Improving Water Use Effi ciency in Grapevines: Potential Physiological Targets for Biotechnological Improvement
The wine and viticulture industry are currently enduring a period of profound changes worldwide. The viticulture expansion worldwide and the increasing environmental impacts of crop practices are of particular interest for the sustainability of the cropping areas. Within this frame, Bisson et al. (2002) have highlighted that, in addition to a product enjoyable in all sensorial aspects, consumers expect wines to be healthy and produced in an environmentally sustainable manner. They suggested that, as consumers become more aware of the vulnerability of our global environment, the demand for sound agricultural production practices will increase. Hence, in the near future, the wine industry will not only depend on wine quality, but also on managing environmentally friendly vineyards.