Essai de maîtrise optimisée de la vigueur de deux clones de chenin sur schistes verts du carbonifère en zone A.O.C. Coteaux du Layon

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

The quality of a wine is largely related to the balance between its sourness, bitterness and sweetness. Recently, molecules coming from grapes have been showed to notably contribute to sweet taste of dry wines. To study the viticultural and oenological parameters likely to affect their concentration, their quantification appears of high interest and subsequently requires powerful analytical techniques. Therefore, a new method using liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) was developed and validated to quantify epi-DPA-3′-O-β-glucopyranoside acid (epi-DPA-G) and astilbin, sweet molecules identified in wine. Three gradients were tested on five different C18 columns (Hypersil Gold, HSS T3, BEH, Syncronis and Kinetex).

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.

According to the algorithm “A step back towards the future 4.1C”, (Cargnello,1986a, 1987d, 1988a.b, 1991, 1993, 1994b, 1995, 1999a.e, 2000b, 2007c, 2008a, 2009d, 2013; and according to the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, 2003 2015, 2017), the historical, applied philosophy and productive analysis connected to the innovations and to the “Certification of the Universal Holistic MetaEthical Sustainability 4.1C” “indexed new global production model 4.1C” has always been fundamental, especially for the “Prosecco Territory” and for the “Prosecco Wine” to design and implement their synergistic future “Sustainable and Certificable 4.1CC” according to the principles of the “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” by the GiESCO (Carbonneau and Cargnello, lc, Cargnello et Carbonneau, 2007, 2018), and of the Conegliano Campus 5.1C. (Cargnello, lc). Nowadays, people think that Prosecco is a wine from the Veneto Region (from Conegliano and Valdobbiadene in particular), while it comes from Friuli‐Venezia Giulia Region (in North Eastern Italy, such as Veneto) more precisely from “Prosecco” in the Municipality of Trieste (TS‐Italy), as documented in 1382 and in 1548, when Pier Andrea Mattioli, described “that ancient wine, which is born in Prosecco”, as a wine with the following characteristics “thin, clear, shiny, golden, odorous and pleasant to taste». In 1888 at the “Wine Fair” of Trieste there were the “Sparkling wine Prosecco” by Giovanni Balanc, by Giuseppe Klampferer and that one by Marino Luxa. In the 19th century, many expressed their appreciation for the “Prosecco” of Trieste. In order to implement intra and extra territorial and cross‐border relations, as well as, the “Certification of: Products, Companies, Territory, Bio‐MétaÉthique District 4.1C” of Prosecco, a series of activities and researches were conducted in 8 companies: 5 in the “Territory of Prosecco” (TS) in which the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, lc) have been successfully applied. In particolar: 1‐ new and original “Sustainable 4.1C global production model” developed also to prevent the problems caused by wild boar, roe deer, and birds while safeguarding their “psychophysical wellness”, as well as the “psychophysical wellness 4.1C” of the macro and micro flora and fauna, of the biodiversity, of the landscape, etc. (Cargnello, lc), 1.2‐ chemical weed control and “Non MetaEthics 4.1C” processing with the total grass growing of the ground without or with mowing, better if it is manual to protect grass, air and soil, 2‐ recovery of “Historic”: land, vineyards, vines, biodiversity, landscapes, productions, products, … , 3‐ production of the famous “Prosekar, also rosé, of Prosecco” and “Prosecco di Prosecco”, according to “A step back towards the future 4.1C” 4‐ to offer a deserved psychophysical well‐being to the “Prosecco Territory” and entrepreneurs.