Xylem vessel blockages in grape pedicel growing in tropical climate observed by microtomography

Changes in bioclimatic indices in wine-growing region of Serbia are analyzed under the RCP 8.5 IPCC scenario.

Aims: Berry composition and wine sensory characteristics reflect the origin of grape production and seasonal climatic conditions. The aim of this study was to compare berry and wine sensory characteristics from two contrasting soil types where the vineyard climate, geography, topography, vine and management factors were not different.

Correlations between vineyard site and wine have, historically, been limited due to lack of uniformity in scion and rootstock clone and lack of controlled pilot-scale winemaking conditions, particularly temperature

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

Schiava cv. (germ. Vernatsch) is a group of grape varieties used for winemaking (e.g. Kleinvernatsch-Schiava gentile, Grauvernatsch-Schiava grigia, Edelvernatsch-Schiava grossa) historically reported in Northern Italy, Austria, Germany and Croatia. Beside common phenotypic traits, these varieties have been also hypothesized to share a common geographical origin in Slavonia (Eastern Croatia). Nowadays, Schiava cv. are considered historical grape varieties of northern regions of Italy such as Lombardy, Trentino and South Tyrol. Traditionally widely consumed locally and also exported, over the past decades there has been a steady drop in production of these grapes, although with a parallel increase in wine quality. In this report, the effects of three main enological variables on the chemical components of Schiava produced in South Tyrol (var. Schiava grossa) are investigated from grape to bottle.