequate soil water supply, hydraulic conductance sufficient to replace transpired water, stomatal aperture maintained despite high evaporative demand, and canopy architecture facilitating air movement and heat dissipation. Cultivars differ in evaporative cooling capacity based on stomatal behavior (isohydric cultivars close stomata conserving water but sacrificing cooling, anisohydric cultivars maintain stomatal opening and cooling under moderate stress), hydraulic conductance (root and shoot xylem properties), and canopy characteristics affecting boundary layer conductance. Evaporative_Cooling_Disposition represents a trade-off between heat stress avoidance through cooling and drought stress risk through water expenditure, with optimal strategy depending on the relative severity and timing of heat versus water stress in specific environments. In irrigated viticulture with adequate water supply, high evaporative cooling capacity provides significant heat stress mitigation, while in rainfed or deficit irrigation systems, conservative stomatal behavior may be preferable despite reduced cooling.
IAO_0000116: Evaporative_Cooling_Disposition is_a Heat_Tolerance_Disposition. Evaporative cooling links heat and water relations, as transpiration provides cooling but consumes water. Isohydric versus anisohydric stomatal behavior determines the heat/water stress trade-off strategy. Cooling capacity depends on water availability, hydraulic conductance, stomatal behavior, and boundary layer conditions. In well-watered conditions, high cooling capacity protects against heat in water-limited conditions, conservative stomatal behavior may be preferable. Canopy temperature monitoring (thermal imaging) directly assesses evaporative cooling effectiveness.
IAO_0000118: Hydraulische-Thermoregulation @de
IAO_0000118: Transpirative-Kühlung @de
IAO_0000118: Verdunstungskühlungs-Disposition @de
IAO_0000118: evaporative heat dissipation
IAO_0000118: hydraulic thermoregulation
IAO_0000118: transpirational cooling
IAO_0000119: Jones HG (1999) Use of infrared thermometry for estimation of stomatal conductance as a possible aid to irrigation scheduling, Agricultural and Forest Meteorology 95:139-149 Schultz HR (2003) Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought, Plant, Cell and Environment 26:1393-1405 Chaves MM et al. (2010) Grapevine under deficit irrigation: hints from physiological and molecular data, Annals of Botany 105:661-676
has db xref: no direct PO equivalent

Evasion Based Resistance Disposition
type: Class
subclass of: Powdery Mildew Resistance Disposition
IAO_0000112: Evaluation of Evasion_Based_Resistance_Disposition at INRAE Bordeaux compared powdery mildew development on 'Sauvignon Blanc' (compact clusters, dense canopy) versus 'Merlot' (looser clusters, more open canopy) under identical management and natural disease pressure. Despite similar genetic susceptibility to E. necator in controlled inoculation tests (OIV rating 3 for both), field disease severity differed significantly. 'Merlot' clusters exhibited 40% lower berry infection severity (mean 18% versus 30% in 'Sauvignon Blanc') correlated with its looser cluster architecture (OIV 204 rating 5 versus 7) promoting faster drying after rainfall and dew events. Microclimate monitoring revealed that cluster-zone relative humidity exceeded 80% for 2.3 fewer hours per day in 'Merlot' canopy compared to 'Sauvignon Blanc'. Similarly, training system comparisons showed that VSP (Vertical Shoot Positioning) trained 'Chardonnay' with optimal leaf removal exhibited 35% lower cluster infection than minimally pruned 'Chardonnay', demonstrating how viticultural management can enhance evasion-based resistance through canopy architecture modification even in genetically identical material.
IAO_0000114: IAO_0000122
IAO_0000115: An Evasion_Based_Resistance_Disposition is a Powdery_Mildew_Resistance_Disposition that inheres in a Vitis vinifera plant and is realized through architectural, phenological, or morphological characteristics that reduce pathogen encounter, establishment, or epidemic development without direct physiological or genetic resistance mechanisms. This disposition encompasses traits that enable plants to "escape" disease through spatial or temporal avoidance of optimal infection conditions rather than through active defense responses. Architectural evasion mechanisms include open canopy structure promoting air circulation and rapid tissue drying, upright shoot growth reducing humidity in the fruiting zone, and loose cluster architecture minimizing berry-to-berry contact surfaces favorable for fungal spread. Phenological evasion involves flowering and fruit development timing that positions susceptible stages outside periods of peak inoculum availability or environmental conditions favorable for infection. Morphological evasion includes traits such as reduced leaf hair density that may impede conidial adhesion, glossy cuticle surfaces that affect spore germination microenvironments, and sparse cluster compactness reducing microhabitat humidity. While not providing true resistance, evasion-based mechanisms can substantially reduce disease severity in field conditions, contributing to integrated disease management strategies and reducing reliance on chemical control. These traits are often under quantitative genetic control and can be selected in breeding programs alongside true resistance genes.
IAO_0000116: Evasion_Based_Resistance_Disposition is_a Powdery_Mildew_Resistance_Disposition. This class represents disease avoidance through architectural, phenological, or morphological traits rather than physiological resistance mechanisms. Evasion operates independently of true resistance genes and can be enhanced through viticultural management practices. The distinction from true resistance is important: evasion reduces disease through avoiding favorable conditions for the pathogen rather than limiting pathogen development after contact. Traits contributing to evasion are often quantitatively inherited and amenable to selection.
IAO_0000118: Architektonische Mehltau-Resistenz @de
IAO_0000118: Ausweich-basierte Resistenz-Disposition @de
IAO_0000118: Krankheitsvermeidungs-Disposition @de
IAO_0000118: architectural PM avoidance
IAO_0000118: disease escape disposition
IAO_0000118: phenological disease evasion
IAO_0000119: Austin CN, Wilcox WF (2011) Effects of fruit-zone leaf removal, training systems, and irrigation on the development of grapevine powdery mildew, American Journal of Enology and Viticulture 62:193-198 Molitor D et al. (2012) Impact of grape cluster division on cluster morphology and bunch rot epidemic, American Journal of Enology and Viticulture 63:508-514 Dry IB et al. (2010) Molecular strategies to enhance the genetic resistance of grapevines to powdery mildew, Australian Journal of Grape and Wine Research 16:94-105
has db xref: no direct PO equivalent

Even Berry Coloration
type: Class
subclass of: Uniform Color Development
IAO_0000112: In a Rioja Tempranillo vineyard in Spain, even berry coloration was documented in late September Year N+1 (BBCH 86) when colorimetric measurements at 8 berry positions showed CIE L* 32.4 (SD ±2.8), a* 35.2 (SD ±3.6), hue angle 8.4° (SD ±4.2°), anthocyanin spatial variation CV 16%, skin anthocyanins averaging 945 mg/kg across positions (range 835-1055 mg/kg), berry sugar 23.1° Brix, firmness 1.6 N, under typical continental conditions (daily high 24-27°C, night 11-14°C) with balanced canopy providing moderate cluster exposure.
IAO_0000114: IAO_0000122
IAO_0000115: Even_Berry_Coloration represents the state of consistent pigmentation across the entire berry surface when color intensity, hue, and saturation show minimal spatial variation creating visually uniform appearance without patches, gradients, or discontinuities that characterize earlier developmental stages. This condition emerges during late veraison to early ripening (BBCH 85-87), achieved 8-12 days post-color break in most cultivars, and is quantified by colorimetric measurements showing spatial coefficients of variation 50-70% during color break), regulatory factors (VvMYBA1/A2, VvMYC1, ABFs) showing consistent expression and activity across berry surface driven by uniform developmental signals including ABA (1800-3000 ng/g with 10-15°C create synthesis rate differences maintaining color variation. Cultivar variation in even coloration characteristics shows: varieties with naturally uniform development (Pinot Noir, Merlot) achieve even coloration showing 92-96% for even coloration), and anthocyanin extraction from berry surface sections (usually 6-8 sections) revealing quantitative spatial variation. Quality implications of even coloration inclu even color indicates complete ripening across entire berry enabling predictable and efficient extraction during winemaking, uneven coloration suggests maturity heterogeneity potentially requiring extended maceration or enzymatic treatment to achieve adequate extraction from less pigmented zones, color evenness correlates with phenolic maturity uniformity (r² = 0.70-0.85) suggesting berries with even anthocyanin distribution also show consistent tannin and other phenolic development, and visual evenness assessment provides rapid quality screening enabling harvest lot selection based on apparent maturity uniformity. Physiological basis of even coloration achievement includes: synchronized berry development across all surface regions through coordinated hormonal signaling, adequate carbon supply enabling anthocyanin synthesis …
IAO_0000116: Even_Berry_Coloration is distinguished from Uniform_Color_Development by representing the achieved state rather than the developmental process, from Color_Distribution_Uniformity by focusing on individual berry evenness rather than cluster/vineyard uniformity, and from Maximum_Color_Intensity by emphasizing spatial consistency rather than peak pigmentation. Evenness criteria: anthocyanin CV <12-18%, CIE L* CV <8-12%, hue variation <6-10°. Typical timing: 8-12 days post-color break. Temperature uniformity and light distribution critical. Even_Berry_Coloration indicates maturity suitable for harvest quality assessment and efficient winemaking extraction.
IAO_0000118: consistent color distribution
IAO_0000118: homogeneous berry appearance
IAO_0000118: homogenes Beeren-Aussehen @de
IAO_0000118: konsistente Farb-Verteilung @de
IAO_0000118: räumlich konsistente Beeren-Farbe @de
IAO_0000118: spatially consistent berry color
IAO_0000118: uniform surface pigmentation
IAO_0000118: uniforme Oberflächen-Pigmentierung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 235-237 berry color uniformity Rolle L, Torchio F, Giacosa S, Gerbi V (2009) Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process Amer J Enol Vitic 60:418-425 spatial color distribution Guidoni S, Ferrandino A, Novello V (2008) Effects of seasonal and agronomical practices on skin anthocyanin profile of Nebbiolo grapes Amer J Enol Vitic 59:22-29 cultivar variation in color evenness.
has db xref: no direct PO equivalent

Ex Situ Conservation Role
type: Class
subclass of: Conservation Role
IAO_0000112: Juhfark accession Vas 1847Mtp3 at INRAE Domaine de Vassal in Marseillan, France bearing an ex situ conservation role preserves this rare Hungarian cultivar — originally from Somló in western Hungary with fewer than 60 hectares remaining in situ — as a living field accession of 5 vines maintained 2,000 km from its homeland, complemented by cryopreserved shoot tips stored at -196°C at INRAE Montpellier providing redundant backup, with the accession authenticated through SSR comparison against Hungarian reference material at NAIK Budapest confirming genetic identity despite 40+ years of cultivation under Mediterranean rather than continental Pannonian conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A conservation role that inheres in a grapevine maintained outside its original or traditional growing area in a dedicated conservation facility such as a germplasm repository, botanical garden, cryopreservation bank, or institutional collection vineyard, where the primary purpose of the planting is long-term genetic preservation under controlled curatorial conditions rather than commercial production or in-field conservation.
IAO_0000116: Ex_Situ_Conservation_Role represents the institutional approach to genetic resource preservation that removes material from its environment of origin to secure it under professional curatorial management. The strategy provides protection against catastrophic in-field losses (disease epidemics, land-use change, abandonment) but sacrifices the ongoing adaptive evolution that occurs under in situ conservation: ex situ accessions are genetically frozen at the moment of collection, while in situ populations continue to accumulate adaptive mutations and respond to selection pressures. Modern best practice therefore advocates complementary ex situ and in situ conservation strategies (the "complementary conservation" model) to capture both genetic security and ongoing evolutionary potential.
IAO_0000118: Ex-situ-Erhaltungs-Rolle @de
IAO_0000118: Genbank-Erhaltungs-Rolle @de
IAO_0000118: collection-based conservation role
IAO_0000118: genebank conservation role
IAO_0000118: off-site conservation role
IAO_0000118: standortferne Konservierungs-Rolle @de
IAO_0000119: Lacombe T et al. (2011) Inventory and characterization of Vitis vinifera ssp. vinifera at INRA Domaine de Vassal, Vitis 50: 56-68 Engelmann F (2011) Cryopreservation of embryos: an overview, Methods in Molecular Biology 710: 155-184 FAO (2010) Second Report on the State of the World's Plant Genetic Resources for Food and Agriculture, Rome
has db xref: no direct PO equivalent

Exocarp
type: Class
subclass of: Berry
IAO_0000112: Cabernet Sauvignon exocarp (strict definition= cuticle plus epidermis) at maturity comprises cuticle 4.5-6.5 μm thick with 165 μg/cm² wax content (42% alkanes, 28% primary alcohols, 16% esters) and epidermis 24-32 μm thick with cells 35-55 μm tangential width bearing 95 stomata and 12 lenticels per mm², creating total exocarp 28-38 μm thickness providing water vapor permeability 0.9×10⁻⁹ m s⁻¹ limiting berry transpiration broader definition including hypodermis (2-3 layers, 42-55 μm) creates total exocarp 70-93 μm containing 3.2-4.2 mg/g anthocyanins providing deep purple-black color. Chardonnay white cultivar exocarp showing white wine characteristics= cuticle 2.8-4.2 μm with 95 μg/cm² wax (lower than typical red cultivars), epidermis 18-28 μm, hypodermis (when included in exocarp definition) 24-38 μm lacking anthocyanins but containing 1.1-1.8 mg/g flavonols and carotenoids creating golden-yellow color, demonstrating exocarp structure in white cultivars with different pigment composition than red cultivars. Syrah exocarp cuticle ultrastructure examined by transmission electron microscopy showing three-layer organization= epicuticular wax layer (outer surface) with crystalloid projections 0.8-1.5 μm height creating bloom cutin matrix layer (middle) 3-4.5 μm thick electron-dense polyester network cuticular layer (inner) 0.6-1.2 μm interfacing with epidermal cell wall, with total cuticle 4.5-6.8 μm providing primary barrier to water loss and pathogen entry. Pinot Noir exocarp light exposure effects= sun-exposed clusters showing exocarp with thicker cuticle (5.5-7.5 μm versus 3.2-4.8 μm shaded), higher wax content (190 μg/cm² versus 105 μg/cm²), higher flavonols in epidermis/hypodermis (1.8-2.6 mg/g versus 0.6-1.1 mg/g), demonstrating sunlight induction of exocarp protective barriers and UV-screening compounds important for berry protection and potentially affecting wine phenolic composition. Merlot exocarp developmental changes tracked from fruit set through maturity…
IAO_0000114: IAO_0000122
IAO_0000115: An exocarp is the outermost tissue layer of the fruit pericarp comprising the epidermis and cuticle (and sometimes including hypodermis in broader definitions), representing the external protective boundary of the berry in direct contact with the environment, synonymous with or closely related to outer pericarp in grape berry anatomy where exocarp typically refers to the 15-60 μm thick epidermal-cuticular layer or the 40-180 μm thick skin region including hypodermal layers, serving critical barrier functions against water loss, pathogen invasion, mechanical damage, and UV radiation while bearing specialized surface structures and containing phenolic compounds important for berry protection and wine quality. Exocarp in strict anatomical definition comprises= (1) cuticle (outermost acellular layer) 2-8 μm thick at maturity, composed of cutin matrix (polyester of C16-C18 hydroxy fatty acids providing structural framework), embedded and surface waxes (aliphatic compounds including alkanes, alcohols, esters creating water barrier), and epicuticular wax crystalloids (projecting 0.5-2 μm from surface creating bloom) (2) epidermis (single outermost cell layer) 15-35 μm radial thickness, consisting of small tightly-packed cells with heavily modified outer periclinal walls (3-6 μm thick, cutinized and suberized), bearing stomata (50-200 per mm²) and lenticels (5-20 per mm²). Exocarp in broader viticultural usage often includes hypodermis (1-3 sub-epidermal cell layers, 20-60 μm total thickness) creating total exocarp thickness of 40-90 μm, corresponding to outer pericarp or berry skin, with hypodermis containing anthocyanins in red/black cultivars providing berry color and wine color potential. Exocarp functional roles include= (1) water barrier reducing transpiration through low cuticle permeability (10⁻⁸ to 10⁻⁹ m s⁻¹) critical for preventing berry dehydration during ripening and post-harvest (2) pathogen barrier providing physical resistance to fungal and bacterial penetra…
IAO_0000116: Exocarp represents the outermost fruit layer and is essentially synonymous with Outer_Pericarp (when broadly defined to include hypodermis) or Epidermal_Outer_Pericarp (when strictly defined as cuticle plus epidermis only). The term exocarp emphasizes the protective barrier function and external position. Sub-classification into Berry_Skin (functional/viticultural term) and Cuticle_Layer (anatomical component) reflects different perspectives on the outermost tissues. Understanding exocarp structure and function is essential for berry protection, post-harvest handling, pathogen resistance, and for managing phenolic development in outer tissues affecting wine quality.
IAO_0000118: Außenschicht @de
IAO_0000118: Exokarp @de
IAO_0000118: berry surface layer
IAO_0000118: outer fruit wall
IAO_0000118: äußerste Fruchtwand @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 176-182 Rosenquist, J.K., Morrison, J.C. (1989). Factors affecting cuticle and wax accumulation. American Journal of Enology and Viticulture 40=241-244 Rogiers, S.Y. et al. (2004). Grape berry epicuticular wax and transpiration. American Journal of Enology and Viticulture 55=121-127.
has db xref: PO:0009084

Expanding Mid Berry
type: Class
subclass of: Mid Developing Berry
IAO_0000112: Pinot Noir expanding mid berries undergoing veraison (BBCH 81-83, weeks 9-11 post-fruit set) show progression from green berries at 9.5 mm diameter, 1.1 g fresh weight, firm texture (4.2 N), 8% sugars, 23 g/L acidity, no anthocyanins (end of lag phase BBCH 77) through color change initiation with chlorophyll decline and beginning anthocyanin synthesis (week 9, 0.15 mg/g skin anthocyanins, berries showing pink coloration at stylar end) to mid-veraison with 50% color change (week 10, 10.5 mm, 1.35 g, 2.8 N, 14% sugars, 18 g/L acidity, 1.2 mg/g anthocyanins, berries red-purple at stylar end transitioning to pink toward pedicel end) to late veraison (week 11, 11.5 mm, 1.5 g, 2.2 N, 16% sugars, 16 g/L acidity, 1.8 mg/g anthocyanins, berries uniformly colored purple). Syrah expanding mid berries examined during veraison show cell expansion kinetics= lag phase cell diameter 52 μm (BBCH 77, week 8), beginning expansion 62 μm (early veraison BBCH 81, week 9), rapid expansion 85 μm (mid-veraison BBCH 83, week 10.5), with cell expansion from 52 to 85 μm representing 64% diameter increase (135% volume increase) driving berry diameter increase from 10 mm to 11.8 mm (18% diameter increase, 64% volume increase), demonstrating that veraison berry expansion results from cell enlargement of the fixed cell population established during Phase I. Chardonnay white cultivar expanding mid berries show veraison marked by color change from green to golden-yellow through chlorophyll degradation (from 0.6 mg/g to <0.1 mg/g during weeks 9-11) and carotenoid/flavonol accumulation creating yellow pigmentation, softening from 4.5 N to 2.5 N, sugar increase from 9% to 16%, acid decline from 19 g/L to 14 g/L, demonstrating veraison transitions comparable to red cultivars despite subtle color change. Merlot experiencing veraison at different temperatures shows 22-25°C optimal conditions producing rapid uniform color development (90% colored berries by BBCH 83, 1.9-2.3 mg/g skin anthocyanins) versus 3…
IAO_0000114: IAO_0000122
IAO_0000115: An expanding mid berry is a mid developing berry undergoing veraison and early ripening (BBCH 81-83, approximately 8-11 weeks post-fruit set) with onset of berry expansion through cell enlargement, color change, softening, and beginning of sugar accumulation and acid decline, representing the critical developmental transition from vegetative to reproductive berry physiology marking the start of Phase II ripening growth. Expanding mid berries are characterized by= (1) beginning berry expansion as cells initiate enlargement from lag phase size (45-70 μm diameter) toward mature size (100-180 μm), with berry diameter increasing 8-20% during the veraison period (BBCH 81-83) from lag phase dimensions (2) fresh weight increasing 15-35% during veraison as cells expand and water/solute accumulation begins (3) color change as the defining visible veraison characteristic= chlorophyll degradation eliminating green color anthocyanin synthesis in red/black cultivars creating progressive color development from green to pink to red to purple carotenoid and flavonol changes in white cultivars creating golden-yellow coloration color change typically proceeding from stylar (blossom) end toward pedicel (stem) end creating transient bicolored appearance during mid-veraison (4) beginning softening as cell walls undergo modifications including pectin solubilization and hemicellulose depolymerization, reducing firmness from lag phase values of 4-6 N to veraison values of 2.5-4 N (measured by compression) (5) sugar accumulation accelerating from lag phase rates of 0.1-0.3% per week to veraison rates of 0.8-1.5% per week, increasing from lag phase levels of 7-10% to veraison levels of 12-17% by BBCH 83 (6) titratable acidity beginning decline from peak levels of 20-25 g/L to 15-20 g/L by BBCH 83 through malic acid respiration and dilution effects from berry expansion. Expanding mid berries undergo coordinated developmental changes= cell wall modifications initiating softening and allowing ce…
IAO_0000116: Expanding_Mid_Berry represents veraison and early ripening (BBCH 81-83) and is distinguished from Active_Growth_Mid_Berry (lag phase, minimal expansion) by beginning expansion, color change, and ripening versus static dimensions and green color. Expanding mid berries undergo the most visible and most dramatic berry developmental transition (veraison) marking the shift from vegetative to reproductive berry physiology. Understanding expanding mid berry biology is essential for harvest timing prediction, quality management through cultural practices affecting veraison conditions, and for interpreting compositional development determining wine/grape quality.
IAO_0000118: Farbumschlags-Stadium @de
IAO_0000118: Véraison-Beere @de
IAO_0000118: color-change berry
IAO_0000118: expandierende Mittel-Beere @de
IAO_0000118: veraison berry
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 196-212 Coombe, B.G., McCarthy, M.G. (2000). Dynamics of grape berry growth. Australian Journal of Grape and Wine Research 6=131-135 Castellarin, S.D. et al. (2007). Transcriptional regulation of anthocyanin biosynthesis. Plant Physiology 143=1347-1363.
has db xref: PO:0025639

Expanding Young Leaf
type: Class
subclass of: Young Leaf
IAO_0000112: An expanding young leaf at node 10 on a shoot of Vitis vinifera cv. Merlot in Bordeaux, France, measuring 8.5 cm length by 7.8 cm width representing approximately 55% of expected mature dimensions based on position and cultivar norms, exhibiting flat expanded lamina with clearly defined five-lobed architecture and moderate-depth sinuses, medium green coloration on adaxial surface with reduced bronze tinge compared to younger stages indicating increasing chlorophyll content measured at 340 μg cm⁻², residual anthocyanin particularly along veins and margins at 1.8 mg g⁻¹ fresh weight, moderately soft texture with cells averaging 28 μm diameter in palisade approaching but not achieving mature size of 35 μm, two distinct palisade cell layers totaling 65 μm thickness (compared to mature 85 μm) and developing spongy mesophyll of 95 μm (compared to mature 120 μm), functional stomata with density of 165 stomata mm⁻² showing appropriate closure response to vapor pressure deficit increase though with reduced sensitivity, partial cuticle development creating moderate surface sheen, demonstrating photosynthesis rate of 8.7 μmol CO₂ m⁻² s⁻¹ representing 68% of mature leaf capacity and approaching carbon balance with daily photosynthetic gain of 42 mg carbohydrate approximately equaling growth respiration costs, occurring at 16 days post-emergence during active expansion phase, measured at shoot BBCH stage 71 (fruit set) in mid-June, representing mid-expansion stage with continued growth expected over subsequent 10-14 days before achieving mature dimensions.
IAO_0000114: IAO_0000122
IAO_0000115: A young leaf in active growth phases after initial unfoldment dominated by cell expansion processes in Vitis vinifera, characterized by intermediate size typically 3-12 cm length representing 20-70% of final mature dimensions, essentially flat lamina with completed basic unfoldment though continued area increase through cell enlargement, light to medium green coloration as chlorophyll concentrations increase though still below mature levels typically 250-400 μg cm⁻² depending on expansion stage, reduced but still significant anthocyanin content providing partial photoprotection, soft to moderately firm texture as cell walls thicken but without complete lignification, ongoing tissue differentiation with palisade and spongy mesophyll layers becoming distinct though not fully mature, developing vascular system with progressive secondary wall deposition in xylem and phloem maturation, functional but incompletely developed stomata showing responses to environmental signals though with reduced sensitivity compared to mature stomata, incomplete cuticle development with partial wax deposition, and increasing photosynthetic capacity typically 40-80% of mature leaf rates transitioning from net carbon sink early in expansion to approaching carbon balance or slight net source late in expansion depending on environmental conditions and resource availability. Expanding young leaves represent the major growth phase accounting for most final size achievement through cell expansion, with cell division largely complete by expansion initiation and final leaf area determined primarily by the extent of cell enlargement driven by water uptake, vacuole expansion, and wall loosening, requiring high resource availability particularly water for turgor-driven expansion and nitrogen for continued protein synthesis supporting membrane and enzyme production, with the expansion phase typically spanning 14-21 days under optimal conditions but extending to 25-35 days under stress creating smaller f…
IAO_0000116: Expanding young leaves represent the primary growth phase following initial unfoldment, distinguished from emerging leaves by substantially larger size and flat architecture, and from mature leaves by incomplete size achievement and tissue development with continued active growth. Cell expansion driving leaf enlargement depends critically on water availability, with turgor pressure providing the physical force for cell wall extension, making this phase extremely sensitive to water deficit that reduces final leaf size proportionally to stress severity and duration. Light environment during expansion determines final anatomical characteristics, with high light promoting development of multiple palisade layers and dense tissue creating sun leaf characteristics, while low light produces single palisade layers and thin tissue creating shade leaf characteristics. Temperature affects expansion rate but not typically final size, with optimal temperatures of 22-28°C supporting rapid expansion completing in 14-21 days while cooler temperatures extend expansion duration without necessarily reducing final dimensions. Nutrient availability particularly nitrogen affects both expansion rate and final size, with deficiency reducing cell expansion and creating smaller mature leaves.
IAO_0000118: actively enlarging leaf
IAO_0000118: aktiv vergrößerndes Weinblatt @de
IAO_0000118: expanding leaf
IAO_0000118: growth phase leaf
IAO_0000118: sich ausdehnendes junges Blatt @de
IAO_0000118: wachstumsphase Blatt @de
IAO_0000119: Based on Poni et al. (2009) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 60=397-407 Palliotti et al. (2012) "Morpho-anatomical and physiological response of Pinot Noir and Montepulciano grapevine leaves to mild and severe water stress" Vitis 51=109-116 Tsukaya (2013) "Leaf development" The Arabidopsis Book 11=e0163 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 103-136.
has db xref: PO:0025034

Expansion Rate Decline
type: Class
subclass of: Maximum Berry Enlargement
IAO_0000112: Chardonnay in Champagne shows expansion rate decline during early-mid August Year N+1 at BBCH 77-79, with berry growth rate declining from peak 128 mg per day to 84 mg per day early decline to 38 mg per day late decline representing 70% total reduction, wall yield threshold increasing from 0.48 to 0.74 MPa, osmotic potential plateau at -1.3 MPa, expansin expression downregulated 65%, under cool maritime conditions of 20-26°C temperature, typical of this early-bursting cultivar transitioning to lag phase
IAO_0000114: IAO_0000122
IAO_0000115: Expansion rate decline represents the growth deceleration phase during maximum berry enlargement when berry fresh weight gain decreases from peak 100-250 mg per day to declining 30-80 mg per day, expansion velocity progressively reduces as cells approach size limits, growth rate deceleration results from reduced wall yielding and osmotic plateau, and declining rate marks transition from intensive enlargement to lag phase minimal growth, occurring over weeks 6-8 as growth phase concludes. This deceleration phase occurs during late summer in early-mid August in temperate regions Year N+1, proceeding over 1-2 weeks representing rate decline period, corresponding to BBCH 77-79 bunch closure stages. Rate decline mechanism involves reduced wall plasticity limiting turgor-driven expansion, osmotic potential plateau reducing water uptake driving force, cells approaching genetic size limits constraining further growth, developmental programming directing growth cessation, and integrated factors producing progressive rate deceleration. Growth rate quantification shows decline from peak 100-250 mg per day to 60-120 mg per day early decline to 30-80 mg per day late decline, progressive rate reduction over 1-2 weeks, eventual very low rate <20-30 mg per day entering lag phase, and rate trajectory characteristic of growth cessation. Rate decline kinetics show approximately 40-60% rate reduction from peak to early decline, additional 30-50% reduction from early to late decline, cumulative 70-85% total rate reduction during decline phase, and substantial deceleration marking growth phase end. Wall plasticity reduction shows wall extensibility declining as structural modifications accumulate, reduced expansin expression and activity limiting wall loosening, increased wall cross-linking strengthening structure, yield threshold increasing from 0.4-0.6 MPa to 0.6-0.9 MPa, and wall properties shifted toward growth-restrictive state. Expansin downregulation shows gene expression declinin…
IAO_0000116: Expansion_Rate_Decline is third and final aspect of Maximum_Berry_Enlargement, distinguished by progressive growth deceleration. Represents 70-85% total rate reduction from peak 100-250 to 30-80 mg/day. Mechanisms: reduced wall plasticity (yield threshold 0.4-0.6 → 0.6-0.9 MPa), osmotic plateau (-1.2 to -1.6 MPa), size constraints. Expansin downregulation. Duration 1-2 weeks. Follows Cell_Size_Maximum and Berry_Size_Peak. Completes Maximum_Berry_Enlargement. Marks transition to Enlargement_Phase_Completion and lag phase.
IAO_0000118: Expansions-Verlangsamung @de
IAO_0000118: Expansionsraten-Abnahme @de
IAO_0000118: Ratenreduktion @de
IAO_0000118: Wachstums-Dezeleration @de
IAO_0000118: declining growth velocity
IAO_0000118: expansion slowdown
IAO_0000118: growth deceleration
IAO_0000118: rate reduction
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 450-453 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Experimental Clone Role
type: Class
subclass of: Clone Role
IAO_0000112: A Pinot Noir selection identified in an Oregon research vineyard bears an Experimental_Clone_Role, undergoing initial evaluation trials to assess whether its distinctive characteristics warrant advancement through the 15-year process toward potential registration. A virus-resistant breeding line at INRA serves in an Experimental_Clone_Role, with introgressed resistance genes from wild Vitis species under evaluation for commercial potential but not yet approved for market release. An ancient variety accession in an ENTAV conservatory collection bears an Experimental_Clone_Role for germplasm preservation, maintained for genetic conservation research rather than commercial propagation.
IAO_0000114: IAO_0000122
IAO_0000115: A clone role that inheres in a grapevine clone maintained in experimental or research status, not yet registered for commercial propagation but under evaluation, in development, or retained for research purposes without commercialization intent. Experimental clones occupy the pipeline between initial selection and official registration, undergoing the multi-year evaluation trials (typically 10-20 years) required before registration approval, or may be maintained indefinitely for research without advancement toward commercial release. The experimental designation encompasses diverse situations—promising new selections in active evaluation, material of scientific interest without commercial potential, breeding lines under development, reference collections for research comparison, and selections withdrawn from commercial consideration but retained for genetic conservation. Experimental clones typically exist in limited quantities at research institutions, unavailable to commercial nurseries, with access restricted to research collaborators or requiring special authorization. The extended timeline from initial selection through registration means that experimental status may persist for decades before resolution into either registered commercial release or permanent research-only status.
IAO_0000116: Experimental_Clone_Role is subclassed by specific experimental function—Breeding_Line (in active development toward commercialization) and Research_Clone (maintained primarily for research purposes)—recognizing the diverse situations encompassed by non-commercial clone status. The experimental pipeline represents substantial investment advancing a selection through registration typically requires 10-20 years of trials and evaluation before commercial availability. Many experimental selections never achieve registration, either failing evaluation criteria or serving research purposes that don't require commercial release. Access to experimental material typically requires research collaboration agreements, with institutions protecting unreleased selections from unauthorized distribution. The experimental category also includes material under intellectual property protection awaiting licensing arrangements before commercial release.
IAO_0000118: Evaluierungsklon @de
IAO_0000118: Prüfungsklon @de
IAO_0000118: Versuchsklon @de
IAO_0000118: evaluation clone
IAO_0000118: experimental clone
IAO_0000118: experimenteller Klon @de
IAO_0000118: pre-registration clone
IAO_0000118: trial clone
IAO_0000119: Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25 This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 Lacombe T et al. (2011) Grapevine genetic diversity, in Bentley R (ed) The Handbook of Grape Processing, Blackwell
has db xref: no direct PO equivalent

Experimental Code
type: Class
subclass of: Breeding Code
IAO_0000112: The experimental code VB 91-26-17 assigned by INRAE Colmar identifies a downy-mildew-resistant genotype in advanced evaluation trials across 4 French sites since 2005, with the code appearing in all trial plot maps, harvest data sheets, micro-vinification records, and sensory evaluation panels — upon successful completion of DUS (Distinctness, Uniformity, Stability) testing and CTPS evaluation, the genotype received the cultivar name Floreal in 2018 for official registration, but the experimental code VB 91-26-17 remains the primary identifier in all research publications and breeding database records linking the released cultivar to its complete experimental history.
IAO_0000114: IAO_0000122
IAO_0000115: A breeding code assigned to a grapevine genotype that has advanced beyond initial seedling screening into replicated experimental field trials, serving as the working identifier in trial design documentation, data collection systems, and research communications throughout the multi-year evaluation phase.
IAO_0000116: Experimental_Code identifies genotypes that have survived initial screening (typically eliminating 85-95% of seedlings) and entered formal replicated trials. The code serves as the stable identifier across multiple years, sites, and evaluation parameters — maintaining data integrity through the decade-long evaluation process during which a genotype may be assessed for 50+ agronomic, quality, and resistance traits: the experimental code therefore functions as the primary key in breeding databases linking phenotypic, genotypic, and oenological data accumulated over the genotype's evaluation history. The code persists in the scientific literature even after cultivar naming, enabling traceability from published cultivar to its complete pre-release experimental record.
IAO_0000118: Experimentalkennung @de
IAO_0000118: Feldversuchs-Nummer @de
IAO_0000118: Versuchscode @de
IAO_0000118: experimental genotype code
IAO_0000118: field trial identifier
IAO_0000118: trial code
IAO_0000119: Eibach R and Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds AG (ed) Grapevine Breeding Programs for the Wine Industry, Woodhead Publishing pp: 3-22 Schneider C et al. (2019) Grapevine breeding programs in France, in Ferrão MAG et al. (eds) Genetic Improvement of Tropical Crops, Springer pp: 301-344
has db xref: no direct PO equivalent

Experimental Cultivar Role
type: Class
subclass of: Research And Education Role
IAO_0000112: PIWI breeding selection Gf.2001-050-024 at the Julius Kühn-Institut in Siebeldingen bearing an experimental cultivar role is planted in replicated randomized complete block trials with 4 blocks × 20 vines per plot, undergoing evaluation in its 8th leaf for downy mildew resistance (scored weekly on OIV 452 scale), powdery mildew resistance (OIV 455), yield components (cluster number, cluster weight, berry weight), must quality parameters (Brix, pH, titratable acidity, YAN), and wine sensory quality through micro-vinification of 50 kg lots evaluated by a trained 12-member panel using the DLG 5-point scoring system.
IAO_0000114: IAO_0000122
IAO_0000115: A research and education role that inheres in a grapevine that is the active subject of scientific investigation, planted within formally designed experimental trials for the purpose of generating new knowledge about cultivar performance, trait expression, management responses, or environmental adaptation under controlled or semi-controlled conditions.
IAO_0000116: Experimental_Cultivar_Role captures the epistemic status of vines serving as research subjects within hypothesis-driven scientific investigation. The role implies formal experimental design — replication, randomization, and systematic data collection — distinguishing experimental vines from informally observed plantings: this experimental framework is essential for generating statistically valid conclusions about genotype performance and trait expression. Subclasses distinguish between trial cultivars (undergoing initial screening and elimination) and evaluation cultivars (in advanced multi-site assessment approaching potential release).
IAO_0000118: Forschungsobjekt-Rolle @de
IAO_0000118: Versuchssorten-Rolle @de
IAO_0000118: experimental variety role
IAO_0000118: experimentelle Rebsorten-Rolle @de
IAO_0000118: research subject role
IAO_0000118: trial genotype role
IAO_0000119: Eibach R and Töpfer R (2015) Traditional grapevine breeding techniques, in Reynolds AG (ed) Grapevine Breeding Programs for the Wine Industry, Woodhead Publishing pp: 3-22 Töpfer R et al. (2011) New horizons for grapevine breeding, Fruit, Vegetable and Cereal Science and Biotechnology 5: 79-100 OIV (2009) Guidelines for the conduct of tests for distinctness, uniformity and stability of table and wine grape varieties
has db xref: no direct PO equivalent

Export Certification
type: Class
subclass of: Trade Regulation
IAO_0000112: Export certification for Austrian wine shipments to Japan requires: a VI-1 document (the EU wine attestation form confirming analytical composition and compliance with EU production regulations, issued by the Austrian Bundeskellereiinspektion after chemical analysis verification), a certificate of origin (for PDO/PGI wines, confirming geographic authenticity), Japanese import permit documentation (including Japanese-language label compliance verification), and analytical certificates confirming compliance with Japanese maximum residue limits for pesticides and maximum limits for specific additives — the certification package reflecting both EU export requirements and Japanese import specifications. Export certification for grapevine cuttings shipped from the ENTAV-INRA nursery in France to a Chilean vineyard requires a phytosanitary certificate issued by the French DRAAF (Direction Régionale de l'Alimentation, de l'Agriculture et de la Forêt) confirming the material is free from regulated quarantine pests, supplemented by laboratory test results for specified viruses (ELISA certificates for GLRaV-1, -3, GFkV, GFLV, ArMV), and a varietal authenticity certificate confirming cultivar and clone identity through microsatellite verification.
IAO_0000114: IAO_0000122
IAO_0000115: Export certification is a trade regulation entity that documents the official attestation requirements that must be fulfilled before grape plant material or wine products may be legally exported from their country of origin, encompassing phytosanitary certificates for plant material (issued by the National Plant Protection Organization confirming compliance with the importing country's pest and disease requirements), wine export certificates (issued by designated inspection bodies confirming compliance with production standards and analytical specifications), certificates of origin (authenticating the geographic provenance of wine for appellation-protected products), and varietal authenticity documentation (confirming cultivar identity through molecular or ampelographic verification where required), specifying the issuing authority, required documentation, analytical testing, inspection procedures, and the validity period and geographic scope of each certificate type.
IAO_0000116: Export certification documentation captures the administrative gatekeeping function that ensures viticultural exports meet both the originating country's export standards and the destination country's import requirements — a dual compliance obligation that creates substantial documentation burdens for exporters but provides essential quality assurance and phytosanitary protection. The phytosanitary certificate for plant material exports follows the IPPC Model Certificate format (ISPM 12), requiring the exporting country's NPPO to inspect the material, verify compliance with the importing country's specified phytosanitary requirements, and issue a standardized certificate that accompanies the consignment — a system that relies on mutual trust between NPPOs and is periodically tested by interceptions of non-compliant material that may trigger enhanced inspection protocols or temporary trade suspensions. The wine export certification system varies by exporting country — the EU employs the VI-1 and VI-2 document system (a standardized attestation form confirming analytical composition and production compliance), Australia uses the Wine Australia Export Label Directory system (requiring pre-export label approval and analytical verification), and the US employs TTB export certificates — each system reflecting the exporting country's regulatory structure and the bilateral agreements governing wine trade with specific destination markets. The cost and administrative burden of export certification represent a significant non-tariff trade barrier, particularly for small producers — obtaining the full documentation package for a single wine shipment may involve multiple government agencies, laboratory analyses, and administrative fees, creating economies of scale that favor large exporters and potentially excluding artisanal producers from international markets. The electronic certification trend (e-phyto for plant health certificates, electronic VI-1 documents) is progressive…
IAO_0000118: Ausfuhrbescheinigung @de
IAO_0000118: Exportgenehmigung @de
IAO_0000118: Exportzertifizierung @de
IAO_0000118: Weinausfuhrdokumentation @de
IAO_0000118: export attestation
IAO_0000118: export compliance certificate
IAO_0000118: export permit
IAO_0000118: phytosanitary export certificate
IAO_0000118: phytosanitäres Exportzertifikat @de
IAO_0000118: wine export documentation
IAO_0000119: FAO (2023) ISPM 12 — Phytosanitary certificates, International Plant Protection Convention European Parliament (2019) Commission Delegated Regulation (EU) 2019/934, Article 28 (VI-1 documents) Wine Australia (2023) Export Label Directory requirements ENTAV-INRA (2023) Certification procedures for grapevine plant material
has db xref: no direct PO equivalent

Export Table Grape Role
type: Class
subclass of: Table Grape Scion Role
IAO_0000112: Crimson Seedless bears an Export_Table_Grape_Role as the dominant red seedless in international trade, with its firm texture surviving 4-6 week sea freight from Chile/Peru to Europe and Asia, excellent storage life (8-12 weeks) providing supply chain flexibility, and globally recognized quality commanding consistent demand across North American, European, and Asian markets. Red Globe serves in an Export_Table_Grape_Role as the preferred variety for Asian export, with exceptional shipping durability, 12-16 week storage capability enabling sea freight from South America and South Africa, and giant berry size (12-20 g) matching Asian market preferences that justify premium pricing despite seeds. Thompson Seedless bears an Export_Table_Grape_Role for volume trade in white seedless, with moderate storage capability (6-10 weeks), global brand recognition, and competitive pricing for markets prioritizing affordability over premium characteristics.
IAO_0000114: IAO_0000122
IAO_0000115: A table grape scion role that inheres in a grafted scion cultivar by virtue of its suitability for international export trade, possessing the combination of shipping durability, storage stability, visual uniformity, and market acceptance required for successful long-distance transport and foreign market penetration. Export table grape scions must satisfy multiple simultaneous requirements including mechanical durability (firm berry attachment, resistant rachis, shatter-resistant clusters) for handling and transit, storage longevity (minimum 4-8 weeks for sea freight, longer for distant markets), phytosanitary compliance (freedom from quarantine pests, tolerance of required treatments such as cold treatment, fumigation, or irradiation), visual quality standards (uniform size, color, shape meeting import market specifications), and eating quality meeting destination market preferences (sweetness, texture, flavor profiles varying by market). Export varieties dominate international trade flows, with a small number of globally accepted cultivars (Thompson Seedless, Crimson Seedless, Red Globe, Flame Seedless, Sugraone) constituting the majority of the approximately 4 million tonnes of table grapes traded internationally.
IAO_0000116: Export_Table_Grape_Role captures the demanding requirements of international trade where varieties must satisfy shipping logistics, regulatory compliance, and diverse market expectations simultaneously. The concentration of global trade in a few varieties reflects the difficulty of meeting all export requirements—many excellent local varieties lack shipping durability, storage life, or international market recognition for viable export. Counter-seasonal trade (Southern Hemisphere supplying Northern Hemisphere winter) has grown dramatically since the 1980s, now exceeding 2 million tonnes annually from Chile, Peru, South Africa, and Australia. Proprietary varieties (Sweet Celebration, Allison, Sable Seedless) are increasingly important in export, with licensed grower networks in multiple production countries enabling year-round branded supply. Phytosanitary requirements vary by destination—Japan and Korea require cold treatment or methyl bromide fumigation, creating variety-specific trade access limitations.
IAO_0000118: Exporttafeltraube @de
IAO_0000118: Handelstafeltraube @de
IAO_0000118: Versandtraube @de
IAO_0000118: export grape
IAO_0000118: international market grape
IAO_0000118: shipping grape
IAO_0000118: trade grape
IAO_0000119: Creasy GL, Creasy LL (2009) Grapes, CABI Crisosto CH, Mitchell FG (2002) Postharvest handling systems: table grapes, UC ANR OIV (2019) Statistical Report on World Vitiviniculture USDA Foreign Agricultural Service (2020) Fresh Deciduous Fruit Annual Reports Fidelibus MW et al. (2017) California Table Grape Production Guidelines
has db xref: no direct PO equivalent

Exposure Description
type: Class
subclass of: Site Description
IAO_0000112: The exposure description for the Clos Sainte Hune vineyard (Hunawihr, Alsace, 48.18°N) documents a favorably sheltered, south-southeast exposed mid-slope position on the eastern flank of the Vosges foothills — the vineyard benefits from the pronounced Vosges rain shadow effect (Colmar, 15 km south, receives only 550 mm annual rainfall, one of the driest stations in France) that reduces growing season rainfall and disease pressure, while the Vosges ridge to the west (rising to 1,000-1,200 m) blocks the prevailing westerly winds and Atlantic-sourced precipitation systems, and the south-southeast aspect captures full morning and midday sun with the Vosges ridge providing afternoon shade that moderates maximum temperatures. This combined exposure — sheltered from wind and rain by the Vosges, facing the morning sun on a moderate slope with limited horizon obstruction to the east — creates the dry, warm, well-lit mesoclimate that enables Riesling at this northerly latitude to achieve full aromatic maturity while preserving the high acidity that defines the Clos Sainte Hune as one of the world's greatest dry Riesling vineyards.
IAO_0000114: IAO_0000122
IAO_0000115: A site description component that records the overall radiation and atmospheric exposure conditions of the vineyard — integrating the effects of slope aspect and angle, horizon obstruction (topographic shading by surrounding hills, ridgelines, or structures), wind exposure (sheltered versus exposed positions), and proximity to reflective or thermally moderating surfaces (water bodies, rock faces, urban areas) — providing a holistic assessment of the energy and atmospheric environment that determines the radiation budget, temperature extremes, evaporative demand, and disease pressure at the vineyard site.
IAO_0000116: Exposure_Description synthesizes the multiple environmental factors that determine the energy balance and atmospheric conditions at the vineyard site into an integrated assessment that captures effects not fully described by the individual slope parameters alone. The concept of exposure extends beyond the geometric relationship between slope and sun (captured by aspect and angle) to include the dynamic atmospheric environment — wind exposure affects evapotranspiration, canopy drying speed (influencing disease pressure), mechanical stress on canopy structures, and convective heat transfer that modifies the radiation-driven temperature regime horizon obstruction from surrounding topography reduces total radiation by blocking the sun during early morning and late afternoon hours (significant in narrow valleys where the surrounding ridgelines may obstruct 1-3 hours of potential direct radiation per day) and the proximity of thermally significant landscape features (large water bodies providing thermal buffering, rock walls providing radiation reflection and thermal mass, forests providing wind shelter and humidity modification) creates exposure-specific microclimates that deviate from the regional norm: the interaction of these factors produces the site-specific radiation and atmospheric environment that is the proximate determinant of vine photosynthetic capacity, evaporative demand, disease pressure, and fruit ripening conditions. The quantification of exposure has been advanced by solar radiation modeling tools (hemispherical photography for horizon mapping, GIS-based solar radiation calculators, on-site pyranometer measurements) that enable the total growing season radiation budget to be calculated for any vineyard position, revealing that exposure-related radiation differences of 20-40% between sites within the same commune are common and contribute substantially to the within-appellation terroir variation recognized by vineyard classification systems.
IAO_0000118: Expositions-Beschreibung @de
IAO_0000118: Standort-Exposition @de
IAO_0000118: Weinberg-Strahlungsumgebung @de
IAO_0000118: radiation environment characterization
IAO_0000118: site exposure assessment
IAO_0000118: vineyard exposure record
IAO_0000119: van Leeuwen C and Seguin G (2006) The concept of terroir in viticulture, Journal of Wine Research 17: 1-10 Gladstones J (1992) Viticulture and Environment, Winetitles Jones GV et al. (2004) Spatial analysis of climate in winegrape growing regions, American Journal of Enology and Viticulture 55: 304-316 Riou C et al. (1994) Le déterminisme climatique de la maturation du raisin: application au zonage de la teneur en sucre dans la Communauté Européenne, Office des Publications Officielles des Communautés Européennes
has db xref: no direct PO equivalent

Extended Cap Shedding
type: Class
subclass of: Progressive Cap Fall
disjoint with: Sequential Cap Detachment
IAO_0000112: Merlot in Bordeaux shows extended cap shedding during mid-late June Year N+1 at BBCH 67-68 over 4-5 days June 12-16, with total flowering period extending to 12-13 days from first to last cap detachment, continuous low-intensity shedding 4-7% per day creating 24-32% sequential tail, resulting in 8-11 day developmental spread between earliest and latest-set berries, under variable oceanic conditions averaging 20-26°C temperature, 58-75% relative humidity, typical of this mid-season cultivar showing moderate developmental coordination in variable maritime climate
IAO_0000114: IAO_0000122
IAO_0000115: Extended cap shedding represents the prolonged calyptra detachment period resulting from developmental heterogeneity when sequential individual flower maturation creates sustained low-intensity cap fall activity over several days, contrasting with compressed synchronized flowering and affecting overall flowering duration and uniformity. This temporal flowering characteristic occurs during progressive cap fall in mid-late June in temperate regions Year N+1, spanning 3-5 days or more in cultivars or conditions showing pronounced developmental spread, corresponding to BBCH 67-68 extended stages. Temporal extension characteristics show prolonged flowering period from first to last cap detachment spanning 10-14 days in extended scenarios compared to 7-10 days in compressed flowering, continuous low-intensity cap fall activity sustained over extended period rather than concentrated mass fall, and overall duration reflecting developmental heterogeneity magnitude. Duration factors contributing to extension include developmental gradient magnitude established during previous season primordium formation with greater spread producing more extended flowering, current season environmental variation affecting differential flower progression rates, and cultivar-specific developmental coordination capacity with some varieties showing inherently more extended flowering. Developmental heterogeneity underlying extension reflects variable flower maturation resulting from heterogeneous inflorescence primordium initiation timing previous season Year N, differential development during current season emergence and pre-anthesis stages, and accumulated variation creating substantial maturation spread by flowering. Sequential progression creating extension shows continuous low-rate cap detachment with daily additions of 3-7% flowers over extended period, cumulative effect producing substantial total completion though daily intensity low, and sustained activity creating prolonged flowering per…
IAO_0000116: Extended_Cap_Shedding is second aspect of Progressive_Cap_Fall, distinguished by temporal extension emphasis and uniformity implications. Follows Sequential_Cap_Detachment. Results from developmental heterogeneity creating prolonged flowering period. Increases within-cluster berry development variation affecting ripening uniformity. Creates prolonged weather vulnerability. Reflects cultivar coordination capacity and environmental effects. Management implications for quality uniformity and harvest timing. Problem characteristic in some cultivars or unfavorable conditions.
IAO_0000118: Langzeit-Kappenfall @de
IAO_0000118: ausgedehnte Kappenablösung @de
IAO_0000118: extended calyptra shedding
IAO_0000118: prolonged cap fall
IAO_0000118: protracted cap detachment period
IAO_0000118: protrahierte Abwurfperiode @de
IAO_0000118: verlängerte Kalyptralösung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 385-390 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Extended Long Fruiting Cane
type: Class
subclass of: Long Fruiting Cane
disjoint with: Standard Long Fruiting Cane
IAO_0000112: An extended long fruiting cane on Vitis vinifera cv. Thompson Seedless in a table grape production system, retained at 18 nodes spanning 195cm along overhead trellis wires, arising from exceptionally vigorous vine showing 1450g pruning weight in highly fertile irrigated soil, positioned to allow extensive lateral shoot development across broad overhead canopy space, expected to produce 17-18 shoots bearing 32-36 clusters totaling 11-14kg fruit, requiring multiple gibberellic acid applications for berry sizing, extensive shoot positioning and tying, cluster thinning to commercial standards, and regular disease management in dense canopy environment, representing maximum productivity approach typical of table grape economics.
IAO_0000114: IAO_0000122
IAO_0000115: A long fruiting cane retained at maximum practical length, typically 14-20 nodes, representing upper limit of cane retention length in high-productivity systems, characterized by extensive linear extent (160-220cm), very high bud count maximizing crop potential, suitability only for exceptionally vigorous vines with documented capacity for high bud support, and requirement for expansive training systems with substantial trellis space and intensive canopy management. Extended long fruiting canes represent aggressive crop load strategies emphasizing yield maximization in fertile sites with vigorous cultivars, accepting increased labor requirements for shoot and crop management, and typically associated with bulk wine production or table grape systems rather than premium wine production where shorter canes and lower crop loads prevail.
IAO_0000116: Extended long fruiting canes are rare in wine grape production, limited to specific high-yield systems in fertile regions with cultivars combining high fruitfulness with strong vigor (e.g., certain Riesling or Müller-Thurgau clones in Germany, vigorous hybrids in some New World regions). The extended length creates significant canopy management challenges including shoot crowding, shading, disease pressure, uneven ripening, and delayed maturation, making this approach economically viable only where labor costs are low relative to crop value or mechanization can partially offset hand labor requirements. Premium wine production universally avoids extended long canes, with consensus maximum around 12-14 nodes even in vigorous vineyards, recognizing quality compromise beyond this threshold despite potential yield gains.
IAO_0000118: Maximallänge-Rute @de
IAO_0000118: maximum length fruiting cane
IAO_0000118: sehr lange Fruchtrute @de
IAO_0000118: ultra-extended cane
IAO_0000118: very long cane
IAO_0000119: Based on Kliewer & Dokoozlian (2005) "Leaf area/crop weight ratios of grapevines= influence on fruit composition and wine quality" American Journal of Enology and Viticulture 56=170-181 Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Bravdo et al. (1985) "Effect of crop level and crop load on growth, yield, must and wine composition, and quality of Cabernet Sauvignon" American Journal of Enology and Viticulture 36=125-131.
has db xref: PO:0025073

Extended Long Style
type: Class
subclass of: Long Style
IAO_0000112: Gewürztraminer (many clones) exhibits extended long styles 0.72-0.82 mm connecting enhanced ovaries 1.05-1.18 mm to elaborate stigmas 0.52-0.58 mm, with extended long styles representing 29-33% of total pistil length (2.45-2.65 mm), requiring cross-pollination from hermaphrodite pollinizers with pollen tubes traversing the extended style and additional pistil tissues in 65-88 hours at 21-24°C, achieving 30-38% fruit set when adequate hermaphrodite pollinizers provide synchronous pollen availability. Thompson Seedless functionally female flowers show extended long styles 0.74-0.84 mm as part of elaborated pistil morphology (total pistil 2.4-2.7 mm), with extended styles containing well-developed transmitting tract supporting normal pollen tube growth from co-planted hermaphrodite pollinizers, achieving 25-35% fruit set through cross-pollination with subsequent seed abortion during early berry development producing seedless berries despite initial successful fertilization. Orange Muscat constitutively functionally female cultivar exhibits consistent extended long styles 0.72-0.8 mm (averaging 0.76 mm) across diverse sites and vintages, demonstrating genetic stability of extended long style phenotype and representing the typical functionally female style morphology, with styles supporting cross-pollination-dependent reproduction achieving 28-36% fruit set when hermaphrodite pollinizers are present. Breeding populations segregating for flower sexual type show pistillate and functionally female offspring with extended long styles 0.7-0.84 mm versus hermaphrodite offspring with medium styles 0.52-0.68 mm, with the 20-40% style length difference serving as reliable morphological marker for identifying female-functioning flower types during seedling evaluation before flowering and fruit set assessment.
IAO_0000114: IAO_0000122
IAO_0000115: An extended long style is a long style in the moderate-to-upper portion of the long length range, typically 0.7-0.85 mm at maturity, representing styles that clearly exceed hermaphrodite medium length but remain in the more moderate portion of the long style spectrum, characteristic of many functionally female cultivars and some pistillate flowers showing substantial but not extreme style elongation. Extended long styles are characterized by= (1) length typically 0.7-0.85 mm at anthesis, exceeding hermaphrodite medium styles (0.45-0.7 mm) by 10-30% but remaining below elongated long styles (>0.85 mm) (2) diameter typically 0.25-0.35 mm proportional to extended length (3) well-developed transmitting tract tissue with elaborate extracellular matrix and specialized cells supporting effective pollen tube growth through the extended length (4) connection between enhanced ovary (typically 0.95-1.2 mm) and elaborate stigma (typically 0.48-0.6 mm) creating pistils (total length typically 2.3-2.7 mm) with extended long styles representing 28-34% of pistil length. Extended long styles represent moderate pistil elaboration characteristic of functionally female flowers where female organ enhancement is substantial but not maximal, allowing clear distinction from hermaphrodite morphology while avoiding the extreme dimensions seen in some pistillate flowers. Extended long styles develop through= (1) genetic determination in functionally female cultivars producing moderate pistil elaboration including extended style length (2) developmental processes enhancing style elongation beyond hermaphrodite norms but not to extreme levels (3) potentially favorable growing conditions allowing fuller expression of style elongation genetic potential in functionally female genotypes. Extended long styles in functionally female flowers maintain typical proportions within elaborated pistils, representing approximately 28-34% of total pistil length similar to proportions in hermaphrodite pistils, …
IAO_0000116: Extended_Long_Style represents moderate expression within the long style category and is distinguished from Elongated_Long_Style (>0.85 mm, extreme elongation) by more moderate dimensions while both exceed hermaphrodite medium length. Extended long styles are characteristic of many functionally female cultivars and represent pistil elaboration sufficient for clear sexual type distinction without extreme morphology. Understanding extended long styles is relevant for identifying functionally female flowers, for understanding the range of style length variation in female-functioning types, and for morphometric characterization of pistil elaboration in cross-pollinating flower types.
IAO_0000118: ausgedehnter langer Griffel @de
IAO_0000118: beträchtlich verlängerter Stempelgriffel @de
IAO_0000118: moderately long style
IAO_0000118: mäßig verlängerter Stylus @de
IAO_0000118: substantial style
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-101 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=94-109.
has db xref: PO:0009074

Extended Unilateral Permanent Arm
type: Class
subclass of: Unilateral Permanent Arm
disjoint with: Single Side Unilateral Permanent Arm
IAO_0000112: An extended unilateral permanent arm on Vitis vinifera cv. Cabernet Sauvignon at row end, extending 165cm from trunk toward row interior, bearing 26 two-bud spurs distributed along length at average 12.5cm spacing, 35mm diameter at trunk junction tapering to 24mm at terminus indicating substantial structure supporting extended length, total fruiting capacity approximately 50 shoots supporting 8.5-9.5kg crop from single arm, representing compensatory architecture achieving yields comparable to interior bilateral vines (typically two 85cm arms, 26 combined spurs, similar total crop) through extended single-arm length utilizing full available trellis space in permitted direction, with structural integrity and vigor management critical given concentration of entire vine capacity into single elongated element.
IAO_0000114: IAO_0000122
IAO_0000115: A unilateral permanent arm developed to exceptional length compensating for absence of opposite arm, characterized by extended reach typically exceeding 100cm and often approaching 150-200cm, high spur count distributed along extended length, substantial diameter reflecting vigor requirements supporting elongated structure, and function as single-arm equivalent to bilateral pair requiring extended length to achieve comparable total fruiting capacity within unilateral architecture constraint. Extended unilateral permanent arms represent maximum expression of unilateral training, pushing length limits to achieve production targets normally distributed across bilateral pairs, common at row ends where full inter-vine spacing (2-3 meters typical) is available for single-direction extension unlike bilateral configurations dividing this space between paired arms.
IAO_0000116: Extended unilateral permanent arms approach the practical limits of single-arm training, with lengths beyond 150-180cm encountering problems including structural weakness (excessive cantilever stress at trunk junction), declining spur vigor toward distal positions (vascular pathway length effects), difficult harvest and canopy management (extended reach requirements), and increased winter damage risk (terminal portions exposure). The extended length is typically necessary only at row ends where bilateral development is impossible and where spacing between vines (often 2-3 meters) permits extended single-arm reach, with interior unilateral configurations rarely requiring or supporting such extreme lengths. Management focuses on structural support (avoiding arm breakage under crop load or mechanical stress), maintaining distal spur vigor (potentially through renewal spur positioning or fertilization), and eventual renewal planning (extended arms often showing earlier decline than moderate-length configurations).
IAO_0000118: Langschenkel einseitig @de
IAO_0000118: compensatory unilateral arm
IAO_0000118: long unilateral arm
IAO_0000118: maximum-length single arm
IAO_0000118: verlängerte unilaterale Arm @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Extended Veraison Disposition
type: Class
subclass of: Veraison Timing Disposition
IAO_0000112: Gewürztraminer exhibits extended veraison disposition with the ripening transition spanning 18-28 days from first to last berry within clusters, creating harvest timing dilemmas between under-ripe green berries and over-ripe pink berries. Zinfandel notoriously shows extended veraison with individual cluster sugar ranges of 18-28°Brix at any single harvest date, necessitating multiple harvest passes or acceptance of heterogeneous fruit. Extended veraison in Grenache contributes to the characteristic raisined berry proportion (5-15%) observed at harvest in warm vintages. The coefficient of variation for berry sugar concentration exceeds 20% at harvest in extended veraison cultivars compared to 8-12% in uniform types.
IAO_0000114: IAO_0000122
IAO_0000115: A veraison timing disposition that is the inherited capacity of a Vitis vinifera plant to undergo the ripening transition asynchronously across berries, with substantial temporal dispersion between first and last berries reaching color change and softening, resulting in pronounced within-cluster and within-vine maturity heterogeneity.
IAO_0000116: Extended veraison disposition complicates harvest decisions and may reduce wine quality consistency through variable fruit maturity. The trait is exacerbated by compact cluster architecture (limited light to interior berries), high crop loads, and water stress during lag phase. Some winemakers exploit extended veraison for stylistic purposes, as the mixture of maturity levels contributes complexity in certain wine styles. Management interventions including cluster thinning, leaf removal, and irrigation management can reduce but not eliminate veraison dispersion in genetically predisposed cultivars.
IAO_0000118: asynchronous veraison
IAO_0000118: gestaffelter Farbumschlag @de
IAO_0000118: protracted color change
IAO_0000118: uneven ripening onset
IAO_0000118: ungleichmäßiger Reifebeginn @de
IAO_0000118: verlängerte Véraison @de
IAO_0000119: Kasimatis AN et al. (1975) Conversion of cane-pruned Zinfandel vineyards to bilateral cordon training and machine harvest. American Journal of Enology and Viticulture 26:157-160 Friend AP et al. (2009) Delayed winter spur-pruning causes a shift in the source of fruit-zone leaf area in Vitis vinifera Merlot. Australian Journal of Grape and Wine Research 15:254-260
has db xref: PO:0025502

Extensive Root System Disposition
type: Class
subclass of: Root Vigor Disposition
disjoint with: Limited Root System Disposition
IAO_0000112: Detailed documentation of Extensive_Root_System_Disposition at Stellenbosch University characterized root systems of rootstocks classified as extensive based on industry experience and research trials. Reference rootstocks '110 Richter', '140 Ruggeri', '1103 Paulsen', and 'SO4' were excavated at 8 years of age from deep granite-derived soils, with complete root recovery and morphological analysis. Extensive_Root_System_Disposition rootstocks showed consistent characteristics. '110 Richter' exhibited archetypal extensive root development with total excavated root length of 3,150 m, root dry weight of 4.8 kg, maximum rooting depth of 2.9 m with 35% of root length below 1 m depth, and horizontal spread of 2.4 m radius from the trunk. Root architecture showed strong vertical orientation with primary framework roots descending steeply before branching. '140 Ruggeri' displayed even more extensive characteristics (3,420 m, 5.2 kg, 3.4 m depth) reflecting its V. berlandieri × V. rupestris parentage combining deep-rooting tendencies of both parents. '1103 Paulsen' showed extensive but shallower distribution (2,880 m, 4.1 kg, 2.2 m depth, 45% in upper 50 cm). Functional assessment revealed that Extensive_Root_System_Disposition rootstocks maintained higher scion water potential during drought (Ψpd -0.35 MPa versus -0.65 MPa for limited root systems at equivalent surface soil moisture), demonstrating the stress-buffering advantage of extensive root development. Total soil volume explored by extensive root systems (estimated from spread and depth) reached 15-25 m³ per vine, compared to 5-10 m³ for limited systems.
IAO_0000114: IAO_0000122
IAO_0000115: An Extensive_Root_System_Disposition is a Root_Vigor_Disposition that inheres in a Vitis rootstock and is realized through vigorous root growth producing a large, well-distributed root system with high total root length, deep penetration, and thorough exploration of the available soil volume, providing substantial capacity for water and nutrient acquisition. This disposition represents the upper range of root vigor, characteristic of rootstocks that develop dominant below-ground structures capable of supporting vigorous scion growth and buffering against environmental stresses through access to large resource pools. Extensive root systems typically show total root lengths exceeding 2,000 m per mature vine, maximum rooting depths of 2-4 m (soil permitting), root length densities above 2 cm/cm³ in the primary rooting zone, and root dry weights of 3-5 kg. Such root systems are advantageous for drought tolerance (accessing deep soil water), nutrient acquisition (exploring large soil volumes), vine stability (extensive anchoring), and reserve storage (large root mass for carbohydrate accumulation). However, Extensive_Root_System_Disposition may confer excessive vigor to scions on fertile, well-watered sites, creating canopy management challenges. Rootstocks with extensive root systems are typically recommended for deep soils, sites with periodic water limitation, and situations requiring vigor enhancement of weak-growing scions.
IAO_0000116: Extensive_Root_System_Disposition is_a Root_Vigor_Disposition representing high root vigor. Typical characteristics include total root length > 2,000 m, dry weight > 3 kg, rooting depth > 2 m (soil permitting), root length density > 2 cm/cm³. Examples include '110 Richter', '140 Ruggeri', '1103 Paulsen', 'SO4', 'Ramsey'. Advantages include drought tolerance, nutrient acquisition, stress buffering. V. berlandieri and V. rupestris parentage typically confers extensive rooting. Extensive root systems may confer excessive scion vigor on favorable sites.
IAO_0000118: Ausgedehntes-Wurzelsystem-Disposition @de
IAO_0000118: Extensive-Bewurzelung @de
IAO_0000118: Kräftiges-Wurzelsystem @de
IAO_0000118: extensive rooting
IAO_0000118: large root system
IAO_0000118: vigorous root system
IAO_0000119: Southey JM, Archer E (1988) The effect of rootstock cultivar on grapevine root distribution and density, in The Grapevine Root and its Environment, Department of Agriculture and Water Supply Technical Communication 215, Pretoria Smart DR et al. (2006) Grapevine rooting patterns: a comprehensive analysis and review, American Journal of Enology and Viticulture 57:89-104 Paranychianakis NV et al. (2017) The effect of soil type and irrigation regime on vine performance and root system development, Australian Journal of Grape and Wine Research 23:426-436
has db xref: PO:0009005

External Leaf Layer Quality
type: Class
subclass of: Leaf Layer Number Quality
IAO_0000112: External leaf layer quality comparison across training systems in Pfalz Riesling evaluated light interception efficiency and interior canopy illumination. Vertical shoot positioning produced continuous external leaf layer quality with 94% of point quadrat insertions contacting leaves within the first 10 cm of canopy penetration, resulting in 85% total light interception but only 12% transmission to interior fruit zone. Scott Henry divided canopy training positioned two separate external layers, each with 88% continuity, achieving 92% total light interception while providing 22% transmission to interior positions through the canopy division gap. Minimal pruning produced discontinuous external leaf layer quality with only 71% exterior contact rate, reducing total interception to 74% but permitting 35% interior transmission through the irregular canopy structure, demonstrating tradeoffs between exterior continuity and interior accessibility inherent in different canopy architectures.
IAO_0000114: IAO_0000122
IAO_0000115: External leaf layer quality is a leaf layer number quality that inheres in a grapevine canopy system and represents the density and continuity of the outermost layer of foliage forming the canopy exterior surface that intercepts incident solar radiation, serves as the primary interface for atmospheric gas exchange, and presents the initial barrier to spray penetration attempting to reach interior canopy positions. This quality characterizes the photosynthetically most active and environmentally most exposed portion of the canopy where leaves experience full sunlight, maximum temperature fluctuation, and direct environmental exposure that drives the highest rates of carbon assimilation but also the greatest water loss and potential stress susceptibility. The ontological significance of external leaf layer quality lies in its dual role as both the primary productive surface capturing light energy for photosynthesis and the outer barrier whose completeness determines the proportion of incident light reaching interior canopy layers where it could support additional photosynthesis or provide beneficial fruit exposure. A continuous external leaf layer with minimal gaps maximizes light interception by the canopy system as a whole but creates dense shading of interior positions, while a discontinuous exterior with substantial gaps permits light penetration to inner layers but may underutilize total light interception capacity in sparse canopies. The measurement of external leaf layer quality through point quadrat analysis focuses on the first leaf contact per insertion, with the percentage of insertions contacting at least one leaf characterizing exterior continuity and the mean depth to first contact indicating how prominently outer leaves project into the canopy airspace. Optimal external leaf layer quality depends on production objectives and canopy architecture, with dense exterior layers appropriate for systems where interior exposure is managed through canopy division…
IAO_0000116: External_Leaf_Layer_Quality is_a Leaf_Layer_Number_Quality, representing the outermost canopy surface characterization. This class addresses the first-contact dimension of point quadrat analysis capturing exterior density and continuity. Distinguished from Interior_Leaf_Layer_Quality which addresses deeper canopy positions and from Fruit_Zone_Leaf_Layers_Quality which focuses on cluster-height region regardless of depth. The balance between exterior continuity for light interception and gaps for interior penetration represents key management consideration.
IAO_0000118: Außenlaubdichte @de
IAO_0000118: Kronenoberfläche @de
IAO_0000118: canopy surface continuity
IAO_0000118: exterior leaf density
IAO_0000118: externe Blattschichtqualität @de
IAO_0000118: outer canopy density
IAO_0000118: peripheral foliage layer
IAO_0000118: äußere Laubschicht @de
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management. Winetitles, Adelaide, pp. 44-59 Schultz HR (1995) Grape canopy structure, light microclimate and photosynthesis. I. A two-dimensional model of the spatial distribution of surface area densities and leaf ages in two canopy systems. Vitis 34:211-215 Reynolds AG, Vanden Heuvel JE (2009) Influence of grapevine training systems on vine growth and fruit composition: a review. American Journal of Enology and Viticulture 60:251-268
has db xref: PO:0025610

Extractability Maturity Quality
type: Class
subclass of: Phenolic Maturity Quality
IAO_0000112: Extractability maturity assessment comparing analytical phenolic indices with extraction trial wines in Merlot reveals the predictive value of extractability measurement, with pre-optimal harvest showing total anthocyanins 2.0 mg/g berry and extractability index 42% (cell walls relatively intact) yielding wine with 320 mg/L anthocyanins, optimal harvest showing total 1.7 mg/g but extractability 68% (cell wall modification advanced) yielding 450 mg/L in wine, and late harvest showing total 1.4 mg/g with extractability 75% but yielding only 380 mg/L (declining content limiting extraction despite high accessibility), demonstrating how extractability maturity assessment identifies the harvest point where the product of content and accessibility is maximized for wine phenolic concentration.
IAO_0000114: IAO_0000122
IAO_0000115: Extractability maturity quality is a phenolic maturity quality that represents the ease with which phenolic compounds can be released from grape tissues during winemaking, characterizing the cell wall and membrane modifications that affect the transfer of anthocyanins, tannins, and other phenolics from grape solids into must and wine, recognizing that phenolic extractability may be as important as total phenolic content in determining wine phenolic composition. Within the BFO framework, this quality specifically addresses the extraction potential dimension of phenolic maturity, distinguishing the accessibility of phenolic compounds from their accumulation while recognizing that cell wall barriers mediate between grape phenolic content and wine phenolic composition, such that grapes with lower total phenolics but higher extractability may yield wines with greater phenolic richness than grapes with high content but resistant cell walls. The ontological significance lies in extractability maturity determining how much of the grape's phenolic investment is realized in the wine, where cell wall pectin degradation during ripening increases cell permeability, middle lamella breakdown facilitates tissue maceration, and membrane integrity changes affect the release of vacuolar contents, together establishing the extraction efficiency that determines how effectively winemaking can capture phenolic potential. The cell wall changes affecting extractability include pectin solubilization (reducing cell wall rigidity and enabling tissue breakdown), changes in cross-linking among cell wall polymers (affecting porosity), and modifications to the cuticle and epidermis (affecting the initial penetration of extraction medium), with these changes occurring progressively during ripening and varying among tissues (skin cell walls becoming more permeable while seed coats maintain barriers). The measurement approaches for extractability include model extraction systems (ITV method using buf…
IAO_0000116: Extractability_Maturity_Quality addresses the cell wall-mediated accessibility of phenolic compounds during winemaking. This quality recognizes that wine phenolics depend on both grape content and extraction efficiency. The class supports winemaking outcome prediction through extractability characterization beyond total phenolic analysis.
IAO_0000118: Extrahierbarkeitsreife @de
IAO_0000118: Extraktionspotential @de
IAO_0000118: Zellwandreife @de
IAO_0000118: cell wall maturity
IAO_0000118: extraction potential
IAO_0000118: maceration efficiency
IAO_0000118: phenolic accessibility
IAO_0000118: phenolische Zugänglichkeit @de
IAO_0000119: Saint-Cricq N et al. (1998) Méthode de caractérisation de la maturité phénolique des raisins à partir de l'évolution de l'extractibilité des anthocyanes. Journal International des Sciences de la Vigne et du Vin 32(1): 1-10 Ortega-Regules A et al. (2006) A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability. Analytica Chimica Acta 563(1-2): 26-32
has db xref: no direct PO equivalent

