In vitro tissue culture as a tool for Croatian grapevine germplasm management

Monferace project is born from an idea of 12 winegrowers willing to create a new “old style” Grignolino wine and inspired byancient winemaking techniques of this variety (1). Monferace wine is produced with 100% Grignolino grapes after 40 months of ageing, of which 24 in wooden barrels of different volumes. Grignolino is an autochthonous Italian variety cultivated in Piedmont (north-west Italy), recently indicated as a “nephew” of the famous Nebbiolo (2) and is used to produce three different DOC wines. The Monferace Grignolino is cultivated in the geographical area identified in the Aleramic Monferrato, defined by the Po and Tanaro rivers, in the heart of Piedmont and the produced wine is characterized by a high content of tannins, marked when young, that evolve over the years. Its color is generally slight ruby red and garnet red with orange highlights with ageing.

An experimental vineyard with a radial array was planted in 2018, to provide valuable information on the relationship between orientation and planting density on plant physiology and cluster microclimate, and the consequent impacts on grape secondary metabolites, including aromas and polyphenols.

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

Un des principaux objectifs du zonage viticole est l’individuation des zones plus indiquées à la production de vins de haute qualité en relation aux cépages. Ceperrlant depuis beaucqup d’années, entre les paramètres de qualité du raisin, on n’a pas considéré les substances phénoliques par effet de l!l difficulté d’analyse en temps rapides.

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.