Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

This paper presents is the create, the study and amplographic description the new seedless grape variety «Callinicos» was created by P. Zamanidis at the Athens Vine Department

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Flavescence dorée (FD) poses a significant threat to grapevine health, with the American grapevine leafhopper, Scaphoideus titanus, serving as the primary vector.