Un “GIS” agronomico per l’area a DOC dei Colli Euganei

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Diurnal changes in the leaves of field-grown grapevine (Vitis vinifera L.) cultivars Syrah and Tempranillo were followed over summer 2009 with respect to gas exchanges. Net photosynthetic rate (AN) of both cultivars rapidly increased in the morning, decreasing slowly until the late afternoon, when reached the lowest values.

The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.