Validation of phenological models for grapevine in the Veneto region

Climate change poses significant challenges for viticulture, particularly in Mediterranean regions like Portugal, where extreme heat and drought conditions are becoming more frequent.

Among nitrogen compounds included in white wines, the peptide fraction is certainly the least studied, however this fraction is quantitatively the most important (Feuillat, 1974). Existing studies concern the fraction below 1 kDa and only for white and sparkling wines (Bartolomé et al, 1997, Desportes et al 2000). In this report, we have developed methods to isolate peptides from reference white wines. Then, we have applied this methodology with bitter wine to answer a research question: is there a relation between peptides and the bitterness of white wine as for some cheese for example (Furtado, 1984)?

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.

The zone in which the Cesanese vines are cultivated has a secular tradition of red wine­making. This zone is placed between the Simbruini mountains slopes and the surrounding hills and has pedologicai variability but a very homogeneous microclimate.