Developing an integrated viticulture in the upper part of the hill Somló

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

The leaf area is of fundamental importance so that the plant can realize adequate levels of photosynthesis for the accumulation of reserves and to reach a suitable maturation of
the berries. In this sense, the objective was to evaluate the effect of different lengths of the stalks from the first support wire, in the must and in the wine of ‘Cabernet Sauvignon’.

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Climate change (CC) is altering grape/wine composition, leading to challenges in maintaining wine sensory quality.

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.