δ¹³C : A still underused indicator in precision viticulture  

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.

Fining is a technique that is used to remove unwanted wine components that affect clarification, astringency, color, bitterness, and aroma. Fining involves the addition of adsorptive or reactive material in order to reduce or eliminate the presence of certain less desirable wine components and to ensure that a wine remains in a particular stable state for a given period of time Recently concerns have been raised about the addition of animal proteins, such as gelatin, to wine due to the disease known as bovine spongiform encephalopathy (Mad Cow disease). Although the origin of gelatins has been moved to porcine, winemakers are asking for substitute products with properties and application protocols similar to the traditional animal-derived ones, making the use of plant-derived proteins in fining a practically viable possibility. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato.

Drought is one of the main challenges for viticulture in the context of climate change. Selecting drought-tolerant plant material can be an effective strategy for a sustainable viticulture.

Quel est l’intérêt des cartes en viticulture? Celles-ci répondent à plusieurs usages.
Formalisation au sein d’un référentiel codifié et normalisé de la connaissance relative au milieu, aux observations biologiques et aux pratiques culturales.