mercanti, nicola macaluso, monica pieracci, ylenia bertonelli, leonardo flamini, guido zinnai, angela
Microorganisms play a crucial role in addressing the challenges related to the increasing detrimental effects of intensive agriculture in vineyards by contributing to various aspects, from maintaining soil health and vine vitality to influencing fermentation and the overall wine features. Among microorganisms, mycorrhizal fungi are widely distribut...
wilson, alena ferrandino, alessandra giacosa, simone novello, vittorino guidoni, silvia
This research aimed to identify the effects of increased temperature and decreased ultraviolet (UV) exposure on berry characteristics and quality parameters of cv Nebbiolo, identifying the potential risks associated with climate change for the quality of grapes and the identity of Barolo wine. This two-year research (2022 and 2023) was performed in...
vashishtha, anukriti kilcawley, kieran n. skibinska, iwona whelan, stephen byrne, john l. garcia-cabellos, guiomar morris, sinead
Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. T...
way, madeleine l. jones, joanna e. hunt, ian dambergs, robert g. swarts, nigel d.
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed...
Ertus, Pascale Bonescu, Mihaela
La récente actualité autour de la crise du monde agricole a mis en lumière les questions de la compétitivité des modèles économiques agricoles nationaux par rapport aux autres pays producteurs. Parmi les enjeux, le soutien des filières agroalimentaires par la consommation de produits locaux polarise le débat en France car cette dernière est, histor...
Amaral, Breno Baumgärtner do
Seminário de Iniciação Científica e Tecnológica. Universidade Federal de Santa Catarina. Centro de Ciências Agrárias. Departamento de Ciência e Tecnologia de Alimentos. / O mel de melato da bracatinga (MMB) é um artigo único do planalto sul do país, proveniente de uma tripla simbiose entre dois insetos de ordens distintas – abelhas (Apis mellifera)...
schmidt, joshua bar-oz, guy
Based on an examination of the outlooks and practices held by past and present Negev desert viticulturists vis-à-vis their environs, the article offers insights into how the wine sector can bolster its response to current climate adversity. The discussion fuses bio-archaeological research on the evolution of ancient grape cultivars (Vitis vinifera)...
dumitrache, corina ghica, mihaela violeta frîncu, mihai bărbulescu, iuliana diana begea, mihaela diguță, camelia filofteia baniță, cornel cotea, valeriu v. israel-roming, florentina teodorescu, răzvan ionuț
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This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultiv...
franco, gabriela crystal leiva, jasmine nand, sanjiev lee, danica marvi hajkowski, michael dick, katherine withers, brennan soto, luzmaria mingoa, benjamin-rafael acholonu, michael
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Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Addit...
Irlinger, Françoise Mariadassou, Mahendra Dugat-Bony, Eric Rué, Olivier Neuvéglise, Cécile Renault, Pierre Rifa, Etienne Theil, Sébastien Loux, Valentin Cruaud, Corinne
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Abstract An exhaustive analysis was performed on more than 2000 microbiotas from French Protected Designation of Origin (PDO) cheeses covering most cheese families produced throughout the world. Thanks to a complete and accurate set of associated metadata, we have carried out a deep analysis of the ecological drivers of microbial communities in mil...
