Techniques of delimitation in France

An in-depth knowledge on the conditions that trigger Botrytis disease and the microbial community associated with the susceptibility/resistance to it could led to the anticipation and response to the Botrytis emergence and severity. Therefore, the present study pretends to establish links between biotic and abiotic factors and the presence/abundance of B. cinerea.

According to the OIV Focus 2017 estimating the vine varieties distribution in the world, Italy is the richest grape producing country in terms of varieties.

Climate change is impacting wine production in all parts of the world in highly variable ways that may change the expression of terroir, from rapid loss of viability right through to highly beneficial aspects that increase suitability

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine.