Validation of phenological models for grapevine in the Veneto region

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions

Climate change and harvest date decisions have led to the evolution of must quality over the last decades. Increases in must sugar concentrations are among the most obvious consequences, quantitatively. Saccharomyces cerevisiae is a robust and acid tolerant organism. These properties, its sugar to ethanol conversion rate and ethanol tolerance make it the ideal production organism for wine fermentations. Unfortunately, high sugar concentrations may affect S. cerevisiae and lead to growth inhibition or yeast lysis, and cause sluggish or stuck fermentations. Even sublethal conditions cause a hyperosmotic stress response in S. cerevisiae which leads to increased formation of fermentation by-products, including acetic acid, which may exceed legal limits in some wines.

The success of grafting in viticulture is deeply influenced by the nutrient composition of both rootstock and scion
materials. Key components such as nitrogen and carbohydrates play a crucial role in graft compatibility, establishment,
and overall plant vigor [1].

One of the main problems in viticultural production in Istria (Croatia) is a labour shortage in periods of intensive works, mainly during summer, respectively during tourist season.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.