Extreme Temperature Data
type: Class
subclass of: Temperature Data
IAO_0000112: The extreme temperature data for the Barossa Valley (South Australia) documents the heat wave profile — mean annual frequency of days with Tmax >35°C is 18-25 days (concentrated in January-February), with multi-day heat wave events (≥3 consecutive days >38°C) occurring approximately 2-3 times per growing season. The January 2014 heat wave (5 consecutive days of 41-46°C at Nuriootpa, with the 46°C reading on January 14 being the highest temperature ever recorded in an Australian wine region) caused catastrophic damage to the 2014 vintage — berry sunburn affecting 20-40% of exposed clusters, berry desiccation (shrivel) reducing yield by 15-25%, premature véraison triggered by heat stress, anthocyanin degradation in red cultivars producing atypical brick-brown coloration, and elevated volatile acidity from accelerated microbial activity in heat-damaged berries. This extreme event intensity is projected to increase under climate change, with the frequency of >40°C days in the Barossa expected to increase from the current 3-5 per year to 8-15 per year by 2050, potentially threatening the viability of traditional warm-climate viticulture without adaptive management (shade cloth, overhead misting, modified canopy architecture, heat-tolerant rootstocks).
IAO_0000114: IAO_0000122
IAO_0000115: A temperature data component that records the frequency, magnitude, and timing of extreme temperature events — both extreme heat (daily maximum temperatures exceeding 35°C that cause photosynthetic shutdown, sunburn damage, accelerated berry dehydration, and inhibition of anthocyanin synthesis) and extreme cold (minimum temperatures below -15°C during dormancy that risk trunk and cordon freeze damage, and below -2°C during the growing season causing frost injury) — providing the assessment of temperature hazard probability that determines the viticultural risk profile of the site and the management interventions required to mitigate extreme temperature impacts.
IAO_0000116: Extreme_Temperature_Data documents the tail risks of the temperature distribution that have disproportionate impacts on vine health and wine quality relative to their frequency — extreme heat and cold events may occur only a few days per year but can cause more damage than the entire remainder of the growing season. The physiological basis of heat damage involves multiple simultaneous mechanisms — above approximately 35°C, stomatal closure reduces CO₂ assimilation to near zero while respiration continues at accelerated rates, producing net carbon loss above 40°C, protein denaturation begins affecting enzyme function and membrane integrity direct sunburn on berry surfaces facing the afternoon sun produces localized tissue necrosis (brown, desiccated patches) through the combined effects of extreme temperature and UV radiation and anthocyanin degradation occurs through both enzymatic (increased peroxidase activity) and non-enzymatic (thermal decomposition) pathways, producing the characteristic loss of red-purple color and shift toward brown hues in heat-affected red wine vintages: the vine's adaptive response to heat stress includes osmotic adjustment (accumulation of proline and other compatible solutes), heat shock protein synthesis (providing temporary thermotolerance), and emergency transpirational cooling (if water is available), but these defenses are overwhelmed during prolonged multi-day heat events when soil water reserves are depleted and nighttime temperatures remain above 25°C, preventing recovery. The management of extreme heat risk involves both long-term design decisions (row orientation, canopy architecture, shade provision) and short-term emergency responses (overhead misting to provide evaporative cooling, kaolin clay application to reflect radiation, emergency irrigation to maintain transpirational cooling capacity).
IAO_0000118: Extremtemperatur-Daten @de
IAO_0000118: Hitze- und Kälteereignisse @de
IAO_0000118: heat wave and cold event data
IAO_0000118: temperature extreme record
IAO_0000118: thermal hazard assessment
IAO_0000118: thermische Gefahrenbewertung @de
IAO_0000119: Webb LB et al. (2009) Modelled impact of future climate change on the phenology of winegrapes in Australia, Australian Journal of Grape and Wine Research 15: 165-175 Greer DH and Weston C (2010) Heat stress response of photosynthesis and berry composition of different grapevine species and cultivars, Functional Plant Biology 37: 91-105 Gladstones J (1992) Viticulture and Environment, Winetitles Molitor D et al. (2014) Late frost damage risk for viticulture under climate change, International Journal of Climatology 34: 1127-1144
has db xref: no direct PO equivalent

Extremely Vigorous Water Shoot
type: Class
subclass of: Vigorous Water Shoot
disjoint with: Moderately Vigorous Water Shoot
IAO_0000112: An extremely vigorous water shoot on Vitis vinifera cv. Tempranillo grafted on Richter 110 rootstock in Rioja Alta, Spain, emerging from a trunk latent bud following complete vineyard defoliation by hailstorm in May, achieving 520 cm total extension growth by October with 42 nodes, individual internodes in the 22-28 cm range throughout the mid-shoot region, leaves consistently exceeding 350 cm² area with some approaching 450 cm², stem diameter reaching 19 mm at node 20, total shoot fresh weight of 3.8 kg at season end, continuing active growth into late September preventing proper periderm formation and lignification, creating severe winter freeze vulnerability and requiring removal despite potential framework renewal value due to poor tissue maturation and excessive vigor indicating underlying nutritional imbalance requiring corrective management.
IAO_0000114: IAO_0000122
IAO_0000115: A vigorous water shoot representing the maximum extreme of vegetative growth capacity in Vitis vinifera, characterized by daily elongation rates exceeding 10-15 cm during peak growth phases, internodes routinely reaching 20-30 cm or greater length, leaves frequently surpassing 300-400 cm² area with very pale green coloration and thin cuticle development indicating extremely rapid cell expansion, stem diameters of 15-20 mm or more despite single-season growth, and total seasonal extension potentially reaching 4-6 meters with 35-45 nodes or more under optimal growth conditions. Extremely vigorous water shoots develop under combinations of severe triggering events (90-100% canopy loss), highly fertile soils with abundant nitrogen availability, ample soil moisture throughout the growing season, very vigorous rootstock genotypes, warm growing season temperatures, and cultivars with inherently high vegetative growth potential, creating growth responses that can exceed normal shoot growth by factors of 5-10 or more. These shoots create severe management challenges including massive resource diversion that can prevent fruit ripening in remaining crop, continued late-season growth that compromises dormancy preparation and winter hardiness, mechanical interference with vineyard operations, and increased disease pressure through dense succulent growth that maintains humidity and reduces air circulation. Extremely vigorous water shoots also pose structural hazards through wind breakage of the heavy, poorly lignified stems, and can create permanent framework distortions if their weight bends or breaks underlying support structures.
IAO_0000116: Extremely vigorous water shoots represent the upper tail of the vigor distribution and are distinguished from merely vigorous water shoots by growth parameters exceeding cultivar-typical values by factors of 2-3 or more. These shoots often indicate serious underlying problems beyond the triggering damage event, including excessive nitrogen fertilization, over-irrigation creating waterlogged root zones, extremely vigorous rootstock incompatibilities, or root system damage that paradoxically triggers excessive shoot growth. Management requires not only shoot removal but diagnostic investigation of causative factors and corrective actions addressing nitrogen reduction, irrigation adjustment, or evaluation of root health. Extremely vigorous water shoots retained for any reason require multi-year vigor reduction programs including severe crop loading, controlled water stress, and potential root pruning to achieve manageable growth characteristics.
IAO_0000118: Maximalwüchsiger Stammtrieb @de
IAO_0000118: extrem kräftiger Wassertrieb @de
IAO_0000118: extreme epicormic shoot
IAO_0000118: hyper-vigorous water shoot
IAO_0000118: hypervigorer Wasserschoss @de
IAO_0000118: maximum vigor sucker
IAO_0000119: Based on Winkler et al. (1974) "General Viticulture" University of California Press pp. 268-289 Kliewer & Dokoozlian (2005) "Leaf area/crop weight ratios of grapevines= influence on fruit composition and wine quality" American Journal of Enology and Viticulture 56=170-181 Naor et al. (2002) "Responses of apple fruit size to tree water status and crop load" Tree Physiology 22=43-50 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 465-492.
has db xref: PO:0025029

F1 Hybrid Role
type: Class
subclass of: Hybrid Role
IAO_0000112: An F1 population from Riesling × VB91-26-4 (powdery mildew resistant) bears F1_Hybrid_Roles, with each seedling carrying 50% Riesling and 50% VB91-26-4 genetics—the population segregating for Run1 resistance, quality traits, and other characteristics for phenotypic selection. F1 progeny from SO4 × V. cinerea crosses serve in F1_Hybrid_Roles in rootstock breeding, evaluated for nematode resistance inherited from the V. cinerea parent and vigor characteristics from SO4. A single selected F1 individual from Cabernet Sauvignon × disease-resistant donor bears an F1_Hybrid_Role as a candidate for variety release if it combines adequate resistance with acceptable wine quality, or as a parent for backcrossing if further quality improvement is needed.
IAO_0000114: IAO_0000122
IAO_0000115: A hybrid role that inheres in a grapevine genotype representing the first filial (F1) generation from a controlled cross, the direct progeny of two parental genotypes combining one haploid chromosome set from each parent without additional generations of crossing or selfing. F1 hybrids exhibit maximum heterozygosity (every locus carrying one allele from each parent), often displaying hybrid vigor (heterosis) manifested as enhanced vegetative growth, stress tolerance, or productivity exceeding either parent. In grapevine breeding, F1 populations represent the initial output of crossing programs, with population sizes ranging from dozens to thousands of individuals depending on breeding objectives and resources. F1 individuals are evaluated for target traits (disease resistance, fruit quality, agronomic performance), with selected individuals advanced either as varieties (if evaluation criteria are met) or as parents for subsequent crossing generations (F2, backcross, or complex crosses). The F1 designation indicates a specific position in breeding program structure—first-generation products of a defined cross—without specifying whether parents were from the same or different species.
IAO_0000116: F1_Hybrid_Role specifies the generational position that determines genetic expectations—F1 individuals are obligate heterozygotes at any locus where parents differ, enabling prediction of trait segregation based on parental alleles. The F1 generation is particularly important in resistance breeding, where dominant R-genes from heterozygous donors segregate 1:1 in F1 progeny (50% resistant, 50% susceptible), enabling efficient phenotypic or marker-based selection. Heterosis (hybrid vigor) is commonly observed in grapevine F1 populations, potentially complicating breeding by producing exceptional F1 individuals whose performance is not reproducible in subsequent generations due to heterosis loss upon further crossing. The F1 designation does not specify parental taxonomic relationships F1 populations may arise from intraspecific or interspecific crosses, simple or complex parental genotypes.
IAO_0000118: Erstkreuzung @de
IAO_0000118: F1 hybrid
IAO_0000118: F1-Hybride @de
IAO_0000118: Primärhybride @de
IAO_0000118: erste Filialgeneration @de
IAO_0000118: first cross generation
IAO_0000118: first filial generation
IAO_0000118: primary hybrid
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330
has db xref: no direct PO equivalent

Failed Ovule Fertilization
type: Class
subclass of: Ovule Fertilization
IAO_0000112: Grenache in Rhône Valley shows failed ovule fertilization during late June-early July Year N+1 at BBCH 69, with 35-55% ovules experiencing fertilization failure from combination of environmental stress and cultivar susceptibility, failed ovules aborting within 2 weeks showing brown collapsed tissue, flowers with complete ovule failure aborting causing coulure, partial failure creating 1-2 seeds instead of potential 3-4, under variable Mediterranean conditions, typical of this coulure-prone cultivar requiring favorable flowering for acceptable fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Failed ovule fertilization represents the reproductive failure outcome when ovule experiences fertilization failure from pollination inadequacy, pollen tube growth problems, fusion abnormalities, or early post-fertilization developmental arrest, resulting in ovule abortion, resource reabsorption, and no seed contribution, potentially causing flower abortion unless other ovules successfully fertilize providing hormonal rescue. This unfavorable reproductive outcome occurs during fertilization and early post-fertilization in late June-early July in temperate regions Year N+1, determined within days of pollination attempts with abortion manifesting over 1-2 weeks, corresponding to BBCH 69 stages. Failed fertilization causes include pollen absence or scarcity preventing ovule pollination, inadequate pollen tube growth failing to reach ovule micropyle from tube dysfunction or environmental limitations, pollen tube penetration failure preventing sperm delivery to embryo sac, failed sperm-egg or sperm-central cell fusion preventing zygote or endosperm formation despite tube discharge, and early post-fertilization developmental failure causing embryo or endosperm abortion. Pollination failure as cause shows insufficient pollen delivery from poor weather during flowering, inadequate pollen production or release, ineffective pollen dispersal, or pollen viability loss preventing successful pollination. Pollen tube failure shows tube growth cessation before reaching ovule from boron deficiency, environmental stress, pollen vigor limitations, or guidance problems, preventing sperm delivery and fertilization. Fusion failure shows sperm cells reaching embryo sac but failing membrane or nuclear fusion, abnormal gamete function preventing successful union, or cellular incompatibility though rare in self-compatible grapevine. Early developmental failure shows initial fertilization success but subsequent embryo or endosperm abortion within days to weeks, developmental arrest from genet…
IAO_0000116: Failed_Ovule_Fertilization represents unfavorable reproductive outcome within Ovule_Fertilization causing ovule abortion. Results from pollination failure, tube growth problems, fusion abnormalities, or developmental arrest. Manifests within days to weeks as ovule degeneration. Complete failure causes flower abortion contributing to coulure. Partial failure reduces seed number affecting berry size. Environmental factors particularly boron deficiency and weather major causes. Cultivar variation in susceptibility. Determines fruit set loss and yield reduction.
IAO_0000118: Befruchtungsversagen @de
IAO_0000118: Samenanlage-Fehlschlag @de
IAO_0000118: Samenentwicklungsversagen @de
IAO_0000118: fertilization failure
IAO_0000118: ovule abortion
IAO_0000118: reproductive failure
IAO_0000118: reproduktives Versagen @de
IAO_0000118: seed development failure
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 410-415 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 312-315
has db xref: no direct PO equivalent

Fallen Detached Calyptra
type: Class
subclass of: Detached Calyptra
disjoint with: Freshly Detached Calyptra
IAO_0000112: Cabernet Sauvignon vineyards at BBCH 69 (end of flowering, >80% of calyptras shed) exhibit heavy accumulation of fallen detached calyptras on basal leaves appearing as brown to dark brown dried brittle structures, often fragmented into individual petal components, with concentrations of 25-60 degraded calyptras per 100 cm² leaf surface area on leaves positioned below inflorescences, providing visual evidence of completed bloom though individual calyptras are difficult to count accurately due to advanced degradation and fragmentation. Pinot Noir vineyards one week post-bloom show fallen detached calyptras as dark brown papery remnants accumulated on leaves, caught in cluster zones, and scattered on ground, with rain events having removed many fallen calyptras from leaf surfaces creating patchy distribution patterns, though sufficient accumulation remains to confirm that vigorous bloom occurred. Riesling in high humidity conditions during bloom shows fallen detached calyptras with visible fungal colonization appearing as grayish or whitish mycelial growth on degraded tan-brown calyptra tissue, with potential for these colonized structures to serve as Botrytis inoculum sources requiring enhanced air circulation through leaf removal to reduce infection risk to developing berries.
IAO_0000114: IAO_0000122
IAO_0000115: A fallen detached calyptra is a detached calyptra that has been separated from the flower for an extended period (typically >1-2 days) and has undergone substantial desiccation, degradation, or fragmentation, appearing as tan, brown, or dark brown dried structures that have lost the fresh yellowish-green coloration and intact morphology of freshly detached calyptras, representing the terminal stage of calyptra existence as recognizable structures before complete decomposition or disappearance through weathering and microbial degradation. Fallen detached calyptras are characterized by= (1) advanced desiccation with tissue appearing dry, brittle, and papery rather than pliable or soft (2) color change to tan, brown, dark brown, or even blackish as chlorophyll degradation completes, polyphenol oxidation proceeds, and tissue necrosis advances (3) structural degradation with partial or complete fragmentation common, creating incomplete cap-like remnants or individual petal fragments rather than intact five-parted structures (4) accumulation on leaves, shoot surfaces, inflorescence structures, or ground beneath vines, often in clusters or layers representing multiple days of calyptra shedding (5) reduced conspicuousness compared to fresh calyptras due to color matching with senescing leaf tissues or soil, making visual detection more difficult. The fallen detached state represents calyptras from flowers that opened days to weeks previously, with the oldest fallen calyptras corresponding to the earliest-opening flowers at the basal inflorescence positions while more recent fallen calyptras represent later-opening apical flowers, creating a mixed population of varying degradation states accumulating throughout the bloom period and persisting for days to weeks post-bloom. The degradation kinetics of fallen detached calyptras depend on environmental conditions= dry conditions (low humidity, high temperatures, direct sun exposure) accelerate desiccation and promote brittleness…
IAO_0000116: Fallen_Detached_Calyptra represents the degraded terminal state of detached calyptras and is distinguished from Freshly_Detached_Calyptra by advanced desiccation, color change to brown tones, structural fragmentation, and extended time since separation (>1-2 days versus hours to 1-2 days). The fallen detached state has limited utility for precise bloom assessment due to degradation and accumulation dynamics but provides qualitative retrospective evidence of bloom occurrence and intensity. Management considerations for fallen detached calyptras are primarily related to their potential role as disease inoculum sources in high-risk situations, though in most viticultural contexts fallen calyptras pose minimal issues and decompose naturally within weeks of bloom completion.
IAO_0000118: abgefallene Blütenhaube @de
IAO_0000118: degraded shed calyptra
IAO_0000118: dried fallen petal cap
IAO_0000118: verwitterte Kelchhaube @de
IAO_0000118: zerfallene Kronblattkappe @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 103-104 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 96-97.
has db xref: PO:0009032

False Homonym
type: Class
subclass of: Homonym
disjoint with: True Homonym
IAO_0000112: The false homonym pair Riesling and Welschriesling (syn. Riesling Italico, Olaszrizling, Laški Rizling) creates persistent confusion despite the two names being orthographically distinguishable — Welschriesling (VIVC 13096) is a genetically distinct cultivar unrelated to Riesling (VIVC 10077) with no confirmed parentage connection, yet the shared root Riesling causes consumer and trade confusion across Central European markets where both cultivars are widely planted, leading to regulatory measures in Germany prohibiting the use of the bare name Riesling for Welschriesling and EU labeling rules requiring qualifying modifiers to prevent consumer deception.
IAO_0000114: IAO_0000122
IAO_0000115: A homonym where two or more cultivar names are sufficiently similar in spelling or pronunciation to be confused as identical designations but are in fact orthographically distinct names that can be discriminated through careful attention to spelling, diacritical marks, or qualifying modifiers, creating apparent rather than true nomenclatural ambiguity.
IAO_0000116: False_Homonym addresses the penumbra of nomenclatural confusion where names are similar enough to generate misidentification or consumer deception but technically distinct upon careful inspection. The category is practically important because false homonyms drive regulatory intervention and labeling disputes more frequently than true homonyms: the Riesling/Welschriesling distinction has generated decades of legal and regulatory conflict across EU wine law, and the Pinot/Pinotage pair (genetically unrelated despite the shared root — Pinotage being a Pinot Noir x Cinsaut cross) similarly requires regulatory clarity. False homonymy also affects database operations where fuzzy matching algorithms may erroneously link similar but distinct names.
IAO_0000118: Pseudo-Homonym @de
IAO_0000118: confusable name pair
IAO_0000118: falsches Homonym @de
IAO_0000118: near-homonym
IAO_0000118: pseudo-homonym
IAO_0000118: verwechselbare Sortenbezeichnung @de
IAO_0000119: OIV (2013) OIV List of Vine Varieties and Their Synonyms EU Regulation 1308/2013 Art. 100 on protection of designations Maul E and Töpfer R (2015) Vitis International Variety Catalogue (VIVC): a cultivar database, Vitis 54: 155-157
has db xref: no direct PO equivalent

Famous Wine Association
type: Class
subclass of: Historical Importance
IAO_0000112: Famous wine association for Nebbiolo documents an exceptionally concentrated prestige network — the cultivar is inseparably identified with Barolo DOCG (the "wine of kings, king of wines," classified since 1980) and Barbaresco DOCG, with specific legendary estates defining its quality ceiling (Giacomo Conterno's Monfortino Riserva, Gaja's single-vineyard Barbaresco crus, Bruno Giacosa's Le Rocche del Falletto), its reputation reinforced by the wines' extraordinary aging capacity (documented examples from the 1930s-1960s still vibrant), and yet the cultivar's global planting remains remarkably limited (approximately 5,500 ha worldwide), illustrating how famous wine association can sustain cultivar prestige independently of commercial ubiquity. Famous wine association for Grüner Veltliner documents a more recent but transformative prestige construction — the cultivar's international reputation was essentially created by three celebrated Wachau estates (F.X. Pichler, Emmerich Knoll, Prager) whose Smaragd bottlings demonstrated world-class quality from the 1980s onward, reinforced by the 2002 London tasting organized by Jancis Robinson where Grüner Veltliner outperformed white Burgundy in blind assessment, and consolidated through the DAC appellation system (Weinviertel 2002, Mittelburgenland 2005, Kamptal 2008, Kremstal 2007, Wachau 2020) that codified Grüner Veltliner's role as the defining Austrian white grape.
IAO_0000114: IAO_0000122
IAO_0000115: Famous wine association is a historical importance entity that documents the relationship between grape cultivars and the celebrated wines, estates, appellations, and wine personalities with which they are most prominently identified in wine culture, encompassing the association with classified or iconic estates (Bordeaux classified growths, Burgundy Grand Crus, Barolo crus), the identification with specific appellations whose identity is inseparable from the cultivar (Chablis-Chardonnay, Barolo-Nebbiolo, Sancerre-Sauvignon Blanc, Wachau-Grüner Veltliner), the connection to influential winemakers or viticulturists who championed the cultivar, and the role of specific wines in defining or transforming the cultivar's global reputation, providing the cultural-prestige dimension that explains why certain cultivars command premium prices and cultural reverence beyond what their intrinsic agronomic or oenological characteristics alone would justify.
IAO_0000116: Famous wine association documentation addresses the cultural construction of cultivar prestige — the process by which specific cultivar-place-producer combinations become embedded in wine culture as reference points of quality and authenticity that subsequently influence the perceived value of all wines made from that cultivar. This process operates through multiple reinforcing mechanisms — critical acclaim (high scores from influential critics creating reputation feedback loops), auction performance (record prices validating and publicizing quality claims), classification systems (formal hierarchies like the 1855 Bordeaux classification encoding prestige into institutional structures that persist for generations), and narrative construction (the stories, myths, and personalities associated with famous wines becoming part of the cultivar's cultural identity). The relationship between cultivar and famous wine is bidirectional — Pinot Noir derives prestige from its association with Romanée-Conti, but Romanée-Conti also validates Pinot Noir as a vehicle for transcendent wine quality, creating a self-reinforcing prestige cycle. The geographic concentration of famous wine associations is notably uneven — a small number of European regions (Bordeaux, Burgundy, Champagne, Piedmont, the Mosel, Tokaj) account for a disproportionate share of the world's most famous wines, reflecting both genuine quality achievement and the accumulated cultural capital of centuries of documented excellence. The "halo effect" of famous wine associations extends beyond the specific estates and regions to influence the perception of the cultivar globally — Pinot Noir commands premium prices in Oregon, New Zealand, and Tasmania partly because of its Burgundian associations, even though these New World expressions are stylistically distinct. The contemporary democratization of wine criticism through digital platforms and social media is gradually diversifying the famous wine association landscape b…
IAO_0000118: Prestigeassoziation @de
IAO_0000118: berühmte Weinassoziation @de
IAO_0000118: berühmte Weingutverbindung @de
IAO_0000118: celebrated wine link
IAO_0000118: cultural wine association
IAO_0000118: famous estate connection
IAO_0000118: iconic wine association
IAO_0000118: ikonische Weinverbindung @de
IAO_0000118: kulturelle Weinassoziation @de
IAO_0000118: prestige association
IAO_0000119: Robinson J, Harding J (2015) The Oxford Companion to Wine, 4th Ed, Oxford University Press Johnson H, Robinson J (2019) The World Atlas of Wine, 8th Ed, Mitchell Beazley, pp.: 1-416 Veseth M (2011) Wine Wars: The Curse of the Blue Nun, the Miracle of Two Buck Chuck, and the Revenge of the Terroirists, Rowman and Littlefield, pp.: 1-250 Lukacs P (2012) Inventing Wine: A New History of One of the World's Most Ancient Pleasures, W.W. Norton, pp.: 1-350
has db xref: no direct PO equivalent

Fanleaf Resistance Disposition
type: Class
subclass of: Viral Resistance Disposition
IAO_0000112: Long-term evaluation of Fanleaf_Resistance_Disposition at the University of California, Davis, compared disease development in 'Cabernet Sauvignon' grafted onto susceptible ('AxR#1', V. vinifera × V. rupestris) versus resistant ('O39-16', V. vinifera × M. rotundifolia) rootstocks planted in a vineyard naturally infested with GFLV-viruliferous Xiphinema index. After 12 years, 95% of vines on 'AxR#1' tested GFLV-positive by ELISA, exhibiting severe fanleaf symptoms with mean yield of 4.2 kg/vine compared to 11.8 kg/vine for healthy controls (64% reduction). In contrast, only 8% of vines on 'O39-16' tested positive, with infected individuals showing low viral titers and minimal symptoms, and plot mean yield of 10.5 kg/vine (89% of healthy controls). Nematode population monitoring revealed X. index densities of 850 individuals per 250g soil around 'AxR#1' roots versus only 45 per 250g soil around 'O39-16', demonstrating that Fanleaf_Resistance_Disposition of the rootstock operated primarily through suppression of vector populations rather than direct viral resistance, effectively interrupting the transmission cycle and protecting the susceptible scion.
IAO_0000114: IAO_0000122
IAO_0000115: A Fanleaf_Resistance_Disposition is a Viral_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit infection, replication, systemic spread, or symptom expression by Grapevine fanleaf virus (GFLV) and the closely related Arabis mosaic virus (ArMV), nepoviruses causing fanleaf degeneration disease. This disposition represents the capacity to resist one of the most ancient and economically important viral diseases of grapevine, endemic to European and Mediterranean viticulture for centuries and now distributed worldwide. GFLV causes characteristic symptoms including fan-shaped leaves with abnormally acute sinuses, yellow mosaic or vein-banding patterns, shortened internodes, abnormal branching, poor fruit set (millerandage), and progressive vine decline with yield losses of 50-80% in severely affected vines. The virus is transmitted persistently by ectoparasitic dagger nematodes of the genus Xiphinema, primarily X. index and X. italiae, which acquire virus particles during root feeding and retain infectivity for months to years. Fanleaf resistance dispositions can operate at multiple levels including resistance to nematode feeding preventing virus acquisition from soil inoculum, resistance to virus replication and systemic movement following nematode-mediated inoculation, and tolerance enabling maintenance of productivity despite infection. True resistance to GFLV itself is rare in Vitis, but strong resistance to X. index exists in certain North American species and Muscadinia rotundifolia, providing the basis for resistant rootstock breeding that represents the most effective long-term management strategy for fanleaf-affected vineyards.
IAO_0000116: Fanleaf_Resistance_Disposition is_a Viral_Resistance_Disposition. Fanleaf disease is caused by GFLV and related nepoviruses transmitted by Xiphinema dagger nematodes. Child classes distinguish GFLV_Resistance_Disposition (direct resistance to virus replication/movement) from Xiphinema_Transmission_Resistance_Disposition (resistance to nematode vector). Practical fanleaf management relies primarily on X. index-resistant rootstocks, as true resistance to GFLV itself is limited in available germplasm. The disease has been present in European viticulture for centuries, likely since Roman times.
IAO_0000118: Fanleaf-Resistenz @de
IAO_0000118: GFLV resistance disposition
IAO_0000118: GFLV-Resistenz @de
IAO_0000118: Reisigkrankheit-Resistenz-Disposition @de
IAO_0000118: fanleaf degeneration resistance
IAO_0000118: nepovirus resistance
IAO_0000119: Andret-Link P et al. (2004) Grapevine fanleaf virus: still a major threat to the grapevine industry, Journal of Plant Pathology 86:183-195 Walker MA et al. (1994) Resistance to Xiphinema index in Vitis and its hybrids, Vitis 33:21-26 Fuchs M (2017) Grapevine fanleaf virus, Grapevine Viruses: Molecular Biology, Diagnostics and Management, Springer
has db xref: no direct PO equivalent

Fanleaf Symptom Quality
type: Class
subclass of: Viral Infection Indicator Quality
IAO_0000112: Fanleaf symptom quality assessment in Burgundy Pinot Noir documented the characteristic symptom complex enabling field diagnosis of this historically significant disease affecting some of the world's most valuable vineyard land. Spring shoot emergence revealed fanleaf symptom quality with the diagnostic leaf malformation showing abnormally wide petiolar sinus creating the fan-shaped appearance, acute angles between primary veins deviating from the normal obtuse venation, and asymmetric blade development with unequal lobe sizes. By midsummer, fanleaf symptom quality included the yellow mosaic pattern with bright chrome yellow patches distributed irregularly across the leaf blade, shortened internodes creating bunchy growth habit with shoot length reduced by 40% compared to healthy vines, and the zigzag shoot pattern resulting from asymmetric internode development. Cluster fanleaf symptom quality showed severe millerandage with 60% of berries remaining small, seedless, and unripe at harvest while the remainder developed normally, combined with reduced cluster number per shoot from coulure, resulting in yield reduction of 75% compared to healthy adjacent vines. Soil sampling confirmed high populations of Xiphinema index (150-300 nematodes per 500cc soil) in the root zone of symptomatic vines, establishing the vector presence sustaining endemic infection. The fanleaf symptom quality assessment informed the replanting protocol requiring vine removal followed by 7-year fallow with nematode monitoring before replanting with GFLV-free certified stock.
IAO_0000114: IAO_0000122
IAO_0000115: Fanleaf symptom quality is a viral infection indicator quality that inheres in grapevine organisms infected by grapevine fanleaf virus (GFLV) and represents the characteristic disease manifestations including the diagnostic fan-shaped leaves with abnormally open petiolar sinus and acute vein angles, the yellow mosaic or chrome yellow discoloration patterns on leaves, the shortened internodes creating a bunchy or bushy growth habit, the zigzag growth pattern of affected shoots, and the severe fruit symptoms including millerandage (shot berries), coulure (poor fruit set), and reduced cluster size that can decrease yields by 80% or more in severely affected vines. This quality captures the diagnostic features of one of the oldest known and most damaging viral diseases of grapevine, recognizing that fanleaf degeneration has been described in European vineyards for centuries and remains a major production constraint wherever the nematode vector is present in soils. The ontological significance of fanleaf symptom quality lies in its role enabling identification of a disease causing severe yield reduction that cannot be cured in established vines, where diagnosis informs replanting decisions including the necessity of extended fallow periods or soil fumigation to reduce nematode vector populations before establishing new plantings. The biological basis of fanleaf symptoms encompasses the systemic infection and high viral titers achieved by GFLV in all vine tissues, the interference with auxin signaling that causes the characteristic developmental abnormalities including leaf malformation and growth habit changes, and the disruption of reproductive development causing the flower abortion and berry development failures that produce the severe yield losses. The nematode transmission by Xiphinema index feeding on roots creates soil-borne disease pressure that persists in infested sites for decades, with nematodes retaining transmissible virus for months to years and virus surv…
IAO_0000116: Fanleaf_Symptom_Quality is_a Viral_Infection_Indicator_Quality, representing the symptoms of grapevine fanleaf virus (GFLV) infection. The fan-shaped leaf malformation is pathognomonic yellow mosaic pattern also highly diagnostic. Nematode (Xiphinema index) transmission creates persistent soil-borne disease pressure. Severe yield impacts (up to 80% loss) from millerandage and coulure. Extended fallow (5-7 years) required before replanting infested sites. One of the oldest described viral diseases of grapevine with centuries of European documentation.
IAO_0000118: Fanleaf-Virose @de
IAO_0000118: Fächerblatt-Symptome @de
IAO_0000118: GFLV symptoms
IAO_0000118: GFLV-Symptome @de
IAO_0000118: Reisigkrankheit-Symptome @de
IAO_0000118: fanleaf degeneration symptoms
IAO_0000118: fanleaf virus disease
IAO_0000118: grapevine fanleaf symptoms
IAO_0000119: Andret-Link P et al. (2004) Grapevine fanleaf virus: still a major threat to the grapevine industry. Journal of Plant Pathology 86:183-195 Fuchs M et al. (2017) Grapevine fanleaf virus. In: Meng B et al. (eds) Grapevine Viruses: Molecular Biology, Diagnostics and Management. Springer, pp. 319-330 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0009025

Feeder Root
type: Class
subclass of: Shallow Root
disjoint with: Lateral Shallow Root
IAO_0000112: Pinot Noir vineyard showing feeder roots in upper 30 cm soil, minirhizotron imaging revealing feeder roots 0.4-1.8 mm diameter third through fifth-order laterals, feeder roots showing white coloration with abundant root hairs, primary anatomical structure lacking secondary xylem, arbuscular mycorrhizal colonization 58% of feeder root length, median feeder root lifespan 4.2 months with continuous production and mortality, feeder roots comprising 8% of total root biomass but providing estimated 84% of vine nitrogen and water uptake, feeder roots representing ephemeral absorptive specialist root class
IAO_0000114: IAO_0000122
IAO_0000115: Feeder root is fine absorptive root typically 2 mm), showing different functions (feeder specialized for absorption versus structural for transport, storage, anchorage), exhibiting lifespan differences (feeder ephemeral weeks-months versus structural persistent years-decades), demonstrating anatomical distinctions (feeder primary structure versus structural secondary growth and wood), and revealing biomass proportions (feeder roots small biomass fraction providing majority of function). Feeder root research and measurement includes= requiring specialized methods (minirhizotrons, soil cores, root washing for observing and quantifying ephemeral feeder roots), showing isotope applications (tracers demonstrating feeder root uptake contribution), exhibiting imaging techniques (scanners or cameras quantifying feeder root length, diameter, and turnover), demonstrating molecular approaches (DNA/RNA analysis revealing feeder root gene expression and function), and displaying modeling applications (feeder root dynamics incorporated into models predicting vine water and nutrient status).
IAO_0000116: Feeder_Root emphasizes fine absorptive specialization and ephemeral nature and is distinguished from structural roots by focus on absorption function. Includes Active_Feeder_Root and Senescent_Feeder_Root hierarchies. Critical for understanding absorption specialization, high turnover, disproportionate uptake, root hair production, mycorrhizal associations, and the fine ephemeral roots providing majority of vine resource acquisition despite small biomass fraction.
IAO_0000118: Absorptive Terminalwurzel @de
IAO_0000118: Ephemeral root
IAO_0000118: Feinwurzel @de
IAO_0000118: Fine absorptive root
IAO_0000118: Saugwurzel @de
IAO_0000118: Terminal root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Female Flower Disposition
type: Class
subclass of: Flower Type Disposition
IAO_0000112: Female flower disposition characterizes wild V. vinifera ssp. sylvestris populations (approximately 40% of individuals) and rare cultivated varieties. Stamens in female flowers are reflexed (bent downward and away from the pistil) and produce shriveled, non-viable pollen or no pollen at all. Female vines require pollinizer rows within 15-30 m for adequate fruit set, with pollen transfer primarily by wind. Some table grape cultivars including Almeria (Ohanez) and certain Muscats possess female flowers, requiring interplanting with hermaphrodite pollinizers at ratios of 1:8 to 1:10.
IAO_0000114: IAO_0000122
IAO_0000115: A flower type disposition that is the inherited capacity of a Vitis vinifera plant to develop pistillate (functionally female) flowers containing a fully developed pistil with receptive stigma but only reflexed, non-functional stamens producing sterile or absent pollen, requiring cross-pollination from hermaphrodite or male vines for fruit set.
IAO_0000116: Female flower disposition results from homozygosity for the female allele (ff) at the Sex locus. The reflexed stamen phenotype results from failure of filament elongation during flower development. Female-flowered cultivars were more common in historical viticulture before the advantages of hermaphroditism were understood, and persist in some traditional growing regions and wild populations.
IAO_0000118: Weiblichkeit @de
IAO_0000118: female vine disposition
IAO_0000118: functionally female flower
IAO_0000118: pistillate Blühdisposition @de
IAO_0000118: pistillate flower trait
IAO_0000118: weibliche Blütenanlage @de
IAO_0000119: Antcliff AJ (1980) Inheritance of sex in Vitis. Annales de l'Amélioration des Plantes 30:113-122 Negi SS, Olmo HP (1971) Conversion and determination of sex in Vitis vinifera L. Vitis 9:265-279
has db xref: PO:0000029

Female Only Flower
type: Class
subclass of: Pistillate Flower
disjoint with: Reduced Stamen Flower
IAO_0000112: Wild V. vinifera ssp. sylvestris female plants in riparian populations of southern Europe occasionally exhibit female only flowers completely lacking any stamen structures, with well-developed pistils (2.4-2.7 mm length, ovary 1.4-1.6 mm diameter containing 3-4 ovules, elaborate wet stigma with 200-240 papillae persisting 6-8 days receptive), no recognizable stamens in the five stamen positions surrounding the pistil, achieving 32-44% fruit set when staminate male plants providing wind-borne pollen are within 20-40 m and bloom synchrony is good, but only 6-10% fruit set when males exceed 80 m distance or bloom asynchrony creates temporal mismatch between stigma receptivity and pollen availability. Wild Vitis riparia female plants in North American riparian forests characteristically bear female only flowers with complete stamen absence, enhanced pistil development, and absolute cross-pollination dependency, producing clusters of 20-50 small berries (6-10 mm diameter) when pollinated by nearby male plants. Breeding populations from wild dioecious species crosses occasionally produce female only individuals serving as female parents in controlled crossing programs but unsuitable for self-fertile cultivar development.
IAO_0000114: IAO_0000122
IAO_0000115: A female only flower is a pistillate flower in which stamens are completely absent or reduced to such an extreme degree that no recognizable stamen structures can be identified even under magnification, representing the most complete expression of morphological female unisexuality with exclusive investment in female reproductive function through a well-developed pistil capable of fertilization and fruit set when cross-pollinated. Female only flowers are characterized by= (1) complete absence of any stamen structures in the positions where stamens would occur in hermaphrodite flowers, with the pistil surrounded by empty space or minimal undifferentiated tissue rather than by recognizable filaments and anthers, or (2) extremely minute, completely non-differentiated tissue remnants 100 m, wet or humid weather preventing pollen dispersal). The extended stigma receptivity period (5-8 days) and enhanced stigmatic surface area in female only flowers represent adaptations increasing probability of successful cross-pollination by maximizing the temporal and spatial windows for pollen capture from stochastic wind-borne pollen arrival. Female only flowers are characteristic of some female individuals in wild dioecious V. vinifera ssp. sylvestris populations, particularly in populations with strong sex determination, where approximately 30-50% of female individuals may bear female only flowers while remaining females bear pistillate flowers with vestigial or rudimentary stamen remnants. Female only flowers also characterize female plants in several dioecious North American wild Vitis species (V. riparia, V. rupestris) where stamen suppression is complete. The developmental genetics underlying female only flowers involves sex-determining genes that completely suppress stamen primordium specification or arrest stamen development at extremely early stages, possibly through direct transcriptional repression of stamen identity genes (B-class MADS-box genes) or through developmental …
IAO_0000116: Female_Only_Flower represents maximum stamen suppression among pistillate flowers and is distinguished from Reduced_Stamen_Flower (which retains vestigial or rudimentary stamen structures) by complete or near-complete absence of recognizable stamen morphology. The boundary between 'female only' (no stamens) and 'vestigial stamen' (minimal stamen remnants) can be subtle, requiring careful dissection and magnification, as extremely reduced vestigial stamens <0.2 mm can be overlooked in casual examination. Female only flowers represent the endpoint of stamen suppression and likely involve the strongest expression of female-determining genetic factors. The complete absence of male structures enables maximum resource allocation to female function (enhanced pistil development, increased ovule number, prolonged stigma receptivity), potentially providing fitness advantages in dioecious populations through enhanced seed production per successfully pollinated flower. Sub-classification into Fully_Developed and Mature types reflects developmental state distinctions within the female only category, paralleling the staminate flower classification.
IAO_0000118: purely pistillate flower
IAO_0000118: rein weibliche Blüte @de
IAO_0000118: stamen-absent flower
IAO_0000118: staubblattlose Blüte @de
IAO_0000118: vollständig weibliche Blüte @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 101-105 Carbonneau, A. (1983). Stérilités mâle et femelle dans le genre Vitis. Agronomie 3=635-644 Caporali, E. et al. (2003). The arrest of development of abortive reproductive organs in the unisexual flower of Vitis vinifera. Sexual Plant Reproduction 15=291-300 Badouin, H. et al. (2020). The wild grape genome sequence provides insights into the transition from dioecy to hermaphroditism. Genome Biology 21=223.
has db xref: PO:0009031

Fermentation Protocol
type: Class
subclass of: Winemaking Protocol
IAO_0000112: Fermentation protocol for Sauvignon Blanc from Marlborough specifies cold settling at 6°C for 24 hours, inoculation with VL3 yeast (selected for thiol-releasing carbon-sulfur lyase activity) at 20 g/hL, fermentation temperature controlled at 12-14°C in jacketed stainless steel tanks (15,000 L) to preserve volatile thiol stability, DAP addition of 0.20 g/L at 15° Brix based on YAN assessment of 180 mg/L, fermentation duration 18-22 days, endpoint at <2 g/L residual sugar, malolactic fermentation blocked by early SO₂ addition (50 mg/L) and cold storage at 4°C to preserve the high-acid, thiol-dominant aromatic profile. Fermentation protocol for Blaufränkisch Mittelburgenland DAC documents destemmed must inoculated with BDX yeast at 25 g/hL, fermentation initiated at 22°C rising to a peak of 28-30°C through the cap heating effect during maceration, nutrient supplementation with 0.30 g/L Fermaid-K at one-third sugar depletion, fermentation completed to dryness (<1 g/L RS) after 10-12 days, followed by co-inoculation of Oenococcus oeni VP41 for malolactic fermentation completing within 3 weeks at 20°C, converting 4.5 g/L malic acid to approximately 3.0 g/L lactic acid.
IAO_0000114: IAO_0000122
IAO_0000115: Fermentation protocol is a winemaking protocol entity that documents the parameters, conditions, and management practices governing the primary alcoholic fermentation of grape must by Saccharomyces cerevisiae and, where applicable, the secondary malolactic fermentation by Oenococcus oeni or Lactobacillus species, encompassing yeast selection (commercial strain or indigenous), inoculation rate and timing, temperature profile (target range, cooling capacity, peak temperature), nutrient management (YAN assessment and supplementation strategy), fermentation vessel type and volume, fermentation kinetics monitoring (density curve, CO₂ evolution), endpoint criteria (residual sugar target), and malolactic fermentation management (inoculated or spontaneous, timing relative to alcoholic fermentation), providing the microbiological process control framework for converting grape sugar to ethanol while optimizing the production of desirable fermentation-derived aroma compounds.
IAO_0000116: Fermentation protocol documentation captures the most microbiologically complex and kinetically dynamic phase of winemaking, where the interaction between yeast metabolism, must composition, and environmental conditions determines not only the basic conversion of sugar to alcohol but also the production of hundreds of fermentation-derived volatile compounds that constitute the fermentative bouquet. The yeast strain selection decision has become one of the most consequential protocol elements, as commercial Saccharomyces cerevisiae strains vary dramatically in their metabolic phenotypes — β-glucosidase activity (releasing bound terpenes in aromatic varieties), carbon-sulfur lyase activity (releasing volatile thiols from cysteinylated precursors), ester production profiles, glycerol yield, sulfur compound generation, and temperature tolerance range. The indigenous versus inoculated fermentation debate represents a fundamental philosophical divide — indigenous fermentation (relying on vineyard and cellar microflora, typically involving successive dominance of non-Saccharomyces species followed by S. cerevisiae) is favored by terroir-oriented producers for contributing site-specific complexity, while inoculated fermentation provides predictability and targeted metabolic outcomes. Temperature management during fermentation represents the primary control variable — white and rosé wines are typically fermented at 12-18°C to preserve primary fruit aromas and minimize higher alcohol production, while red wines ferment at 25-32°C to optimize phenolic extraction during concurrent maceration. The malolactic fermentation decision (encourage, prevent, or partial) is among the most stylistically consequential protocol choices — MLF softens acidity, enhances mouthfeel, and adds diacetyl-derived buttery complexity, but sacrifices primary fruit freshness and malic acid-derived crispness, making it desirable for most red wines and barrel-fermented Chardonnay but typically avoided in a…
IAO_0000118: Fermentationsprotokoll @de
IAO_0000118: Gärführung @de
IAO_0000118: Gärprotokoll @de
IAO_0000118: Gärungssteuerung @de
IAO_0000118: alcoholic fermentation protocol
IAO_0000118: alkoholische Gärung Protokoll @de
IAO_0000118: fermentation management
IAO_0000118: fermentation parameters
IAO_0000118: fermentation process specification
IAO_0000118: vinification fermentation data
IAO_0000119: Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 1, 2nd Ed, Wiley, pp.: 53-200 Ugliano M, Henschke PA (2009) Yeasts and wine flavour. In Wine Chemistry and Biochemistry, Springer, pp.: 313-392 Boulton RB et al. (1999) Principles and Practices of Winemaking, Springer, pp.: 102-190
has db xref: no direct PO equivalent

Fertigation Program
type: Class
subclass of: Nutrition Management Description
IAO_0000112: The fertigation program for a Shiraz vineyard in the Barossa Valley specifies nutrient injection through the subsurface drip irrigation system using a Dosatron proportional injector at 1:200 dilution ratio — nitrogen delivered as calcium ammonium nitrate solution (CAN-17, 8.5% NO3-N + 8.5% NH4-N) at 15 kg N/ha split across 6 fertigation events from E-L 9 to E-L 27 (2.5 kg N/ha per event), with nitrogen front-loaded during the pre-flowering period to support canopy development and progressively reduced after fruit set to avoid stimulating late-season vegetative growth. Potassium delivered as potassium nitrate (KNO3, 13% N + 46% K2O) at 20 kg K/ha in 4 post-véraison fertigations to support sugar transport and replace harvest potassium removal. Phosphorus and micronutrients (chelated Fe, Zn, Mn) applied in a single early-season fertigation at E-L 12 through phosphoric acid and chelate solution injection — total annual fertigation nutrient cost of 180-250 AUD/ha compared to 300-400 AUD/ha for equivalent broadcast granular fertilization.
IAO_0000114: IAO_0000122
IAO_0000115: A nutrition management description that documents the delivery of dissolved mineral nutrients through the irrigation system, specifying the nutrient sources (soluble fertilizer formulations), injection rates, application timing synchronized with vine phenological demand, nutrient concentrations in the irrigation solution, and the integration of fertigation scheduling with the irrigation protocol to achieve targeted nutrient delivery directly to the active root zone with high spatial precision and temporal flexibility.
IAO_0000116: Fertigation_Program documents the integration of nutrition management with irrigation infrastructure that has become the standard nutrient delivery method in irrigated vineyards worldwide. Fertigation exploits the spatial precision of drip irrigation (delivering nutrients directly to the wetted root zone volume rather than broadcasting across the entire vineyard floor) and the temporal flexibility of soluble nutrient injection (enabling nutrient supply to be adjusted at each irrigation event in response to vine demand and tissue analysis feedback) to achieve nutrient use efficiency 20-40% higher than conventional broadcast fertilization: this efficiency gain results from reduced nutrient losses through leaching below the root zone, surface runoff, volatilization, and fixation in non-root-zone soil, with the economic benefit of lower total nutrient application rates combined with the environmental benefit of reduced nutrient loading to groundwater and surface water. The principal technical requirements are water-soluble fertilizer sources (excluding standard granular formulations), injection equipment (Venturi, diaphragm pump, or proportional dosing systems), and irrigation system filtration adequate to prevent emitter clogging from precipitated salts — the risk of calcium phosphate or iron oxide precipitation in the irrigation lines requires careful attention to solution pH and nutrient compatibility when multiple fertilizer sources are co-injected.
IAO_0000118: Bewässerungsdüngung-Plan @de
IAO_0000118: Fertigation-Programm @de
IAO_0000118: Tropfbewässerungs-Düngung @de
IAO_0000118: drip-applied nutrition program
IAO_0000118: fertigation schedule
IAO_0000118: irrigation-delivered fertilization
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 180-195 Dry PR et al. (2004) Viticulture Volume 2: Practices, 2nd Ed, Winetitles pp: 168-195 Bravdo BA (2005) Nutrient management in table and wine grapes by means of fertigation, in Christensen LP and Smart DR (eds) Proceedings of the Soil Environment and Vine Mineral Nutrition Symposium, ASEV pp: 91-98
has db xref: no direct PO equivalent

Fertile Reproductive Shoot
type: Class
subclass of: Reproductive Shoot
IAO_0000112: A fertile reproductive shoot on Vitis vinifera cv. Sangiovese from node 7 on bilateral cordon, 148cm length with 17 leaves totaling approximately 2380 cm² leaf area, bearing 2 well-formed clusters with 56 and 52 berries showing normal development progression, good fruit set estimated at 42% (typical for this variety), clusters developing normally through cell division and early expansion phases (currently BBCH 75, pea-sized berries), adequate leaf-to-fruit ratio (14.8 cm² per gram projected fruit assuming 325g per cluster) supporting complete maturation, no visible disease, stress, or developmental problems, representing successful fertile shoot contributing 650g to projected whole-vine crop of 8.2kg in balanced mature vineyard, with fertile performance reflecting appropriate winter pruning (balanced bud retention), successful spring pollination (favorable bloom weather, adequate bee activity), good fruit set, and ongoing favorable conditions supporting normal development toward harvest maturity.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive shoot demonstrating high reproductive capacity and successful fruit development, characterized by presence of well-developed inflorescences with good fruit set (typically 35-65% of flowers setting fruit), healthy cluster development progressing normally through phenological stages, adequate shoot vigor and leaf area supporting fruit maturation (12+ cm² leaf area per gram fruit minimum), and absence of significant reproductive failures or developmental problems, representing successful productive shoots contributing reliably to commercial yields with good prospects for fruit quality outcomes. Fertile reproductive shoots represent the productive ideal in viticulture, exhibiting successful progression from bud differentiation through flower development, pollination, fruit set, and berry development without significant losses or developmental abnormalities, typical of well-managed balanced vineyards under favorable conditions, with fertile shoot performance indicating appropriate vine capacity, adequate resource availability, suitable environmental conditions, and effective management practices supporting consistent productive outcomes.
IAO_0000116: Fertile reproductive shoots represent successful productive outcomes, with their consistent performance across vineyards and seasons being fundamental to viable viticulture. The fertile designation indicates successful navigation of multiple critical developmental stages including previous-season inflorescence differentiation (requiring adequate light exposure and balanced vine conditions June-August), current-season flower development (requiring adequate spring growth and resource availability), pollination and fertilization (requiring favorable bloom weather and pollinator activity), fruit set (requiring appropriate environmental conditions and vine capacity), and berry development (requiring continued favorable conditions and adequate photosynthetic support). Factors supporting fertile shoot prevalence include balanced vine conditions (appropriate crop load, adequate vigor, good health), favorable environmental conditions (suitable temperatures, adequate moisture, disease-free), effective management (proper pruning, canopy management, disease control), and variety characteristics (some cultivars showing consistently high fruitfulness and good fruit set). Understanding fertile shoot requirements and optimizing conditions promoting fertile performance is central to consistent commercial production.
IAO_0000118: fertiler Fruchttrieb @de
IAO_0000118: highly productive shoot
IAO_0000118: hochfruchtbarer Trieb @de
IAO_0000118: successful fruiting shoot
IAO_0000118: well-developed reproductive shoot
IAO_0000119: Based on Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Kliewer & Dokoozlian (2005) "Leaf area/crop weight ratios of grapevines= influence on fruit composition and wine quality" American Journal of Enology and Viticulture 56=170-181.
has db xref: PO:0009006

Fertility Data
type: Class
subclass of: Agronomic Performance Data
IAO_0000112: Fertility data for Pinot Noir clone 828 (Dijon) documents bud fruitfulness of 1.9-2.2 inflorescence primordia per bud at positions 3-8 on one-year canes, with only 3-5% blind bud incidence, supporting its suitability for short spur pruning (2-bud spurs on bilateral cordon) while maintaining adequate crop levels of 40-50 clusters per vine. Fertility data for Syrah clone 174 (ENTAV) reveals a pronounced positional fruitfulness gradient — basal buds (positions 1-3) average only 0.8 inflorescences per bud while mid-cane positions (5-10) reach 1.6-1.8, necessitating longer cane pruning (8-12 bud canes on Guyot training) to capture the productive bud zone and avoid the significant crop loss associated with short spur pruning for this clone.
IAO_0000114: IAO_0000122
IAO_0000115: Fertility data is an agronomic performance data entity that records the reproductive capacity of a clonal line, quantified through bud fruitfulness (number of inflorescence primordia per dormant bud), shoot fruitfulness (number of clusters per shoot in the current season), proportion of blind buds (non-bursting buds), proportion of fruitful versus vegetative shoots, inflorescence number per vine, and inflorescence size (flower number per inflorescence), measured across vintages and bud positions along the cane or cordon, characterizing the clone's inherent reproductive potential and its compatibility with specific pruning strategies and crop load management approaches.
IAO_0000116: Fertility data is essential for matching clone selection to training system and pruning strategy, as the positional distribution of fruitful buds along the cane directly determines which pruning approaches can achieve target crop levels. Bud fruitfulness is established during the previous growing season's inflorescence initiation period (approximately BBCH 53-65 of the preceding year), meaning that environmental conditions 12-15 months before harvest influence the current season's fertility — a physiological lag that connects consecutive vintages through carry-over effects. High-fertility clones facilitate short spur pruning systems (cordon-trained) that offer labor efficiency advantages but may require cluster thinning to prevent overcropping, while low-basal-fertility clones demand cane pruning systems (Guyot variants) that are more labor-intensive but access the productive bud zone. The fruitfulness of basal buds (positions 1-3) versus distal buds (positions 8-12) shows substantial clonal variation within cultivars — this positional profile is a key clone selection criterion in regions transitioning from traditional cane pruning to mechanization-compatible cordon systems. Environmental factors modulating fertility include light exposure during inflorescence initiation (shaded buds produce fewer primordia), temperature during the critical 4-6 week initiation window, and carbohydrate reserve status of the vine. Fertility data should always be reported alongside vigor data, as the two parameters together determine the vine's inherent vegetative-reproductive balance and the management interventions required to optimize it.
IAO_0000118: Fertilitätsdaten @de
IAO_0000118: Fruchtbarkeitsdaten @de
IAO_0000118: Gescheinsansatzdaten @de
IAO_0000118: Knospenfruchtbarkeit @de
IAO_0000118: bud fertility record
IAO_0000118: bud fruitfulness data
IAO_0000118: clone fertility assessment
IAO_0000118: fruitfulness data
IAO_0000118: reproductive capacity data
IAO_0000118: reproduktive Kapazitätsdaten @de
IAO_0000119: Sánchez LA, Dokoozlian NK (2005) Bud microclimate and fruitfulness in Vitis vinifera L. American Journal of Enology and Viticulture 56(4): 319-329 Dry PR (2000) Canopy management for fruitfulness. Australian Journal of Grape and Wine Research 6(2): 109-115 Keller M (2020) The Science of Grapevines, 3rd Ed, Academic Press, pp.: 145-175
has db xref: no direct PO equivalent

Fertilization
type: Class
subclass of: Flowering
IAO_0000112: Cabernet Sauvignon in Napa Valley shows fertilization during mid-late June Year N+1 at BBCH 65-69, with pollen tubes penetrating micropyle and discharging sperm cells 26-38 hours after pollination, double fertilization producing diploid zygotes and triploid endosperm nuclei, 1-3 seeds developing per berry, under warm climate conditions of 24-29°C temperature, adequate boron supporting tube penetration and fusion, typical of this late-season cultivar achieving 58-68% fertilization success and fruit set
IAO_0000114: IAO_0000122
IAO_0000115: Fertilization represents the culminating sexual reproductive process where pollen tube penetrates embryo sac through micropyle, discharges two sperm cells enabling double fertilization with one sperm fusing with egg cell forming diploid zygote initiating embryo development and other sperm fusing with central cell forming triploid endosperm nucleus supporting seed development, establishing successful reproduction and fruit set. This essential fertilization process occurs during late flowering in mid-late June in temperate regions Year N+1, typically occurring 24-48 hours after initial pollination as pollen tube completes growth journey, corresponding to BBCH 65-69 flowering completion stages. Fertilization mechanism involves coordinated processes including pollen tube penetration through micropyle accessing embryo sac, tube discharge releasing two sperm cells into female gametophyte, sperm cell fusion with egg forming diploid 2n zygote, second sperm fusion with central cell containing two polar nuclei forming triploid 3n endosperm nucleus, and initiation of embryo and endosperm development establishing successful seed and berry formation. Pollen tube arrival at micropyle shows culmination of 12-36 hour tube growth journey from stigma through style to ovary, tube navigating to micropyle outer opening guided by ovule-derived attractant signals, and positioning for penetration through micropyle canal to embryo sac requiring final 100-300 micrometer growth. Micropyle structure providing access pathway includes opening in integument layers surrounding ovule, canal 100-300 micrometers length extending from outer to inner integument surface, inner micropyle opening adjacent to nucellus surface providing embryo sac access, and overall architecture creating controlled entry pathway to female gametophyte. Embryo sac structure at fertilization shows mature seven-celled eight-nucleate megagametophyte organization including egg cell positioned at micropylar pole flanked by two sy…
IAO_0000116: Fertilization represents culminating sexual reproductive process within Flowering determining fruit set success. Corresponds to BBCH 65-69 stages occurring 24-48 hours post-pollination. Subdivided into Pollen_Tube_Penetration accessing embryo sac and Ovule_Penetration culminating in discharge. Involves double fertilization creating zygote and endosperm. Critical environmental sensitivity particularly temperature and boron. Determines berry number and yield. Marks transition to berry development phase. Final reproductive process completing flowering.
IAO_0000118: Befruchtung @de
IAO_0000118: Doppelbefruchtung @de
IAO_0000118: Gametenfusion @de
IAO_0000118: double fertilization
IAO_0000118: gamete fusion
IAO_0000118: sexual reproduction
IAO_0000118: sexuelle Reproduktion @de
IAO_0000118: zygote formation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 388-395 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 293-300 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

Fertilization Program
type: Class
subclass of: Nutrition Management Description
IAO_0000112: The fertilization program for a Tempranillo vineyard in Ribera del Duero specifies autumn soil-applied potassium as potassium sulfate (K2SO4) at 120 kg/ha (50 kg K/ha) broadcast and shallowly incorporated by disc cultivator in November to replenish potassium exported in the 7 t/ha grape harvest (estimated K removal of 2.0 kg K per tonne of fruit = 14 kg K/ha/year) and to maintain exchangeable soil K above 150 mg/kg — no nitrogen fertilizer is applied, with vine nitrogen nutrition managed through the biennial compost application (3-4 t/ha) and the crimson clover (Trifolium incarnatum) winter cover crop contributing an estimated 30-40 kg N/ha through biological fixation. Phosphorus is applied only when soil Olsen-P falls below 15 mg/kg, currently at 22 mg/kg and not requiring supplementation. Magnesium supplementation at 40 kg MgO/ha as kieserite (MgSO4·H2O) is applied every third year based on soil analysis indicating marginal exchangeable Mg levels.
IAO_0000114: IAO_0000122
IAO_0000115: A nutrition management description that documents the schedule, composition, rate, placement, and method of soil-applied mineral or organic fertilizer materials, specifying the nutrient sources, application timing relative to vine phenology, target nutrient delivery rates, and the soil-test-based diagnostic rationale that governs routine fertilizer applications designed to maintain adequate soil nutrient reserves for grapevine root uptake throughout the growing season.
IAO_0000116: Fertilization_Program documents the baseline soil-applied nutrient supply strategy that maintains soil fertility at levels adequate for grapevine requirements without excess. The program is fundamentally informed by two complementary diagnostic tools — soil analysis (providing information about nutrient reserves and availability in the root zone) and tissue analysis (providing information about actual vine nutritional status): discrepancies between soil nutrient levels and vine tissue concentrations indicate uptake limitations caused by soil pH, antagonistic ion interactions (e.g., K-Mg competition, Ca-induced Fe chlorosis), root health problems, or waterlogging that must be addressed through soil amendment or foliar supplementation rather than additional soil fertilization. The nutrient budget approach — calculating the balance between nutrient inputs (fertilizer, compost, atmospheric deposition, irrigation water) and outputs (grape removal, pruning wood removal, leaching, erosion) — provides the quantitative framework for fertilization rate determination, with the objective of maintaining a neutral or slightly positive nutrient balance that sustains soil fertility without accumulation of excess nutrients that could contaminate groundwater or stimulate unwanted vegetative vigor.
IAO_0000118: Bodendüngung-Plan @de
IAO_0000118: Düngungsprogramm @de
IAO_0000118: Nährstoffversorgung-Protokoll @de
IAO_0000118: nutrient application program
IAO_0000118: soil fertilization schedule
IAO_0000118: vineyard fertilizer protocol
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 125-195 White RE (2015) Understanding Vineyard Soils 2nd Ed, Oxford University Press pp: 95-135 Christensen LP and Smart DR (eds) (2005) Proceedings of the Soil Environment and Vine Mineral Nutrition Symposium, ASEV
has db xref: no direct PO equivalent

Field Graft Role
type: Class
subclass of: Propagation Material Role
IAO_0000112: A T-bud of Cabernet Sauvignon inserted into the trunk of an established 110 Richter rootstock in a Napa Valley vineyard bears a Field_Graft_Role, performed in June when bark slips readily, wrapped with budding tape, and allowed to callus in place—the bud pushing growth the following spring to establish the scion variety on the mature root system. A chip bud of Grüner Veltliner serves in a Field_Graft_Role for Austrian nursery production, inserted into one-year-old rooted rootstocks growing in nursery rows during August, with successful takes producing saleable grafted vines the following dormant season. A cleft graft of Merlot onto an established Riparia Gloire trunk bears a Field_Graft_Role in a French vineyard topworking operation, converting an unproductive variety to a higher-value cultivar while retaining the established root system.
IAO_0000114: IAO_0000122
IAO_0000115: A propagation material role that inheres in a grafted combination created in situ on established rootstock plants growing in field conditions, rather than under controlled nursery bench conditions. Field grafts (including T-budding, chip budding, and various field grafting techniques) utilize rootstocks that have been established as rooted plants in vineyard or nursery settings, with scion buds or segments inserted into the actively growing rootstock to establish the fruiting variety. Field grafting enables variety change on established root systems (topworking), vineyard establishment without the expense of nursery-grown bench grafts, and propagation in regions lacking specialized grafting nursery infrastructure. Field graft success depends on timing (coinciding with rootstock cambial activity and bark condition), environmental conditions (temperature, humidity affecting callus formation), scion material quality (bud viability, tissue freshness), and operator skill in making and securing the graft union. Field budding (T-bud or chip bud insertion) represents the most common field grafting approach, performed during the growing season when rootstock bark slips readily.
IAO_0000116: Field_Graft_Role captures grafting operations performed on established plants rather than dormant bench material, encompassing budding (T-bud, chip bud) and grafting (cleft, bark, whip) techniques applied in field conditions. Field grafting predates bench grafting historically and remains important for topworking (variety conversion on established vines), for regions without nursery infrastructure, and where direct field establishment of rootstocks followed by budding is economically preferred to purchasing bench grafts. Success rates are generally lower than bench grafting (60-80% versus 80-95%) due to environmental variability and the single-attempt nature of most field operations, but the approach enables propagation without specialized facilities. Field graft timing is season-dependent—dormant grafting in late winter, T-budding during active growth when bark slips (typically June-August), chip budding over an extended season—requiring coordination with rootstock phenology and environmental conditions.
IAO_0000118: Feldveredelung @de
IAO_0000118: Freiland-Okulation @de
IAO_0000118: Standortveredelung @de
IAO_0000118: Umveredelung @de
IAO_0000118: field bud
IAO_0000118: field graft
IAO_0000118: in-situ graft
IAO_0000118: topwork graft
IAO_0000118: vineyard graft
IAO_0000119: Hartmann HT et al. (2011) Plant Propagation 8th Ed, Pearson pp.: 468-490 Whiting JR (2004) Grapevine rootstocks, Winetitles Dry N (2007) Grapevine rootstocks, Lythrum Press Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia
has db xref: PO:0000010

Field Selection Role
type: Class
subclass of: Selection Role
IAO_0000112: A breeding line established in replicated field trials at three German sites bears a Field_Selection_Role, with five years of yield data, disease ratings, and wine evaluations determining advancement toward variety registration or elimination from the program. Selected genotypes from marker-assisted seedling screening serve in Field_Selection_Roles following vineyard establishment, with field performance data validating or contradicting molecular predictions. An advanced PIWI breeding line bears a Field_Selection_Role in multi-environment trials across European sites, with broad adaptation confirmed through consistent performance ranking across diverse growing conditions.
IAO_0000114: IAO_0000122
IAO_0000115: A selection role that inheres in a grapevine genotype during vineyard-based evaluation, where established vines are assessed over multiple growing seasons for agronomic performance, disease response, fruit characteristics, and wine quality under field conditions. Field selection represents the extended evaluation phase where breeding material demonstrates performance under realistic cultivation conditions, with assessment spanning the 3-5+ years required for vines to reach mature, stable production. Field selection criteria encompass vegetative characteristics (vigor, growth habit, winter hardiness), reproductive performance (yield, fruit set, cluster architecture), disease response (resistance expression under natural infection pressure), fruit composition (sugar, acidity, phenolics, aromatics), and wine quality (varietal character, balance, aging potential). Multi-site field evaluation enables assessment of genotype × environment interactions, identifying genotypes with broad adaptation versus site-specific performance. Field selection intensity increases progressively—initial field populations may include hundreds of genotypes, reduced through successive evaluation cycles to the elite selections (typically <5% of original population) advanced as variety candidates.
IAO_0000116: Field_Selection_Role captures the extended evaluation phase that consumes the majority of breeding program timeline and resources, reflecting the perennial nature of grapevines and the multi-year data required for reliable performance assessment. Field selection integrates information unavailable at earlier stages—disease response under natural pressure, adaptation to local conditions, fruit and wine quality from mature vines—providing the comprehensive evaluation necessary for variety release decisions. The field selection phase is rate-limiting for breeding progress even with accelerated molecular selection at seedling stage, field evaluation requires years of vineyard performance data. Strategies to accelerate field selection include early fruit forcing (inducing fruit production on young vines), multi-environment parallel trials (testing across sites simultaneously rather than sequentially), and genomic prediction (using genome-wide markers to predict field performance from molecular data).
IAO_0000118: Feldselektion @de
IAO_0000118: Freilandauslese @de
IAO_0000118: Standortselektion @de
IAO_0000118: Weinbergselektion @de
IAO_0000118: field evaluation
IAO_0000118: field selection
IAO_0000118: mature vine selection
IAO_0000118: vineyard selection
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Töpfer R et al. (2011) Molecular breeding in grapes, CRC Press pp.: 160-185 Reynolds A (ed) (2015) Grapevine Breeding Programs for the Wine Industry, Elsevier Hausmann L et al. (2019) Grapevine breeding for disease resistance, Springer pp.: 311-330
has db xref: PO:0000003

Filament
type: Class
subclass of: Stamen
IAO_0000112: Cabernet Sauvignon hermaphrodite flowers at BBCH 60-61 (beginning of flowering) exhibit filaments undergoing rapid elongation from pre-anthesis length of 1.2-1.6 mm to mature erect length of 3.2-3.8 mm within 2-3 hours of calyptra shedding (under morning conditions with temperatures rising from 18°C to 24°C), positioning anthers 0.8-1.3 mm above the pistil (2-2.4 mm) and creating optimal geometry for self-pollination. Gewürztraminer functionally female flowers show strongly reflex filaments 2-2.8 mm that curve sharply downward through 120-160° arc positioning anthers 1.5-2.2 mm below the prominent erect pistil (2.4-2.7 mm), preventing any possibility of self-pollination even if the reduced pollen production were viable. Wild V. vinifera ssp. sylvestris staminate flowers exhibit particularly vigorous erect filaments 3.8-4.5 mm supporting large anthers (0.8-1 mm) positioned well above the vestigial pistil remnant (<0.4 mm), maximizing pollen dispersal height for wind-borne cross-pollination to distant pistillate females. Pinot Noir experiencing water stress during bloom shows reduced filament elongation with mature lengths of 2.6-3.2 mm (versus normal 3.2-3.8 mm for well-watered vines), reducing anther-pistil separation to 0.3-0.9 mm (versus normal 0.7-1.4 mm) but still maintaining adequate positioning for self-pollination and achieving 44-52% fruit set (modestly reduced from normal 48-56%).
IAO_0000114: IAO_0000122
IAO_0000115: A filament is the stalk-like basal portion of the stamen that supports and elevates the anther, extending from the point of attachment to the receptacle to the base of the anther connective, with filament length, orientation (erect versus reflex), and elongation dynamics critically determining anther positioning relative to the pistil and consequently determining flower sexual function and pollination efficiency. The filament structure consists of= (1) a slender cylindrical or slightly flattened stalk typically 0.5-4.5 mm in length and 0.1-0.3 mm in diameter at maturity, though dimensions vary dramatically among flower types (2) a central vascular strand running longitudinally providing water and nutrient transport from receptacle vasculature to the anther (3) parenchymatous cortex surrounding the vascular strand, with cortex cell expansion driving filament elongation (4) epidermal cell layer often bearing trichomes particularly on functionally female and pistillate flower filaments. Filament development proceeds through distinct phases= (1) primordium initiation during early flower bud development (BBCH 51-53) as part of stamen primordium differentiation (2) early elongation (BBCH 53-57) creating distinct separation between developing anther and receptacle, with filaments reaching 0.3-1 mm by late pre-anthesis (3) slow growth phase (BBCH 57-59) with minimal elongation while enclosed by calyptra and while anther pollen maturation proceeds (4) rapid elongation phase (BBCH 60-61) coinciding with calyptra shedding, involving rapid cortex cell expansion that doubles or triples filament length within 1-3 hours, creating the characteristic upward pressure that lifts and sheds the calyptra while positioning anthers for dehiscence (5) post-elongation stabilization (BBCH 61-65) with filaments maintaining erect (hermaphrodite, staminate) or reflex (functionally female, pistillate) positions during active pollination (6) senescence (BBCH 65-69) with browning, loss of turgor, a…
IAO_0000116: Filament represents the stalk component of the stamen and must be distinguished from Anther (terminal pollen-producing structure) and from the complete Stamen (filament plus anther). The filament serves critical mechanical functions (anther elevation and positioning) rather than direct reproductive functions (pollen production), but filament characteristics (length, orientation, elongation dynamics) are primary determinants of flower sexual function through their control of anther-pistil spatial relationships. Sub-classification into Long_Filament, Short_Filament, and Erect_Filament reflects morphological and functional variations related to flower sexual types and pollination strategies. Filament characteristics provide key diagnostic features for identifying flower types and for understanding reproductive biology across the spectrum of Vitis sexual expression.
IAO_0000118: Filament @de
IAO_0000118: Staubblattfaden @de
IAO_0000118: Staubfaden @de
IAO_0000118: anther support
IAO_0000118: stamen stalk
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 99-104 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 93-98 Carbonneau, A. (1983). Stérilités mâle et femelle dans le genre Vitis. Agronomie 3=635-644.
has db xref: PO:0009067

Final Acid Balance
type: Class
subclass of: Acid Reduction
IAO_0000112: In Viognier berries in Condrieu, Rhône Valley during BBCH 89, final acid balance stabilizes at titratable acidity of 5.4 g/L and pH 3.52 during the final 10 days before harvest, with malic acid equilibrating at 1.6 g/L and tartaric acid at 5.1 g/L, representing daily acid change of only 0.04 g/L compared to mid-ripening rates of 0.35 g/L, under late-season temperatures averaging 26°C.
IAO_0000114: IAO_0000122
IAO_0000115: Final acid balance constitutes the terminal phase of organic acid metabolism in Vitis vinifera berries wherein acid reduction processes approach equilibrium and titratable acidity stabilizes at harvest-appropriate levels of 5-9 g/L during the final 7-14 days before picking, representing the culmination of ripening-phase acid dynamics and establishing the definitive acid composition that will characterize the resulting wine following vinification. This process emerges as malic acid degradation rates decline asymptotically due to substrate depletion, with daily acid loss decreasing from active-phase rates of 0.2-0.5 g/L per day to equilibrium rates of 0.02-0.08 g/L per day as vacuolar malate pools approach minimum sustainable concentrations of 1-3 g/L in most cultivars. The attainment of final acid balance integrates the outcomes of malate catabolism and tartrate stability, producing characteristic harvest acid profiles comprising residual malate of 1-4 g/L and stable tartrate of 5-8 g/L that together constitute the 6-10 g/L titratable acidity typical of mature wine grapes across diverse growing regions. Temperature during the final ripening phase continues to influence the precise endpoint of acid balance, with warm conditions of 28-35°C driving malate to lower residual levels of 1-2 g/L compared to cool conditions of 15-20°C where final malate may stabilize at 3-5 g/L, producing the characteristic acidity differences between warm and cool climate wines. The pH at final acid balance typically ranges from 3.2-3.6 for white varieties and 3.3-3.8 for red varieties, reflecting the combined effects of organic acid composition, potassium content, and cultivar-specific buffering capacity, with pH providing critical information for winemaking decisions regarding acidification requirements, malolactic fermentation management, and sulfur dioxide additions. Cultivar variation in final acid balance reflects genetic differences in malate degradation endpoint, tartrate biosynthesi…
IAO_0000116: Final_Acid_Balance is parent class under Acid_Reduction representing the terminal equilibrium phase. Distinguishes from Active_Acid_Reduction which represents dynamic catabolism phase. Contains subclasses Mature_Berry_Acidity, Sugar_Acid_Ratio_Optimization, and Harvest_Acidity_Level. Duration 7-14 days at end of ripening. Key characteristic is asymptotic approach to stable acid levels with minimal daily change.
IAO_0000118: Ernte-Säure-Balance @de
IAO_0000118: finale Säure-Balance @de
IAO_0000118: harvest acid balance
IAO_0000118: mature acid composition
IAO_0000118: reife Säure-Zusammensetzung @de
IAO_0000118: ripening acid endpoint
IAO_0000118: terminal acid equilibrium
IAO_0000118: terminales Säure-Gleichgewicht @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 275-280 Coombe BG (1992) Research on development and ripening of the grape berry. American Journal of Enology and Viticulture 43: 101-110 Conde C et al (2007) Biochemical changes throughout grape berry development. Food Chemistry 1: 1-22
has db xref: no direct PO equivalent

