Reduced berry skin epi-cuticular wax and cutin accumulation associates with a genomic deletion and increased polyphenols extractability in a clone of Tempranillo Tinto 

Bacillus velezensis and Trichoderma harzianum are relevant microorganisms used in viticulture as biocontrol agents against pathogens of trunk (e.g. Phaeoacremonium minimum), leaves (e.g. Plasmopara viticola) or fruit (e.g. Botrytis cinerea), or as biostimulants, improving the resilience of plants against biotic or abiotic stressors through different direct and non-direct interactions.
In this biotechnological approach, formulation plays a crucial role. Controlling water activity in the product, thus stabilising microbial viability is key to ensuring effective application. We present the benefits of the citrate ester CITROFOL® AI (triethyl citrate) as a novel bio-based carrier liquid in microbial formulations. CITROFOL® AI is safe for humans and the environment, thus offering a promising base for sustainable treatments in viticulture.

Aim: Under the effects of climate change it is becoming increasingly common to observe excessively fast sugar accumulation while anthocyanin and flavour development are lagging behind. Understanding the impact of different leaf removal techniques on ripening will provide vineyard managers with a canopy management strategy suitable for

Avec l’accroissement des surfaces viticoles conduites en Bio, la question de l’impact de la présence de résidus de cuivre (seul anti fongique autorisé dans l’UE dans ce cadre Règlementaire) sur le déroulement des fermentations et sur les qualités œnologiques et organoleptiques des vins s’est révélée de plus en plus cruciale.

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

“Vinum debet esse naturale ex genimine vitis et non corruptum”. The Eucharistic wine must be made with pure grapes that must not be contaminated in any way. This is how wine was born in the monastery of the Augustinians, and that is how the genetic improvement of grapevine implemented over the decades at the Agricultural Institute of San Michele all’Adige (since 1874; Trentino – Italy) has been oriented to make the cultivation of grapes always more sustainable. This concept is still current and meets the worldwide urgent need of reducing the use of chemicals, under a climate crisis scenario. Since the beginning of the twentieth century, the varieties introduced in Trentino and the new cultivars produced by pioneer breeders have already embraced the principle of sustainable viticulture.