Landscape marketing and landscape reality: what is the relationship? The case of the Loire Valley vineyards

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

Rootstocks play a key role in the grapevine’s adaptation to the increasing soil water scarcity related to climate change. A pot experiment carried out in 2022 aimed at assessing the physiological responses of seven ungrafted rootstocks to a progressive soil water deficit and a subsequent recovery to field capacity.

The experimental studies conducted in the eastern Georgia in Sagarejo administrative district on the foothills of the southern slope of Tsiv-Gombori range reveal the possibility of enlarging Manavi traditional specific zone to the north-west (from Giorgitsminda to Khashmi), at 500-750 m above sea level.

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.