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.
We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.
The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.
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.
Astringency is one of the leading quality factors in red wines.
Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.
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.
Considering that the transfer of research results to the professional level is one of the keys to progress, GiESCO proposes to publish a technical guide supported by scientific references and in the form of standard sheets.
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.
The regulation of weeds, particularly in the under-vine area of grapevines, is essential for the maintenance of grape yield and quality.
Global challenges, including adaptation to climate change, decrease of the environmental impacts and maintenance of the economical sustainability shape the future of viticulture.
Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.
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).
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.
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.
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).
In response to increasing societal demands for environmentally-friendly viticulture, winegrowers are adapting their cultivation techniques, particularly by reducing the use of herbicides.
Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.