Caractéristiques édaphiques et potentialités qualitatives des terroirs du vignoble languedocien

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

The ISOPlexis – Center for Sustainable Agriculture and Food Technology, University of Madeira, is a research unit that develops activities in the fields of Sustainable Agriculture, Agri-food Technology and Bioeconomy, with focus on agrodiversity monitoring and phenotyping,

With 0.3 to 0.7 kg CO2eq per 0.75 L wine, the glass bottle is the main contributor to the carbon footprint of a bottle of wine.

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.