Final Cap Fall
type: Class
subclass of: Cap Fall
IAO_0000112: Syrah in Rhône Valley shows final cap fall during late June Year N+1 at BBCH 69 on approximately June 15-16, with last 4-7% flowers completing cap detachment predominantly in basal positions, visible berry development 10-16 mm diameter throughout cluster representing 52-64% fruit set, unfertilized flowers showing active abscission, under warm Mediterranean conditions of 24-28°C temperature, typical of this mid-to-late season cultivar completing cap fall 11-12 days after first detachment and transitioning definitively to berry development phase
IAO_0000114: IAO_0000122
IAO_0000115: Final cap fall represents the concluding calyptra detachment phase when last remaining flowers complete abscission establishing complete cap shedding within cluster and marking definitive flowering completion with no further reproductive structures to contribute, transitioning fully to berry development focus. This conclusive shedding phase occurs during complete anthesis in late June-early July in temperate regions Year N+1 following progressive cap fall, typically spanning 1-2 days as final flowers complete detachment, corresponding to BBCH 69 approaching complete flowering stage. Completion characteristics show all viable flowers having completed cap shedding with 100% developmentally capable flowers showing detached caps or unopened structures representing aborted buds, minimal ongoing cap fall activity with only final 3-8% flowers completing detachment, and definitive cessation of calyptra shedding activity across cluster. Final flower cap shedding shows last individual flowers completing abscission typically in basal cluster positions or scattered locations representing most delayed development, cap detachment occurring through same abscission mechanisms as earlier flowers though under potentially suboptimal late conditions, and completion representing end of flowering-related cap fall with no further flowers capable of contributing. Cap accumulation at completion reaches maximum density with total fallen cap debris representing full flowering extent, accumulated caps on cluster surfaces and ground below documenting complete flowering period, and cap debris beginning decomposition processes creating organic matter return. Cluster appearance at final cap fall shows definitive developmental state with small developing berries 8-15 mm diameter dominating visual appearance from successful early-to-mid fruit set, brown senescing unfertilized flowers interspersed showing varying abscission progress, occasional final-opening flowers with minimal reproductive potentia…
IAO_0000116: Final_Cap_Fall is fourth and conclusive major Cap_Fall phase marking definitive calyptra shedding completion. Corresponds to BBCH 69 parallel to Complete_Anthesis. Subdivided into Last_Caps_Falling and Cap_Fall_Completion. Establishes flowering conclusion through observable cap shedding cessation. Enables management transitions and fruit set assessment. Marks transition to developmental phase. Provides clear practical observable marker for flowering completion easier than detailed reproductive organ assessment.
IAO_0000118: Blüteende-Kappenabwurf @de
IAO_0000118: Kappenfall-Abschluss @de
IAO_0000118: abschließende Kalyptralösung @de
IAO_0000118: cap fall completion
IAO_0000118: concluding cap shedding
IAO_0000118: final calyptra detachment
IAO_0000118: finaler Kappenfall @de
IAO_0000118: flowering completion caps
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 388-395 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Final Cell Expansion
type: Class
subclass of: Enlargement Phase Completion
IAO_0000112: Pinot Noir in Burgundy shows final cell expansion during mid-late August Year N+1 at BBCH 79, with cells completing expansion adding final 4.2% volume reaching 100% final dimensions at 90-106 micrometers diameter, vacuoles 91% cell volume, water uptake declining from 0.5 to 0.2 g per berry per day, expansion rate <1.5% per week approaching cessation, under continental conditions of 22-28°C temperature, typical of this early-to-mid season cultivar completing cell sizing
IAO_0000114: IAO_0000122
IAO_0000115: Final cell expansion represents the terminal enlargement phase during enlargement phase completion when cells undergo last minimal volume increases adding final 2-8% to achieve 98-100% mature dimensions, expansion rate very low completing cell sizing, cells reach ultimate volumes 80-200 micrometers diameter depending on cultivar, and final expansion establishes definitive cell dimensions persisting through ripening and harvest, occurring during late enlargement weeks 7-9 as cell growth concludes. This terminal expansion phase occurs during late summer in mid-late August in temperate regions Year N+1, proceeding over 1-2 weeks representing final enlargement, corresponding to BBCH 79 majority berries touching stage. Final expansion mechanism involves continued minimal water uptake adding last volume increment, vacuole reaching final 88-93% cell volume maximum, sustained minimal turgor enabling limited expansion, reduced wall yielding allowing minimal growth, and eventual expansion cessation establishing final cell dimensions. Cell volume increase during final expansion shows typical 2-8% volume gain from late maximum enlargement to completion, small absolute increase adding final micrometers to cell diameter, cumulative 30-100 fold total expansion from post-division cells, and final increase completing expansion program. Cell diameter progression shows expansion from 92-96% final size during late maximum enlargement to 98-100% at final expansion completion, typical progression from 75-185 micrometers to final 80-200 micrometers, final diameter establishing permanent cell dimensions, and completion sizes showing cultivar ranges. Cell volume finalization shows cells achieving final mature volumes 0.2-4.2 nanoliters depending on size, volumes representing culmination of expansion program, finalized volumes determining cell contribution to berry size, and final volumes unchanging through subsequent development. Vacuole final dimensions show central vacuole reaching 88-93%…
IAO_0000116: Final_Cell_Expansion is first aspect of Enlargement_Phase_Completion, distinguished by terminal cell sizing. Represents last 2-8% volume increase reaching 98-100% final dimensions. Very low expansion rate declining to near-zero. Final cell diameters 80-200 micrometers. Vacuole 88-93% volume maximum. Wall largely non-yielding (threshold 0.7-1.0 MPa). Water uptake <0.3 g/berry/day at completion. Duration 1-2 weeks. Followed by Pre_Lag_Phase_Transition. Establishes permanent cell dimensions (±2% through ripening).
IAO_0000118: Ultimate Zellexpansion @de
IAO_0000118: completion expansion
IAO_0000118: final cell sizing
IAO_0000118: finale Zellexpansion @de
IAO_0000118: finale Zellgröße @de
IAO_0000118: terminal cell growth
IAO_0000118: terminales Zellwachstum @de
IAO_0000118: ultimate cell expansion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 451-453 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Final Color Expression
type: Class
subclass of: Complete Color Change
IAO_0000112: In a Brunello di Montalcino Sangiovese vineyard, final color expression was established 16 days post-color break in early October Year N+1 (BBCH 87) showing CIE L* 33.5 (±1.2 over 3 weeks), hue angle 6.8° (±2.1° variation) indicating characteristic Sangiovese red-orange color, chroma 42.8, skin anthocyanins 1085 mg/kg (malvidin-3-glucoside 58%, cyanidin-3-glucoside 19%, delphinidin-3-glucoside 7%), berry Brix 24.3°, titratable acidity 6.4 g/L, under typical Tuscan autumn conditions (daily high 21-24°C, night 10-13°C, moderate deficit) with southern hillside exposure.
IAO_0000114: IAO_0000122
IAO_0000115: Final_Color_Expression represents the stable endpoint of berry pigmentation when anthocyanin composition, copigmentation, and cellular architecture establish the characteristic cultivar-specific color that persists through harvest providing the definitive visual quality marker for varietal identification, ripeness assessment, and wine color potential prediction. This final expression emerges during late veraison to ripening (BBCH 85-89), typically 12-18 days post-color break, and is characterized by stable colorimetric values maintained ±8-12% over 2-4 weeks: CIE L* (lightness) stabilizing at cultivar-typical values (Petit Verdot 22-26, Syrah 25-29, Cabernet Sauvignon 27-31, Merlot 29-33, Pinot Noir 32-37), hue angle defining cultivar color signature (pure reds 0-12°, red-purple 345-0°, purple-red 335-345°), and chroma representing saturation level (28-56 depending on variety and conditions) creating the distinctive color profile enabling varietal recognition and quality assessment. Anthocyanin compositional basis of final expression includes: malvidin-3-glucoside proportion (48-72% total anthocyanins) establishing base color intensity and hue, delphinidin-3-glucoside content (4-22%) contributing purple-blue notes (elevated in Syrah 14-20%, Petit Verdot 16-24% creating characteristic purple color, lower in Merlot 6-10%, Pinot Noir 5-8% producing redder hues), cyanidin-3-glucoside levels (6-25%) adding bright red character (high in Pinot Noir 18-28% creating cherry-red color, moderate in others 8-15%), peonidin and petunidin derivatives (5-15% each) contributing to hue complexity and color stability, and acylated anthocyanins (20-35% of total) providing enhanced color persistence through intramolecular copigmentation and pH-buffering effects creating more stable final expression. Copigmentation phenomena stabilizing final expression involve: flavonol copigments (quercetin, kaempferol, myricetin glycosides 150-350 mg/kg skin) creating molecular stacking with anthocyan…
IAO_0000116: Final_Color_Expression is distinguished from Maximum_Color_Intensity by representing stable characteristic color rather than peak intensity, from Complete_Color_Change by emphasizing cultivar-specific expression rather than completion per se, and from Color_Development_Completion by focusing on phenotypic endpoint rather than process termination. Stability criterion: colorimetric values ±8-12% over 2-4 weeks. Timing: typically 12-18 days post-color break. Persistence: stable cultivars 3-6 weeks, moderate 2-4 weeks, unstable 1-2 weeks. Final_Color_Expression provides definitive quality marker for harvest timing and wine style prediction.
IAO_0000118: characteristic cultivar pigmentation
IAO_0000118: charakteristische Kultivar-Pigmentierung @de
IAO_0000118: definitive Beeren-Farbe @de
IAO_0000118: definitive berry color
IAO_0000118: stabile Sorten-Farbe @de
IAO_0000118: stable varietal color
IAO_0000118: terminal color phenotype
IAO_0000118: terminaler Farb-Phänotyp @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 236-240 cultivar color characteristics and harvest González-Neves G, Gil G, Favre G, Ferrer M (2015) Influence of grape composition and winemaking on the anthocyanin composition of red wines J Food Comp Anal 41:124-132 anthocyanin composition effects on color Mazzuca P, Ferranti P, Picariello G, Chianese L, Addeo F (2005) Mass spectrometry in the study of anthocyanins and their derivatives J Mass Spectrom 40:83-90 anthocyanin characterization.
has db xref: no direct PO equivalent

Final Flowers Opening
type: Class
subclass of: Late Anthesis
IAO_0000112: Pinot Noir in Burgundy shows final flowers opening during late June Year N+1 at late BBCH 68 over 1-2 days June 14-15, with remaining 12-18% flowers predominantly in basal cluster positions completing cap shedding, occurring while 3-5 mm berries visible from earliest fruit set, limited pollen availability constraining late pollination success to 22-32%, under continental conditions of 21-26°C temperature, typical of this early-to-mid season cultivar completing flowering with final opening contributing 10-14% berry number
IAO_0000114: IAO_0000122
IAO_0000115: Final flowers opening represents the completion of cluster flowering activity when remaining 10-20% unopened buds complete cap shedding and expose reproductive organs, establishing last opportunities for pollination and fruit set before anthesis conclusion. This concluding opening phase occurs during late anthesis in mid-late June in temperate regions Year N+1, typically spanning 1-2 days as final flowers predominantly in basal cluster positions achieve open state, corresponding to late BBCH 67-68 stages. Opening pattern shows final flowers concentrated in basal cluster regions reflecting latest primordium formation and most delayed development, with 10-20% flowers remaining unopened at late anthesis onset completing opening during this final phase, and very occasional flowers showing failure to open remaining as unopened buds that will eventually abscise. Cap shedding in final flowers proceeds through same abscission mechanisms as earlier flowers but often under less favorable conditions with declining flower vigor, potentially suboptimal environmental conditions after peak period, and reduced developmental resources as vine prioritizes developing berries, creating somewhat less efficient opening in some cases. Reproductive organ exposure in final-opening flowers reveals functional structures though vigor may be reduced compared to earlier flowers, with anthers showing appropriate maturation and dehiscence capacity though pollen production may be slightly reduced, and stigmas developing receptivity though exudate production may be somewhat diminished. Flower appearance at final opening shows opened structures similar to earlier flowers but opening timing indicates late developmental status, with opened final flowers distinguishable from earlier-opened flowers through spatial position predominantly basal, timing relative to fruit development elsewhere in cluster, and occasionally slightly smaller organ dimensions. Timing relationships show final opening occurring si…
IAO_0000116: Final_Flowers_Opening is first of three Late_Anthesis aspects, distinguished by completion of cluster opening activity with remaining unopened buds. Occurs predominantly in basal cluster regions. Represents final pollination opportunity contributing 8-15% berry number. Constrained by limited pollen availability rather than stigma dysfunction. Establishes maximum within-cluster developmental heterogeneity. Marks transition toward complete anthesis.
IAO_0000118: Endblüten @de
IAO_0000118: abschließende Blütenöffnung @de
IAO_0000118: concluding bloom
IAO_0000118: final bud opening
IAO_0000118: finale Knospenöffnung @de
IAO_0000118: last flowers opening
IAO_0000118: letzte Blüten öffnen @de
IAO_0000118: terminal flowering
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 382-386 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

Final Mitotic Events
type: Class
subclass of: Division Phase Completion
IAO_0000112: Merlot in Bordeaux shows final mitotic events during late July-early August Year N+1 at BBCH 75, with last dividing cells representing 8-14% population week 4 declining to 2-4% week 5, terminal divisions proceeding with 16-18 hour extended cycle times, mitotic index declining from 2.8% to 0.6%, final divisions adding 180,000-240,000 cells representing 9-12% total cellularity, completing permanent 2.0-2.3 million cell count, under oceanic conditions of 22-27°C temperature
IAO_0000114: IAO_0000122
IAO_0000115: Final mitotic events represent the terminal division occurrences during division phase completion when last remaining cycling cells complete final divisions, mitotic index declines to very low <1-2% indicating rare divisions, late-dividing cells undergo extended cycle times 16-18 hours reflecting reduced proliferative capacity, and terminal divisions produce final cells completing total berry cellularity, occurring during weeks 4-5 as last proliferative activity. This terminal division period occurs during late summer in late July-early August in temperate regions Year N+1, representing final division activity weeks 4-5, corresponding to BBCH 75 berry touch stage. Final events mechanism involves completion of ongoing cycles in remaining late-dividing cells, extended cell cycle times reflecting declining proliferative stimulus, terminal divisions producing last cells exiting to expansion state, mitotic index decline to minimal levels <1-2%, and eventual complete cessation establishing non-dividing population. Last dividing cell populations show remaining cycling cells representing 10-20% total cells during early final events week 4, progressive cycle exit reducing cycling fraction to 5-10% late week 4 and <5% week 5, and final dividing cells representing late-activated or slow-cycling populations. Extended cycle times show late divisions proceeding with 16-18 hour cycles versus 10-12 hours during peak, G1 phase extension to 7-10 hours indicating reduced progression stimulus, S phase extension to 8-10 hours showing slowed DNA replication, and overall cycle lengthening characteristic of declining proliferative state. Cycle extension mechanisms show reduced auxin levels weakening proliferative drive, checkpoint stringency possibly increasing delaying phase transitions, reduced biosynthetic capacity slowing S phase progression, and developmental signals directing cell cycle exit over continued division. Terminal division characteristics show divisions morphologically nor…
IAO_0000116: Final_Mitotic_Events is first aspect of Division_Phase_Completion, distinguished by terminal division occurrences. Represents last proliferative activity weeks 4-5. Mitotic index declining to <1-2%. Extended cycle times 16-18 hours. Contributes 5-15% final cells. Asynchronous completion creating gradual cessation. Followed by Cell_Division_Cessation as divisions end completely. Last observable divisions typically week 5. Completes berry cellularity establishment.
IAO_0000118: Schluss-Zellteilungen @de
IAO_0000118: final cell divisions
IAO_0000118: finale mitotische Ereignisse @de
IAO_0000118: last mitotic activity
IAO_0000118: letzte mitotische Aktivität @de
IAO_0000118: terminal divisions
IAO_0000118: terminale Teilungen @de
IAO_0000118: ultimate proliferation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 440-442 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Final Softening State
type: Class
subclass of: Complete Berry Softening
IAO_0000112: In a Margaret River Cabernet Sauvignon vineyard in Western Australia, final softening state was achieved in late March Year N+1 (BBCH 87) when firmness stabilized at 1.8-2.0 N over 10 days, soluble pectin plateaued at 68-70% of total, sugar content reached 24.2-24.5° Brix, skin anthocyanins stabilized at 2150-2250 mg/kg, seed tannins showed brown coloration indicating phenolic maturity, and sensory evaluation confirmed balanced flavor development under warm dry autumn conditions (daily maximum 26-29°C, minimal precipitation).
IAO_0000114: IAO_0000122
IAO_0000115: Final_Softening_State represents the stable terminal berry texture established at complete softening when all major softening processes have asymptotically approached their endpoints and berry mechanical properties reach cultivar-characteristic equilibrium values that define ripe berry handling characteristics and processing behavior. This state is achieved during late veraison through early ripening (BBCH 85-89) and persists through harvest unless environmental extremes or senescence processes cause further texture degradation. The final softening state is quantitatively defined by stable mechanical property measurements: compression firmness stabilizing within narrow ranges specific to each cultivar (±0.1-0.3 N variation over 1-2 week periods), puncture resistance reaching plateau values reflecting equilibrated skin strength and cell wall integrity, elastic modulus stabilizing at final values indicating completed transition from elastic to plastic deformation behavior characteristic of ripe fruit, and compression deformation curves showing consistent shape indicating reproducible cellular mechanical responses. Cell wall architecture at final softening state exhibits completed structural reorganization: pectin composition stabilized with soluble fraction 70-85% of total (compared to 20-30% green berries), pectin molecular weight distributions plateaued at cultivar-specific values ranging 60-120 kDa with polydispersity indices stabilized, degree of methylesterification equilibrated at 25-40% creating electrostatic repulsion maintaining pectin chain separation, and middle lamella extensively solubilized (60-80% degraded) establishing final intercellular adhesion characteristics that determine berry integrity under compression and cell separation behavior during crushing. Hemicellulose composition at final state shows completed modifications: xyloglucan molecular weight reduced to stable minimum values through transglycosylation reactions, arabinose and xylose decorat…
IAO_0000116: Final_Softening_State is distinguished from Complete_Berry_Softening by representing the stable equilibrium condition rather than the achievement process, from Peak_Softening by exhibiting stability rather than maximum transformation velocity, and from Progressive_Softening by showing plateau rather than continued decline. Stability typically maintained 2-4 weeks under optimal conditions. Firmness values: very soft cultivars 0.8-1.5 N, moderate 1.2-2.0 N, firm varieties 1.5-2.5 N. Pectin solubilization 70-85%, turgor contribution to firmness 15-25%, cell wall structural integrity 75-85%. Final_Softening_State achievement indicates berry readiness for integrated maturity assessment guiding harvest timing decisions.
IAO_0000118: Gleichgewichts-Beeren-Textur @de
IAO_0000118: equilibrium berry texture
IAO_0000118: erntereife Textur @de
IAO_0000118: harvest-ready texture
IAO_0000118: stabile reife Festigkeit @de
IAO_0000118: stable ripe firmness
IAO_0000118: terminal mechanical state
IAO_0000118: terminaler mechanischer Zustand @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 232-238 berry maturation and harvest assessment Rolle L, Giacosa S, Gerbi V, Novello V (2011) Comparative study of texture properties, color characteristics, and chemical composition of ten white table-grape varieties Amer J Enol Vitic 62:49-56 final berry texture characteristics Letaief H, Rolle L, Zeppa G, Gerbi V (2008) Assessment of grape skin hardness by a puncture test J Sci Food Agric 88:1567-1575 final state mechanical properties.
has db xref: no direct PO equivalent

Final Sugar Accumulation
type: Class
subclass of: Sugar Accumulation
IAO_0000112: In a Bordeaux Cabernet Sauvignon vineyard, final sugar accumulation was tracked over 32 days from mid-September through mid-October Year N+1 (BBCH 86-89) when berry Brix increased from 22.8° to 25.6° (2.8° gain, average 0.88% per week declining from 1.2% early to 0.6% late final phase), hexose import estimated declining from 58 to 28 μmol g⁻¹ h⁻¹, berry fresh weight stable 1.92-1.98 g (minimal expansion), phenolic maturity achieved week 3 enabling harvest at optimal balance despite minimal continued sugar accumulation final week, under typical Bordeaux autumn conditions (daily high declining 24° to 18°C, canopy beginning senescence).
IAO_0000114: IAO_0000122
IAO_0000115: Final_Sugar_Accumulation represents the decelerating phase of hexose import and storage during late ripening when berries approach cultivar-specific maximum sugar capacity causing progressive reduction in accumulation rates creating the asymptotic approach toward sugar equilibrium that defines final harvest sweetness and signals physiological maturity. This final accumulation occurs during late ripening approaching harvest (BBCH 86-89), typically days 35-65 post-veraison onset spanning 25-35 days, and is characterized by berry Brix increasing from 21-26° at phase onset to final harvest levels 23-30° representing 2-6° gain during final phase substantially less than peak accumulation 5-9° over similar duration, daily Brix increase declining progressively from 0.18-0.32% per day early final phase to 0.05-0.15% per day late phase representing 2-4 fold deceleration compared to peak rates 0.50-0.85% per day, hexose import rates declining from 50-90 μmol combined glucose and fructose g⁻¹ h⁻¹ to 20-50 μmol g⁻¹ h⁻¹ as vacuolar concentrations approach saturation, and cumulative sugar gain 80-140 g/L over final phase accounting for 15-35% of total ripening accumulation with declining marginal contribution as limits approached. Physiological basis for deceleration includes vacuolar hexose concentrations approaching maximum sustainable levels 1600-2400 mM combined glucose and fructose (cultivar-dependent) creating reduced concentration gradients diminishing thermodynamic driving force for continued import, osmotic potential reaching extreme values -2.8 to -3.8 MPa approaching cell tolerance limits potentially constraining further accumulation, cytoplasmic hexose potentially accumulating slightly 70-120 mM as tonoplast transport capacity saturates reducing plasma membrane uptake gradient, and phloem delivery potentially declining 20-40% as source photosynthesis decreases with advancing season and canopy senescence beginning reducing substrate availability. Molecular mechanisms du…
IAO_0000116: Final_Sugar_Accumulation is distinguished from Peak_Sugar_Accumulation by showing declining rates (0.05-0.32% Brix per day progressive deceleration) rather than maximum (0.50-0.85%), from Active_Sugar_Accumulation by representing asymptotic approach (2-6° gain) rather than sustained accumulation (7-13° gain), and from Sugar_Plateau by showing continued though slowing accumulation rather than equilibrium. Duration 25-35 days BBCH 86-89. Accounts for 15-35% total ripening gain. Signals approaching maturity. Final_Sugar_Accumulation represents deceleration phase completing sugar accumulation trajectory.
IAO_0000118: Spätphasen-Zucker-Import @de
IAO_0000118: approaching sugar maximum
IAO_0000118: asymptotic sweetening
IAO_0000118: asymptotische Süßung @de
IAO_0000118: decelerating accumulation
IAO_0000118: dezelerierende Akkumulation @de
IAO_0000118: late-stage sugar import
IAO_0000118: sich näherndes Zucker-Maximum @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 226-228 final accumulation Coombe BG (1992) Research on development and ripening of the grape berry Amer J Enol Vitic 43:101-110 deceleration phase Matthews MA, Anderson MM (1988) Fruit ripening in Vitis vinifera L.:responses to seasonal water deficits Amer J Enol Vitic 39:313-320 late ripening dynamics.
has db xref: no direct PO equivalent

Fine Feeder Root
type: Class
subclass of: Feeder Root
IAO_0000112: Pinot Noir showing fine feeder roots in May, soil cores 15-30 cm revealing roots 0.4-0.7 mm diameter fourth and fifth-order terminal branches, fine feeder roots showing white coloration indicating youth, primary anatomical structure with 2-3 xylem vessels, abundant root hairs 380 per cm, arbuscular mycorrhizal colonization 64%, median lifespan 3.1 months, fine feeder roots comprising 3.2% total root biomass but providing estimated 52% of vine nitrogen and phosphorus uptake, fine feeder roots demonstrating extreme absorption specialization
IAO_0000114: IAO_0000122
IAO_0000115: Fine feeder root is feeder root at finest end of diameter spectrum typically <1 mm often 0.3-0.8 mm representing highest-order terminal branches in root system hierarchy, characterized by extremely small diameter approaching root hair dimensions, minimal vascular development with only 1-4 xylem vessels, very short lifespan typically 1-6 months creating highest turnover rates, maximal surface-to-volume ratio optimizing absorption per biomass unit, and serving specialized absorption function providing disproportionate contribution to uptake despite minuscule individual biomass, with fine feeder roots in grapevine showing typical characteristics including fourth-order or higher branching representing terminal tips in hierarchical architecture, primary anatomical structure completely lacking secondary growth maintaining ultimate thinness, abundant root hair production potentially 300-500+ hairs per centimeter creating extensive absorption surface, dense arbuscular mycorrhizal colonization often 50-80% of length enhancing function, extremely ephemeral nature with median lifespan 2-4 months shortest among root classes, and demonstrating functional extreme where fine feeder roots represent maximum absorption specialization trading longevity for efficiency creating roots optimized purely for resource capture with minimal investment in structure or persistence. Fine feeder root diameter characteristics includes= showing very small diameter (fine feeder roots typically 0.3-0.8 mm substantially smaller than general feeder root 0.5-2 mm range), exhibiting hair-like thinness (finest specimens approaching root hair dimensions 0.2-0.4 mm creating extremely thin structures), demonstrating uniform caliber (fine feeder roots maintaining consistent diameter along short length), revealing fragility (extreme thinness creating delicate structures easily damaged by handling or soil disturbance), and displaying measurement challenges (fine diameter requiring careful measurement techniques …
IAO_0000116: Fine_Feeder_Root emphasizes finest diameter end of feeder root spectrum and is distinguished from coarser feeder roots by focus on ultimate thinness and ephemeral nature. Includes Hair_Like_Fine_Feeder_Root, Delicate_Fine_Feeder_Root, and White_Fine_Feeder_Root. Critical for understanding extreme thinness, minimal anatomy, shortest lifespan, highest turnover, maximum efficiency, and the finest feeder roots representing ultimate absorption specialization with disproportionate uptake contribution.
IAO_0000118: Sehr feine Feinwurzel @de
IAO_0000118: Terminal fine root
IAO_0000118: Terminale Feinwurzel @de
IAO_0000118: Ultrafeine Saugwurzel @de
IAO_0000118: Ultrafine absorptive root
IAO_0000118: Very fine root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Fine Lateral Tertiary Root
type: Class
subclass of: Lateral Tertiary Root
IAO_0000112: Pinot Noir grafted on Riparia Gloire rootstock at 11 years showing fine lateral tertiary roots sampled at 38 cm depth, fifth-order fine lateral tertiary roots 0.6 mm diameter 2.4 cm length branching from fourth-order parent, sixth-order fine laterals 0.3 mm diameter 1.2 cm length terminal in hierarchy, fine lateral tertiary roots bearing abundant root hairs estimated 180 hairs per cm root length increasing surface area 12-fold, primary anatomical structure lacking any secondary growth, mycorrhizal colonization 68% of fine root length, fine lateral tertiary roots providing estimated 82% of total vine water uptake and 76% of nitrogen uptake, minirhizotron observations indicating fine root lifespan 4-9 months average
IAO_0000114: IAO_0000122
IAO_0000115: Fine lateral tertiary root is lateral tertiary root showing very small diameter typically <2 mm and ephemeral nature, emphasizing fine size and high surface area-to-volume ratio optimizing absorption, characterized by fourth-order or higher branching position representing finest lateral branches in root hierarchy, primary anatomical structure lacking secondary growth maintaining delicate organization, abundant root hair production creating extensive absorption surface, short lifespan typically 2-12 months reflecting high turnover strategy, and serving almost exclusively absorptive function providing majority of vine water and nutrient uptake from soil micro-sites, with fine lateral tertiary roots showing diameter typically 0.2-2 mm length 1-5 cm creating vast numbers and enormous collective surface area, producing minimal or no further branching being terminal or near-terminal in hierarchy, responding rapidly to soil resource heterogeneity proliferating in favorable patches and senescing in poor zones, and representing ephemeral dynamic root component with continuous production and mortality contrasting with persistent woody root framework demonstrating high-turnover resource acquisition strategy. Fine lateral tertiary root diameter and morphology includes= showing very small diameter (<2 mm by definition distinguishing from larger tertiary roots), exhibiting typical range 0.2-2 mm (finest fine lateral tertiary roots 0.2-0.5 mm while larger 1-2 mm reflecting fourth through sixth or higher orders), demonstrating high surface area-to-volume ratio (small diameter maximizing surface relative to volume optimizing absorption efficiency), displaying delicate structure (fine lateral tertiary roots fragile and easily damaged during excavation or handling), and revealing white to tan coloration (young fine roots typically light-colored darkening with age or mycorrhizal colonization). Fine lateral tertiary root anatomy includes= showing primary structure exclusively (fine late…
IAO_0000116: Fine_Lateral_Tertiary_Root emphasizes very small diameter <2 mm and ephemeral absorptive function and is distinguished from larger tertiary roots by focus on finest size and highest turnover. Critical for understanding absorption dominance, root hair function, mycorrhizal dependence, high turnover strategy, resource foraging, and the finest lateral roots providing majority of vine resource uptake despite small individual size and short lifespan.
IAO_0000118: Ephemeral lateral tertiary
IAO_0000118: Ephemere tertiäre Seitenwurzel @de
IAO_0000118: Haartragende Feinwurzel @de
IAO_0000118: Hair-bearing fine root
IAO_0000118: Sehr feine Lateralwurzel @de
IAO_0000118: Very fine lateral root
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0020121

Fine Tertiary Root
type: Class
subclass of: Tertiary Root
disjoint with: Lateral Tertiary Root
IAO_0000112: Cabernet Sauvignon grafted on 1103 Paulsen rootstock at 17 years showing fine tertiary root system, sequential soil coring at 45 cm depth revealing fine roots fourth through sixth branching orders, fifth-order fine tertiary roots 0.8 mm diameter 2.8 cm length with 220 root hairs per cm length, sixth-order terminal fine roots 0.4 mm diameter 1.4 cm length, fine tertiary root length density 32 cm per cm³ soil providing estimated 0.18 square meters absorption surface per liter soil, mycorrhizal colonization 64% of fine root length with arbuscules and external hyphae, minirhizotron observations indicating fine root median lifespan 7.2 months, fine tertiary roots providing estimated 84% of vine water uptake and 78% of nutrient uptake
IAO_0000114: IAO_0000122
IAO_0000115: Fine tertiary root is tertiary root emphasizing fine diameter typically <2 mm and specialized absorptive function, characterized by fourth-order or higher branching position representing finest roots in hierarchy, primary anatomical structure lacking secondary growth throughout lifespan, abundant root hair production maximizing absorption surface area, short ephemeral lifespan typically 2-12 months showing high turnover, and serving almost exclusively for water and nutrient absorption providing 70-90% of total vine resource uptake despite comprising only 5-15% of root system biomass, with fine tertiary roots showing typical dimensions 0.2-2 mm diameter and 1-5 cm length creating enormous numbers estimated thousands to millions per vine and vast collective surface area potentially hundreds of square meters, responding rapidly to soil resource heterogeneity through proliferation and senescence, hosting dense arbuscular mycorrhizal colonization enhancing uptake capacity, and representing the absorptive organ analogous to leaves as photosynthetic organs demonstrating that fine roots are functional endpoint of hierarchical root architecture where actual resource acquisition occurs. Fine tertiary root size and abundance includes= showing very small diameter (<2 mm by definition distinguishing from larger coarse roots), exhibiting typical range 0.2-2 mm (finest fine roots 0.2-0.5 mm common while 1-2 mm representing lower size threshold), demonstrating short length (individual fine roots typically 1-5 cm rarely exceeding 10 cm), revealing enormous numbers (mature vine potentially producing tens of thousands to millions of fine roots), and creating vast surface area (fine root collective surface area potentially 50-200+ square meters per vine despite small individual size). Fine tertiary root anatomical specialization includes= showing primary structure exclusively (fine roots maintaining primary anatomical organization lacking any secondary growth or wood formation), exhibi…
IAO_0000116: Fine_Tertiary_Root emphasizes fine diameter <2 mm and absorptive specialization and is distinguished from larger coarse roots by focus on absorption dominance. Includes Hair_Like_Fine_Tertiary_Root and Absorptive_Fine_Tertiary_Root. Critical for understanding absorption organs, resource acquisition, root hair function, mycorrhizal dependence, high turnover, dynamic responsiveness, and the finest ephemeral roots providing majority of vine water and nutrient uptake representing functional endpoint of root architecture.
IAO_0000118: Absorptive Wurzel @de
IAO_0000118: Absorptive root
IAO_0000118: Ephemeral fine root
IAO_0000118: Ephemere Feinwurzel @de
IAO_0000118: Feine Tertiärwurzel @de
IAO_0000118: Terminal absorptive root
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42. | Pregitzer, K. S., et al. (2002). Fine root architecture of nine North American trees. Ecological Monographs, 72(2), 293-309.
has db xref: PO:0020121

Fine Veinlet
type: Class
subclass of: Veinlet
disjoint with: Terminal Veinlet
IAO_0000112: A fine veinlet network in a sun leaf at node 6 of Vitis vinifera cv. Cabernet Sauvignon in Bordeaux, France, developing under high light exposure (average 85% full sun during expansion), individual veinlet segments measuring 0.18-0.35 mm length with diameter of approximately 0.07 mm visible only under 15-20× magnification, containing single small tracheid (8-10 μm diameter) without clearly distinguishable phloem, creating very dense reticulate mesh with areoles averaging 0.12 mm² area containing 10-12 mesophyll cells, veinlets extending to within 45-55 μm of all intercostal regions representing maximum 2 cell layers diffusion distance, total fine veinlet density of 13.8 mm per mm² representing approximately 80% of total venation length and substantially exceeding shade leaf veinlet density (8.5 mm per mm²) from the same cultivar, creating approximately 1150 areoles per mm² blade area, enabling light-saturated photosynthesis rate of 14.2 μmol CO₂ m⁻² s⁻¹ and maximum transpiration rate of 4.5 mmol H₂O m⁻² s⁻¹ without hydraulic limitation, measured at BBCH stage 77 (berries beginning to touch) in mid-July, representing the fine-scale high-density terminal vascular network characteristic of sun leaf adaptation.
IAO_0000114: IAO_0000122
IAO_0000115: A veinlet exhibiting particularly small diameter and high density creating very fine reticulate mesh in Vitis vinifera, characterized by diameter at the lower end of the veinlet range typically 0.05-0.10 mm requiring magnification for clear visibility, minimal vascular anatomy often consisting of single tracheid without distinct phloem elements, very high density with individual veinlet segments spaced 0.15-0.30 mm apart creating very fine mesh, small areole sizes typically 0.08-0.20 mm² containing 8-15 mesophyll cells per areole, very short mesophyll-to-vein diffusion distances typically 40-60 μm representing maximum 2-3 cell layers, total fine veinlet length often exceeding 12-15 mm per mm² blade area, occurrence primarily in sun leaves where high photosynthetic capacity requires enhanced hydraulic conductivity, and functional implications including enabling maximum transpiration and photosynthesis rates through minimized hydraulic resistance and diffusion distances, but requiring substantial resource investment in vascular tissue potentially reducing photosynthetic tissue proportion. Fine veinlets represent the extreme elaboration of terminal vascular networks, developing under high light conditions that provide resources and create functional demands for enhanced vascular density, creating the anatomical basis for high photosynthetic capacity characteristic of sun-adapted leaves through superior hydraulic efficiency.
IAO_0000116: Fine veinlets represent the high-density extreme of terminal venation, distinguished from typical veinlets by smaller diameter, denser spacing, and smaller areoles. Development occurs primarily in sun leaves where high light during expansion provides resources and creates functional demands for enhanced vascular capacity, with shade leaves typically showing lower veinlet densities creating larger areoles and longer diffusion distances. The functional advantage involves reduced hydraulic resistance through shorter pathways and reduced diffusion limitations through shorter mesophyll-to-vein distances, enabling higher maximum photosynthetic and transpiration rates before hydraulic constraints limit function. The resource cost includes substantial investment in vascular tissues, with fine veinlet networks potentially occupying 8-12% of blade cross-sectional area compared to 5-7% in lower-density shade leaves, reducing the proportion available for photosynthetic mesophyll. Anatomical simplification to single tracheids represents minimum functional capacity, with some fine veinlets possibly functioning purely for xylem delivery without photosynthate collection capacity. Cultivar variation exists in fine veinlet development capacity, with some varieties showing enhanced veinlet elaboration under high light while others show more limited plasticity. Fine veinlet density correlates positively with maximum photosynthetic capacity across sun-shade spectrums and among cultivars, supporting the functional importance of terminal vascular architecture in determining leaf performance.
IAO_0000118: dense terminal vein
IAO_0000118: dichte Terminalvene @de
IAO_0000118: sehr feines Äderchen @de
IAO_0000118: ultimate veinlet
IAO_0000118: ultrafeine Ader @de
IAO_0000118: very fine vein
IAO_0000119: Based on Sack & Holbrook (2006) "Leaf hydraulics" Annual Review of Plant Biology 57=361-381 Brodribb et al. (2007) "Leaf hydraulic capacity in ferns, conifers and angiosperms= impacts on photosynthetic maxima" New Phytologist 165=839-846 Schultz (1996) "Leaf absorptance of visible radiation in Vitis vinifera L.= estimates of age and shade effects with a simple field method" Scientia Horticulturae 66=93-102 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 219-242.
has db xref: PO:0000014

Finish Description
type: Class
subclass of: Taste Description
IAO_0000112: Finish description for Grand Cru Burgundy (Chambertin, 2015 vintage) records an exceptionally long finish of 30+ seconds with progressive evolution from concentrated red fruit through mineral-saline complexity to a final ethereal dried-rose and iron-mineral persistence, the aftertaste maintaining aromatic complexity and evolving continuously rather than simply fading — the hallmark of great Burgundy where the finish reveals new dimensions not perceived during the mid-palate assessment. Finish description for commercial Pinot Grigio from Veneto (2024 vintage) documents a short finish of 4-5 seconds with simple almond-pear fade to a clean but unremarkable conclusion, consistent with the wine's positioning as a fresh, uncomplicated everyday drinking wine. Finish description for Blaufränkisch Reserve from Eisenberg DAC (2021 vintage) assesses at "long" (18-22 seconds) with persistent dark cherry, mineral-slate, and fine peppery-tannin persistence, the iron-mineral aftertaste reflecting the distinctive Eisenberg terroir signature derived from the region's iron-rich soils.
IAO_0000114: IAO_0000122
IAO_0000115: Finish description is a taste description entity that records the persistence, quality, and evolution of gustatory, olfactory, and tactile sensations remaining on the palate after the wine has been swallowed or expectorated, assessed through multiple dimensions including length (duration in seconds from swallowing to the extinction of detectable flavor, classified as short [25 s]), quality of persistence (whether the lingering flavors are pleasant, complex, and evolving or simple, harsh, or bitter), dominant aftertaste character (the specific descriptors persisting longest), and the final impression (clean, integrated, lingering warmth, drying, or bitter), providing the concluding quality assessment that experienced tasters weight most heavily in overall quality judgment.
IAO_0000116: Finish description captures the quality dimension that professional tasters and wine critics consistently identify as the single most reliable indicator of overall wine quality, with the correlation between finish length and expert quality scores stronger than for any other individual sensory parameter. The physiological basis of finish perception involves the sustained activation of gustatory, trigeminal, and olfactory receptors by taste-active compounds remaining on the oral mucosa, in saliva, and in the pharyngeal space after swallowing — high-extract wines leave more residual flavor-active material than dilute wines, tannin compounds continue to interact with salivary proteins over extended periods, and volatile compounds trapped in mucus layers and saliva continue to reach olfactory receptors retronasally for many seconds after swallowing. The quality of the finish — not merely its duration — is the critical evaluation criterion, as a long but unpleasant finish (dominated by bitterness, harsh astringency, or hot alcohol) indicates a flawed or unbalanced wine despite technically impressive persistence. The evolution of the finish — whether the persistent flavors remain static, develop new dimensions, or simply fade — provides additional quality information, with the most highly rated wines exhibiting "evolving" finishes where new aromatic and flavor facets emerge during the persistence phase. The distinction between "length" (the total duration of perceptible flavor) and "persistence" (the sustained intensity during the finish) adds nuance — some wines maintain high intensity that cuts off abruptly, while others diminish gradually but extend far longer. Temperature influences finish perception — cooler wines generally show shorter perceived finishes due to reduced vapor pressure and slower dissolution of residual compounds, while warmer wines may show artificially extended finishes through increased alcohol volatility. The concept of "caudalies" (from the French…
IAO_0000118: Abgang @de
IAO_0000118: Finish @de
IAO_0000118: Nachgeschmack @de
IAO_0000118: Nachhall @de
IAO_0000118: Persistenz @de
IAO_0000118: aftertaste
IAO_0000118: length
IAO_0000118: lingering impression
IAO_0000118: palate finish
IAO_0000118: persistence
IAO_0000119: Peynaud E, Blouin J (2006) The Taste of Wine: The Art and Science of Wine Appreciation, 4th Ed, Wiley, pp.: 240-280 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 540-545 Gladstones J (2011) Wine, Terroir and Climate Change, Wakefield Press, pp.: 200-220 Saenz-Navajas MP et al. (2012) Modelling wine astringency from its chemical composition using machine learning approaches. Food Quality and Preference 25(2): 175-184
has db xref: no direct PO equivalent

Finish Length Quality
type: Class
subclass of: Taste Persistence Quality
IAO_0000112: Finish length measurement in vertical tasting of Château Margaux reveals duration of 28 caudalies for the 2010 vintage (exceptional year, fully mature fruit), 19 caudalies for 2007 (challenging year, less concentration), and 32 caudalies for 2009 (outstanding year, optimal conditions), with the finish length ranking corresponding exactly to critic scores and release prices, and providing quantitative support for the quality tier assignments based on this single objective parameter.
IAO_0000114: IAO_0000122
IAO_0000115: Finish length quality is a taste persistence quality that represents the measured duration of perceptible taste sensation following swallowing, quantifying the temporal extent of the finish in units of time (typically seconds or caudalies) that serves as an objective persistence parameter in wine quality assessment. Within the BFO framework, this quality specifically addresses the quantitative duration dimension of finish, distinguishing measured length from the qualitative character of aftertaste and providing the numerical parameter most directly comparable across wines and assessment contexts. The ontological significance lies in finish length serving as one of the most reliable quality discriminators in wine evaluation, with the strong correlation between finish duration and quality tier reflecting the concentration and complexity required to sustain taste perception, and the relative objectivity of duration measurement reducing assessor variability compared to hedonic quality judgments. The measurement of finish length employs standardized protocols timing from swallow to return to baseline perception, with the caudalie unit (1 caudalie = 1 second) providing the traditional measure and typical values ranging from 3-5 seconds for simple wines through 8-12 seconds for quality wines to 15-25+ seconds for exceptional wines. The compositional determinants of finish length include extract concentration providing the material basis for sustained perception, phenolic compounds with slow receptor dissociation, and the overall complexity of the taste-active compound mixture where multiple components with different persistence characteristics create extended total duration. The relationship between finish length and other quality parameters shows strong positive correlation with critic scores, auction prices, and aging potential, supporting finish length as a primary quality indicator applicable across wine styles. Understanding finish length quality enables objective qua…
IAO_0000116: Finish_Length_Quality provides the quantitative duration measurement of finish, complementing Aftertaste_Quality which addresses the qualitative character of post-swallow perception. This quality enables objective comparison across wines using standardized timing protocols. The caudalie unit, though traditional, simply equals seconds the choice of terminology depends on regional wine culture conventions.
IAO_0000118: Abgangslänge @de
IAO_0000118: Caudalie-Zahl @de
IAO_0000118: Finishlänge @de
IAO_0000118: Persistenzdauer @de
IAO_0000118: caudalie count
IAO_0000118: finish persistence
IAO_0000118: length of finish
IAO_0000118: persistence duration
IAO_0000119: Amerine MA, Roessler EB (1983) Wines: Their Sensory Evaluation, 2nd Ed. W.H. Freeman, New York, pp. 146-172 Robinson J, Harding J (2015) The Oxford Companion to Wine, 4th Ed. Oxford University Press, Oxford, pp. 274-275
has db xref: no direct PO equivalent

Firm Outer Mesocarp
type: Class
subclass of: Outer Mesocarp
disjoint with: Structural Outer Mesocarp
IAO_0000112: Thompson Seedless table grape firm outer mesocarp providing crisp texture= 4-6 cell layers, cells 35-58 μm diameter, walls 1.1-1.6 μm thick, creating firm zone 52-88 μm thickness beneath skin contributing to characteristic crisp firm texture desirable for table grape consumption, with firm outer mesocarp texture maintained during 3-4 week cold storage (0-2°C) essential for shipping durability, while softer middle mesocarp (cells 145-185 μm, walls 0.5-0.7 μm) provides juicy texture creating textural contrast between crisp skin/outer mesocarp and juicy soft flesh. Cabernet Sauvignon firm outer mesocarp in thick-skinned wine cultivar= cells 42-75 μm diameter (small), walls 1-1.4 μm (moderately thick), creating firm texture contributing to overall thick firm skin (total skin plus outer mesocarp 98-145 μm) requiring vigorous maceration during winemaking, with firm outer mesocarp cells breaking down during days 7-14 of extended 18-21 day maceration releasing tannins (3.5-5 mg/g) and contributing to full-bodied wine structure. Pinot Noir firm outer mesocarp in thin-skinned cultivar= cells 48-72 μm, walls 0.9-1.2 μm (thinner than Cabernet), creating moderately firm texture contributing to overall thin delicate skin (total 58-95 μm) requiring gentle maceration (5-10 days, minimal punchdown vigor) avoiding excessive extraction from limited firm outer mesocarp tissue, with firm outer mesocarp representing significant proportion of total skin thickness in thin-skinned cultivars (outer mesocarp 35-58 μm representing 40-65% of skin versus 30-45% in thick-skinned cultivars). Merlot firm outer mesocarp ripening changes= veraison (BBCH 81) showing cells 38-55 μm, walls 1.2-1.5 μm, firmness 4.5-6 N penetration force maturity (BBCH 89) showing cells 48-72 μm (27-45% expansion), walls 1-1.3 μm (slight thinning through expansion), firmness 2.8-4.2 N (38-47% reduction), demonstrating ripening-associated softening through cell expansion and wall thinning but firm outer mesocarp maintainin…
IAO_0000114: IAO_0000122
IAO_0000115: A firm outer mesocarp is an outer mesocarp emphasizing relatively firm texture compared to soft middle mesocarp, characterized by smaller cells (30-70 μm diameter versus 80-180 μm in middle mesocarp), thicker walls (0.9-1.5 μm versus 0.4-0.8 μm), reduced vacuolar volume (85-90% of cell volume versus 90-95%), and higher solid content creating firmer texture that contributes to skin firmness perception and provides structural support in transition from protective skin to soft flesh. Firm outer mesocarp textural characteristics= (1) firmness intermediate between firm skin (hypodermis, epidermis with thick walls and dense packing) and soft flesh (middle mesocarp with thin walls and large vacuoles) (2) cells maintaining higher turgor pressure relative to cell size creating firmer feel when compressed (3) thicker walls providing resistance to compression and deformation (4) smaller cell size requiring more cell wall material per unit volume creating higher structural density (5) reduced intercellular spaces (1-3% versus 2-5% in middle mesocarp) creating more compact tissue. Firm outer mesocarp cellular basis of firmness= (1) wall thickness-to-cell size ratio higher than middle mesocarp (wall=diameter ratio approximately 1=50 to 1=70 in firm outer mesocarp versus 1=150 to 1=400 in middle mesocarp) creating proportionally stronger cell walls relative to cell volume (2) turgor pressure potentially higher in smaller cells through osmotic effects creating resistance to deformation (3) wall composition potentially showing higher cellulose crystallinity or different pectin methylesterification affecting mechanical properties (4) cell-cell adhesion strength potentially higher through middle lamella properties affecting tissue cohesion. Firm outer mesocarp in berry texture perception= (1) contribution to skin firmness and toughness perceived during eating, with firm outer mesocarp adding to total skin thickness and firmness (2) influence on skin-flesh textural contrast creating tr…
IAO_0000116: Firm_Outer_Mesocarp emphasizes the textural properties of outer mesocarp and is distinguished from Structural_Outer_Mesocarp which emphasizes mechanical support functions. Firm outer mesocarp represents the outer mesocarp from the perspective of texture and eating quality. Understanding firm outer mesocarp is relevant for table grape breeding and production (selecting for desirable crisp texture), for berry texture assessment, and for winemaking extraction protocol design accounting for firmness differences between outer and middle mesocarp affecting extraction kinetics.
IAO_0000118: Festes hautnahes Fleisch @de
IAO_0000118: crisp sub-skin zone
IAO_0000118: feste äußere Fruchtfleisch-Schicht @de
IAO_0000118: festes äußeres Mesokarp @de
IAO_0000118: firm outer flesh
IAO_0000119: Thomas, T.R. et al. (2008). Changes in the physical properties of grape berries during development. American Journal of Enology and Viticulture 59=398-409 Considine, J.A., Kriedemann, P.E. (1972). Fruit splitting in grapes. Australian Journal of Agricultural Research 23=17-27.
has db xref: PO:0009084

Firmly Attached Functional Tendril
type: Class
subclass of: Attached Functional Tendril
disjoint with: Weakly Attached Functional Tendril
IAO_0000112: A firmly attached functional tendril at node 9 on a one-year cane of Vitis vinifera cv. Nebbiolo in Barolo, Italy, exhibiting seven extremely tight contact coils around a 4 mm diameter wire with coil diameters of 12-14 mm, complete dark brown lignification throughout all coiled regions visible six weeks after initial attachment, resisting 2.8 kilograms force in mechanical pull tests without detachment or coil deformation, supporting a 95 cm shoot section bearing nine leaves and three fruit clusters with combined weight of 720 grams through two severe thunderstorms with wind gusts exceeding 80 km/h without any displacement or loosening, requiring wire cutters and careful sectioning during dormant pruning because simple pulling would damage the cane bark, measured in January following the previous season's attachment at BBCH stage 71 (fruit set) in June.
IAO_0000114: IAO_0000122
IAO_0000115: An attached functional tendril exhibiting maximum grip strength and mechanical stability in Vitis vinifera, characterized by very tight coiling with contact coil diameters minimally exceeding support structure diameter, extensive lignification creating rigid tissue throughout coiled regions, multiple contact points generating high friction forces resisting displacement, and demonstrated load-bearing capacity substantially exceeding normal shoot and fruit weights typically supporting 1-3 kilograms or more without detachment or visible strain. Firmly attached functional tendrils develop through optimal contact and coiling conditions including sustained mechanosensory stimulation, appropriate support diameter matching tendril grasping range (2-8 mm), favorable temperature and moisture during the critical 24-72 hour coiling period enabling complete cell expansion and wall deposition, absence of mechanical disturbances during attachment formation, and sufficient time for thorough lignification to fix coil geometry permanently. These tendrils provide the most reliable mechanical support in vineyard systems, capable of maintaining shoot position through severe weather events including storms, heavy rain, and strong winds that may dislodge weakly attached or non-lignified tendrils. Firmly attached tendrils show remarkable longevity, with well-formed attachments potentially persisting for multiple seasons on perennial wood, and may require forceful removal during pruning operations, sometimes pulling bark or wood fragments from support structures when detached.
IAO_0000116: Firmly attached functional tendrils are distinguished from weakly attached tendrils through quantitative assessment of grip strength (resistance to measured detachment forces), qualitative evaluation of coiling quality (tightness, lignification, tissue integrity), and demonstrated performance under loading conditions (resistance to shoot weight, wind forces, or applied test loads). Firm attachment represents the ideal outcome of tendril development and is most common in mid-season tendrils on vigorous shoots with access to adequate resources. Environmental conditions strongly influence attachment strength, with water stress, nutrient deficiency, or temperature extremes during the critical coiling period potentially preventing achievement of firm attachment despite apparently normal morphology. Firmly attached tendrils may become so integrated with support structures that removal damages both tendril and support, creating pruning challenges in some training systems.
IAO_0000118: fest verankerte Ranke @de
IAO_0000118: high-strength attachment tendril
IAO_0000118: hochfeste Greifranke @de
IAO_0000118: secure grip tendril
IAO_0000118: stark befestigte Ranke @de
IAO_0000118: strongly attached tendril
IAO_0000119: Based on Silk & Hubbard (1991) "Axial forces and normal stresses in coiling tendrils" Biomechanics and Modeling in Mechanobiology 24=599-606 Bowling & Vaughn (2009) "Gelatinous fibers are widespread in coiling tendrils and twining vines" American Journal of Botany 96=719-727 Isnard & Silk (2009) "Moving with climbing plants from Charles Darwin's time into the 21st century" American Journal of Botany 96=1205-1221 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 195-218.
has db xref: PO:0025356

Firmness Decline
type: Class
subclass of: Progressive Softening
IAO_0000112: Cabernet Sauvignon in Napa Valley shows firmness decline during September-October Year N+1 at BBCH 85-89, with penetrometer firmness declining from pre-veraison maximum 3.8 N through initial softening 3.0 N to progressive ripening reaching mature 1.8 N over 7-8 weeks, total firmness reduction 53% from maximum, progressive decline rate 0.8% per day during ripening, firmness strongly inversely correlated with water-soluble pectin (r²=-0.91) and polygalacturonase activity (r²=-0.88), firmness decline driven primarily by cell wall pectin degradation 78% contribution with minor turgor 22%, firmness used to guide harvest timing for wine production, under warm climate conditions of 22-30°C temperature, typical of this late-season cultivar achieving target soft texture at harvest maturity
IAO_0000114: IAO_0000122
IAO_0000115: Firmness decline represents the progressive mechanical resistance reduction phase during progressive softening when berry penetrometer firmness declines from initial softening 2.0-3.5 N through ripening to mature 1.0-2.5 N, total firmness reduction 40-70% from pre-veraison maximum 2.5-4.5 N, firmness declining progressively at rate 0.5-1.5% per day over 4-8 weeks ripening, and firmness decline as quantitative measure of progressive softening establishing soft ripe berry texture. This mechanical resistance reduction phase occurs during late summer through autumn in late August-October in temperate regions Year N+1, representing firmness decrease through ripening. Firmness decline mechanism involves progressive cell wall structural weakening from sustained pectin degradation reducing mechanical resistance, middle lamella loss reducing tissue cohesion, possible minor turgor contribution though structural changes dominant, cumulative softening effect accumulating over ripening weeks, and firmness decline as quantitative softening measure. Firmness measurement shows penetrometer or texture analyzer measuring force required to penetrate berry, measurement quantifying firmness objectively, force in Newtons N, standard assessment method, and measurement as firmness quantification. Penetrometer technique shows probe typically 2-5 mm diameter penetrating berry, force recorded at standard depth or at berry failure, measurement on individual berries, and technique as standard method. Compression testing shows alternative firmness measurement through berry compression, force at percentage deformation, compression resistance correlating with penetrometer firmness, and compression as firmness measure. Firmness trajectory shows firmness declining from pre-veraison maximum 2.5-4.5 N through initial softening 2.0-3.5 N to progressive ripening decline reaching mature 1.0-2.5 N, trajectory showing rapid initial decline then slower progressive decline, eventual plateau at ripe levels, a…
IAO_0000116: Firmness_Decline is third aspect of Progressive_Softening, distinguished by quantitative resistance reduction. Represents 4-8 weeks ripening. Firmness 2.0-3.5 → 1.0-2.5 N (40-70% total decline from pre-veraison 2.5-4.5 N). Rate 0.5-1.5%/day (slower than initial 2-4%/day). Mechanism: cell wall degradation 70-85%, turgor 15-30%. Strong correlation with pectin solubilization (r²>0.85). Cultivar variation 1.0-2.5 N ripe. Temperature major rate factor. Follows Continued_Cell_Wall_Degradation. Concurrent with Increasing_Berry_Pliability. Completes Progressive_Softening and Berry_Softening. Maturity and quality indicator.
IAO_0000118: Festigkeits-Abnahme @de
IAO_0000118: Textur-Erweichungs-Messung @de
IAO_0000118: firmness decrease
IAO_0000118: mechanical resistance decline
IAO_0000118: mechanische Widerstands-Abnahme @de
IAO_0000118: progressive Festigkeits-Reduktion @de
IAO_0000118: progressive firmness reduction
IAO_0000118: texture softening measurement
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 485-490 Coombe BG (1992) Research on development and ripening of the grape berry, Am J Enol Vitic 43:101-110
has db xref: no direct PO equivalent

Firmness Quality
type: Class
subclass of: Physical Quality
IAO_0000112: Firmness quality evolution in Crimson Seedless table grapes guides harvest timing for export markets, with optimal firmness of 280-350 g (8mm probe puncture test) providing the crisp texture and handling durability required for 6-8 week cold storage plus retail display harvest below 250 g produces soft, perishable fruit unsuitable for long-distance markets, while premature harvest above 400 g yields immature flavor despite acceptable texture, requiring growers to balance firmness maintenance against flavor development in this slow-softening variety.
IAO_0000114: IAO_0000122
IAO_0000115: Firmness_Quality encompasses the physical qualities characterizing the resistance of grape tissue to deformation under applied force, capturing the textural property most directly relevant to handling durability, processing behavior, and eating quality perception. Firmness represents the integrated mechanical response of grape tissue structure, reflecting cell turgor pressure, cell wall rigidity, intercellular adhesion, and tissue architecture. This category subdivides into Tissue_Firmness_Quality addressing firmness of specific anatomical structures (berry, pulp, skin) Compression_Resistance_Quality capturing response to compressive loading Puncture_Resistance_Quality describing resistance to penetrating probes and Deformation_Quality characterizing the nature of shape change under stress. Firmness changes substantially during grape development, with berries softening dramatically at véraison as cell walls are modified and turgor dynamics shift, then potentially continuing to soften during late ripening as cell wall degradation progresses. The rate and extent of softening vary among cultivars, with crisp-textured table grape varieties maintaining firmness longer than soft wine grape varieties. Environmental factors including temperature, water status, and disease pressure modulate firmness trajectories within cultivar-determined limits. Firmness affects quality throughout the production chain: firm berries resist mechanical damage during harvest and transport appropriate firmness enables efficient juice release during crushing while preventing excessive solid extraction and textural firmness provides the crispness valued in table grapes. Firmness measurement employs instrumental texture analysis with compression, puncture, or tensile test geometries, generating force-deformation curves from which firmness parameters (maximum force, slope, work) are extracted. The correlation between instrumental firmness and sensory firmness perception requires validation for speci…
IAO_0000116: Firmness_Quality serves as the parent class for the firmness-related quality hierarchy, positioned within Physical_Quality. The class addresses firmness as a general concept encompassing multiple measurement approaches and tissue types. Firmness is technically distinct from hardness (resistance to permanent indentation) though the terms are often used interchangeably in food texture literature. The instrumental measurement of firmness provides objectivity but requires standardization of test parameters (probe size, speed, sample preparation) for comparable results across studies and applications.
IAO_0000118: Festigkeit @de
IAO_0000118: Gewebefestigkeit @de
IAO_0000118: Textur-Festigkeit @de
IAO_0000118: hardness quality
IAO_0000118: mechanical resistance
IAO_0000118: mechanischer Widerstand @de
IAO_0000118: texture firmness
IAO_0000118: tissue rigidity
IAO_0000119: Rolle L et al. (2012) Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review. American Journal of Enology and Viticulture 63(1): 11-28 Letaief H et al. (2008) Assessment of Grape Skin Hardness by a Puncture Test. Journal of the Science of Food and Agriculture 88(9): 1567-1575
has db xref: no direct PO equivalent

First Basal Leaf
type: Class
subclass of: Basal Leaf
IAO_0000112: A first basal leaf at node 1 on a spur-pruned shoot of Vitis vinifera cv. Pinot Noir in Burgundy, France, emerging 5 days post-budbreak as the first visible leaf on the developing shoot, measuring 18.5 cm length by 17.2 cm width at maturity representing 35% larger area than leaves at nodes 7-9, exhibiting somewhat simplified five-lobed architecture with moderate rather than deep sinuses characteristic of this cultivar at node 1 position, achieving full expansion at 24 days post-budbreak (compared to 32-38 days for median leaves), demonstrating peak photosynthesis rate of 14.2 μmol CO₂ m⁻² s⁻¹ in early May when it represented the only mature leaf on the shoot contributing 100% of photosynthate production supporting shoot extension from 15 cm to 45 cm and early inflorescence development, positioned opposite the first inflorescence (if present) or tendril following species-typical phyllotactic pattern, experiencing progressive shading as 12 additional leaves developed above creating light reduction from 90% full sun to 25% by mid-July, showing senescence initiation in early August with yellowing and reduced function, measured at shoot BBCH stage 77 (berries beginning to touch), representing the unique first leaf position with maximum early-season contribution and typical progressive decline.
IAO_0000114: IAO_0000122
IAO_0000115: A basal leaf at node 1 representing the first true foliage leaf on a developing shoot in Vitis vinifera, characterized by position immediately above the point of shoot origin from the previous season's cane or spur, earliest emergence among all shoot leaves typically visible 3-7 days post-budbreak, development from preformed primordium created during previous growing season and overwintered within dormant bud, often the largest leaf on the shoot with dimensions frequently 20-40% greater than median position leaves reflecting developmental priority as first photosynthetic organ, distinctive morphological characteristics sometimes including reduced lobe development or simplified architecture compared to median leaves depending on cultivar, very early achievement of maturity typically 3-4 weeks post-budbreak providing critical early-season photosynthetic capacity, disproportionately high contribution to early shoot carbon balance often providing 30-50% of total shoot photosynthate during the first 4-6 weeks following budbreak when it may represent the only or dominant mature photosynthetic surface, and eventual decline through shading, senescence, or intentional removal during canopy management. First basal leaves play unique developmental and functional roles, emerging from the most developed primordium within dormant buds positioned closest to vascular connections with permanent vine structures enabling rapid resource mobilization, experiencing optimal early-season environmental conditions before canopy development creates competition and shading, and providing the foundational photosynthetic capacity that supports initial shoot extension, early inflorescence development, and mobilization of stored reserves for current season growth.
IAO_0000116: First basal leaves are distinguished from all other leaves by node 1 position and earliest emergence timing, representing the developmental pioneer establishing initial shoot photosynthetic capacity. Morphological characteristics at node 1 sometimes differ from cultivar-typical patterns, with some varieties showing reduced lobe development, altered sinus depth, or modified overall shape at this position compared to nodes 3-8 where characteristic morphology is most reliably expressed. The first basal leaf often shows the largest dimensions on the shoot, though this varies with shoot vigor and environmental conditions, with vigorous shoots sometimes producing even larger leaves at nodes 2-4. Functional importance of first basal leaves is greatest during the first 3-5 weeks post-budbreak when they may represent 50-100% of shoot photosynthetic capacity, declining progressively as upper canopy develops. Management decisions about first basal leaf removal must consider timing relative to shoot development stage, with early removal (pre-bloom) significantly impacting carbohydrate availability for fruit set while late removal (post-fruit set) has reduced impact on reproductive development but affects fruit exposure and microclimate.
IAO_0000118: Knoten-eins Blatt @de
IAO_0000118: erstes basales Blatt @de
IAO_0000118: initial shoot leaf
IAO_0000118: node one leaf
IAO_0000118: primary basal leaf
IAO_0000118: primäres Spross-Weinblatt @de
IAO_0000119: Based on Poni et al. (2006) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 57=397-407 Palliotti et al. (2011) "Vine performance and grape composition as affected by early-season source limitation induced with anti-transpirant and shading in two red Vitis vinifera L. cultivars" Australian Journal of Grape and Wine Research 17=368-375 Intrieri et al. (2008) "Grapevine growth and development" in Biology of the Grapevine, Cambridge University Press pp. 44-81 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 95-118.
has db xref: PO:0025034

First Calyptra Detachment
type: Class
subclass of: Initial Cap Fall
IAO_0000112: Pinot Noir in Burgundy shows first calyptra detachment on June 3 Year N+1 at BBCH 61, with single flower in apical cluster position completing cap shedding during morning hours after accumulating 890-920 growing degree days base 10°C, exposing fresh reproductive organs under continental conditions of 19-23°C temperature, 58-68% relative humidity, marking definitive flowering onset for this early-to-mid season cultivar approximately 12 days before complete anthesis
IAO_0000114: IAO_0000122
IAO_0000115: First calyptra detachment represents the threshold flowering event when earliest-maturing flower completes abscission zone activation and sheds petal cap exposing reproductive organs, establishing definitive anthesis onset and serving as precise phenological marker for flowering date determination. This critical milestone event occurs during early flowering in early June in temperate regions Year N+1, typically representing single moment or brief hours when first individual flower achieves cap detachment, corresponding to BBCH 61 defining characteristic. Detachment completion in first flower shows characteristic final sequence with abscission zone fully degraded creating complete separation plane, calyptra lifted 1-2 mm above receptacle by expanding reproductive organs, mechanical disturbance from wind, turgor change, or natural movement triggering final detachment, and cap falling away from flower exposing stamens and pistil. First flower location typically in apical cluster position reflecting earliest primordium formation previous season and most advanced development, occasionally in middle regions if developmental variation creates alternative earliest-maturing flower, and spatial positioning providing indicator of developmental patterns within cluster. Observational requirements for detecting first detachment include careful cluster inspection as single cap fall may be inconspicuous, timing of observations with morning assessment most likely to detect fresh overnight detachment, and distinction between true first detachment versus cap loosening without complete separation. Detached cap characteristics include fresh appearance with green or yellow-green color indicating recent separation, intact fused petal structure showing pentamerous organization, moist attachment scar suggesting recent abscission completion, and positioning on cluster surface or recently fallen to ground below. Exposed flower appearance at first detachment shows newly revealed reproductive o…
IAO_0000116: First_Calyptra_Detachment is first aspect of Initial_Cap_Fall, distinguished by threshold flowering event with earliest cap detachment. Corresponds to BBCH 61 defining characteristic. Represents precise phenological marker for flowering date. Brief threshold moment occurring over hours to single day. Critical for phenological records and management transitions. Detection requires careful observation. Establishes reference for subsequent flowering progression.
IAO_0000118: Blühzeitpunkt @de
IAO_0000118: Erstblüte @de
IAO_0000118: erste Kalyptralösung @de
IAO_0000118: first bloom
IAO_0000118: first cap fall
IAO_0000118: flowering onset moment
IAO_0000118: initial cap detachment
IAO_0000118: initiale Kappentrennung @de
IAO_0000119: Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-365
has db xref: no direct PO equivalent

First Color Change
type: Class
subclass of: Color Change Onset
IAO_0000112: In a Willamette Valley Pinot Noir vineyard, first color change was documented in early September Year N+1 (BBCH 83, 63 days post-flowering) when 15% of berries showed initial red patches on sun-exposed surfaces, anthocyanin concentration measured 42 mg/kg skin (from <5 mg/kg pre-veraison), UFGT expression was 78-fold elevated, berry sugar reached 10.2° Brix, and ABA levels were 920 ng/g under conditions of warm days (25-28°C) and cool nights (11-14°C) with partial cluster exposure to morning sun.
IAO_0000114: IAO_0000122
IAO_0000115: First_Color_Change represents the earliest visible manifestation of anthocyanin accumulation during veraison onset when initial red-purple pigmentation becomes detectable on berry surfaces, typically appearing as small discrete patches or sectors on individual berries within the cluster marking the beginning of the dramatic color transformation from green to fully pigmented fruit. This initial change occurs during early veraison (BBCH 83), usually 1-3 days following molecular and biochemical initiation of anthocyanin biosynthesis, and becomes visible when anthocyanin concentration in epidermal and sub-epidermal cell vacuoles reaches 30-60 mg/kg skin fresh weight (compared to 35°C inhibits anthocyanin synthesis causing delayed or suppressed first color change even under high light exposure. Cultivar variation in first color change characteristics reflects genetic differences in anthocyanin biosynthetic regulation: early-coloring varieties like Pinot Noir show first color 8-9 weeks post-flowering with rapid appearance across berry surface (1-2 days from first patches to 50% colored), Merlot and Syrah display intermediate timing (9-11 weeks) with moderate progression (2-4 days to 50% coverage), while late cultivars like Cabernet Sauvignon initiate first color 11-13 weeks post-flowering with slower spread (3-6 days to 50%) reflecting lower initial anthocyanin synthesis rates and potentially different regulatory control. First color change serves as practical viticultural marker: clusters showing 10-30% berries with visible color patches define veraison onset for vineyard monitoring, the transition from 0% to 50% berries showing color typically requires 2-5 days in uniform blocks providing harvest timing forecasts (harvest typically 40-60 days post-first color depending on cultivar and heat accumulation), and within-vineyard spatial variation in first color timing reveals maturity heterogeneity requiring management decisions about selective harvest or acceptance of compo…
IAO_0000116: First_Color_Change is distinguished from Color_Change_Onset by representing visible detection rather than molecular initiation, from Progressive_Color_Development by showing initial patches rather than spreading coloration, and from Complete_Color_Change by exhibiting 10-30% berry coverage rather than full pigmentation. Anthocyanin threshold for visibility: 30-60 mg/kg skin. Timing: typically 1-3 days after molecular onset. Spatial pattern: sun-exposed surfaces and stylar end first. Temperature optimum 24-30°C berry surface. First_Color_Change serves as practical veraison marker for vineyard monitoring and harvest forecasting.
IAO_0000118: Farbbruch-Beginn @de
IAO_0000118: color break onset
IAO_0000118: earliest anthocyanin detection
IAO_0000118: erste Rotflecken-Erscheinung @de
IAO_0000118: first red patch appearance
IAO_0000118: früheste Anthocyan-Detektion @de
IAO_0000118: initial visible pigmentation
IAO_0000118: initiale sichtbare Pigmentierung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed pages 233-234 color development patterns Downey MO, Dokoozlian NK, Krstic MP (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine Plant Physiol Biochem 44:170-181 anthocyanin accumulation dynamics Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K (2007) Loss of anthocyanins in red-wine grape under high temperature J Exp Bot 58:1935-1945 temperature effects on initial coloring.
has db xref: no direct PO equivalent

First Flowers Opening
type: Class
subclass of: Early Anthesis
IAO_0000112: Chardonnay in Champagne shows first flowers opening on June 4 Year N+1 at BBCH 61, with 5-8% flowers in apical cluster positions completing cap shedding exposing reproductive organs during morning hours, under cool maritime climate conditions of 18-22°C temperature, 60-75% relative humidity, after accumulating 880-920 growing degree days base 10°C, typical of this early-bursting cultivar establishing flowering onset for subsequent bloom progression
IAO_0000114: IAO_0000122
IAO_0000115: First flowers opening represents the definitive flowering initiation milestone when earliest-maturing flowers complete cap shedding and expose functional reproductive organs, marking unambiguous transition from pre-bloom to bloom state and establishing reproductive phase onset within cluster. This critical threshold event occurs during early June in temperate regions Year N+1 as part of early anthesis, typically representing single day or 1-2 day period when first 5-10% flowers achieve open state, corresponding to BBCH 61 phenological stage. Initial opening characteristics show first opened flowers typically in apical cluster positions reflecting earliest primordium formation and most advanced development, with flowers exhibiting freshly shed caps, newly exposed stamens and pistil showing delicate pristine appearance, and beginning anther color development from green toward yellow-brown indicating approaching pollen maturity. Flower identification at opening shows opened flowers clearly distinguishable from unopened buds through absence of calyptra cap exposing reproductive structures, visible stamens arranged around central pistil, and flower diameter expanded to 4-5 mm compared to 3-4 mm unopened buds. Cap detachment completion in first-opening flowers shows calyptra completely separated and fallen away, typically found on cluster surface or ground below, with detached caps showing characteristic intact fused petal structure and attachment scar where abscission occurred. Reproductive organ exposure reveals functional anatomy with five stamens showing anthers on short filaments positioned around pistil, anthers 0.8-1.2 mm length with bilocular structure containing pollen in two compartments separated by connective tissue, pistil centrally positioned with superior ovary, short style, and bilobed stigma surface. Anther status at flower opening shows approaching dehiscence readiness with anthers beginning color transition indicating pollen maturation, anther wall stru…
IAO_0000116: First_Flowers_Opening is first of three Early_Anthesis aspects, distinguished by definitive flowering onset with first flowers achieving open state. Represents threshold phenological event corresponding to BBCH 61. Followed by progressive Initial_Cap_Shedding affecting more flowers and Stigma_Receptivity_Onset. Critical phenological marker for records and management. Timing highly sensitive to temperature and accumulated heat units.
IAO_0000118: Anthesestart @de
IAO_0000118: Blütenbeginn @de
IAO_0000118: anthesis initiation
IAO_0000118: erste Blüten öffnen @de
IAO_0000118: first bloom
IAO_0000118: flowering start
IAO_0000118: initial flower opening
IAO_0000118: initiale Blütenöffnung @de
IAO_0000119: Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-365
has db xref: no direct PO equivalent

First Generation PIWI Role
type: Class
subclass of: PIWI Cultivar Role
IAO_0000112: Seyval Blanc (Seyve-Villard 5-276, 1920s origin, commercial from 1950s) bears a First_Generation_PIWI_Role as an early disease-tolerant hybrid predating formal PIWI classification, with neutral wine character suited to blending and sparkling production in England and eastern North America. Léon Millot (Kuhlmann 194-2, 1911) serves in a First_Generation_PIWI_Role as an early cold-hardy resistant hybrid, still planted in continental climates for its reliable production despite wine quality limitations compared to contemporary PIWIs. Rondo (released 1999, Geisenheim, but from 1970s breeding) bears a First_Generation_PIWI_Role as an early German resistant red variety, offering good disease resistance and cold hardiness with wine character acceptable for regional production but not approaching V. vinifera standards.
IAO_0000114: IAO_0000122
IAO_0000115: A PIWI cultivar role that inheres in early-generation disease-resistant varieties developed from the 1970s through 1990s, representing initial efforts to combine interspecific disease resistance with commercially acceptable wine quality. First-generation PIWIs emerged from breeding programs at German, French, and Swiss institutions that crossed complex French-American hybrids (themselves carrying resistance from earlier interspecific work) with V. vinifera varieties, producing varieties with effective field resistance but often retaining "hybrid character" in wine (atypical aromas, excessive acidity, unfamiliar phenolic profiles). These varieties represented proof-of-concept that resistance breeding could produce wines approaching commercial viability, though quality limitations restricted adoption primarily to niche markets and sustainability-focused producers. First-generation PIWIs remain commercially significant in challenging climates where V. vinifera cultivation is difficult (northern Europe, continental regions), and several serve as parents in continued breeding programs seeking to improve wine quality in subsequent generations. The designation "first generation" is approximate, reflecting the iterative nature of breeding where generation boundaries are not precisely defined.
IAO_0000116: First_Generation_PIWI_Role captures the foundational resistant varieties that demonstrated resistance breeding viability while revealing the quality challenges requiring subsequent improvement. The generation designation is necessarily imprecise—some French-American hybrids predate formal resistance breeding yet function as first-generation PIWIs, while varieties released in the 1990s-2000s but derived from 1970s crosses straddle generational boundaries. First-generation PIWIs typically carry resistance from complex hybrid ancestors (Seibel, Seyve-Villard, Kuhlmann selections) without the targeted R-gene introgression characteristic of later generations, resulting in multigenic resistance that may be durable but is accompanied by substantial non-vinifera genome contribution. Commercial success of first-generation PIWIs varies regionally—widely adopted where V. vinifera is not viable (England, Scandinavia, upper Midwest USA), limited penetration in traditional wine regions with established V. vinifera production.
IAO_0000118: PIWI erste Generation @de
IAO_0000118: Pionier-Resistenzsorte @de
IAO_0000118: early PIWI
IAO_0000118: first-generation PIWI
IAO_0000118: first-wave resistant variety
IAO_0000118: frühe PIWI-Sorte @de
IAO_0000118: pioneering resistant variety
IAO_0000119: Eibach R, Töpfer R (2015) Traditional grapevine breeding techniques, Elsevier pp.: 3-22 Pedneault K, Provost C (2016) Fungus resistant grape varieties, Applied Microbiology and Biotechnology 100: 3499-3519 Reynolds A (ed) (2015) Grapevine Breeding Programs for the Wine Industry, Elsevier PIWI International (2020) PIWI Variety Database
has db xref: no direct PO equivalent

