Come proteggere un territorio viticolo: il punto di vista del giurista

This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques.

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

One of the main problems in viticultural production in Istria (Croatia) is a labour shortage in periods of intensive works, mainly during summer, respectively during tourist season.

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

The first forms of life on earth were bacteria and single-celled blue-green algae. They evolved into land plants around 500 million years ago, developing mechanisms for surviving on land, such as roots, stems and leaves. This evolution also led them to coexist with other organisms, such as insects and animals, for pollination and seed dispersal, as well as to resist environmental factors such as drought and disease.