The influence of different fertiliser applications and canopy management practices on the potassium content and pH of juice and wine of Vitis vinifera L. cvs. Cabernet-Sauvignon and Cabernet franc

In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW.

The potential climate change, due to global change, will increase temperature general and could increase at local level. These changes are not going to be the same in different parts of the world, being especially important in the Mediterranean Basin.

Organic viticulture integrates practices aimed at foresting positive relationships among, vines, soil, and climate, with a focus on sustainability, social responsibility, and environmental protection. To safeguard production integrity, regulatory bodies worldwide conduct organic certifications in accordance with relevant regulations. Considering that agriculture practices influence the nitrogen, carbon and oxygen isotope composition, the study aimed to investigate the response of these isotopes in grape must cultivated by organic, biodynamic and conventional methods to distinguish between production systems.

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory