Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

Un programme de recherche concernant les facteurs naturels et humains des terroirs viticoles a été développé dans le vignoble A.O.C. de l’Anjou, sur une surface d’environ 30.000 Ha

Climate change (CC) is altering grape/wine composition, leading to challenges in maintaining wine sensory quality.

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs.

Context and Purpose. Climate change presents significant challenges to agricultural sustainability, particularly through the increasing frequency of drought and water scarcity.