«Observatoire Mourvèdre»: (2) climatic mapping for successful plantation of Cv. Mourvèdre

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.

The last official zoning of Viticulture in Yugoslavia was performed 1978. year, when (according to recommendation of OIV and European Economic Community), regions, sub regions and vineyards districts were established supposing that the varieties which will be exhibit ail the positive agro biological and technological characteristics.

In many vineyards optimal parcel size exceeds the geospatial complexity that exists in soils and topographic features that influence hydrological properties, sunlight interception and soil depth and texture (available water capacity).

The strategy of single berry phenotyping is a recently rediscovered research tool that has gained great attention. The latest studies have indicated that previous physiological models based on pooling asynchronous populations of berries provided biased or blurred information on berry development key players. The possibility of monitoring and sampling single synchronized berries to study their development sequentially has opened new lines of research aimed at unraveling the genes that regulate grapevine fruit development. This study aimed to decipher the gene pathways responsible for the activation/deactivation of physiological processes involved in the green phase of growth, the onset of ripening, and the second growth phase.