Exogenous dsRNA applications to identify novel candidate susceptibility genes to downy mildew

Vineyard site selection and determination of adapted grape varieties for a site are the most fundamental factors contributing to vineyard success, but can be challenging to ascertain

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

The risk of wildfires is increasing as the frequency and severity of drought and heat waves continue to rise. Wildfires are associated with the combustion of plant materials and emit smoke. In the atmosphere, smoke may spread readily across large areas. Smoke is composed of solid and liquid phase particulates and gases and has been identified as a causal agent of “smoke taint” in wine. On a smoky day, the intensity of direct light decreases because these particulates scatter sunlight. Even though this effect is frequently assumed to decrease plant photosynthesis, this assumption ignores the potential changes in diffuse light and may be based on scant evidence.

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.