Techniques for sunburn reduction in bunches in Vitis vinifera L. cv. Graciano

Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Several studies demonstrated how climate and soil may be key drivers of variability at different scales.

The ability, and the underlying mechanisms of grapevines to cope with and adapt to recurring water constraints, are the focuses of this study.

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.