Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

trans-2-decenal --- tridecane --- MDGC-MS --- red wine --- Pinot noir --- gold nanoparticles --- must --- grapes --- aging --- chips --- dissolved oxygen --- floating and fixed micro-oxygenation --- Quercus pyrenaica --- red wine --- white wine --- volatile compounds --- sensorial characteristics --- oak --- alternative woods --- barrels --- chips --- traditional oaks --- different oaks --- other woods --- ellagitannins --- low molecular phenols --- volatile compounds --- oak fragments --- oak barrels --- volatile compounds --- phenolic compounds --- sensory analysis --- triangular tasting --- high power ultrasound --- wine aging --- regeneration --- sanitation --- brettanomyces --- oak wood barrel

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.

viticulture --- crop model --- phenology --- physiological processes --- climate --- micrometeorology --- microclimate --- climate change --- water limitation --- dry mass partitioning --- assimilation --- intercellular CO2 --- stomatal conductance --- leaf water potential --- Vitis vinifera L. --- production system --- S-ABA --- rate of anthocyanin accumulation --- CIRG --- bioactive compounds --- Botrytis cinerea --- low-input --- mechanical thinning --- viticultural training system --- yield formation --- leaf area --- table grapes --- photosynthesis --- berry composition --- phenolics --- natural hail --- grapevine --- phenology --- phenology modelling platform --- Touriga Franca --- Touriga Nacional --- climate change --- RCP4.5 --- EURO-CORDEX --- Douro wine region --- Portugal --- global warming --- technological and phenolic ripeness --- grape --- wine --- sensory analysis --- climate change --- elevated CO2 --- grapevine pest --- mealybug --- parasitoid --- FACE --- predawn water potential --- PRI --- remote sensing --- vineyards --- water status --- WI --- climate change --- Vitis vinifera L. --- general circulation model --- EURO-CORDEX --- phenological model --- grapevine --- Virtual Riesling --- climate change --- temperature --- plant architecture --- crop management --- modelling --- climate change --- viticulture --- adaptation --- temperature --- drought --- plant material --- rootstock --- training system --- phenology --- modeling --- Vitis vinifera --- autochthonous cultivar --- ’Uva Rey’ --- unmanned aerial vehicles --- vigour maps --- spatial variability --- normalized difference vegetation index --- crop water stress index --- crop surface model --- precision viticulture --- climate change --- multi-temporal analysis --- Vitis vinifera (L.) --- SO2 pads --- B. cinerea mold --- grape quality --- light micro-climates --- mitigation strategies --- kaolin --- irrigation --- Vitis vinifera L. --- grape berry tissues --- pulse amplitude modulated (PAM) fluorometry --- photosynthesis --- photosynthetic pigments --- viticulture --- winemaking --- climatic influence --- climate change --- adaptation measures