Characterizing graft union formation in different scion/rootstock combinations of grapevine 

Chemical and sensory changes occurring in red wine during ageing in oak barrique are due to the slow and gradual entrance of oxygen along with a release of ellagic tannin from the wood. Though oxygen can enter the cask through the bunghole, it is not clear the role of permeation through the wood staves as well as the amount of oxygen entering by permeation. The distribution of the released ellagic tannins in the wine ageing is also unknown. The oxygen passing through the bunghole may have a different wine ageing effect compared to the oxygen permeating through the wooden staves owing to the uneven ellagic tannin concentration throughout the wine.

The soil plays a key role in viticulture since it defines the planting depth, development and aeration of the root system and also controls the absorption of mineral elements and water conditions of the plant

The Grapevine Red Blotch Virus (GRBV) poses a critical challenge to the wine sector, lacking a uniquely identified vector. Current control methods involve costly and labor-intensive vine removal, emphasizing the urgency for targeted alternatives. The limited understanding of intricate host-virus interactions underscores the need for foundational knowledge to develop innovative disease control strategies. These include efforts to boost the plant’s RNA interference (RNAi) response, including RNA-based topical applications.

Context and purpose of the study. Modern conventional agriculture, including viticulture, relies greatly on the use of chemical inputs, especially synthetic pesticides.

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.