PIWIs’ variation in drought response under semi-controlled conditions 

Water and nutrient availability significantly impact crop yield, thus the application of sustainable strategies towards efficient water use and nutrient absorption by plants is needed.

Today, there is need to design, produce and label terroir wines, with unique organoleptic properties and more “attractive to consumers”. For this purpose, two Saccharomyces cerevisiae yeast strains (Sa and Sb) isolated during spontaneous fermentations were used for white wine production from the Assyrtiko grape of Santorini. A third commercial strain was used as control.

Australia is the seventh largest producer of wine and crushed 1.42 million tonnes of wine grapes in the 2001 vintage.

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.