Cultivation forms and viticulture models adapting to adverse “environmental” conditions

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

Sustainability is a key focus in viticulture, where managing abiotic and biotic stress presents a major challenge.

In plants, stress due to nutrient deficiency can significantly impair their development and productivity.

Climate change is increasing crop evapotranspiration and reducing water availability, especially in the Mediterranean area.

Wine aroma represents one of the most important quality parameter and it is influenced by various factors (viticulture and vinification techniques, climate or storage conditions etc.). Wines produced from conventionally and ecologically grown grapes of same variety have different chemical composition and aroma profile [1]. Aroma profile of wine can be also influenced by additional treatment of wine, such as concentration of wine by reverse osmosis (RO). Reverse osmosis represents a pressure-driven membrane separation technique that separates the initial wine on the retentate or concentrate that is retained on the membrane, and permeate that passes through it [2]. Wine permeate usually containes water, ethanol, acetic acid and several low molecular weight compounds that can pass through the membrane. This property enables the use of reverse osmosis membranes for wine concentration, partial dealcoholization, acetic acid or aroma correction [3,4].