Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Unmanned Aerial Vehicles (UAVs) are increasingly used to monitor canopy structure and vineyard performance. Compared with traditional remote sensing platforms (e.g. aircraft and satellite), UAVs offer a higher operational flexibility and can acquire ultra-high resolution images in formats such as true color red, green and blue (RGB) and multispectral. Using photogrammetry, 3D vineyard models and normalized difference vegetation index (NDVI) maps can be created from UAV images and used to study the structure and health of grapevine canopies. However, there is a lack of comparison between UAV-based images and ground-based measurements, such as leaf area index (LAI) and canopy porosity.

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

One of the reasons of the spread of grapevine virus diseases in
vineyards around the world is the lack of knowledge by the main actors of the wine sector. To face this problem, five partners worked together to develop the PAThOGEN project, a training program aimed to improve grapevine virus knowledge and management. The partnership gathers one French technical center (IFV), one Spanish university (USC), one Italian applied research center (CREA), one Spanish foundation
specialized in training and technology transfer (FEUGA) and one Italian SME specialized in the development of informatics tools and in knowledge transfer (HORTA).The objectives of PAThOGEN are: (i) to develop and
maintain a high-quality work-based Vocational and Education Training program, (ii) to improve the skills of professionals of the wine sector.