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Article

9 Citations

4,582 Views

13 Pages

Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa

David Maghradze,
Shengeli Kikilashvili,
Olan Gotsiridze,
Tamar Maghradze,
Daniela Fracassetti,
Osvaldo Failla and
Laura Rustioni

Agronomy2021, 11(3), 472;https://doi.org/10.3390/agronomy11030472

4 March 2021

Wine has been produced in Georgia since the 6th millennium BC. The processes of cultivar selection and breeding started with wild grapes Vitis vinifera L. ssp. sylvestris Gmel. and included multiple introgression events—from the wild to domestication...

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Article

16 Citations

4,091 Views

15 Pages

The Cypriot Indigenous Grapevine Germplasm Is a Multi-Clonal Varietal Mixture

Apostolis Grigoriou,
Georgios Tsaniklidis,
Marianna Hagidimitriou and
Nikolaos Nikoloudakis

Plants2020, 9(8), 1034;https://doi.org/10.3390/plants9081034

14 August 2020

Cypriot vineyards are considered as one among the earliest niches of viticulture and a pivotal hub for the domestication and dissemination of grapevine. The millennial presence of Vitis spp. in this Eastern Mediterranean island has given rise to a pl...

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Article

5 Citations

2,287 Views

15 Pages

Monitoring and Genotyping of Wild Grapevine (Vitis vinifera L. subsp. sylvestris) in Slovenia

Andrej Perko,
Oliver Trapp,
Erika Maul,
Franco Röckel,
Andrej Piltaver and
Stanko Vršič

Plants2024, 13(9), 1234;https://doi.org/10.3390/plants13091234

29 April 2024

Vitis vinifera L. subsp. sylvestris (sylvestris) is the only native wild grapevine in Eurasia (Europe and western Asia) and is the existing ancestor of the grapevine varieties (for wine and table grape production) belonging to the subsp. sativa. In S...

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Article

2 Citations

3,556 Views

26 Pages

Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking

Manuel Malfeito-Ferreira,
Joana Granja-Soares,
Mahesh Chandra,
Arman Asryan,
Joana Oliveira,
Victor Freitas,
Iris Loira,
Antonio Morata,
Jorge Cunha and
Mkrtich Harutyunyan

Fermentation2024, 10(8), 401;https://doi.org/10.3390/fermentation10080401

2 August 2024

The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Bea...

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