Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Studies suggest that ethanol (EtOH), triggers plant adaptation to various stresses at low concentrations (10 µM to 10 mM).

AIM. Wine yeast lees constitute a winemaking by-product that, unlike grape skins and seeds, are not sufficiently exploited to add value to the winemaking sector, as their treatment and disposal generally represents a cost for wineries [1].

The zone in which the Cesanese vines are cultivated has a secular tradition of red wine­making. This zone is placed between the Simbruini mountains slopes and the surrounding hills and has pedologicai variability but a very homogeneous microclimate.

Context and purpose of the study. Fungus-resistant grape varieties (PIWIs) represent a significant advancement toward more environmentally sustainable viticulture.

Italy has a long history of viticulture and has become one of the world’s leading producers of vine propagation material. The Italian vine nursery industry is today highly qualified and has become highly competitive on a global scale. The quality of the material is guaranteed by compliance with European Union regulations, which have been in force since the second half of the 20th century and have subsequently been supplemented and updated.