Study on the impact of clone on the varietal aroma of Xinomavro

Context. Botrytis bunch rot occurrence is the most important limitation for the wine industry in humid climate viticulture.

All along the red winemaking process, many microorganisms develop in wine, some being beneficial and essential, others being feared spoilers. One of the most feared microbial enemy of wine all around the world is Brettanomyces bruxellensis. Indeed, in red wines, this yeast produces volatile phenols, molecules associated with a flavor described as “horse sweat”, “burnt plastic” or “leather”. To produce significant and detectable concentrations of these undesired molecules, the yeasts should first grow and become numerous enough. Even if the genetic group of the strain present and the cellar temperature may modulate the yeast growth rate¹ and thus the risk of spoilage, the main factor seems to be the wines themselves, some being much more permissive to B. bruxellensis development than others.

Agri-photovoltaics (apv) describes the dual use of an agricultural area for food production and solar power generation. There are already a number of systems in operation around the world with various crops and under a wide range of different set-ups. In large parts, they still allow mechanical cultivation and other positive side effects of an APV system were observed in addition to the increase in utilization in the form of electricity and food: effects on the water balance and passive protection against extreme weather events.

The viticultural terroir at the Serra Gaúcha region, in Rio Grande do Sul State, Brazil, is analyzed under historical and sociological viewpoints, aiming to understand the origin of its characteristics, and the risks for its continuity.

In recent years, resistant varieties have returned to the attention of the wine sector as a response to climate change and the reduction of pesticides in grapevine management, which is the main culprit of pesticide use in European agriculture. In this context, the production of sparkling wines could be strongly influenced due to its requirements for a particular balance between sugars and acidity, and the necessity of sound grapes to ensure wine quality. However, these parameters are not the only ones that define the suitability of a grape variety to produce sparkling wine.