PIWIs’ variation in drought response under semi-controlled conditions 

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

The aromatic perception is one of the main factors that influence the
consumer when determining the wine’s quality and acceptance. Numerous factors (soil, climate,
winemaking style, cultivar) can influence the volatile compounds. Some of these compounds are released directly from the grape berries while others are formed during the fermentation and aging processes. However, little is known about the quality and aromatic formation of Syrah variety in the winter cycle cultivated in São Paulo.

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Sangiovese is one of Italy’s most cultivated grape varieties, and currently, over 130 different clones are registered in the national register of grape varieties. However, despite the sangiovese genome having been re-sequenced, limited molecular and genomic information is still available for this cultivar. The present study investigates the complexity of genotype-environment interactions of ten different Sangiovese clones, cultivated in the Chianti Rufina DOCG district over five consecutive vintages (2016-2020).

Accurate and non-destructive monitoring of grape ripening is essential for optimising harvest decisions, particularly under water stress conditions.