Nuove soluzioni e strumenti per l’agricoltura e la viticoltura di precisione

Dealcoholization of wine has gained increasing attention as consumer preferences shift toward lower-alcohol or alcohol-free beverages. This process meets key demands, including health-conscious lifestyles, regulatory compliance, and the expanding non-alcoholic market [1-3].

The integration of digital social networks (DSN) has profoundly transformed communication practices within the wine industry, reorganizing the dynamics of prescription and marketing.

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.
The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.

Drought and heat stress will pose challenges for the future of viticulture and wine quality, as grapevine biological processes are pushed beyond their optimum conditions. Efforts are increasing to study and predict the effects of drought spells and heatwaves on grapevine physiology and resulting harvest quality. This calls for the development of adequate systems to induce and manipulate the required stress, especially in open field trials where conditions are more difficult to control. We present a semi-controlled system for studying drought and heat stress in grapevine in the field.

Aim: Through machine-learning modelling of plant water status from environmental characteristics, this work aims to develop a model able to predict grape phenolic composition in space and time to guide selective harvest decisions at the estate scale.