Climate change impacts on European grapevine yields through a dynamic crop modelling approach

Bioprotection, leveraging beneficial microorganisms, has emerged as a sustainable approach to modern winemaking, minimizing reliance on chemical preservatives like as sulfur dioxide (SO₂).

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

To meet the demand of assessment tool of water managers we adapted to the vine production the INDIGO® method to developed initially for arable farming at the field scale.

Xinomavro is the most important indigenous red wine variety grown in Northern Greece. It participates in the production of several PGI wines in Macedonia while from 100% Xinomavro the PDO “Amyndeon” and “Naoussa” are produced. The viticultural area of Amyndeon lies in a plateau of 550 ‐700 m of altitude, in a semi‐continental climate with mostly deep sandy loamy soils derived from limestone and marl bedrocks while in Naoussa, Xinomavro is grown in a Mediterranean climate on more heavy textured soils, sandy clay loam to clay, derived from ophiolithic, limestone and marl bedrocks, in an altitude which varies from 150 to 400 m. Different soil, climate and viticultural technique interactions, result in great variability with respect to morphological, ampelographical and physiological characters of Xinomavro as well as in the characteristics of the wines produced.