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

The phenolic composition of red grapes is one of the most important quality parameters.

Context and purpose of the study. Heatwaves have become more frequent and intense in several winegrowing regions.

One of the main effects of global warming is an increase in the sugar concentration of grapes at harvest time, resulting in wines with a high alcohol content and an unbalanced structure. The fruit to leaf ratio is a key factor in determining the final sugar concentration, and training systems and management techniques can help to control this parameter.

It seems implausible that the geographical development of the vineyards could have been affected by a shift in the positions of the Earth’continents

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.