Temperature-based phenology modelling for the grapevine 

In winemaking, the appearance of turbidity in white and wine is a serious visual defect, which lowers significantly its commercial value. A major cause of the formation of turbidity in wine is attributed to the presence of temperature-sensitive proteins.

Chitosan has been shown to enhance grapevine tolerance toward downy mildew while reducing the environmental impact of traditional protection products.

The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines

Plasmopara viticola, the causal agent of downy mildew (DM), and Uncinula necator, the causal agent of powdery mildew (PM), are two of the main phytopathogenic microorganisms causing major economic losses in the primary sector, especially in the wine sector, by wilting bunches and leaves with a consequent decrease in the photosynthetic rate of the plant and in the annual yield. Currently, the most widespread methods for planning spraying are based on the 3-10 rule, which states that the first application should take place when: (i) the air temperature is greater than 10°C; (ii) shoots are equal or greater than 10 cm; and (iii) a minimum of 10 mm rainfall within 24–48 hours has occurred, or at the beginning of the bud break with periodic applications according to the manufacturer’s instructions.

The rising trend of moderate wine consumption as a part of a healthy lifestyle promotes white wines with higher phenolic content because of their bioactive properties. Duration and temperature of the maceration process have a marked impact on the content and composition of wine phenolics. The aim of this study was to explore the effect of applying maceration processes of different durations and temperature on total phenolic content and flavan-3-ol compounds concentration of Malvazija istarska (Vitis vinifera L.) wines, an autochthonous Croatian white grape variety. Vinification took place at the Institute of Agriculture and Tourism (Poreč) where pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), and prolonged post-fermentative maceration treatments at 16 °C for 14 days (M14), 21 day (M21), and 42 days (M42) were studied and compared to non-maceration control treatment (C). Total phenolic content was determined by the Folin-Ciocalteu colorimetric method using a UV/VIS spectrophotometer and the results were expressed as gallic acid equivalents (mg/L GAE).