For several years, numerous studies aimed at limiting the use of SO2 in wines (thermal treatments, pulsed electric fields, microwaves …). Processes must be able to preserve the organoleptic qualities of wines with low energy consumption. In this context, ultraviolet radiations (UV-C), at 254 nm, are well known for their germicidal proprieties. In order to inactivate microorganisms in grape juice and wine without affecting the quality of the product, efficiency of UV-C treatment process should be optimized.

Vineyard water availability is one of the most important variables both in plant’s production and wine quality, once it regulates several processes, among which the stomata activity. To avoid water deficit, wine producers introduced artificial irrigation in their vineyard, using a semi-empirical process to calculate water amount.

The Registered Appellation of Origin Mark (RAOM) « Jerez-Xérès-Sherry and Manzanilla Sanlucar de Barrameda » is one of the oldest and more important zone in wine history and production. «Albarizas» unit (white calcareous marls with sea-fossils) is the most representative geological material of the RAOM (75%) and even more in the central-NW area of the RAOM, known as «Jerez Superior» area (Superior Quality Sherry Area). « Albarizas » form undulated hillocks (3-10% slope) and hills (>10% slope), the litologic unit has E-W and S-W direction, and Regosols and Leptosols are the principal soils.

In the context of sustainable viticulture, modern and efficient techniques to determine water status are required to optimize irrigation practices. Proximal techniques such as thermography and spectroscopy have shown promising results. When these techniques are incorporated into mobile systems is possible to evaluate the water status on-the-go, offering the possibility to generate variability maps. However, in most cases, complex protocols of data acquisition and analysis are required. Also, the inherent physiological behaviour of the plants under certain water stress conditions needs to be considered. Therefore, the aim of this study was to evaluate the effect of scion-rootstock combinations on the performance of a predefined plant-based method based on proximal near-infrared (NIR) spectroscopy.

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]