First Green Tip Visible
type: Class
subclass of: Green Tip Emergence
IAO_0000112: Pinot Noir in Burgundy shows first green tip visible at early BBCH 07 in early April after 850-950 chilling hours and 280-320 growing degree days base 10°C, with 1-2 mm pale green tissue faintly visible through 2-3 mm scale opening over 1-2 days under conditions of 13-15°C mean temperature and variable spring weather typical of continental climate, representing early-bursting pattern for this cultivar
IAO_0000114: IAO_0000122
IAO_0000115: First green tip visible represents the initial detection phase where green shoot tissue becomes barely perceptible through maximally separated bud scales, marking the earliest observable confirmation of dormancy exit and growth initiation. This subtle developmental stage occurs at the onset of BBCH 07 when expanding shoot primordium first breaches protective scale barrier, with green coloration faintly visible at bud apex where scale separation creates narrow viewing aperture. The visible green tissue measures 1-3 mm in observable length, appearing pale yellow-green due to limited chlorophyll accumulation in tissues recently emerged from enclosed environment within protective scales. At this initial visibility stage, green coloration may be intermittently visible depending on viewing angle and lighting conditions, requiring careful observation to detect particularly in overcast conditions or when viewing from non-optimal angles relative to scale opening. The shoot apex has reached 5-7 mm total length beneath scales with apical meristem actively producing cells through divisions every 20-24 hours, while subapical cells expand creating turgor pressure of 0.4-0.6 MPa sufficient to maintain position at scale opening but not yet generating force for rapid extension beyond scales. Bud scales maintain separation of 2-3 mm at apex creating viewing gap, with scales remaining structurally intact and providing continued protection to majority of developing shoot tissues beneath. Chlorophyll synthesis has recently initiated in shoot apex cells with concentrations reaching 0.1-0.2 mg per gram fresh weight, sufficient to create visible green coloration but representing early stage of chloroplast development. Photosynthetic capacity remains negligible at less than 10% of mature tissue rates, with respiration greatly exceeding any carbon fixation making shoots entirely dependent on stored carbohydrate reserves mobilized from woody tissues. Vascular connection between shoot and perm…
IAO_0000116: First_Green_Tip_Visible is the first of three Green_Tip_Emergence subphases, distinguished by subtle initial visibility of green tissue with minimal extension. Transitions to Green_Tip_Extended as shoot elongates and visibility becomes unambiguous. Represents earliest possible field observation point but requires careful inspection. Most challenging stage for consistent identification across observers.
IAO_0000118: barely visible green
IAO_0000118: erste Grünspitze sichtbar @de
IAO_0000118: faint green tip
IAO_0000118: first green visible
IAO_0000118: initial green tip
IAO_0000118: initiale Grünspitze @de
IAO_0000118: kaum sichtbare Grünfärbung @de
IAO_0000118: schwache Grünfärbung @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 175-177 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

First Internode Formation
type: Class
subclass of: Internode Development
IAO_0000112: Chardonnay in Champagne shows first internode formation from late April to mid-May at BBCH 09-11 over 12-14 days, developing internode of 18-25 mm length between cotyledonary node and first true leaf, with elongation rate of 1.2-2.0 mm per day under cool maritime climate conditions of 13-17°C mean temperature, adequate spring moisture, and complete dependence on stored carbohydrate reserves typical of this early-bursting moderate-vigor cultivar
IAO_0000114: IAO_0000122
IAO_0000115: First internode formation represents the initial development of the stem segment between cotyledonary node and first true leaf node, establishing foundational shoot structure following bud burst and marking transition from embryonic to vegetative axis development. This developmental stage occurs during late April to May in temperate regions corresponding to BBCH 09-11 as first leaves unfold, with first internode initiating at shoot apex immediately behind apical meristem once first leaf primordium establishes nodal position defining proximal boundary. First internode formation proceeds through intercalary meristem establishment in axis tissue between cotyledonary position and first leaf attachment point, with meristematic cells undergoing divisions adding cells to developing internode segment over 7-14 days until cell production phase completes. Cell division in first internode intercalary meristem produces cells through organized divisions in longitudinal files, with division rates initially high at 20-24 hour cycles declining as meristem activity transitions from proliferation to expansion, typically producing 500-2000 cells along internode length depending on cultivar and final dimensions. The developing first internode shows procambial strand differentiation establishing vascular connection between permanent structures and developing shoot, with xylem vessels beginning to differentiate providing water transport capacity and phloem sieve elements forming enabling assimilate movement both upward from reserves and eventually downward from photosynthesizing leaves. Elongation of first internode begins while cell division continues, with cells in central zones initiating expansion through water uptake and wall loosening while marginal zones near nodes continue divisions, creating developmental gradient along internode length. First internode elongation typically produces final length of 15-35 mm substantially shorter than subsequent internodes, reflecting limited res…
IAO_0000116: First_Internode_Formation is first of four Internode_Development subphases, distinguished by representing initial axis segment following bud burst. Shorter than subsequent internodes reflecting limited early resource availability. Transitions to Sequential_Internode_Formation as additional internodes develop. Critical for establishing stable shoot base. Timing coordinated with First_Leaf_Unfolding processes.
IAO_0000118: Grundinternodium @de
IAO_0000118: basal internode formation
IAO_0000118: basale Internodienbildung @de
IAO_0000118: erstes Internodium @de
IAO_0000118: first stem segment
IAO_0000118: initial internode development
IAO_0000118: primary internode
IAO_0000118: primäres Stängelglied @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 205-215 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 128-138 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109
has db xref: no direct PO equivalent

First Leaf Expansion
type: Class
subclass of: First Leaf Unfolding
IAO_0000112: Tempranillo in Rioja shows first leaf expansion following BBCH 09 in early May after 1150-1300 chilling hours and 520-580 growing degree days base 10°C, with first leaf expanding from 18 mm to 35-45 mm over 4-5 days under conditions of 18-22°C mean temperature, 50-60% relative humidity, adequate soil moisture, and 14.5-hour photoperiod, representing typical continental climate pattern for this mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: First leaf expansion represents the progressive enlargement phase where first true leaf continues growing from initial separation configuration toward mature dimensions, characterized by rapid cell expansion and photosynthetic capacity development establishing functional leaf contribution to shoot carbon assimilation. This developmental stage follows initial separation with leaf blade expanding from 15-20 mm to 30-50 mm length over 3-5 days, developing characteristic palmate grapevine leaf morphology with clearly separated leaflets spreading from central rachis establishing recognizable cultivar-specific leaf form. Leaf expansion proceeds through coordinated processes including continued cell division in marginal and plate meristems producing new cells particularly at leaf margins, and rapid cell expansion throughout blade through turgor-driven cell wall extension increasing individual cell volumes 20-100 fold from meristematic dimensions. The expanding leaf displays intensifying green coloration as chlorophyll concentration increases to 1.5-2.5 mg per gram fresh weight approaching mature leaf levels, with upper leaf surface typically darker green than lower surface reflecting differential chloroplast distribution between palisade and spongy mesophyll tissues. Leaflets separate progressively from each other with sinuses deepening between lobes creating characteristic leaf outline, with final sinus depth varying substantially among cultivars from shallow creating nearly entire leaves to deep producing highly dissected configurations. Leaf surface texture develops characteristic features including trichome density varying from glabrous to densely tomentose depending on cultivar genetic programming, with trichome development affecting leaf optical properties including light reflectance and absorption. Stomata achieve full functional capacity with stomatal apertures responding dynamically to environmental conditions including light intensity providing photosynthetic sub…
IAO_0000116: First_Leaf_Expansion is the second of three First_Leaf_Unfolding subphases, distinguished by rapid enlargement of separated first leaf approaching functional dimensions. Transitions to Multiple_Leaf_Unfolding as additional leaves begin separating and expanding. Represents critical phase establishing shoot photosynthetic capacity. Final leaf size at this stage strongly affects subsequent shoot growth potential.
IAO_0000118: Blattwachstum @de
IAO_0000118: enlarging leaf
IAO_0000118: erste Blattexpansion @de
IAO_0000118: expandierendes Blatt @de
IAO_0000118: expanding first leaf
IAO_0000118: growing leaf
IAO_0000118: leaf expansion phase
IAO_0000118: wachsendes Erstblatt @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 195-205 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 95-105 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

First Leaf Separation
type: Class
subclass of: First Leaf Unfolding
IAO_0000112: Chardonnay in Champagne shows first leaf separation at BBCH 09 in late April after 900-1000 chilling hours and 420-480 growing degree days base 10°C, with first leaf petiole angling 30-45 degrees from axis and blade spreading to 12-16 mm over 2-3 days under conditions of 15-18°C mean temperature, 65-75% relative humidity, and 14-hour photoperiod, representing typical cool maritime climate progression for this early-bursting cultivar
IAO_0000114: IAO_0000122
IAO_0000115: First leaf separation represents the initial unfolding phase where first true leaf begins spreading away from compressed position along shoot axis, marking the beginning of functional leaf development and photosynthetic capacity establishment. This developmental stage occurs at BBCH 09 when shoot elongation has progressed sufficiently that mechanical constraints maintaining leaf compression are released, allowing leaf petiole to angle away from axis and leaf blade to begin expanding perpendicular to shoot. The separating first leaf measures 10-15 mm length at separation initiation, having developed from 5-8 mm compressed primordium through continued cell production in marginal meristems and beginning cell expansion in blade tissues. Leaf blade shows beginning spread of palmate leaflet configuration with leaflets starting to separate from each other though remaining partially folded, creating transitional form between compressed primordium and fully expanded leaf architecture. The leaf petiole angles 20-40 degrees from shoot axis at initial separation, progressively increasing to 60-90 degrees as separation advances and cell expansion in petiole abaxial side creates upward bending establishing characteristic leaf orientation. Leaf coloration transitions from pale yellow-green of recently uncompressed tissue to brighter green as chlorophyll synthesis accelerates with light exposure, with chlorophyll concentration increasing from 0.4-0.6 mg per gram to 0.8-1.2 mg per gram fresh weight during separation phase. Chloroplast development progresses rapidly in expanding blade cells with thylakoid membranes organizing into grana stacks, photosystem complexes assembling for light capture, and Calvin cycle enzymes accumulating for carbon fixation capability. Photosynthetic capacity begins developing as chloroplasts mature though rates remain below 30% of mature leaf capacity during initial separation, with light saturation point low and photosynthetic efficiency suboptimal comp…
IAO_0000116: First_Leaf_Separation is the first of three First_Leaf_Unfolding subphases, distinguished by initial spreading of first leaf from compressed position along axis. Transitions to First_Leaf_Expansion as blade continues enlarging and spreading. Represents beginning of significant photosynthetic contribution to shoot carbon balance. Standard BBCH 09 observation point.
IAO_0000118: Blattablösung vom Trieb @de
IAO_0000118: beginnende Blattentfaltung @de
IAO_0000118: beginning leaf unfolding
IAO_0000118: erste Blattspreizung @de
IAO_0000118: first leaf spreading
IAO_0000118: initial leaf separation
IAO_0000118: initiale Blattseparation @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 189-195 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 89-95 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

First Leaf Unfolding
type: Class
subclass of: Bud Burst
IAO_0000112: Merlot in Bordeaux shows first leaf unfolding at BBCH 09-11 in early May after 1000-1100 chilling hours and 480-550 growing degree days base 10°C, with first true leaves separating from axis and expanding to 18-25 mm over 6-8 days under conditions of 17-20°C mean temperature, 60-70% relative humidity, adequate soil moisture, and 14.5-hour photoperiod, representing typical oceanic climate pattern for this mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: First leaf unfolding represents the critical developmental transition where initial true leaves separate from shoot axis and expand toward functional photosynthetic configuration, marking the shift from bud burst completion to active vegetative growth phase. This fundamental process corresponds to BBCH 09-11, occurring when shoot has elongated sufficiently that first leaves no longer remain compressed against axis but instead spread perpendicular establishing characteristic grapevine leaf positioning and beginning substantial contribution to carbon assimilation. The process encompasses progression from initial leaf separation through partial expansion to establishment of multiple unfolding leaves, typically requiring 5-10 days depending on environmental conditions and cultivar growth characteristics. First leaf unfolding marks definitive transition from heterotrophic growth depending entirely on stored reserves to beginning autotrophic capacity as expanding leaves develop photosynthetic function, though shoots remain net carbon consumers until 3-5 leaves fully expand. The unfolding leaves expand from compressed primordia configuration measuring 5-10 mm to partially expanded leaves of 15-30 mm length, with characteristic palmate grapevine leaf form becoming clearly recognizable as leaflets separate and spread from central rachis. Leaf surfaces transition from pale yellow-green of enclosed tissues to bright green as chlorophyll accumulates and chloroplasts mature, with upper leaf surface typically developing darker green than lower surface reflecting chloroplast distribution differences. Leaf expansion proceeds through coordinated cell division in marginal and plate meristem zones producing new cells, and cell expansion throughout leaf blade through turgor-driven growth increasing individual cell volumes 10-50 fold. Stomata develop and become functional enabling gas exchange for photosynthesis and transpirational cooling, with stomatal density on lower leaf surface re…
IAO_0000116: First_Leaf_Unfolding follows Complete_Bud_Breaking and represents transition from bud burst to active shoot growth. Distinguished by leaf separation from axis and progressive expansion. Subdivided into First_Leaf_Separation, First_Leaf_Expansion, and Multiple_Leaf_Unfolding based on progression. Marks beginning of significant photosynthetic contribution and transition toward autotrophic growth. Critical phase for establishing shoot photosynthetic capacity.
IAO_0000118: Blattexpansion @de
IAO_0000118: Blattspreizung @de
IAO_0000118: Blattöffnung @de
IAO_0000118: erste Blattentfaltung @de
IAO_0000118: first leaf spreading
IAO_0000118: leaf expansion initiation
IAO_0000118: leaf unfolding stage
IAO_0000118: opening leaves
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 189-205 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 89-105 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200
has db xref: no direct PO equivalent

First Order Lateral Secondary Root
type: Class
subclass of: Lateral Secondary Root
IAO_0000112: Merlot grafted on 3309 Couderc rootstock at 14 years showing first-order lateral secondary roots branching directly from primary roots, largest first-order lateral 5.8 cm diameter at origin from primary root extending 142 cm horizontally at average depth 52 cm, first-order laterals emerging approximately 18 cm intervals along primary root length, first-order lateral showing 14 annual xylem rings indicating formation in establishment year, second-order branches arising from first-order lateral at 8-12 cm intervals creating hierarchical network, first-order lateral serving as structural framework and transport conduit from second and higher-order absorptive roots to primary root and trunk
IAO_0000114: IAO_0000122
IAO_0000115: First order lateral secondary root is lateral secondary root branching directly from primary root representing first hierarchical level in root system branching architecture, characterized by largest diameter among lateral roots typically 2-8 cm at origin from primary root tapering along length, earliest branching position in hierarchy being first generation of lateral branches, moderate to substantial secondary growth with secondary xylem development and bark formation, and serving dual functions as structural framework supporting higher-order branches and transport conduit moving water and nutrients from absorptive network to primary root, with first-order laterals typically emerging 10-30 cm intervals along primary root length creating regular branching pattern, showing predominantly horizontal or oblique orientation exploring soil laterally, producing second-order branches that generate third and higher-order roots creating complete hierarchical network, and representing critical architectural element connecting deep primary root axis to extensive fine absorptive root system in upper soil layers. First order lateral secondary root hierarchical position includes= branching directly from primary root (first-order lateral arising from main primary root or tap root as first branching level), representing lowest lateral order (first-order being first generation of lateral branches in root order classification), serving as parent to higher orders (first-order laterals producing second-order branches which produce third-order and so on), showing order-1 designation (in root order numbering system where finest roots are order-1 and orders increase toward primary root, or alternatively first-order laterals are order-1 in decreasing system), and demonstrating foundational role (first-order laterals providing structural foundation from which entire lateral root network develops). First order lateral secondary root diameter and size includes= showing large diameter (first-o…
IAO_0000116: First_Order_Lateral_Secondary_Root emphasizes direct branching from primary root and hierarchical position and is distinguished from Second_Order_Lateral_Secondary_Root (branching from first-order) by focus on first branching level. Critical for understanding root order hierarchy, structural framework, primary-to-lateral connection, branching architecture, and the first-level lateral roots providing foundational framework from which entire secondary root network develops.
IAO_0000118: Direct lateral from primary
IAO_0000118: Erste Verzweigungsebene @de
IAO_0000118: First branch lateral
IAO_0000118: Lateralwurzel erster Ordnung @de
IAO_0000118: Primary lateral root
IAO_0000118: Primäre Seitenwurzel @de
IAO_0000119: Eissenstat, D. M., et al. (2000). Building roots in a changing environment= Implications for root longevity. New Phytologist, 147(1), 33-42.
has db xref: PO:0020121

First Order Lateral Shallow Root
type: Class
subclass of: Lateral Shallow Root
IAO_0000112: Merlot on 3309C showing first-order lateral shallow roots, excavation revealing laterals 4.2-6.8 cm diameter branching from primary root at 22-34 cm depth, first-order laterals extending 120-165 cm horizontal distance, predominantly horizontal orientation 72-88° from vertical, microscopic sections showing 8-11 annual rings indicating 8-11 years age, first-order laterals producing second-order branches every 15-25 cm, first-order lateral shallow roots providing primary lateral structural framework supporting higher-order absorptive network
IAO_0000114: IAO_0000122
IAO_0000115: First order lateral shallow root is lateral shallow root representing first branching level originating directly from primary taproot or main cutting-derived root, typically 2-8 cm diameter at origin tapering distally, characterized by direct connection to central root axis, substantial structural development with moderate to extensive secondary growth, important transport function conveying resources between central axis and higher-order lateral branches, and serving as primary lateral framework supporting second-order and higher lateral branches that create complete hierarchical network, with first-order lateral shallow roots in grapevine showing typical characteristics including origin from primary root at 10-40 cm depth, horizontal to oblique orientation 45-90° from vertical, lengths 50-200+ cm extending substantial distance from trunk, moderate to extensive secondary growth developing woody tissue with 5-15+ annual rings in older roots, production of numerous second-order lateral branches every 10-30 cm along length creating hierarchical structure, and dual functions as structural framework providing mechanical support and anchorage plus transport conduit connecting higher-order absorptive network to main root axis and vine vascular system. First order lateral shallow root origin and initiation includes= showing primary root connection (first-order laterals branching directly from primary taproot or cutting-derived primary roots), exhibiting endogenous origin (laterals initiating from pericycle tissue inside primary root emerging through cortex), demonstrating depth range (first-order laterals typically originating 10-40 cm depth though variable with soil and rootstock), revealing spacing patterns (first-order laterals emerging at irregular intervals typically 10-30 cm apart along primary root), and displaying developmental timing (first-order laterals forming progressively as primary root elongates creating age gradient). First order lateral shallow root diame…
IAO_0000116: First_Order_Lateral_Shallow_Root emphasizes first branching level from primary root and is distinguished from higher orders by focus on direct primary root connection. Includes Primary_First_Order_Lateral_Shallow_Root and Proximal_First_Order_Lateral_Shallow_Root. Critical for understanding primary lateral framework, substantial structure, transport function, second-order support, and the first-level lateral branches creating foundation for hierarchical lateral root network.
IAO_0000118: Erste Ordnung laterale flache Wurzel @de
IAO_0000118: First-level horizontal root
IAO_0000118: Haupt-Seitenast @de
IAO_0000118: Main lateral branch
IAO_0000118: Primary lateral root
IAO_0000118: Primäre Lateralwurzel @de
IAO_0000119: Smart, D. R., et al. (2006). Grapevine rooting patterns= A comprehensive analysis and a review. American Journal of Enology and Viticulture, 57(1), 89-104.
has db xref: PO:0009005

First Order Primary Branch Rachis
type: Class
subclass of: Primary Branch Rachis
disjoint with: Main Primary Branch Rachis
IAO_0000112: A first-order primary branch rachis representing the seventh primary branch on a primary inflorescence of Vitis vinifera cv. Cabernet Sauvignon in Bordeaux, France, emphasizing its hierarchical position as first-order lateral branching from the central main rachis, originating directly from the main rachis at 10.2 cm from inflorescence base without any intermediate branching structures, representing second-order position in the complete hierarchy (following first-order main rachis), measuring 4.8 cm length, diameter of 2.2 mm at main rachis junction, containing 4 vascular bundles representing first-order lateral vascular capacity, serving as the source for 6 secondary branch rachides (third-order structures, second-order laterals) which subsequently elaborate into tertiary branches and flowers, first-order lateral position creating the initial three-dimensional expansion with this branch extending 4.8 cm perpendicular to the main rachis axis significantly increasing inflorescence volume beyond the linear main rachis alone, bearing approximately 38 flowers distributed across its secondary and tertiary branch system, measured at BBCH stage 65 (full bloom) in early June, representing typical first-order primary branch rachis in its role as initial lateral elaboration from main rachis.
IAO_0000114: IAO_0000122
IAO_0000115: A primary branch rachis emphasizing the first-order lateral position in the branching hierarchy in Vitis vinifera, characterized by hierarchical position as the first lateral branching order from the central main rachis, direct origin from the main rachis without intermediate structures, second-order position in the complete rachis hierarchy (first-order being main rachis), role as the source from which all higher-order lateral branches derive through sequential branching, dimensions and organization reflecting the first lateral order typically 3-7 cm length with 3-6 vascular bundles, and functional significance as the primary lateral elaboration creating the initial three-dimensional expansion from the linear main rachis. First-order primary branch rachides emphasize the hierarchical position as the initial lateral branching level, representing the first departure from the simple linear main rachis architecture, developing through the first lateral meristem activity establishing lateral axes, and serving as the foundation for higher-order branch elaboration creating the complete paniculate structure.
IAO_0000116: First-order primary branch rachides emphasize the hierarchical position as the initial lateral branching level, distinguished from simple primary branch designation by explicit focus on first-order lateral status. The first-order designation clarifies the branching hierarchy with main rachis as zero-order or first-order depending on numbering scheme, these primary branches as first-order laterals (or second-order absolute), and secondary branches as second-order laterals (third-order absolute). Direct origin from main rachis without intermediates defines the first-order lateral status, contrasting with higher-order branches originating from other lateral branches. Architectural role involves creating the initial three-dimensional expansion from the linear main rachis, with first-order branches extending perpendicular or oblique to the main axis significantly increasing inflorescence volume and distributing flowers spatially. Source function for higher orders means first-order primary branches serve as the foundation for second-order secondary branches and third-order tertiary branches, creating the hierarchical elaboration. Developmental sequence shows first-order primary branch primordia as the initial lateral structures initiating along the developing main rachis, preceding all higher-order elaboration. Vascular organization shows first-order branches receiving vascular traces directly from main rachis bundles, subsequently distributing to higher-order branches through progressive branching. Functional capacity reflects the first-order position with dimensions and vascular capacity intermediate between main rachis and higher-order branches. Transformation to cluster maintains first-order lateral identity with these structures becoming the major cluster arms bearing the secondary and tertiary berry-bearing branches.
IAO_0000118: direct main rachis branch
IAO_0000118: direkte Hauptrachis-Verzweigung @de
IAO_0000118: erste Ordnung primäre Zweigrachis @de
IAO_0000118: initial lateral branch rachis
IAO_0000118: initiale laterale Zweigachse @de
IAO_0000118: second-order hierarchical rachis
IAO_0000119: Based on Pratt (1971) "Reproductive anatomy in cultivated grapes - a review" American Journal of Enology and Viticulture 22=92-109 Carmona et al. (2008) "Grapevine inflorescence and flower development" in Biology of the Grapevine, Cambridge University Press pp. 327-362 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 519-558.
has db xref: PO:0009049

First Pigment Deposition
type: Class
subclass of: First Color Change
IAO_0000112: In a Barossa Valley Shiraz vineyard, first pigment deposition was observed by microscopy in late January Year N+1 (BBCH 83) showing red-purple vacuolar pigmentation in epidermal cells at anthocyanin concentration 48 mg/kg skin when berries appeared still green to unaided eye, with malvidin-3-glucoside comprising 68% of deposited anthocyanins, delphinidin-3-glucoside at 14%, vacuolar pH measured 3.4, and flavonol co-pigments at 85 mg/kg under warm conditions (berry temperature 26-29°C) providing optimal deposition environment.
IAO_0000114: IAO_0000122
IAO_0000115: First_Pigment_Deposition represents the initial accumulation of synthesized anthocyanins in berry skin cell vacuoles at concentrations sufficient to create microscopically detectable pigmentation, occurring during the earliest phase of color development 1-2 days following biosynthetic pathway activation and immediately preceding macroscopically visible color change. This process involves vacuolar sequestration of anthocyanin-3-glucosides at 30-80 mg/kg skin fresh weight (compared to 32°C inhibits deposition through reduced synthesis and potential membrane disruption affecting vacuolar transport efficiency. Light influences first pigment deposition beyond biosynthetic effects: UV-B radiation may directly affect vacuolar transport mechanisms enhancing anthocyanin sequestration efficiency, visible light particularly blue wavelengths could modulate tonoplast transporter activity, and light-induced changes in vacuolar pH through effects on proton pump activities might optimize conditions for anthocyanin stabilization in flavylium form. Metabolic requirements for first pigment deposition inclu ATP consumption for active transport across tonoplast estimated 2-4 molecules ATP per anthocyanin molecule sequestered representing significant energy demand during rapid deposition, proton gradient maintenance through V-ATPase activity consuming additional ATP to sustain low vacuolar pH essential for color stability, and potential synthesis of vacuolar inclusion membrane components in cultivars forming AVIs requiring lipid and protein synthesis. Cultivar variation in first pigment deposition patterns includes: rapid-depositing varieties like Pinot Noir show visible pigment within 24-36 hours of synthesis initiation with abrupt color appearance, moderate cultivars like Merlot require 36-60 hours for detectable deposition with more gradual onset, while slow-depositing varieties like Cabernet Sauvignon need 60-96 hours reflecting either slower synthesis or less efficient transport and…
IAO_0000116: First_Pigment_Deposition is distinguished from Initial_Anthocyanin_Synthesis by representing vacuolar sequestration rather than biosynthesis, from First_Color_Change by occurring at microscopic rather than macroscopic detection scale, and from Progressive_Deposition by showing initial rather than expanding accumulation. Anthocyanin threshold for microscopic detection: 30-80 mg/kg skin. Vacuolar pH 3.0-3.8 critical for color stability. Epidermal and sub-epidermal layers primary deposition sites. Temperature optimum 22-28°C for transport efficiency. First_Pigment_Deposition represents the critical transition from biosynthesis to visible color creation.
IAO_0000118: early anthocyanin deposition
IAO_0000118: erste Pigment-Sequestrierung @de
IAO_0000118: first pigment sequestration
IAO_0000118: frühe Anthocyan-Ablagerung @de
IAO_0000118: initial vacuolar anthocyanin accumulation
IAO_0000118: initiale vakuoläre Anthocyan-Akkumulation @de
IAO_0000118: primary color establishment
IAO_0000118: primäre Farb-Etablierung @de
IAO_0000119: Conn S, Curtin C, Bezier A, Franco C, Zhang W (2008) Purification, molecular cloning, and characterization of glutathione S-transferases involved in anthocyanin sequestration J Biol Chem 283:26484-26491 anthocyanin transport mechanisms Conn S, Zhang W, Franco C (2003) Anthocyanic vacuolar inclusions in cell suspension cultures of Vitis vinifera Plant Cell Rep 22:227-229 vacuolar sequestration Braidot E, Zancani M, Petrussa E, Peresson C, Bertolini A, Patui S, Macrì F, Vianello A (2008) Transport and accumulation of flavonoids in grapevine Plant Signal Behav 3:626-632 pigment deposition mechanisms.
has db xref: no direct PO equivalent

First Year Grafted Rootstock Trunk
type: Class
subclass of: Young Grafted Rootstock Trunk
IAO_0000112: Merlot grafted on 101-14 rootstock in first growing season (5 months post-grafting, late September) showing first year grafted rootstock trunk 1.4 cm diameter, trunk extending 18 cm from root crown to graft union positioned 15 cm above soil, graft union displaying prominent 1.8 cm diameter callus bulge with active white callus tissue visible, trunk bark absent (thin greenish-tan epidermis covering trunk surface with visible lenticels), trunk requiring stake support, diameter growth 0.4 cm since grafting, no disease symptoms, successful scion shoot development to 45 cm height indicating functional graft union
IAO_0000114: IAO_0000122
IAO_0000115: First year grafted rootstock trunk is young grafted rootstock trunk in initial growing season following grafting, representing the most critical early developmental stage characterized by initial graft union callus formation, establishment of first vascular connections across graft interface, very small diameter typically 0.8-2.5 cm, smooth ungrafted appearance with minimal or absent periderm, extreme vulnerability requiring intensive protection and support, and marking the transition from independent rootstock cutting to integrated grafted vine. First year grafted rootstock trunk temporal definition includes= spanning first complete growing season post-grafting (from grafting date through first dormancy typically May-November in Northern Hemisphere), representing initial 4-8 months of grafted existence (shorter period than full calendar year, focused on first active growing season), beginning at successful graft union formation (within 2-4 weeks post-grafting when callus bridge initiates), concluding at first dormancy (end of first growing season when young trunk enters winter dormancy), and marking year 1 developmental stage (first of 2-3 year young trunk period before transition to mature status). First year grafted rootstock trunk graft union establishment includes= forming initial callus tissue (wound healing cells accumulating at graft interface within first 2-3 weeks creating bridge between rootstock and scion), establishing first vascular connections (initial xylem and phloem continuity across graft union developing by 4-6 weeks post-grafting enabling limited transport), showing prominent callus bulge (swelling at graft union 1.2-2.5 cm diameter increase very visible in first year due to active callus proliferation), displaying fresh graft union scar (grafting tape or wax potentially still present or recently removed revealing union line), and beginning integration process (rootstock and scion tissues starting to unite though full integration requiring addit…
IAO_0000116: First_Year_Grafted_Rootstock_Trunk emphasizes initial growing season post-grafting and is distinguished from Second_Year_Grafted_Rootstock_Trunk (second growing season) by focus on most critical early establishment period. Critical for understanding graft union formation, extreme vulnerability, intensive management needs, establishment success factors, and the foundational first season determining grafted vine survival and development.
IAO_0000118: Anfangsstadium Pfropfstamm @de
IAO_0000118: Erstes Jahr verpfropfter Unterlagenstamm @de
IAO_0000118: Initial season grafted rootstock trunk
IAO_0000118: Neuverpfropfter Wurzelstockstamm @de
IAO_0000118: Newly grafted rootstock trunk
IAO_0000118: Year 1 post-graft rootstock trunk
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pongrácz, D. P. (1983). Rootstocks for Grape-vines. David Philip Publisher.
has db xref: PO:0009047

First Year Grafted Scion Trunk
type: Class
subclass of: Young Grafted Scion Trunk
IAO_0000112: Chardonnay first year grafted scion trunk on 420A rootstock planted April in Burgundy shows by November dormancy 7-14 mm scion diameter at 20 cm above graft union, single scion annual ring 2.0-3.5 mm width, graft union at 9 cm above soil with 108-115% diameter swelling, 75-120 cm scion shoot length, rootstock diameter 9-16 mm at 10 cm below union, combined starch reserves 12-20 g (scion 4-7 g, rootstock 8-13 g), and 80% survival rate with adequate management
IAO_0000114: IAO_0000122
IAO_0000115: A first year grafted scion trunk is a young grafted scion trunk during its initial growing season following vineyard planting of grafted vine, characterized by graft union stabilization in field conditions, establishment of scion-rootstock vascular connection, and initial scion shoot development from nursery-grafted plant, representing the most vulnerable establishment phase requiring intensive management to ensure graft success and vine survival. First year grafted scion trunk development from planted grafted vine proceeds= at planting (typically dormant season) vine has established graft union from nursery with 1-2 scion buds above union and rooted rootstock below, during spring budbreak (BBCH 07-09) scion shoot emerges from union bud, during early growth (BBCH 11-15, weeks 1-6) scion shoot elongates with primary growth while rootstock roots expand, during mid-season (BBCH 17-31, weeks 6-12) vascular cambium initiates in scion shoot base beginning secondary growth, during late season (BBCH 33-39, weeks 12-20) progressive secondary growth extends through developing scion trunk, and during senescence (BBCH 91-97) first dormancy with 5-15 mm scion trunk diameter achieved above union. First year grafted scion trunk graft union field establishment includes= union exposure to field environmental conditions (temperature fluctuations, moisture variation, physical stresses different from nursery), union vascular connection strengthening under transpirational demand (field-grown scion transpiration testing hydraulic continuity across graft interface), potential union incompatibility early manifestation (poor scion growth, wilting, or death indicating failed or incompatible graft), rootstock sucker emergence requiring removal (rootstock buds below union attempting growth competing with scion), and union position maintenance (ensuring union remains above soil preventing scion rooting that would bypass rootstock resistance benefits). First year grafted scion trunk anatomical d…
IAO_0000116: First_Year_Grafted_Scion_Trunk emphasizes initial field establishment with graft union and is distinguished from First_Year_Own_Rooted_Trunk (no union, simpler establishment) and Second_Year_Grafted_Scion_Trunk (union stabilized, accelerated growth) by graft union field establishment challenges. Critical for understanding grafted vine establishment mortality factors, union vulnerability in first year, rootstock influence on initial scion development, and intensive management requirements for grafted vine success.
IAO_0000118: Erster Vegetationsjahr-Aufpropfung @de
IAO_0000118: Erstes Jahr gepfropfter Stamm @de
IAO_0000118: First season grafted scion
IAO_0000118: Initial year grafted trunk
IAO_0000118: Pflanzjahr Veredelungsstamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pongrácz, D. P. (1983). Rootstocks for Grape-vines. David Philip Publisher.
has db xref: PO:0009047

First Year Own Rooted Trunk
type: Class
subclass of: Young Own Rooted Trunk
IAO_0000112: Chardonnay first year own-rooted trunk planted March in Burgundy shows by November dormancy 8-12 mm diameter at soil level, single annual growth ring 2.0-3.5 mm width, 85-110 cm shoot length reaching first trellis wire, 12-18 leaves produced during season supporting 8-12 g starch accumulation, and 85% survival rate with adequate irrigation and frost protection
IAO_0000114: IAO_0000122
IAO_0000115: A first year own-rooted trunk is a young own-rooted trunk during its initial growing season following planting of rooted cutting or seedling, characterized by establishment of root-shoot system, initiation of secondary growth, and development from herbaceous shoot to beginning woody stem, representing the most vulnerable establishment phase requiring intensive care and protection. First year own-rooted trunk development from rooted cutting proceeds= at planting (typically dormant season) cutting has established adventitious roots and dormant buds, during spring budbreak (BBCH 07-09) shoot emergence occurs from cutting buds, during early shoot growth (BBCH 11-15, weeks 1-6) herbaceous shoot elongates with primary growth only, during mid-season (BBCH 17-31, weeks 6-12) vascular cambium initiates in shoot base beginning secondary growth, during late season (BBCH 33-39, weeks 12-20) progressive secondary growth extends upward through developing trunk, and during senescence (BBCH 91-97) first dormancy occurs with 5-15 mm trunk diameter achieved. First year own-rooted trunk anatomical development includes= initial primary growth with primary xylem and phloem in vascular bundles, vascular cambium initiation between primary xylem and phloem (typically 6-10 weeks after budbreak in shoot base), first secondary xylem production forming initial annual ring (typically 1.5-4 mm radial increment), periderm initiation replacing primary epidermis (beginning of bark formation), and central pith remaining prominent with no heartwood formation. First year own-rooted trunk physiological priorities include= root system establishment and expansion (roots growing 20-60 cm depth and 20-40 cm radius during first season), adequate photosynthetic capacity for carbohydrate production (developing 8-15 leaves on primary shoot), water transport capacity supporting leaf area (initial xylem development providing 0.05-0.2 L/day transport capacity), minimal to no fruit production (flowers typically re…
IAO_0000116: First_Year_Own_Rooted_Trunk emphasizes initial establishment season and is distinguished from Second_Year_Own_Rooted_Trunk (second season with accelerated growth) and Establishing_Young_Own_Rooted_Trunk (years 2-3 combined) by focus on most vulnerable establishment phase. Critical for understanding establishment success factors, intensive management requirements, mortality risk factors, and foundation for subsequent vine development.
IAO_0000118: Erster Vegetationsjahr-Stamm @de
IAO_0000118: Erstes Jahr Stamm @de
IAO_0000118: First growing season trunk
IAO_0000118: Initial year trunk
IAO_0000118: Pflanzjahr-Rebstamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Winkler, A. J., Cook, J. A., Kliewer, W. M., & Lider, L. A. (1974). General Viticulture. University of California Press.
has db xref: PO:0009047

Five Plus Arm Head
type: Class
subclass of: Multi Arm Head
IAO_0000112: A five-plus arm head on Vitis vinifera cv. Carignan in Languedoc-Roussillon, featuring six arms emerging from swollen head at 52cm height, arms positioned irregularly (not symmetrically spaced) at various angles reflecting incremental addition over vine's 35-year history, arms extending 35-55cm bearing 4-7 spurs each, total 32 spurs supporting approximately 58 shoots and 6.8kg crop, representing evolved head training adapted to vigorous site through progressive arm addition as vine matured, now providing enhanced productivity (approximately 51 hl/ha) while maintaining head-trained architecture avoiding trellis conversion, common pattern in Languedoc where economic pressure drives moderate intensification of traditional systems.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-arm head featuring five or more arms radiating from central head, representing enhanced-capacity head training beyond traditional four-arm standard, characterized by complex multi-arm architecture (5, 6, 7, or occasionally 8+ arms), increased fruiting capacity through additional structural elements, irregular or symmetrical spacing depending on deliberate design versus organic development, and suitability for vigorous vines, fertile sites, or productivity-enhanced adaptations of traditional head training. Five-plus arm heads represent high-capacity head training, employed where traditional three-four arm configurations inadequately utilize vine vigor (vigorous varieties, fertile soils, generous water availability), adapted traditional systems modified for improved productivity while maintaining head-trained character, incremental arm addition over time as vines mature and vigor increases, or complex irregular structures resulting from opportunistic renewal and arm replacement creating accumulated multiple arms.
IAO_0000116: Five-plus arm heads represent the upper range of head-trained capacity, with additional arms increasing productivity beyond traditional three-four arm standards while maintaining head-trained architecture. The five-plus configuration can be deliberate (intentional five-six arm symmetric design) or organic (accumulated arms through incremental addition over decades), symmetrical (regular spacing) or irregular (opportunistic positioning), and stable (established five-six arm architecture maintained through renewal) or transitional (continuing addition toward seven-eight arms as vigor permits). Benefits include increased productivity (25-60% yield improvement versus four-arm standard), better vigor utilization (adequate capacity for vigorous vines), and production insurance (redundancy across numerous arms). Challenges include management complexity (coordinating pruning and renewal across many arms), potential structural congestion (many arms competing for space at head), irregular architecture (especially in organic development patterns), and uncertain optimal limits (unclear whether seven-eight+ arms provide benefits or create excessive complexity).
IAO_0000118: Mehrarmen-Kopf @de
IAO_0000118: enhanced capacity head
IAO_0000118: high-arm-count head
IAO_0000118: many-armed head
IAO_0000118: verstärkte Kopferziehung @de
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Five Plus Branch Tendril
type: Class
subclass of: Multi Branched Tendril
disjoint with: Four Branch Tendril
IAO_0000112: A five-plus-branch tendril at node 5 on an exceptionally vigorous shoot of Vitis vinifera cv. Muscat of Hamburg in a heavily fertilized experimental vineyard in Italy, exhibiting complex architecture with primary trifurcation at 4.5 cm from shoot attachment, secondary bifurcation of two primary arms and tertiary bifurcation of one secondary arm, creating total of six terminal branches ranging 6.5-9.5 cm individual length with combined extension of 48 cm across all branches, individual arm diameters 2.0-2.6 mm showing resource dilution across the numerous branches, highly complex three-dimensional architecture with branches exploring complementary spatial zones collectively covering approximately 1150 cubic centimeters, four branches making successful attachment to various trellis wires and one stake creating exceptional multi-point support system, occurring on a shoot with extreme vigor (total length 245 cm, 22 nodes, 14 mm basal diameter) receiving luxury nitrogen fertilization (180 kg N/ha) and full irrigation throughout development, measured at BBCH stage 71 (fruit set) in June, representing the rare achievement of functional extreme multi-branching requiring exceptional resource availability rarely encountered in commercial viticulture.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-branched tendril exhibiting five or more terminal branches in Vitis vinifera, characterized by complex hierarchical architecture with multiple branching levels creating numerous independent arms, combined total tendril length across all branches often exceeding 40-60 cm, substantial total resource investment rivaling or exceeding resource allocation to small leaves, representing the extreme upper range of branching complexity occurring in less than 1-3% of branched tendrils in most cultivars with higher frequencies only in specific varieties showing strong genetic predisposition toward maximal branching under exceptional vigor conditions. Five-plus-branch tendrils develop through extensive meristematic activity during early tendril development creating multiple branching events, either through very rare five-way or six-way single branch points, through multiple sequential bifurcations creating deep hierarchical structures with three or four branching levels, or through mixed patterns combining various branching configurations across multiple levels, requiring sustained high resource availability throughout the extended development period necessary to support numerous growing points and extensive total growth. The functional implications include maximum possible spatial exploration volumes potentially exceeding 1000 cubic centimeters, very high probability of achieving 3-5 or more successful attachments creating exceptionally robust and redundant mechanical support systems, excellent load distribution capacity across numerous attachment points enabling support of very heavy shoot sections or extreme fruit loads, but resource costs approaching those of moderate-sized leaves raising questions about cost-benefit optimization and suggesting five-plus branching may represent overinvestment in climbing function except under specific conditions where maximum mechanical security provides critical survival advantage.
IAO_0000116: Five-plus-branch tendrils represent the absolute upper extreme of branching complexity in Vitis vinifera and are distinguished from four-branch tendrils by five or more terminal arms. These structures are extremely rare in commercial viticulture, with occurrence typically limited to unusually vigorous shoots in highly fertilized or irrigated situations, occasionally in cultivars with genetic tendencies toward maximum branching (certain Muscats, some table grape varieties), or in experimental conditions with luxury resource availability. The resource cost of five-plus-branch tendrils raises functional questions, as the metabolic investment approaches or exceeds that required for moderate leaves which would provide photosynthetic return versus the purely mechanical function of climbing support. Ecological contexts where extreme branching provides selective advantage likely involve climbing through dense vegetation where maximum contact probability and mechanical redundancy justify high resource costs. In commercial viticulture, frequent five-plus-branch tendrils may indicate excessive vegetative vigor requiring management intervention through reduced fertilization, crop load increase, or vigor control strategies.
IAO_0000118: extreme multi-branch tendril
IAO_0000118: fünf-plus-armige Ranke @de
IAO_0000118: highly complex tendril
IAO_0000118: hochkomplex verzweigte Ranke @de
IAO_0000118: maximal ramifizierte Kletterorgan @de
IAO_0000118: maximally branched tendril
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 198-215 This et al. (2006) "Development and characterization of a standard set of 15 microsatellite markers for grapevine genotyping and fingerprinting" Vitis 45=55-61 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 259-282.
has db xref: PO:0025356

Flavan 3 ol Content Quality
type: Class
subclass of: Flavonoid Quality
IAO_0000112: Flavan-3-ol content quality assessment in Napa Valley Cabernet Sauvignon guides extraction management, with seed flavan-3-ol concentration (8-15 mg/g seed dry weight) indicating the astringent potential that must be carefully managed through maceration timing winemakers monitor seed color change from green to brown as a visual proxy for flavan-3-ol polymerization and reduced extractability, pressing red wines when seed taste shifts from harsh astringency to nutty character, typically at 18-24 days post-crush for premium Cabernet Sauvignon.
IAO_0000114: IAO_0000122
IAO_0000115: Flavan_3_ol_Content_Quality encompasses the chemical qualities characterizing the concentration and composition of flavan-3-ol compounds in grape berry tissues, capturing the flavonoid subclass that serves as both monomeric taste-active compounds and the building blocks for polymeric condensed tannins. Flavan-3-ols are characterized by a saturated C ring with hydroxyl groups at the C3 position, distinguishing them from the unsaturated flavonols. The primary grape flavan-3-ols are (+)-catechin, (−)-epicatechin, and (−)-epicatechin-3-gallate, with (+)-gallocatechin and (−)-epigallocatechin present in lesser amounts in some cultivars. Flavan-3-ols accumulate primarily in grape seeds, where they comprise the dominant phenolic class, with smaller amounts in skins where they contribute to skin tannin composition. The localization differs between tissues: seeds contain primarily catechin and epicatechin with their gallate esters, while skins contain higher proportions of epigallocatechin reflecting F3'5'H activity in skin tissues. Flavan-3-ol monomers contribute to taste through direct astringency and bitterness perception, with epicatechin and particularly epicatechin-gallate perceived as more bitter and astringent than catechin. More importantly, flavan-3-ols polymerize through C4-C6 and C4-C8 linkages to form proanthocyanidins (condensed tannins), the major astringent compounds in red wine. The concentration of flavan-3-ols in grape tissues provides an indicator of tannin potential, though the polymerization state critically affects sensory properties. Flavan-3-ol accumulation occurs primarily during early berry development, with seed flavan-3-ols largely established before véraison while skin flavan-3-ols continue accumulating through ripening.
IAO_0000116: Flavan_3_ol_Content_Quality serves as the parent class for individual flavan-3-ol monomers including Catechin_Content_Quality and Epicatechin_Content_Quality. The class addresses monomeric flavan-3-ols distinct from their polymeric forms (proanthocyanidins/condensed tannins) treated under Tannin_Quality. The stereochemistry of flavan-3-ols (catechin versus epicatechin series, cis versus trans) affects both their polymerization behavior and sensory properties. Seed and skin flavan-3-ol pools differ in composition and must be considered separately for complete characterization. Analysis employs HPLC with UV or fluorescence detection, or phloroglucinolysis to characterize polymer subunit composition.
IAO_0000118: Catechinverbindungsgehalt @de
IAO_0000118: Flavan-3-ol-Gehalt @de
IAO_0000118: Flavanolgehalt @de
IAO_0000118: Proanthocyanidin-Vorläuferkonzentration @de
IAO_0000118: catechin-type compound content
IAO_0000118: flavan-3-ol monomer quality
IAO_0000118: flavanol content
IAO_0000118: proanthocyanidin precursor concentration
IAO_0000119: Kennedy JA et al. (2000) Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development. Journal of Agricultural and Food Chemistry 48(12): 5348-5355 Downey MO et al. (2003) Analysis of Tannins in Seeds and Skins of Shiraz Grapes Throughout Berry Development. Australian Journal of Grape and Wine Research 9(1): 15-27
has db xref: no direct PO equivalent

Flavescence Doree Resistance Disposition
type: Class
subclass of: Phytoplasma Resistance Disposition
IAO_0000112: Systematic screening for Flavescence_Doree_Resistance_Disposition at INRAE Bordeaux evaluated FD responses across 120 V. vinifera cultivars and 30 interspecific genotypes using controlled transmission via infectious Scaphoideus titanus collected from FD-infected vineyards. Test plants were exposed to viruliferous leafhoppers (5 per plant) for a 3-week acquisition access period, then maintained in insect-proof conditions for 24 months with periodic PCR testing and symptom assessment. Among V. vinifera cultivars, infection rates ranged from 35% ('Cabernet Sauvignon') to 95% ('Baco Blanc'), with symptom severity scores of 1.5 to 4.8 on a 0-5 scale. Recovery rates (symptom remission while remaining PCR-positive) ranged from 0% ('Chardonnay') to 45% ('Ugni Blanc'). The most resistant V. vinifera cultivar identified was 'Cabernet Sauvignon' with low infection rate, mild symptoms (score 1.5), and 25% recovery. Among interspecific genotypes, several rootstock varieties including '3309 Couderc' (V. riparia × V. rupestris) showed reduced infection rates (15-25%) and minimal symptom expression, suggesting enhanced Flavescence_Doree_Resistance_Disposition in non-vinifera germplasm. Importantly, cultivar differences in vector feeding preference did not correlate with infection rates, indicating that resistance operates primarily at the plant-phytoplasma interaction rather than plant-vector level.
IAO_0000114: IAO_0000122
IAO_0000115: A Flavescence_Doree_Resistance_Disposition is a Phytoplasma_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that limit infection, multiplication, systemic spread, symptom development, or vector transmission of 'Candidatus Phytoplasma vitis', the causal agent of Flavescence dorée (FD), the most severe and regulated grapevine yellows disease in Europe. This disposition represents the capacity to resist a quarantine pathogen that has caused devastating epidemics across European wine regions since its emergence in southwestern France in the 1950s, necessitating mandatory control measures including insecticide treatments against the vector Scaphoideus titanus and removal of infected vines. Flavescence dorée produces characteristic symptoms including downward leaf rolling with golden yellowing (white cultivars) or reddening (red cultivars) beginning from basal leaves and progressing acropetally, rubber-like flexibility of incompletely lignified canes, flower abortion or berry shriveling, and rapid vine decline often leading to death within 2-3 years. Resistance mechanisms may include restriction of phytoplasma multiplication in phloem, limitation of systemic colonization, resistance to phytoplasma-induced metabolic reprogramming, and recovery capacity enabling symptom remission. Additionally, resistance to the leafhopper vector S. titanus can provide indirect protection by reducing transmission. No V. vinifera cultivar shows immunity to FD, but substantial variation in susceptibility, symptom severity, and recovery rates provides opportunities for cultivar selection in endemic regions. Some interspecific hybrids and rootstocks show enhanced tolerance or resistance, potentially contributing to reduced disease pressure in mixed plantings.
IAO_0000116: Flavescence_Doree_Resistance_Disposition is_a Phytoplasma_Resistance_Disposition. Flavescence dorée is a quarantine disease in the EU (EPPO A2 list) with mandatory control measures including vector treatment and infected vine removal. The child class Scaphoideus_Titanus_Resistance_Disposition addresses vector resistance as an indirect protection mechanism. True immunity to FD has not been identified in Vitis, making tolerance (reduced symptoms despite infection) and recovery (symptom remission) the relevant resistance phenotypes. Cultivar selection can meaningfully reduce disease impact but cannot eliminate the need for vector control in endemic areas.
IAO_0000118: Candidatus Phytoplasma vitis resistance
IAO_0000118: FD resistance disposition
IAO_0000118: FD-Resistenz @de
IAO_0000118: Flavescence-dorée-Resistenz @de
IAO_0000118: Goldgelbe-Vergilbung-Resistenz-Disposition @de
IAO_0000118: golden flavescence resistance
IAO_0000119: Chuche J, Thiéry D (2014) Biology and ecology of the Flavescence dorée vector Scaphoideus titanus, Journal of Pest Science 87:381-393 Eveillard S et al. (2016) Contrasting susceptibilities to Flavescence dorée in Vitis vinifera, rootstocks and wild Vitis species, Frontiers in Plant Science 7:1762 EFSA Panel on Plant Health (2014) Scientific opinion on pest categorisation of Grapevine flavescence dorée, EFSA Journal 12:3851
has db xref: no direct PO equivalent

Flavonoid Accumulation
type: Class
subclass of: Skin Phenolic Development
IAO_0000112: In Sangiovese berries in Chianti Classico, Tuscany during BBCH 75-89, flavonoid accumulation establishes flavonol content reaching 145 mg/kg in sun-exposed clusters compared to 28 mg/kg in shaded fruit, with quercetin-3-glucoside at 85 mg/kg, quercetin-3-glucuronide at 35 mg/kg, and kaempferol-3-glucoside at 18 mg/kg, concurrent with skin proanthocyanidin accumulation to 3.2 mg/g and anthocyanin accumulation to 1.15 mg/g fresh weight by harvest under warm Tuscan conditions averaging 26°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavonoid accumulation encompasses the progressive increase in diverse flavonoid compound concentrations within Vitis vinifera berry exocarp tissues during development and ripening, wherein the coordinated expression of flavonoid biosynthetic pathway genes enables synthesis and deposition of flavonols, flavan-3-ols, and in red varieties anthocyanins that collectively establish the flavonoid profile determining wine color, copigmentation capacity, antioxidant status, and potential health-related bioactive properties in wines produced from these grapes. This process integrates multiple branches of flavonoid metabolism, with early pathway enzymes including chalcone synthase, chalcone isomerase, and flavanone 3-hydroxylase providing common intermediates that branch to flavonol synthase generating quercetin, kaempferol, and myricetin glycosides accumulating primarily in epidermal cells, to leucoanthocyanidin reductase and anthocyanidin reductase producing flavan-3-ols for proanthocyanidin synthesis, and to anthocyanidin synthase and subsequent enzymes generating anthocyanins in red variety hypodermal cells. The temporal dynamics of flavonoid accumulation show compound-class-specific patterns, with flavonol synthesis occurring primarily during early berry development before veraison in response to UV radiation exposure serving photoprotective functions, proanthocyanidin accumulation in skin tissues continuing through veraison and into post-veraison stages, and anthocyanin synthesis initiating at veraison and continuing throughout ripening as previously described. The quantitative aspects of flavonoid accumulation demonstrate substantial environmental responsiveness, with light exposure essential for flavonol induction through UV-B responsive regulatory elements in biosynthetic gene promoters, moderate water stress enhancing overall flavonoid accumulation through metabolic activation and berry size effects, and temperature influencing the balance among pathway branches wit…
IAO_0000116: Flavonoid_Accumulation is subclass of Skin_Phenolic_Development representing comprehensive flavonoid compound increase in exocarp. Distinguishes from specific compound classes by integrating multiple flavonoid types. Sibling to Skin_Tannin_Maturation and Skin_Phenolic_Profile. Includes flavonols, flavan-3-ols, and anthocyanins. Light-responsive with UV-B induction of flavonols. Copigmentation function for color enhancement.
IAO_0000118: Exokarp-Flavonoid-Synthese @de
IAO_0000118: Flavonoid-Akkumulation @de
IAO_0000118: Flavonol-und-Flavan-3-ol-Anreicherung @de
IAO_0000118: Haut-Flavonoid-Entwicklung @de
IAO_0000118: berry flavonoid accumulation
IAO_0000118: exocarp flavonoid synthesis
IAO_0000118: flavonol and flavan-3-ol accumulation
IAO_0000118: skin flavonoid development
IAO_0000119: Downey MO et al (2004) The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Australian Journal of Grape and Wine Research 10: 55-73 Price SF et al (1995) Cluster sun exposure and quercetin in Pinot noir. American Journal of Enology and Viticulture 46: 187-194 Keller M (2020) The Science of Grapevines 3rd Ed pp 310-325
has db xref: no direct PO equivalent

Flavonoid Accumulation Disposition
type: Class
subclass of: UV Tolerance Disposition
IAO_0000112: Detailed investigation of Flavonoid_Accumulation_Disposition at Stellenbosch University characterized flavonoid profiles and UV-screening capacity across 15 cultivars grown under ambient and supplemental UV-B (12 kJ m⁻² d⁻¹) for 28 days. Epidermal flavonoids were extracted and quantified by HPLC, UV transmittance was measured spectrophotometrically on epidermal peels, and expression of phenylpropanoid pathway genes (VvPAL, VvCHS, VvFLS1) was assessed by qRT-PCR. Flavonoid_Accumulation_Disposition showed substantial cultivar variation in both constitutive levels and UV inducibility. 'Malbec' exhibited exceptional flavonoid accumulation with constitutive epidermal flavonol content of 1.85 mg/g FW increasing to 3.42 mg/g under UV supplementation (1.85× induction), dominated by quercetin-3-glucoside (45%) and quercetin-3-glucuronide (28%). UV-B transmittance through 'Malbec' epidermis was only 6% at 310 nm, providing effective screening. VvFLS1 expression increased 12-fold under UV in 'Malbec'. 'Sauvignon Blanc' showed strong Flavonoid_Accumulation_Disposition (2.95 mg/g under UV, 8% transmittance) with distinct flavonol profile (kaempferol-dominant). 'Chasselas' displayed weak accumulation (1.25 mg/g under UV, only 1.4× induction, 18% transmittance) with correspondingly low VvFLS1 induction (3.5-fold). Correlation analysis revealed that UV-B transmittance was strongly predicted by total flavonol content (r = -0.92) and that flavonol accumulation correlated with photosynthetic protection under UV stress (r = 0.85 with Fv/Fm maintenance). Anthocyanins provided additional UV protection in red cultivar berries, with 'Malbec' berry skin anthocyanins absorbing 40% of incident UV-B.
IAO_0000114: IAO_0000122
IAO_0000115: A Flavonoid_Accumulation_Disposition is a UV_Tolerance_Disposition that inheres in a Vitis vinifera plant and is realized through enhanced capacity to synthesize and accumulate UV-absorbing flavonoid compounds in epidermal tissues, creating a chemical sunscreen that prevents UV penetration to underlying sensitive mesophyll cells, chloroplasts, and nuclei. This disposition represents the primary protective mechanism against UV damage in plants, with flavonoids absorbing strongly in the UV-B and UV-A wavelengths while transmitting visible light required for photosynthesis. Key UV-protective flavonoids in grapevine include flavonols (quercetin, kaempferol, and their glycosides), which absorb maximally at 250-270 nm and 350-380 nm, and hydroxycinnamic acids (caffeic, ferulic, coumaric acids and derivatives), which absorb at 290-330 nm. These compounds accumulate predominantly in the vacuoles of epidermal cells, creating a UV-absorbing layer protecting underlying tissues. Flavonoid_Accumulation_Disposition encompasses both constitutive flavonoid levels (providing baseline protection) and UV-inducible accumulation (enhanced synthesis in response to UV exposure), with the phenylpropanoid pathway enzymes (PAL, CHS, CHI, F3H, FLS) upregulated by UV-B through the UVR8 photoreceptor signaling pathway. Genotypic variation in Flavonoid_Accumulation_Disposition reflects differences in constitutive pathway flux, UV-responsiveness of pathway genes, and potentially the specific flavonoid profile affecting UV absorption spectrum and cellular localization.
IAO_0000116: Flavonoid_Accumulation_Disposition is_a UV_Tolerance_Disposition. Flavonoids (particularly flavonols) are the primary UV-screening compounds in leaves. Accumulation occurs predominantly in epidermal vacuoles, creating a UV-absorbing layer. Both constitutive and UV-inducible accumulation contribute to protection. UVR8 photoreceptor mediates UV-induced pathway activation. Flavonol profiles (quercetin vs kaempferol dominance) vary among cultivars. Anthocyanins provide additional UV protection in pigmented tissues.
IAO_0000118: Epidermale-Flavonoid-Synthese @de
IAO_0000118: Flavonoid-Akkumulations-Disposition @de
IAO_0000118: UV-Schutzverbindungs-Akkumulation @de
IAO_0000118: UV-screening compound accumulation
IAO_0000118: epidermal flavonoid synthesis
IAO_0000118: phenylpropanoid UV protection
IAO_0000119: Agati G, Tattini M (2010) Multiple functional roles of flavonoids in photoprotection, New Phytologist 186:786-793 Jenkins GI (2009) Signal transduction in responses to UV-B radiation, Annual Review of Plant Biology 60:407-431 Kolb CA et al. (2001) UV-A screening in epidermis of grapevine leaves, Australian Journal of Plant Physiology 28:515-522
has db xref: no direct PO equivalent

Flavonoid Quality
type: Class
subclass of: Phenolic Content Quality
IAO_0000112: Flavonoid quality assessment in Willamette Valley Pinot Noir integrates measurements of skin anthocyanins (200-500 mg/kg berry fresh weight), flavonols (15-40 mg/kg), and skin plus seed tannins (1.5-3.5 mg/g berry fresh weight) to characterize the phenolic potential of fruit from different vineyard blocks the relatively low anthocyanin content typical of Pinot Noir compared to Cabernet Sauvignon or Syrah requires careful extraction management to achieve sufficient color intensity without over-extracting seed tannins, making the flavonoid profile a critical guide for winemaking decisions in this thin-skinned, challenging variety.
IAO_0000114: IAO_0000122
IAO_0000115: Flavonoid_Quality encompasses the chemical qualities characterizing the concentration and composition of flavonoid compounds in grape tissue, capturing the major phenolic subclass defined by the C6-C3-C6 carbon skeleton consisting of two aromatic rings (A and B) connected by a three-carbon bridge that typically forms a heterocyclic C ring. Flavonoids represent the dominant phenolic class in grape skins and seeds, comprising anthocyanins (responsible for red and blue colors), flavonols (yellow pigments and co-pigmentation factors), and flavan-3-ols (the building blocks of condensed tannins). These three flavonoid subclasses share common biosynthetic origins through the phenylpropanoid and flavonoid pathways, with branch points controlled by specific enzymes that determine the proportional allocation among end products. Flavonoid accumulation in berries follows distinct spatial and temporal patterns: anthocyanins accumulate exclusively in the skin of colored cultivars from véraison onward flavonols concentrate in the skin in response to UV light exposure and flavan-3-ols accumulate primarily in seeds during early berry development, with skin flavan-3-ols synthesized throughout ripening. The flavonoid profile varies dramatically among cultivars, providing chemical signatures that distinguish varieties and contribute to wine typicity. Environmental factors strongly influence flavonoid content, with light exposure promoting flavonol and anthocyanin synthesis while temperature affects accumulation through both biosynthetic and degradative effects. The extractability of flavonoids during winemaking varies with compound class and tissue localization, making grape flavonoid content a potential indicator rather than direct predictor of wine composition.
IAO_0000116: Flavonoid_Quality serves as the parent class for major flavonoid subclasses including Anthocyanin_Content_Quality, Flavonol_Content_Quality, and Flavan_3_ol_Content_Quality. The C6-C3-C6 skeleton distinguishes flavonoids from simpler C6-C3 phenylpropanoids (hydroxycinnamic acids) and C6-C2-C6 stilbenoids. Flavonoid analysis typically employs HPLC separation with UV-Vis or mass spectrometric detection, enabling both quantification of compound classes and identification of individual species. The co-occurrence of flavonoid classes in the same biosynthetic pathway creates potential for metabolic trade-offs where enhanced flux toward one class may reduce accumulation of others.
IAO_0000118: C6-C3-C6 phenolic quality
IAO_0000118: C6-C3-C6-Phenolgehalt @de
IAO_0000118: Flavonoidgehalt @de
IAO_0000118: Flavonoidqualität @de
IAO_0000118: Flavonoidzusammensetzung @de
IAO_0000118: flavonoid composition
IAO_0000118: flavonoid compound quality
IAO_0000118: flavonoid content
IAO_0000119: Teixeira A et al. (2013) Berry Phenolics of Grapevine under Challenging Environments. International Journal of Molecular Sciences 14(9): 18711-18739 Boss PK et al. (1996) Expression of Anthocyanin Biosynthesis Pathway Genes in Red and White Grapes. Plant Molecular Biology 32(3): 565-569
has db xref: no direct PO equivalent

Flavonol Accumulation Disposition
type: Class
subclass of: Phenolic Compound Disposition
IAO_0000112: Flavonol concentration in grape skins ranges from 2-100 mg/kg berries across cultivars and light exposure conditions, with quercetin-3-O-glucoside and quercetin-3-O-glucuronide typically predominating. High-flavonol cultivars such as Pinot Noir (40-100 mg/kg) and Cabernet Sauvignon (30-80 mg/kg) contrast with lower-flavonol types such as Grenache (15-40 mg/kg). Light exposure is the dominant environmental modifier, with sun-exposed clusters showing 3-10 fold higher flavonol concentration than shaded clusters through VvFLS1 induction. The flavonol profile mirrors the anthocyanin profile regarding B-ring hydroxylation, with quercetin (3',4'-diOH) and myricetin (3',4',5'-triOH) reflecting F3'H and F3'5'H activity respectively. Flavonols serve as UV-B protectants in berry skins and copigments enhancing anthocyanin color expression in wine.
IAO_0000114: IAO_0000122
IAO_0000115: A phenolic compound disposition that is the inherited capacity of a Vitis vinifera plant to synthesize and accumulate flavonol compounds (quercetin, myricetin, kaempferol, isorhamnetin, laricitrin, syringetin glycosides) in grape berry skins through flavonol synthase (VvFLS) activity, with genotype-specific total concentration and profile affecting wine color through copigmentation, bitterness contribution, and antioxidant capacity.
IAO_0000116: Flavonol accumulation shows the strongest light response among grape phenolics, making cluster exposure management a primary tool for modulating wine flavonol content. The copigmentation function of flavonols enhances and stabilizes red wine color by forming molecular stacks with anthocyanins, shifting the color equilibrium toward the colored flavylium form. Quercetin can form insoluble precipitates in wine under specific pH and temperature conditions, creating instability concerns in some contexts. The genetic basis involves VvFLS expression regulated by light-responsive VvMYB transcription factors.
IAO_0000118: FLS activity disposition
IAO_0000118: Flavonol-Disposition @de
IAO_0000118: Flavonolakkumulation @de
IAO_0000118: Flavonolbildung @de
IAO_0000118: flavonol glycoside trait
IAO_0000118: flavonol synthesis capacity
IAO_0000119: Downey MO et al. (2004) The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Australian Journal of Grape and Wine Research 10:55-73 Martínez-Lüscher J et al. (2014) Sensitivity of grapevine phenology to water availability, temperature and CO₂ concentration. Frontiers in Environmental Science 2:48
has db xref: no direct PO equivalent

Flavonol Content Quality
type: Class
subclass of: Flavonoid Quality
IAO_0000112: Flavonol content quality assessment in Marlborough Sauvignon Blanc guides canopy management decisions, with sun-exposed fruit developing quercetin-3-glucoside concentrations of 25-50 mg/kg compared to less than 5 mg/kg in heavily shaded clusters this 5-10 fold difference enables quality differentiation, as elevated flavonol content correlates with enhanced varietal thiol release during fermentation, linking the UV-protective phenolic response to the tropical fruit aromatics that define premium Marlborough Sauvignon Blanc style.
IAO_0000114: IAO_0000122
IAO_0000115: Flavonol_Content_Quality encompasses the chemical qualities characterizing the concentration and composition of flavonol compounds in grape berry skins, capturing the yellow-pigmented flavonoid subclass that plays critical roles in UV protection, co-pigmentation, and wine color stability. Flavonols are characterized by a 3-hydroxyflavone backbone with a double bond between C2 and C3 and a hydroxyl group at C3, distinguishing them structurally from the saturated flavan-3-ols. The primary grape flavonols are quercetin, kaempferol, and myricetin, present predominantly as glycosides with glucose, galactose, or glucuronic acid attached at the 3-position. Flavonol accumulation in grape skins is strongly light-dependent, with synthesis dramatically upregulated by UV-B radiation exposure, making flavonol content a sensitive indicator of fruit zone light environment. Sun-exposed berries may contain 5-20 times higher flavonol concentrations than shaded berries on the same vine, representing one of the largest environmental modulation effects among grape phenolics. This light responsiveness reflects the photoprotective function of flavonols, which absorb UV radiation and scavenge reactive oxygen species generated by light stress. In winemaking, flavonols contribute to color through co-pigmentation with anthocyanins, where non-covalent stacking interactions between flavonols and anthocyanins enhance and stabilize red-purple coloration. Flavonol glycosides are extracted during maceration and may undergo hydrolysis during aging, releasing aglycones that can precipitate and contribute to sediment. Total flavonol concentration in grape skins typically ranges from 10-100 mg/kg fresh weight depending on cultivar, light exposure, and developmental stage, with accumulation beginning before véraison and continuing through ripening.
IAO_0000116: Flavonol_Content_Quality serves as the parent class for individual flavonol species including Quercetin_Content_Quality, Kaempferol_Content_Quality, and Myricetin_Content_Quality. The strong light dependence of flavonol synthesis distinguishes this class from anthocyanins and tannins, which show more moderate light responses. Flavonol analysis typically employs HPLC with UV detection at 360 nm, with individual glycosides and aglycones quantified against authentic standards. The B-ring hydroxylation pattern (mono-, di-, or tri-hydroxylated) parallels the anthocyanidin pattern and reflects the same F3'H and F3'5'H enzyme activities, creating correlations between flavonol and anthocyanin profiles.
IAO_0000118: 3-Hydroxyflavon-Konzentration @de
IAO_0000118: 3-hydroxyflavone concentration
IAO_0000118: Flavonolgehalt @de
IAO_0000118: Gelbflavonoidgehalt @de
IAO_0000118: UV-Schutzphenolqualität @de
IAO_0000118: UV-protective phenolic quality
IAO_0000118: flavonol compound content
IAO_0000118: yellow flavonoid quality
IAO_0000119: Price SF et al. (1995) Cluster Sun Exposure and Quercetin in Pinot Noir Grapes and Wine. American Journal of Enology and Viticulture 46(2): 187-194 Downey MO et al. (2006) Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research. American Journal of Enology and Viticulture 57(3): 257-268
has db xref: no direct PO equivalent

Flavor Complexity Development
type: Class
subclass of: Flavor Compound Accumulation
IAO_0000112: In Riesling berries in Wachau, Austria during BBCH 83-89, flavor complexity development establishes concurrent accumulation of free monoterpenes reaching 1.8 mg/L with 8 individual compounds above threshold, norisoprenoid precursors at 125 µg/L contributing 4 distinct aroma notes, and volatile thiol precursors at 185 µg/L providing 3 additional sensory dimensions, with trained panel complexity ratings increasing from 4.5 to 8.2 on 10-point scale as the number of identifiable aromatic notes increases from 6 to 14 over 48 days of ripening under cool conditions averaging 17°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor complexity development describes the progressive diversification and integration of multiple flavor compound classes within Vitis vinifera berries during ripening, wherein the concurrent accumulation of terpenoids, norisoprenoids, thiols, esters, and other volatile classes creates increasingly multifaceted aromatic profiles that transcend simple varietal character to express the nuanced complexity distinguishing premium wine grapes from ordinary productions at harvest maturity. This process involves the parallel operation of multiple biosynthetic pathways each contributing distinct compound classes with characteristic sensory attributes, including floral notes from monoterpene alcohols, fruity-tropical character from volatile thiols and esters, spicy nuances from sesquiterpenes and phenolic derivatives, and complex background aromatics from norisoprenoids and lipid-derived compounds that collectively produce the layered sensory experience associated with quality wines. The temporal dynamics of flavor complexity development show compound-class-specific accumulation patterns that create evolving aromatic profiles throughout ripening, with early development of green-herbaceous character from C6 compounds and methoxypyrazines transitioning to floral-fruity dominance as monoterpenes and norisoprenoids accumulate during mid-to-late ripening, and final integration phases during the last weeks before harvest establishing the balanced complexity of optimally ripe fruit. Sensory evaluation of flavor complexity development employs multidimensional assessment methods including descriptive analysis mapping individual aromatic attributes, complexity indices integrating the number and balance of perceived notes, and trained panel ratings of overall aromatic complexity that correlate with wine quality potential and consumer preference. Cultivar genetics establish baseline complexity potential through variety-specific expression of multiple biosynthetic pathway genes, with ce…
IAO_0000116: Flavor_Complexity_Development is subclass of Flavor_Compound_Accumulation representing diversification of aromatic profile. Distinguishes from Flavor_Intensity_Increase which emphasizes potency. Sibling to Progressive_Flavor_Build_Up and Flavor_Intensity_Increase. Key characteristic is parallel accumulation of multiple compound classes. Measured by number of distinct aromatic notes and complexity indices. Quality differentiator for premium wines.
IAO_0000118: Aroma-Komplexitäts-Entwicklung @de
IAO_0000118: Geschmacks-Vielschichtigkeit-Entwicklung @de
IAO_0000118: aroma diversification
IAO_0000118: aromatic complexity increase
IAO_0000118: aromatische Diversifizierung @de
IAO_0000118: complex flavor formation
IAO_0000118: flavor multidimensionality development
IAO_0000118: komplexe Aroma-Bildung @de
IAO_0000119: Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Ferreira V (2010) Volatile aroma compounds and wine sensory attributes. In Managing Wine Quality Vol 1 Woodhead Publishing pp 3-28 Keller M (2020) The Science of Grapevines 3rd Ed pp 300-310
has db xref: no direct PO equivalent

Flavor Compound Accumulation
type: Class
subclass of: Flavor Development
IAO_0000112: In Torrontés berries in Cafayate, Argentina during BBCH 83-89, flavor compound accumulation increases total free monoterpenes from 0.6 to 4.8 mg/L and total bound monoterpenes from 2.1 to 12.5 mg/L over 42 days, with linalool accumulating from 0.25 to 1.85 mg/L free and 0.8 to 4.2 mg/L bound, representing net accumulation rates of 0.29 mg/L total monoterpenes per day during peak mid-ripening phase under high-altitude conditions at 1700 m elevation with intense solar radiation and cool nights of 12°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor compound accumulation describes the progressive increase in concentration of flavor-active metabolites within Vitis vinifera berries during the ripening period, wherein the outputs of primary and secondary biosynthetic pathways are retained and concentrated within berry tissues to establish the quantitative flavor compound pools that determine aromatic intensity and complexity at harvest maturity over the 35-50 day post-veraison period. This process integrates the net balance between ongoing biosynthesis generating new flavor compounds and potential losses through volatilization, oxidative degradation, and enzymatic transformation, with successful accumulation requiring that synthesis rates exceed loss rates to produce the monotonic increase in total flavor compound content characteristic of normal ripening progression. The cellular mechanisms supporting flavor compound accumulation involve vacuolar sequestration of both free volatiles and glycosidic precursors through tonoplast transport systems that actively import synthesized compounds against concentration gradients, establishing intracellular reservoirs protected from degradative processes occurring in cytosolic compartments where oxidases and other catabolic enzymes maintain activity throughout ripening. The temporal dynamics of flavor compound accumulation show compound-class-specific patterns with monoterpenes typically accumulating continuously throughout ripening in aromatic varieties, norisoprenoids showing accelerated accumulation during mid-to-late ripening coincident with carotenoid degradation, and methoxypyrazines uniquely demonstrating net decline rather than accumulation as degradation exceeds residual synthesis during the post-veraison period. Cultivar genetics profoundly influence flavor compound accumulation through effects on both biosynthetic capacity determining synthesis rates and transport efficiency affecting retention, with aromatic varieties such as Muscat achieving total monoterp…
IAO_0000116: Flavor_Compound_Accumulation is parent class under Flavor_Development representing quantitative increase in flavor metabolites. Distinguishes from Flavor_Compound_Synthesis which describes biosynthetic processes. Contains subclasses Progressive_Flavor_Build_Up, Flavor_Intensity_Increase, and Flavor_Complexity_Development. Duration 35-50 days. Key characteristic is net positive balance between synthesis and degradation producing concentration increase.
IAO_0000118: Aroma-Metabolit-Anreicherung @de
IAO_0000118: Aromaverbindungs-Akkumulation @de
IAO_0000118: Geschmacksstoff-Konzentrations-Zunahme @de
IAO_0000118: Volatil-Akkumulation @de
IAO_0000118: aroma compound build-up
IAO_0000118: flavor concentration increase
IAO_0000118: flavor metabolite accumulation
IAO_0000118: volatile accumulation
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 285-310 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Günata Z et al (1985) The aroma of grapes. Journal of Chromatography 331: 83-90
has db xref: no direct PO equivalent

