Somatic embryogenesis and polyploidy in grapevine: morphological shoot and leaf traits variations

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Agriculture worldwide is threatened by climate change. In particular, declining water resource availability combined with increasing water demand is a key challenge in many rainfed areas, where irrigation appears to be a straightforward adaptation option. In this context, assessing the impacts of irrigation adoption on farm yields and incomes is a necessary step to reflect on the impact of both ex-post and ex-ante policies.

Increasing drought is the most important impact of the ongoing climate change in the Mediterranean Basin, and it is predicted to result in productivity decreases and changes in grape quality.