The regulation of ABA-induced anthocyanin accumulation in grape berry

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Aim: The main goal of this study was to find an efficient canopy management to limit the high temperature-related aroma losses of White Muscat grapes, and consequently to preserve the quality standards of Asti DOCG wines.

Three locally-adapted native plants were evaluated to determine their capacity to provide insectary benefits to predatory arthropods in association with vineyards, and thereby to enhance biological control of insect pests. Native plants are preferred as supplementary flora, as they are naturally adapted to Australia’s climatic conditions.

The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.

Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term “kokumi” refers to a complex flavour sensation, characterized by thickness, fullness and continuity.