Correlation between agronomic performance and resistance gene in PIWi varieties in the field

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Currently, the use of shading nets is an increasingly adopted strategy to reduce excessive solar radiation and canopy thermal stress within the Chilean wine industry.

Consumers are increasingly requesting ready-to-eat products, which are time-saving and convenient. Offering ready-to-eat fruits and vegetables represents a quick and easy way for any consumer to add healthy products to their diet. In this study, we evaluated the aptitude of several table grape varieties to be included in the processing and packaging lines of ready-to-eat products. The following work was based on the characterization of genetic materials and varietal innovation.