Proceedings of the WAC–IVAS conference (2026)

Within a context marked by climate change–related abiotic stresses, grapes are more exposed to excessive heat and solar radiation causing sunburn damage with visual and organoleptic alterations in the berries and resulting wines.

The ancestral method, based on a single fermentation completed in bottle without sugar addition, has gained renewed interest among both conventional and alternative wine producers.

This research investigates the potential of four minority red grape varieties from Northwest Spain—Bruñal, Cenicienta, Mouraz, and Puesto Mayor—as sustainable bio-templates for the green synthesis of gold nanoparticles (AuNPs).

Traditional oak aging enhances wine flavor but faces growing economic and environmental challenges, often conflicting with modern market trends favoring fresher, fruit-forward styles [1-3].

The wine industry is undergoing profound changes. Climate change, evolving pest pressure, and shifting oenological practices - notably the reduction of SO2 and increasing pH levels - are creating an environment conducive to the emergence of contaminating molecules and organoleptic defects.

Climate change is disrupting grape ripening kinetics, causing a critical decoupling between technological and phenolic maturity in Vitis vinifera L.

Vine water status affects grape ripening, metabolite accumulation, and wine quality. In the sub-Mediterranean climate of western Slovenia, terraced vineyards are increasingly exposed to summer droughts.

The Atlas of Latin American Wonders—eco-cultural tourism—is examined as a new strategy for wineries in the Southern Cone of South America to address the market crisis.

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