La valorisation des Terroirs Viticoles par les Indications géographiques et les appellations d’origine

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

Swiss wine producers are faced to high production costs and low-priced wine imports.

Context and purpose of the study ‐ Vine balance is a concept describing the relationship between carbon assimilation (usually estimated using a measure of vine vigour, e.g. pruning weight) and its utilisation for fruit production (usually estimated using harvest yield). Manipulating vine balance through leaf area or crop load adjustments affects the proportion of the vine’s total carbohydrate production required to mature the fruit. It is commonly considered that composition of the berry, and resulting wine, is strongly affected by vine balance.