The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.
Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.
The increasing vulnerability of viticulture to climate change necessitates innovative solutions to improve its sustainability and resilience.
Water and nutrient availability significantly impact crop yield, thus the application of sustainable strategies towards efficient water use and nutrient absorption by plants is needed.
The primary objective of this research was to investigate the potential benefits of a Fabaceae-based product rich in triacontanol (a long-chain alcohol) applied to Vitis vinifera cv. Merlot, on key physiological and productive parameters of grapevines under controlled water stress conditions.
Climate change and rising temperatures present a substantial challenge to viticulture, intensifying summer heat stress and accelerating berry ripening.
The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard in a climate change scenario.
Driven by the demand for sustainable agriculture, biocontrol is emerging as a crucial alternative to chemical fungicides for crop protection.
Context and purpose of the study – Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.
Climate change (CC) is altering grape/wine composition, leading to challenges in maintaining wine sensory quality.
Drought poses a challenge to future viticulture, exacerbated by climate change, which increases the frequency and severity of water shortages.
The integration of sensor systems in viticulture is significantly improving vineyard management by enabling faster, comprehensive crop data collection across the entire vineyard, supporting more informed viticultural decision-making, and as a result promoting sustainability.
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.
Grapevine (Vitis spp.) is a globally significant fruit crop and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands.
Pest biocontrol strategies are gaining attention as eco-friendly alternatives to the use of synthetic pesticides, including in viticulture.
While SO2 is one of the oldest and widest additive used in enology for its well-known antioxidant, anti-laccase and antimicrobial properties, it can cause health problems in some individuals.
Chitosan is a natural polymeric saccharide admitted by EU since 2011 for must and wine clarification, the reduction of some contaminants (e.g. ochratoxin A) and to prevent the development of wine microbialspoilage due to lactic acid bacteria or Dekkera/Brettanomyces yeasts.
Oxidative stability is a critical factor in wine shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.