ECA&D: A high-resolution dataset for monitoring climate change and effects on viticulture in Europe

The aim of this research was to evaluate the variability of ripening characteristics of the Tempranillo variety within the Ribera del Duero Designation of Origin (Spain) and it relationships with soil characteristics

Microbial pathogens of plant have evolved to sense, interpret, and use light to direct their development. One aspect of this evolved relationship is photolyase-mediated repair of UV-induced damage to pathogen DNA. Application of germicidal UV (UV-C) at night circumvents the blue light-driven repair of pathogen DNA and allows non-phytotoxic doses of UV-C to suppress a variety of pathogenic microbes and even certain arthropod pests without damage to vines or fruit. Lamps arrays have been designed specifically for the canopy architecture of grapevines and have been deployed on both tractor-drawn and robotic carriages for partial to near-complete suppression of powdery mildew (Erysiphe necator), sour rot (fungal, bacterial, and arthropod complex), and downy mildew (Plasmopara viticola).

Different studies have demonstrated that the application of ultrasounds (US) to crushed grapes improves chromatic characteristics of the wines (1,2), increases their polysaccharide content (3) and some aroma compounds are also favored (4,5)

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.