This paper aims to (i) identify the state of the art regarding digital transformation in the transition to sustainability in the wine industry, (ii) analyze the adoption of digital technologies at different stages of the winemaking process and their contribution to the triple bottom line of sustainability, and (iii) present a research agenda that facilitates the development of the field, providing contributions to both literature and managerial practice.

The effect of Partial Rootzone Drying (PRD) on fruit and wine composition has been investigated. At harvest, total anthocyanin and phenolic concentration of Shiraz and Cabernet Sauvignon fruit was either unaltered or increased by PRD relative to control irrigation over two seasons. Where there was an increase in anthocyanin concentration

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).

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Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

The oenological potential of grapes at harvest depends on a combination of the major components of Terroir: the climate, the soil, the plant material, the training system and the crop management.

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).