Adaptation et expression de l’encépagement et mode de conduite en différents terroirs de la région du Douro/vin de Porto

The wide diffusion of organic cultivation of vineyards and the need to reduce the use of pesticides highlights the urgent need for alternative and sustainable methods of vine protection by pathogen molds.

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Currently, the greatest challenge for vine growers is to improve the yield and quality of grapes by minimizing costs and environmental impacts. This goal can be achieved through a better knowledge of vineyard spatial variability. Traditional platforms such as airborne, satellite and unmanned aerial vehicles (UAVs) solutions are useful investigation tools for vineyard site specific management.

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

The Demarcated Douro Region (DDR) dates from 1756, when it was recognized as one of the first demarcated regions in the world. The DDR economic activities fit the terroir model and are based on wine and tourism.