Estimation of stomatal conductance and chlorophyll fluorescence in Croatian grapevine germplasm under water deficit    

Climate change significantly impacts vine and grape physiology, leading to changes in wine composition, including reduced titratable acidity, elevated ethanol content, and higher pH levels [1].

Context and purpose of the study. Italy hosts diverse grapevine varieties crucial for viticultural biodiversity. Preserving this biodiversity is essential for maintaining a diversified genetic pool and addressing future challenges such as climate change and emerging plant diseases.

Ellagitannins consist the main extractible phenolic compounds in oak wood.

The cultivation of grapes, can be accomplished with the use of different systems and practices of agricultural management, the choice of the system to be followed in the vineyard, depends on the conditions of available resources, these being: natural, economic, social, cultural and territorial. As well, it is relevant to know the characteristics of the soil of the vineyard. In the last decade, has been recurrent use of agricultural practices which date back to milinares traditions, with the aim of promoting a recovery of soil and lead the management of cultivation with less damage to the ecosystem. The study here, aimed to quantify the environmental impacts caused in the use of nutrients in conventional tillage and of grapes in the biodynamic agricultural properties in the state of Rio Grande do Sul- Brazil.

Phenolic compounds are released from the wood into the wine spirit (WS) during the ageing process, and are of utmost importance to the colour, flavour, taste and the overall quality acquired by this spirit drink.1 Their concentrations in the WS and the related effects mainly depend on the kind of wood (oaks vs chestnut), toasting level and ageing technology (traditional using wooden barrels vs alternative).1,2,3