Temperature, water, solar radiation, and atmospheric CO2 concentration are the main
abiotic factors that are changing in the course of global warming. These abiotic factors …

Climate change scenarios predict an increase in average temperatures and in the
frequency, intensity, and length of extreme temperature events in many wine regions around …

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the
spotlight in recent years since it can enable lower environmental impact, but it can also bring …

The Greek vineyard is home to many minor, indigenous grape cultivar whose diverse
polyphenolic content has remained largely unexploited. The study aimed at assaying and …

Aim: In this study, ripening and heterogeneity in density-sorted berries were investigated,
with the aim of more clearly understanding the kinetics of water uptake and sugar, acid and …

For grape production, an important driver for the selection of varieties better adapted to
climate fluctuations, especially warming, is the balance between fruit sugars and acidity …

In postharvest science, water loss is always considered a negative factor threatening fruit
and vegetable quality, but in the wine field, this physical process is employed to provide high …

Understanding how different pedoclimatic conditions interact with vine and berry physiology,
and subsequently impact wine quality, is paramount for an good valorization of viticultural …

Context and challenges: Like most other perennial crops, the grapevine needs to undergo a
juvenile period before fruiting. Thus, the development of reproductive organs from seedlings …

In this study, the black 'Isabel'grapes were dried by hot-air (HAD), vacuum (VD), ultrasound-
assisted vacuum (US-VD), and freeze-drying (FD) methods, and the sugar, organic acid …