The ability of wine yeasts fermenting by the addition of exogenous biotin

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.

Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.

Managing grapevines according to the practices of Precision Agriculture (PA), may prove to be an asset in the hands of the modern grape growers.

In the context of climate change, excessive bitterness and astringency in wines have become increasingly prevalent. While variety selection and viticultural practices offer long-term solutions, they require considerable time before yielding practical results. In contrast, fining remains an accessible and immediate tool for winemakers.