Control of grapevine virus diseases in collections and at the stages of propagation in Ukraine

The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.