Climate influence on the grapevine phenology and anthocyanins content in wines from the Skopje vineyard area, Republic of Macedonia

Entre 1988 et 1995, dans la région Emilia-Romagna, deux zonages viticoles ont été complétés en zones assez differentes, soit géographiquement, soit par les conditions pedo-climatiques, soit par l’encépagement.

Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.

Context and Purpose of the study. Arbuscular mycorrhizal fungi (AMF) symbiosis with grapevines is a key component of vineyard ecosystems.

Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard in a climate change scenario.