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

The consequences of the global climate change in the vitiviniculture are revealed as a gap between phenolic and technological grape maturities, higher grape sugar concentration that leads to high wine alcohols levels, lower acidities and high pH values, among others. The unbalanced phenolic maturity caused in this scenario leads to harsh astringency and to instable colour of wines. Previous studies have reported that the addition of yeast mannoproteins (MPs) to wines may have positive effects on these two organoleptic properties due to their capability to interact with wine polyphenols [1]; however, studies about the effect of the pH on these interactions have not been carried out so far.

Priorat and Montsant Appellations of Origin are located in the south of Catalonia (North‐East Spain), under severe Mediterranean climatic conditions

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]

Flavescence dorée (FD) poses a significant threat to grapevine health, with the American grapevine leafhopper, Scaphoideus titanus, serving as the primary vector.

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).