Fast, and full microbiological wine analysis using triple cellular staining.

A terroir can be defined as a natural unit that is characterised by a specific agricultural potential, which is imparted by natural environmental features, and is reflected in the characteristics of the final product.

AIM. Wine yeast lees constitute a winemaking by-product that, unlike grape skins and seeds, are not sufficiently exploited to add value to the winemaking sector, as their treatment and disposal generally represents a cost for wineries [1].

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During the more than 190 years since the founding of the first ampelographic collection, the creation of a series of collections is attested on the territory of the Republic of Moldova, each operating in different historical periods and socio-economic conditions,

The need to mitigate the yield impact of Spring frosts in vineyards remains a significant challenge around the world.