What triggers the decision to ripen 

Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Bud death due to cold damage is a recurrent and major economic issue with Vitis vinifera L. in the Northeastern U.S. winegrowing regions. Primary buds – and sometimes secondary and tertiary buds – are often damaged by fluctuating temperatures in the winter and early spring. To maintain balanced vegetative and reproductive growth of a vine, pruning practices need to be adjusted to account for bud damage. Conventional bud damage assessment requires growers to sample canes/spurs, cut nodes with a razor blade, and then visually assess bud damage. This process is laborious and becomes a major barrier for damage-compensated pruning decision-making, leading to too few live buds per vine and the associated excessive vigor and low yield that result. The overarching goal of this study was to develop an active thermographic system for non-destructive detection of bud damage in the vineyard.

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.

In this work we try to know the influence of two irrigation systems (Drip and Micro – jet ) with the same levels of water applied in an experimental vineyard in the region of Felgueiras.