The grapevine single-berry clock, practical tools and outcomes 

Viticultural practices aimed at producing lower‑alcohol wines have traditionally focused on reducing sugar accumulation in grapes through canopy management techniques—such as early leaf removal or shading—which limit photosynthetic activity and delay ripening (Palliotti et al., 2014).

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à

The increasing use of alternative wood products (e.g. chips, staves and large oak vessels) in enological aging practices raises relevant issues related to quality control, traceability and authenticity assessment, particularly in the context of regulatory monitoring.

The introduction into the Italian wine supply chain of the latest generation of fungi-resistant grapevine varieties, endowed with a greater or lesser strong resistance to downy and powdery mildews, represents a valid tool of making viticulture more sustainable, particularly in northern regions of the peninsula, where climatic conditions accentuate the pressure of fungal diseases. However, the affirmation of resistant varieties is a function of their agronomic value, as well as of their oenological and sensorial value. The purpose of this study was to evaluate in detail the sensory potential of the new resistant varieties, in order to understand their real possibility of inclusion in the modern global enological context.