Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

New Zealand viticulture has long been characterised by sustainable grape growing practices as promoted by Sustainable Winegrowing New Zealand (SWNZ) as well as by Organic Viticulture.

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Une démarche de cartographie des sols a été engagée en 2009 par l’interprofession des vins du Beaujolais à l’initiative des professionnels de la région. A fin 2015

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.