In-berry tissue distribution of methyl salicylate free and bound forms in Souvignier gris
In recent years, interest in PIWI grapevine varieties has increased markedly.
Harnessing the benefits of kelp extracts to ensure the sustainability of grape production in today’s climate change era
Commercial vineyards encounter various challenges from abiotic and biotic factors, especially as climate change accelerates these issues.
Evaluation of UV–Vis–NIR model transferability for predicting grapevine water status across Spanish viticultural regions
Climate change is exerting unprecedented pressure on global viticulture, altering precipitation patterns, intensifying drought events, and making efficient irrigation management a critical challenge for sustainable production.
Evaluation of winter pruning mechanization in a Touriga Nacional vineyard: A five-year study in Lisbon wine region
Background: Terroir integrates the sensory attributes of wine with the environmental and human factors that shape grape production, including climate, soil, cultivar, and viticultural practices.
Vineyard dynamic agrivoltaics reduces canopy temperature and can increases soil water content
Marketed as a way to protect crops against increasing temperature and drought induced by climate change while producing sustainable energy, agrivoltaic systems are undergoing a rapid expansion globally.
Using varietal diversity as a lever for adapting to climate change while preserving Bordeaux wine typicity
Climate change is profoundly affecting wine production globally. Increasing temperatures induce advanced phenology, shifting the ripening period to a warmer part of the summer.
Decoding aroma defects: impact of climatic zoning and maturity on Garnacha Tinta grapes and wines across the Pyrenean foothills through a large-scale study
Climate change is increasingly disrupting viticulture by decoupling technological and phenolic maturity, thereby threatening grape aromatic quality.
Genetic characterization of the Serine population for the sustainable Albanian viticulture
Vitis vinifera subsp. vinifera L. is a widely cultivated species used for both table grape and wine production.
Visual observation of drought symptoms allows to assess the efficiency of complex drought tolerance strategies in grapevines
The grapevine (Vitis vinifera L.) is a drought tolerant crop species that can be cultivated without irrigation in dry climates, even with rainfall as low as 350 mm/year.
Integrating microclimate and crop models to assess vineyard responses to climate change
Climate change is reshaping viticultural regions worldwide, altering temperature regimes, precipitation patterns, and the frequency of extreme weather events.
Unravelling open geospatial data in terroir science to promote wine sector innovation
Open geospatial data and advanced GIS technologies are rapidly transforming terroir science, providing the wine sector with unprecedented capabilities for spatial analysis, monitoring, and decision-making.
The biogeography of winegrapes reveals unexploited adaptive capacity to climate change
Winegrowing has always benefitted from a biogeographical perspective. Sub-appellations, appellations, and larger regions variously delineate and group areas based on their local climate, traditions and cultural practices.
Vineyard ‘naturalness’ as a main component of terroir
An esteemed expression of vineyard terroir is that, due to an excellent alignment between genotypes and environment, minimal external input should be required to operate an efficient vineyard.
From terroir knowledge to socio-ecological governance: through a rethinking of wine typicity concept?
Typicity is a key concept in the world of Geographical Indications (GI) and terroir-driven wines (Leriche et al., 2020; Souza Gonzaga et al., 2021).
Framing authenticity and shaping regional identity to create markets
Authenticity is attributed when an organisation’s practices credibly represent its genuine identity.
Characterization of oenological tannins rich in gallotannins by multimodal mass spectrometry
Oenological tannins are widely used in winemaking to stabilize wine color, improve must and wine clarification, prevent protein haze formation, and enhance antioxidant protection.
Authentication of grape varieties in wines using 1H-NRM spectra and convolutional neural networks: first results using a database containing more than 3000 observations
Authentication in the wine industry aims to prevent fraud and strengthen confidence in trade. A previous study proposed 1H NMR as a solution for authenticating several characteristics such as grape variety, origin, and vintage (Godelman et al, 2013).
Beyond tannins, exploring the complexity of grape seed using non targeted analysis and molecular network
Grape seeds are an important part of grape, especially in the context of red wine. They are also frequently used as markers of grape maturity and as contributors to wine quality.
Unravel grape volatiles using HS-SPME-GC×GC-ToFMS
Varietal volatile compounds in grapes are influenced by multiple factors, including grape variety and clone, cultural practices, and climatic conditions.
Prediction of Fresh Mushroom Aroma (FMA) taint in must via volatile organic compound analysis
Fresh Mushroom Aroma (FMA) is an undesirable off-flavor in wine, characterized by a button mushroom–like aroma.