Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

The available plant diversity is maintained in global genetic collections and germplasm banks. One of the main objectives of the study of the genetic material of vine still conducting research to characterize the genotypes and the creation of new varieties. The main ampelographic collection of the country, the largest in the Balkans, is located at the Athens Vine Institute in Lykovrisi, Attica, in an area of 70 acres. It contains more than 800 varieties, most of which are indigenous. The Institute is conducting research on the genetic improvement of native varieties and the creation new winemaking and table grape varieties of high productivity, grape quality, resistance to fungal diseases and their adaptability to stresses using the hybridization method using European high-quality varieties.

The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.

The selection of a suitable grape variety (Vitis vinifera L.) for specific viticulture and oenology objectives is a considerable challenge in the context of climate change.

Precocity for fruit ripening is a genetically determined characteristic that is highly variable from one cultivar to another. In traditional wine-growing regions of Europe, growers have used this property to adapt the vines to local climatic conditions in order to maximize terroir expression

To be accepted by the market and consumers table grapes need to meet certain requirements in terms of physical and chemical quality parameters.