Il ruolo dei comuni nella gestione del territorio e nella tutela dei vitigni autoctoni di qualita’

In vineyards, management and the surrounding landscape can have different effects on spiders. In temperate regions management (organic vs. conventional) may have less strong effects than for other crops.

Insufficient levels of malate and lack of acidity in commercial grape cultivars (V.vinifera) hinders the quality of fruit grown in warm climates. Conversely, excessive levels of malate and sourness in wild Vitis grape, leads to unpalatable fruit and complicates the introgression of valuable disease resistant alleles through breeding. Nonetheless, albeit decades of research, knowledge regarding the molecular regulation of malate levels in grape remains limited.

Wine longevity is a complex multifactor phenomenon in which the weight of the different factors is not well known. One of the key factors of wine longevity is related to its resistance to oxidation. This property can be defined as the ability of the wine, under an exposure to oxygen, to keep its color, avoid accumulation of acetaldehyde and Strecker aldehydes (SA), and keep as long as

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.