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In a steep slope with limited soil thickness, a rootstock comparison was established in 1999 with the Pinot Blanc variety and the rootstocks SO4, 1103 Paulsen 140 Ruggeri, Börner and two clones of 420 A in 5 randomised repetitions. From 2018, in the 20th year of the vineyard's existence, small-scale vinifications were carried out in three consecutive years and the wines were evaluated sensorially. In addition, ascertainments were carried out in the experimental vineyard to determine the growth strength of the rootstocks and their drought tolerance. Hardly any statistically significant differences could be found in the evaluations. At the tastings of the wines, a tendency towards atypical aging of the wines from Paulsen 1103 and 420 A clone SMA was noticeable. Furthermore, rootstocks 1103 Paulsen and 140 Ruggeri showed a tendency towards more growth and better drought stress tolerance compared to the other rootstocks. Both clones of rootstock 420 A fell sharply in their vegetation development in the field replicates with somewhat less favourable soil conditions, which was not observed to a comparable extent by the other rootstocks.

To increase the aroma of white wine through viticultural or oenological methods is a challenge for every wine producer. The same applies to the increase in phenolic maturity and color intensity in red wine. These two requirements play a decisive role in vintages for which there is a risk of growing grapes with insufficient ripeness. In the wine industry, products made from selected yeast derivatives have recently been offered. These specially developed yeast derivatives are applied two times to the entire foliage. The first, when the berries soften and the second at an interval of 10-14 days. What exactly is caused by these yeast derivatives is not fully recognized. According to the manufacturer, they should generally intensify the wine aroma of white grape varieties and improve the phenolic ripeness of red grape varieties. With this project, this possibility of increasing the aroma and improving the phenolic structure was tested and the extent of the change was measured. The product LalVigne® Aroma from Lallemand was tested on neutral and aromatic white wine varieties, while the product LalVigne® Mature from Lallemand was tested on structured red wine varieties.

Partially resistant grape varieties represent a possibility to achieve a successful harvest with low crop protection effort. However, the quality of the wines, sometimes is not satisfactory. The red variety Cabernet Cortis, is a valid alternative to an aging red cabernet type. The winemaking itself still needs to be optimized, as the variety has a very distinctive tannin component that needs to be rounded. Furthermore, the typical fruity components should be better interpreted. In this project, grapes of the variety Cabernet Cortis were subjected to different mash contact times and temperatures during fermentation.

South Tyrol has always been a land of many different grape varieties. Many varieties have been cultivated over the years but also abandoned again. However, there is still a niche market in South Tyrol for old, historic local varieties, of which there is a remnant stock that is vinified as a single variety or in a blend. However, some of these varieties do not appear in any catalog of varieties. This project will be used to prepare a dossier for the varieties Fraueler, Versoalen, Weissterlaner, Blatterle and Furner in order to register them in the National Variety Catalog.