Flavor Compound Synthesis
type: Class
subclass of: Flavor Development
IAO_0000112: In Muscat Blanc à Petits Grains berries in Frontignan, France during BBCH 83-89, flavor compound synthesis generates free monoterpenes increasing from 0.4 to 2.8 mg/L over 40 days, with free linalool reaching 1.2 mg/L, free geraniol 0.65 mg/L, and free nerol 0.35 mg/L, while concurrent glycosylation sequesters 85% of synthesized terpenoids as bound precursors, under Mediterranean conditions with mean temperature of 25°C and substantial diurnal variation.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor compound synthesis encompasses the enzymatic biosynthesis of free, volatile flavor-active compounds in Vitis vinifera berries during ripening, wherein primary and secondary metabolic pathways generate the diverse array of volatiles including monoterpenoids, sesquiterpenoids, C13-norisoprenoids, methoxypyrazines, volatile thiols, esters, and lipid-derived C6 compounds that collectively constitute the characteristic flavor profile of grape varieties and contribute directly to wine sensory quality without requiring precursor transformation for flavor expression. This process involves multiple biosynthetic pathways operating in distinct cellular compartments, with the methylerythritol phosphate pathway generating monoterpene precursors in plastids followed by modification reactions producing linalool, geraniol, nerol, and citronellol in cytosolic compartments, the carotenoid cleavage pathway generating norisoprenoid volatiles including beta-damascenone and beta-ionone through dioxygenase-mediated oxidation in chloroplasts and chromoplasts, and amino acid-derived pathways producing methoxypyrazines through O-methyltransferase activity in multiple cellular locations. The temporal progression of flavor compound synthesis shows compound-class-specific patterns with methoxypyrazines reaching maximum concentrations before veraison followed by progressive degradation during ripening, monoterpenes increasing throughout the post-veraison period with accumulation continuing until harvest in aromatic varieties, and C6 compounds showing complex dynamics reflecting the balance between lipoxygenase-mediated synthesis and oxidative degradation processes. Cultivar genetics fundamentally determine flavor compound synthesis capacity through variety-specific expression of biosynthetic enzymes, with aromatic varieties such as Muscat showing 10-100 fold higher monoterpene synthase expression than neutral varieties, Sauvignon Blanc demonstrating unique methoxypyrazine and thiol precur…
IAO_0000116: Flavor_Compound_Synthesis is parent class under Flavor_Development representing biosynthesis of free volatile compounds. Distinguishes from Precursor_Formation which generates conjugated forms. Contains subclasses Primary_Flavor_Formation, Secondary_Metabolite_Production, and Flavor_Pathway_Activation. Multiple pathways including MEP terpenoid, carotenoid cleavage, and amino acid-derived routes. Cultivar-specific expression determines synthesis capacity.
IAO_0000118: Aromaverbindungs-Synthese @de
IAO_0000118: Flavor-Volatil-Synthese @de
IAO_0000118: aroma compound biosynthesis
IAO_0000118: flavor volatile synthesis
IAO_0000118: flüchtige Aroma-Biosynthese @de
IAO_0000118: free flavor compound formation
IAO_0000118: freie Aromaverbindungs-Bildung @de
IAO_0000118: volatile flavor biosynthesis
IAO_0000119: Martin DM et al (2010) Functional annotation, genome organization and phylogeny of the grapevine terpene synthase gene family. BMC Plant Biology 10: 226 Dunlevy JD et al (2009) A methyltransferase essential for methoxypyrazine-derived flavour. Plant Journal 59: 404-412 Keller M (2020) The Science of Grapevines 3rd Ed pp 285-295
has db xref: no direct PO equivalent

Flavor Development
type: Class
subclass of: Ripening
IAO_0000112: In Sauvignon Blanc berries in Marlborough, New Zealand during BBCH 81-89, flavor development proceeds over 45 days with methoxypyrazine concentrations declining from 35 to 8 ng/L, volatile thiol precursors increasing from 50 to 280 µg/L, and total free volatiles accumulating to 850 µg/L at harvest, establishing the characteristic tropical and herbaceous flavor profile under cool maritime conditions averaging 18°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor development constitutes the comprehensive ripening-phase process in Vitis vinifera berries wherein the characteristic taste and aromatic compounds that define wine sensory quality are synthesized, accumulated, and transformed during the 35-50 day post-veraison maturation period, encompassing the formation of flavor precursors, synthesis of primary flavor compounds, and production of secondary metabolites that collectively establish the cultivar-typical and terroir-expressive flavor profile at harvest maturity. This process integrates multiple biosynthetic pathways including amino acid metabolism generating flavor-active compounds and precursors, carbohydrate-derived pathways producing furanones and related sweetness-associated volatiles, lipid oxidation yielding C6 aldehydes and alcohols contributing green and herbaceous notes, and specialized secondary metabolism generating terpenoids, norisoprenoids, and phenolic derivatives that constitute the aromatic signature of individual grape varieties. The temporal progression of flavor development follows characteristic patterns with early post-veraison accumulation of primary metabolites serving as biosynthetic precursors, mid-ripening activation of secondary metabolic pathways producing variety-specific flavor compounds, and late-ripening transformations including glycosylation, esterification, and oxidative modifications that modulate flavor compound availability and sensory impact in the mature berry. Cellular localization of flavor development processes varies among compound classes, with amino acid and organic acid metabolism occurring predominantly in mesocarp parenchyma cells, terpenoid and norisoprenoid synthesis concentrated in exocarp cells particularly in aromatic varieties, and phenolic compound accumulation distributed across skin and seed tissues with distinct compositional profiles reflecting tissue-specific enzyme expression. Temperature during ripening profoundly influences flavor development thro…
IAO_0000116: Flavor_Development is parent class under Ripening representing all flavor-related biosynthetic processes. Distinguishes from Aroma_Development which focuses specifically on volatile aromatic compounds. Contains subclasses Precursor_Formation, Flavor_Compound_Synthesis, Flavor_Compound_Accumulation, and Flavor_Profile_Maturation. Duration 35-50 days post-veraison. Integrates amino acid, carbohydrate, lipid, and secondary metabolic pathways.
IAO_0000118: Aromaentwicklung @de
IAO_0000118: Beeren-Aroma-Bildung @de
IAO_0000118: Geschmacks-Entwicklung @de
IAO_0000118: Reife-Aromasynthese @de
IAO_0000118: berry flavor formation
IAO_0000118: flavor compound accumulation
IAO_0000118: grape flavor development
IAO_0000118: ripening flavor synthesis
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 285-310 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30 Dunlevy JD et al (2009) A methyltransferase essential for the methoxypyrazine-derived flavour of wine. Plant Journal 59: 404-412
has db xref: no direct PO equivalent

Flavor Intensity Increase
type: Class
subclass of: Flavor Compound Accumulation
IAO_0000112: In Gewürztraminer berries in Alsace, France during BBCH 85-89, flavor intensity increase elevates free linalool from 0.4 mg/L at 1.6-fold perception threshold to 2.2 mg/L at 8.8-fold threshold over 35 days, with total odor activity value of monoterpene fraction increasing from 12 to 85 threshold units, and trained panel intensity ratings progressing from 3.2 to 7.8 on 10-point scale for floral-rose character, demonstrating the sensory impact of continued accumulation under cool continental conditions averaging 19°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor intensity increase describes the progressive enhancement of aromatic impact and sensory potency in Vitis vinifera berries during ripening, wherein accumulating flavor compound concentrations progressively exceed perception thresholds and reach levels capable of producing pronounced aromatic impressions in harvested grapes and resulting wines, transitioning from subtle or imperceptible aromatics in unripe berries to the intense varietal character defining quality wine grapes at optimal maturity. This process reflects the relationship between absolute flavor compound concentrations and human sensory perception thresholds, with intensity increase occurring as compounds accumulate from sub-threshold levels of 10-50% of perception threshold at veraison to supra-threshold concentrations of 2-10 fold above threshold at harvest that generate clear sensory impact and varietal recognition. The sensory significance of flavor intensity increase varies among compound classes based on their respective perception thresholds, with potent odorants such as methoxypyrazines perceptible at nanogram-per-liter concentrations requiring only modest absolute accumulation for intensity impact, while less potent compounds such as certain monoterpene alcohols require milligram-per-liter accumulation to achieve equivalent sensory prominence. The measurement of flavor intensity increase integrates analytical quantification of compound concentrations with sensory evaluation methods including odor activity value calculations expressing concentration as multiples of perception threshold, trained panel assessments rating aromatic intensity on structured scales, and consumer studies correlating chemical composition with perceived quality attributes. Cultivar genetics determine the potential for flavor intensity increase through variety-specific biosynthetic capacities that establish maximum achievable compound concentrations, with aromatic varieties capable of producing intense floral, fruity,…
IAO_0000116: Flavor_Intensity_Increase is subclass of Flavor_Compound_Accumulation representing sensory potency enhancement. Distinguishes from Progressive_Flavor_Build_Up which emphasizes quantity. Sibling to Progressive_Flavor_Build_Up and Flavor_Complexity_Development. Key parameter is odor activity value increase from sub-threshold to 2-10 fold supra-threshold. Relates concentration to perception threshold. Quality determinant for harvest timing.
IAO_0000118: Aroma-Intensitäts-Zunahme @de
IAO_0000118: Aroma-Wirkung-Steigerung @de
IAO_0000118: Geschmacks-Stärke-Erhöhung @de
IAO_0000118: aroma impact increase
IAO_0000118: aromatic potency increase
IAO_0000118: flavor strength enhancement
IAO_0000118: sensorische Intensitäts-Entwicklung @de
IAO_0000118: sensory intensity development
IAO_0000119: Ferreira V et al (2000) Quantitative determination of the odorants of young red wines. Journal of the Science of Food and Agriculture 80: 1659-1667 Guth H (1997) Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry 45: 3027-3032 Keller M (2020) The Science of Grapevines 3rd Ed pp 300-310
has db xref: no direct PO equivalent

Flavor Mutation Data
type: Class
subclass of: Mutation Information
IAO_0000112: The flavor mutation data for Chardonnay Musqué documents a gain-of-function point mutation in the VvDXS gene (1-deoxy-D-xylulose 5-phosphate synthase) on chromosome 5 — a single nucleotide substitution (c.1117A>C) producing a threonine-to-proline amino acid change (p.Asn373Thr) in the active site of this key enzyme in the methylerythritol phosphate (MEP) terpenoid precursor pathway that increases monoterpene (linalool, geraniol, nerol) production by 3-5 fold compared to standard Chardonnay, generating the characteristic muscat-floral aroma that distinguishes the Musqué clone. The same VvDXS mutation has been identified independently in muscat-aromatic sports of other normally non-muscat cultivars (Savagnin → Gewürztraminer, Chasselas → Chasselas Musqué), representing a remarkable case of convergent somatic mutation at the same nucleotide position in different cultivar lineages.
IAO_0000114: IAO_0000122
IAO_0000115: A mutation information record specific to somatic mutations affecting aroma and flavor compound biosynthesis in Vitis vinifera berries, documenting molecular changes in genes controlling terpenoid, norisoprenoid, methoxypyrazine, thiol precursor, or other flavor-active metabolite pathways that produce variant aroma profiles distinguishing specific clones or sports from the standard phenotype of their parent cultivar.
IAO_0000116: Flavor_Mutation_Data documents somatic mutations affecting the metabolic pathways that produce volatile and non-volatile flavor compounds in grape berries — a category of mutation with significant commercial consequences because aroma profile is one of the primary characteristics defining cultivar and wine identity. The best-characterized flavor mutation is the VvDXS gain-of-function mutation producing the muscat aroma phenotype, which has arisen independently in multiple cultivar lineages (Emanuelli et al. 2010), but other flavor-relevant somatic mutations include those affecting: carotenoid cleavage dioxygenase (VvCCD) genes involved in norisoprenoid (C13) aroma production (β-damascenone, β-ionone), O-methyltransferase genes controlling methoxypyrazine levels (the green pepper aroma of Cabernet Sauvignon family cultivars), and cysteine conjugate lyase genes involved in volatile thiol release (the grapefruit and passionfruit aromas of Sauvignon Blanc). The molecular characterization of flavor mutations is less advanced than color mutation research because flavor phenotypes are quantitative (influenced by environment and winemaking), chemically complex (involving dozens of compounds contributing to perceived aroma), and analytically demanding (requiring GC-MS or GC-olfactometry for compound identification and quantification), making the linkage between specific DNA mutations and flavor outcomes more difficult to establish definitively.
IAO_0000118: Aromamutations-Daten @de
IAO_0000118: Aromastoffweg-Mutations-Daten @de
IAO_0000118: Geschmacksvarianten-Mutations-Dokumentation @de
IAO_0000118: aroma mutation record
IAO_0000118: flavor variant mutation data
IAO_0000118: volatile compound pathway mutation
IAO_0000119: Emanuelli F et al. (2010) A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.), BMC Plant Biology 10: 241 Battilana J et al. (2009) The 1-deoxy-D-xylulose 5-phosphate synthase gene co-localizes with a major QTL affecting monoterpene content in grapevine, Theoretical and Applied Genetics 118: 653-669 Pelsy F (2010) Molecular and cellular mechanisms of diversity within grapevine varieties, Heredity 104: 331-340
has db xref: no direct PO equivalent

Flavor Pathway Activation
type: Class
subclass of: Flavor Compound Synthesis
IAO_0000112: In Moscato Giallo berries in Trentino, Italy during BBCH 81-85, flavor pathway activation induces linalool synthase gene expression 8.5-fold between pre-veraison and 14 days post-veraison, with corresponding enzyme activity increasing from 2.5 to 18.5 nmol/min/g fresh weight in exocarp tissue, enabling subsequent monoterpene accumulation that reaches 4.2 mg/L total terpenoids at harvest, with activation coinciding with ABA increase from 0.2 to 1.8 µg/g fresh weight during the same period.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor pathway activation describes the developmental and environmental induction of biosynthetic pathway gene expression and enzyme activities in Vitis vinifera berries during ripening that establishes the metabolic capacity for flavor compound synthesis, encompassing the transcriptional upregulation of terpene synthases, carotenoid cleavage dioxygenases, O-methyltransferases, and related biosynthetic enzymes that convert primary metabolic precursors into the flavor-active secondary metabolites characterizing mature grape berries. This process involves signal transduction cascades triggered by developmental cues at veraison including abscisic acid accumulation, ethylene signaling, and sugar sensing, with downstream transcription factor activation inducing coordinated expression of pathway genes within the 7-14 day period following veraison onset when biosynthetic capacity is established for subsequent flavor compound accumulation. The molecular mechanisms underlying flavor pathway activation include MYB and bHLH transcription factor binding to promoter elements of terpenoid pathway genes, hormone-responsive element activation linking ABA signaling to secondary metabolism induction, and chromatin remodeling events that transition flavor biosynthesis genes from repressed to transcriptionally active states during the developmental transition at veraison. Cultivar variation in flavor pathway activation reflects genetic differences in transcription factor expression, promoter element sequences, and signal transduction pathway sensitivity that collectively determine the magnitude and timing of biosynthetic gene induction, with aromatic varieties showing 5-20 fold higher induction of monoterpene synthase genes compared to neutral varieties during the veraison transition. Environmental modulation of flavor pathway activation occurs through light-responsive elements in terpenoid pathway gene promoters that enhance expression under appropriate irradiance conditions, temperat…
IAO_0000116: Flavor_Pathway_Activation is subclass of Flavor_Compound_Synthesis representing the regulatory initiation of biosynthetic capacity. Distinguishes from Primary_Flavor_Formation and Secondary_Metabolite_Production which describe compound synthesis. Sibling to those classes. Occurs during 7-14 days post-veraison. Involves transcriptional induction of terpene synthases, CCDs, and related enzymes. Cultivar-specific activation magnitude determines aromatic potential.
IAO_0000118: Aroma-Enzym-Induktion @de
IAO_0000118: Aroma-Stoffwechselweg-Aktivierung @de
IAO_0000118: Flavor-Biosynthese-Induktion @de
IAO_0000118: aroma pathway upregulation
IAO_0000118: flavor biosynthesis induction
IAO_0000118: flavor enzyme induction
IAO_0000118: secondary pathway activation
IAO_0000118: sekundärer Stoffwechselweg-Aktivierung @de
IAO_0000119: Martin DM et al (2010) Functional annotation of the grapevine terpene synthase gene family. BMC Plant Biology 10: 226 Castellarin SD et al (2011) Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine. Plant Physiology 156: 1232-1246 Keller M (2020) The Science of Grapevines 3rd Ed pp 285-295
has db xref: no direct PO equivalent

Flavor Precursor Synthesis
type: Class
subclass of: Precursor Formation
IAO_0000112: In Muscat of Alexandria berries in Rutherglen, Australia during BBCH 85-89, flavor precursor synthesis generates glycosidically-bound monoterpenes at rates of 0.15 mg/L per day during peak activity at 25 days post-veraison, with UDP-glucose monoterpenol glucosyltransferase activity reaching 45 nmol/min/g fresh weight in exocarp tissue, producing final bound linalool concentrations of 3.2 mg/L and bound geraniol of 2.4 mg/L under mean ripening temperatures of 26°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor precursor synthesis describes the specific enzymatic reactions in Vitis vinifera berry cells during ripening wherein free flavor compounds are conjugated with carrier molecules to form stable, non-volatile precursor compounds, involving glycosyltransferase-mediated attachment of sugar moieties to terpenols and other aglycones, and glutathione S-transferase catalyzed conjugation of cysteine or glutathione to volatile thiol precursors that will release flavor-active compounds during subsequent winemaking processes. This process encompasses the activity of UDP-glucose-dependent glycosyltransferases that transfer glucose residues to monoterpene alcohols including linalool, geraniol, nerol, and citronellol, producing beta-glucoside conjugates that accumulate in vacuolar compartments where the acidic environment and absence of hydrolytic enzymes ensure precursor stability throughout ripening and harvest handling. The enzymatic mechanisms involve recognition of hydroxyl-bearing aglycone substrates by glycosyltransferase active sites, nucleophilic attack on UDP-glucose to form enzyme-glucoside intermediates, and transfer of the glucose moiety to the acceptor molecule with release of UDP as the leaving group, with reaction rates determined by enzyme expression levels, substrate availability, and cofactor concentrations that vary developmentally during berry maturation. Thiol precursor synthesis proceeds through glutathione S-transferase mediated conjugation of reduced glutathione to alpha-beta-unsaturated carbonyl compounds including mesityl oxide and related precursor aldehydes, followed by peptidase cleavage removing glutamate and glycine residues to generate cysteine conjugates that serve as the direct substrates for yeast carbon-sulfur lyase activity during fermentation. The cellular compartmentalization of flavor precursor synthesis involves cytosolic localization of most conjugating enzymes with subsequent transport of synthesized conjugates into vacuolar storag…
IAO_0000116: Flavor_Precursor_Synthesis is subclass of Precursor_Formation representing the specific enzymatic conjugation reactions. Distinguishes from Amino_Acid_Accumulation which provides nitrogen-containing precursors. Sibling to Amino_Acid_Accumulation and Precursor_Pool_Development. Key enzymes are glycosyltransferases and glutathione S-transferases. Produces stable conjugates for subsequent flavor release.
IAO_0000118: Aroma-Glycosylierung @de
IAO_0000118: Aromavorläufer-Synthese @de
IAO_0000118: Glycosid-Vorläufer-Bildung @de
IAO_0000118: bound volatile formation
IAO_0000118: conjugate biosynthesis
IAO_0000118: flavor glycosylation
IAO_0000118: gebundene Volatil-Biosynthese @de
IAO_0000118: glycoside precursor synthesis
IAO_0000119: Bönisch F et al (2014) A UDP-glucose monoterpenol glucosyltransferase adds to the chemical diversity of the grapevine metabolome. Plant Physiology 165: 561-581 Tominaga T et al (1998) Identification of cysteinylated aroma precursors. Journal of Agricultural and Food Chemistry 46: 5215-5219 Keller M (2020) The Science of Grapevines 3rd Ed pp 298-302
has db xref: no direct PO equivalent

Flavor Profile Maturation
type: Class
subclass of: Flavor Development
IAO_0000112: In Pinot Noir berries in Côte de Nuits, Burgundy during BBCH 87-89, flavor profile maturation refines the aromatic profile over the final 18 days before harvest, with methoxypyrazine declining from 12 to 4 ng/L eliminating green character, beta-damascenone increasing from 2.8 to 4.5 µg/L enhancing fruity complexity, and trained panel ratings for varietal typicity increasing from 6.2 to 8.5 while green-herbaceous scores decline from 4.8 to 1.5 on 10-point scales, establishing the characteristic red-fruit and earthy profile under mean temperatures of 22°C.
IAO_0000114: IAO_0000122
IAO_0000115: Flavor profile maturation constitutes the terminal phase of flavor development in Vitis vinifera berries wherein the accumulated flavor compounds undergo final qualitative refinements and the overall aromatic profile achieves the balanced, harmonious character associated with optimal ripeness during the final 10-21 days before harvest, representing the culmination of biosynthetic processes and the establishment of definitive varietal and terroir expression that will carry through vinification into the finished wine. This process involves subtle transformations in flavor compound composition including shifts in terpenoid profiles through interconversion reactions, modification of norisoprenoid balances through continued carotenoid degradation, and evolution of precursor-to-free-volatile ratios that determine immediate aromatic expression versus aromatic potential requiring winemaking intervention for release. The qualitative aspects of flavor profile maturation extend beyond simple concentration changes to encompass integration of disparate aromatic elements into cohesive sensory impressions, reduction of green-unripe character through continued methoxypyrazine degradation and C6 compound metabolism, and enhancement of ripe-fruit character through late-stage accumulation of ester and norisoprenoid compounds associated with optimal maturity. Sensory evaluation of flavor profile maturation employs holistic assessment methods including overall quality ratings, balance and harmony scores, and varietal typicity judgments that integrate multiple aromatic attributes into unified quality determinations, complementing analytical measurements of individual compound concentrations. The timing of flavor profile maturation relative to sugar accumulation and acid reduction varies among cultivars and growing conditions, with certain varieties achieving optimal flavor maturity coincident with target sugar levels while others may require extended hang-time for complete flavor develop…
IAO_0000116: Flavor_Profile_Maturation is parent class under Flavor_Development representing the terminal qualitative refinement phase. Distinguishes from Flavor_Compound_Accumulation which emphasizes quantity. Contains subclasses Mature_Flavor_Expression, Cultivar_Specific_Flavor, and Optimal_Flavor_Development. Duration 10-21 days before harvest. Emphasizes balance, harmony, and typicity rather than concentration. Primary harvest timing criterion.
IAO_0000118: Aroma-Charakter-Finalisierung @de
IAO_0000118: Aromaprofil-Reifung @de
IAO_0000118: Geschmacksprofil-Vollendung @de
IAO_0000118: aroma profile ripening
IAO_0000118: aromatic maturation
IAO_0000118: aromatische Reifung @de
IAO_0000118: flavor character finalization
IAO_0000118: flavor profile completion
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed Chapter 6 pp 305-315 Coombe BG (1992) Research on development and ripening of the grape berry. American Journal of Enology and Viticulture 43: 101-110 Robinson AL et al (2014) Origins of grape and wine aroma. American Journal of Enology and Viticulture 65: 1-30
has db xref: no direct PO equivalent

Fleck Symptom Quality
type: Class
subclass of: Viral Infection Indicator Quality
IAO_0000112: Fleck symptom quality assessment using indicator plant indexing evaluated the virus status of candidate mother vines for a foundation vineyard establishment program. Chip budding from candidate selections to the fleck-sensitive indicator Vitis rupestris St. George revealed fleck symptom quality in 78% of tested selections, with affected indicators showing the diagnostic translucent vein flecking appearing as lighter-colored fine veins visible against the green leaf blade when viewed with transmitted light, along with subtle leaf margin distortion and mild stunting compared to virus-free control indicators. The fleck symptom quality expression required 6-8 weeks post-grafting for clear development, with symptom intensity varying among selections reflecting differences in viral titer in the source material. Candidate selections showing fleck symptom quality on indicators were subsequently tested by PCR for GFkV presence, confirming infection in all symptom-positive materials. The fleck symptom quality-based screening eliminated 78% of candidates from consideration for the foundation program, with only the 22% testing negative for GFkV by both indicator indexing and PCR proceeding to additional testing for other viruses. The comprehensive fleck symptom quality evaluation established the foundation vineyard using only GFkV-free material as the starting point for the certified propagation program, ensuring that resulting propagation material would meet the most stringent certification standards requiring absence of this latent but ubiquitous virus.
IAO_0000114: IAO_0000122
IAO_0000115: Fleck symptom quality is a viral infection indicator quality that inheres in grapevine organisms infected by grapevine fleck virus (GFkV) and represents the characteristic disease manifestations visible primarily on sensitive indicator hosts where infection produces the diagnostic clearing or translucency of minor leaf veins (vein flecking) and localized leaf distortion, while remaining latent and symptomless in most Vitis vinifera cultivars where infection is detectable only through laboratory testing or grafting to indicator plants, with the primary significance of GFkV lying in its role as a component of mixed infections that may exacerbate symptoms of other viruses and its universal presence making it a benchmark for certification program stringency. This quality captures the diagnostic features of one of the most prevalent grapevine viruses worldwide, recognizing that GFkV infection approaches 100% incidence in many traditional wine regions where uncertified propagation material has been used historically, with the latent nature in commercial cultivars meaning that most infected vines show no obvious symptoms despite harboring the virus at high titers. The ontological significance of fleck symptom quality lies primarily in certification and clean-stock program contexts, where GFkV detection indicates either the use of uncertified material or the breakdown of virus-exclusion protocols, serving as a marker for overall viral status rather than causing economically significant direct disease impact in most commercial situations. The biological basis of fleck symptoms encompasses the maculavirus replication of GFkV in phloem tissues with accumulation causing the vein clearing visible in sensitive indicators, though the mechanism of symptom production and the basis for the cultivar-specific symptom expression remain incompletely characterized. The transmission of GFkV occurs primarily through vegetative propagation, with no confirmed vector transmission, making the v…
IAO_0000116: Fleck_Symptom_Quality is_a Viral_Infection_Indicator_Quality, representing the symptoms of grapevine fleck virus (GFkV) infection visible on sensitive indicator hosts. Latent (symptomless) in most V. vinifera cultivars despite high viral titers. The vein flecking on indicator plants (V. rupestris St. George) provides diagnostic biological indexing. Very high prevalence (~100% in traditional regions) makes detection a marker for propagation history. No vector transmission confirmed spread only through propagation. Role as synergist in mixed infections may increase severity of other viral diseases. Primary significance in certification programs rather than direct disease impact.
IAO_0000118: Aderaufhellung @de
IAO_0000118: Fleck-Symptome @de
IAO_0000118: GFkV symptoms
IAO_0000118: GFkV-Symptome @de
IAO_0000118: Rebenfleck-Virose @de
IAO_0000118: fleck disease symptoms
IAO_0000118: grapevine fleck symptoms
IAO_0000118: vein fleck indicators
IAO_0000119: Martelli GP (2014) Directory of virus and virus-like diseases of the grapevine and their agents. Journal of Plant Pathology 96(1 Supplement):1-136 Sabanadzovic S et al. (2017) Grapevine fleck and similar viruses. In: Meng B et al. (eds) Grapevine Viruses: Molecular Biology, Diagnostics and Management. Springer, pp. 331-349 Wilcox WF et al. (2015) Compendium of Grape Diseases, Disorders, and Pests, 2nd Edition. APS Press
has db xref: PO:0009025

Fleck Tolerance Disposition
type: Class
subclass of: Viral Resistance Disposition
IAO_0000112: Evaluation of Fleck_Tolerance_Disposition at ENTAV-INRA Grau du Roi compared responses to GFkV across V. vinifera cultivars and Vitis rootstock genotypes following graft inoculation. V. vinifera cultivars (n=30) uniformly demonstrated Fleck_Tolerance_Disposition, with 100% infection rates as confirmed by RT-PCR but complete absence of symptoms and no detectable impacts on growth rate, yield, or fruit quality parameters over 5-year evaluation. The sensitive indicator V. rupestris 'St. George' developed characteristic symptoms within 60 days of graft inoculation: chlorotic flecking on third-fourth leaves expanding basipetally, translucent vein appearance, and 25% reduction in shoot elongation. Rootstock genotypes with V. rupestris parentage showed variable responses, with 'SO4' (V. berlandieri × V. riparia) remaining asymptomatic while 'Schwarzmann' (V. riparia × V. rupestris) exhibited mild transient flecking. Importantly, when GFkV-infected vines were co-infected with GLRaV-3, leafroll symptom severity increased 40% compared to GLRaV-3 single infection, demonstrating synergistic interactions that justify pursuing virus-free status even for generally tolerated pathogens. These findings confirm that V. vinifera cultivars inherently possess Fleck_Tolerance_Disposition but that rootstock sensitivity and mixed infection dynamics complicate management decisions.
IAO_0000114: IAO_0000122
IAO_0000115: A Fleck_Tolerance_Disposition is a Viral_Resistance_Disposition that inheres in a Vitis plant and is realized through the capacity to maintain normal growth, productivity, and vine health despite infection by Grapevine fleck virus (GFkV), a maculavirus that is symptomless in most V. vinifera cultivars but causes disease in sensitive Vitis species and rootstock hybrids. This disposition represents tolerance to a virus that is nearly ubiquitous in grapevine germplasm worldwide, with infection rates exceeding 80% in many surveyed populations, yet causes no apparent harm in the vast majority of commercial V. vinifera cultivars. GFkV, a member of the family Tymoviridae, has isometric particles containing a positive-sense RNA genome and is transmitted through vegetative propagation but has no known insect vector for field spread. The virus induces characteristic symptoms only in sensitive indicator hosts including V. rupestris (particularly clone 'St. George'), where it causes chlorotic flecking, leaf distortion, and vein clearing, hence its use in biological indexing. The near-universal tolerance of V. vinifera to GFkV represents an unusual case where most cultivated material inherently possesses the Fleck_Tolerance_Disposition, in contrast to diseases like leafroll where tolerance is the exception. However, certain rootstock hybrids with V. rupestris parentage may exhibit sensitivity, and GFkV presence can exacerbate symptoms of other viral infections in mixed infections, making virus-free status still desirable for high-quality planting material even for this generally benign pathogen.
IAO_0000116: Fleck_Tolerance_Disposition is_a Viral_Resistance_Disposition. Fleck disease is unusual among grapevine viral diseases in that commercial V. vinifera cultivars are inherently tolerant, with sensitivity restricted to certain wild species (V. rupestris) and some rootstock hybrids. The term "tolerance" rather than "resistance" is used because V. vinifera supports viral replication without symptoms rather than restricting infection. GFkV has no known vector for field transmission, spreading only through propagation. Despite its generally benign nature, GFkV-free status is preferred for mother plant material due to potential synergistic interactions in mixed viral infections.
IAO_0000118: Fleck-Virus-Toleranz @de
IAO_0000118: GFkV tolerance
IAO_0000118: GFkV-Toleranz @de
IAO_0000118: Marmorierungs-Toleranz-Disposition @de
IAO_0000118: fleck virus asymptomatic carriage
IAO_0000118: maculavirus tolerance
IAO_0000119: Sabanadzovic S et al. (2017) Grapevine fleck virus, Grapevine Viruses: Molecular Biology, Diagnostics and Management, Springer Martelli GP (2017) An overview on grapevine viruses, viroids, and the diseases they cause, Grapevine Viruses: Molecular Biology, Diagnostics and Management, Springer Fuchs M et al. (2007) Serological and molecular characterization of Grapevine fleck virus isolates from different grapevine-growing regions, Archives of Virology 152:1191-1197
has db xref: no direct PO equivalent

Flesh Color Description
type: Class
subclass of: Berry Color Description
disjoint with: Skin Color Description
IAO_0000112: The flesh color description of Alicante Bouschet documents intensely colored dark red flesh (OIV 230:2) — the mesocarp tissue is deeply pigmented with anthocyanin throughout, producing dark red juice immediately upon crushing without any skin contact maceration, with free-run juice color density exceeding that of many red wines made by conventional skin-contact fermentation of non-teinturier cultivars. This teinturier phenotype results from a gain-of-function mutation in the VvMYBA gene regulatory region that extends anthocyanin pathway activation from the skin (where it occurs in all red cultivars) into the flesh tissue (where it is normally suppressed), producing the commercially valuable ability to generate deeply colored wines from direct-press juice. The colored flesh of Alicante Bouschet (total flesh anthocyanin 200-600 mg/kg) contrasts with the colorless flesh of Cabernet Sauvignon (flesh anthocyanin <5 mg/kg despite the intensely pigmented skin), Pinot Noir, Merlot, and virtually all other standard red wine cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: A berry color description component that records the color of the berry flesh (mesocarp) revealed when the berry is cut transversely at the equatorial plane, scored according to OIV descriptor 230 as not colored (state 1, colorless to pale green translucent flesh, the condition of virtually all standard V. vinifera cultivars) or colored (state 2, red-pigmented flesh indicating anthocyanin biosynthesis in mesocarp tissue, the teinturier condition found in a small number of cultivars), with flesh color being the diagnostic criterion for identifying teinturier cultivars whose colored juice enables direct-press red winemaking without skin maceration.
IAO_0000116: Flesh_Color_Description documents a binary character (colored versus not colored) that identifies a small but commercially significant group of cultivars — the teinturiers (from French teint, dyed) — whose anthocyanin production extends beyond the normal skin-specific expression into the flesh tissue. In standard V. vinifera cultivars, the VvMYBA regulatory genes are expressed exclusively in the skin hypodermis (2-10 cell layers beneath the epidermis), with the underlying mesocarp (flesh) cells lacking VvMYBA expression and consequently producing no anthocyanin — this tissue-specific expression pattern means that the juice of even deeply pigmented cultivars like Cabernet Sauvignon is colorless when gently pressed without skin contact: the teinturier condition, in which VvMYBA expression extends into the mesocarp, is found in only a handful of V. vinifera cultivars, most notably Alicante Bouschet (a 19th-century cross of Petit Bouschet × Grenache, where Petit Bouschet inherited the teinturier trait from Teinturier du Cher), Saperavi (a Georgian cultivar with independently evolved flesh pigmentation), and a few others. Teinturier cultivars have historically been used as blending components to intensify the color of wines from weakly pigmented cultivars (a practice now restricted or prohibited in many appellations), but are increasingly valued in their own right for deeply colored single-varietal wines and as genetic donors of the teinturier trait in modern breeding programs seeking cultivars that produce highly colored wines with minimal skin maceration.
IAO_0000118: Beerenfleisch-Färbung @de
IAO_0000118: Fruchtfleischfarbe-Beschreibung @de
IAO_0000118: Mesokarp-Pigmentierung @de
IAO_0000118: flesh pigmentation assessment
IAO_0000118: mesocarp color record
IAO_0000118: pulp coloration description
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Falginella L et al. (2010) Expansion and subfunctionalisation of flavonoid 3',5'-hydroxylases in the grapevine lineage, BMC Genomics 11: 562 Boursiquot JM et al. (2009) Parentage of Merlot and related winegrape cultivars of southwestern France, Australian Journal of Grape and Wine Research 15: 144-150
has db xref: PO:0009001

Flesh Consistency
type: Class
subclass of: Berry Flesh Description
IAO_0000112: The flesh consistency of Autumn Royal documents very firm, crunchy flesh (OIV 235:4) — the berry resists substantial finger pressure before rupturing, and when bitten produces a clean, audible crunch as the flesh fractures along cell walls rather than deforming plastically, with the flesh fragments maintaining their structure during chewing rather than dissolving into juice. This crisp, shattering texture is the result of intensive table grape breeding selection for the firm-fleshed phenotype driven by consumer preference and commercial handling requirements (firm berries resist transit damage) — the flesh cells in Autumn Royal maintain high turgor pressure and thick, rigid cell walls with elevated cellulose content that produce brittle fracture behavior rather than the plastic deformation of thin-walled, high-turgor soft-fleshed cells. The very firm flesh of Autumn Royal contrasts with the soft, melting flesh of Chasselas (OIV 235:1, flesh deforms under gentle pressure and dissolves into juice during chewing) and the moderately firm flesh of Italia (OIV 235:2-3, intermediate between the soft wine grape and crisp modern table grape textures).
IAO_0000114: IAO_0000122
IAO_0000115: A berry flesh description component that records the firmness and textural behavior of the berry flesh when compressed and bitten, scored according to OIV descriptor 235 on a scale from soft (state 1, flesh deforms easily under finger pressure and releases juice freely) through slightly firm (state 2, flesh resists light compression but yields under moderate pressure), firm (state 3, flesh maintains shape under moderate pressure and ruptures crisply), to very firm (state 4, flesh resists strong compression and shatters with a crunchy snap), with flesh consistency being the primary textural quality attribute for table grape evaluation and a determinant of juice extraction efficiency in winemaking.
IAO_0000116: Flesh_Consistency documents the mechanical property that is the single most important quality criterion in modern table grape breeding and marketing — consumer preference surveys consistently rank berry firmness and crunchiness as the top textural attributes, and postharvest quality assessment protocols use firmness (measured instrumentally as penetration force or compression resistance) as the primary indicator of freshness and shelf life. The cellular basis of flesh firmness involves three components — cell turgor (the internal hydrostatic pressure that inflates each cell, maintaining firmness when high), cell wall rigidity (the structural resistance of the wall to deformation, determined by cellulose, hemicellulose, and pectin composition), and intercellular adhesion (the strength of the middle lamella bonds between adjacent cells, determining whether stress causes cell rupture or cell separation): firm-fleshed cultivars combine high turgor with rigid walls and strong adhesion, producing the crisp fracture behavior in which the flesh breaks cleanly, while soft-fleshed cultivars have lower turgor or weaker adhesion, producing the melting, juice-releasing behavior characteristic of traditional wine grape and eating grape cultivars. The flesh consistency also affects winemaking — soft-fleshed cultivars release juice more readily during crushing and pressing (higher free-run yield), while firm-fleshed cultivars require more aggressive pressing to extract equivalent juice volumes, potentially increasing phenolic extraction from skin and seed contact.
IAO_0000118: Beerenfleisch-Festigkeit @de
IAO_0000118: Fruchtfleisch-Konsistenz @de
IAO_0000118: Pulpa-Textur-Bewertung @de
IAO_0000118: berry flesh rigidity
IAO_0000118: flesh firmness record
IAO_0000118: pulp texture assessment
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Segade SR et al. (2011) Phenolic ripeness assessment of grape skin by texture analysis, Journal of Food Composition and Analysis 24: 644-649
has db xref: PO:0009001

Flesh Consistency Quality
type: Class
subclass of: Internal Texture Quality
disjoint with: Pulp Texture Quality
IAO_0000112: Flesh consistency quality evaluation in Crimson Seedless identifies the physiological disorder 'berry collapse' through non-uniform flesh consistency where affected berries display localized softening at the stylar end (penetration force below 0.5 N) while the shoulder region maintains normal firmness (force above 1.5 N), creating the characteristic inconsistent texture that renders fruit unmarketable vineyard management protocols targeting consistent flesh quality include moderate crop loads, gradual irrigation deficit imposition avoiding sudden water stress, and calcium applications to maintain cell wall integrity and middle lamella cohesion throughout the berry volume.
IAO_0000114: IAO_0000122
IAO_0000115: Flesh_Consistency_Quality represents the internal texture quality characterizing the uniformity, cohesion, and structural integrity of grape berry flesh throughout its volume. While Pulp_Texture_Quality addresses the mechanical properties of mesocarp tissue, Flesh_Consistency_Quality captures the homogeneity of these properties and the overall structural organization of the flesh. Consistent flesh displays uniform texture properties throughout the berry without localized soft spots, hollow regions, or textural discontinuities, while inconsistent flesh may show zones of different firmness, separation between tissue regions, or breakdown around seeds and vascular bundles. Flesh consistency depends on uniform cellular development throughout the mesocarp, consistent ripening progression across the berry volume, and absence of damage or disorder that creates localized texture changes. Water deficit during ripening can create uneven flesh consistency as peripheral cells dehydrate while interior cells maintain turgor. Certain physiological disorders including berry shrivel and sunburn produce characteristic consistency defects with damaged peripheral zones surrounding relatively normal interior tissue. In some cultivars, the flesh separates readily from the skin (slip-skin character) or from seeds, creating inherent consistency discontinuities that may be desirable (easy seed removal) or undesirable (poor structural integrity). Flesh consistency assessment employs careful sectioning and visual examination of cut surfaces, palpation detecting localized soft zones, and instrumental analysis at multiple points within individual berries to quantify spatial variation in mechanical properties.
IAO_0000116: Flesh_Consistency_Quality complements Pulp_Texture_Quality by addressing spatial uniformity and structural organization rather than absolute mechanical properties. Consistency assessment requires sampling multiple locations within berries or examining cross-sections to detect heterogeneity. Perfect consistency (identical properties throughout) is an ideal practical assessment evaluates whether variation falls within acceptable limits. The distinction between consistency (uniformity) and firmness (absolute resistance) is important flesh can be uniformly soft or inconsistently firm. Physiological disorders and handling damage often manifest as consistency defects before affecting overall texture measurements.
IAO_0000118: Fleischkonsistenz @de
IAO_0000118: Fruchtfleischgleichmäßigkeit @de
IAO_0000118: Gewebehomogenität @de
IAO_0000118: flesh integrity quality
IAO_0000118: flesh uniformity
IAO_0000118: innere Beschaffenheit @de
IAO_0000118: internal consistency
IAO_0000118: tissue homogeneity
IAO_0000119: Krasnow MN et al. (2008) Evidence for Substantial Maintenance of Membrane Integrity and Cell Viability in Normally Developing Grape (Vitis vinifera L.) Berries Throughout Development. Journal of Experimental Botany 59(4): 849-859 Rolle L et al. (2015) Berry Density and Size as Factors Related to the Physicochemical Characteristics of Muscat Hamburg Table Grapes (Vitis vinifera L.). Food Chemistry 173: 105-113
has db xref: no direct PO equivalent

Flesh Flavor
type: Class
subclass of: Berry Flesh Description
IAO_0000112: The flesh flavor of Gewürztraminer documents an intensely aromatic muscat-type flavor (OIV 236:2) dominated by linalool (150-400 μg/L free terpene in juice, 5-10× threshold concentration), geraniol, and rose oxide monoterpenes that produce the characteristically exotic, lychee-rose-spice aroma that is one of the most distinctive and immediately recognizable flavor profiles in the entire V. vinifera cultivar spectrum. The aromatic intensity of Gewürztraminer is controlled by a gain-of-function mutation in the VvDXS gene (1-deoxy-D-xylulose 5-phosphate synthase, the rate-limiting enzyme of the MEP terpenoid biosynthesis pathway) — the same c.1117A>C mutation independently present in all aromatic V. vinifera cultivars including Muscat à Petits Grains and its relatives (Emanuelli et al. 2010). This muscat flavor contrasts with the neutral flavor of Chardonnay (OIV 236:1, no distinctive terpene aroma, producing wines whose character derives from winemaking technique rather than varietal aroma), the herbaceous flavor of Sauvignon Blanc (OIV 236:4, 3-isobutyl-2-methoxypyrazine at 10-40 ng/L contributing the distinctive green capsicum character), and the foxy flavor of Concord (OIV 236:3, methyl anthranilate at 2-5 mg/L producing the characteristic American grape candy aroma).
IAO_0000114: IAO_0000122
IAO_0000115: A berry flesh description component that records the aromatic flavor profile of the berry flesh perceived during chewing at harvest maturity, scored according to OIV descriptor 236 as neutral/non-aromatic (state 1, no distinctive aroma beyond generic grape sweetness), muscat/floral (state 2, characteristic monoterpene-derived floral aroma of linalool, geraniol, and nerol), foxy/labrusca (state 3, methyl anthranilate-dominated aroma characteristic of American Vitis species), herbaceous (state 4, methoxypyrazine-derived green bell pepper aroma), or other distinctive flavor (state 5), with flesh flavor providing one of the most immediately perceptible cultivar-diagnostic characters and a primary determinant of wine aromatic style.
IAO_0000116: Flesh_Flavor documents the aromatic character that is arguably the most commercially significant cultivar attribute for wine identity — the concept of varietal character (the recognizable aroma profile associated with a specific cultivar's wines) is primarily determined by the flesh flavor compounds that are extracted into the must during crushing and fermentation. The OIV classification into five flavor categories captures the major aromatic classes but vastly simplifies the true diversity of flesh flavor chemistry — the neutral category alone encompasses cultivars with profoundly different wine aromatic profiles (e.g., Chardonnay, Pinot Noir, Tempranillo, Nebbiolo) whose wines are distinguished by subtle differences in norisoprenoid, ester, thiol, and other volatile compound profiles not perceptible in the fresh berry tasting that the OIV descriptor assesses: the muscat category similarly encompasses the full spectrum of terpene-rich cultivars from the intensely aromatic Muscat à Petits Grains (the archetype, with total free monoterpenes of 3-6 mg/L) through the moderately aromatic Gewürztraminer and Torrontés to the subtly aromatic Viognier and Albariño. The herbaceous flavor class, associated with methoxypyrazine accumulation in the flesh and skin, is cultivar-specific (high in Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Carmenère) and environmentally modulated (reduced by sun exposure and later harvest), providing a flavor character that can be either a defining varietal attribute (Sauvignon Blanc) or a defect (over-herbaceous Cabernet Sauvignon from cool, shaded conditions).
IAO_0000118: Beeren-Aromaprofil @de
IAO_0000118: Fruchtaroma-Charakterisierung @de
IAO_0000118: Fruchtfleisch-Geschmack @de
IAO_0000118: berry aroma profile
IAO_0000118: flesh taste description
IAO_0000118: fruit flavor characterization
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Emanuelli F et al. (2010) A candidate gene association study on muscat flavor in grapevine, BMC Plant Biology 10: 241 Dunlevy JD et al. (2009) A methyltransferase essential for the methoxypyrazine-derived flavour of wine, Plant Journal 59: 404-412
has db xref: PO:0009001

Flexible Green One Year Cane
type: Class
subclass of: Green One Year Cane
IAO_0000112: A flexible green one-year cane on Vitis vinifera cv. Chardonnay assessed during early November canopy evaluation, demonstrating ability to bend through 180-degree arc without structural resistance or cracking, returning to approximately original position when released, showing green color throughout length with no brown woody appearance, mechanical testing revealing essentially zero resistance to bending (elastic modulus 5 GPa for fully lignified canes), representing immature developmental status unsuitable for retention as fruiting wood, requiring complete removal during dormant pruning and triggering management assessment to identify causes of incomplete ripening (late vigor flush following September rains, excessive crop load depleting reserves, or insufficient thermal time in cool growing season).
IAO_0000114: IAO_0000122
IAO_0000115: A green one-year cane characterized by high flexibility and elasticity, readily bending without breaking or showing structural resistance, capable of significant deformation and return to original position, possessing mechanical properties dominated by turgor pressure and primary cell wall elasticity rather than lignified secondary walls, and representing developmental status where structural support derives from internal hydraulic pressure rather than rigid woody skeleton. Flexible green one-year canes demonstrate the biomechanical properties of unlignified plant tissues, suitable for active growing shoots that must bend in wind and accommodate trellising but unsuitable for mature fruiting wood requiring structural stability to support crop loads, making flexibility assessment a useful quick diagnostic for maturation status with flexible green appearance in late autumn indicating problematic incomplete lignification requiring pruning removal.
IAO_0000116: Flexible green one-year canes provide simple mechanical diagnostic for wood maturity, with flexibility assessment offering quick field evaluation without requiring destructive sampling or laboratory analysis. The test involves attempting to bend cane sections - flexible green canes bend easily forming tight curves or loops, while properly lignified canes show stiff resistance and crack or snap if forced beyond moderate curvature. This flexibility difference reflects fundamental structural changes during lignification as extensible primary cell walls are reinforced with rigid lignin polymers creating composite materials with dramatically increased stiffness. The persistence of high flexibility into late autumn unambiguously indicates incomplete maturation, while development of stiffness and brittleness signals progression toward appropriate woody character for fruiting wood retention.
IAO_0000118: bendable unlignified cane
IAO_0000118: biegsame grüne Rute @de
IAO_0000118: elastic green cane
IAO_0000118: flexible unverholzte Rute @de
IAO_0000118: pliable herbaceous cane
IAO_0000119: Based on Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 245-267 Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150 Niklas (1992) "Plant Biomechanics= An Engineering Approach to Plant Form and Function" University of Chicago Press, pp. 337-389.
has db xref: PO:0025073

Flinty Aroma Quality
type: Class
subclass of: Earthy Aroma Quality
IAO_0000112: Flinty aroma evaluation comparing Chablis Premier Cru with and without malolactic fermentation reveals flinty intensity of 7.2 versus 4.5 (10-point scale), with the higher flinty expression in non-MLF wine attributed to benzenemethanethiol preservation at 1.2 ng/L versus 0.4 ng/L in MLF wine where oxidative handling during secondary fermentation reduces volatile sulfur compounds, demonstrating that winemaking decisively influences flinty character even on identical Kimmeridgian terroir, while both expressions rate higher than equivalent Mâconnais Chardonnay (2.8) where flinty character is not part of regional style expectations.
IAO_0000114: IAO_0000122
IAO_0000115: Flinty aroma quality is a mineral aroma quality that represents olfactory perception specifically evoking struck flint (silex) or gun flint-associated scents, characterizing the distinctive sharp, smoky-mineral aromatic impression particularly associated with certain Chardonnay and Sauvignon Blanc wines from specific terroirs where flint character is considered a marker of quality and site expression. Within the BFO framework, this quality specifically addresses the flinty subcategory of mineral aroma, distinguished by its reference to the specific struck-flint smell and its strong association with particular appellations (Chablis, Pouilly-Fumé) where flinty character defines regional typicity. The ontological significance lies in flinty aroma serving as the archetypal minerality descriptor for certain prestigious white wine regions, where gun flint or pierre à fusil character creates the impression of chalky, flinty terroir expression that distinguishes site-specific wines from generic examples and justifies premium pricing based on perceived terroir authenticity. The compositional basis for flinty perception has been investigated extensively, with proposed contributors including benzenemethanethiol (gun flint, smoky character with detection threshold of 0.3 ng/L), certain volatile sulfur compounds formed during reductive winemaking (dimethyl sulfide, methanethiol), and compounds formed through sur lie aging, though the exact chemistry remains debated and flinty character shows stronger correlation with winemaking reduction than with vineyard geology. The winemaking influence on flinty character is substantial, with reductive handling (minimal oxygen exposure, sur lie aging, no malolactic fermentation) enhancing flinty perception regardless of soil type, suggesting that production method contributes more to flinty character than direct geological influence from flint-containing soils. The regional expectations for flinty character concentrate in Chablis (where Kimm…
IAO_0000116: Flinty_Aroma_Quality addresses the specifically struck-flint subcategory of mineral aroma, strongly associated with Chablis and Pouilly-Fumé regional typicity. This quality shows clearer chemical associations (benzenemethanethiol, volatile sulfur compounds) than general minerality, though the connection to actual flint in soil remains unestablished. Reductive winemaking influence on flinty character is well-documented, creating the apparent paradox that flinty terroir expression depends substantially on production method.
IAO_0000118: Feuersteinaroma @de
IAO_0000118: Flintcharakter @de
IAO_0000118: Schießpulvernote @de
IAO_0000118: Silexduft @de
IAO_0000118: gun flint aroma
IAO_0000118: pierre à fusil notes
IAO_0000118: silex character
IAO_0000118: struck flint scent
IAO_0000119: Tominaga T et al. (2003) Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour and Fragrance Journal 18(2): 97-103 Blanchard L et al. (2004) Reactivity of 3-mercaptohexanol in red wine. American Journal of Enology and Viticulture 55(2): 115-120
has db xref: no direct PO equivalent

Flood Irrigated Role
type: Class
subclass of: Irrigated Role
IAO_0000112: Malbec vines in Mendoza's traditional Maipú district bearing a flood-irrigated role receive water diverted from the Río Mendoza through an acequia canal network dating to colonial-era infrastructure, with irrigation turns allocated every 14-21 days during summer delivering 80-120 mm per application through inter-row furrows, consuming 6-10 ML/ha/season at application efficiencies of 40-60% compared to 85-95% for drip systems, supporting yields of 15-25 t/ha on deep alluvial soils.
IAO_0000114: IAO_0000122
IAO_0000115: An irrigated role that inheres in a grapevine receiving supplemental water through gravity-driven surface irrigation methods that distribute water across the vineyard floor via furrows, basin flooding, or border strips, representing the oldest and least water-efficient form of viticultural irrigation.
IAO_0000116: Flood_Irrigated_Role describes the traditional irrigation method still practiced in many established viticultural regions with historical canal infrastructure, particularly in Argentina, Chile, parts of Australia, and Central Asian wine regions. While substantially less water-efficient than drip or sprinkler systems, flood irrigation can provide ancillary benefits including groundwater recharge, salt leaching in saline soils, and maintenance of historically significant communal water distribution networks: however, increasing water scarcity and water pricing reforms are driving progressive conversion from flood to drip systems in most wine regions where flood irrigation persists.
IAO_0000118: Furchenbewässerungs-Produktionsrolle @de
IAO_0000118: flood-irrigated vine role
IAO_0000118: flutbewässerte Rolle @de
IAO_0000118: furrow-irrigated role
IAO_0000118: surface-irrigated production role
IAO_0000118: Überflutungsbewässerungs-Rolle @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 499-502 Williams LE and Matthews MA (1990) Grapevine, in Stewart BA and Nielsen DR (eds) Irrigation of Agricultural Crops, ASA Monograph 30 pp: 1019-1055 Deis L et al. (2015) Water and radiation use efficiency in grapevine cultivars in Mendoza, Revista de la Facultad de Ciencias Agrarias 47: 83-97
has db xref: no direct PO equivalent

Floral Aroma Quality
type: Class
subclass of: Aroma Character Quality
IAO_0000112: Floral aroma profiling of Alsace Gewürztraminer identifies the varietal signature comprising intense rose (8.5 on 10-point scale) from cis-rose oxide at 85 μg/L, lychee-floral character (7.8) from the same compound's sensory interaction with geraniol, and subtle violet undertones (4.2) from β-ionone, with the rose dominance distinguishing Gewürztraminer from Muscat where orange blossom and jasmine notes predominate, demonstrating how floral subcategory balance creates varietal identity within the broader floral character category.
IAO_0000114: IAO_0000122
IAO_0000115: Floral aroma quality is an aroma character quality that represents olfactory perception evoking flower-associated scents including blossom, perfume, and petal notes, characterizing the delicate, often fragrant aromatic impression that contributes elegance and complexity to wine while serving as a key varietal marker for aromatic grape varieties. Within the BFO framework, this quality addresses a major aroma category distinguished by its association with perceived elegance, femininity, and aromatic intensity, recognizing that floral character derives from volatile compounds shared between wines and actual flowers through common biosynthetic pathways. The ontological significance lies in floral aroma serving as the defining varietal marker for several commercially important aromatic varieties, most notably Gewürztraminer (rose, lychee-floral), Muscat (orange blossom, jasmine), Torrontés (white flowers), and Viognier (violet, honeysuckle), where floral intensity and specific floral note identity constitute the varietal fingerprint. The compositional basis for floral aroma includes monoterpenes (linalool providing lavender and floral lift, geraniol contributing rose character, nerol adding orange blossom), rose oxides (creating the distinctive rose-lychee note in Gewürztraminer), β-ionone (violet aroma with extremely low threshold), and certain esters enhancing overall floral impression. The developmental aspects of floral aroma show grape-derived floral compounds (terpenes) present as glycosidically-bound precursors released during fermentation and aging, with some varieties showing more pronounced floral character with bottle age as slow hydrolysis continues releasing aromatic terpenes. The distinction among floral subcategories (white flowers, rose, violet) reflects both perceptual groupings and underlying compositional differences, with different varieties showing characteristic profiles across these subcategories that enable variety and quality identification. Unde…
IAO_0000116: Floral_Aroma_Quality serves as the parent class for floral subcategories (White_Flower, Rose, Violet), representing a major aroma character category particularly important for aromatic variety evaluation. This quality is strongly associated with monoterpene compounds that provide both direct compositional correspondence to actual flower volatiles and perceptual similarity through shared receptor activation. The class distinguishes aromatic from neutral wine styles and provides key varietal markers.
IAO_0000118: Blumenaroma @de
IAO_0000118: Blütenduft @de
IAO_0000118: blossom character
IAO_0000118: blumiger Charakter @de
IAO_0000118: floral notes
IAO_0000118: florale Note @de
IAO_0000118: flower aroma
IAO_0000118: perfumed scent
IAO_0000119: Mateo JJ, Jiménez M (2000) Monoterpenes in grape juice and wines. Journal of Chromatography A 881(1-2): 557-567 Ribéreau-Gayon P et al. (1975) Aroma of Muscat grape varieties. Journal of Agricultural and Food Chemistry 23(6): 1042-1047
has db xref: no direct PO equivalent

Flower
type: Class
subclass of: Grapevine Morphological Structure
IAO_0000112: Cabernet Sauvignon in Bordeaux vineyards at BBCH 65 (full bloom, mid-June) exhibits hermaphrodite flowers of 3-3.5 mm diameter with erect stamens extending 1-2 mm beyond the pistil, producing abundant viable pollen and achieving 45-55% fruit set under favorable conditions (warm, dry weather during bloom). Gewürztraminer flowers show functionally female morphology with strongly reflex stamens curved downward below the pistil, relying on cross-pollination from co-planted pollinizers and typically achieving only 25-35% fruit set. Pinot Noir flowers exhibit temperature-sensitive sex expression, with cool bloom conditions (15-18°C) inducing partial stamen reflexing and reduced pollen viability, decreasing fruit set from typical 48-55% in warm blooms to 30-40% in cool blooms, contributing to the cultivar's reputation for erratic yields.
IAO_0000114: IAO_0000122
IAO_0000115: A flower is the reproductive structure of Vitis vinifera comprising a complete set of floral organs (calyx, corolla, androecium, gynoecium) arranged in concentric whorls on a receptacle, functioning as the site of sexual reproduction through pollination and fertilization, with successful flower development determining fruit set and ultimate berry production. The grapevine flower is a perfect (bisexual) or functionally unisexual structure typically 2-4 mm in diameter at anthesis, characterized by a distinctive calyptra (fused petals forming a cap) that is shed at flower opening rather than the individual petal separation seen in most angiosperms. Flower structure comprises from outside to inside= (1) a minute calyx (five fused sepals) forming a shallow cup at the receptacle (2) five petals fused at their tips forming the calyptra that detaches as a unit during anthesis (3) five stamens positioned opposite the petals (unusual among angiosperms where stamens typically alternate with petals), each consisting of filament and anther containing pollen (4) a superior gynoecium of two fused carpels forming a two-locular ovary with typically two ovules per locule, a short style, and a wet stigma receptive to pollen. The flower is borne on a pedicel 2-8 mm long that connects to the inflorescence axis (rachis or branches) at a receptacle bearing a nectary disk surrounding the ovary base. Grapevine flowers exhibit three functional sex types despite morphological bisexuality= hermaphrodite flowers with fully functional stamens and pistil, functionally female flowers with reflex stamens or non-viable pollen but functional pistil, and functionally male flowers with functional stamens but non-receptive or aborted pistil. Flower development proceeds through distinct stages defined in the BBCH scale= BBCH 51-54 (inflorescence emergence and separation), BBCH 55-59 (individual flower buds visible and separating), BBCH 60 (first calyptra lifting), BBCH 61-65 (beginning through full bloom…
IAO_0000116: Flower in Vitis represents the fundamental reproductive unit and should be distinguished from Inflorescence (the complete flower-bearing structure), Flower_Cluster (the aggregate of flowers), and Berry (the post-fertilization fruit structure). The grapevine flower exhibits several unusual botanical features= calyptra (fused petal cap) rather than separate petals, stamens opposite rather than alternate to petals, wet stigma unusual among wind-pollinated plants, and diversity of functional sex types despite morphological similarity. Flower structure, particularly sex expression and fruit set capability, is among the most economically critical traits in viticulture, as fruit set percentage directly determines yield potential and can vary 2-3 fold between cultivars and environmental conditions. Sub-classification into Perfect_Flower with hermaphrodite versus functionally unisexual subtypes reflects the critical functional diversity underlying reproductive success and crop production in different cultivar types.
IAO_0000118: Blüte @de
IAO_0000118: Rebblüte @de
IAO_0000118: Weinblüte @de
IAO_0000118: grapevine flower
IAO_0000118: vine flower
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 98-108 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 91-106 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 185-198.
has db xref: PO:0009046

Flower Bud Separation
type: Class
subclass of: Individual Flower Separation
IAO_0000112: Cabernet Sauvignon in Napa Valley shows flower bud separation during late May Year N+1 at BBCH 57 over 1-2 days, with tightly packed 3.2-3.6 mm flower buds beginning to separate as pedicels elongate from 0.6-0.8 mm to 1.2-1.8 mm creating initial gaps between buds under warm climate conditions of 19-24°C temperature, approaching optimal flowering conditions typical of this late-season cultivar initiating pre-anthesis flower individuation
IAO_0000114: IAO_0000122
IAO_0000115: Flower bud separation represents the initial individualization phase where tightly clustered flower buds begin differentiating into distinguishable units through beginning pedicel elongation and bud expansion, marking transition from compact undifferentiated flower masses to recognizable individual flower structures. This critical initiation stage occurs during late May-early June in temperate regions Year N+1 as part of individual flower separation process, typically requiring 1-2 days as initial pedicel growth and bud enlargement create perceptible flower individuation. Separation initiation shows flower buds loosening from extremely tight packing where buds physically contact neighbors creating compressed undifferentiated appearance, toward beginning separation with small gaps appearing between adjacent buds as pedicels start extending. Initial pedicel elongation during bud separation extends flower attachment stalks from very short 0.5-1.0 mm initial length to 1.0-2.0 mm as first separation increment, with elongation creating minimal but perceptible spatial projection beginning to isolate flowers. Flower bud enlargement from 3.0-3.5 mm to 3.5-4.0 mm diameter contributes to separation as expanding buds require more space, with expansion resulting from continued flower organ growth within enclosing calyptra approaching final pre-anthesis dimensions. Bud surface characteristics during separation show smooth green calyptra tightly enclosing flower organs with seam between fused petal tips potentially becoming slightly more apparent as cap loosening begins, though cap remains firmly attached during separation with detachment occurring during subsequent anthesis. Spatial positioning of separating buds shows transition from chaotic compressed arrangement with random bud orientations to beginning organized array with buds showing more consistent upward or lateral orientation as pedicels establish positioning. Flower organ status within separating buds shows continued ma…
IAO_0000116: Flower_Bud_Separation is first of four Individual_Flower_Separation subphases, distinguished by initial flower individuation before substantial pedicel elongation. Represents beginning of transition from compact cluster to separated flowers. Transitions rapidly to Pedicel_Elongation as separation proceeds. Brief phase marking initiation of critical pre-anthesis development. Indicates imminent flowering requiring preparation and protection.
IAO_0000118: Blütenknospentrennung @de
IAO_0000118: Knospenlockerung @de
IAO_0000118: beginnende Einzelblütenisolierung @de
IAO_0000118: beginning flower individuation
IAO_0000118: bud loosening
IAO_0000118: initial flower separation
IAO_0000118: initiale Blütenseparation @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 352-355 Carmona MJ et al. (2008) Grapevine inflorescence and flower development, Adv Bot Res 47:301-337
has db xref: no direct PO equivalent

Flower Cluster
type: Class
subclass of: Inflorescence
IAO_0000112: Gewürztraminer in Alsace vineyards at BBCH 65 (full bloom) exhibits very compact flower clusters of 8-12 cm length bearing 200-400 flowers with minimal branching and tight spacing, creating dense aggregations that predictably develop into severely compact berry clusters (OIV code 9) with 150-300 deformed berries requiring aggressive disease management. Conversely, Grenache in Southern Rhône displays loose flower clusters of 15-25 cm length with 800-1500 flowers distributed across extensive primary, secondary, and tertiary branching, creating open, well-aerated structures (OIV code 2-3) that develop into large, loose berry clusters of 400-1000 berries with minimal disease pressure but increased bird damage risk. Cabernet Sauvignon in Napa Valley shows intermediate flower cluster compactness (OIV code 4-5) with 12-16 cm clusters bearing 400-600 flowers on moderate branching.
IAO_0000114: IAO_0000122
IAO_0000115: A flower cluster is the entire aggregate of flowers borne on a single grapevine inflorescence, representing the complete reproductive unit that will develop into a berry cluster (bunch) following pollination, fertilization, and fruit set, with cluster morphology serving as a critical ampelographic descriptor and determinant of disease susceptibility, harvest logistics, and wine quality potential. The flower cluster encompasses all flowers borne on the inflorescence rachis and its hierarchical branching system (primary, secondary, and tertiary branches where present), typically comprising 50-2000+ individual flowers depending on cultivar genetics, vine vigor, and previous-season developmental conditions. Flower cluster architecture reflects the underlying inflorescence branching pattern established during primordium differentiation within the dormant bud 8-12 months before anthesis, with cluster compactness determined by the ratio of flower number to total inflorescence axis length (rachis plus all branch lengths). Compact flower clusters exhibit high flower density (>15-25 flowers per cm of total axis length) resulting from either high flower number on abbreviated branching systems or from short internodal spacing, while loose flower clusters show low density (3=1) through conical (ratio 2=1-3=1) to broadly winged or compound (ratio <2=1 with pronounced lateral lobes). The spatial arrangement of flowers within the cluster profoundly influences subsequent berry development, disease dynamics, and harvest quality, as compact clusters promote humidity retention, restrict air circulation, and create conditions favoring Botrytis cinerea infection, while loose clusters facilitate drying, spray penetration, and disease management but may suffer bird predation and uneven ripening. Flower cluster morphology exhibits high heritability as a cultivar-specific trait, with compact types (Gewürztraminer, Pinot Noir, Müller-Thurgau) consistently producing tight clusters and loose ty…
IAO_0000116: Flower_Cluster represents the entire reproductive aggregate at anthesis and must be distinguished from Berry_Cluster (the mature fruit aggregate), Inflorescence (which includes the complete floral structure with all supporting axes), and individual Flower (the single reproductive unit). The flower cluster is the critical architectural unit for ampelographic classification and disease risk assessment, as compactness at flowering strongly predicts berry cluster compactness at harvest despite fruit set losses of 30-70%. Cluster compactness is among the most economically significant grapevine traits, directly affecting fungicide requirements, harvest labor costs, and wine quality potential through impacts on disease susceptibility and berry microclimate. Sub-classification into Compact, Loose, and Terminal types reflects major morphological and functional distinctions. The term 'cluster' in viticulture conventionally refers to the berry stage, but botanical accuracy requires 'flower cluster' specification when discussing the anthesis-stage structure.
IAO_0000118: Blütenbüschel @de
IAO_0000118: Blütenstand @de
IAO_0000118: Blütentraube @de
IAO_0000118: flower bunch
IAO_0000118: inflorescence cluster
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 94-98 OIV (2009). Descriptor List for Grape Varieties and Vitis Species, 2nd ed., OIV code 204 (bunch density) Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 178-185 Vasconcelos, M.C., Castagnoli, S. (2000). Leaf canopy structure and vine performance. American Journal of Enology and Viticulture 51=390-396.
has db xref: PO:0009046

Flower Cluster Separation
type: Class
subclass of: Inflorescence Development
IAO_0000112: Merlot in Bordeaux shows flower cluster separation during mid-late May Year N+1 at late BBCH 55-early 57 over 6-7 days, with 22-30 primary branches separating along rachis creating 2-4 mm spacing between branch attachment points, secondary branches where present separating 1-2 mm on primary branches, establishing compound cluster architecture with distinguishable flower groups under oceanic spring conditions of 16-20°C mean temperature, adequate moisture, developed photosynthetic capacity, typical of this moderately compound mid-season cultivar approaching flowering readiness
IAO_0000114: IAO_0000122
IAO_0000115: Flower cluster separation represents the developmental phase where compact undifferentiated inflorescence regions differentiate into distinct flower groups through localized spacing development, establishing recognizable cluster organization with separated groups of flowers that will further individualize during subsequent development, corresponding to late BBCH 55 through early BBCH 57 stages. This important organizational phase occurs during mid-May in temperate regions Year N+1 following initial inflorescence elongation, typically spanning 5-7 days as coordinated differential growth creates spatial separation between flower groups revealing underlying architectural pattern established during previous season primordium formation. Cluster separation mechanism involves differential branch elongation with primary branches extending at varying rates creating unequal spacing, localized rachis elongation between branch attachment points generating gaps, and beginning secondary branch spreading where present establishing hierarchical spatial organization. Primary cluster separation proceeds through primary branch differentiation from main rachis with branches elongating and angling away from axis creating first-order spatial organization, with branch spacing along rachis typically 2-5 mm reflecting primordium formation pattern from previous season. Secondary cluster separation occurs in compound architectures where secondary branches separate from primary branches creating second-order spatial organization, with secondary branch spacing typically 1-3 mm establishing fine-scale architectural pattern. Developmental progression shows basipetal-acropetal gradient with apical regions often showing earlier separation reflecting advanced development in earlier-formed structures, while basal regions show progressive separation as development proceeds, creating temporal heterogeneity within inflorescence. Cluster definition emerges during separation as grouped flowers on branch t…
IAO_0000116: Flower_Cluster_Separation represents organizational phase within Inflorescence_Development distinguishing flower groups before individual flower separation. Follows Inflorescence_Expansion. Subdivided into Primary_Cluster_Separation, Secondary_Cluster_Separation, Cluster_Spacing_Development, and Individual_Cluster_Definition. Transitions to Individual_Flower_Separation as flowers individualize. Important for establishing cluster microenvironment affecting disease and quality. Architectural expression reveals previous season primordium formation pattern.
IAO_0000118: Blütengruppenseparation @de
IAO_0000118: Blütenstandskompartimentierung @de
IAO_0000118: Gescheinsgliederung @de
IAO_0000118: Teilblütenstandsseparation @de
IAO_0000118: cluster group separation
IAO_0000118: flower group definition
IAO_0000118: inflorescence compartmentalization
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 340-350 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Carmona MJ et al. (2008) Grapevine inflorescence and flower development, Adv Bot Res 47:301-337
has db xref: no direct PO equivalent

Flower Description
type: Class
subclass of: Ampelographic Description
IAO_0000112: The flower description of Cabernet Sauvignon documents perfect (hermaphrodite) flowers (OIV 151:3) with five erect stamens bearing fertile anthers producing abundant viable pollen (>90% stainability with Alexander's stain), a well-developed pistil with a receptive bifid stigma on a short style above a bicarpellate ovary containing 2-4 ovules, and a green calyptra that detaches cleanly at the base during anthesis (capfall) — this fully functional hermaphrodite flower enables self-pollination and reliable fruit set (typically 30-50% of flowers setting berries) without requiring cross-pollination from other cultivars, the standard condition for the vast majority of commercially grown V. vinifera wine and table grape cultivars.
IAO_0000114: IAO_0000122
IAO_0000115: An ampelographic description component that documents the morphological characteristics of the grapevine flower, recording the flower type (hermaphrodite, functionally female, or male), the structure and size of stamens and pistil, the calyptra (fused petal cap) morphology, and the functional relationships between reproductive organs that determine pollination biology, fruit set efficiency, and the requirement for cross-pollination in cultivars with imperfect flowers.
IAO_0000116: Flower_Description addresses the brief but critically important reproductive phase of the grapevine annual cycle — flowering (anthesis) occupies only 7-14 days (typically late May to mid-June in northern hemisphere temperate viticulture) but determines the number and distribution of berries that constitute the harvestable crop. The grapevine flower is structurally distinctive among angiosperms — the five petals are fused at the apex to form a cap-like calyptra (operculum) that detaches at the base and is shed as a single unit during anthesis (a process termed capfall or calyptra abscission), exposing the stamens and pistil simultaneously and enabling both self-pollination and wind-mediated cross-pollination within the 2-4 day window of stigma receptivity: this unusual floral mechanism, combined with the small size of individual flowers (3-5 mm diameter), makes grapevine flower morphology difficult to observe without magnification, limiting the practical utility of floral descriptors for routine cultivar identification compared to vegetative and fruit characters. Nevertheless, flower type (hermaphrodite versus functionally female) is a critically important cultivar attribute because functionally female cultivars (e.g., some table grape varieties and wild V. vinifera subsp. sylvestris) require nearby planting of hermaphrodite pollinizer cultivars for fruit set.
IAO_0000118: Blüten-Beschreibung @de
IAO_0000118: Blütenmorphologie @de
IAO_0000118: floral morphology description
IAO_0000118: flower characterization
IAO_0000118: reproductive organ documentation
IAO_0000118: reproduktive Organ-Dokumentation @de
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press Carmona MJ et al. (2008) A molecular genetic perspective of reproductive development in grapevine, Journal of Experimental Botany 59: 2579-2596
has db xref: PO:0009046

Flower Spacing Completion
type: Class
subclass of: Individual Flower Separation
IAO_0000112: Cabernet Franc in Loire Valley shows flower spacing completion during early June Year N+1 at BBCH 59 over 1-2 days, with 300-550 individual flowers per cluster achieving final spacing of 4-7 mm on pedicels of 3.0-4.5 mm, flower buds 4.5-5.0 mm showing advanced cap loosening preparing for anthesis initiation within 24-36 hours, under temperate maritime conditions of 19-23°C temperature, 50-65% relative humidity, favorable for imminent flowering in this moderately loose-clustered vigorous mid-season cultivar
IAO_0000114: IAO_0000122
IAO_0000115: Flower spacing completion represents the final pre-anthesis arrangement phase where individual flowers achieve definitive spatial positioning establishing optimal inter-flower distances for pollination, air circulation, and accommodation of developing berries, marking culmination of inflorescence development and readiness for flowering. This culminating organizational stage occurs during early June in temperate regions Year N+1 as individual flower separation concludes, typically representing final 1-2 days of development before anthesis initiation at BBCH 59 immediately preceding flowering. Completion achievement involves cessation of pedicel elongation at final lengths of 2-5 mm establishing permanent flower attachment dimensions, finalization of flower positioning with stable spatial orientations, and cluster architecture stabilization with growth processes declining as structure transitions from development to reproductive function. Final spacing characteristics show inter-flower distances typically 3-8 mm depending on cultivar architecture and pedicel length, with spacing adequate for air circulation around individual flowers promoting rapid drying and reducing disease pressure, sufficient for pollen transfer between flowers during wind-assisted self-pollination, and appropriate for accommodating berry expansion after fruit set without excessive crowding. Spatial optimization during completion may involve minor positioning adjustments through differential pedicel growth or branch repositioning, creating more uniform flower distribution and improved microenvironmental conditions within cluster. Flower arrangement pattern at completion reveals complete architectural expression reflecting previous season primordium formation with branching hierarchy fully realized, current season environmental effects on elongation and spacing development integrated, and genetic architectural program completely manifested in final cluster structure. Microenvironmental characterist…
IAO_0000116: Flower_Spacing_Completion is fourth and final Individual_Flower_Separation subphase, distinguished by achievement of final pre-anthesis spatial arrangement. Follows Flower_Bud_Separation, Pedicel_Elongation, and Individual_Flower_Visibility. Represents culmination of entire Inflorescence_Development spanning two growing seasons. Transitions immediately to Flowering phase as anthesis initiates. Critical milestone indicating flowering readiness and requiring optimal conditions for successful bloom.
IAO_0000118: Blütenabstandsabschluss @de
IAO_0000118: Vorblüten-Positionierung @de
IAO_0000118: abgeschlossene Blütenverteilung @de
IAO_0000118: completed flower arrangement
IAO_0000118: final flower spacing
IAO_0000118: finale Blütenanordnung @de
IAO_0000118: pre-anthesis positioning
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 358-365 Lorenz DH et al. (1995) Growth Stages of the Grapevine, Nachrichtenbl. Deut. Pflanzenschutzd. 47:193-200 Carmona MJ et al. (2008) Grapevine inflorescence and flower development, Adv Bot Res 47:301-337
has db xref: no direct PO equivalent

