Worldwide interest for organic farming increased significantly since the last decade. Wine
makes no exception to this trend, as consumer demand for organic wines and environmental …

There are two main fermentations associated with the vinification process. Alcoholic
fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which …

The effects of the severity of post-flowering leaf removal on the growth and phenolic
composition of berry skin and seeds were studied in three Vitis vinifera L. genotypes over …

Abstract Background and Aims The extent to which the carbohydrate source–sink ratio
influences the time of veraison of different V itis vinifera L. cultivars was studied for S …

Leaf removal is a viticultural practice applied to improve cluster microclimate and grape
composition. This practice can reduce the incidence of bunch rot but could also promote the …

The effectiveness of pre-bloom leaf removal was investigated as a way to meet the legal
limitations of yield per hectare and to enhance grape and wine quality. The study was …

Removing basal leaves 2 weeks postbloom significantly reduced powdery mildew severity
on clusters in each year of a study in a New York Chardonnay vineyard. In contrast …

BACKGROUND The effects of two different operations in the vineyard (basal leaf plucking
and head trimming) on the synthesis of aromatic precursors in the grape and their impact on …

This review aims to create a communication tool for low-alcohol and nonalcoholic wine
production, catering to scientists, educators, students, and wine producers in the field. With …

Leaf removal (LR) treatments improve the photosynthetic capacity of the remaining leaves
and induce flavonoid synthesis as a stress response in the common grapevine (Vitis vinifera …