The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g. sweet, dry/reinforced). The modern facilities (dehydrating rooms) used for this purpose are equipped with systems for artificially controlling the inside environment parameters, to obtain the desired dehydration kinetic and preserve the grapes from grey mold (Botrytis cinerea) infection, However, the conditioning systems are extremely energy-demanding and the identification and practical applications of solutions effective in controlling/reducing the postharvest decay would reduce the costs of the operation of the dehydration facilities. To this end, we explored the potential of ozone-based treatments on harvested grapes and preliminarily tested if the treatment could impact the normal behavior and metabolism of grapes during the traditionally slow dehydration practice.

Monferrato is a sub region of Piedmont featuring an endless series of hills which have been moulded through the centuries by laborious farming. Vineyards have always been the protagonists of Monferrato landscape. Asti vineyards have been well-known since Roman times and Pliny the Elder mentions them.

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.

Les études d’impact du climat sur la vigne nécessite de descendre à des échelles très fines car les facteurs climatiques sont tributaires de la topographie, la végétation, les expositions … Dans le cadre du programme ANR-JC Terviclim, 22 capteurs ont été installés dans les vignobles des Coteaux du Layon afin de caractériser le climat particulier de ces terroirs. L’analyse des températures montre de fortes disparités entre les data loggers et pourtant situés parfois sur les mêmes parcelles ou sur des parcelles voisines. Les indices bioclimatiques tels les degrés jours sont également contrastés suivant la situation des capteurs sur les coteaux.

Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.