Le cuivre sur raisins et moûts: dosage et intérêts de la mesure

Biodiversity conservation and restoration are essential for guarantee the provision of ecosystem services associated to vineyard agroecosystem such as climate regulation trough carbon sequestration and control of pests and diseases. Most of published research dealing with the complexity of the vineyard agroecosystems emphasizes the necessity of innovative approaches, including the integration of information at different temporal and spatial scales and development of systemic analysis based on modelling. A biodiversity survey was conducted in the Franciacorta wine-growing area (Lombardy, Italy), one of the most important Italian wine-growing regions for sparkling wine production, considering a portion of the territory of 112 ha. The area was divided into several Environmental Units (EUs), defined as a whole vineyard or portion of vineyard homogenous in terms of four agronomic characteristics: planting year, planting density, cultivar, and training system. In each EU a set of compartments was identified and characterised by specific variables. The compartments are meteorology, morphology (altitude, slope, aspect, row orientation, and solar irradiance), ecological infrastructures and management. The landscape surrounding EU was also characterised in terms of land-use in a buffer zone of 500 m. For each component a specific methodology was identified and applied. Different statistical approaches were used to evaluate the method to integrate the information related to different compartments within the EU and related to the buffer zone. These approaches were also preliminarily evaluated for their ability to describe the contribution of biodiversity and landscape components to ecosystem services. This methodological exploration provides useful indication for the development of a fully systemic approach to structural and functional biodiversity in vineyard agroecosystems, contributing to promote a multifunctional perspective for the all wine-growing sector.

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations.

To limit the acceleration of global warming we need to reduce greenhouse gases emissions (GHG), making our production processes more carbon-efficient and optimizing absorptions.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.