Grape seed powder as an alternative to bentonite for wine fining

The introduction of ai-driven tools in digital content creation represents a significant shift in the landscape of marketing, particularly for industries reliant on rich visual storytelling such as the wine sector. The development of ai models like openai’s sora, runway’s gen-2 or google’s lumiere, which can generate realistic video content from textual descriptions, offers promising new avenues for enhancing brand narrative and consumer engagement. This research explores the potential of text-to-video (t2v) ai models to revolutionize wine marketing by creating dynamic, engaging content that captures the essence of vineyards and their products without the need for traditional video production processes.

Le zonage agroclimatique a pour objet de caractériser des lieux ayant des aptitudes distinctes pour la production de la vigne. La province de San Juan en Argentine est l’une des régions vitivinicoles les plus chaudes du pays.

Vineyard water management in Australia is often associated with irrigation in warm and hot climates, but in cooler regions the larger share of the seasonal water demand is met by rainfall.

One of the biggest challenges of agriculture today is maintaining food safety and food quality while providing ecosystem services such as biodiversity conservation, pest and disease control, ensuring water quality and supply, and climate regulation. Organic farming was shown to promote biodiversity and carbon sequestration, and is therefore seen as one possibility of environmentally friendly production. Consumers expect organically grown crops to be free from chemical pesticides and mineral fertilizers and often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. Integrated, organic, and biodynamic viticulture were compared in a replicated field trial in Geisenheim, Germany (Vitis vinifera L. cv. Riesling). Amino acid profiles in juice, grape skin flavonoids, and hydroxycinnamic acids were monitored over three consecutive seasons beginning 7 years after conversion to organic and biodynamic viticulture, respectively. In addition, parameters such as soil nutrient status, yield, vigor, canopy temperature, and water stress were monitored to draw conclusions on reasons for the observed changes. Results revealed that the different sustainable management regimes highly differed in their amino acid profiles in juice and also in their skin flavonol content, whereas differences in the flavanol and hydroxycinnamic acid content were less pronounced. It is very likely that differences in nutrient status and yield determined amino acid profiles in juice, although all three systems showed similar amounts of mineralized nitrogen in the soil. Canopy structure and temperature in the bunch zone did not differ among treatments and therefore cannot account for the observed differences in favonols. A different light exposure of the bunches in the respective systems due to differences in vigor together with differences in berry size and a different water status of the vines might rather be responsible for the increase in flavonol content under organic and biodynamic viticulture.

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards.