An evaluation of the physiological responses of young grapevines planted and maintained under water constraint 

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

The relationship between grape production and leaf surface is a highly debated aspect in terms of the impact it may have on the composition and quality of grapes, especially in areas that focus their cultivation on high-quality wine. In many occasions, the limitation of the unitary production level in these areas is claimed to be the main factor for achieving high quality levels in the wine, forgetting the importance of the source-sink relationship and other environmental factors and management of the canopy. Taking this consideration into account, this work seeks to know the response of the vine as a whole, and the individual shoot as well, to the application of various alternatives of leaves and clusters removal, carried out in the phase immediately before veraison, in cv. Verdejo, in Spain.

The winegrowing sector consumes a lot of pesticides. Changes in vineyard are necessary in order to reduce or even stop using pesticides, and thus limit their harmful impacts on health and on environment. To answer these issues, the VITAE project (2021-2026) aims at designing pesticide free grapevine systems in France. For that, we take an interest in the vineyards using solutions to strongly reduce chemicals but also biopesticides. We assume that such vineyards exist and that they are implementing solutions that could inspire the design of free- pesticide system.

This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2.