Optimisation de la fertilisation du Cot sur le Causse de l’Appellation d’Origine Contrôlée Cahors

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à

Aim: Pests have a high impact on yield and grape quality in viticulture. An objective and rapid detection of pests under field conditions is needed. New sensing technologies and artificial intelligence could be used for pests detection in digital viticulture. The aim of this work was to apply computer vision and deep learning techniques for automatic detection of spider mite symptoms in grapevine under field conditions. 

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy

Extension of the growing season, compression of the annual growth cycle and higher frequency and severity of weather extreme events are consistent features of global warming. While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change. This must be done in a sustainably way, meaning that remunerative yield, desired grape quality, low production cost and environment friendly solutions must be effectively merged. In this work, we will review contribution given over the last two decades prioritizing issues related to scion and rootstock choice, changes in vineyard floor management, new perception related to the use of irrigation in vineyards, adaptation practices aimed at decompress maturity, solutions to counteract or minimize damages due to late frost and sunburn and, lastly, some hints on how precision viticulture can help with all of this.

Current climate change is increasing inter- and intra-annual variability in atmospheric conditions leading to grapevine phenological shifts as well altered grape ripening and composition at ripeness. This study aims to (i) detect weather anomalies within a long-term time series, (ii) model grape ripening revealing altered traits in time to target specific ripeness thresholds for four Vitis vinifera cultivars, and (iii) establish empirical relationships between ripening and weather anomalies with forecasting purposes. The Day of the Year (DOY) to reach specific grape ripeness targets was determined from time series of sugar concentrations, total acidity and pH collected from a private company in the period 2009-2021 in North-Eastern Italy. Non-linear models for the DOY to reach the specified ripeness thresholds were assessed for model efficiency (EF) and error of prediction (RMSE) in four grapevine cultivars (Merlot, Cabernet Sauvignon, Glera and Garganega). For each vintage and cultivar, advances or delays in DOY to target specified ripeness thresholds were assessed with respect to the average ripening dynamics. Long-term meteorological series monitored at ground weather station by means of hourly air temperature and rainfall data were analyzed. Climate statistics were obtained and for each time period (month, bimester, quarter and year) weather anomalies were identified. A linear regression analysis was performed to assess a possible correlation that may exist between ripening and weather anomalies. For each cultivar, ripeness advances or delays expressed in number of days to target the specific ripening threshold were assessed in relation to registered weather anomalies and the specific reference time period in the vintage. Precipitation of the warmest month and spring quarter are key to understanding the effect of climate change on sugar ripeness. Minimum temperatures of May-June bimester and maximum temperatures of spring quarter best correlate with altered total acidity evolution and pH increment during the ripening process, respectively.