The grapevine single-berry clock, practical tools and outcomes 

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

This research investigates the potential of four minority red grape varieties from Northwest Spain—Bruñal, Cenicienta, Mouraz, and Puesto Mayor—as sustainable bio-templates for the green synthesis of gold nanoparticles (AuNPs).

Grape breeding for resistance to fungal diseases is today very dynamic throughout the world notably in France. New varieties are obtained by hybridization between susceptible varieties of the vitis vinifera species and resistant genotypes, with breeding programs generally lasting between 15 and 25 years and resulting in the registration of a few new varieties. Though these varieties can provide several benefits and can be planted by winegrowers, they are not always systematically adopted.

This study examines vitivoltaics, where photovoltaic panels are installed in vineyards to generate renewable energy while also providing partial shade to the vines.