The influence of climate on the grapevine phenology and content of sugar and total acids in the must

Conventional viticulture improved the quality of production, but the economic costs can be unsustainable. Today, producers need to consider consumers’ demands for healthy, eco-friendly products. Institutions promote sustainable agriculture, with regenerative agriculture being the latest generation of methodologies focused on recovering losses and ensuring future sustainability. The revine project studies regenerative agricultural technology applied in mediterranean countries to provide precise indications for soil processing and effective vineyard treatments.

The use of stems during fermentation is generally avoided due to the herbaceous off-odors they can impart to the wine. [1].

Challenging conditions created by limited water supply and changes in the climate require an understanding of the physiological status of table grapes along the whole value chain. This is critical to develop tools for regulatory management of growth balances and grape quality. This study aimed to determine the impact of different amounts of water and an altered micro-climate (complete covering of vineyards with plastic) on the physiological reaction of the grapevine during the growth season.

Context and purpose of the study. The grapevine domestication requested the need of pruning, which expose the vines to trunk pathogens, leading to the spread of vine trunk diseases.

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.