The effect of ecological conditions on the germination of pollen, fecundation and yield of some grapevine cultivars in Skopje region, Republic of Macedonia

Scientific information on grapevine response to predicted levels of climate parameters is scarce and not sufficient to properly position the Wine Industry for the future. It is critical that the combined effects of increased temperature and CO2 on grapevines should be examined, without omitting the important link to soil water conditions. The purpose of this study is to quantify the effects of envisioned changes in climatic parameters on the functioning and growth of young grafted grapevines under controlled conditions, simulating expected future climate changes. Scientific knowledge of precisely how the newly-planted grapevine will react morphologically, anatomically and physiologically (at leaf, root and whole plant level) to the expected changes in important climatic parameters will enable producers to make better-informed decisions regarding terroir, cultivar and rootstock choices as well as the adaptation of current cultivation practices.

The aims of this study were to examine the effect of high sugar concentrations of must and copper residues on different commercial wine yeasts. Copper originating from pesticides has been known to inhibit yeast, but it’s effect on fermentation performance and VA production of different yeast strains had not been investigated in detail.

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

The composition and structure of vineyard landscapes significantly affect bird communities and the ecosystem services they provide in agriculture.

The objective of this study is to review the scientific evidences and to advance into the knowledge of the molecular mechanisms of astringency. Astringency has been described as the drying, roughing and puckering sensation perceived when some food and beverages are tasted (1). The main, but possibly not the only, mechanism for the astringency is the precipitation of salivary proteins (2,3). Between phenolic compounds found in red wines, flavan-3-ols are the group usually related to the development of this sensation. Other compounds, phenolic or not, like anthocyanins, polysaccharides and mannoproteins could act modifying or modulating astringency perception by hindering the interaction between flavanols and salivary proteins either because of their interaction with the flavanols or because of their interaction with the salivary proteins.