Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

The objective of the present work is to investigate wine produced from dehydrated grapes and vinified according to classical Roman manuals.

METHODS – Locally produced Muscat of Alexandria’s grapes were used for the sweet wine production, grown in the experimental vineyard of Instituto Superior de Agronomia (Lisbon, Portugal). The grapes were harvested manually slightly over-ripe and subjected to greenhouse drying. After 7-10 days dried grapes were transported to an experimental winery for various operations (e.g., grape weighing, sorting, crushing/destemming). Several maceration protocols were used comprising the addition of saltwater and white wine to whole bunches or destemmed grapes. Fermentation was conducted with the addition of commercial yeast. The standard physico-chemical parameters of wines were determined according to the OIV standards.

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.

A 3-year zoning study promoted by the Cooperative Winery Valpolicella (Negrar, Verona, Italy) was carried out on a wine territory of about 500 ha.

The combination of Torulaspora delbrueckii and Saccharomyces cerevisiae in co-inoculation and sequential inoculation in winemaking was investigated as an innovative strategy to increase the aromatic profile of wines like Verdeca and Nero di Troia wines, two traditional varieties from south-eastern Italy (Apulia Region).