As viticulture faces increasing threats from emerging pests, understanding and dealing with new infestations is crucial.
Emerging pest pressures in viticulture: a brief review of Argyrotaenia Ljungiana in Eastern Europe
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IVES Conference Series
Control of grapevine virus diseases in collections and at the stages of propagation in Ukraine
The principles of virological control on different types of grapevine collections and plantations are summarized.
Novel ATR-FTIR and UV-Vis spectral markers for assessing the Prooxidant/Antioxidant Balance (PAB) in white wines
The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.
Genomic perspective of Lachancea thermotolerans in wine bioacidification
We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.
Yeast derivatives: an innovative approach to produce Oenococcus oeni under biofilm form?
The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.
Towards an ecological architecture inspired by underground cellars: An example of the thermal inertia of Moldovan underground cellars and new geothermal and Canadian well approaches
The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.
Tribological astringency index a parameter for adjusting maceration in red grapes winemaking
Astringency is one of the leading quality factors in red wines.
The impact of climate change on wine tourism in Germany
Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.
Metschnikowia pulcherrima: A valuable microbial bioresource from wine for smart agrifood
The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.
Launching the GiESCO guide
Launching the GiESCO guide
The opportunities offered by the climate change
Based on the results of experiments since 2000 at the Institut Agro Montpellier and at INRAE – Pech Rouge, and on the international experience acquired during scientific missions, a global reflection on the opportunities offered by climate change is proposed.
Under-vine cover crops in viticulture: impact of different weed management practices on weed suppression, yield and quality of grapevine cultivar Riesling
The regulation of weeds, particularly in the under-vine area of grapevines, is essential for the maintenance of grape yield and quality.
Rootstocks: how the dark side of the vine can enlight the future?
Global challenges, including adaptation to climate change, decrease of the environmental impacts and maintenance of the economical sustainability shape the future of viticulture.
Unleashing the power of artificial intelligence for viticulture and oenology on earth and space
Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.
Data integration via modeling for adaptation to climate change and efficiency breeding in grapevine
Climate can greatly affect grape yield and quality (van Leeuwen et al., 2024). Growing suitable cultivars in a given region and or breed environmental resilient cultivars are essential for maintaining viticulture sustainability, particularly in the face of climate change (Wolkovich et al., 2018).
Climate change is here to stay: adapting vineyards to a warming world
As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.
Life cycle assessment (LCA) to move towards more environmentally friendly winegrowing
As six on the nine planetary boundaries have already been crossed, putting our safe life on Earth at risk (Rockström et al., 2024) and agriculture is significantly responsible for it (Campbell et al., 2017), viticulture, faces the challenge of reducing its environmental impacts through fundamental changes to its practices.
The problem of the increasing pH in sparkling wines caused by climate change: use of cationic exchange to correct it
In recent years, the increase in temperature and the changes in rainfall distribution caused by climate change are affecting vine and grape physiology and are consequently impacting wine composition and quality (Schultz, 2000; Jones et al., 2005).