Using atmospheric and statistical models to understand local climate and assess spatial temperature variability at a fine scale over the Stellenbosch wine district, South Africa

The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol

Yeasts serve as highly versatile tools in oenology. They do more than just perform alcoholic fermentation. Nowadays, yeasts from various species, naturally present in grapes, are selected for specific non-fermentative applications. For example, the use of selected non-saccharomyces at the early stage of winemaking has become a common practice to limit the growth of unwanted microorganisms. When inactivated, yeasts can be fractionated into soluble and insoluble fractions providing a wide range of benefits related to structural components or specific metabolites.

Climate change and the growing need to reduce the use of phytosanitary products demand the exploration of disease-resistant grape varieties and/or adapted to drought conditions.

The northern root-knot nematode (Meloidogyne hapla) is one of the most prevalent plant-parasitic nematodes affecting Washington State Vitis vinifera vineyards. This nematode induces small galls on roots, restricting water and nutrient uptake. In new vineyards this can impede establishment. In existing vineyards, it can exacerbate decline in chronically stressed vines. While preplant fumigation is a common strategy for M. hapla management, its efficacy is temporary and relies on broad-spectrum chemicals that undergo frequent regulatory scrutiny. The trap crop litchi tomato (Solanum sisymbriifolium) showed promise in reducing plant-parasitic nematode densities in potato. This prompted field greenhouse experiments to evaluate its potential to reduce M. hapla in V. vinifera.

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.