Pacific Northwest wine regions and climates

The aromatic perception is one of the main factors that influence the
consumer when determining the wine’s quality and acceptance. Numerous factors (soil, climate,
winemaking style, cultivar) can influence the volatile compounds. Some of these compounds are released directly from the grape berries while others are formed during the fermentation and aging processes. However, little is known about the quality and aromatic formation of Syrah variety in the winter cycle cultivated in São Paulo.

Plants have evolved different strategies to cope with environmental stresses and, although still debated, it was observed that they can remember past stress occurrence.
Anatomical and physiological adjustments have been observed in different grapevine cultivars after repeated drought exposure, however epigenetic, transcriptional and biochemical changes associated with drought-primed ecological memory have been poorly studied.
This work was conceived to test whether exposure to recurring events of mild drought could prime vines to endure severe drought stress. Particularly, we investigated whether the expected improved stress tolerance of Vitis vinifera cv Nebbiolo plants subjected over years to moderate and long-lasting water stress events (WS-primed) depended on molecular memory phenomena or on resetting of stress-induced signals.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).

The addition of partially dehydrated grapes to enrich must composition for producing complex dry/sweet wines represents a traditional practice in several regions of the world. However, the environmental conditions of dehydration chambers may facilitate the infection of Botrytis cinerea Pers. by promoting disease and provoking large grape losses. B. cinerea attack can induce alterations in the profile of volatile organic compounds (VOCs), which could be detected by sensors specifically trained to detect infection/disease-related compounds. These sensors could facilitate the early detection of the infection, consequently allowing to adjust some dehydration parameters.