Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

A crucial issue associated with the long-term impact of climate change in viticulture concerns the capacity of resilience of the typical varieties currently cultivated in traditional areas. Indeed, regions that are currently characterized by optimal climatic conditions can cease to be so in the future. At the same time, new premium wine production regions may arise north of 50oN. Both these threats and opportunities are based on the assessment of a very likely gradual temperature increase along the 21st century, resulting from the ensemble mean of the state-of-the-art climate projections. Such an assessment is orienting decision-makers and stakeholders to rethink the grapevine cultivation zoning, prefiguring, for each variety, a shift at higher latitudes and/or at higher altitudes areas.

Agricultural productivity must promote management systems that incorporate sustainability principles, and viticulture is no exception.

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.

The aims of this study were to examine the effect of high sugar concentrations of must and copper residues on different commercial wine yeasts. Copper originating from pesticides has been known to inhibit yeast, but it’s effect on fermentation performance and VA production of different yeast strains had not been investigated in detail.

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high