Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

The production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics

Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.

The study of technologic and phenolic maturation is very efficient to determinate quality potential of red grapes cultivars and clones under different maturity levels or geographic origins