Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

Ecological resources represent vegetation factors, or even production factors, in quantitative expression. These, used by plants, transformed and organized according to their genetic program, become the material components of biomass. Subsequently, the ecological resources can be used as synthetic indicators of the ecological supply, necessary for the analysis of favorability for the understanding of ecosystems.

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming.

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

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).