Stabilità dei caratteri fenotipici dl alcune cv in diversi pedopaesaggi friulani. Applicazione del metodo nella caratterizzazione viticola del comprensorio DOC “Friuli-Grave”

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.

The wine industry currently relies on a limited number of grapevine cultivars, comprised of numerous clones with slight differences in their viticultural, oenological, or stress-tolerance traits.

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs

Context and purpose of the study. The breeding of PIWI varieties has a long tradition in the Czech Republic. In the last two years, 9 new PIWI varieties have been registered.