Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].

Context and purpose of the study. Reducing pesticide use such as glyphosate, is a key challenge to support sustainability of viticulture systems and resilience of vineyard.

Depuis le millésime 2002, une étude est menée sur la diversité de la flore fongique de parcelles du cépage chenin, situées essentiellement sur les appellations de Vouvray et Montlouis ; deux appellations séparées par le fleuve nommé la Loire. Les parcelles se situent dans des conditions pédoclimatiques différentes, qui se retrouvent au travers des suivis de maturité et l’état sanitaire.

Early defoliation has been found a useful tool to reduce cluster compactness and to improve fruit composition in vigorous sites of different viticultural areas. Our objective was to test the usefulness

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.