Viñedos de la D.O. Ribeira Sacra: heterogeneidad varietal y sanitaria

Geospatial technologies have significant contribution to viticulture, especially in small-scale vineyards, which require precise management. Geospatial data collected by modern technologies, such as Unmanned Aerial Vehicle (UAV) and satellite imagery, can be processed by modern software and easily be stored and transferred to GIS environments, highlighting important information about the health of vine plants, the yield of grapes and the wine, especially in wine-making varieties. The identification of field variability is very important, particularly for the production of high quality wine. Modern geospatial data management technologies are used to achieve an easy and effortless localization of the fields’ variability.

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

[English version below]

L’objectif de l’étude est de mettre en évidence les différences rencontrées entre les vins Barbera d’Asti, qui sont produits en AOC. Celles-ci sont imputées aux terroirs caractérisés selon les facteurs pédologiques, climatiques, et qui conduisent à des différents potentiels viticoles et œnologiques. Il est proposé une individualisation des sous-zones.

Limited knowledge has been acquired on grapevine roots and rhizosphere processes because of harder access when compared to aerial parts. There is need for new methods to study root behavior in undisturbed field conditions, and relate these effects on canopy and yield. The aim of this multidisciplinary study was to image and quantify spatial-temporal differences in soil-water uptake by genetically different rootstocks and to assess the response of the canopy during drought and rewetting.

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.