Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

The available plant diversity is maintained in global genetic collections and germplasm banks. One of the main objectives of the study of the genetic material of vine still conducting research to characterize the genotypes and the creation of new varieties. The main ampelographic collection of the country, the largest in the Balkans, is located at the Athens Vine Institute in Lykovrisi, Attica, in an area of 70 acres. It contains more than 800 varieties, most of which are indigenous. The Institute is conducting research on the genetic improvement of native varieties and the creation new winemaking and table grape varieties of high productivity, grape quality, resistance to fungal diseases and their adaptability to stresses using the hybridization method using European high-quality varieties.

The aim of this paper is to analyse the impact of landscapes in the notoriety and marketing of wines and in tourism promotion, specifically in the case of two centenary Portuguese demarcated regions

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].