L’Appellation d’Origine Contrôlée « Huile Essentielle de Lavande de Haute Provence »

This study examined the evolution of wine consumption trends from 2019 to 2024, analyzing market dynamics, sustainability preferences, and generational shifts in consumer behavior.

Biodiversity loss in agrosystems is partly due to landscape simplification (field enlargement, hedgerows removal…) that led to a loss of heterogeneity of the overall landscape.

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

The growing demand for renewable energy and sustainable agricultural practices has highlighted the potential of agrivoltaics (Agri-PV) as a promising solution, particularly in the context of German viticulture.

Grapevine powdery mildew resistance is a key target for grape breeders and grape growers worldwide. The driver of the USDA-NIFA-SCRI VitisGen3 project is completing the pipeline from germplasm identification to QTL to candidate gene characterization to new cultivars to vineyards to consumers. This is a common thread across such projects internationally. We will discuss how our objectives and approaches leverage big data to advance this initiative, starting with genomics and computer vision phenotyping for gene discovery and genetic improvement. To manage and maintain resistances for long-term sustainability, growers will be trained through our nation-wide extension and outreach plan.