Artificial intelligence (AI) for winegrowers refers to robotics, smart sensor technology, and machine learning applied to solve climate change problems. Our research group has developed novel technology based on AI in the vineyard to monitor vineyard growth using computer vision analysis (VitiCanopy App) and grape maturity based on berry cell death to predict flavor and aroma profiles of berries and final wines.

Face au risque de banalisation des produits agroalimentaires, un intérêt toujours plus marqué se développe en faveur des produits du terroir.

The potential climate change, due to global change, will increase temperature general and could increase at local level. These changes are not going to be the same in different parts of the world, being especially important in the Mediterranean Basin.

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

The study was carried out in 2006 with Merlot grapes from vines grown using the trellis system, where four treatments were compared with different levels of water stress.

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality.

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].