Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Labor shortage is one of the most crucial issues in current viticulture. Mechanized approaches are helpful in reducing production costs and increasing vineyard efficiency but their effect on grapes and wines needs evaluation. This work assess the results of combined mechanical pruning and shoot thinning with deficit irrigation strategies to reduce management costs but not quality of production.

In the highly competitive global wine market, Burgundy has a long-established reputation to maintain. The vine and wine sector in Burgundy is based on a five-level ranking of AOC (Appellation d’Origine Contrôlée) wines and of the plots where the grapes are grown.

In the current scenario of climatic variability, even though the vine (Vitis vinifera) is a species generally considered very fertile, the process of bud differentiation is particularly influenced by the weather trend not only of the current year but also of the previous one.

Among all pathologies that afflict grapevine, Downy Mildew (DM) is the most important. Generally controlled using Copper (Cu), recently European Commission confirmed its usage but limiting the maximum amount to 28 Kg per hectare in 7 years (Reg. EU 2018/1981).