Flower Type Description
type: Class
subclass of: Flower Description
IAO_0000112: The flower type description of Corinto Nero (syn. Korinthiaki, the traditional seedless raisin grape) documents functionally female flowers (OIV 151:4) with well-developed pistils bearing receptive stigmas but reflexed stamens that release sterile, non-viable pollen — this functionally female condition means Corinto Nero cannot self-pollinate and requires wind-borne or insect-transferred pollen from nearby hermaphrodite cultivars for fertilization and seeded berry development, although in practice Corinto Nero is cultivated specifically for its capacity to produce parthenocarpic (seedless, unfertilized) berries that develop without pollination into the small, seedless Zante currants of commerce. The functionally female flower type contrasts with the hermaphrodite flowers of nearly all modern wine grape cultivars (OIV 151:3), which represent the derived condition selected during domestication from the ancestral dioecious (separate male and female plants) state of wild V. vinifera subsp. sylvestris.
IAO_0000114: IAO_0000122
IAO_0000115: A flower description component that records the sexual type of the grapevine flower according to OIV descriptor 151, classifying flowers as hermaphrodite (type 3, fully developed functional stamens and pistil, capable of self-pollination), functionally female (type 4, developed pistil with reflexed non-functional stamens producing sterile pollen, requiring cross-pollination), or male (type 1, developed stamens with rudimentary non-functional pistil, producing pollen but no fruit), with flower type being a fundamental cultivar attribute that determines pollination requirements, fruit set biology, and vineyard planting design.
IAO_0000116: Flower_Type_Description documents the fundamental reproductive biology attribute that connects grapevine breeding history, domestication genetics, and vineyard management. Wild V. vinifera subsp. sylvestris is dioecious — individual plants are either male (producing pollen but no fruit) or female (producing fruit but requiring cross-pollination) — a condition controlled by a sex-determining locus on chromosome 2 containing linked genes for male sterility and female sterility. The transition from dioecy to hermaphroditism was one of the key events in grapevine domestication, occurring through a mutation that inactivated the female sterility gene while maintaining pollen fertility, producing the self-fertile hermaphrodite flower type that characterizes virtually all cultivated V. vinifera: this hermaphroditic condition eliminated the need for dedicated pollinizer plants and enabled the vegetative propagation of individual productive genotypes without concern for pollination requirements. The small number of cultivated varieties retaining functionally female flowers (Corinto Nero, some Sultana-type cultivars, rare wine grapes such as Madeleine Angevine) represent either incomplete domestication selection or secondary loss of pollen function, and their cultivation requires either intentional cross-pollination management or exploitation of parthenocarpic fruit development.
IAO_0000118: Blütengeschlecht-Klassifizierung @de
IAO_0000118: Blütentyp-Beschreibung @de
IAO_0000118: Reproduktionstyp-Charakterisierung @de
IAO_0000118: floral gender classification
IAO_0000118: reproductive type characterization
IAO_0000118: sexual flower type record
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition This P et al. (2006) Historical origins and genetic diversity of wine grapes, Trends in Genetics 22: 511-519 Fechter I et al. (2012) Candidate genes within a 143 kb region of the flower sex locus in Vitis, Molecular Genetics and Genomics 287: 247-259 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press
has db xref: PO:0009046

Flower Type Disposition
type: Class
subclass of: Flowering Disposition
IAO_0000112: Wild Vitis species are predominantly dioecious with separate male and female vines, while domesticated V. vinifera cultivars are 99% hermaphroditic due to selection during domestication. The sex-determining region on chromosome 2 spans approximately 150 kb and includes the VviFSEX gene. Flower sex ratios in wild V. vinifera ssp. sylvestris populations show approximately 50% male, 40% female, and 10% hermaphrodite individuals.
IAO_0000114: IAO_0000122
IAO_0000115: A flowering disposition that is the inherited capacity of a Vitis vinifera plant to develop flowers of a specific sexual morphology, determined by the functional presence or absence of male (androecium) and female (gynoecium) reproductive organs within individual flowers.
IAO_0000116: Flower_Type_Disposition serves as the parent class for specific sex morphologies. Grapevine flower sex determination involves a two-locus genetic model with male-sterility and female-sterility factors. Hermaphroditism arose through a mutation suppressing female-sterility in male flowers. Some cultivars show partial reversion to ancestral forms under stress conditions.
IAO_0000118: Blütengeschlecht @de
IAO_0000118: Blütenmorphologie-Disposition @de
IAO_0000118: Blütentyp @de
IAO_0000118: floral morphology trait
IAO_0000118: flower sex type
IAO_0000118: sexual type disposition
IAO_0000119: Picq S et al. (2014) A small XY chromosomal region explains sex determination in wild dioecious V. vinifera and the reversal to hermaphroditism in domesticated grapevines. BMC Plant Biology 14:229 This P et al. (2006) Historical origins and genetic diversity of wine grapes. Trends in Genetics 22:511-519
has db xref: PO:0009046

Flowering
type: Class
subclass of: Grapevine Phenological Process
IAO_0000112: Merlot in Bordeaux shows flowering during early-mid June Year N+1 at BBCH 60-69 over 8-10 days, progressing from first flowers opening June 5-7 through peak anthesis June 8-12 with 60-80% flowers open simultaneously to late anthesis completing June 14-16, achieving 45-60% fruit set under oceanic climate conditions of 18-25°C temperature, 50-70% relative humidity, light winds, and no significant rain during bloom, typical of this mid-season moderately productive cultivar producing 300-450 berries per cluster
IAO_0000114: IAO_0000122
IAO_0000115: Flowering represents the critical reproductive phase encompassing anthesis, pollination, and fertilization processes where flowers open through cap shedding, pollen releases and transfers to receptive stigmas, and fertilization occurs establishing zygotes that will develop into seeds and berries, determining fruit set and yield for the season. This essential reproductive period occurs during early-mid June in temperate regions Year N+1 following inflorescence development, typically spanning 7-14 days from first flower opening through completion of anthesis across cluster depending on environmental conditions and developmental uniformity. Flowering encompasses cap shedding where fused petal calyptra detaches exposing reproductive organs, pollen release through anther dehiscence liberating mature pollen grains, pollination through wind-assisted self-pollination transferring pollen to stigmas, pollen germination on receptive stigma surfaces, pollen tube growth through style tissues delivering sperm cells to ovules, and fertilization with sperm-egg fusion initiating embryo development and endosperm formation. The process shows characteristic progression beginning with sporadic early flower opening, accelerating through peak anthesis when maximum flowers open simultaneously, and declining during late anthesis as final flowers complete opening, with entire cluster typically requiring 5-10 days to complete flowering depending on developmental synchrony. Grapevine flowers show distinctive morphology with pentamerous organization having five sepals fused into calyptra cap, five petals fused and coherent with calyptra forming cap that sheds as unit, five stamens with anthers producing pollen, and superior bicarpellate ovary containing typically four ovules though only 0-4 develop into seeds. Cap shedding mechanism involves abscission zone development at junction between fused petals and receptacle, with zone cells degrading middle lamella through enzymatic activity creating s…
IAO_0000116: Flowering represents critical reproductive phase within Grapevine_Phenological_Process determining yield and quality. Distinguished from Inflorescence_Development which establishes structure and from Fruit_Set which follows successful fertilization. Subdivided into Anthesis covering flower opening and pollination, and subsequent fertilization and early berry development phases. Environmental conditions during flowering critically affect success. Timing represents major phenological marker. Corresponds to BBCH 60-69.
IAO_0000118: Anthese @de
IAO_0000118: Blühphase @de
IAO_0000118: Blüte @de
IAO_0000118: Blütezeit @de
IAO_0000118: anthesis period
IAO_0000118: bloom
IAO_0000118: flowering period
IAO_0000118: reproductive phase
IAO_0000118: reproduktive Phase @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 360-385 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 275-295 Pratt C (1971) Reproductive anatomy in cultivated grapes, Am J Enol Vitic 22:92-109 Carmona MJ et al. (2008) Grapevine inflorescence and flower development, Adv Bot Res 47:301-337
has db xref: no direct PO equivalent

Flowering Disposition
type: Class
subclass of: Reproductive Disposition
IAO_0000112: Grapevine flowering (anthesis) occurs over 5-15 days per vine, with Sauvignon Blanc completing flowering in 6-8 days under warm conditions (daily mean >18°C) while Cabernet Franc may require 12-15 days during cool springs. Individual flower opening involves calyptra abscission triggered by turgor pressure, typically occurring between 06:00-10:00 hours. A single inflorescence contains 100-500 individual flowers depending on cultivar, with Grenache averaging 350-450 flowers and Pinot Noir 150-250 flowers per cluster.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive disposition that is the inherited capacity of a Vitis vinifera plant to develop functional inflorescences and individual flowers, encompassing traits related to flower organogenesis, calyptra formation, anthesis timing, and the coordination of male and female reproductive structures within flowers.
IAO_0000116: Flowering_Disposition encompasses both the structural aspects of flower development and the temporal dynamics of anthesis. The grapevine flower is small (2-3 mm diameter), hypogynous, and pentamerous with a distinctive calyptra (fused petals) rather than separate petals. Flowering duration and synchrony significantly impact fruit set success and cluster uniformity.
IAO_0000118: Blühdisposition @de
IAO_0000118: Blühfähigkeit @de
IAO_0000118: Blühvermögen @de
IAO_0000118: anthesis disposition
IAO_0000118: bloom trait
IAO_0000118: flowering capacity
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 95-115 Vasconcelos MC et al. (2009) The flowering process of Vitis vinifera: a review. American Journal of Enology and Viticulture 60:411-434
has db xref: PO:0009046

Flowering Synchrony Quality
type: Class
subclass of: Intra Plant Synchrony Quality
IAO_0000112: Flowering synchrony assessment in Pinot Noir comparing shoots of different vigor reveals the vigor effect on bloom coordination, with moderate-vigor shoots (balanced carbohydrate status) showing high flowering synchrony (90% of flowers within individual clusters opening within 3-day window, minimal between-cluster variation), while excessively vigorous shoots (vegetative sink competition) show reduced synchrony (only 65% of flowers within 3-day window, basal clusters delayed relative to apical), with the synchrony reduction in vigorous shoots correlating with increased shot berry incidence from asynchronous pollination, demonstrating how vine balance affects flowering synchrony with fruit set consequences.
IAO_0000114: IAO_0000122
IAO_0000115: Flowering synchrony quality is an intra-plant synchrony quality that represents the temporal coordination of flowering among different inflorescences and flowers within a single grapevine, characterizing the uniformity of bloom timing that affects pollination success, fruit set uniformity, and the subsequent homogeneity of berry populations through their common fertilization timing. Within the BFO framework, this quality specifically addresses the flowering dimension of intra-plant synchrony, distinguishing bloom coordination from earlier bud break or later ripening synchrony while recognizing that flowering synchrony critically affects fruit set success (synchronized flowering enabling effective self-pollination among flowers opening simultaneously) and establishes the developmental age uniformity of the resulting berry population. The ontological significance lies in flowering synchrony determining both immediate fruit set success and subsequent berry homogeneity, where synchronized flowering enables effective pollen transfer among simultaneously receptive flowers, produces berry populations with common fertilization dates that will develop and ripen together, and compresses the flowering period reducing exposure to adverse weather during this vulnerable stage. The factors affecting flowering synchrony include shoot developmental uniformity (established at bud break and propagating to flowering), cluster position (basal clusters often flowering before apical clusters within shoots), environmental conditions during flowering (temperature affecting flowering rate and thus the spread of bloom across organs), and the inherent synchrony characteristics of different cultivars (some varieties showing naturally more compressed flowering than others). The fruit set implications of flowering synchrony involve the coincidence of pollen release and stigma receptivity necessary for successful fertilization, where synchronized flowering ensures that flowers throughout the vine …
IAO_0000116: Flowering_Synchrony_Quality addresses the coordination of bloom timing affecting pollination success and berry population uniformity. This quality determines both immediate fruit set and subsequent berry homogeneity through common fertilization timing. The class supports fruit set prediction and quality assessment through flowering synchrony characterization.
IAO_0000118: Anthesensynchronie @de
IAO_0000118: Bestäubungsfensteruniformität @de
IAO_0000118: Blühsynchronie @de
IAO_0000118: Blütenuniformität @de
IAO_0000118: anthesis synchrony
IAO_0000118: bloom uniformity
IAO_0000118: flowering coordination
IAO_0000118: pollination window uniformity
IAO_0000119: Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 59-144 May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119
has db xref: PO:0009049

Flowering Timing Description
type: Class
subclass of: Phenological Timing Description
IAO_0000112: The flowering timing description of Merlot documents early-medium flowering (OIV 302:3-5) — reaching 50% capfall approximately 2-3 days before Chasselas in Bordeaux, typically during the first week of June (June 1-10 at Saint-Émilion), approximately 5-7 days before Cabernet Sauvignon at the same site. The flowering-to-harvest interval for Merlot at Bordeaux averages 110-115 days, placing Merlot harvest in mid-to-late September — the earlier flowering and consequently earlier harvest of Merlot compared to Cabernet Sauvignon (harvest mid-October) is the fundamental phenological reason why Merlot dominates the cooler, earlier-harvesting Right Bank appellations (Saint-Émilion, Pomerol) while Cabernet Sauvignon dominates the warmer, later-harvesting Left Bank (Médoc, Graves), with the 10-15 day harvest date difference determining which cultivar achieves optimal ripeness before autumn rainfall and temperature decline compromise fruit quality.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological timing description component that records the date at which 50% of flowers have shed their calyptras (capfall, E-L stage 23, Baggiolini stage I, BBCH 65) — the phenological event marking full bloom and the critical pollination/fertilization period — scored according to OIV descriptor 302 on a scale from very early (state 1) to very late (state 9) relative to Chasselas, with flowering timing determining the expected harvest date (approximately 100-120 days later for most cultivars), the vulnerability to poor fruit set from unfavorable bloom-period weather, and the first temporal anchor for vintage quality prediction.
IAO_0000116: Flowering_Timing_Description documents the phenological event that is the most critical determinant of vintage success — flowering represents the irreversible commitment of the vine's reproductive effort, and the weather conditions during the 7-14 day bloom period have a disproportionate impact on fruit set, cluster compactness, and ultimately yield and quality. The flowering date is the product of two accumulated thermal intervals — the budbreak-to-flowering period (typically 55-75 days, requiring 350-500 GDD base 10°C depending on cultivar) and the budbreak date itself — with the budbreak-to-flowering interval being more consistent across years than the absolute flowering date because this interval is primarily temperature-driven with minimal photoperiod effect: the consistency of the flowering-to-harvest interval (approximately 100-120 days, or 1,100-1,500 GDD base 10°C, depending on cultivar) makes flowering date the earliest reliable predictor of harvest date, enabling advance planning of harvest logistics, winery scheduling, and labor requirements. The critical sensitivity of fruit set to bloom-period weather — temperatures below 15°C or above 35°C during anthesis reduce pollen viability and stigma receptivity, while rainfall during bloom washes pollen from stigmatic surfaces and promotes calyptra retention (failure of capfall) — means that flowering timing also determines the probability of poor fruit set, with early-flowering cultivars at greater risk from cool, wet conditions (early June being statistically cooler and wetter than mid-June in many European regions) and late-flowering cultivars benefiting from the generally warmer, drier conditions of later June.
IAO_0000118: Anthese-Datum @de
IAO_0000118: Blütezeitpunkt-Beschreibung @de
IAO_0000118: Vollblüte-Dokumentation @de
IAO_0000118: anthesis date description
IAO_0000118: bloom timing record
IAO_0000118: flowering period documentation
IAO_0000119: OIV (2009) OIV Descriptor List for Grape Varieties and Vitis Species, 2nd Edition Jones GV and Davis RE (2000) Climate influences on grapevine phenology, American Journal of Enology and Viticulture 51: 249-261 May P (2004) Flowering and Fruitset in Grapevines, Lythrum Press Duchêne E and Schneider C (2005) Grapevine and climatic changes, Agronomy for Sustainable Development 25: 93-99
has db xref: PO:0007616

Flowering Timing Disposition
type: Class
subclass of: Phenological Timing Disposition
IAO_0000112: Flowering occurs 50-80 days after budbreak across V. vinifera cultivars, with the interval showing less variability (CV 8-12%) than budbreak timing itself (CV 12-22%) due to the stabilizing effect of accumulated thermal time. Chardonnay reaches 50% capfall (BBCH 65) after accumulating 350-400 GDD (base 10°C) from budbreak, while Grenache requires 450-550 GDD to the same stage. The flowering window per cultivar spans 8-15 days, with individual vine flowering duration of 5-10 days under favorable conditions. Optimal flowering temperatures of 20-25°C promote rapid, synchronized anthesis temperatures below 15°C extend flowering duration by 50-100% and reduce fruit set.
IAO_0000114: IAO_0000122
IAO_0000115: A phenological timing disposition that is the inherited capacity of a Vitis vinifera plant to initiate and complete anthesis (BBCH 60-69) at a characteristic time relative to budbreak and environmental conditions, determining the calendar period of pollination and fruit set and influencing growing season partitioning between vegetative and reproductive development.
IAO_0000116: Flowering_Timing_Disposition serves as the parent class for early and late flowering categories. The timing of flowering critically affects fruit set success through temperature effects on pollen germination and tube growth. Flowering timing also determines the interval available for berry development and ripening, with later flowering compressing the post-veraison period. Climate change is advancing flowering by 2-3 days per decade in many regions, potentially shifting bloom into warmer or cooler periods depending on latitude.
IAO_0000118: Anthese-Timing @de
IAO_0000118: Blühtermin @de
IAO_0000118: Blühzeitpunkt @de
IAO_0000118: anthesis timing
IAO_0000118: bloom timing
IAO_0000118: flowering phenology trait
IAO_0000119: Zapata D et al. (2017) Predicting key phenological stages for 17 grapevine cultivars (Vitis vinifera L.). American Journal of Enology and Viticulture 68:60-72 Caffarra A, Eccel E (2011) Projecting the impacts of climate change on the phenology of grapevine in a mountain area. Australian Journal of Grape and Wine Research 17:52-61
has db xref: PO:0007616

Foliar Application Specification
type: Class
subclass of: Nutrition Management Description
IAO_0000112: The foliar application specification for a Riesling vineyard on calcareous limestone soils in the Rheingau addresses two deficiency conditions — iron chlorosis corrected by 3 applications of chelated iron (Fe-EDDHA at 2 kg/ha in 400 L water) at E-L 9, E-L 15, and E-L 19 to maintain photosynthetic function in young leaves that develop interveinal chlorosis characteristic of lime-induced iron deficiency (soil pH 7.8, active CaCO3 12%, Olsen-P adequate but iron sequestered by carbonate), and magnesium deficiency addressed by 4 applications of magnesium sulfate (MgSO4·7H2O at 10 kg/ha in 400 L water with 0.1% non-ionic surfactant) at véraison and post-véraison intervals to prevent the interveinal reddening of basal leaves that reduces photosynthetic capacity during the critical sugar accumulation period — foliar applications are scheduled for early morning (before 09:00) or late afternoon (after 17:00) when stomata are open and leaf surface temperature is below 25°C to maximize absorption and minimize phytotoxicity risk.
IAO_0000114: IAO_0000122
IAO_0000115: A nutrition management description that documents the direct application of nutrient solutions to grapevine leaf surfaces for absorption through stomata and cuticle, specifying the nutrient element, chemical form, concentration, spray volume, surfactant or adjuvant inclusion, application timing, and repeat schedule designed to correct specific nutritional deficiencies or provide supplemental nutrition during critical developmental windows when soil uptake is insufficient.
IAO_0000116: Foliar_Application_Specification documents the targeted nutritional intervention used when soil-based nutrient supply is inadequate due to soil chemistry constraints (high pH-induced micronutrient unavailability, antagonistic ion competition), root function limitations (drought, waterlogging, root disease), or the need for rapid correction of acute deficiency during critical developmental windows. Foliar absorption provides a pathway that bypasses soil chemistry limitations — iron, zinc, manganese, and boron deficiencies caused by high soil pH or carbonate content can often be corrected only through foliar application because soil-applied forms of these elements are rapidly immobilized in calcareous soils: foliar nutrient uptake occurs through both stomatal and cuticular pathways, with stomatal absorption providing faster uptake of ionic forms while cuticular penetration of chelated forms provides sustained delivery even when stomata are partially closed. The limitations of foliar nutrition include the small quantities absorbable per application (typically 5-15% of soil-applied rates), the need for multiple applications to sustain tissue concentrations, and the risk of leaf burn from excessive concentration or inappropriate application timing.
IAO_0000118: Blattapplikations-Protokoll @de
IAO_0000118: Blattdüngungs-Spezifikation @de
IAO_0000118: foliar feeding specification
IAO_0000118: foliar nutrition documentation
IAO_0000118: foliare Nährstoffversorgung-Dokumentation @de
IAO_0000118: leaf nutrient spray protocol
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 175-195 Christensen LP (2005) Foliar fertilization in vine mineral nutrition management programs, in Christensen LP and Smart DR (eds) Proceedings of the Soil Environment and Vine Mineral Nutrition Symposium, ASEV pp: 83-90 White RE (2015) Understanding Vineyard Soils 2nd Ed, Oxford University Press pp: 120-135
has db xref: no direct PO equivalent

Foliar Phylloxera Resistance Disposition
type: Class
subclass of: Phylloxera Resistance Disposition
disjoint with: Root Phylloxera Resistance Disposition
IAO_0000112: Comparative analysis of Foliar_Phylloxera_Resistance_Disposition at Cornell University evaluated leaf galling responses across 35 Vitis accessions following controlled exposure to phylloxera crawlers applied to expanding leaves. Gall density (galls per 100 cm² leaf area), gall size, and phylloxera reproduction within galls were assessed at 21 days post-infestation. V. vinifera cultivars ('Chardonnay', 'Cabernet Sauvignon', 'Riesling') demonstrated strong Foliar_Phylloxera_Resistance_Disposition with gall densities of 0-0.8 galls/100cm², minimal successful gall formation, and no sustained phylloxera reproduction. In contrast, V. riparia accessions—though highly resistant to root phylloxera—showed extreme leaf susceptibility with gall densities of 45-120 galls/100cm², large functional galls, and active reproduction averaging 35 offspring per gall. V. labrusca and V. labrusca hybrids ('Concord', 'Catawba') showed intermediate responses (8-25 galls/100cm²). Histological examination revealed that phylloxera probing on V. vinifera leaves triggered localized cell death within 24 hours, preventing the coordinated cell proliferation required for gall formation. On susceptible V. riparia, no cell death response occurred, and gall development proceeded normally. This inverse pattern of foliar versus root resistance demonstrates that Foliar_Phylloxera_Resistance_Disposition is genetically and mechanistically distinct from Root_Phylloxera_Resistance_Disposition.
IAO_0000114: IAO_0000122
IAO_0000115: A Foliar_Phylloxera_Resistance_Disposition is a Phylloxera_Resistance_Disposition that inheres in a Vitis plant and is realized through defense processes that prevent or limit feeding, gall formation, and population development by the gallicole (leaf-feeding) form of grape phylloxera (Daktulosphaira vitifoliae) on foliage. This disposition represents resistance to a different phase of the phylloxera life cycle than root resistance, addressing the aerial galls that form on leaf undersides when winged or crawling phylloxera colonize leaves. Foliar phylloxera galls are pouch-like structures opening on the lower leaf surface, each containing a fundatrix female that reproduces parthenogenetically, with subsequent generations either remaining on leaves or migrating to roots. While foliar phylloxera infestation is less economically damaging than root infestation—rarely causing significant vine decline—heavy galling can reduce photosynthetic area, stress young vines, and serves as a population reservoir for root colonization. Interestingly, susceptibility patterns to foliar versus root phylloxera are often inversely related among Vitis species: American species (V. riparia, V. rupestris) that show strong root resistance often support extensive leaf galling, while V. vinifera with catastrophic root susceptibility shows resistance to leaf gall formation. This inverse relationship suggests different genetic control of resistance in different tissues. Mechanisms of foliar resistance include leaf anatomical features preventing gall initiation, hypersensitive response killing cells at probing sites, and failure of leaves to undergo the cell proliferation required for gall formation.
IAO_0000116: Foliar_Phylloxera_Resistance_Disposition is_a Phylloxera_Resistance_Disposition. This class addresses resistance to the gallicole (leaf-feeding) form, which is economically less important than root resistance but biologically fascinating due to the inverse susceptibility pattern between V. vinifera (leaf resistant, root susceptible) and American species (leaf susceptible, root resistant). The child class Gall_Formation_Resistance_Disposition specifically addresses the cellular mechanisms preventing leaf gall development. Foliar phylloxera populations can serve as inoculum source for root colonization, making leaf resistance potentially relevant for integrated phylloxera management even where root resistance is provided by rootstocks.
IAO_0000118: Blattgallen-Resistenz @de
IAO_0000118: Blattreblaus-Resistenz-Disposition @de
IAO_0000118: Gallikolenresistenz @de
IAO_0000118: foliar galling immunity
IAO_0000118: gallicole resistance
IAO_0000118: leaf gall resistance
IAO_0000119: Granett J et al. (2001) Biology and management of grape phylloxera, Annual Review of Entomology 46:387-412 Forneck A, Huber L (2009) (A)sexual reproduction - a review of life cycles of grape phylloxera, Daktulosphaira vitifoliae, Entomologia Experimentalis et Applicata 131:1-10 Sterling C (1952) Ontogeny of the phylloxera gall of grape leaf, American Journal of Botany 39:6-15
has db xref: PO:0025034

Foliar Phylloxera Resistant Rootstock Role
type: Class
subclass of: Phylloxera Resistant Rootstock Role
disjoint with: Root Phylloxera Resistant Rootstock Role
IAO_0000112: V. riparia-derived rootstocks such as Riparia Gloire de Montpellier show high foliar phylloxera resistance with fewer than 3 galls per leaf under heavy gallicole pressure, essential for maintaining healthy mother-vine canopies in rootstock multiplication blocks in Champagne and Burgundy. V. rupestris-based rootstocks including St. George exhibit moderate foliar resistance (10-20 galls per leaf) in exposed nursery conditions. V. berlandieri × V. riparia crosses such as SO4 and 5BB Kober demonstrate intermediate foliar resistance, with gall formation reduced by 60-80% compared to susceptible V. vinifera cultivars like Chasselas or Riesling in Austrian and German mother-vine plantations.
IAO_0000114: IAO_0000122
IAO_0000115: A phylloxera-resistance rootstock role that inheres in a grafted rootstock by virtue of its specific capacity to resist or suppress leaf-galling (gallicole) forms of grape phylloxera (Daktulosphaira vitifoliae). Although rootstock foliage is typically not exposed in commercial grafted vineyards, foliar phylloxera resistance is relevant in rootstock mother-vine blocks where rootstock foliage is directly exposed to gallicole attack, in ungrafted rootstock nurseries, and in breeding programs evaluating overall phylloxera resistance profiles. Foliar resistance mechanisms include leaf epidermal thickness, trichome density that inhibits crawler settling, rapid localized necrosis at oviposition sites, production of volatile terpenoids that deter egg-laying, and reduced nutritional suitability of mesophyll tissue for gall development. Resistance is quantified by gall density per leaf (resistant genotypes typically showing fewer than 5 galls per leaf versus 50-200+ on susceptible V. vinifera foliage) and by egg production per gall (fewer than 20 eggs in resistant genotypes versus 200-500 in susceptible hosts).
IAO_0000116: Foliar_Phylloxera_Resistant_Rootstock_Role is ontologically specific to the gallicole (leaf-galling) phylloxera life cycle form. In standard commercial viticulture with grafted vines, the rootstock foliage is underground or absent foliar resistance becomes operationally relevant primarily in propagation systems (mother-vine blocks, nurseries) and in regions where ungrafted rootstock plantings or rootstock suckers provide canopy for gallicole colonization. Certain V. vinifera cultivars (e.g., Frontenac, some Muscadinia × Vitis hybrids) show natural foliar resistance, but these are classified under scion-related roles rather than rootstock roles.
IAO_0000118: blattreblausresistente Unterlage @de
IAO_0000118: foliar phylloxera resistant rootstock
IAO_0000118: gallicol-resistente Unterlage @de
IAO_0000118: gallicole phylloxera resistant rootstock
IAO_0000118: gegen Blattreblaus resistente Unterlage @de
IAO_0000118: leaf phylloxera resistant rootstock
IAO_0000119: Forneck A, Huber L (2009) (A)sexual reproduction – a review of life cycles of grape phylloxera, Journal of Insect Science 9: 1-10 Powell KS (2012) A holistic approach to future management of grapevine phylloxera, Springer pp.: 219-251 Granett J et al. (2001) Biology and management of grape phylloxera, Annual Review of Entomology 46: 387-412 Nabity PD et al. (2013) Leaf-galling phylloxera on grapes reprograms host metabolism and morphology, PNAS 110(41): 16663-16668
has db xref: PO:0025034

Following Season Proleptic Shoot
type: Class
subclass of: Proleptic Lateral Shoot
IAO_0000112: A following-season proleptic shoot on Vitis vinifera cv. Pinot Noir, axillary bud formed at node 8 during previous growing season (June year 1), entered and maintained dormancy through winter (November-March), activated during normal spring budbreak (late April year 2) concurrent with primary bud breakage from winter positions, emerged as lateral shoot from previous season's cane (now mature one-year wood) at similar timing to primary shoots, developed to 62cm length by August with 9 leaves, representing standard proleptic timing (spring emergence following dormancy) contrasting with delayed variants showing late-season activation, this following-season lateral arose following partial winter freeze damage reducing primary bud survival and potentially stimulating compensatory axillary activation creating both primary shoot emergence from surviving winter buds and proleptic lateral emergence from previous-season axillary positions as combined recovery response.
IAO_0000114: IAO_0000122
IAO_0000115: A proleptic lateral shoot emerging during normal spring budbreak of the season following axillary bud formation, characterized by axillary bud formation during primary shoot development one season, winter dormancy period, and activation at normal spring timing following season creating lateral shoots from previous-season positions concurrent with primary shoot emergence from winter buds, and representation of standard proleptic timing pattern when proleptic laterals occur contrasting with delayed proleptic variants showing abnormal late activation. Following-season proleptic shoots demonstrate typical dormancy-mediated lateral development when proleptic pattern occurs, with axillary buds breaking dormancy at normal spring timing though from previous-season origin positions creating laterals concurrent with normal primary shoot development, uncommon overall pattern in viticulture but when proleptic laterals do occur, following-season spring timing is standard rather than exceptional.
IAO_0000116: Following-season proleptic shoots represent typical timing for proleptic lateral development when this dormancy-mediated pattern occurs, with spring emergence during normal budbreak period being standard proleptic timing contrasting with delayed variants showing unusual late activation. The following-season spring pattern creates laterals emerging from previous-season cane positions concurrent with primary shoots from winter bud positions, potentially creating mixed-origin canopy with some shoots from current fruiting wood (normal) and others from previous-season lateral positions (unusual), requiring assessment to distinguish origins and understand canopy composition. Following-season proleptic activation typically results from triggers including winter or spring damage reducing primary bud availability (stimulating compensatory axillary activation), variety tendencies toward delayed lateral development (rare but documented in some cultivars), or specific environmental conditions favoring proleptic over sylleptic pattern. Management involves recognizing previous-season origin of proleptic laterals (distinguishing from normal primary shoots based on emergence positions and wood age), assessing functional value (typically limited compared to primary shoots), and making retention versus removal decisions based on canopy needs and shoot quality.
IAO_0000118: Folgesaison-proleptischer Trieb @de
IAO_0000118: Frühjahrs-Achseltrieb @de
IAO_0000118: normal-timing proleptic lateral
IAO_0000118: spring-emerging proleptic
IAO_0000118: standard proleptic shoot
IAO_0000119: Based on Mullins et al. (1992) "Biology of the Grapevine" Cambridge University Press, pp. 85-105 Pratt (1974) "Vegetative anatomy of cultivated grapes - a review" American Journal of Enology and Viticulture 25=131-150.
has db xref: PO:0009006

Formal Appellation Name
type: Class
subclass of: Appellation Designation
IAO_0000112: The formal appellation name Châteauneuf-du-Pape is registered in the French INAO appellation registry as an AOC/AOP designation covering 3,200 hectares across the communes of Châteauneuf-du-Pape, Courthézon, Orange, Bédarrides, and Sorgues in the southern Rhône Valley — the formal name must appear on all wine labels claiming this origin and is legally protected against misuse, imitation, or evocation within the EU and in countries recognizing the Lisbon Agreement on Appellations of Origin, with the precise orthography (including hyphenation, capitalization, and diacritical marks) legally defined in the cahier des charges registered with INAO.
IAO_0000114: IAO_0000122
IAO_0000115: An appellation designation consisting of the officially registered name of a delimited viticultural area as recorded in the relevant national or supranational appellation registry, constituting the legally protected designation that must appear on wine labels and commercial documents when claiming origin from that geographic area.
IAO_0000116: Formal_Appellation_Name is the specific textual string that constitutes the legally recognized designation of a geographic wine origin. The formal name may differ from colloquial or historical usage — for example, the formal appellation name registered with INAO is Chablis rather than the historical Grand Chablis or Chablis Grand Cru (which is a separate registered appellation name for the top tier within the Chablis system): precision in formal appellation naming is legally consequential because labeling regulations require exact correspondence between the name on the label and the registered designation, and variations in spelling, punctuation, or capitalization can constitute regulatory violations. The formal appellation name is the primary key linking geographic indications to their associated regulatory specifications (cahier des charges, disciplinare di produzione, Produktionsvorschriften).
IAO_0000118: amtliche Ursprungsbezeichnung @de
IAO_0000118: eingetragener Herkunftsname @de
IAO_0000118: official origin name
IAO_0000118: offizieller Appellationsname @de
IAO_0000118: protected appellation designation
IAO_0000118: registered appellation name
IAO_0000119: INAO (2023) Les signes officiels de la qualité et de l'origine EU Regulation 1308/2013 Art. 96-97 on registration of designations EU eAmbrosia database of registered geographic indications
has db xref: no direct PO equivalent

Fortified Wine Scion Role
type: Class
subclass of: Wine Production Scion Role
IAO_0000112: Touriga Nacional bears a Fortified_Wine_Scion_Role as the most prized variety for Vintage and Vintage Port, contributing intense color (anthocyanins exceeding 2500 mg/kg), floral aromatics (violets, roses), and concentrated tannins that define top Douro Port houses' flagship wines. Palomino Fino serves in a Fortified_Wine_Scion_Role as the exclusive variety for dry Sherry styles (Fino, Manzanilla, Amontillado, Oloroso), providing neutral character that allows flor yeast and oxidative aging to define the wine. Muscat Blanc à Petits Grains bears a Fortified_Wine_Scion_Role for Vins Doux Naturels (Beaumes-de-Venise, Frontignan, Rivesaltes) and Rutherglen Muscat, where fortification preserves intense terpene aromatics and residual sweetness.
IAO_0000114: IAO_0000122
IAO_0000115: A wine production scion role that inheres in a grafted scion cultivar by virtue of its designation for fortified wine production, where grape-derived or neutral spirit is added to wine before, during, or after fermentation to elevate alcohol content (typically to 15-22% v/v) and stabilize the wine against microbial spoilage. Fortified wine scions are selected for characteristics that complement the specific fortification style, including capacity for high sugar accumulation (supporting residual sweetness in styles where fermentation is arrested by spirit addition), appropriate aromatic profiles that integrate with elevated alcohol and oxidative aging, and phenolic structures suited to extended cask maturation. Fortification fundamentally alters wine chemistry and aging trajectory, with the timing of spirit addition determining style—early addition (during fermentation) yields sweet wines with residual grape sugar (Port, Banyuls), while post-fermentation addition yields dry wines (fino Sherry, Sercial Madeira) that may be sweetened subsequently. The category encompasses diverse regional traditions including Port (Portugal), Sherry (Spain), Madeira (Portugal), Marsala (Italy), and Vins Doux Naturels (France).
IAO_0000116: Fortified_Wine_Scion_Role is subclassed by regional style (Port, Sherry, Madeira, Muscat Fortified), reflecting distinct cultivar requirements, fortification protocols, and aging regimes. The fortification timing distinction is fundamental: Port and most Muscats are mutéd (spirit-arrested) during fermentation preserving grape sugar, while Sherry undergoes complete fermentation before fortification. Fortified wines historically developed as solutions to wine stability during long sea voyages, with spirit addition preventing refermentation and spoilage. Global fortified wine production has declined relative to table wine but maintains strong regional traditions and collector markets for aged examples.
IAO_0000118: Likörweinsorte @de
IAO_0000118: Süßweinrebe für Likörwein @de
IAO_0000118: fortified grape variety
IAO_0000118: fortified wine variety
IAO_0000118: liqueur wine variety
IAO_0000118: verstärkte Weinsorte @de
IAO_0000119: Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Jackson RS (2014) Wine Science 4th Ed, Academic Press pp.: 480-530 Jefford A (2004) The New France, Mitchell Beazley Mayson R (2016) Port and the Douro 3rd Ed, Infinite Ideas
has db xref: no direct PO equivalent

Fortified Wine Specification
type: Class
subclass of: Wine Style Description
IAO_0000112: Fortified wine specification for Touriga Nacional Port from the Douro Valley documents harvest at 12-13° Baumé (lower than table wine to prevent excessive final alcohol), fermentation arrested by addition of 77% vol. grape spirit (aguardente vínica) at approximately 6-8° Baumé remaining (retaining 90-110 g/L residual sugar), fortification to 19-22% vol. alcohol, and subsequent classification pathway — Vintage Port (single-year declaration, 2 years cask aging, reductive bottle aging for 10-40+ years) or Tawny Port (multi-year blending, extended oxidative cask aging in 550 L pipes for 10-40+ years indicated on label). Fortified wine specification for Muscat à Petits Grains from Rutherglen documents progressive classification through the Rutherglen Muscat quality ladder — Rutherglen Muscat (3-5 years average age, 180-250 g/L sugar, fresh raisin character), Classic (6-10 years, 200-280 g/L, dried fruit complexity), Grand (11-19 years, 250-350 g/L, toffee-rancio development), and Rare (20+ years, 300-400+ g/L, extraordinary concentration with mahogany color and limitless complexity).
IAO_0000114: IAO_0000122
IAO_0000115: Fortified wine specification is a wine style description entity that documents the compositional, sensory, and production-method parameters defining wines whose alcohol content has been increased through the addition of grape spirit (aguardente, brandy, or neutral spirit) during or after fermentation, encompassing the timing of fortification (during fermentation to retain residual sugar, or post-fermentation for dry styles), target final alcohol content (typically 15-22% vol.), aging regime (oxidative, reductive, or combined), classification within regional systems (Vintage, LBV, Tawny, Colheita for Port Fino, Amontillado, Oloroso, Palo Cortado for Sherry Rutherglen Muscat classifications), and the specific grape composition and cultivar requirements that distinguish fortified wine production from table wine applications.
IAO_0000116: Fortified wine specification documents a winemaking category that represents some of the most historically significant and geographically defined wine traditions, yet one that occupies a diminishing share of global wine consumption — a tension that makes comprehensive ontological documentation particularly valuable for preserving knowledge of these specialized production systems. The fundamental distinction within fortified wines is the timing of spirit addition — fortification during active fermentation (as in Port, Banyuls, Muscat de Beaumes-de-Venise, and Rutherglen Muscat) arrests yeast activity and preserves unfermented grape sugar as natural residual sweetness, while post-fermentation fortification (as in dry Sherry, dry Madeira, and some Marsala styles) produces wines that are dry despite elevated alcohol. The grape spirit used for fortification varies by tradition — Portuguese aguardente at 77% vol. for Port, neutral spirit at 96% vol. for French Vins Doux Naturels, and brandy spirit at 57-60% vol. for Australian fortified wines — each contributing differently to the aromatic profile of the finished product. The aging systems for fortified wines are among the most complex in oenology — Sherry's solera fractional blending system, Port's dichotomy between reductive (Vintage, LBV) and oxidative (Tawny) aging pathways, Madeira's estufagem heat treatment, and Rutherglen Muscat's outdoor solera-like blending all create unique maturation environments that transform base wine over decades. Cultivar requirements for fortified wine production differ substantially from table wine — Port regulations specify recommended varieties (Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão), Sherry is produced exclusively from Palomino (with Pedro Ximénez and Muscat for sweet styles), and Rutherglen Muscat requires Muscat à Petits Grains (Brown Muscat clone).
IAO_0000118: Aufspritung-Weinspezifikation @de
IAO_0000118: Likörweinparameter @de
IAO_0000118: Likörweinspezifikation @de
IAO_0000118: Port specification
IAO_0000118: Sherry specification
IAO_0000118: Süßweinspezifikation @de
IAO_0000118: dessert wine specification
IAO_0000118: fortified wine parameters
IAO_0000118: liqueur wine specification
IAO_0000118: verstärkter Wein Spezifikation @de
IAO_0000119: Bakker J, Clarke RJ (2012) Wine Flavour Chemistry, 2nd Ed, Wiley-Blackwell, pp.: 312-355 Jackson RS (2020) Wine Science, 5th Ed, Academic Press, pp.: 776-828 Jefford A (2004) Port and the Douro Valley, Mitchell Beazley, pp.: 30-65 Chambers E, Hemstead J (2004) Muscat: The Classification of Australian Liqueur Muscat and Tokay, Rutherglen Winemakers Association
has db xref: no direct PO equivalent

Foundation Plant Role
type: Class
subclass of: Mother Plant Role
IAO_0000112: A Cabernet Sauvignon clone 08 vine in the Foundation Plant Services vineyard at UC Davis bears a Foundation_Plant_Role, derived from virus-eliminated nuclear stock, maintained in an isolated foundation block with annual visual inspection and periodic ELISA/PCR testing, available for budwood acquisition by California-licensed nurseries under CDFA protocols. A Chardonnay clone 04 plant in the New York State foundation vineyard (Cornell) serves in a Foundation_Plant_Role, providing tested material for northeastern US nursery production adapted to the region's climate and pest pressures. A Riparia Gloire rootstock maintained at the Virginia Tech foundation collection bears a Foundation_Plant_Role, supporting East Coast nursery access to certified rootstock material without dependence on West Coast sources.
IAO_0000114: IAO_0000122
IAO_0000115: A certified mother plant role that inheres in a grapevine maintained as foundation stock within certification schemes using US-derived terminology, corresponding functionally to the Basic category of EU certification frameworks. Foundation plants represent tested material derived from nuclear (Pre-Basic) stock and maintained under controlled conditions for distribution to commercial nurseries, occupying the intermediate tier between elite nuclear collections and commercial multiplication. Foundation plant programs, exemplified by UC Davis Foundation Plant Services (FPS) and similar state programs, maintain virus-tested clones of commercially important varieties available for acquisition by licensed nurseries, with material undergoing specified testing protocols (ELISA panels, PCR assays) and maintained under isolation to prevent reinfection. The "foundation" designation emphasizes the role as the base (foundation) from which the commercial propagation pyramid is built, with foundation material periodically renewed from nuclear stock to prevent generation drift and accumulated pathogen risk.
IAO_0000116: Foundation_Plant_Role captures US certification terminology where "foundation" corresponds to EU "Basic" category, representing tested material one tier below nuclear/Pre-Basic stock. The US system developed independently from EU frameworks but serves equivalent functions international harmonization efforts increasingly align terminology, though legacy usage persists. Foundation Plant Services (established 1958) pioneered systematic grapevine virus testing and clean stock programs, with its protocols influential globally. Foundation material distribution typically requires licensing agreements and phytosanitary certification for interstate or international movement, with receiving nurseries accepting responsibility for maintaining health status through the final multiplication stages.
IAO_0000118: Basisstock @de
IAO_0000118: Foundation-Mutterpflanze @de
IAO_0000118: Grundstock @de
IAO_0000118: foundation mother vine
IAO_0000118: foundation stock plant
IAO_0000118: registered stock plant
IAO_0000119: Golino DA et al. (2017) Foundation Plant Services and clean plant programs, HortScience 52: 1190-1194 Rowhani A et al. (2018) Grapevine virus testing protocols, UC Davis Foundation Plant Services USDA-APHIS (2020) Grapevine certification program standards Weber E et al. (2002) The California grapevine certification program, American Journal of Enology and Viticulture 53: 130-134
has db xref: no direct PO equivalent

Four Arm Head
type: Class
subclass of: Multi Arm Head
IAO_0000112: A four-arm head on Vitis vinifera cv. Grenache in Châteauneuf-du-Pape, featuring four arms emerging from head at 38cm height positioned at 88°, 91°, 89°, and 92° intervals (nearly perfect 90° spacing), each arm extending 28-32cm bearing 4 two-bud spurs, total 16 spurs supporting approximately 29 shoots and 3.1kg crop in classic four-arm gobelet architecture, representing traditional Châteauneuf standard maintained across most estates and protected under AOC regulations, four-arm configuration providing balanced structure, adequate yield for economic viability, and proven quality outcomes supporting premium pricing justifying lower productivity compared to modern cordon alternatives.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-arm head featuring exactly four arms radiating from central head, representing traditional gobelet standard and most common head-trained configuration, characterized by four-way branching typically at approximately 90° intervals creating balanced square or cross pattern when viewed from above, proven architecture balancing productivity and quality across diverse varieties and regions, and widespread employment in traditional Mediterranean viticulture as archetypal head-training form. Four-arm heads represent classic head-training architecture, established as standard in many traditional regions (Southern Rhône, Languedoc, Priorat, parts of Rioja), providing balanced capacity distribution (each arm carrying one-quarter vine capacity), architectural stability (square geometry providing structural balance), adequate productivity for economic viability (12-20 spurs typical), and proven performance across centuries of traditional viticulture in Mediterranean climates and beyond.
IAO_0000116: Four-arm heads represent the gold standard of head training, with four-arm architecture dominating traditional viticulture in Mediterranean regions and beyond. The four-arm configuration provides optimal balance among competing objectives including adequate productivity (16-24 spurs typical providing economically viable yields), balanced structure (90° spacing creating stable square geometry), quality outcomes (proven performance in prestigious regions), architectural simplicity (four arms easier to maintain than more complex configurations), and traditional authenticity (four-arm gobelet being archetypal form recognized across regions and markets). The ubiquity of four-arm configurations reflects centuries of empirical optimization, with four arms emerging as sweet spot balancing all relevant factors. Alternative arm counts (three, five, six) appear in specific contexts but four-arm remains dominant standard in traditional head-trained viticulture worldwide.
IAO_0000118: Vierarm-Kopf @de
IAO_0000118: four-way head
IAO_0000118: klassische Gobelet-Form @de
IAO_0000118: quadruple-arm head
IAO_0000118: standard gobelet head
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268.
has db xref: PO:0025073

Four Branch Permanent Arm
type: Class
subclass of: Multi Branched Permanent Arm
IAO_0000112: A four-branch permanent arm on Vitis vinifera cv. Catawba in Geneva Double Curtain system, featuring trunk dividing bilaterally at 90cm height creating two primary arms extending left and right 35cm each, each primary arm then bifurcating upward and downward at 45° angles creating four secondary arms total (two ascending to 140cm height, two descending to 70cm height), each secondary arm extending 60cm bearing 10-11 spurs, total 42 spurs distributed across four distinct curtain positions creating maximum canopy division, shoots from upper arms growing upward, shoots from lower arms growing downward, resulting in four separate fruiting zones with enhanced light penetration and air circulation, representing classic four-branch Geneva Double Curtain architecture designed for disease management and quality improvement through extreme canopy division.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-branched permanent arm featuring exactly four distinct branches, characterized by quadruple division creating four separate fruiting zones, typical configurations including bilateral primary division with secondary bifurcation creating four terminals (Geneva Double Curtain pattern), four-way symmetrical branching at 90° intervals, or paired bilateral arms at different heights, and suitability for divided-canopy systems requiring maximum canopy distribution within compact footprint or specialized training approaches emphasizing extreme canopy division for light and air penetration. Four-branch permanent arms represent common multi-branched configuration in specialized training systems, particularly Geneva Double Curtain and variants, providing substantial canopy division benefits through multiple distinct fruiting zones while maintaining manageable structural complexity compared to higher-order multi-branched configurations.
IAO_0000116: Four-branch permanent arms are most closely associated with Geneva Double Curtain training system, developed specifically to create divided canopy structure improving light penetration and reducing disease pressure in humid regions. The four-branch configuration achieved through two-stage branching (primary bilateral split, secondary bifurcation of each primary) creates geometrically complex but functionally effective architecture. Establishment requires 3-4 years of careful training achieving proper branch angles and positions, with particular attention to secondary bifurcation points which concentrate substantial mechanical stress. Management challenges include maintaining balance among four branches (preventing dominance), managing complex pruning at multiple branch levels, and ensuring structural integrity at junction points. Benefits include maximum canopy division within reasonable structural complexity, proven disease pressure reduction in humid climates, improved fruit quality through enhanced light penetration, and adaptability to mechanical operations despite geometric complexity.
IAO_0000118: Viergabelarm @de
IAO_0000118: four-way arm
IAO_0000118: quad arm configuration
IAO_0000118: quadruple-branch arm
IAO_0000118: vierfach verzweigte Arm @de
IAO_0000119: Based on Shaulis et al. (1966) "Response of Concord grapes to light, exposure and Geneva Double Curtain training" Proceedings of the American Society for Horticultural Science 89=268-280 Reynolds & Vanden Heuvel (2009) "Influence of grapevine training systems on vine growth and fruit composition= a review" American Journal of Enology and Viticulture 60=251-268 Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide.
has db xref: PO:0025073

Four Branch Tendril
type: Class
subclass of: Multi Branched Tendril
IAO_0000112: A four-branch tendril at node 7 on a vigorous shoot of Vitis vinifera cv. Carignan in Languedoc, France, exhibiting symmetric double bifurcation architecture with primary bifurcation at 5 cm from shoot attachment dividing into two arms that each bifurcate again at 9-10 cm creating four terminal branches of 8-11 cm individual length (total combined length 35 cm), all four arms showing 2.4-3.0 mm diameter indicating good vascular development with slight advantage to the two earlier-bifurcating arms, branch angles creating roughly radial architecture covering 280-degree arc when viewed from above, circumnutation movements across all arms collectively exploring approximately 740 cubic centimeters, three arms making successful contact with horizontal and vertical trellis wires creating very stable triangulated support system, one arm continuing search movements, occurring on a shoot with strong vigor (total length 165 cm, 16 nodes) in well-managed vineyard with balanced fertilization and irrigation, measured at BBCH stage 73 (berries beginning to touch) in early July, representing typical four-branch development through symmetric double bifurcation pattern.
IAO_0000114: IAO_0000122
IAO_0000115: A multi-branched tendril exhibiting exactly four terminal branches in Vitis vinifera, characterized by architecture producing four independent arms through either a single four-way branch point (rare), two sequential bifurcations creating balanced four-arm architecture, or asymmetric branching patterns with combinations of bifurcation and trifurcation producing four total terminals, representing the most common multi-branched configuration accounting for 60-75% of tendrils with four or more branches, and providing substantial enhancement in contact probability and mechanical redundancy compared to simpler branching patterns while maintaining manageable resource demands achievable under favorable but not exceptional vigor conditions. Four-branch tendrils develop through various developmental pathways including simultaneous activation of four meristems at a single branch point creating true four-way division (very rare, <5% of four-branch tendrils), double bifurcation where initial bifurcation is followed by bifurcation of both arms creating symmetric four-branch architecture (most common, 60-70%), or mixed patterns where bifurcation is followed by trifurcation of one arm creating asymmetric four-branch layout (20-30%). The functional capabilities of four-branch tendrils include exploration volumes of 650-850 cubic centimeters depending on arm lengths and spreading angles, high probability of 2-3 successful attachments creating robust multi-point support, and effective load distribution across multiple attachment points supporting heavy fruit loads or extended shoot sections, achievable on moderately vigorous to vigorous shoots without requiring the exceptional vigor necessary for five or more branch development.
IAO_0000116: Four-branch tendrils are distinguished from trifurcated tendrils by four rather than three terminal branches, and from five-plus-branch tendrils by exactly four terminals. Developmental pathway identification (true four-way versus double bifurcation versus mixed patterns) provides information about branching regulation mechanisms and can serve as cultivar-specific diagnostic features. Symmetric four-branch architecture through double bifurcation represents balanced resource allocation and creates geometrically optimal exploration patterns, while asymmetric patterns indicate differential meristem activation or resource availability. Four-branch frequency correlates with shoot vigor across cultivars, with vigorous varieties and optimal growing conditions supporting higher frequencies (8-15% of branched tendrils) while moderate vigor reduces four-branch occurrence (2-5%). Functional performance of four-branch tendrils depends critically on individual arm development, with robust arms providing excellent climbing capacity while weak arms compromise the architectural investment despite increased branch number.
IAO_0000118: four-arm tendril
IAO_0000118: quadrupel-gabelige Kletterorgan @de
IAO_0000118: quadruple-branched tendril
IAO_0000118: tetra-furcated tendril
IAO_0000118: vierarmige Ranke @de
IAO_0000118: vierfach verzweigte Ranke @de
IAO_0000119: Based on Galet (2000) "A Practical Ampelography= Grapevine Identification" Cornell University Press pp. 183-197 Gerrath et al. (2015) "Developmental morphology and anatomy of the stem and tendrils of Vitis riparia (Vitaceae)" Canadian Journal of Botany 93=389-397 Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 237-258.
has db xref: PO:0025356

Four Ovule Ovary
type: Class
subclass of: Ovule Containing Ovary
disjoint with: Two Ovule Ovary
IAO_0000112: Cabernet Sauvignon hermaphrodite flowers at BBCH 59-61 show four ovule ovaries in 68-76% of flowers, with ovules distributed as two per locule (paired ovules attached to septum surfaces in each of the two locules), achieving 50-58% fruit set with successful flowers producing berries containing 2.4-3.4 seeds on average reflecting 60-85% fertilization success of the 4 available ovules. Syrah exhibits constitutive high four ovule ovary frequency (72-82%) across diverse sites and vintages, with four ovule ovaries distributed symmetrically (2 ovules per locule in bilocular organization), producing berries with mean seed numbers of 2.6-3.5 seeds when environmental conditions during bloom support high fertilization success. Chardonnay under optimal growing conditions (adequate irrigation, balanced nutrition, moderate temperatures during BBCH 52-55) produces 74-83% four ovule ovaries versus 62-68% under moderate stress conditions, demonstrating environmental modulation of ovule initiation with favorable conditions maximizing ovule number. Merlot berry size analysis shows berries from four ovule ovaries averaging 12.2-13.8 mm diameter versus 11.2-12.6 mm from two ovule ovaries (8-10% size increase), with the correlation persisting across different fruit set levels and environmental conditions, suggesting that ovule/seed number positively influences berry growth potential through seed-derived hormone effects on pericarp cell division and expansion during the critical BBCH 71-77 berry development phase.
IAO_0000114: IAO_0000122
IAO_0000115: A four ovule ovary is an ovule containing ovary that contains exactly four ovules, typically distributed as two ovules per locule in the bilocular Vitis ovary organization, representing the upper end of the normal ovule number range and characteristic of many cultivars that consistently produce maximum ovule numbers or representing a substantial proportion of flowers in cultivars showing variable ovule numbers. Four ovule ovaries are characterized by= (1) exactly four ovules present, typically two per locule in symmetric distribution in the standard bilocular organization (2) ovules positioned on septum surfaces in axile placentation with two attachment points per locule corresponding to positions along the fused carpel margins forming the septum (3) ovary showing normal bilocular structure with two locules separated by septum, with paired ovules in each locule (4) ovules showing normal mature structure at anthesis with completed megasporogenesis and viable embryo sacs when ovule development is successful. Four ovule ovaries represent the maximum typical ovule number in Vitis, with rare exceptions showing 5-6 ovules through supernumerary ovule development representing <2% of flowers in most cultivars. Four ovule ovaries occur through= (1) genetic determination in cultivars with constitutively high ovule number, where 70-90% of flowers consistently produce 4 ovules (2) favorable developmental conditions promoting complete ovule initiation in cultivars with moderate ovule numbers, increasing four ovule ovary frequency from baseline 40-60% to 60-80% (3) enhanced resource availability during ovule development (BBCH 54-55) supporting full ovule complement development. Four ovule ovaries have functional implications for reproduction and berry characteristics= maximum ovule number (4) provides maximum seed number potential, with successful fertilization producing berries with up to 4 seeds (typical 2-4 seeds depending on fertilization success, averaging 2.5-3.5 seeds in he…
IAO_0000116: Four_Ovule_Ovary represents the upper end of normal ovule number range and is distinguished from Two_Ovule_Ovary (lower end of range) and from three ovule ovaries (intermediate, not specifically classified in current hierarchy). The four ovule condition is common in many cultivars and represents maximum typical seed number potential. Understanding four ovule versus lower ovule number ovaries is relevant for predicting maximum seed number, for understanding cultivar differences in reproductive investment, and for assessing berry size determinants. Four ovule ovaries are compatible with high fruit set and produce berries with maximum seed number potential when fertilization is successful, potentially contributing to larger berry size through seed-hormone effects on berry growth.
IAO_0000118: Vier-Eizellen-Ovar @de
IAO_0000118: Vier-Ovulum-Fruchtknoten @de
IAO_0000118: four-seed-potential ovary
IAO_0000118: maximum-ovule ovary
IAO_0000118: viereiiger Fruchtknoten @de
IAO_0000119: Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 94-98 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 104-108.
has db xref: PO:0009072

FPMS Clone Role
type: Class
subclass of: American Clone Role
disjoint with: FPS Clone Role
IAO_0000112: Pinot Noir "FPMS 2A" (now FPS 02A) bears an FPMS_Clone_Role designation in older California wine literature, with the historic terminology identifying material distributed during the 1970s-1990s period when FPMS established certified clone availability for the expanding premium wine industry. Chardonnay selections described in 1980s research as "FPMS clones" serve in an FPMS_Clone_Role context, the historic designation linking to UC Davis's continuous clean plant program despite subsequent renaming. Cabernet Sauvignon material planted in 1990s Napa vineyards and documented as "FPMS certified" bears an FPMS_Clone_Role reflecting the terminology in use at planting, though the program continues today as FPS.
IAO_0000114: IAO_0000122
IAO_0000115: An American clone role that inheres in clones historically associated with the Foundation Plant Materials Service (FPMS), the predecessor designation for UC Davis's grapevine clean plant program before its reorganization and renaming as Foundation Plant Services (FPS) in the late 1990s. FPMS clones were processed through the same institutional infrastructure that continues as FPS, with the FPMS designation appearing in older literature, wine labels, and industry references from the program's earlier decades (1958-1990s). The FPMS terminology remains historically significant for identifying material distributed during the formative period of California's modern wine industry, when FPMS protocols established the foundations for certified clean plant distribution that continues under the FPS name. Material identified as "FPMS clone" or "FPMS selection" traces to the same program and physical location (UC Davis) as current FPS material, with the name change reflecting administrative reorganization rather than programmatic discontinuity. Understanding FPMS as the historical FPS designation enables interpretation of older clone references in the viticultural literature.
IAO_0000116: FPMS_Clone_Role captures the historical designation for what is now FPS, addressing the nomenclature continuity important for interpreting older literature and understanding vineyard history. The distinction between FPMS and FPS is administrative rather than substantive—the same institution, location, and programmatic mission continue under the updated name—but recognition of both designations enables proper interpretation of clone references across publication periods. Older California wineries may reference "FPMS clones" in their vineyard descriptions, with these references indicating FPS-equivalent material from earlier decades. The transition from FPMS to FPS coincided with program expansion and modernization (adoption of PCR testing, expanded screening panels), though the core mission of providing tested clean material remained constant.
IAO_0000118: FPMS clone
IAO_0000118: FPMS-Klon @de
IAO_0000118: Foundation Plant Materials Service clone
IAO_0000118: Foundation-Plant-Materials-Service-Klon @de
IAO_0000118: historic FPS clone
IAO_0000118: historischer FPS-Klon @de
IAO_0000119: Goheen AC, Cook JA (1959) Leafroll (red-leaf or rougeau) and its effects on vine growth, American Journal of Enology and Viticulture 10: 78-84 Weber E et al. (2002) The California grapevine certification program, American Journal of Enology and Viticulture 53: 130-134 Golino DA et al. (2017) Foundation Plant Services, HortScience 52: 1190-1194
has db xref: no direct PO equivalent

FPS Clone Role
type: Class
subclass of: American Clone Role
IAO_0000112: Pinot Noir FPS 02A bears an FPS_Clone_Role as a tested selection maintained in the Foundation Vineyard, processed through comprehensive FPS protocols including HTS screening and available to licensed nurseries for certified propagation. Cabernet Sauvignon FPS 08 serves in an FPS_Clone_Role as one of the most widely distributed California Cabernet selections, its FPS processing ensuring virus-free status for growers prioritizing long-term vineyard health. Chardonnay FPS 04 (Old Wente) bears an FPS_Clone_Role representing the historically important California Chardonnay selection, maintained in tested condition through FPS protocols despite its 19th-century origins predating modern certification.
IAO_0000114: IAO_0000122
IAO_0000115: An American clone role that inheres specifically in clones processed, maintained, and distributed through Foundation Plant Services (FPS) at the University of California, Davis, the primary national grapevine clean plant center providing virus-tested propagation material to the American nursery industry. FPS clones have undergone comprehensive pathogen testing (biological indexing, ELISA, PCR, and increasingly high-throughput sequencing), with infected material subjected to elimination protocols (thermotherapy, meristem culture) before release. FPS maintains the Russell Ranch Foundation Vineyard and screenhouse collections housing tested mother plants of over 500 grape cultivars and selections, serving as the national repository for clean grapevine genetics. FPS clone designations typically use variety name followed by numeric code (e.g., Pinot Noir FPS 02A, Merlot FPS 03), with the code indicating the specific FPS accession. FPS operates within the National Clean Plant Network (NCPN) framework, coordinating with regional centers while maintaining its primary role for grapevine improvement. Material distributed through FPS carries documented traceability, testing history, and health certification valued by quality-focused nurseries and growers.
IAO_0000116: FPS_Clone_Role identifies the specific institutional pathway that represents the gold standard for clean grapevine material in the United States. FPS's combination of comprehensive testing (including adoption of HTS for broad-spectrum pathogen detection), pathogen elimination expertise, secure mother plant maintenance, and documented distribution creates a certification system comparable to European programs while serving a geographically dispersed industry. The FPS designation has become a market signal "FPS-certified" or "Davis clone" carries quality connotations commanding premium positioning. FPS's public mission (as a University of California service program) distinguishes it from commercial nurseries, with its focus on providing tested material rather than maximizing propagation sales. Recent FPS investments in HTS technology have positioned the program at the forefront of pathogen detection, identifying novel viruses that conventional testing would miss.
IAO_0000118: Davis clone
IAO_0000118: FPS clone
IAO_0000118: FPS-Klon @de
IAO_0000118: Foundation Plant Services clone
IAO_0000118: Foundation-Plant-Services-Klon @de
IAO_0000118: UC Davis clone
IAO_0000118: UC-Davis-Klon @de
IAO_0000119: Golino DA et al. (2017) Foundation Plant Services, HortScience 52: 1190-1194 Al Rwahnih M et al. (2015) High-throughput sequencing for grapevine pathogens, Phytopathology 105: 758-763 Rowhani A et al. (2018) Grapevine virus testing protocols, UC Davis FPS Foundation Plant Services (2020) FPS Grape Program Annual Report
has db xref: no direct PO equivalent

Free SO2
type: Class
subclass of: Wine Analysis Data
IAO_0000112: Free SO₂ for Sauvignon Blanc from Marlborough (2024 vintage, at bottling) measures 35 mg/L by aspiration-oxidation, corresponding to 0.82 mg/L molecular SO₂ at the wine pH of 3.15 — well above the 0.6 mg/L molecular SO₂ target considered adequate for microbial stability in low-pH white wines, and providing sufficient antioxidant protection for the 3-5 year cellaring window intended for this style. Free SO₂ for Cabernet Sauvignon from Napa Valley (2022 vintage, at bottling) records 28 mg/L, yielding only 0.38 mg/L molecular SO₂ at the wine pH of 3.65 — below the 0.6 mg/L target, prompting the winemaker to increase the SO₂ addition by 8 mg/L at bottling to achieve adequate microbial protection at the higher pH. Free SO₂ for Grüner Veltliner from Kamptal (2024 vintage) documents 30 mg/L at bottling, calculated to maintain >25 mg/L free SO₂ through 18 months of bottle storage given the expected binding rate of approximately 2-3 mg/L per month.
IAO_0000114: IAO_0000122
IAO_0000115: Free sulfur dioxide is a wine analysis data entity that records the concentration of sulfur dioxide present in wine in its unbound, antimicrobially and antioxidantly active forms — comprising molecular SO₂ (the biocidal species), bisulfite ion (HSO₃⁻, the antioxidant and carbonyl-binding species), and sulfite ion (SO₃²⁻) in pH-dependent equilibrium — determined by aspiration-oxidation (Rankine method), iodometric titration (Ripper method), or flow injection analysis, expressed in milligrams per liter (mg/L), and representing the immediately available protective capacity of sulfur dioxide against both microbial spoilage and oxidative degradation in the finished wine.
IAO_0000116: Free sulfur dioxide management is one of the most technically demanding aspects of wine quality control because the protective efficacy of SO₂ is entirely governed by pH through the molecular SO₂ equilibrium — at wine pH, free SO₂ exists predominantly as bisulfite ion (>90%) with only a small fraction in the biocidally active molecular SO₂ form, and this fraction decreases dramatically with increasing pH. The relationship is quantified by the Henderson-Hasselbalch equation applied to the SO₂/bisulfite equilibrium (pKa₁ = 1.77 at 20°C): at pH 3.0, approximately 6% of free SO₂ is molecular, at pH 3.3 approximately 3.5%, at pH 3.5 approximately 2%, and at pH 3.8 approximately 1% — meaning that a wine at pH 3.8 requires approximately 6× the free SO₂ concentration of a wine at pH 3.0 to achieve the same molecular SO₂ level and equivalent microbial protection. The target molecular SO₂ concentration of 0.5-0.8 mg/L is considered sufficient for microbial stability in most wines, with higher targets (0.8-1.0 mg/L) recommended for wines with residual sugar or elevated pH. The aspiration-oxidation method (aerating wine sample into hydrogen peroxide and titrating the resulting sulfuric acid) is considered the most accurate reference method, as the Ripper iodometric titration overestimates free SO₂ by 5-15 mg/L in red wines due to anthocyanin bleaching interference. Free SO₂ decreases continuously during wine storage through oxidative consumption and progressive binding to acetaldehyde, glucose, and other carbonyl compounds, necessitating periodic monitoring and supplementation to maintain protective levels. The natural and minimal-intervention winemaking movement's rejection or reduction of SO₂ use creates wines with minimal oxidative and microbial protection, demanding impeccable cellar hygiene and rapid consumption as compensating measures.
IAO_0000118: active SO2
IAO_0000118: aktives SO₂ @de
IAO_0000118: available SO2
IAO_0000118: free SO2
IAO_0000118: free sulfite
IAO_0000118: free sulfur dioxide content
IAO_0000118: freie schweflige Säure @de
IAO_0000118: freies SO₂ @de
IAO_0000118: freies Schwefeldioxid @de
IAO_0000118: verfügbares SO₂ @de
IAO_0000119: OIV (2021) Compendium of International Methods of Analysis, Method OIV-MA-AS323-04B (free sulfur dioxide by aspiration) Ribéreau-Gayon P et al. (2006) Handbook of Enology Volume 2, 2nd Ed, Wiley, pp.: 223-250 Waterhouse AL et al. (2016) Understanding Wine Chemistry, Wiley, pp.: 178-210 Rankine BRC, Pocock KF (1969) Alkalimetric determination of sulphur dioxide in wine. Australian Wine, Brewing and Spirit Review 88(4): 40-44
has db xref: no direct PO equivalent

Free Superior Ovary
type: Class
subclass of: Superior Ovary
IAO_0000112: Merlot ovaries at BBCH 59-71 (flower buds swollen through fruit set) exhibit characteristic free superior organization with ovary wall composed entirely of carpel-derived tissues visible in anatomical sections as distinct epidermis, mesocarp precursor parenchyma, and inner epidermis, clearly demarcated from receptacle tissues at the ovary base, with no fusion zones or intermediate tissues indicating ovary-receptacle integration. Cabernet Sauvignon berry development from BBCH 71 through BBCH 89 demonstrates the functional advantages of free superior ovary, with berry (transformed ovary) expanding from 1 mm to 12-15 mm diameter over 90-110 days proceeding independently as other floral organs (sepals, petals, stamens) senesce and abscise by BBCH 73-75, leaving the free berry attached only by the pedicel without constraints from persisting perianth or receptacle tissues. Syrah ovary-receptacle boundary anatomical studies reveal free superior condition through abrupt transitions in cellular organization at the ovary base, with carpel epidermis and parenchyma showing distinct morphology from receptacle epidermis and vascular tissues, and with vascular bundles from receptacle entering ovary base as discrete strands without extensive lateral fusion creating intermediate vascular zones. Comparative morphology studies demonstrate that Vitis free superior ovaries contrast with inferior ovaries in Rosaceae (apple, pear) where receptacle tissues fuse with and enclose ovary tissues contributing to fruit flesh, and with Cucurbitaceae (melon, cucumber) where ovary fuses with floral tube and receptacle creating inferior ovaries that develop into fruits with complex tissue origins, highlighting the distinctive free superior condition as a defining and functionally significant Vitaceae characteristic.
IAO_0000114: IAO_0000122
IAO_0000115: A free superior ovary is a superior ovary that is completely unfused with receptacle, floral tube, or perianth (sepal, petal) tissues, with ovary wall consisting entirely of carpel-derived tissues and with no fusion or adnation to other floral structures, representing the universal condition in Vitis where ovary development and post-fertilization expansion proceed completely independently of other floral organs. Free superior ovaries are characterized by= (1) ovary wall comprising exclusively carpel-derived tissues without any fusion or integration with receptacle tissues, evident in anatomical sections showing clear cellular and vascular boundaries between ovary tissues and receptacle tissues (2) complete absence of floral tube or hypanthium (cup-like structure formed from fusion of perianth and/or receptacle tissues enclosing or fused with ovary) which characterizes inferior or partially inferior ovary conditions in other plant families (3) ovary attached to receptacle only at a discrete basal insertion point, with lateral and apical ovary surfaces free and not fused to any other structures (4) post-fertilization ovary expansion occurring independently without requiring coordinated growth of fused receptacle or perianth tissues, allowing rapid and unconstrained berry development. The free superior condition represents the ancestral angiosperm ovary organization and is retained in Vitis without evolutionary modifications toward fusion with other floral structures. This free condition contrasts with= (1) inferior ovaries in families like Rosaceae, Cucurbitaceae, or Asteraceae where ovary is fused with receptacle and/or floral tube tissues with perianth appearing to arise from ovary apex (2) partially inferior or half-inferior ovaries where ovary is partially fused with receptacle or floral tube (3) superior but adnate ovaries in some taxa where ovary remains above other organs but shows partial fusion with floral tube or receptacle tissues. The free superior conditi…
IAO_0000116: Free_Superior_Ovary emphasizes the unfused nature of superior ovary organization and is distinguished from Elevated_Superior_Ovary (which emphasizes the raised positioning) though these are overlapping rather than mutually exclusive categories. The free condition is universal in normal Vitis flowers and represents the ancestral ovary organization. Understanding the free superior condition is important for comparative floral morphology, for interpreting the exclusively ovary-derived nature of berry tissues, and for appreciating the developmental independence of ovary from other floral organs that allows unconstrained post-fertilization berry expansion.
IAO_0000118: freier oberständiger Fruchtknoten @de
IAO_0000118: independent ovary
IAO_0000118: unfused superior ovary
IAO_0000118: unfusioniertes Ovar @de
IAO_0000118: unverschmolzener Fruchtknoten @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 92-95 Pratt, C. (1971). Reproductive anatomy in cultivated grapes. American Journal of Enology and Viticulture 22=92-109.
has db xref: PO:0009072

Free Volatile Production
type: Class
subclass of: Volatile Compound Synthesis
IAO_0000112: In Traminer berries in Südtirol, Italy during BBCH 85-89, free volatile production maintains unconjugated monoterpene content increasing from 0.15 to 0.95 mg/L over 38 days, representing 12% of total monoterpenoid content at harvest, with free linalool at 0.42 mg/L and free geraniol at 0.28 mg/L providing immediate floral-rose impact detectable in berry tasting, while the free-to-bound ratio remains relatively stable at 0.11-0.14 throughout ripening indicating balanced biosynthesis and conjugation rates under alpine conditions averaging 21°C.
IAO_0000114: IAO_0000122
IAO_0000115: Free volatile production describes the generation and maintenance of unconjugated, immediately aromatic volatile compounds in Vitis vinifera berries during ripening, wherein biosynthetic pathway outputs remain in their free, non-glycosylated state contributing directly to the perceptible aroma of intact berries and freshly crushed grape juice without requiring enzymatic or chemical transformation for aromatic expression. This process represents the fraction of total volatile biosynthesis that escapes conjugation to precursor forms, typically constituting 5-15% of total monoterpenoid content in aromatic varieties and varying proportions of other volatile classes depending on compound-specific glycosylation efficiencies and biosynthetic rates relative to conjugation capacity. The biochemical basis of free volatile production involves the kinetic competition between continued synthesis adding volatiles to the free pool and glycosyltransferase-mediated conjugation removing them, with free volatile concentrations representing the steady-state balance between these opposing processes rather than absolute accumulation without loss to conjugation pathways. Cellular mechanisms influencing free volatile production include subcellular compartmentalization separating sites of volatile synthesis from glycosyltransferase localization, membrane permeability determining volatile retention versus volatilization losses, and the relative expression levels of biosynthetic versus conjugating enzymes that establish the partitioning ratio between free and bound pools. The sensory significance of free volatile production reflects the immediate aromatic impact of these compounds in berry tasting and early-stage juice evaluation, with free volatiles providing the first olfactory impression encountered during harvest assessment and initial winemaking stages before precursor hydrolysis contributes additional aromatic complexity. Cultivar differences in free volatile production reflect genetic …
IAO_0000116: Free_Volatile_Production is subclass of Volatile_Compound_Synthesis representing unconjugated aromatic volatile generation. Distinguishes from Bound_Aroma_Accumulation which involves conjugated forms. Sibling to Ester_Formation and Aldehyde_Synthesis. Typically 5-15% of total monoterpenoids remain free. Provides immediate aromatic impact. Balance between synthesis and conjugation determines free pool size.
IAO_0000118: free aroma generation
IAO_0000118: freie Aroma-Erzeugung @de
IAO_0000118: freie Volatil-Produktion @de
IAO_0000118: immediate volatile production
IAO_0000118: non-glycosylated volatile formation
IAO_0000118: unconjugated volatile synthesis
IAO_0000118: unkonjugierte Volatil-Synthese @de
IAO_0000118: unmittelbare Volatil-Bildung @de
IAO_0000119: Wilson B et al (1984) Determination of free and bound monoterpenes in Muscat grapes. American Journal of Enology and Viticulture 35: 95-100 Marais J (1983) Terpenes in the aroma of grapes and wines. South African Journal of Enology and Viticulture 4: 49-58 Keller M (2020) The Science of Grapevines 3rd Ed pp 290-295
has db xref: no direct PO equivalent

