Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.

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L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Sangiovese is one of Italy’s most cultivated grape varieties, and currently, over 130 different clones are registered in the national register of grape varieties. However, despite the sangiovese genome having been re-sequenced, limited molecular and genomic information is still available for this cultivar. The present study investigates the complexity of genotype-environment interactions of ten different Sangiovese clones, cultivated in the Chianti Rufina DOCG district over five consecutive vintages (2016-2020).

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

In the context of increasingly hot and dry summers, the adoption of innovative irrigation technologies has become essential for maintaining grape production while minimizing water use.

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...