Cultivation forms and viticulture models adapting to adverse “environmental” conditions

A statistical model of sugar potential for Mourvèdre grapevine cultivar has been obtained using a group of 32 plots all around de south-east french mediterranean area.

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.

The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.

Rio grande do sul is the main grape producing state in Brazil, with the largest wine-growing area, responsible by 90% of the national production of wines and grape juices. Serra Gaúcha is the main vitivinicultural region, where around 15% of the area is destined to produce wines from vitis vinifera L. grapes. This region presents high rainfall during the grape maturation cycle, a factor that leads to great risk of attacks by fungal pathogens. the use of resistant varieties can reduce the cost and quantity of spraying, improving wine quality, focusing on a sustainable vitiviniculture.

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.