GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Testing the pathogen e-learning and field training course on grapevine virus knowledge and management

Testing the pathogen e-learning and field training course on grapevine virus knowledge and management

Abstract

Context and purpose of the study – One of the reasons of the spread of grapevine virus diseases in vineyards around the world is the lack of knowledge by the main actors of the wine sector. To face this problem, five partners worked together to develop the PAThOGEN project, a training program aimed to improve grapevine virus knowledge and management. The partnership gathers one French technical center (IFV), one Spanish university (USC), one Italian applied research center (CREA), one Spanish foundation specialized in training and technology transfer (FEUGA) and one Italian SME specialized in the development of informatics tools and in knowledge transfer (HORTA).The objectives of PAThOGEN are: (i) to develop and maintain a high-quality work-based Vocational and Education Training program, (ii) to improve the skills of professionals of the wine sector.

Material and methods – The PAThOGEN training is the result of a project co-funded by the Erasmus+ Program of the European Union (2015-1FR1-KA202-015329). The e-learning training was developed in two levels (BASIC and ADVANCED) and four languages (English, French, Spanish and Italian); the training is completed with two practical sessions in the field, one in spring and one in autumn. The contents and platform were evaluated by the partners, an external evaluator and an advisory board of wine technicians from the 3 partner countries to ensure that the content proposed for the courses corresponded to the needs of the professionals of the sector. Once this step was validated, the pilot courses were available online, and groups of “student-testers” were selected in the 3 countries from different professional categories (technicians, winegrowers, nurserymen, students, teachers, phytosanitary official services…). Throughout the process of developing the courses, the advisors and students assessment has been essential to getting a demand-driven training.

Results – In the 3 countries, 128 people have tested the online courses. A very large majority (98%) considered the PATHOGEN program as an “interesting” or “very interesting” training course. The field sessions were crucial to finalize the training and were well appreciated by students because they allowed them to identify the symptoms of virus diseases in vivo (94% of the students had a “very good impression” concerning the field session). The detailed evaluations allowed us to rework the courses both in terms of content (simplification, clarity of information…) and functionality of the platform (speed of animations, quality of audio, sharpness of photos…). We have therefore improved the 8 versions of the courses (4 languages, 2 levels) taking these remarks into account and they are currently available at www.pathogenproject.eu

DOI:

Publication date: September 21, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Julián GARCÍA-BERRIOS1, Elisa ANGELINI2, Cristina CABALEIRO1, Anne-Sophie SPILMONT3, Daniel DURÁN4, Tiziano BETTATI5

1 USC, EPS de Ingeniería, 27002 Lugo (SP)
2 CREA, Viale XXVIII Aprile 26 – 31015, Conegliano, Treviso (IT)
3 IFV Domaine de l’Espiguette – 30240, Le Grau Du Roi (FR)
4 FEUGA Rúa Lope Gómez de Marzoa s/n – 15705 Santiago de Compostela (SP)
5 HORTA S.r.l. Via Egidio Gorra 55 – 29122, Piacenza (IT)

Contact the author

Keywords

grapevine, virus, e-learning, field training

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

White grape juice consumption reduce muscle damage parameters in combat athletes

Introduction and objective: the practice of physical exercises in an exhaustive way is related to damage. Muay thai (mt) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in tm athletes.

Temperature variations in the Walla Walla valley American Viticultural Area

Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography.

A microwave digestion ICP-MS method for grapevine bark elemental profiling

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.