All about Growing Grapes and Wine Making

Dear Colleagues,

With its great diversity of varieties and cultivation areas, the vine (Vitis ssp.) offers not only table grapes with fragrant aromas and tastes but also many types of wines. From one type of wine with ancient traditions from Santorini (Vinsanto or Assyrtiko) to the Georgian kind (fermented, stored, and aged in Kvevri earthenware) or to the ice wine, all are appreciated by more or less informed consumers. However, the beautiful story from the vineyard that ended up in the bottle, and then in the glass, can be changed by the increasing variability of the climate. For the world's oldest sweet wine, Tokaji Aszú, out of ten growing seasons, two are favorable, six are on the edge, and two are lost. Notably, however, not only special wines are subject to change. Therefore, this Special Issue focuses on answers and solutions to preserving the tradition of cultivating different varieties in order to maintain the quality of grapes and wine by applying various cultivation techniques, traditional or modern methods of grapevine growing and winemaking. New opportunities can be identified for adding value to the large amounts of vitivinicultural byproducts (wood, shoots, grape marc, etc.) and for suitable markets to enable an appropriate distribution and for avoiding environmental pollution.

Dr. Eleonora Nistor
Dr. Giovanbattista Mattii
Guest Editors

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