Physiological means to curb the enthusiasm of viruses from infecting grapevines  

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders

Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.

the phenological evolution is a crucial aspect of grapevine growth and development. Accurate detection of phenological stages can improve vineyard management, leading to better crop yield and quality traits. However, traditional methods of phenological tracking such as on-site observations are time-consuming and labour-intensive. This work proposes a scalable data-driven method to automatically detect key phenological stages of grapevines using satellite data. Our approach applies to vast areas because it solely relies on open and satellite data having global coverage without requiring any in-field data from weather stations or other sensors making the approach extensible to other areas.

The purpose of this study is to examine the changing mix of winegrape varieties in Australia so as to address the question: In the light of key climate indicators and predictions of further climate change, how appropriate are the grape varieties currently planted in Australia’s wine regions? To achieve this, regions are classified into zones according to each region’s climate variables, particularly average growing season temperature (GST), leaving aside within-region variations in climates. Five different climatic classifications are reported. Using projections of GSTs for the mid- and late 21st century, the extent to which each region is projected to move from its current zone classification to a warmer one is reported. Also shown is the changing proportion of each of 21 key varieties grown in a GST zone considered to be optimal for premium winegrape production. Together these indicators strengthen earlier suggestions that the mix of varieties may be currently less than ideal in many Australian wine regions, and would become even less so in coming decades if that mix was not altered in the anticipation of climate change. That is, grape varieties in many (especially the warmest) regions will have to keep changing, or wineries will have to seek fruit from higher latitudes or elevations if they wish to retain their current mix of varieties and wine styles.

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).