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

The mechanization of pruning and harvesting in vineyards has increased the risk of soil compaction. To reclaim soil properties or avoid this degradation process, it is crucial to properly manage the soil organic matter, and the application of compost derived from the vines themselves is a strategy to achieve this. The objective of this study was to evaluate the properties of soil treated with different doses of compost applied both on the vine row and the inter rows of a Vitis vinifera crop.

Viticulture has spread to unexpected locations, such as high-altitude terrain. Among these, high-altitude viticulture has captured considerable attention, not only for the uniqueness of its products and landscapes but also because it offers an effective response to climate changes
The aim of this study is to analyse and compare wineries that used Piwi varieties (acronym for the German Pilzwiderstandfähig, i.e., cryptogame-resistant) at high altitudes (between 500 and 920 m a.s.l.) with the traditional non-mountainous viticulture model.

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

The wine quality is a characteristic that is both difficult to define and communicate, because the quality attributes can be divided into intrinsic (objective, such as alcohol degree, acidity

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.