Frost risk projections in a changing climate are highly sensitive in time and space to frost modelling approaches

A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite.

In response to the growing demand for rapid, precise, and efficient methods of quantifying volatile compounds in alcoholic beverages, this study presents a novel approach for the determination of higher alcohols in wine, port wine, and brandy.

In Castilla-La Mancha as other winegrowing regions, vineyards suffer the effects of the global climate warming. Severe spring and summer droughts are increasingly frequent, which concur with the phenological stages most susceptible to water and temperature stress. Under these conditions, irrigation use is required in order to ensure the vineyard growing sustainability. However water resources are increasingly limited, for this reason is required to choose cultivars displaying high water use efficiency.

Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high lev-els (>0.100 mg/l) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commer-cial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and aromavolatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be con-firmed under practical conditions.

The available plant diversity is maintained in global genetic collections and germplasm banks. One of the main objectives of the study of the genetic material of vine still conducting research to characterize the genotypes and the creation of new varieties. The main ampelographic collection of the country, the largest in the Balkans, is located at the Athens Vine Institute in Lykovrisi, Attica, in an area of 70 acres. It contains more than 800 varieties, most of which are indigenous. The Institute is conducting research on the genetic improvement of native varieties and the creation new winemaking and table grape varieties of high productivity, grape quality, resistance to fungal diseases and their adaptability to stresses using the hybridization method using European high-quality varieties.