The current state and prospects for the development of viticulture and winemaking in Greece

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

I dati termo-pluviometrici del periodo 1971-2009 registrati da alcune stazioni della regione Abruzzo sono stati analizzati adottando alcuni semplici indici climatici e bioclimatici. E’ stato valutato il verificarsi di cambiamenti climatici così come le loro ripercussioni sulle date di inizio vendemmia.

Context and purpose of the study. Vitis vinifera grapevine is a perennial crop which is globally cultivated, surviving cold winters in temperate zones by entering a state of dormancy.

In the O Ribeiro Denomination of Origin, there is a winemaking tradition of growing vines under a high-density plantation framework (8,920 vines/ha) and maintaining its vegetative cycle under rainfed conditions.
Currently, viticulture is advancing to plantation frames in which the density is considered medium (5,555 vines/ha), thus allowing mechanized work to be carried out for vineyard management operations. Although, the application of irrigation applied proportionally to the needs of the vegetative cycle of the vine, is a factor that increasingly helps a good development of the vine compared to the summer period, with increasingly uncertain weather forecasts.

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines