Yeasts of the genus Brettanomyces are known for their ability to alter wine aroma profiles, primarily through the production of specific phenolic compounds that are now well characterized (1).
Bioprotection is emerging as an innovative technique for preserving grape health contrary to traditional approaches based on the addition of external chemical agents (1).
Grape berry quality is highly influenced by the pedoclimatic conditions in vineyards and specific microbial communities colonizing the berry surface during ripening.
Global warming is a phenomenon with far-reaching consequences affecting the environment, society, and the economy, impacting several sectors, including the wine industry [1].
This study explores the dynamics of maintaining aromatic elegance in a challenging oenological landscape by investigating the intraspecific variability of O. oeni in response to OIV-approved organic acid additions.
Cider production in Argentina is concentrated in the Norpatagonian region, which accounts for approximately 85 % of the country’s total production due to the availability of pome fruits such as apples and pears.
The reduction of synthetic fungicide use in viticulture has promoted the development of alternative strategies such as Biological Control Agents (BCAs) for the control of Botrytis cinerea.
Climate change presents a major challenge for the wine industry because of anticipated changes in grape composition at harvest, which include higher sugar levels (i.e., increased alcohol in wine) and decreased acidity (Gobbi et al., 2013).
Climate change is reshaping viticultural ecosystems through rising temperatures, altered rainfall patterns and adjustments in plant protection strategies.
The phenomenon of global warming has been demonstrated to induce the premature ripening of grapes, resulting in a concomitant increase in sugar and a decrease in acidity.
In the context of global crises such as climate change, biodiversity loss and pollution, it is necessary to reconsider current agricultural practices.
Grapevine viruses represent a critical challenge in many viticultural districts, significantly undermining vine productivity and longevity.
Yeasts profoundly influence winemaking outcomes, not only by driving alcoholic fermentation but also by shaping the chemical and aromatic diversity of wines.
In Georgian red wines, we studied the formation of hydroxycinnamic acids, which are precursors of volatile phenols, the prerequisite for Brett disease.