Viticulture, Olive and Rose (VIOR)

Botanic, histological, agronomic and molecular description of grapevine, olive and old rose (perfume) autochthonous varieties. Quantification of innate resistance to grapevine fungal diseases.Plant defence mechanisms (biochemical/physiological) against fungi (Biotic stresses). Intra/Intervarietal variability-terroir-new technologic crop managements(TICs, IoT, robotics, drones) and other sustainable managements (sheep with induced aversion). Influence in the quality of grape/must/wine; olives/oil; rose/essential oil/rose water. Use of waste from viticulture/wine making or olive oil industries to obtain new products to be used in: food, cosmetics, pharmacy, new materials. Interaction of botanic/agronomic data with historic/artistic representations, sociocultural features, ancient literature/references, etcetera, supporting the differentiation and the valorization of the products. Trasnsfer of plant and other materials (Production License, Trade Secret, Patent).