Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are

Presentknowledge about grape development is mainly driven by the premise that a typical berry would follow the same kinetics as the population average

Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.

The advent of precision viticulture (PV) has allowed to address problems related to spatial and temporal variability at the within-field scale. Nowadays, several remote and proximal sensing solutions allow description of the existing variability at different temporal and ground resolution through extremely robust soil, vigor, yield, and grape quality maps. In parallel, numerous studies have described grapevine performances within the homogeneous zones and identified soil as main driver of variability. There is a broad consensus that different vigor zones within the same plot may show differential canopy growth, yield and fruit composition, depicting diverse enological potentials and cultural needs.

Les paysages viticoles méditerranéens présentent une originalité qui ne se retrouve nulle part ailleurs : ils associent des garrigues très odoriférantes à des parcelles de vignes souvent qualitatives. La connaissance empirique des vins du Languedoc par leurs dégustateurs a conduit la Chambre d’Agriculture de l’Hérault à supposer que les arômes de la garrigue environnante peuvent se retrouver dans les vins (arômes de ciste, de genévrier, … )

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

It is important nowadays for wine producers to create a product that is an expression of their terroir, a concept including the interaction between a place (topography, climate, soil), the people (tradition, winemaking and viticultural practices) and the resulting product (grape varieties, wines) [1]. Nonetheless, wine’s typicity linked to those terroirs must be easily recognizable by consumers thanks to distinctive sensory characters and composition [2]. Among the compounds of interest, aromatic compounds and polyphenols play an important role in the quality of red wines, by impacting on the odour, color and astringency. To explore the influence of terroir factors, including climate, soil and human practices, on the chemical and sensory profile of wines, red wines from five terroirs of the Corbières appellation were subjected to a general study approach.

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.