2021

Published: 6 January 2021

Table of Contents

Long-term adaptation of European viticulture to climate change: an overview from the H2020 Clim4Vitis action

João A. Santos, Chenyao Yang, Helder Fraga, Aureliano C. Malheiro, José Moutinho-Pereira, Lia-Tânia Dinis, Carlos Correia, Marco Moriondo, Marco Bindi, Luisa Leolini, Camilla Dibari, Sergi Costafreda-Aumedes, Niccolò Bartoloni, Thomas Kartschall, Christoph Menz, Daniel Molitor, Jürgen Junk, Marco Beyer, Hans R. Schultz

Preventing ESCA in Vitis vinifera by proscribing vine training systems or mutilating pruning methods

Pascal Lecomte, Barka Diarra, Mathilde Boisseau, Sandrine Weingartner, Patrice Rey

Grapevine berry shrivelling, water loss and cell death: an increasing challenge for growers in the context of climate change

Alain Deloire, Suzy Rogiers, Katja Šuklje, Guillaume Antalick, Xiao Zeyu, Anne Pellegrino

Short-term adaptation of European viticulture to climate change: an overview from the H2020 Clim4Vitis action

João A. Santos, Chenyao Yang, Helder Fraga, Aureliano C. Malheiro, José Moutinho-Pereira, Lia-Tânia Dinis, Carlos Correia, Marco Moriondo, Marco Bindi, Luisa Leolini, Camilla Dibari, Sergi Costafreda-Aumedes, Niccolò Bartoloni, Thomas Kartschall, Christoph Menz, Daniel Molitor, Jürgen Junk, Marco Beyer, Hans R. Schultz

The role of diaphragm as a natural resistance to the necrosis produced by pruning cuts

Patricio Faúndez-López, Gastón Gutiérrez-Gamboa, Yerko Moreno-Simunovic

The unique and extreme vineyards of Santorini Island (Cyclades)

Efstratios Guillaume Xyrafis, Alain Deloire, Despoina Petoumenou, Ioannis Paraskevopoulos, Katerina Biniari

Ellagitannins quantification in oak wood and cognac eaux-de-vie

Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira

Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

Rodrigo Loyola García, Gastón Gutiérrez-Gamboa, Marcela Medel-Marabolí, Irina Díaz-Gálvez

Simplified method for the rapid quantification of copper fractions in wine

Xinyi Zhang, Nikolaos Kontoudakis, Geoffrey R. Scollary, Andrew C. Clark

Oak wood offers a wide range of tools for wine aging, which one to choose?

María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

Relationship between lactic acid bacteria, malolactic fermentation and wine colour

Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?

Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux

Wine aging: a question of closure?

Thomas Karbowiak, Julie Chanut, Kevin Crouvisier-Urion, Aurélie Lagorce, Jordi Ballester, André Geoffroy, Chloé Roullier-Gall, Régis D. Gougeon, Philippe Schmitt-Kopplin, Jean-Pierre Bellat

Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation

Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant

Modulating a wine profile via an innovative use of vine-shoots

Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, M. Rosario Salinas

Impact of enological tannins on laccase activity

Adeline Vignault, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

Post-pruning storage and toasting of vine-shoots decrease fungicide residues

Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, M. Rosario Salinas

Pre-fermentation heat treatment: a multitool technique to keep the pot boiling

Olivier Geffroy, Carole Feilhès, Jean-Luc Favarel, Ricardo Lopez

The future of the wine industry: overlapping insights from international leaders

Jacques-Olivier Pesme, Laura Catena, Linda Reiff, Pau Roca, Pierre-Louis Teissedre