Extreme canopy management for vineyard adaptation to climate change: is it a good idea?

The Institut Français De La Vigne Et Du Vin (IFV) is conducting many experiments on innovative winegrowing practices, which are emerging in companies in the sector, or which are still at the R&D stage for agricultural suppliers. The purpose of these practices may be to reduce environmental impact, to adapt vineyards to climate change, or to achieve other technical, economic or social aims. Whatever the objective, it is necessary to verify the relevance of these new practices, and in particular their environmental relevance, i.e. That at the very least, the changes in practices do not increase the environmental impact of the technical itineraries.

Obiettivo generale di questo documenta è fornire un metodo di pianificazione che superi l’organizzazione delle aree rurali, ed in particolare vitate, finalizzata unicamente all’ot­timizzazione economico produttiva delle aziende, verso una pianificazione integrata degli spazi aperti.

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Climate change is modifying environmental conditions in all wine-growing areas of the
world.

In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine