The effects of climate change produce an increase in sugar concentration and a decrease in acidity, without reaching the optimum grape phenolic maturity [1]. The aim of this work was to characterize 25 white grape varieties

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Climate change and rising temperatures present a substantial challenge to viticulture, intensifying summer heat stress and accelerating berry ripening.

Grapevines are cultivated on 6 out of 7 continents, roughly between latitudes 4° and 56° in the Northern Hemisphere and between 6° and 42° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).

Managing extraction of tannins and green aroma compounds attributed from methoxypyrazines in winemaking is crucial for producing high quality Pinot noir wine. This study1 investigated the impact of leaf removal on concentrations of anthocyanins, tannins, and methoxypyrazines in Pinot noir grapes and resultant wines.

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,

The Spotted lanternfly (SLF), first detected in the U.S. in 2014, is an invasive phloem-feeding planthopper that poses a growing threat to grape and wine production in the U.S. In Pennsylvania, where it was first detected, reductions in grapevine production and fruit quality have been reported by commercial growers. Recent advances have begun to elucidate how SLF affects grapevine physiology and resource allocation, but no research has identified how SLF affects wine chemical composition and quality. Documented reductions in fruit sugar allocation due to heavy SLF phloem-feeding may have downstream effects on wine fermentation dynamics. Additionally, secondary metabolic responses stimulated by SLF may also influence berry chemical composition. The present study investigated SLF-mediated effects on wine composition through analysis of the volatile composition of wines produced from white- and red-fruited varieties of different Vitis parentage (e.g., Vitis vinifera vs. interspecific hybrids) following prolonged exposure to adult SLF phloem-feeding.

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].