Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines

Most grape scion cultivars grown around the world are derived from a single species, Vitis vinifera. Yet, the proportion of interspecific hybrids is increasing for a variety of reasons, including resistance to abiotic stresses such as low temperatures; societal, economic and environmental pressures to reduce pesticide usage; and to add a greater range of flavors to new table grape cultivars.

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.

Water deficit profoundly impacts the quality of grapes and results in considerable reductions in crop yield. First symptoms manifest with reduced stomatal conductance and transpiration, accompanied by the wilting of apical leaves and tendrils. So far, there is no available data on the water stress response in Croatian grapevine germplasm. Therefore, objective of this study was to determine influence of genotype and treatment on stomatal conductance (gsw), transpiration (E), electron transport rate (ETR), and quantum efficiency in light (PhiPS2).