A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.

Grape cane is a viticultural by-product that is currently underused or not used at all. Therefore, it bears a high potential for valorization due to the presence of anti-microbially active stilbenoids, being biologically relevant for plant defense. These compounds are highly interesting for applications in the agricultural sector as well as for the food and feed industry.

Drought events can strongly affect grapevine and berry physiology and subsequent wine quality, as widely demonstrated in controlled experiments.

Sauvignon blanc is the most important variety in cool valleys in central Chile accounting 15,522 ha which corresponds to 42.4% of the cultivated surface with white varieties in Chile