Freeze Tolerance Development
type: Class
subclass of: Temperature Acclimation
IAO_0000112: In Cabernet Franc vines in the Loire Valley, freeze tolerance development progresses through November and December with bud hardiness increasing from -10°C following initial acclimation to -15°C after exposure to temperatures of 5-8°C during early November, reaching -20°C following late November temperatures of 0-3°C, and achieving maximum hardiness of -23°C by late December following exposure to minimum temperatures of -5 to -8°C during early winter.
IAO_0000114: IAO_0000122
IAO_0000115: Freeze tolerance development in Vitis vinifera represents the progressive phase of cold acclimation during which grapevine tissues acquire substantial resistance to freezing stress through accumulated changes in cellular composition and structure that enable survival of ice formation in extracellular spaces. This phase follows initial cold acclimation and proceeds through autumn and early winter as temperatures progressively decline, with each exposure to lower temperatures potentially inducing additional hardiness gains until maximum cold tolerance is achieved. The progressive nature of freeze tolerance development reflects the requirement for multiple rounds of gene expression and metabolic adjustment at successively lower temperatures, with each stage building upon the foundation established during previous acclimation. Cellular mechanisms underlying freeze tolerance include controlled ice formation in extracellular spaces rather than within cells, facilitated by ice nucleation active proteins and cell wall properties that favor extracellular ice crystal growth, combined with cellular dehydration tolerance as water moves osmotically to growing extracellular ice masses. The accumulation of cryoprotective molecules reaches maximum levels during this phase, with proline concentrations increasing 5-10 fold in cold-hardy tissues, raffinose family oligosaccharides accumulating to several percent of dry weight, and dehydrin proteins becoming major components of the soluble protein fraction. Membrane stabilization through lipid remodeling continues during freeze tolerance development, with the ratio of unsaturated to saturated fatty acids in membrane phospholipids increasing to maintain appropriate fluidity at sub-zero temperatures and prevent phase transitions that would damage cellular membranes. The extent of freeze tolerance development varies among tissue types within the vine, with primary bud tissues typically achieving hardiness of -20 to -25°C in well-adapted cu…
IAO_0000116: Freeze_Tolerance_Development represents the progressive hardening phase within Temperature_Acclimation following Cold_Acclimation_Start. Distinguished from initial acclimation by the requirement for exposure to progressively lower temperatures and the substantially greater hardiness gains achieved. Duration spans 6-10 weeks through autumn into early winter. Produces major hardiness gains from approximately -10°C to -20 to -25°C depending on cultivar. Key mechanisms include cryoprotectant accumulation, membrane remodeling, and controlled extracellular ice formation tolerance.
IAO_0000118: Frosthärte-Aufbau @de
IAO_0000118: Frosttoleranz-Entwicklung @de
IAO_0000118: deep cold acclimation
IAO_0000118: freeze hardiness acquisition
IAO_0000118: frost tolerance development
IAO_0000118: progressive Kälteabhärtung @de
IAO_0000118: progressive cold hardening
IAO_0000118: tiefe Kälteakklimatisierung @de
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10: 201-235 Mills LJ, Ferguson JC, Keller M (2006) Cold-hardiness evaluation of grapevine buds and cane tissues. American Journal of Enology and Viticulture 57: 194-200 Wisniewski M et al (2003) Observations of ice nucleation and propagation in plants using infrared thermography. Plant Physiology 133: 852-858
has db xref: no direct PO equivalent

Freezing Point Quality
type: Class
subclass of: Critical Temperature Threshold Quality
IAO_0000112: Freezing point determination for Riesling dormant buds in Rheinhessen using differential thermal analysis reveals high-temperature exotherm at -5.2°C representing extracellular ice formation in bud scales and low-temperature exotherm at -21.3°C representing loss of supercooling in primordial tissues, with the 16°C separation between these events defining the temperature range where buds survive through supercooling avoidance before lethal intracellular freezing occurs at the low-temperature exotherm.
IAO_0000114: IAO_0000122
IAO_0000115: Freezing point quality is a critical temperature threshold quality that represents the temperature at which ice crystal formation initiates within grapevine tissues, marking the transition from supercooled liquid state to ice-containing state that damages cells through mechanical disruption, osmotic stress from extracellular ice formation, and intracellular ice crystal damage. Within the BFO framework, this quality characterizes the specific temperature threshold where phase transition from liquid to solid water occurs within plant tissue, with the realized freezing point depending on tissue solute concentration providing freezing point depression, the presence of ice-nucleating agents, and the rate of cooling affecting supercooling capacity. The ontological significance lies in freezing point defining the absolute lower limit of tissue survival without ice formation, distinguishing from frost damage thresholds that may occur at warmer temperatures when extracellular ice formation causes osmotic damage even without intracellular freezing. Grapevine tissue freezing points vary with solute concentration, ranging from approximately -2°C for dilute xylem sap to -5°C for sugar-concentrated berry mesocarp, with cold-acclimated dormant tissues accumulating cryoprotective solutes that depress freezing point by 2-4°C compared to non-acclimated tissues. The distinction between supercooling and equilibrium freezing is critical, as grapevine buds can supercool to -15 to -25°C before ice nucleation occurs, with the lethal temperature determined by the low-temperature exotherm marking loss of supercooling rather than the equilibrium freezing point. Measurement approaches include differential thermal analysis detecting ice formation exotherms, direct thermocouple observation of tissue temperature arrest during freezing, and calculated depression from solute concentration using the cryoscopic constant.
IAO_0000116: Freezing_Point_Quality specifically addresses the ice formation threshold, distinguishing from broader frost damage thresholds that may occur at warmer temperatures through osmotic or other mechanisms. This quality varies with tissue composition and acclimation status, requiring seasonal context for accurate specification. The class encompasses both equilibrium freezing point depressed by solutes and nucleation temperature determined by supercooling capacity, with the physiologically relevant threshold depending on cooling rate and tissue freeze-avoidance mechanisms.
IAO_0000118: Eiskristallisationstemperatur @de
IAO_0000118: Frostpunkt @de
IAO_0000118: Gefrierpunkt @de
IAO_0000118: Gefriertemperatur @de
IAO_0000118: crystallization point
IAO_0000118: frost point
IAO_0000118: ice nucleation temperature
IAO_0000118: tissue freezing temperature
IAO_0000119: Mills LJ et al. (2006) Timing of low temperature exposure affects cold hardiness and bud dormancy of Vitis vinifera L. cv. Cabernet Sauvignon. American Journal of Enology and Viticulture 57(4): 412-421 Pierquet P, Stushnoff C (1980) Relationship of low temperature exotherms to cold injury in Vitis riparia Michx. American Journal of Enology and Viticulture 31(1): 1-6
has db xref: no direct PO equivalent

Freiburg Clone Role
type: Class
subclass of: German Clone Role
IAO_0000112: Spätburgunder (Pinot Noir) clone 1 Fr bears a Freiburg_Clone_Role as the historically dominant Pinot Noir selection in Baden, selected before French Dijon clones became internationally available, with adaptation to Baden's continental climate and production traditions. Grauburgunder (Pinot Gris) clone 2 Fr serves in a Freiburg_Clone_Role as a quality-focused selection for Baden's important Grauburgunder production, with documented wine quality supporting the variety's premium positioning in German markets. Weißburgunder (Pinot Blanc) clone 2 Fr bears a Freiburg_Clone_Role, supporting Baden's significant Pinot Blanc production with selections adapted to local conditions and market requirements.
IAO_0000114: IAO_0000122
IAO_0000115: A German clone role that inheres specifically in clones selected and registered by the Staatliches Weinbauinstitut Freiburg (WBI, State Viticulture Institute Freiburg), located in Baden (southwestern Germany), with selections designated by the "Fr" suffix (e.g., Spätburgunder 1 Fr, Grauburgunder 2 Fr). Freiburg clones reflect the institution's focus on Baden's warmer viticultural conditions (Germany's sunniest wine region), with particular strength in Burgundy variety selections (Spätburgunder/Pinot Noir, Grauburgunder/Pinot Gris, Weißburgunder/Pinot Blanc) suited to the region's climate. WBI Freiburg operates comprehensive clone evaluation programs including long-term field trials, wine quality assessment, and virus-free mother plant maintenance, serving the substantial Baden wine industry as well as contributing to national clone resources. Freiburg's Burgundy variety expertise has positioned its selections for adoption beyond Germany in regions sharing similar climatic conditions—Austria, northern Italy, and other warm-margin cool-climate zones. The institution also conducts resistance breeding programs developing disease-resistant varieties complementing its clone selection work.
IAO_0000116: Freiburg_Clone_Role identifies WBI Freiburg selections within the German institutional framework, with particular significance for Burgundy varieties and warmer German production conditions. Baden's position as Germany's warmest major wine region oriented Freiburg's programs toward varieties and clone characteristics suited to more generous growing conditions—contrasting with Geisenheim's cool-climate Rheingau focus. Freiburg's Burgundy variety strength reflects Baden's historical connection to Alsace and the broader Upper Rhine viticultural tradition, with Spätburgunder particularly important to regional identity. The institution's resistance breeding programs (developing PIWI varieties—pilzwiderstandsfähige Rebsorten) increasingly complement clone selection, addressing sustainability concerns through genetic improvement beyond V. vinifera limitations.
IAO_0000118: Baden clone
IAO_0000118: Baden-Klon @de
IAO_0000118: Fr clone
IAO_0000118: Fr-Klon @de
IAO_0000118: Freiburg clone
IAO_0000118: Freiburg selection
IAO_0000118: Freiburg-Klon @de
IAO_0000118: Freiburger Selektion @de
IAO_0000118: WBI clone
IAO_0000118: WBI-Klon @de
IAO_0000119: Staatliches Weinbauinstitut Freiburg (2020) Klonenzüchtung Rebsorten Bundessortenamt (2020) Beschreibende Sortenliste Reben Becker H (1985) German viticulture and breeding, American Journal of Enology and Viticulture 36: 58-63 Regner F (2007) Genetic variation in grapevine clones, Blackwell
has db xref: no direct PO equivalent

French American Hybrid Role
type: Class
subclass of: Interspecific Hybrid Role
IAO_0000112: Seyval Blanc (Seyve-Villard 5-276) bears a French_American_Hybrid_Role as one of the most successful white French hybrids, widely planted in England, eastern North America, and other challenging climates for its cold hardiness, disease tolerance, and neutral wine character suited to blending and sparkling production. Baco Noir (Baco 1) serves in a French_American_Hybrid_Role as a historically important red hybrid, its Folle Blanche × V. riparia parentage unique in combining a female V. vinifera parent with American pollen. Chambourcin (Joannes-Seyve 26-205) bears a French_American_Hybrid_Role as a complex hybrid with strong color and increasingly recognized wine quality, important both commercially and as a parent in contemporary resistance breeding.
IAO_0000114: IAO_0000122
IAO_0000115: An interspecific hybrid role that inheres in grapevine varieties developed primarily by French breeders in the late 19th and early 20th centuries, crossing American Vitis species (V. labrusca, V. riparia, V. rupestris, V. lincecumii, V. aestivalis) with V. vinifera to create disease-resistant "direct producer" varieties capable of producing wine without grafting to resistant rootstocks. French-American hybrids (also termed French hybrids or producteurs directs) emerged as a response to phylloxera, downy mildew, and powdery mildew epidemics, with French breeders (Seibel, Seyve-Villard, Couderc, Baco, Landot, Ravat, among others) creating thousands of numbered selections from interspecific crosses. These hybrids achieved widespread planting in France (peaking at over 400,000 hectares in the 1950s) and internationally, offering viticultural simplicity (own-rooted cultivation without grafting) and disease tolerance. French policy subsequently discouraged hybrid cultivation to protect traditional V. vinifera appellations, reducing French hybrid plantings dramatically from the 1960s onward. Legacy French-American hybrids remain significant in regions with challenging disease pressure (eastern North America, humid climates) and as germplasm sources for contemporary resistance breeding.
IAO_0000116: French_American_Hybrid_Role captures the historically significant breeding effort that produced direct producer alternatives to grafted V. vinifera. The French hybrid era (roughly 1880-1960) generated enormous genetic diversity—over 10,000 named selections from major breeders—most of which were abandoned but some of which persist commercially or in breeding programs. French hybrids' commercial decline reflects both quality limitations (many early hybrids produced wines with foxy or herbaceous characters) and regulatory discrimination (French appellation law excluded hybrids from quality wine designations, subsequently influencing EU-wide policy). Contemporary reassessment recognizes that select French-American hybrids produce acceptable wines while offering disease resistance, with varieties like Chambourcin serving as parents in second-generation PIWI breeding. The "French" designation reflects developer nationality rather than geographic origin of all genetic components, which typically include substantial American species contributions.
IAO_0000118: Direktträger @de
IAO_0000118: French hybrid
IAO_0000118: French-American hybrid
IAO_0000118: Hybride producteur @de
IAO_0000118: direct producer hybrid
IAO_0000118: französisch-amerikanische Hybride @de
IAO_0000118: französische Hybride @de
IAO_0000118: producteur direct
IAO_0000119: Reisch BI et al. (2012) Grape breeding in the United States, CRC Press pp.: 171-203 Robinson J, Harding J, Vouillamoz J (2012) Wine Grapes, Ecco/Allen Lane Galet P (1998) Grape Varieties and Rootstock Varieties, Oenoplurimedia Bouquet A (2011) Grapevine breeding in France, in Adam-Blondon AF et al. (eds) Genetics, Genomics, and Breeding of Grapes, CRC Press
has db xref: no direct PO equivalent

French Clone Role
type: Class
subclass of: Regional Clone Role
IAO_0000112: Pinot Noir clone 115 bears a French_Clone_Role as the most widely planted of the ENTAV-INRA "Dijon clones," selected in Burgundy for small berries, loose clusters, and concentrated wine character—now distributed globally as the benchmark quality Pinot Noir selection. Chardonnay clone 76 serves in a French_Clone_Role with ENTAV registration documenting its selection for small-cluster character and concentrated must composition, widely adopted for premium Burgundy, Champagne, and New World Chardonnay production. Cabernet Sauvignon clone 337 bears a French_Clone_Role as one of the most planted Cabernet clones internationally, ENTAV evaluation documenting its balance of productivity and quality for Bordeaux and global Cabernet production.
IAO_0000114: IAO_0000122
IAO_0000115: A regional clone role that inheres in a grapevine clone registered within the French national clone certification system, administered by ENTAV-INRA (Établissement National Technique pour l'Amélioration de la Viticulture - Institut National de la Recherche Agronomique) and documented in the official Catalogue des Variétés et Clones de Vigne Cultivés en France. French clones are identified by variety name followed by numeric code (e.g., Pinot Noir 115, Chardonnay 76, Cabernet Sauvignon 337), with codes assigned sequentially within each variety as selections complete the registration process. The French clone system, established formally in 1962 with ENTAV's creation, pioneered systematic clonal selection integrating sanitary (virus elimination) and genetic (performance evaluation) dimensions, producing the world's most extensive registered clone catalog with over 1,000 approved scion and rootstock clones. French clones dominate international planting of major varieties, with ENTAV selections of Pinot Noir (Dijon clones), Chardonnay, Cabernet Sauvignon, Merlot, and Syrah planted across all major wine-producing countries. French certification distinguishes Certifié (laboratory-tested virus-free) and Standard grades within the registered clone framework.
IAO_0000116: French_Clone_Role captures the dominant international clone system, reflecting France's pioneering role in systematic clonal selection and the global distribution of French viticultural material. The ENTAV-INRA partnership (ENTAV for practical selection and distribution, INRA for research) created an integrated program combining virus elimination techniques with extended field and wine trials, producing clones with documented performance characteristics and certified health status. French clone dominance creates both opportunities (access to thoroughly evaluated selections) and concerns (genetic narrowing from widespread planting of few clones) contemporary French programs emphasize conservatory collections alongside commercial registration to preserve diversity. The numeric code system lacks inherent meaning—clone 115 was simply the 115th Pinot Noir registered—though wine culture has invested certain numbers with quality associations (the "Dijon clones" 113, 114, 115, 667, 777 became prestige selections despite similar origins to less famous registrations).
IAO_0000118: Catalogue clone
IAO_0000118: ENTAV clone
IAO_0000118: ENTAV-Klon @de
IAO_0000118: French clone
IAO_0000118: French registered clone
IAO_0000118: französisch registrierter Klon @de
IAO_0000118: französischer Klon @de
IAO_0000119: ENTAV-INRA (2007) Catalogue des Variétés et Clones de Vigne Cultivés en France Audeguin L et al. (1999) The results of 30 years of clonal selection in France, ISHS Acta Horticulturae 473: 69-76 Walter B, Martelli GP (1996) Clonal and sanitary selection of the grapevine, INRA Editions Mannini F (2000) Clonal selection in grapevine, ISHS Acta Horticulturae 528: 17-25
has db xref: no direct PO equivalent

Fresh Consumption Table Grape Role
type: Class
subclass of: Table Grape Scion Role
IAO_0000112: Sugraone (Superior Seedless) bears a Fresh_Consumption_Table_Grape_Role as a premium early-season white seedless, with large berries (6-8 g), crisp muscat-influenced flavor, and attractive yellow-green color commanding premium early-market prices in Mediterranean and Chilean production for European retail. Flame Seedless serves in a Fresh_Consumption_Table_Grape_Role as the dominant early red seedless, with 4-5 g berries, bright red color, and firm crunchy texture providing the benchmark for supermarket red grape expectations. Cotton Candy (IFG Seven) bears a Fresh_Consumption_Table_Grape_Role as a proprietary flavor variety, where distinctive spun-sugar flavor and crisp texture command retail premiums of 2-3× standard seedless grapes, exemplifying the premium flavor-branded table grape category.
IAO_0000114: IAO_0000122
IAO_0000115: A table grape scion role that inheres in a grafted scion cultivar by virtue of its primary designation for immediate fresh consumption without processing, drying, or extended storage. Fresh consumption table grape scions are optimized for eating quality at the point of sale, including optimal sugar-acid balance for immediate palatability (typically 16-20°Brix, 0.4-0.7% titratable acidity, creating Brix/acid ratios of 25-35), crisp or crunchy texture (firm cell walls, high turgor), attractive visual appearance (bright color, intact bloom, well-filled clusters), and pleasant mouthfeel without astringency or excessive seediness. Fresh consumption varieties are distinguished from storage varieties (bred for extended shelf life) and from dual-purpose varieties used for both fresh consumption and raisin or juice production. The category encompasses seeded and seedless varieties across all color classes (white/green, red/pink, black/blue), with market preferences varying regionally. Quality assessment standards (USDA, EU, Codex) grade fresh table grapes by berry size, color uniformity, cluster fill, and defect tolerance.
IAO_0000116: Fresh_Consumption_Table_Grape_Role captures the primary utilization for most table grape cultivars, distinguishing immediate-consumption optimization from varieties bred for storage longevity or multi-purpose use. The category is subclassed by berry color (Red, White, Black), reflecting both genetic and market organization. Modern breeding has created an expanding array of proprietary "flavor grapes" (Cotton Candy, Moon Drop, Witch Fingers/Tear Drops, Gum Drop) protected by plant patents and marketed under trademarked names, transforming table grapes from commodity to branded product category. Organic and "residue-free" production has grown substantially, requiring varieties tolerant of reduced fungicide programs while maintaining cosmetic quality standards.
IAO_0000118: Esstraube @de
IAO_0000118: Frischtraube zum Direktverzehr @de
IAO_0000118: Frischverzehr-Tafeltraube @de
IAO_0000118: eating grape
IAO_0000118: fresh consumption grape
IAO_0000118: fresh table grape
IAO_0000119: Creasy GL, Creasy LL (2009) Grapes, CABI Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press Crisosto CH, Mitchell FG (2002) Postharvest handling systems: table grapes, in Postharvest Technology of Horticultural Crops 3rd Ed, UC ANR pp.: 357-363 Fidelibus MW et al. (2017) California Table Grape Commission Annual Report
has db xref: no direct PO equivalent

Fresh Mass Quality
type: Class
subclass of: Mass Quality
IAO_0000112: Table grape quality standards for Red Globe specify minimum berry fresh mass of 10-12 g per berry and minimum cluster fresh mass of 500-700 g for premium grade fruit destined for export markets, achieved through aggressive crop load management (one cluster per shoot), gibberellic acid application (10 ppm at fruit set, 20-40 ppm at 8-12 mm berry diameter), and optimal irrigation maintaining soil moisture at 80-100% of field capacity throughout the cell expansion period from fruit set through véraison.
IAO_0000114: IAO_0000122
IAO_0000115: Fresh_Mass_Quality represents the total mass of a grapevine organ at the time of measurement including all contained water. This quality captures the organ in its living or recently harvested state before any drying or water loss has occurred, providing the practically relevant mass for yield determination, harvest logistics, and commercial transactions. Fresh mass is the standard measurement for grape yield, expressed as kg per vine, tonnes per hectare, or tons per acre, and forms the basis of most grape purchase contracts. Berry fresh mass typically ranges from 0.8-4.0 g depending on cultivar and environmental conditions, while cluster fresh mass ranges from 50-500 g for wine grapes. Fresh mass combines the contributions of structural dry matter and water content, with water typically constituting 70-85% of berry fresh mass at harvest. Because water content varies with vine water status, time of day, and weather conditions, fresh mass measurements exhibit greater variability than dry mass for the same underlying biological material. Fresh mass decreases under water deficit conditions as organs lose turgor and may lose water to the atmosphere or redistribute water to other plant parts. Conversely, fresh mass can increase transiently following irrigation or precipitation as tissues rehydrate. Fresh mass measurement requires prompt weighing after harvest to minimize evaporative losses, with analytical balances providing precision of 0.01-0.001 g for small samples.
IAO_0000116: Fresh_Mass_Quality is distinguished from Dry_Mass_Quality by including water content in the measurement. The relationship between fresh mass and dry mass is mediated by water content or its inverse, dry matter percentage. Fresh mass measurements should specify the time elapsed since harvest and storage conditions to account for potential water loss. For comparison across studies or conditions with varying water status, expressing data on a dry mass basis may be more appropriate. Berry fresh mass correlates highly with berry volume (r² greater than 0.95) but the relationship slope (density) varies with sugar concentration during ripening.
IAO_0000118: Erntemasse @de
IAO_0000118: Feuchtmasse @de
IAO_0000118: Frischgewicht @de
IAO_0000118: Frischmasse @de
IAO_0000118: fresh weight
IAO_0000118: harvest mass
IAO_0000118: undried mass
IAO_0000118: wet mass
IAO_0000119: Coombe BG and McCarthy MG (2000) Dynamics of Grape Berry Growth and Physiology of Ripening. Australian Journal of Grape and Wine Research 6(2): 131-135 Dai ZW et al. (2011) Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review. American Journal of Enology and Viticulture 62(4): 413-425
has db xref: no direct PO equivalent

Freshly Detached Calyptra
type: Class
subclass of: Detached Calyptra
IAO_0000112: Merlot vines at BBCH 63-65 (30-50% of flowers open, active bloom progressing) exhibit numerous freshly detached calyptras visible as yellowish-green caps suspended on stamens of recently opened flowers (10-20% of open flowers showing suspended calyptras at any given time), creating characteristic 'capped' appearance, with dislodgement typically occurring 30-90 minutes post-detachment under moderate morning air movement (5-8 km/h winds, rising temperatures from 18°C to 24°C). Sauvignon Blanc leaves during mid-bloom show accumulation of 8-15 freshly detached calyptras per 100 cm² leaf surface area on basal leaves positioned below inflorescences, with fresh yellowish-green coloration and intact cup-like structure allowing easy visual identification and providing qualitative confirmation of vigorous bloom progression. Cabernet Franc at BBCH 61-63 shows freshly detached calyptras suspended on stamens, recently fallen on rachis and pedicels within inflorescences, and accumulating on upper leaf surfaces, with fresh calyptra distribution patterns providing visual evidence of the acropetal bloom progression from basal toward apical inflorescence flowers. Research plots employing standardized bloom quantification collect freshly detached calyptras from 50 cm × 50 cm collection trays positioned 15 cm below inflorescences, counting accumulated fresh calyptras daily during bloom period to generate quantitative bloom intensity curves showing peak bloom timing and duration across cultivars and environmental treatments.
IAO_0000114: IAO_0000122
IAO_0000115: A freshly detached calyptra is a detached calyptra that has recently separated from the flower (typically within the past few minutes to several hours) and retains relatively intact structure, recognizable morphology, and characteristic yellowish-green to light green coloration, often still suspended temporarily on the extended stamens or recently fallen onto nearby surfaces, representing the immediate post-separation state when calyptra identity and origin are most clearly evident and when calyptras are most useful as visual indicators of active bloom. Freshly detached calyptras are characterized by= (1) intact cap-like or cup-like structure with the five-parted petal fusion pattern clearly visible, showing minimal physical degradation or fragmentation (2) coloration of yellowish-green, light green, or light tan, reflecting recent senescence but not advanced desiccation or decomposition (3) tissue texture that remains relatively pliable or soft rather than brittle, though beginning to lose turgor and moisture (4) in many cases, temporary suspension on top of the extended stamen filaments where the calyptra has been lifted off but not yet dislodged, creating the characteristic appearance of flowers with cap-like structures perched on stamens (5) when fallen, calyptras appearing fresh and conspicuous on leaf surfaces or inflorescence structures rather than degraded or difficult to distinguish. The freshly detached state typically persists for several hours to 1-2 days depending on environmental conditions, with duration influenced by= temperature effects on desiccation rate (higher temperatures accelerating tissue drying and transition to degraded state) humidity effects on tissue moisture retention (higher humidity prolonging fresh appearance, lower humidity accelerating desiccation) wind and rain effects on physical integrity (wind and rain accelerating fragmentation, removal, or degradation). Freshly detached calyptras suspended on stamens represent a transient bu…
IAO_0000116: Freshly_Detached_Calyptra represents the immediate post-separation state with intact structure and is distinguished from Fallen_Detached_Calyptra (degraded, desiccated, or fragmented structures from earlier-separated calyptras) by fresh appearance, intact morphology, and recent separation timing. The freshly detached stage is the most valuable detached calyptra state for practical bloom assessment and for research quantification, as the fresh appearance and intact structure facilitate reliable identification and counting. The characteristic suspended calyptra appearance (caps perched on stamens) is a widely recognized visual indicator of active grapevine bloom and is frequently featured in viticultural photography and educational materials illustrating anthesis. The duration of the freshly detached state (hours to 1-2 days) is sufficient for practical field observation but short enough that accumulation of fresh calyptras provides meaningful temporal resolution for tracking bloom progression.
IAO_0000118: frisch abgelöste Blütenhaube @de
IAO_0000118: frisch abgeworfene Kronblattkappe @de
IAO_0000118: kürzlich abgefallene Kelchhaube @de
IAO_0000118: newly detached petal cap
IAO_0000118: recently shed calyptra
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-103 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 95-96.
has db xref: PO:0009032

Freshly Harvested Berry
type: Class
subclass of: Harvested Berry
disjoint with: Post Harvest Berry
IAO_0000112: Pinot Noir freshly harvested berries hand-picked in early morning (6-9 AM, berry temperature 14-18°C), transported 2 km to winery in small 20 kg bins, sorted and destemmed within 2.5 hours of first pick, show composition identical to on-vine assessment (24.2% sugars measured on vine, 24.1% in must, 6.8 g/L acidity both, pH 3.68 both), no fermentation signs, no oxidation, optimal aromatic profile with fresh red fruit notes, representing ideal freshly harvested state allowing maximum quality wine production. Sauvignon Blanc freshly harvested berries night-harvested (11 PM-3 AM, berry temperature 10-12°C maintaining cool state) for aromatic white production, whole-cluster pressed within 3 hours of harvest beginning, show fresh characteristic grapefruit and passionfruit aromatics at peak intensity, no oxidation (juice pale greenish-white), sugars and acidity exactly matching on-vine targets (21.5% sugars, 8.2 g/L acidity), demonstrating premium aromatic white production benefits from freshly harvested state maintaining volatile aromatic compounds at peak levels. Chardonnay freshly harvested berry cooling protocol= harvest at 18-22°C berry temperature, immediate placement in refrigerated transport maintaining 10-12°C during 1 hour transport, processing at 4 hours post-harvest while maintaining cool temperature throughout, showing <0.05% sugar loss, no acid change, no oxidation, no fermentation, optimal quality retention demonstrating that freshly harvested status can be maintained for several hours through temperature control. Thompson Seedless table grapes freshly harvested for fresh market= hand-harvested in cool morning into specialized table grape containers, field-packed into shipping boxes, immediately placed in cold storage at 0-2°C within 2 hours of harvest, shipped via refrigerated transport, arriving at retail within 48 hours while maintaining freshly harvested quality characteristics (firm texture, green stems, fresh appearance, no fungal growth), demonstratin…
IAO_0000114: IAO_0000122
IAO_0000115: A freshly harvested berry is a harvested berry in the immediate post-harvest period (typically 0-6 hours post-detachment), characterized by minimal post-harvest quality changes, composition very similar to on-vine state, and optimal condition for processing or fresh market delivery, representing the preferred state for high-quality wine production or fresh consumption. Freshly harvested berries are characterized by= (1) harvest timing typically 0-6 hours since vine detachment with minimal opportunity for post-harvest changes (2) composition essentially unchanged from on-vine state with sugars, acids, pH, color, and flavor compounds at levels achieved on vine (3) minimal respiration effects with sugar loss typically <0.1% and acid loss minimal (4) no spontaneous fermentation with berries showing no microbial activity if harvested cleanly (5) optimal color retention with anthocyanins stable and no oxidative browning (6) optimal aromatic profile with volatile compounds at peak and no off-odor development (7) physical condition optimal with minimal crushing or damage if handled appropriately. Freshly harvested berries maintain quality through= prompt harvest-to-processing timeline minimizing time for degradative changes cool berry temperatures (ideally <15-18°C) slowing metabolic activity gentle handling preventing physical damage and juice release clean harvest excluding diseased or damaged fruit appropriate containers preventing crushing during transport. Freshly harvested berries for wine production show ideal processing conditions= sugars at target levels achieved on vine without respiration losses acids at optimal levels without post-harvest degradation no oxidation requiring minimal sulfur dioxide additions no spontaneous fermentation allowing controlled inoculation optimal color extraction potential with anthocyanins in native form without degradation optimal aromatic potential with volatile compounds at peak concentration. Freshly harvested berries for table gra…
IAO_0000116: Freshly_Harvested_Berry represents optimal post-harvest state (0-6 hours) and is distinguished from Post_Harvest_Berry (extended post-harvest period >6 hours) by minimal versus progressive post-harvest changes. Freshly harvested berries maintain quality closest to on-vine condition, representing the target state for high-quality production. Understanding freshly harvested berry characteristics and maintaining this state is essential for quality wine production, particularly for aromatic whites and premium reds, and for table grape fresh market quality.
IAO_0000118: Frisch-Lese-Traube @de
IAO_0000118: frisch geerntete Beere @de
IAO_0000118: immediately harvested berry
IAO_0000118: just-picked berry
IAO_0000118: unmittelbar geerntete Traube @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 265-275 Zoecklein, B.W. et al. (1995). Wine Analysis and Production, pp. 95-115.
has db xref: PO:0025639

Frost Damage Severity Quality
type: Class
subclass of: Cold Stress Indicator Quality
IAO_0000112: Frost damage severity quality assessment following a radiation frost event (-6°C minimum) in Marlborough evaluated Sauvignon Blanc vineyards across topographic positions to quantify damage patterns and inform recovery management. Low-lying blocks in frost-prone valley floors showed severe frost damage severity quality with 90% of primary shoots exhibiting complete necrosis, secondary bud damage estimated at 60%, and projected yield loss exceeding 70% from the combined effects of primary shoot loss and reduced secondary shoot fruitfulness. Mid-slope blocks showed moderate frost damage severity quality with 45% primary shoot damage, minimal secondary bud injury, and projected yield loss of 30-40% recoverable through adjusted canopy management favoring surviving shoots. Upper-slope blocks with effective cold air drainage showed mild frost damage severity quality with only 15% primary shoot damage limited to the most advanced shoots in early-burst positions, with projected yield loss below 10% and no special management required. The frost damage severity quality gradient informed triage decisions allocating protective resources including portable wind machines and helicopter contracts to the highest-value blocks most vulnerable to subsequent frost events forecast for the following week.
IAO_0000114: IAO_0000122
IAO_0000115: Frost damage severity quality is a cold stress indicator quality that inheres in a grapevine organism and represents the extent and intensity of tissue injury resulting from exposure to freezing temperatures, encompassing the range of damage manifestations from minor injury affecting only the most cold-sensitive tissues through moderate damage affecting substantial portions of vegetative or reproductive organs to severe damage causing widespread tissue death with major consequences for current season productivity and potentially long-term vine health. This quality provides the diagnostic framework for assessing actual damage from frost events, recognizing that damage severity depends on the interaction between minimum temperature reached, duration of freezing exposure, rate of temperature decline, tissue type and developmental stage, and the acclimation status of affected organs at the time of frost occurrence. The ontological significance of frost damage severity quality lies in its role enabling quantification of frost event impacts for production planning, insurance assessment, and recovery management decisions, while also providing feedback for evaluating the effectiveness of frost protection measures and identifying sites or cultivars with inadequate frost tolerance for reliable production. The biological basis of frost damage severity encompasses the cellular injury mechanisms triggered by ice formation including direct mechanical damage from ice crystals, cellular dehydration as water moves to extracellular ice, and membrane disruption from the combined effects of dehydration and low temperature, with damage severity reflecting the proportion of cells experiencing lethal injury and their functional importance for vine productivity. The visual manifestations of frost damage vary with tissue type and injury severity, including water-soaked appearance immediately following thaw, subsequent browning and necrosis of affected tissues, and the characteristic pattern…
IAO_0000116: Frost_Damage_Severity_Quality is_a Cold_Stress_Indicator_Quality, serving as parent class for Spring_Frost_Damage_Quality, Autumn_Frost_Damage_Quality, and Winter_Freeze_Damage_Quality which address seasonally-specific damage patterns. This class addresses the overall extent of frost injury while child classes capture particular seasonal contexts. Scoring systems (percentage damage, yield loss projection) enable quantitative assessment. The spatial pattern of damage reflects microclimate variation useful for site characterization. Distinguished from Tissue_Freezing_Tolerance_Quality which addresses resistance capacity rather than actual damage.
IAO_0000118: Frostschaden-Schweregrad @de
IAO_0000118: Frostverletztungs-Schwere @de
IAO_0000118: Gefrierschaden-Intensität @de
IAO_0000118: Kälteschaden-Ausmaß @de
IAO_0000118: cold damage level
IAO_0000118: freeze damage severity
IAO_0000118: freezing injury intensity
IAO_0000118: frost injury extent
IAO_0000119: Fennell A (2004) Freezing tolerance and injury in grapevines. Journal of Crop Improvement 10:201-235 Trought MCT et al. (1999) Vineyard variability in Marlborough, New Zealand: characterising variation in vineyard performance and options for management. Australian Journal of Grape and Wine Research 5:84-89 Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Edition. Academic Press, pp. 508-545
has db xref: no direct PO equivalent

Frost Risk Data
type: Class
subclass of: Temperature Data
IAO_0000112: The frost risk data for the Chablis wine region (Burgundy, 47.8°N) documents the acute spring frost vulnerability that defines this region's viticultural identity — the historical record (1950-2020) shows late frost events (minimum temperature below -2°C after April 1) occurring in 60-70% of years, with severe frost events (minimum below -4°C, sufficient to kill all emerged green tissue) in 25-30% of years. The frost damage incidence has increased since the 1990s despite overall warming, because the earlier budburst driven by warmer March temperatures (budburst advancing by approximately 13 days between 1970 and 2020) exposes the vulnerable green shoots to the late frost events that continue to occur in April with unchanged frequency — a climate change paradox where warming increases frost damage by decoupling the advancing phenology from the unchanged frost probability. The 2016, 2017, and 2021 frost events demonstrated the devastating economic impact — the April 2016 frost destroyed an estimated 50% of the Chablis crop, and the April 2021 event (three consecutive frost nights of -5 to -8°C following 10 days of >20°C temperatures that had advanced growth to the 3-4 leaf stage) caused the most widespread frost damage in French viticulture since 1991, affecting Chablis, Burgundy, the Loire, Bordeaux, and the Rhône.
IAO_0000114: IAO_0000122
IAO_0000115: A temperature data component that records the frequency, severity, timing, and duration of freezing temperature events that pose damage risk to grapevine tissues — documenting both spring frost risk (temperatures below -2 to -3°C during the post-budburst period when young green shoots are freeze-sensitive, potentially destroying the current season's crop) and winter frost risk (temperatures below -15 to -20°C during dormancy that can damage or kill woody trunk and cordon tissues, potentially destroying the vine itself) — with frost risk assessment based on historical temperature records, landscape frost mapping, and the relationship between frost probability and phenological timing at the specific site.
IAO_0000116: Frost_Risk_Data documents the temperature hazard that represents the single largest source of catastrophic crop loss in cool-climate viticulture — frost damage differs from other viticultural weather risks (drought, hail, disease) in that a single night of subfreezing temperatures can destroy the entire crop potential of a vineyard in hours, with no possibility of recovery (unlike hail or disease, which may damage only a portion of the crop or allow compensatory regrowth). The two frost types — radiation frost and advective frost — require different risk assessment approaches and different protection strategies: radiation frost (occurring on clear, calm nights when the ground surface radiates heat to the sky, cooling the surface air layer below freezing while upper air remains warmer) is the more common type in viticultural regions, is strongly influenced by topography (cold air drainage creating warm thermal belts on mid-slopes and cold frost pockets in valley floors), and can be combated by disrupting the temperature inversion (wind machines, helicopters) or by adding thermal energy to the vine zone (bougies/smudge pots, aspersion/sprinkler systems, electrical heating) advective frost (occurring when a large cold air mass moves through the region, producing subfreezing temperatures regardless of topographic position) is less frequent but more damaging because it affects entire regions uniformly and cannot be effectively mitigated by site-specific protection measures. The frost protection economic calculus is significant — aspersion systems cost €5,000-15,000/ha to install and €500-2,000/ha to operate per frost event, bougies cost €2,000-5,000/ha per night, and wind machines cost €30,000-50,000 per unit covering 3-5 ha — investments justified only by the high value of the crop in premium appellations.
IAO_0000118: Frostgefährdung @de
IAO_0000118: Frostrisiko-Daten @de
IAO_0000118: Kälteschaden-Risikoabschätzung @de
IAO_0000118: cold damage risk assessment
IAO_0000118: freeze event characterization
IAO_0000118: frost frequency record
IAO_0000119: Gladstones J (1992) Viticulture and Environment, Winetitles Poling EB (2008) Spring cold injury to winegrapes and protection strategies and methods, HortScience 43: 1652-1662 Molitor D et al. (2014) Late frost damage risk for viticulture under climate change, International Journal of Climatology 34: 1127-1144 Leolini L et al. (2018) Late spring frost impacts on future grapevine distribution in Europe, Field Crops Research 222: 197-208
has db xref: no direct PO equivalent

Fructose Content Quality
type: Class
subclass of: Reducing Sugar Quality
disjoint with: Glucose Content Quality
IAO_0000112: Fructose content quality determines residual sweetness perception in off-dry Vouvray from the Loire Valley, where controlled fermentation arrest leaves 15-30 g/L residual sugar typically comprising 60-70% fructose this fructose dominance (resulting from preferential glucose fermentation) amplifies perceived sweetness beyond what equi-concentrated glucose would provide, enabling the characteristic demi-sec style with balanced sweetness at relatively moderate residual sugar levels, while the accompanying malic and tartaric acids provide the freshness that prevents cloying character.
IAO_0000114: IAO_0000122
IAO_0000115: Fructose_Content_Quality represents the chemical quality characterizing the concentration of fructose (levulose, D-fructose, fruit sugar) in grape berry tissue. Fructose is a six-carbon ketose monosaccharide that constitutes approximately half of the total reducing sugar in ripe grape berries, typically matching or slightly exceeding glucose concentration at harvest maturity with values of 75-130 g/L for wine grapes. Fructose is the sweetest naturally occurring sugar, approximately 1.2-1.8 times sweeter than sucrose and 1.4-1.7 times sweeter than glucose on a weight basis, making it the primary contributor to perceived berry sweetness despite equimolar concentration with glucose. Like glucose, fructose accumulates through invertase-mediated cleavage of transported sucrose and is stored in mesocarp cell vacuoles. Fructose is fermented by Saccharomyces cerevisiae, but at a slower rate than glucose due to glucose-mediated repression of fructose transport systems. This differential fermentation rate results in preferential glucose consumption during the early and middle stages of fermentation, with fructose becoming the dominant residual sugar in stuck or arrested fermentations. Wines with high residual fructose taste sweeter than wines with equivalent residual glucose due to fructose's higher sweetness intensity. The fructose-to-glucose ratio increases during over-ripening and berry dehydration because fructose is more resistant to respiratory consumption than glucose. Fructose measurement employs specific enzymatic assays using hexokinase, phosphoglucose isomerase, and glucose-6-phosphate dehydrogenase, or chromatographic separation and quantification. The ratio of fructose to glucose provides a maturity index and can indicate metabolic abnormalities when outside normal ranges.
IAO_0000116: Fructose_Content_Quality specifically addresses the fructose monosaccharide, parallel to Glucose_Content_Quality within Reducing_Sugar_Quality. The higher sweetness intensity of fructose relative to glucose has practical implications for residual sugar perception in finished wines. Fructose undergoes Maillard browning reactions more readily than glucose, contributing to color development during heating and aging. The anomeric forms of fructose (α and β pyranose, α and β furanose) have different sweetness intensities, with the β-D-fructopyranose form dominant at lower temperatures being the sweetest, which is why chilled wines taste sweeter than warm wines at identical sugar concentrations.
IAO_0000118: D-fructose level
IAO_0000118: Fruchtzuckergehalt @de
IAO_0000118: Fructoseanteil @de
IAO_0000118: Fructosegehalt @de
IAO_0000118: Levulosekonzentration @de
IAO_0000118: fruit sugar concentration
IAO_0000118: ketohexose quality
IAO_0000118: levulose content
IAO_0000119: Kliewer WM (1967) The Glucose-Fructose Ratio of Vitis vinifera Grapes. American Journal of Enology and Viticulture 18(1): 33-41 Margalit Y (2012) Concepts in Wine Chemistry, 3rd Ed, Board and Bench Publishing pp.: 23-47
has db xref: no direct PO equivalent

Fruit Drop
type: Class
subclass of: Fruit Set
IAO_0000112: Grenache in Rhône Valley shows fruit drop during July-August Year N+1 at BBCH 71-81, with early fruit drop 12-28% from fertilization failure weeks 1-3, occasional shatter 5-15% from summer storms, millerandage formation 8-18% creating shot berries, cumulative berry loss 25-45% in poor years, under variable Mediterranean conditions, typical of this coulure and drop-prone cultivar requiring favorable conditions for acceptable berry retention
IAO_0000114: IAO_0000122
IAO_0000115: Fruit drop represents berry loss phenomena during post-fertilization development when berries abort and abscise from clusters through various mechanisms including early developmental failure, weather-induced shattering, millerandage shot berry formation, or late abscission, reducing berry number and yield from initial fruit set, occurring variably during fruit development depending on specific drop mechanism. This yield-reducing phenomenon occurs during summer development from early fruit set through ripening in late June-September in temperate regions Year N+1, with timing and severity varying by drop type, corresponding to BBCH 71-85 stages from young fruit through ripening. Fruit drop encompasses multiple distinct mechanisms including early fruit drop from failed berry development shortly after fertilization, shatter from weather-induced mechanical berry detachment during vulnerable periods, millerandage formation creating small arrested berries with variable persistence, post-set berry abscission from late developmental failure or stress responses, and overall berry loss reducing cluster berry number below initial fruit set. Drop incidence and timing show variable patterns with early drop typically 1-4 weeks post-flowering from developmental failure, shatter during flowering or early fruit set from rain or wind damage, millerandage formation during fruit set creating persistent shot berries, late drop occasionally during veraison or ripening from stress, and cumulative losses potentially reducing berry number 5-50% depending on severity. Early fruit drop characteristics show young berry abortion and abscission within first 2-4 weeks post-fertilization, failure from inadequate fertilization, seed abortion, or developmental dysfunction, abscission zone formation at pedicel enabling berry detachment, and early losses contributing to coulure poor fruit set if severe. Shatter characteristics show mechanical berry detachment from pedicel through weather damage, rain i…
IAO_0000116: Fruit_Drop represents berry loss phenomena within Fruit_Set reducing berry number and yield. Subdivided into Early_Fruit_Drop from developmental failure, Shatter from weather damage, Millerandage_Formation creating shot berries, and Post_Set_Berry_Abscission from late failures. Timing and severity vary by mechanism. Cumulative losses 5-50% depending on cultivar and conditions. Major yield-limiting factor. Environmental and genetic susceptibility. Management strategies can reduce drop. Affects cluster architecture and quality.
IAO_0000118: Beerenabszission @de
IAO_0000118: Beerenfall @de
IAO_0000118: Fruchtfall @de
IAO_0000118: Fruchtverlust @de
IAO_0000118: berry abscission
IAO_0000118: berry drop
IAO_0000118: cluster berry loss
IAO_0000118: fruit loss
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 410-415, 450-455 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Fruit Integrity At Harvest Quality
type: Class
subclass of: Harvest Logistics Quality
IAO_0000112: Fruit integrity at harvest quality assessment in Carneros compared damage incidence and juice release across Pinot Noir and Chardonnay under standardized hand harvest protocols with matched handling intensity. Pinot Noir demonstrated poor fruit integrity at harvest quality consistent with its thin-skinned reputation, showing 4.2% visible berry damage, 2.8% berry detachment from pedicels during handling, and juice release of 85 mL per 20 kg harvest bin attributable to harvest damage, requiring enhanced care protocols including smaller picking containers and rapid transport to minimize quality impact. Chardonnay exhibited superior fruit integrity at harvest quality with thicker, more resilient skin, showing only 1.1% visible damage, 0.8% berry detachment, and juice release of only 22 mL per equivalent bin weight, permitting standard handling protocols without quality compromise. The fruit integrity quality differential translated directly to must quality, with Pinot Noir juice showing 35% higher polyphenol oxidase activity indicating advanced oxidation from harvest damage compared to Chardonnay, establishing cultivar-specific harvest handling requirements based on fruit integrity characteristics.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit integrity at harvest quality is a harvest logistics quality that inheres in a grapevine cultivar or clone and represents the capacity of grape clusters and individual berries to withstand the physical stresses of the harvest operation including handling, placement in collection containers, and initial transport within the vineyard without suffering structural damage, juice release, berry detachment, or other forms of deterioration that would compromise quality of the harvested material delivered to the winery. This quality captures the resilience of fruit to the inevitable physical impacts and compression forces encountered during harvest, recognizing that even careful handling subjects fruit to stresses that may exceed damage thresholds for fragile cultivars while remaining well within tolerance for robust types. The ontological significance of fruit integrity at harvest quality lies in its role as a determinant of achievable quality from the vineyard gate forward, wherein fruit that arrives at the winery damaged, leaking juice, or partially crushed has already begun oxidation and microbial processes that limit the quality potential of resulting wines regardless of subsequent processing excellence, making harvest integrity a critical quality control point that varies substantially among cultivars. The biological basis of fruit integrity at harvest quality encompasses the structural characteristics determining damage resistance including berry skin thickness and tensile strength, the flexibility versus brittleness of skin tissue under impact, the firmness of flesh tissue providing support against compression, the strength of berry attachment to pedicels resisting detachment under handling stress, and the cluster architecture determining whether individual berries are protected within compact structures or exposed in loose arrangements more vulnerable to contact damage. Cultivar differences in fruit integrity at harvest span a wide range, from robust thick-skin…
IAO_0000116: Fruit_Integrity_At_Harvest_Quality is_a Harvest_Logistics_Quality, representing the damage resistance of fruit during harvest operations. This class addresses structural resilience to handling stresses distinct from transport tolerance which extends to post-harvest logistics. Berry skin thickness, firmness, and pedicel attachment strength are key determinants. Quantitative assessment through damage incidence percentage and juice release volume provides objective metrics. Distinguished from Mechanical_Harvesting_Suitability_Quality by addressing hand harvest handling as well as machine harvest impacts. Critical for quality-sensitive production where harvest damage initiates quality-limiting oxidation and microbial processes.
IAO_0000118: Beerenstrukturstabilität @de
IAO_0000118: Ernte-Schadensresistenz @de
IAO_0000118: Fruchtintegrität bei der Ernte @de
IAO_0000118: Traubenrobustheit @de
IAO_0000118: berry resilience
IAO_0000118: cluster robustness
IAO_0000118: fruit structural integrity
IAO_0000118: harvest damage resistance
IAO_0000119: Rolle L et al. (2012) Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening. Journal of Agricultural and Food Chemistry 60:7571-7581 Letaief H et al. (2008) Assessment of grape skin hardness by a puncture test. Journal of the Science of Food and Agriculture 88:1567-1575 Coombe BG, Iland P (2004) Grape berry development and winegrape quality. In: Dry PR, Coombe BG (eds) Viticulture Volume 1 Resources, 2nd Edition, Winetitles, Adelaide, pp. 210-248
has db xref: PO:0025610

Fruit Maintenance Respiration Quality
type: Class
subclass of: Maintenance Respiration Quality
IAO_0000112: Fruit maintenance respiration assessment tracking berry development in Shiraz reveals the respiratory losses affecting final composition, with post-véraison berries respiring 8.5 mg CO₂/kg/hour at 25°C (combined maintenance and ripening metabolism), translating to daily sugar loss of approximately 0.15 g/berry that competes with daily sugar import of approximately 0.45 g/berry, resulting in net sugar accumulation of 0.30 g/berry/day, with elevated temperatures (35°C) increasing respiration to 15.2 mg CO₂/kg/hour and reducing net accumulation to 0.18 g/berry/day, demonstrating how fruit respiration determines the efficiency of sugar accumulation and the heat stress sensitivity of final Brix.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit maintenance respiration quality is a maintenance respiration quality that represents the rate of respiratory metabolism required to maintain grape berry cellular structures and ripening processes without net growth, characterizing the carbon cost of sustaining membrane integrity, enzyme systems, and metabolic activity in developing and ripening fruit that represents an increasing respiratory sink as clusters develop toward harvest. Within the BFO framework, this quality specifically addresses the fruit component of maintenance respiration, distinguishing berry maintenance costs from growth respiration while recognizing that the boundary between maintenance and active ripening metabolism is less distinct in fruit than in vegetative tissues, as the ripening process involves continuous metabolic transformation rather than simple homeostatic maintenance. The ontological significance lies in fruit maintenance respiration representing the respiratory cost of sustaining berry viability and ripening capacity, where maintenance respiration continues throughout berry development and ripening, consuming sugars that would otherwise contribute to final Brix, and where the balance between maintenance cost and sugar accumulation affects both yield (berry mass) and quality (final sugar concentration). The physiological basis for fruit maintenance respiration includes membrane integrity (maintaining compartmentalization essential for ripening), enzyme turnover (sustaining the enzymatic machinery for sugar accumulation, acid degradation, and secondary metabolite synthesis), protein synthesis (continued expression of ripening-related genes), and cellular homeostasis (ion balance, pH regulation, and oxidative protection). The developmental trajectory of fruit respiration shows high rates during cell division (combined maintenance and growth), declining rates during cell expansion (lower growth component), and continued maintenance respiration through ripening with gradual decline…
IAO_0000116: Fruit_Maintenance_Respiration_Quality addresses the specific maintenance costs of developing and ripening grape berries. This quality determines respiratory sugar losses that affect final fruit composition and quality. The class supports ripening prediction and heat stress assessment through characterization of the fruit respiratory component affecting sugar accumulation efficiency.
IAO_0000118: Beeren-Grundumsatz @de
IAO_0000118: Frucht-Erhaltungsatmung @de
IAO_0000118: Fruchtmetabolismuskosten @de
IAO_0000118: Trauben-Instandhaltungsatmung @de
IAO_0000118: berry basal respiration
IAO_0000118: cluster respiration
IAO_0000118: fruit metabolic cost
IAO_0000118: grape maintenance respiration
IAO_0000119: Ollat N, Gaudillère JP (1998) The effect of limiting leaf area during stage I of berry growth on development and composition of berries of Vitis vinifera L. cv. Cabernet Sauvignon. American Journal of Enology and Viticulture 49(3): 251-258 Sweetman C et al. (2009) Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry 70(11-12): 1329-1344
has db xref: PO:0009001

Fruit Set
type: Class
subclass of: Grapevine Phenological Process
IAO_0000112: Merlot in Bordeaux shows fruit set during early July Year N+1 at BBCH 69-71, with 54-64% flowers successfully producing berries containing 1-3 seeds, ovary expansion from 6 mm to 14-18 mm over 2-3 weeks post-fertilization, auxin from developing seeds preventing abscission and triggering growth, unfertilized flowers aborting, under oceanic conditions following favorable flowering period, typical of this mid-season cultivar with moderate-to-good set reliability determining season yield
IAO_0000114: IAO_0000122
IAO_0000115: Fruit set represents the critical reproductive outcome phase when successful fertilization leads to berry development with fertilized ovules producing auxin preventing flower abscission and triggering ovary expansion, while unfertilized flowers lacking seed development abort and abscise, establishing final berry number determining yield and marking definitive transition from flowering reproductive phase to berry developmental phase. This essential outcome phase occurs during late flowering and early berry development in late June-early July in temperate regions Year N+1, typically proceeding over 1-3 weeks following fertilization as fertilization outcomes manifest, corresponding to BBCH 69-71 stages transitioning from flowering completion to young fruit development. Fruit set mechanism involves fertilization success determining ovule and seed development, auxin and other hormone production from developing seeds preventing programmed flower abscission, hormone signaling triggering ovary wall cell division and expansion initiating berry formation, unfertilized flowers lacking hormonal rescue undergoing abscission, and final berry number establishment representing successful fruit set percentage. Fertilization outcomes show variable success with 30-75% flowers achieving successful fertilization and fruit set depending on cultivar and environmental conditions, successful fertilization producing 1-3 seeds per berry from fertilized ovules in 2-4 ovule flowers, and fertilization failure causing flower abortion eliminating potential berries from yield. Successful ovule fertilization shows double fertilization completion producing viable zygote and endosperm, seed development initiation with embryo and endosperm growth, integument development forming seed coat, and overall seed maturation proceeding coordinated with berry development. Failed ovule fertilization shows fertilization failure from inadequate pollination, pollen tube growth failure, or fusion problems, ovule abor…
IAO_0000116: Fruit_Set represents critical reproductive outcome phase determining berry number and yield. Corresponds to BBCH 69-71 stages 1-3 weeks post-fertilization. Subdivided into Ovule_Fertilization showing variable success outcomes and Berry_Initiation showing hormone-mediated berry development. Success rate 30-75% depending on conditions. Auxin from seeds critical for preventing abscission and triggering growth. Coulure represents failed fruit set. Marks definitive transition from Flowering to Berry_Development. Yield-determining phase.
IAO_0000118: Beerenbildung @de
IAO_0000118: Fruchtansatz @de
IAO_0000118: Fruchtbildung @de
IAO_0000118: berry establishment
IAO_0000118: berry set
IAO_0000118: fruit formation
IAO_0000118: reproductive success
IAO_0000118: reproduktiver Erfolg @de
IAO_0000119: Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp. 405-415 Mullins MG et al. (1992) Biology of the Grapevine, Cambridge University Press pp. 308-315 Coombe BG (1995) Adoption of a system for identifying grapevine growth stages, Aust J Grape Wine Res 1:104-110
has db xref: no direct PO equivalent

Fruit Set Disposition
type: Class
subclass of: Reproductive Disposition
IAO_0000112: Fruit set percentage in grapevine typically ranges from 15-50% of total flowers, with Chardonnay achieving 35-45% under favorable conditions and Merlot averaging 20-30%. A cluster with 300 flowers at bloom producing 90 berries represents 30% fruit set. Optimal fruit set requires temperatures of 20-25°C during flowering, adequate carbohydrate supply, and successful pollination of at least 2 ovules per flower. Fruit set below 20% often results in excessively loose clusters, while set above 50% may cause compact clusters prone to disease.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive disposition that is the inherited capacity of a Vitis vinifera plant to successfully convert pollinated flowers into developing berries through fertilization, initial cell division, and retention on the rachis, determining the proportion of flowers that become harvestable fruit.
IAO_0000116: Fruit_Set_Disposition serves as the parent class for traits affecting the flower-to-berry transition. The process involves multiple sequential steps including pollen germination, tube growth, fertilization, and hormone-triggered berry development. Unfertilized flowers abscise within 7-14 days post-bloom. Both genetic factors (cultivar) and environmental conditions (temperature, nutrition, water status) strongly influence fruit set success.
IAO_0000118: Beerenansatz @de
IAO_0000118: Befruchtungserfolg @de
IAO_0000118: Fruchtansatz @de
IAO_0000118: berry set capacity
IAO_0000118: fruit retention trait
IAO_0000118: set percentage disposition
IAO_0000119: Keller M (2020) The Science of Grapevines: Anatomy and Physiology, 3rd Ed, Academic Press pp.: 115-135 Vasconcelos MC et al. (2009) The flowering process of Vitis vinifera: a review. American Journal of Enology and Viticulture 60:411-434
has db xref: PO:0009001

Fruit Set Percentage Quality
type: Class
subclass of: Yield Potential Quality
IAO_0000112: Fruit set percentage assessment comparing flowering conditions in Merlot reveals the weather effect on flower-to-berry conversion, with favorable conditions (25°C, dry, calm during flowering) achieving 48% fruit set (144 berries from 300 flowers per cluster, compact clusters), marginal conditions (18°C, intermittent rain) achieving 32% set (96 berries, moderately loose clusters), and poor conditions (14°C, persistent rain during bloom) achieving only 18% set (54 berries, very loose clusters), with the fruit set variation creating 2.7-fold difference in berry number per cluster from identical flower populations, demonstrating how fruit set percentage determines yield realization from flowering potential.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit set percentage quality is a yield potential quality that represents the proportion of flowers that successfully develop into berries following pollination and fertilization, characterizing the conversion efficiency from flowers to fruit that determines how much of the flowering potential is realized as berry production and thus establishing the berry number component of final yield. Within the BFO framework, this quality specifically addresses the flower-to-berry conversion dimension of yield potential, distinguishing fruit set success from prior flower number or subsequent berry development while recognizing that fruit set is the critical determination point where pollination success, fertilization completion, and post-fertilization retention together establish whether each flower becomes a berry or abscises as a failed reproductive attempt. The ontological significance lies in fruit set percentage determining the berry population that will develop and ripen, with typical wine grape fruit set of 25-50% meaning that the majority of flowers fail to produce berries under normal conditions, and with variation in this percentage substantially affecting final yield—a shift from 30% to 45% fruit set representing a 50% increase in berry number and potentially similar yield increase from the same flower population. The factors affecting fruit set include weather during flowering (warm, dry conditions favoring set cool, wet, or windy conditions reducing it), carbohydrate availability (adequate current photosynthate and reserves supporting berry retention), hormone balance (appropriate auxin, gibberellin, and cytokinin levels promoting fruit development), and cultivar genetics (some varieties inherently setting more reliably than others). The assessment of fruit set involves counting flowers per inflorescence before bloom and berries per cluster after set, with the ratio (berries/flowers × 100) expressing set percentage, though practical assessment often uses cluster co…
IAO_0000116: Fruit_Set_Percentage_Quality addresses the conversion efficiency from flowers to developing berries. This quality is determined during flowering by weather, nutrition, and cultivar factors. The class supports yield realization assessment through fruit set percentage characterization.
IAO_0000118: Ansatzeffizienz @de
IAO_0000118: Beerenansatzrate @de
IAO_0000118: Blüte-Frucht-Konversion @de
IAO_0000118: Fruchtansatzprozentsatz @de
IAO_0000118: berry set percentage
IAO_0000118: flower-to-fruit conversion
IAO_0000118: fruit set rate
IAO_0000118: set efficiency
IAO_0000119: May P (2004) Flowering and Fruitset in Grapevines. Lythrum Press, Adelaide, pp. 1-119 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 145-230
has db xref: no direct PO equivalent

Fruit Zone Humidity Quality
type: Class
subclass of: Canopy Microclimate Quality
IAO_0000112: Fruit zone humidity quality manipulation in Loire Valley Chenin Blanc evaluated disease management implications across canopy density treatments during a Botrytis-favorable autumn with frequent precipitation events. Dense unthinned canopies exhibited poor fruit zone humidity quality with relative humidity exceeding 90% for mean 16.2 hours following 5mm precipitation events, surpassing the Botrytis germination threshold and resulting in 38% bunch rot incidence at harvest. Shoot-thinned canopies achieving 25% gap frequency showed improved fruit zone humidity quality with >90% RH duration reduced to 9.4 hours, corresponding to 22% rot incidence. Aggressively managed canopies with 40% gaps and basal leaf removal achieved optimal fruit zone humidity quality with >90% RH duration of only 5.8 hours, below the germination threshold, resulting in negligible 4% rot incidence without additional fungicide applications beyond the standard program, demonstrating that canopy-based fruit zone humidity quality optimization can substitute for chemical intervention in disease management.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit zone humidity quality is a canopy microclimate quality that inheres in the fruit-bearing region of a grapevine canopy and represents the water vapor concentration in the air immediately surrounding grape clusters as characterized by relative humidity, vapor pressure deficit, and the temporal patterns of humidity including duration of near-saturation conditions following precipitation, dew formation, or irrigation events that determine the wetness periods enabling fungal pathogen germination and infection. This quality fundamentally influences disease development potential by controlling the moisture conditions required for spore germination and hyphal penetration while also affecting berry transpiration rates, cuticle development, and potentially berry splitting susceptibility under high humidity conditions preceding precipitation. The ontological significance of fruit zone humidity quality lies in its role as the primary environmental determinant of fungal disease pressure independent of fungicide applications, with the duration of high humidity periods and surface wetness serving as key epidemiological parameters for diseases including Botrytis bunch rot, downy mildew, and powdery mildew that collectively represent major threats to grape production worldwide. The physical basis of fruit zone humidity modification within grapevine canopies involves transpirational water vapor release from leaves that elevates humidity in the canopy interior, restricted air exchange with drier ambient atmosphere due to reduced wind penetration and turbulent mixing in dense canopies, and dew formation and persistence patterns that depend on radiative cooling rates influenced by canopy openness. Dense canopies with multiple leaf layers create humid microclimates where relative humidity may remain above 80% for extended periods even when ambient humidity is moderate, while open canopies with good ventilation permit rapid equilibration with ambient conditions and faster drying of …
IAO_0000116: Fruit_Zone_Humidity_Quality is_a Canopy_Microclimate_Quality, representing the moisture dimension of fruit zone environmental conditions. This class addresses humidity at cluster positions with particular emphasis on disease-relevant wetness duration. Key thresholds include ~15 hours >90% RH for Botrytis germination, ~6 hours leaf wetness for downy mildew infection. Distinguished from Air_Circulation_Quality which addresses ventilation as a structural characteristic, while this class addresses the humidity outcomes of ventilation patterns. Critical for integrated pest management and sustainable viticulture approaches.
IAO_0000118: Beerenzonen-Luftfeuchtigkeit @de
IAO_0000118: Fruchtzonenfeuchte @de
IAO_0000118: Traubenbereichsfeuchte @de
IAO_0000118: Traubenzonenluftfeuchtigkeit @de
IAO_0000118: bunch zone relative humidity
IAO_0000118: cluster zone humidity
IAO_0000118: fruit zone moisture
IAO_0000118: fruit zone vapor pressure
IAO_0000119: English JT et al. (1989) Influence of grapevine canopy management on evaporative potential in the fruit zone. American Journal of Enology and Viticulture 40:123-129 Percival DC et al. (1994) Canopy microclimate and Botrytis bunch rot development in Riesling grapevines. Vitis 33:17-22 Valdés-Gómez H et al. (2008) Modelling of grapevine bunch rot susceptibility to Botrytis cinerea. Australian Journal of Grape and Wine Research 14:142-151
has db xref: PO:0025610

Fruit Zone Leaf Layers Quality
type: Class
subclass of: Leaf Layer Number Quality
IAO_0000112: Comparison of fruit zone leaf layers quality across basal leaf removal timings in Napa Valley Cabernet Sauvignon evaluated effects on fruit composition and sunburn incidence. Pre-bloom leaf removal achieving fruit zone LLN of 0.6 by véraison produced highest anthocyanin concentration at 2.1 mg/g but suffered 12% berry sunburn on western exposures. Berry set timing leaf removal achieving fruit zone LLN of 0.9 produced 1.8 mg/g anthocyanins with only 4% sunburn. Véraison timing leaf removal achieving fruit zone LLN of 1.1 showed 1.5 mg/g anthocyanins with minimal 1% sunburn. No leaf removal controls with fruit zone leaf layers quality of 2.3 produced lowest anthocyanins at 1.1 mg/g with no sunburn but elevated Botrytis incidence of 8% versus less than 2% in all leaf-removed treatments.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit zone leaf layers quality is a leaf layer number quality that inheres in a grapevine canopy system and represents the mean number of leaf contacts encountered when probing horizontally through the canopy at the height corresponding to cluster position, providing specific characterization of the foliage density immediately surrounding developing fruit that directly determines cluster microclimate conditions for ripening, disease development potential, and spray coverage effectiveness. This quality receives particular management attention because the fruit zone represents the target tissue for quality development, and density conditions at cluster height may differ substantially from overall canopy density depending on training system architecture and shoot positioning effectiveness. The ontological significance of fruit zone leaf layers quality lies in its direct relationship to the environmental conditions experienced by ripening clusters, wherein excessive leaf layering at fruit height creates the shading, humidity retention, and spray interception problems that compromise fruit quality and increase disease incidence regardless of conditions elsewhere in the canopy. The specific microclimate consequences of fruit zone leaf layer number include attenuation of photosynthetically active radiation reaching berry surfaces that influences phenolic biosynthesis and chlorophyll degradation, restriction of convective air exchange that extends wetness duration after precipitation, and physical interception of spray droplets before they reach cluster surfaces. Optimal fruit zone leaf layers quality for wine grape production typically targets values between 0.8 and 1.2, somewhat lower than whole-canopy targets to ensure adequate fruit exposure given the critical importance of cluster microclimate for quality outcomes. Management interventions specifically targeting fruit zone leaf layers quality include basal leaf removal eliminating leaves in the cluster zone while retai…
IAO_0000116: Fruit_Zone_Leaf_Layers_Quality is_a Leaf_Layer_Number_Quality, representing the specific cluster-height assessment of leaf layering. This class addresses the critical fruit zone region where density most directly impacts quality outcomes. Distinguished from External_Leaf_Layer_Quality and Interior_Leaf_Layer_Quality which address outer canopy and deep interior positions respectively. The lower optimal target of 0.8-1.2 compared to overall canopy LLN reflects the importance of fruit exposure. Basal leaf removal serves as the primary management tool specifically addressing this quality.
IAO_0000118: Fruchtzonenblattdichte @de
IAO_0000118: Traubenbereich-Belaubung @de
IAO_0000118: Traubenzone-Laubschichtzahl @de
IAO_0000118: bunch zone LLN
IAO_0000118: cluster zone density
IAO_0000118: fruit zone foliage density
IAO_0000118: fruiting zone leaf layers
IAO_0000119: Intrieri C et al. (2008) Early defoliation (hand vs mechanical) for improved crop control and grape composition in Sangiovese (Vitis vinifera L.). Australian Journal of Grape and Wine Research 14:25-32 Tardaguila J et al. (2010) Impact of early leaf removal on yield and fruit and wine composition of Vitis vinifera L. Graciano and Carignan. American Journal of Enology and Viticulture 61:372-381 Poni S et al. (2006) Effects of early defoliation on shoot photosynthesis, yield components, and grape composition. American Journal of Enology and Viticulture 57:397-407
has db xref: PO:0025610

Fruit Zone Light Intensity Quality
type: Class
subclass of: Canopy Microclimate Quality
IAO_0000112: Fruit zone light intensity quality optimization in Waipara Pinot Noir established dose-response relationships between cluster irradiance and fruit composition parameters. Shaded clusters receiving fruit zone light intensity quality of only 4% ambient PAR (approximately 80 μmol m⁻² s⁻¹ at solar noon) produced fruit with anthocyanin concentration of 0.6 mg/g, total phenolics of 1.8 mg/g, and methoxypyrazine concentration of 22 ng/L. Moderate exposure achieving 15% ambient PAR (300 μmol m⁻² s⁻¹) improved fruit zone light intensity quality to optimal range, with anthocyanins increasing to 1.4 mg/g, total phenolics to 3.2 mg/g, and methoxypyrazines declining to 8 ng/L. High exposure at 35% ambient PAR (700 μmol m⁻² s⁻¹) further increased phenolics to 3.8 mg/g with methoxypyrazines at 4 ng/L, but anthocyanins declined to 1.1 mg/g attributed to temperature-induced degradation with berry temperatures exceeding 38°C, establishing 15-20% ambient PAR as the optimal fruit zone light intensity quality target for this cool climate site.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit zone light intensity quality is a canopy microclimate quality that inheres in the fruit-bearing region of a grapevine canopy and represents the quantity of photosynthetically active radiation reaching grape cluster surfaces as characterized by instantaneous irradiance values, daily light integral accumulation, and the proportion of incident above-canopy radiation transmitted to fruit positions through canopy gaps and attenuated through overlying leaf layers. This quality directly drives the photomorphogenic and photochemical processes in berry tissues that determine phenolic composition, color development, and flavor precursor synthesis, with light exposure serving as the primary environmental signal activating flavonoid biosynthetic pathways while simultaneously influencing berry temperature through radiative heating. The ontological significance of fruit zone light intensity quality lies in its role as the fundamental energy input controlling quality-determining biochemical pathways in grape berries, wherein light-responsive genes encoding enzymes of the phenylpropanoid and flavonoid pathways exhibit expression patterns directly correlated with fruit zone irradiance levels. The physics of light transmission to the fruit zone involves exponential attenuation through successive leaf layers following Beer-Lambert principles, with each leaf layer absorbing approximately 85-90% of incident photosynthetically active radiation such that fruit positions behind two leaf layers typically receive less than 5% of above-canopy irradiance. The relationship between fruit zone light intensity quality and berry composition reflects established light dependencies of phenolic biosynthesis, with anthocyanin concentration, flavonol accumulation, and tannin polymerization all positively correlated with fruit exposure up to saturation thresholds, while methoxypyrazine degradation accelerates under high light conditions reducing herbaceous character in ripening fruit. Optimal fruit…
IAO_0000116: Fruit_Zone_Light_Intensity_Quality is_a Canopy_Microclimate_Quality, representing the radiation dimension of fruit zone environmental conditions. This class addresses PAR specifically at cluster positions, distinct from Light_Penetration_Quality which addresses canopy-level transmission characteristics. The optimal target of 10-20% ambient PAR (~150-400 μmol m⁻² s⁻¹) provides quantitative benchmark, though climate-specific adjustments may be required to balance phenolic benefits against temperature risks. Spectral quality changes with canopy depth provide additional dimension beyond total irradiance.
IAO_0000118: Beerenbelichtungsintensität @de
IAO_0000118: Fruchtzonenbelichtung @de
IAO_0000118: Traubenstrahlung @de
IAO_0000118: Traubenzonenlicht @de
IAO_0000118: bunch zone irradiance
IAO_0000118: cluster light exposure
IAO_0000118: fruit zone PAR
IAO_0000118: fruit zone solar radiation
IAO_0000119: Dokoozlian NK, Kliewer WM (1995) The light environment within grapevine canopies. I. Description and seasonal changes during fruit development. American Journal of Enology and Viticulture 46:209-218 Downey MO et al. (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. American Journal of Enology and Viticulture 57:257-268 Matus JT et al. (2009) Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera. Journal of Experimental Botany 60:853-867
has db xref: PO:0025610

Fruit Zone Management
type: Class
subclass of: Canopy Management Description
IAO_0000112: The fruit zone management strategy for Riesling in the Wachau integrates three interventions targeting the cluster zone between 0.6-1.0 m on the VSP trellis — selective leaf removal of 3-4 basal leaves on the east-facing side at E-L 27-29 (exposing clusters to morning sun while retaining afternoon shade from the western leaf wall), lateral shoot removal within the fruit zone at E-L 31 (eliminating the secondary vegetative growth that recolonizes the opened fruit zone within 2-3 weeks of leaf removal), and cluster wing removal on excessively compact clusters at E-L 33 (removing the upper shoulder of tight Riesling clusters to reduce internal berry contact, lower humidity, and improve spray penetration for pre-véraison Botrytis protection) — the combined effect is a fruit zone receiving 25-35% ambient PAR with an average temperature 1-2°C above ambient during the day and 1-2°C below ambient at night due to radiative cooling in the exposed zone.
IAO_0000114: IAO_0000122
IAO_0000115: A canopy management description that documents the integrated set of interventions applied specifically to the cluster zone of the canopy — the vertical band between the fruiting wire and the first foliage wire — to optimize the microenvironment experienced by developing clusters with respect to light exposure, temperature, humidity, air circulation, and spray penetration, coordinating leaf removal, lateral shoot management, and cluster positioning into a coherent fruit zone management strategy.
IAO_0000116: Fruit_Zone_Management represents the integrative concept that coordinates individual canopy management operations (leaf removal, lateral management, cluster manipulation) into a coherent strategy focused specifically on the microenvironment of developing fruit. The fruit zone microclimate — defined by light intensity, spectral quality, temperature, humidity, and wind speed within the 20-40 cm band occupied by clusters — directly determines berry composition parameters including anthocyanin and tannin concentration (enhanced by moderate light exposure), methoxypyrazine degradation (accelerated by light and temperature), organic acid metabolism (malic acid respiration accelerated by temperature), and disease incidence (Botrytis favored by >95% relative humidity and poor air circulation): managing these microclimate parameters through coordinated fruit zone interventions is the most direct mechanism available to the viticulturist for influencing wine quality during the growing season. The Smart-Robinson canopy microclimate assessment framework (point quadrat analysis measuring leaf layer number, percent gaps, and percent interior clusters) provides the diagnostic tool for evaluating fruit zone management effectiveness and identifying sites requiring intervention.
IAO_0000118: Fruchtzone-Bewirtschaftung @de
IAO_0000118: Traubenbereichs-Mikroklima-Management @de
IAO_0000118: Traubenzone-Management @de
IAO_0000118: bunch zone microclimate management
IAO_0000118: cluster zone management
IAO_0000118: fruiting zone protocol
IAO_0000119: Smart RE and Robinson M (1991) Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles pp: 91-120 Keller M (2020) The Science of Grapevines 3rd Ed, Academic Press pp: 365-378 Reynolds AG (ed) (2022) Managing Wine Quality Volume 1: Viticulture and Wine Quality, 2nd Ed, Woodhead Publishing
has db xref: no direct PO equivalent

