Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine.

La caratterizzazione bioclimatica del territorio rappresenta un elemento sempre più impor­tante per il miglioramento dell’ attività agricola. La conoscenza degli andamenti assunti dai parametri meteorologici puà consentire di individuare le peculiarità dei singoli appezzamenti aziendali, ottimizzando le scelte sia in termini tattici (esecuzione dei più opportuni interventi colturali) che strategici (scelta delle specie o varietà più idonee a valorizzare ciascun am­biente).

The societal pressure to reduce the use of pesticides in Switzerland is steadily increasing. Viticulture is particularly in focus due to the frequent use of fungicides to combat downy and powdery mildew.

The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.