Effect of different canopy managements on microclimate and carbon allocation in Vitis vinifera cv Chardonnay

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.

Precision viticulture aims to optimize vineyard management by monitoring and responding to variability within vine plots. this work presents a comprehensive study on the application of hyperspectral imaging (hsi) technology for monitoring purposes in precision viticulture. authors explore the deployment of hsi sensors on various platforms including laboratory settings, terrestrial vehicles, and unmanned aerial vehicles, facilitating the collection of high-resolution data across extensive vineyard areas.

Grapevine is a plant that holds significant socioeconomic importance due to its production of grapes for fresh consumption, wines, and juices. However, climate changes and susceptibility to diseases pose a threat to the quality and yield of these products. The breeding of new genotypes that are resistant/tolerant to biotic and abiotic stresses is essential to overcome the impact of climate changes. In this regard, Marker-assisted selection (MAS), which uses DNA markers, is a crucial tool in breeding programs. The efficiency and economy of this method depend on finding rapid DNA isolation methods.

Viticulture and winemaking represent a key sector for the Portuguese economy. As grapevines are strongly governed by atmospheric factors, climate change may impose a major threat to this crop. In this study, the current-past (1950-2000) and future (2041-2070) climatic conditions in Portugal are analyzed using a number of bioclimatic indices, including a new categorized index (CatI).

Insufficient acidity in grapes from warm climates/vintages is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. An alternative approach involves bio-acidification with the yeast Lachancea thermotolerans (LT) via lactic acid production during fermentation.