Fruit Zone Temperature Quality
type: Class
subclass of: Canopy Microclimate Quality
IAO_0000112: Fruit zone temperature quality monitoring in San Joaquin Valley Cabernet Sauvignon compared thermal regimes across canopy management treatments during a heat wave event with ambient maxima exceeding 40°C for five consecutive days. Heavily shaded clusters within dense canopies exhibited moderated fruit zone temperature quality with maximum berry surface temperatures of 36°C, maintaining temperatures below the anthocyanin synthesis inhibition threshold but with persistently low light limiting color development. Partially exposed clusters from moderate leaf removal reached fruit zone temperatures of 42°C, approaching but not exceeding the sunburn damage threshold while achieving beneficial light exposure. Fully exposed clusters on the western canopy face of aggressively defoliated vines experienced fruit zone temperature quality extremes of 48°C, suffering 23% visible sunburn damage and anthocyanin degradation evident as 35% lower color density compared to optimally managed treatments, demonstrating the critical importance of fruit zone temperature quality management in hot climate viticulture.
IAO_0000114: IAO_0000122
IAO_0000115: Fruit zone temperature quality is a canopy microclimate quality that inheres in the fruit-bearing region of a grapevine canopy and represents the thermal regime experienced by developing grape clusters as characterized by mean temperature, maximum and minimum temperature extremes, diurnal temperature amplitude, and the duration of exposure to temperature ranges relevant for specific metabolic processes including organic acid respiration, anthocyanin synthesis, and aromatic compound development. This quality directly influences the rate and outcome of berry ripening processes, with temperature serving as a primary driver of metabolic reaction rates and a modulator of gene expression patterns controlling quality-determining biosynthetic pathways. The ontological significance of fruit zone temperature quality lies in its role as the proximate thermal signal received by berry tissues, which may differ substantially from ambient air temperature due to radiative heating of exposed berries, convective coupling with surrounding foliage, and the buffering effects of canopy boundary layers that restrict heat exchange with the atmosphere. The physics of fruit zone temperature involves complex energy balance interactions wherein berry surface temperature represents the equilibrium between absorbed solar radiation, longwave radiation exchange with sky and surroundings, convective heat transfer with adjacent air, and evaporative cooling when berry surfaces are wet. Exposed berries in direct sunlight can exceed ambient air temperature by 10-15°C during peak radiation periods, potentially reaching temperatures of 40-50°C that induce heat stress, enzyme denaturation, and sunburn damage, while shaded berries within dense canopies may remain several degrees below ambient due to restricted radiative heating and evaporative cooling from adjacent transpiring leaves. The relationship between fruit zone temperature quality and fruit composition reflects established temperature dependencies…
IAO_0000116: Fruit_Zone_Temperature_Quality is_a Canopy_Microclimate_Quality, representing the thermal dimension of fruit zone environmental conditions. This class addresses temperature at cluster positions specifically, recognizing that berry temperatures can substantially exceed ambient air temperature under direct solar exposure. Key thresholds include ~25°C for accelerated malic acid respiration, 30-35°C for anthocyanin synthesis inhibition, and 40-45°C for sunburn damage onset depending on cultivar. The balance between beneficial warming for ripening acceleration and damaging heat stress represents core management challenge.
IAO_0000118: Beerentemperatur @de
IAO_0000118: Fruchtzonentemperatur @de
IAO_0000118: Traubentemperatur @de
IAO_0000118: Traubenzonenklima @de
IAO_0000118: berry temperature
IAO_0000118: bunch zone temperature
IAO_0000118: cluster temperature
IAO_0000118: fruit zone thermal regime
IAO_0000119: Spayd SE et al. (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53:171-182 Tarara JM et al. (2008) Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes. American Journal of Enology and Viticulture 59:235-247 Greer DH, Weston C (2010) Heat stress affects flowering, berry growth, sugar accumulation and photosynthesis of Vitis vinifera cv. Semillon grapevines grown in a controlled environment. Functional Plant Biology 37:206-214
has db xref: PO:0025610

Fruitfulness Disposition
type: Class
subclass of: Reproductive Disposition
IAO_0000112: Fruitfulness varies widely across V. vinifera cultivars, with Trebbiano Toscano averaging 2.5-3.2 clusters per shoot compared to 1.2-1.8 for Cabernet Sauvignon under similar management. The fruitfulness coefficient (clusters per shoot) shows cultivar-specific responses to environmental conditions, with a coefficient of variation of 15-35% across years. Total potential yield correlates strongly with bud fruitfulness (r = 0.75-0.85) when fruit set and berry weight are consistent. Fruitfulness assessment during dormancy through bud dissection enables crop forecasting with 80-90% accuracy.
IAO_0000114: IAO_0000122
IAO_0000115: A reproductive disposition that is the inherited capacity of a Vitis vinifera plant to initiate and develop inflorescence primordia in latent buds that will produce fruit-bearing shoots in the following season, determining the potential yield through the number and distribution of clusters per vine.
IAO_0000116: Fruitfulness_Disposition serves as the parent class for traits related to inflorescence primordia formation in buds. Fruitfulness is determined during the previous growing season (year N-1) when primordia differentiate in developing buds, making it responsive to environmental conditions 12-14 months before harvest. The trait is distinct from fruit set, which determines what proportion of flowers become berries after fruitfulness has established cluster number potential.
IAO_0000118: Ertragspotential @de
IAO_0000118: Fruchtbarkeit @de
IAO_0000118: Fruchtbarkeitsdisposition @de
IAO_0000118: bud fertility disposition
IAO_0000118: fertility trait
IAO_0000118: reproductive potential
IAO_0000119: Sánchez LA, Dokoozlian NK (2005) Bud microclimate and fruitfulness in Vitis vinifera L. American Journal of Enology and Viticulture 56:319-329 Dry PR (2000) Canopy management for fruitfulness. Australian Journal of Grape and Wine Research 6:109-115
has db xref: PO:0009009

Fruiting Cane
type: Class
subclass of: Cane
IAO_0000112: A fruiting cane on Vitis vinifera cv. Pinot Noir in a Scott Henry training system, selected during January pruning from well-positioned shoots originating from previous season's renewal cane, measuring 115cm length with 10 nodes retained after tip removal, 9mm average diameter showing complete brown lignification, positioned along lower trellis wire with buds facing upward for optimal shoot orientation, expected to produce 9-10 fruiting shoots (90% budbreak typical for well-lignified mid-cane positions) bearing 16-18 clusters totaling 4.2-4.8kg fruit assuming balanced vine capacity and appropriate environmental conditions during flowering and fruit set.
IAO_0000114: IAO_0000122
IAO_0000115: A one-year cane retained during winter pruning specifically to serve as current season crop production wood, characterized by appropriate length for desired bud retention (typically 6-15 nodes), adequate lignification for winter survival and structural support, positioning suitable for trellis integration and shoot management, and expectation of producing multiple fruiting shoots bearing harvestable grape clusters from its compound buds. Fruiting canes represent the primary production unit in cane-pruned training systems and the shortened equivalent (spurs) in spur-pruned systems, with their selection, number, length, and positioning determining potential crop load, canopy architecture, fruit exposure, and ultimately yield quantity and quality, making fruiting cane management the central decision point in annual winter pruning protocols that balance productivity with vine sustainability.
IAO_0000116: Fruiting canes are distinguished from renewal canes (retained for following season's fruiting wood production rather than current crop), water shoots or suckers (unwanted vegetative growth), and permanent structure (multi-year arms, cordons, trunks). Selection criteria include appropriate diameter (8-12mm ideal, avoiding overly vigorous or weak wood), complete lignification, node spacing indicating balanced growth, positioning allowing shoot management without crowding, and location maintaining desired vine architecture. The number and length of fruiting canes retained depends on vine size and vigor (balanced pruning formulas), training system requirements, labor availability for shoot management, and quality versus quantity objectives, with longer canes and higher bud counts favoring yield while shorter canes and lower counts favor fruit quality.
IAO_0000118: Ertragsrute @de
IAO_0000118: Fruchtrute @de
IAO_0000118: Tragrute @de
IAO_0000118: bearing cane
IAO_0000118: crop cane
IAO_0000118: production cane
IAO_0000119: Based on Smart & Robinson (1991) "Sunlight into Wine= A Handbook for Winegrape Canopy Management" Winetitles, Adelaide Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 89-112 Bravdo et al. (1985) "Effect of crop level and crop load on growth, yield, must and wine composition, and quality of Cabernet Sauvignon" American Journal of Enology and Viticulture 36=125-131.
has db xref: PO:0025073

Fruiting Zone Role
type: Class
subclass of: Canopy Position Role
IAO_0000112: A VSP-trained Pinot Noir vine has a Fruiting_Zone_Role positioned at 70-100 cm height, the narrow vertical band between cordon and the first catch wire receiving targeted leaf removal to achieve 40-60% cluster exposure for optimal color and flavor development in cool-climate conditions. A GDC-trained Concord vine bears Fruiting_Zone_Roles on the exterior surfaces of both pendant curtains, with fruit positioned for mechanical harvester access and sufficient exposure for juice quality despite the high-yield production system. A traditional gobelet-trained Grenache has a Fruiting_Zone_Role distributed throughout the interior of the bush form, the self-shading architecture protecting fruit from the intense Mediterranean sun that would damage exposed clusters.
IAO_0000114: IAO_0000122
IAO_0000115: A canopy position role that inheres in the spatial region of a grapevine canopy where clusters develop and mature, defined by the architectural positioning of fruiting structures within the vine's three-dimensional form. The fruiting zone represents the most management-critical canopy region, as conditions within this zone—light exposure, temperature, humidity, air movement—directly influence fruit composition and wine quality through effects on sugar accumulation, acid metabolism, phenolic development, and aromatic compound synthesis. Fruiting zone characteristics vary dramatically with training system: VSP systems create narrow, defined fruiting zones at cordon height sprawling or bush systems distribute fruit throughout the canopy volume divided canopy systems create multiple distinct fruiting zones with different exposure characteristics. Fruiting zone management encompasses practices specifically targeting this zone—leaf removal to enhance exposure, shoot positioning to optimize fruit placement, selective harvest of zone-differentiated fruit—all recognizing that fruiting zone conditions are manipulable independently of overall vine management. The concept of defined fruiting zones, with quantifiable exposure metrics and targeted management interventions, represents a core principle of modern canopy management.
IAO_0000116: Fruiting_Zone_Role captures the spatial concept fundamental to targeted canopy management, recognizing that fruit-bearing canopy regions require distinct management attention. Fruiting zone definition varies with training system architecture and management philosophy—some systems create highly defined zones with uniform exposure, while others accept or intentionally create exposure variation within the fruiting zone. The relationship between fruiting zone microclimate and wine quality has been extensively researched, with exposure metrics (percent ambient light, sunfleck patterns, temperature accumulation) correlated with fruit composition parameters across varieties and regions. Climate change is shifting optimal fruiting zone management—practices that enhanced exposure in cool climates may cause damage in warming conditions, prompting reconsideration of leaf removal intensity, row orientation, and other fruiting zone management decisions.
IAO_0000118: Beerenzone @de
IAO_0000118: Fruchtzone @de
IAO_0000118: Traubenbereich @de
IAO_0000118: Traubenzone @de
IAO_0000118: bunch zone
IAO_0000118: cluster zone
IAO_0000118: fruit zone
IAO_0000118: fruiting zone
IAO_0000119: Smart RE, Robinson M (1991) Sunlight into Wine, Winetitles Dokoozlian NK, Kliewer WM (1995) Light environment within grapevine canopies, American Journal of Enology and Viticulture 46: 209-218 Bergqvist J et al. (2001) Sunlight exposure and temperature effects on berry growth and composition, American Journal of Enology and Viticulture 52: 1-7 Spayd SE et al. (2002) Separation of sunlight and temperature effects, American Journal of Enology and Viticulture 53: 171-182
has db xref: PO:0009001

Fruity Aroma Quality
type: Class
subclass of: Aroma Character Quality
IAO_0000112: Fruity aroma assessment in Viognier reveals characteristic profile dominated by stone fruit (apricot, peach from C13-norisoprenoids and lactones), complemented by tropical notes (mango, lychee from terpenes and thiols) and citrus undertones (orange blossom), with the stone fruit dominance distinguishing Viognier from Gewürztraminer where tropical and lychee notes predominate, demonstrating how the specific fruit subcategory balance creates varietal aromatic identity within the broader fruity character category.
IAO_0000114: IAO_0000122
IAO_0000115: Fruity aroma quality is an aroma character quality that represents olfactory perception evoking fruit-associated scents, encompassing the broad category of aromatic descriptors ranging from fresh citrus through tropical and stone fruits to berry and dried fruit notes that collectively constitute the most prominent and positively valued aroma category in wine evaluation. Within the BFO framework, this quality addresses the major aromatic category most associated with wine quality and varietal expression, distinguishing fruit-derived and fruit-reminiscent aromas from other character categories while recognizing that fruity character arises from diverse volatile compounds through both direct compositional correspondence and perceptual similarity. The ontological significance lies in fruity aroma serving as the primary positive aromatic attribute across wine styles, where fruit character expression indicates varietal typicity, appropriate ripeness, successful fermentation, and overall quality, with the specific fruit profile distinguishing varieties, regions, and vintages more than any other aroma category. The compositional basis for fruity aroma includes multiple compound classes, with esters (ethyl and acetate esters from fermentation) providing generic fruity background, terpenes (linalool, geraniol) contributing specific fruit notes in aromatic varieties, thiols (3MH, 4MMP) creating tropical fruit character in Sauvignon Blanc and related varieties, and norisoprenoids (β-damascenone, β-ionone) adding stone fruit and berry complexity. The developmental trajectory of fruity aroma proceeds from grape-derived varietal fruit character (primary aroma) through fermentation-enhanced ester fruitiness (secondary aroma) to evolved fruit notes in aged wines where fresh fruit transforms toward dried and compote character. The subcategories of fruity aroma (citrus, tropical, stone fruit, pome fruit, berry, dried fruit) reflect both perceived similarity groupings and underlying co…
IAO_0000116: Fruity_Aroma_Quality serves as the parent class for fruit subcategories (Citrus, Tropical, Stone Fruit, Pome Fruit, Berry, Dried Fruit), representing the most prominent and positively valued aroma category in wine. This quality encompasses both grape-derived varietal fruit character and fermentation-enhanced fruitiness. The distinction among fruit subcategories reflects both perceptual grouping and underlying compositional differences, with characteristic profiles distinguishing varieties and styles.
IAO_0000118: Fruchtaroma @de
IAO_0000118: Fruchtcharakter @de
IAO_0000118: Obstduft @de
IAO_0000118: fruchtiger Duft @de
IAO_0000118: fruit aroma
IAO_0000118: fruit character
IAO_0000118: fruit-like scent
IAO_0000118: fruity nose
IAO_0000119: Escudero A et al. (2007) Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. Journal of Agricultural and Food Chemistry 55(11): 4501-4510 Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 11(2): 114-126
has db xref: no direct PO equivalent

Full BBCH Code
type: Class
subclass of: BBCH Code
IAO_0000112: The full BBCH code 81 recorded for Tempranillo in Rioja on August 10 encodes the precise developmental moment of véraison onset — principal stage 8 (ripening) combined with secondary stage 1 (beginning of ripening, berries begin to develop color) — and this two-digit code serves as the standard entry in phenological databases, the trigger point for irrigation regime changes (shifting from moderate to severe deficit irrigation at BBCH 81), the reference stage for predicting harvest date (typically 40-55 days after BBCH 81 for Tempranillo in Rioja), and the mandatory staging reference for EU-registered plant protection product application windows specifying BBCH 81-85 for botryticide application in ripening grape clusters.
IAO_0000114: IAO_0000122
IAO_0000115: A BBCH code consisting of the complete two-digit numerical expression formed by combining a principal growth stage code (first digit) with a secondary growth stage code (second digit), constituting the standard unit of phenological recording that unambiguously identifies a specific grapevine developmental stage within the BBCH classification system.
IAO_0000116: Full_BBCH_Code is the operational unit of the BBCH staging system — the complete two-digit expression that appears in phenological records, regulatory documents, precision viticulture decision systems, and scientific publications. The code's power lies in its combination of compactness (two digits), universality (applicable across cultivars, regions, and management systems), and standardization (identical coding convention worldwide): a researcher in New Zealand reading BBCH 65 in a German publication instantly recognizes full flowering without requiring conversion between incompatible local staging systems. Approximately 47 full BBCH codes are formally defined for Vitis, spanning from BBCH 00 (dormancy) through BBCH 97 (end of leaf fall), with the defined codes providing sufficient resolution for most viticultural management decisions and phenological research applications.
IAO_0000118: BBCH stage identifier
IAO_0000118: BBCH-Gesamtcode @de
IAO_0000118: complete BBCH code
IAO_0000118: two-digit BBCH stage
IAO_0000118: vollständiger BBCH-Code @de
IAO_0000118: zweistelliger BBCH-Wert @de
IAO_0000119: Lorenz DH et al. (1995) Growth stages of the grapevine: phenological growth stages of the grapevine — Codes and descriptions according to the extended BBCH scale, Australian Journal of Grape and Wine Research 1: 100-103 Meier U (2001) Growth Stages of Mono- and Dicotyledonous Plants, BBCH Monograph 2nd Ed, Federal Biological Research Centre Coombe BG (1995) Growth stages of the grapevine, Australian Journal of Grape and Wine Research 1: 104-110
has db xref: no direct PO equivalent

Full Body Quality
type: Class
subclass of: Body Quality
IAO_0000112: Full body quality in Barossa Valley Shiraz (15% alcohol, substantial extract, body rating 9/10) provides the powerful structure supporting the style's dark fruit, chocolate, and spice intensity, creating the rich, enveloping mouthfeel appropriate for winter evening contemplation or pairing with char-grilled beef, with the substantial weight demanding focused attention and limiting consumption to moderate quantities while rewarding the concentration with complex, layered sensory experience.
IAO_0000114: IAO_0000122
IAO_0000115: Full body quality is a body quality that represents substantial perceived weight and powerful palate presence, characterizing the rich, dense mouthfeel typical of high-alcohol wines, warm-climate expressions, concentrated styles, and wines intended for extended aging where structural weight supports complex flavor development and food pairing with substantial dishes. Within the BFO framework, this quality specifically addresses the heavy end of the body spectrum, distinguishing powerful weight from medium and light body while recognizing that full body represents a stylistic choice appropriate for specific wine categories rather than a universal quality ideal. The ontological significance lies in full body defining wines of power and concentration valued for special occasions, rich cuisine pairing, and meditative consumption, where substantial weight creates the sensory impact appropriate for serious wine appreciation and matches the intensity of hearty dishes that would overwhelm lighter wines. The perceptual characteristics of full body include substantial coating of oral surfaces, significant resistance to oral manipulation, persistent palate impression after swallowing, and the sense of richness and density that demands attention and rewards focused appreciation. The compositional profile associated with full body typically includes elevated alcohol (13.5-16%+), often residual sugar in off-dry to sweet styles, high extract from extended maceration or concentration techniques, and often lower acidity contributing to the impression of weight without counterbalancing lift. The variety and regional associations of full body include Barossa and McLaren Vale Shiraz, Napa Valley Cabernet Sauvignon, Châteauneuf-du-Pape, Amarone, vintage Port, Sauternes and other botrytized wines, and oaked Chardonnay from warm regions, with these wines valued specifically for their powerful presence and concentration. Understanding full body quality enables appropriate style recognition…
IAO_0000116: Full_Body_Quality addresses the powerful end of the body spectrum, representing the wines of concentration and impact valued for special occasions and substantial cuisine pairing. This quality is stylistically appropriate for specific wine categories rather than representing universal quality ideal. The class supports recognition of power and concentration as positive attributes in suitable contexts while acknowledging that full body limits versatility compared to lighter styles.
IAO_0000118: concentrated mouthfeel
IAO_0000118: full weight
IAO_0000118: heavy body
IAO_0000118: konzentriertes Mundgefühl @de
IAO_0000118: kraftvolle Fülle @de
IAO_0000118: powerful texture
IAO_0000118: schwerer Körper @de
IAO_0000118: voller Körper @de
IAO_0000119: Jackson RS (2014) Wine Science: Principles and Applications, 4th Ed. Academic Press, San Diego, pp. 831-887 Nurgel C, Pickering GJ (2005) Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of Texture Studies 36(3): 303-323
has db xref: no direct PO equivalent

Full Chill Accumulation
type: Class
subclass of: Chilling Completion
IAO_0000112: In Cabernet Sauvignon vines in the Médoc, Bordeaux, full chill accumulation is achieved by late January when integrated cold exposure reaches approximately 1000 chilling hours, with accumulation proceeding from approximately 200 hours by late November through 600 hours by early January to full accumulation by January 25, tracked using the hours-below-7.2°C model and verified by forcing tests showing budbreak within 11 days indicating complete dormancy release.
IAO_0000114: IAO_0000122
IAO_0000115: Full chill accumulation in Vitis vinifera represents the complete integration of effective cold exposure over the winter period resulting in total satisfaction of the chilling requirement, encompassing the cumulative physiological effects of all chilling temperatures experienced from dormancy establishment through requirement completion. This comprehensive accumulation reflects the summation of effective cold exposure according to temperature-dependent effectiveness functions, with the full accumulation representing the total chilling credit acquired through winter that equals or exceeds the genetically determined requirement for complete dormancy release. The physiological basis of full accumulation involves the progressive and persistent effects of cold exposure on dormancy-maintaining mechanisms, with each increment of effective chilling contributing to the cumulative reduction of ABA through catabolic activation, the progressive silencing of DAM gene expression, and the gradual removal of repressive chromatin modifications, with full accumulation representing the completion of these cumulative changes. The quantification of full accumulation depends on the chilling model employed, with simple models summing hours below a threshold temperature to yield totals typically ranging from 400-1500 hours depending on cultivar, while more sophisticated models apply temperature-dependent weighting functions or dynamic calculations that account for the varying effectiveness of different temperatures and potential negation by warm exposure. The temperature range most effective for chill accumulation in grapevine spans approximately 0-7°C, with temperatures in this range providing maximum contribution to accumulated chilling, temperatures below freezing being less effective or ineffective, and temperatures above approximately 15°C potentially negating previously accumulated chilling in some model formulations. The seasonal pattern of chill accumulation typically shows slow in…
IAO_0000116: Full_Chill_Accumulation represents the quantitative completeness aspect of Chilling_Completion addressing total integrated cold exposure. Distinguished from partial accumulation during endodormancy by representing requirement satisfaction. Quantified through various models from simple hour counting to dynamic calculations. Effective temperature range approximately 0-7°C. Seasonal progression from slow autumn accumulation through winter completion. Verified by forcing test minimum response times.
IAO_0000118: complete chilling accumulation
IAO_0000118: cumulative chilling
IAO_0000118: integrated cold exposure
IAO_0000118: integrierte Kälteexposition @de
IAO_0000118: komplette Chilling-Ansammlung @de
IAO_0000118: kumulative Kälteeinwirkung @de
IAO_0000118: total chill accumulation
IAO_0000118: vollständige Kälteakkumulation @de
IAO_0000119: Richardson EA, Seeley SD, Walker DR (1974) A model for estimating the completion of rest for Redhaven and Elberta peach trees. HortScience 9: 331-332 Fishman S, Erez A, Couvillon GA (1987) The temperature dependence of dormancy breaking in plants: mathematical analysis of a two-step model. Journal of Theoretical Biology 126: 309-321 Dokoozlian NK (1999) Chilling temperature and duration interact on the budbreak of Perlette grapevine cuttings. HortScience 34: 1054-1056
has db xref: no direct PO equivalent

Full Cluster Secondary Bud
type: Class
subclass of: Secondary Reproductive Bud
disjoint with: Reduced Cluster Secondary Bud
IAO_0000112: A full cluster secondary bud at node 6 on Vitis vinifera cv. Riesling, activated following 91% primary bud mortality from severe spring frost at -4.1°C, dissection revealing one well-formed inflorescence primordium containing 118 flower initials plus vegetative shoot primordia with 9 leaf initials, developing into a shoot bearing one cluster of 56 berries (47% fruit set typical for Riesling) weighing 142g at harvest, plus 14 leaves providing 795 cm² photosynthetic area, achieving 14.2 cm²/g leaf area-to-fruit ratio within acceptable range for quality production, enabling partial vineyard economic viability (estimated 48% normal revenue) despite catastrophic primary loss.
IAO_0000114: IAO_0000122
IAO_0000115: A secondary reproductive bud containing well-developed inflorescence primordia approaching primary bud quality in terms of flower number and potential cluster size, representing the upper range of secondary fruitfulness found in cultivars with strong genetic predisposition toward reproductive capacity in secondary positions, characterized by inflorescence initials with 80-150+ flower primordia (50-75% of typical primary counts), development into shoots bearing substantial harvestable clusters comparable to smaller primary clusters, and occurrence primarily in high-secondary-fruitfulness cultivars (Chardonnay, Riesling, Gewürztraminer) at favorable node positions. Full cluster secondary buds enable significant yield recovery following primary bud damage, potentially achieving 40-60% of normal production levels when widely activated, making their prevalence a critical cultivar characteristic for risk management in frost-prone viticultural regions.
IAO_0000116: Full cluster secondary buds exemplify the value of cultivar selection for frost-prone regions, where varieties like Chardonnay and Riesling showing 45-60% secondary positions with full clusters can maintain partial economic viability following severe frost damage, while low-secondary-fruitfulness cultivars may experience near-total crop loss from equivalent damage. The mechanisms underlying cultivar variation in secondary fruitfulness remain incompletely understood but likely involve genetic differences in meristem size, resource allocation priorities during differentiation, and hormonal regulation of inflorescence versus vegetative fate determination. Plant breeders increasingly recognize secondary fruitfulness as a valuable trait for climate adaptation, with selection programs incorporating secondary bud dissection assessments alongside traditional primary fruitfulness evaluation to develop cultivars combining productivity with resilience.
IAO_0000118: high-fruitfulness secondary bud
IAO_0000118: productive secondary bud
IAO_0000118: produktive Nebenknospe @de
IAO_0000118: vollständige Trauben-Sekundärknospe @de
IAO_0000118: well-developed secondary reproductive bud
IAO_0000119: Based on Dry (2000) "Canopy management for fruitfulness" Australian Journal of Grape and Wine Research 6=109-115 Molitor et al. (2014) "Late frost damage risk for viticulture under future climate conditions= a case study for the Luxembourgish winegrowing region" Australian Journal of Grape and Wine Research 20=160-168 Trought & Bramley (2011) "Vineyard variability in Marlborough, New Zealand= characterising spatial and temporal changes in fruit composition and juice quality in the vineyard" Australian Journal of Grape and Wine Research 17=79-89 Vasconcelos et al. (2009) "The flowering process of Vitis vinifera= a review" American Journal of Enology and Viticulture 60=411-434.
has db xref: PO:0000230

Full Stage Expression Quality
type: Class
subclass of: Developmental Completeness Quality
IAO_0000112: Full stage expression assessment for berry development in optimally managed Shiraz reveals the complete developmental achievement possible with appropriate management, with Phase I showing full expression (berry volume reaching 1.2 mL by lag phase, complete cell division producing 250,000 cells/berry, seed development complete with viable embryos), veraison showing full expression (complete color development in 12 days, softening uniform across cluster, acid decline and sugar accumulation initiating synchronously), and ripening showing full expression (sugars reaching 24 Brix, anthocyanins 2.1 mg/g, tannin polymerization complete, flavor volatiles fully developed), demonstrating the complete developmental potential achievable under optimal conditions.
IAO_0000114: IAO_0000122
IAO_0000115: Full stage expression quality is a developmental completeness quality that represents the achievement of complete developmental potential within a phenological stage, characterizing the ideal condition where all normal processes within a stage proceed to completion, organs achieve their full developmental potential, and the stage provides an optimal foundation for subsequent phenological progression. Within the BFO framework, this quality specifically addresses the complete achievement dimension of developmental stages, distinguishing full expression from partial or arrested development while recognizing that full stage expression represents the benchmark against which incomplete development is assessed and the goal that management seeks to achieve at each phenological phase. The ontological significance lies in full stage expression establishing the quality potential that each phenological phase can contribute to ultimate fruit quality, where complete bud development produces fruitful buds, complete canopy development provides adequate photosynthetic capacity, complete fruit set establishes appropriate crop load, and complete ripening achieves target fruit composition, with full expression at each stage providing the cumulative foundation for quality outcomes. The criteria for full stage expression vary among stages but include complete structural development (all normal organ components present and properly formed), complete physiological function (all normal processes occurring at appropriate rates), and complete preparation for subsequent stages (all prerequisites for next phase development accomplished). The environmental and management requirements for full stage expression include adequate water supply (supporting cell expansion and physiological processes), adequate nutrition (providing building blocks for structural and metabolic development), appropriate temperature range (enabling normal developmental processes without stress), and balanced vine condition…
IAO_0000116: Full_Stage_Expression_Quality addresses the complete achievement of developmental potential within each phenological stage. This quality represents the benchmark for assessing developmental success at each phase. The class supports management target setting and achievement assessment through full expression characterization.
IAO_0000118: Entwicklungserreichung @de
IAO_0000118: complete development
IAO_0000118: developmental achievement
IAO_0000118: full phenological expression
IAO_0000118: optimal stage completion
IAO_0000118: optimaler Stadienabschluss @de
IAO_0000118: vollständige Entwicklung @de
IAO_0000118: vollständige Stadienexpression @de
IAO_0000119: Coombe BG, McCarthy MG (2000) Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research 6(2): 131-135 Keller M (2015) The Science of Grapevines: Anatomy and Physiology, 2nd Ed. Academic Press, San Diego, pp. 59-144
has db xref: no direct PO equivalent

Fully Developed Female Only Flower
type: Class
subclass of: Female Only Flower
disjoint with: Mature Female Only Flower
IAO_0000112: Wild V. vinifera ssp. sylvestris female plants in Mediterranean riparian populations during peak bloom (BBCH 65, late May-early June) exhibit fully developed female only flowers with calyptra shed, pistil fully erect (2.5-2.7 mm length, ovary 1.5-1.6 mm diameter), stigma glistening with abundant wet exudate and elaborate papillae (220-245 papillae), achieving peak receptivity persisting 3-4 days with successful fruit set (38-44%) when wind-borne pollen from nearby staminate males (within 15-35 m) arrives during this receptivity window, but reduced fruit set (15-22%) when temporal asynchrony causes pollen arrival before or after peak receptivity period. Individual female plants bearing 250-500 fully developed flowers simultaneously (progressing acropetally within inflorescences creating 6-10 day total bloom period) provide extended opportunity for successful pollination across variable male bloom timing and stochastic pollen dispersal events.
IAO_0000114: IAO_0000122
IAO_0000115: A fully developed female only flower is a female only flower that has completed all developmental stages and achieved full anthesis with mature pistil exhibiting maximum stigma receptivity and optimal conditions for successful cross-pollination and fertilization, representing the functionally active reproductive state of female only flowers at peak receptivity for pollen capture. Fully developed female only flowers are characterized by= (1) complete calyptra shedding exposing the well-developed pistil and the empty stamen positions (2) pistil fully elongated to maximum length (typically 2.3-2.8 mm) with erect, prominent positioning optimizing stigma exposure to wind-borne pollen (3) stigma at peak receptivity with maximum wet exudate production creating glistening stigmatic surface, elaborate papillae fully extended (200-250 papillae in optimal development), and biochemical conditions optimal for pollen grain hydration, germination, and pollen tube initiation (4) ovary fully developed containing 3-4 viable ovules at developmental stage ready for fertilization, with embryo sacs mature and egg cells prepared for sperm cell fusion (5) style fully elongated with transmitting tract tissue mature and ready to support pollen tube growth from stigma to ovules (6) flower receptacle and nectary disk fully developed, though nectary function may be reduced compared to hermaphrodite flowers as insect pollination is secondary to wind pollination in Vitis. The 'fully developed' designation indicates completion of the developmental program and achievement of peak functional receptivity for cross-pollination, contrasting with pre-anthesis developmental stages or post-receptivity senescent stages. Fully developed female only flowers represent the critical window for successful cross-pollination, with stigma receptivity persisting at peak levels for 2-4 days post-calyptra shedding under optimal conditions (moderate temperature 18-26°C, moderate humidity 55-75%), then declining gradual…
IAO_0000116: Fully_Developed_Female_Only_Flower represents the functionally active anthesis stage at peak receptivity and is distinguished from Mature_Female_Only_Flower by emphasis on active pollen reception (fully developed, peak stigma receptivity) versus achieved developmental maturity that may extend beyond peak receptivity (mature, including pre-peak and post-peak stages). The distinction parallels that made for staminate flowers between fully developed (peak pollen release) and mature (broader developmental window). Fully developed female only flowers represent the critical reproductive window when successful cross-pollination probability is maximized, making this developmental stage of particular importance for understanding reproductive success in dioecious populations and for managing controlled pollination in breeding programs using female only parents.
IAO_0000118: anthetic female flower
IAO_0000118: pollen-receptive female flower
IAO_0000118: reife rezeptive Blüte @de
IAO_0000118: voll ausgebildete Pistillatblüte @de
IAO_0000118: voll entwickelte weibliche Blüte @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 103-108 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 99-108 Carmona, M.J. et al. (2008). Grapevine inflorescence and flower development, pp. 190-198.
has db xref: PO:0009031

Fully Developed Male Only Flower
type: Class
subclass of: Male Only Flower
disjoint with: Mature Male Only Flower
IAO_0000112: Wild V. vinifera ssp. sylvestris male plants in southern France during peak bloom (BBCH 65, late May-early June) exhibit fully developed male only flowers with calyptra shed, stamens fully erect (filaments 3.8-4.4 mm), anthers dehisced and releasing clouds of yellow pollen (40,000-47,000 grains per flower, 84-90% viability), creating visible pollen dispersal plumes extending 80-150 m downwind and successfully fertilizing pistillate female plants within that range, with individual male plants bearing 800-1500 fully developed male only flowers simultaneously providing sufficient pollen for 25-40 female plants. Staminate reversion shoots on cultivated Pinot Noir occasionally produce 15-35 fully developed male only flowers creating localized pollen clouds visible during bloom period, potentially contributing to cross-pollination of nearby functionally female cultivars if present.
IAO_0000114: IAO_0000122
IAO_0000115: A fully developed male only flower is a male only flower that has completed all developmental stages and achieved full anthesis with mature, dehisced anthers actively releasing pollen, representing the functionally active reproductive state of male only flowers at peak pollen production and dispersal capability. Fully developed male only flowers are characterized by= (1) complete calyptra shedding exposing the five stamens and empty flower center (2) stamens fully elongated to maximum length (typically 3.5-4.5 mm filaments) with erect, spread positioning optimizing pollen dispersal (3) anthers fully mature, dehisced through longitudinal slits, and actively releasing pollen grains (4) pollen at peak viability (typically 78-92% viable grains immediately post-dehiscence) and maximum abundance (35,000-50,000 grains per flower fully released or readily releasable) (5) flower receptacle and nectary disk fully developed and functional, though nectary function in staminate flowers is reduced compared to hermaphrodite flowers as pollinator attraction is less critical for wind-pollinated Vitis. The 'fully developed' designation indicates completion of the developmental program and achievement of functional reproductive maturity, contrasting with pre-anthesis developmental stages or post-anthesis senescent stages. Fully developed male only flowers represent the critical window for pollen dispersal, typically persisting in peak functional state for 24-48 hours post-calyptra shedding under optimal conditions (moderate temperature 20-28°C, moderate humidity 50-70%), with pollen viability declining thereafter as released pollen ages and anthers deplete their pollen reserves. The timing of transition to fully developed state follows temperature-dependent kinetics similar to hermaphrodite flowers, with calyptra shedding and anther dehiscence occurring in early morning (typically 6-10 AM) on days when temperature and humidity conditions are favorable, and pollen release peaking in la…
IAO_0000116: Fully_Developed_Male_Only_Flower represents the functionally active anthesis stage and is distinguished from Mature_Male_Only_Flower by emphasis on active pollen release (fully developed) versus achieved developmental maturity that may extend beyond peak pollen dispersal (mature). The distinction is subtle but reflects the difference between peak functional state (pollen actively dispersing) versus completed development (which includes post-dispersal senescent stages). Fully developed male only flowers represent the critical reproductive window when male plants maximize their pollen contribution to population reproduction in dioecious systems. The timing, duration, and environmental conditions affecting the fully developed state are critical for understanding pollination dynamics in wild dioecious Vitis populations and for managing unintended cross-pollination in cultivated vineyards containing staminate reversions or wild male plants in proximity.
IAO_0000118: anthetic male flower
IAO_0000118: pollen-releasing male flower
IAO_0000118: reife pollenproduzierende Blüte @de
IAO_0000118: voll ausgebildete Staminatblüte @de
IAO_0000118: voll entwickelte männliche Blüte @de
IAO_0000119: Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 102-106 Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 98-108 Lebon, G. et al. (2008). Sugars and flowering in the grapevine. Journal of Experimental Botany 59=2565-2578.
has db xref: PO:0009030

Fully Developed Mature Own Rooted Trunk
type: Class
subclass of: Mature Own Rooted Trunk
disjoint with: Productive Mature Own Rooted Trunk
IAO_0000112: Pinot Noir fully developed mature own-rooted trunk in Burgundy at 11 years post-planting shows 64-78 mm diameter with 11 annual rings (recent 3 years averaging 2.8-3.2 mm width), sapwood 22-28 mm radial depth with excellent water conductance providing 42-58 L/day capacity, heartwood 28-36 mm diameter, 135-165 g starch reserves, and peak productivity of 3.8-5.2 kg per vine (72-88 hL/ha) with excellent fruit quality and vintage consistency
IAO_0000114: IAO_0000122
IAO_0000115: A fully developed mature own-rooted trunk is a mature own-rooted trunk at peak developmental status (typically years 8-15 post-planting) characterized by optimal trunk diameter for training system, maximum functional sapwood cross-section, peak carbohydrate storage capacity, and highest productivity potential, representing the culmination of trunk development before gradual senescence processes begin. Fully developed mature own-rooted trunk characteristics include= trunk diameter approaching cultivar and site maximum for sustained health (typically 70-110 mm for moderate-vigor wine grape cultivars at year 10-12), sapwood cross-section at maximum radial extent (20-35 mm radial depth providing optimal water transport capacity), heartwood occupying 30-50% of trunk cross-section (providing mechanical support while maintaining adequate sapwood conducting area), annual ring width stabilizing at mature values (2-4 mm radial increment compared to 3-6 mm in young trunks), and bark achieving mature thickness and protective capacity (5-8 mm providing thermal insulation and pathogen barrier). Fully developed mature own-rooted trunk anatomical optimization includes= maximum number of functional xylem vessels in sapwood (providing 40-100 L/day water transport capacity depending on canopy size), optimal phloem cross-section in inner bark (2-3 mm active phloem supporting efficient sugar and nutrient distribution), well-developed ray parenchyma system (radial parenchyma cells providing lateral transport and storage), mature periderm structure (cork layers providing protection without excessive thickness restricting trunk expansion), and stable cambial activity (consistent secondary growth without excessive vigor or premature decline). Fully developed mature own-rooted trunk physiological optimization includes= peak carbohydrate storage capacity (120-180 g starch reserves providing optimal spring growth support and stress buffering), maximum photosynthetic efficiency per unit crop (e…
IAO_0000116: Fully_Developed_Mature_Own_Rooted_Trunk emphasizes peak developmental status and is distinguished from Mature_Own_Rooted_Trunk (broader productive phase) and Productive_Mature_Own_Rooted_Trunk (sustained production emphasis) by focus on optimal anatomical and physiological state. Critical for understanding peak vineyard value period, optimal quality potential timing, trunk disease prevention importance, and economic analysis of vineyard productive lifespan.
IAO_0000118: Höchstreifer Rebstamm @de
IAO_0000118: Optimal entwickelter Eigenwurzelstamm @de
IAO_0000118: Optimal maturity trunk
IAO_0000118: Peak development trunk
IAO_0000118: Voll entwickelter reifer Stamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Smart, R., & Robinson, M. (1991). Sunlight into Wine= A Handbook for Winegrape Canopy Management. Winetitles.
has db xref: PO:0009047

Fully Developed Mature Seed
type: Class
subclass of: Mature Seed
disjoint with: Viable Mature Seed
IAO_0000112: Cabernet Sauvignon fully developed mature seeds at BBCH 89 measure 7.5-8.5 mm length with uniform black coloration, lignification index >95%, tannin polymerization 75-80%, moisture content 28-32%, and germination rates of 85-90% after 90-day cold stratification
IAO_0000114: IAO_0000122
IAO_0000115: A fully developed mature seed is a mature seed of Vitis vinifera that has completed all developmental stages including full embryo differentiation, maximum endosperm accumulation, complete testa lignification, and optimal desiccation, representing the highest quality seed state for both viticultural assessment and germplasm preservation. Fully developed mature seeds are characterized by= complete morphological development (uniform dark brown to black coloration, maximum size for genotype typically 6-9 mm length, well-defined beak and chalazal structures, symmetrical pyriform shape), complete anatomical maturation (fully lignified multi-layered testa with continuous sclereid layers, viable embryo with well-differentiated cotyledons and radicle, fully developed endosperm with accumulated lipid and protein reserves), and optimal biochemical composition (tannin polymerization index >70%, moisture content 25-35%, lipid content 10-20% dry weight, complete anthocyanin degradation in seed coat). These seeds represent successful completion of the entire developmental program from fertilization through final maturation, contrasting with seeds that achieve partial maturity but retain some immature characteristics. In wine grape production, fully developed mature seeds indicate optimal or slightly overripe harvest timing, as seed maturation typically precedes optimal berry sugar/acid balance by 1-2 weeks. The distinction between fully developed and merely viable mature seeds is important for breeding programs and germplasm conservation= fully developed seeds show maximum germination rates (80-95% after stratification), optimal seedling vigor, and best long-term storage viability. Seed coat characteristics of fully developed seeds include complete lignification without green or tan patches, uniform thickness of sclerified layers, and maximum accumulation of polymerized condensed tannins that are less extractable during crushing operations. Winemaking implications include minimal…
IAO_0000116: Fully_Developed_Mature_Seed emphasizes optimal complete developmental maturation and is distinguished from Viable_Mature_Seed (functional but potentially incomplete maturation) by achievement of maximal developmental potential across all morphological, anatomical, and biochemical parameters. Critical for breeding program seed quality assessment, germplasm conservation standards, and understanding harvest timing implications where seed over-maturity may indicate delayed harvest.
IAO_0000118: Completely mature seed
IAO_0000118: Optimal ausgereifter Kern @de
IAO_0000118: Optimal maturity seed
IAO_0000118: Vollreifer Traubenkern @de
IAO_0000118: Vollständig entwickelter Samen @de
IAO_0000119: Cadot, Y., Miñana-Castelló, M. T., & Chevalier, M. (2006). Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development. Journal of Agricultural and Food Chemistry, 54(24), 9206-9215. | Ristic, R., & Iland, P. G. (2005). Relationships between seed and berry development of Vitis vinifera L. cv Shiraz= Developmental changes in seed morphology and phenolic composition. Australian Journal of Grape and Wine Research, 11(1), 43-58.
has db xref: PO:0001170

Fully Expanded Mature Leaf
type: Class
subclass of: Mature Leaf
IAO_0000112: A fully expanded mature leaf at node 6 on a shoot of Vitis vinifera cv. Syrah in the Rhône Valley, France, measuring 15.2 cm length by 14.8 cm width representing maximum dimensions for this cultivar and mid-shoot position, with dimensions unchanged over four weeks of weekly measurements confirming expansion completion, exhibiting complete architectural development with five lobes showing final depth and configuration, 9.5 cm petiole length providing optimal orientation for light interception, all cells in lamina showing mature dimensions averaging 35 μm in palisade layers and 45 μm in spongy mesophyll without evidence of continued expansion, cell walls fully thickened and lignified in vascular and support tissues, occurring on a vigorous shoot (total length 175 cm) with excellent resource access supporting maximal leaf development, measured at BBCH stage 77 (berries beginning to touch) in mid-July at 5 weeks post-emergence, representing optimal achievement of maximum size potential with complete structural development enabling peak photosynthetic surface area for this node position.
IAO_0000114: IAO_0000122
IAO_0000115: A mature leaf that has achieved maximum lamina dimensions and complete structural development without further expansion in Vitis vinifera, characterized by attainment of cultivar-specific and position-specific final size typically 8-20 cm length and width depending on variety and environmental conditions, cessation of cell expansion with all cells reaching mature dimensions, stabilization of leaf architecture including fixed lobe depths, sinus configurations, and marginal characteristics, complete intercalary growth producing fully extended petiole length optimizing light capture positioning, and maintenance of stable dimensions over extended periods of weeks to months indicating developmental completion. Fully expanded mature leaves represent leaves that have completed the growth phase involving cell division in early development and cell expansion in subsequent weeks, achieving the architectural and dimensional characteristics that determine light interception capacity, photosynthetic surface area, and transpirational water loss, with final size determined by complex interactions between genetic programming, shoot vigor, resource availability during development, environmental conditions particularly temperature and water availability, and position effects with basal leaves typically larger than apical leaves on the same shoot. The transition to fully expanded status typically occurs 3-5 weeks post-emergence depending on environmental conditions and shoot vigor, marking achievement of maximum photosynthetic surface area and beginning of the extended period of functional photosynthetic contribution that may continue for 8-16 weeks until senescence initiation in autumn or stress-induced earlier degradation under adverse conditions.
IAO_0000116: Fully expanded mature leaves are distinguished from expanding juvenile leaves by cessation of dimensional increase and complete cell expansion, and from mature leaves that achieved less than maximum potential size due to stress or resource limitation during development. Assessment requires temporal monitoring showing dimensional stability over 1-2 weeks, indicating growth cessation rather than temporary pause, combined with anatomical examination confirming complete cell expansion without continued enlargement capacity. Final size achieved varies substantially with environmental conditions during development, with water stress, nutrient deficiency, or temperature extremes commonly limiting expansion resulting in smaller mature dimensions compared to optimal conditions. Position effects create systematic size gradients along shoots, with basal leaves (nodes 1-4) typically achieving largest dimensions, mid-shoot leaves (nodes 5-10) showing intermediate sizes, and apical leaves (nodes 11+) exhibiting smallest mature dimensions reflecting declining resource availability and shortened development periods in distal positions.
IAO_0000118: dimensionally complete leaf
IAO_0000118: full-size mature leaf
IAO_0000118: größenmäßig vollständiges Weinblatt @de
IAO_0000118: maximal ausgedehnte Blatt @de
IAO_0000118: maximum expansion leaf
IAO_0000118: voll expandiertes reifes Blatt @de
IAO_0000119: Based on Poni et al. (2009) "Effects of early defoliation on shoot photosynthesis, yield components, and grape composition" American Journal of Enology and Viticulture 60=397-407 Patakas et al. (1997) "Changes in water relations, photosynthetic capacity, and leaf anatomy induced by intermittent drought in two grapevine cultivars" Vitis 36=167-171 Schultz (2003) "Differences in hydraulic architecture account for near-isohydric and anisohydric behaviour of two field-grown Vitis vinifera L. cultivars during drought" Plant, Cell & Environment 26=1393-1405 Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press pp. 95-118.
has db xref: PO:0025034

Fully Functional Hermaphrodite Flower
type: Class
subclass of: Hermaphrodite Flower
IAO_0000112: Cabernet Sauvignon in premium Napa Valley sites under balanced crop load (1.2-1.5 kg fruit/m canopy) consistently exhibits fully functional hermaphrodite flowers at BBCH 65 with stamens extending 1-1.4 mm beyond pistil, producing 22,000-28,000 pollen grains per flower with 75-82% viability, and achieving 56-63% fruit set under favorable bloom conditions (late May-early June with daytime temperatures 25-28°C, overnight lows 12-15°C, relative humidity 60-75% at dawn declining to 35-45% mid-afternoon), yielding clusters of 90-140 berries from initial flower complements of 160-220 flowers per inflorescence. Syrah in warm, dry sites of Northern Rhône under moderate crop loads exhibits fully functional hermaphrodite flowers with particularly pronounced stamen extension (1.2-1.6 mm beyond pistil), 24,000-30,000 pollen grains per flower, 78-85% viability, and 58-65% fruit set in optimal vintage years.
IAO_0000114: IAO_0000122
IAO_0000115: A fully functional hermaphrodite flower is a hermaphrodite flower exhibiting optimal development and function of both male and female organs, with stamens extending substantially beyond the pistil, maximum pollen production and viability, optimal stigma receptivity and ovule viability, and consequently achieving the highest fruit set percentages observed in Vitis vinifera, representing the reproductive ideal for commercial fruit production. Fully functional hermaphrodite flowers are characterized by= (1) stamens extending 0.8-1.5 mm or more beyond pistil length, creating maximum spatial separation between anther dehiscence position and stigma, optimizing pollen shedding geometry for efficient self-pollination (2) anthers producing maximum pollen quantities (20,000-30,000+ pollen grains per flower) with high viability (70-85% viable pollen under optimal conditions) (3) pistil with fully developed ovary containing four viable ovules, functional style supporting rapid pollen tube growth (typical growth rate 3-5 mm/hour at 25°C), and highly receptive wet stigma with abundant exudate facilitating pollen grain hydration and germination (4) optimal developmental synchrony between pollen maturation and stigma receptivity, with stigma achieving peak receptivity coincident with or slightly before anther dehiscence, maximizing probability of successful pollination. The 'fully functional' designation indicates maximum expression of hermaphrodite characteristics rather than merely adequate functionality, with these flowers representing the upper range of reproductive performance. Fully functional hermaphrodite flowers typically achieve fruit set percentages of 50-65% under optimal environmental conditions (warm, dry bloom period with temperatures 23-30°C, relative humidity 50-70%, calm to light air movement), representing near-maximum fertilization success rates given that even under perfect conditions some flowers fail to set fruit due to developmental abnormalities, resource l…
IAO_0000116: Fully_Functional_Hermaphrodite_Flower represents the upper range of hermaphrodite functionality and is distinguished from Balanced_Hermaphrodite_Flower by quantitative measures of organ development and function (greater stamen extension, higher pollen production, higher fruit set) rather than by fundamental morphological differences. The boundary between 'fully functional' and 'balanced' is necessarily somewhat arbitrary but reflects the distinction between maximum and adequate hermaphrodite performance. Fully functional expression is desirable for commercial production but not always achievable or necessary, as balanced hermaphrodite flowers still provide adequate fruit set for economic yields. Cultural practices influencing fully functional expression include crop load management (limiting yields to 8-12 clusters per shoot to optimize flower development), canopy management (ensuring adequate light exposure to flower primordia during previous-season differentiation), and nutritional management (avoiding nitrogen excess that promotes vegetative over reproductive vigor). Understanding factors promoting fully functional versus merely adequate hermaphrodite expression could inform precision viticulture strategies for optimizing reproductive performance.
IAO_0000118: highly fertile hermaphrodite flower
IAO_0000118: maximally functional bisexual flower
IAO_0000118: optimal funktionelle Zwitterblüte @de
IAO_0000118: optimal hermaphroditisch @de
IAO_0000118: voll funktionelle Zwitterblüte @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 102-108 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 96-103 Lebon, G. et al. (2008). Sugars and flowering in the grapevine. Journal of Experimental Botany 59=2565-2578 Vasconcelos, M.C., Castagnoli, S. (2000). Leaf canopy structure and vine performance. American Journal of Enology and Viticulture 51=390-396.
has db xref: PO:0009046

Fully Integrated Mature Grafted Rootstock Trunk
type: Class
subclass of: Mature Grafted Rootstock Trunk
disjoint with: Well Established Mature Grafted Rootstock Trunk
IAO_0000112: Merlot grafted on Teleki 5C rootstock at 24 years post-grafting showing fully integrated mature grafted rootstock trunk 8.6 cm diameter, trunk extending 27 cm from root crown to graft union positioned 21 cm above soil, graft union displaying decades-old stable 1.1 cm diameter bulge completely invisible beneath thick weathered bark, trunk bark 4.2 mm thickness showing pronounced Teleki 5C longitudinal fissures with dark grey-brown heavily weathered coloration, bark showing some lichen growth and minor weathering after decades of exposure, trunk fully self-supporting, diameter growth 0.3 cm current season, 24 distinct annual rings in cross-section, no significant disease or damage, supporting mature canopy 3.6 m total shoot length and 7.4 kg fruit load, vine maintaining consistent production after decades
IAO_0000114: IAO_0000122
IAO_0000115: Fully integrated mature grafted rootstock trunk is mature grafted rootstock trunk in mid to late mature phase typically years 18-30 post-grafting, characterized by decades of stable graft union integration with complete callus incorporation and vascular continuity, extensively developed bark showing maximum characteristic rootstock texture, diameter typically 7-10 cm, stable annual growth of 0.3-0.4 cm, complete long-term structural stability, and representing late optimal productive phase where trunk has provided reliable foundation for decades and continues to support high-quality production though approaching eventual transition toward old trunk status. Fully integrated mature grafted rootstock trunk age and maturity includes= spanning years 18-30 post-grafting typically (mid to late mature trunk period), representing long-term mature status (trunk having maintained mature characteristics for 10-22 years), showing late prime productive phase (continuing optimal production while approaching eventual transition to old trunk), displaying fully aged mature characteristics (trunk exhibiting mature features for many years with first hints of aging beginning to appear), and marking sustained maturity (trunk demonstrating long-term stability and consistent performance over decades). Fully integrated mature grafted rootstock trunk decades of integration includes= showing completely consolidated decades-old graft union (callus tissue formed 18-30 years prior fully incorporated into trunk structure), displaying perfect long-term vascular continuity (xylem and phloem connections across graft union functionally flawless after decades of integration), exhibiting stable time-tested graft union morphology (bulge morphology unchanged for decade+ with no ongoing structural changes), showing extensively obscured graft line (very thick mature bark and complete tissue integration making original grafting point essentially invisible), and demonstrating proven mechanical reliability (g…
IAO_0000116: Fully_Integrated_Mature_Grafted_Rootstock_Trunk emphasizes mid to late mature phase (years 18-30) and is distinguished from Well_Established_Mature_Grafted_Rootstock_Trunk (early mature phase) and Old_Grafted_Rootstock_Trunk (declining phase beyond mature) by focus on long-term mature status approaching eventual aging transition. Critical for understanding decades of proven integration, late optimal production, extensive weathering, subtle aging onset, and the late mature phase representing proven long-term success before eventual old trunk transition.
IAO_0000118: Decades-integrated grafted rootstock trunk
IAO_0000118: Jahrzehnte-integrierter Pfropfstamm @de
IAO_0000118: Langfristig etablierter Wurzelstockstamm @de
IAO_0000118: Late mature grafted rootstock trunk
IAO_0000118: Long-established grafted rootstock trunk
IAO_0000118: Vollständig integrierter reifer verpfropfter Unterlagenstamm @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press. | Pongrácz, D. P. (1983). Rootstocks for Grape-vines. David Philip Publisher.
has db xref: PO:0009047

Fully Lignified One Year Cane
type: Class
subclass of: Lignified One Year Cane
IAO_0000112: A fully lignified one-year cane on Vitis vinifera cv. Riesling in a cool-climate vineyard, examined during December pruning showing uniform brown color from basal node to apical tip, no green coloration visible even at nodes and bud positions, consistent 8-9mm diameter throughout length with smooth bark texture, firm woody resistance to bending across entire 120cm length, cross-sectional examination at base, middle, and tip positions all revealing well-developed periderm layers, continuous vascular cambium, dense secondary xylem, and minimal pith, indicating complete physiological maturity suitable for retention as 8-node fruiting cane with confidence in winter survival and spring budbreak uniformity.
IAO_0000114: IAO_0000122
IAO_0000115: A lignified one-year cane exhibiting complete secondary cell wall development throughout its entire length from base to tip, characterized by uniform brown woody appearance with no trace of green tissue, consistent firmness and structural rigidity across all internodal regions, well-developed periderm providing protective bark layer, and maximum cold hardiness potential for the cultivar and growing season conditions. Fully lignified one-year canes represent optimal maturation status for fruiting wood, indicating successful completion of the annual growth cycle with adequate growing degree day accumulation, appropriate carbohydrate production and storage, balanced vine crop load allowing complete wood maturation, and favorable environmental conditions during late season ripening period, making such canes preferred selections during winter pruning for maximizing yield potential and fruit quality while ensuring winter survival.
IAO_0000116: Fully lignified one-year canes are the gold standard for fruiting wood selection, providing optimal balance of structural support, cold hardiness, vascular function, and bud development for maximum productivity. Achievement of full lignification depends on adequate heat accumulation during growing season (typically 1400-1800 growing degree days base 10°C for most Vitis vinifera cultivars), appropriate crop load allowing carbohydrate availability for wood maturation (leaf area-to-fruit ratios above 10-12 cm²/g), and favorable late-season conditions without premature cold snaps forcing early growth cessation. In marginal climates or short growing seasons, achieving full lignification can be challenging, requiring management strategies including early crop thinning, canopy management for light penetration, and cultivar selection favoring early maturation characteristics.
IAO_0000118: completely lignified cane
IAO_0000118: komplett ausgereifte Rute @de
IAO_0000118: totally mature cane
IAO_0000118: vollständig verholzte Rute @de
IAO_0000118: well-ripened cane
IAO_0000119: Based on Keller (2020) "The Science of Grapevines= Anatomy and Physiology" 3rd Edition, Academic Press, pp. 245-267 Fennell (2004) "Freezing tolerance and injury in grapevines" Journal of Crop Improvement 10=201-235 Howell (2001) "Sustainable grape productivity and the growth-yield relationship= A review" American Journal of Enology and Viticulture 52=165-174.
has db xref: PO:0025073

Fully Receptive Stigma
type: Class
subclass of: Receptive Stigma
disjoint with: Maximally Receptive Stigma
IAO_0000112: Pinot Noir hermaphrodite flowers at days 2-3 post-calyptra shedding (BBCH 63-65, active bloom) exhibit fully receptive stigmas with abundant wet exudate creating glistening appearance, exudate sugar concentration 12-14%, supporting 82-88% germination of self-pollen applied in controlled pollinations, with the fully receptive state persisting for 3-4 days before gradually transitioning to declining receptivity at days 4-5 post-shedding, and with natural self-pollination during the fully receptive period achieving 48-56% fruit set. Chardonnay stigma exudate collected from fully receptive stigmas (days 1-3 post-calyptra shedding) shows optimal biochemical composition= sucrose 7.2-8.8%, glucose 2.1-3.2%, fructose 0.8-1.4% (total sugars 10.1-13.4%), protein 1.1-1.4 mg/ml, invertase activity 2.8-4.2 units/ml, pH 6.1-6.4, providing optimal environment for pollen hydration and germination with 78-86% of applied pollen grains germinating within 3-5 hours. Gewürztraminer functionally female flowers maintain fully receptive stigmas for extended duration of 4-5 days post-calyptra shedding, with exudate production remaining robust (wet glistening stigmas, 11-14% sugar concentration) and pollen germination support high (75-84% of applied hermaphrodite cross-pollen germinating) throughout this extended period, providing prolonged window for capturing asynchronous hermaphrodite pollinizer pollen and achieving 30-38% fruit set through successful cross-pollination. Cabernet Franc controlled pollination experiments applying pollen to stigmas at day 2 (fully receptive) versus day 5 (declining receptive) versus day 7 (post-receptive dry) achieve 68%, 42%, and 6% fruit set respectively, demonstrating that fully receptive stigma state provides optimal conditions for fertilization success with fruit set declining substantially as stigmas transition beyond full receptivity even though some residual receptivity persists.
IAO_0000114: IAO_0000122
IAO_0000115: A fully receptive stigma is a receptive stigma exhibiting complete functional maturity with robust wet exudate production and high pollen germination support efficiency, representing stigmas at or near peak receptivity achieving maximum pollen germination rates typical for the flower type, characteristic of the optimal receptivity period when stigma biochemical and cellular conditions are most favorable for successful pollination. Fully receptive stigmas are characterized by= (1) abundant wet exudate visibly coating papillae creating glistening appearance, with exudate volume and distribution optimal for pollen grain capture and hydration (2) exudate biochemical composition at optimal levels with sugar concentration 10-15%, protein concentration 0.9-1.5 mg/ml, appropriate pH 5.8-6.6, and full complement of enzymes and signaling molecules active (3) papillae in fully turgid state with maximum surface area exposed for pollen capture (4) pollen germination support at high efficiency typical for the flower type= 75-90% germination for hermaphrodite stigmas, 70-88% for functionally female/pistillate stigmas, with germination occurring rapidly (within 2-6 hours of pollen landing) (5) pollen tube initiation and guidance functioning optimally with tubes readily entering transmitting tract. Fully receptive stigmas represent the typical receptivity state during the main receptivity window= in hermaphrodite flowers, fully receptive state persists approximately 2-4 days post-calyptra shedding (days 1-4 of typical 5-6 day total receptivity window) in functionally female and pistillate flowers, fully receptive state persists 3-5 days (days 1-5 of typical 6-8 day window) representing the majority of the receptivity period when conditions are most favorable for pollination. Fully receptive stigmas develop through complete maturation of secretory apparatus and activation of exudate production systems, achieving steady-state exudate secretion that maintains wet stigma surface and opt…
IAO_0000116: Fully_Receptive_Stigma represents optimal receptivity state and is distinguished from Maximally_Receptive_Stigma (which emphasizes absolute peak rather than sustained optimal state) though these categories overlap substantially, with fully receptive encompassing the main high-quality receptivity period while maximally receptive emphasizes the very peak. Fully receptive stigmas represent the normal target state for both natural pollination and controlled crossing operations, providing high-efficiency pollen germination support and fertilization success. Understanding fully receptive stigma characteristics and timing is essential for optimizing pollination success, for timing controlled crosses, and for predicting fruit set potential based on bloom conditions during the fully receptive period.
IAO_0000118: maximal empfangsfähige Narbe @de
IAO_0000118: optimal empfangsbereites Stigma @de
IAO_0000118: optimally receptive surface
IAO_0000118: peak-receptive stigma
IAO_0000118: voll rezeptive Narbe @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 104-108 Mullins, M.G., Bouquet, A., Williams, L.E. (1992). Biology of the Grapevine, pp. 96-101.
has db xref: PO:0009073

Fully Ripe Berry
type: Class
subclass of: Mature Berry
IAO_0000112: Merlot fully ripe berries at optimal harvest timing (week 17-18, BBCH 89) achieve 24-25.5% sugars, 5.8-6.8 g/L titratable acidity, pH 3.7-3.85, 2.8-3.5 mg/g skin anthocyanins, creating optimal composition for premium Merlot wine with balanced structure, deep color, characteristic plum and black cherry fruit flavors, soft velvety tannins from ripe seeds and skins, and pH supporting microbial stability and aging potential. Riesling fully ripe berries for dry wine production achieve 21-23% sugars, 7.5-9 g/L acidity, pH 3.1-3.3, creating the high-acid balanced style characteristic of quality dry Riesling with crisp acidity supporting aging and food pairing, moderate alcohol potential, and expression of characteristic peach, citrus, and mineral notes. Syrah fully ripe berries show convergence of multiple maturity indicators= analytical maturity (25% sugars, 6.2 g/L acidity, pH 3.75), sensory maturity (tasting shows ripe blackberry and black pepper notes, no green flavors, appropriate tannin levels), phenolic maturity (3.8 mg/g anthocyanins providing deep purple-black color, tannins showing soft ripe character rather than green astringency), and seed maturity (seeds brown, crunchy, showing nutty flavor rather than green bitter notes), with all indicators aligning at week 18 defining optimal harvest window. Cabernet Sauvignon fully ripe berry assessment across three vineyard sites shows site variation in timing= cool site achieving full ripeness at week 19 (23.5% sugars, 6.8 g/L acidity), moderate site at week 18 (24.5% sugars, 6.2 g/L acidity), warm site at week 17 (25% sugars, 5.8 g/L acidity), demonstrating that full ripeness timing varies with mesoclimate while compositional targets remain similar, requiring site-specific harvest timing to achieve full ripeness. Pinot Noir fully ripe berries showing narrow optimal window= week 17 produces near-ripe berries (23% sugars, 7.5 g/L acidity, 2.2 mg/g anthocyanins, still developing flavor), week 17.5-18 achieves full ripeness…
IAO_0000114: IAO_0000122
IAO_0000115: A fully ripe berry is a mature berry that has achieved complete physiological ripeness with optimal or near-optimal compositional balance for the intended use, characterized by target sugar levels, appropriate acidity, full color development, mature flavor profile, and optimal harvest timing, representing berries at peak quality before overripening begins. Fully ripe berries are characterized by= (1) sugars at target levels for intended use, typically 22-26% for premium red wine, 20-24% for white wine, 18-22% for table grapes, representing optimal fermentable sugar content or eating quality (2) titratable acidity at balanced levels typically 5-8 g/L for wine grapes providing structure and freshness without excessive tartness, 4-7 g/L for table grapes (3) pH in optimal range typically 3.4-3.9 for red wines, 3.2-3.6 for white wines, reflecting appropriate acid buffering capacity (4) full color development with anthocyanins at cultivar-typical mature levels (2-4 mg/g skin in most red cultivars, 3-6+ mg/g in deeply colored cultivars like Syrah or Tannat), creating characteristic varietal color intensity (5) flavor and aroma compounds at optimal levels creating mature varietal character with primary fruit aromas well developed, herbaceous notes diminished, and optimal balance of fruit, floral, and spice notes depending on cultivar (6) tannins (in red cultivars) at optimal ripeness with reduced astringency through polymerization and galloylation changes, appropriate extractability for wine style (7) seeds fully mature showing brown coloration and characteristic flavor (nutty, toasted notes rather than green, bitter notes of unripe seeds). Fully ripe berries represent the optimal harvest window= compositional maturity with sugar=acid ratio balanced for quality phenolic maturity (red cultivars) with color, tannin composition, and extractability optimal flavor maturity with characteristic varietal profile fully expressed physiological maturity with seeds mature and berry met…
IAO_0000116: Fully_Ripe_Berry represents optimal harvest-ready state and is distinguished from Overripe_Berry (past optimal timing) by optimal versus declining quality. Fully ripe berries show convergence of multiple maturity indicators defining the harvest decision point. Sub-classification into Optimally_Ripe and Peak_Ripeness reflects subtle distinctions within the fully ripe state. Understanding fully ripe berry characteristics is essential for harvest timing decisions, for quality optimization, and for achieving target wine or table grape quality through harvesting at appropriate maturity.
IAO_0000118: Vollreife Ernte-Traube @de
IAO_0000118: harvest-ready berry
IAO_0000118: optimal reife Traube @de
IAO_0000118: optimally ripe berry
IAO_0000118: vollreife Beere @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines, 3rd ed., pp. 230-250 Jackson, D.I., Lombard, P.B. (1993). Environmental and management practices affecting grape composition. American Journal of Enology and Viticulture 44=409-430.
has db xref: PO:0025639

Functional Active Feeder Root
type: Class
subclass of: Active Feeder Root
IAO_0000112: Merlot on 3309C showing functional active feeder roots in May, minirhizotron observation revealing feeder roots 0.8-1.6 mm with white appearance indicating active status, FDA staining showing 68% viable, isotope pulse-chase (15N-nitrate applied to soil, detected in leaves 2 hours later) demonstrating functional feeder roots actively absorbing and transporting nutrients to shoot, pressure probe measurements showing turgor 0.52 MPa, functional active feeder root population estimated 720 meters per vine providing current absorption capacity supporting active vegetative growth
IAO_0000114: IAO_0000122
IAO_0000115: Functional active feeder root is active feeder root emphasizing operational capacity and demonstrated physiological performance, characterized by measurable uptake of water and nutrients confirming functional status, intact cellular organization maintaining all physiological systems, adequate turgor and membrane integrity enabling normal function, integration into vine physiology with absorbed resources transported to shoot, and representation of feeder roots currently performing absorption supporting vine resource needs, with functional active feeder roots showing complete operational characteristics including functional root hairs extending absorption zone, active arbuscular mycorrhizal associations with developing arbuscules and vesicles, close soil particle contact maximizing exchange interface, demonstrated ion fluxes and water uptake measurable through physiological or isotopic methods, and responsive capacity adjusting absorption to soil conditions and plant demands, and demonstrating that functional status represents operational state where all cellular and physiological systems working normally enabling feeder root to fulfill absorption role contributing measurably to current vine water and nutrient acquisition. Functional active feeder root operational criteria includes= showing demonstrated absorption (measurable water and nutrient uptake confirming functional rather than merely viable status), exhibiting intact physiology (all cellular systems including respiration, transport, biosynthesis operating normally), demonstrating structural integrity (tissues and membranes intact maintaining proper cellular organization and compartmentation), revealing adequate resources (feeder root receiving sufficient photosynthate supporting metabolism and function), and displaying integration (absorbed resources transported from feeder root to vine vascular system reaching shoot). Functional active feeder root performance metrics includes= showing uptake rates (quantified…
IAO_0000116: Functional_Active_Feeder_Root emphasizes operational performance and demonstrated capacity and is distinguished from merely viable roots by focus on measurable function. Critical for understanding operational status, performance metrics, resource acquisition, anatomical basis, mycorrhizal function, assessment methods, and the demonstrably functional feeder roots currently performing absorption supporting vine resource needs.
IAO_0000118: Demonstrably functional root
IAO_0000118: Funktionelle aktive Feinwurzel @de
IAO_0000118: Nachweislich funktionsfähige Wurzel @de
IAO_0000118: Operational feeder root
IAO_0000118: Operationale Saugwurzel @de
IAO_0000118: Performing absorptive root
IAO_0000119: McCormack, M. L., et al. (2015). Redefining fine roots improves understanding of below-ground contributions to terrestrial biosphere processes. New Phytologist, 207(3), 505-518.
has db xref: PO:0009005

Functional Active Root Hair
type: Class
subclass of: Active Root Hair
IAO_0000112: Cabernet Sauvignon grafted on 1103 Paulsen showing functional active root hairs on fifth-order fine root, hairs 0.62 mm average length showing complete structural development, microscopic examination confirming intact cytoplasm with abundant mitochondria, FDA viability staining showing bright fluorescence indicating membrane integrity and metabolic activity, pressure probe measurements showing turgor 0.48 MPa, isotope pulse-chase demonstrating hairs actively absorbing and transporting 15N-nitrate to root vascular system within 30 minutes, functional active root hairs 3-5 days post-initiation in peak operational state providing estimated 73% of root uptake
IAO_0000114: IAO_0000122
IAO_0000115: Functional active root hair is active root hair emphasizing operational capacity and physiological performance, characterized by fully developed morphology at final length 0.2-1.2 mm with complete cytoplasmic organization, intact functional membranes maintaining selective permeability and transport capacity, adequate turgor pressure 0.3-0.6 MPa reflecting osmotic function, demonstrated absorption performance through measurable uptake of water and nutrients, and integration into root physiological system with absorbed resources transported through parent cell to root vascular system, with functional active root hair representing optimal operational state typically 2-5 days after hair initiation when growth completed and absorption capacity maximized before senescence begins, showing all cellular systems operating normally including respiration, membrane transport, biosynthesis, and cytoplasmic streaming, and demonstrating that functional state distinguishes operational hairs actively contributing to vine resource acquisition from developing hairs still growing or senescing hairs with declining function. Functional active root hair operational criteria includes= showing structural completion (hair reached final length and ceased tip growth indicating developmental maturity), exhibiting intact cytoplasm (protoplast present and functional with organelles maintaining activity), demonstrating membrane integrity (plasma membrane and organellar membranes intact and functional maintaining compartmentation), revealing adequate turgor (hair turgid reflecting osmotic potential and water status adequate for function), and displaying absorption capacity (demonstrated uptake of water and ions confirming operational status). Functional active root hair physiological integration includes= showing vascular connection (absorbed resources transported from hair through parent cell to root stele and vine vascular system), exhibiting source-sink relationship (hair absorption responding to…
IAO_0000116: Functional_Active_Root_Hair emphasizes operational capacity and performance and is distinguished from developing or senescing hairs by focus on fully functional state. Critical for understanding operational criteria, physiological integration, performance assessment, peak capacity, environmental responsiveness, and the fully functional state representing optimal hair contribution to vine resource acquisition.
IAO_0000118: Fully functional hair
IAO_0000118: Funktionelles aktives Wurzelhaar @de
IAO_0000118: Operational root hair
IAO_0000118: Operationales Haar @de
IAO_0000118: Performing active hair
IAO_0000118: Voll-funktionsfähiges Absorptionshaar @de
IAO_0000119: Peterson, R. L., & Farquhar, M. L. (1996). Root hairs= Specialized tubular cells extending root surfaces. The Botanical Review, 62(1), 1-40.
has db xref: PO:0000256

Functional Maturation Zone
type: Class
subclass of: Maturation Zone
IAO_0000112: Merlot grafted on 3309 Couderc rootstock showing functional maturation zone on third-order lateral root extending 12-85 mm from root apex, zone exhibiting fully differentiated tissues, abundant mature root hairs 180 per cm creating 12-fold surface area increase, functional endodermis with complete casparian strips regulating uptake, mature lignified xylem vessels conducting water, functional phloem with active sieve elements, cortex cells containing starch reserves, isotope tracing demonstrating functional zone providing 84% of root water uptake and 78% of nitrogen uptake, pericycle showing lateral root initiation, functional maturation zone performing essential absorption, transport, and storage functions
IAO_0000114: IAO_0000122
IAO_0000115: Functional maturation zone is maturation zone emphasizing physiological capacity and performance of mature functions, characterized by fully differentiated tissues actively performing root physiological functions including water and nutrient absorption through epidermis and root hairs, radial transport regulation through endodermis casparian strips, axial water transport through mature lignified xylem vessels, photosynthate transport through functional phloem sieve elements, carbohydrate storage in cortex and pericycle parenchyma, and lateral root initiation capacity in pericycle cells, showing mature tissue organization with all cell types complete and functional, demonstrable physiological activity with measurable uptake, transport, and metabolic rates, and representing root region performing essential vine functions distinguishing functional mature root from immature growing tip or senescent dying root, with functional maturation zone providing majority of root system absorption capacity through extensive root hair surface area, enabling long-distance transport connecting root uptake to shoot demand, demonstrating storage and buffer capacity moderating resource availability, and showing developmental plasticity through lateral root formation enabling root system architectural adjustment. Functional maturation zone absorption capacity includes= showing high uptake rates (functional zone performing 70-90% of root system water and nutrient absorption), exhibiting root hair function (abundant mature root hairs creating 5-20 fold surface area increase optimizing absorption), demonstrating active transport (epidermal and cortical cells with functional ion transporters enabling selective nutrient uptake), revealing mycorrhizal contribution (arbuscular mycorrhizae in cortex enhancing phosphorus and water uptake 3-10 fold), and displaying responsive uptake (absorption rates adjusting to soil resource availability and plant demand). Functional maturation zone transport cap…
IAO_0000116: Functional_Maturation_Zone emphasizes physiological performance and active functions and is distinguished from differentiation emphasis by focus on functional capacity. Critical for understanding absorption performance, transport capacity, storage function, lateral root formation, metabolic activity, and the physiologically active mature root region performing essential root system functions enabling vine resource acquisition and physiological integration.
IAO_0000118: Functional root area
IAO_0000118: Funktionelle Reifungszone @de
IAO_0000118: Leistungsfähige Wurzelregion @de
IAO_0000118: Performing maturation region
IAO_0000118: Physiologically active zone
IAO_0000118: Physiologisch aktiver Bereich @de
IAO_0000119: Keller, M. (2020). The Science of Grapevines= Anatomy and Physiology (3rd ed.). Academic Press.
has db xref: PO:0020123