Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

L’entreprise viticole Concha y Toro S.A. gère environ 600 ha de vignes dans la Vallée du Maipo (A.O. Valle del Maipo). L’objectif est celui de caractériser spatialement ces vignobles et leur occupation du sol environnante. Le choix s’est porté vers la démarche de zonage viticole par l’analyse spatiale, utilisant des traitements d’images satellitaires afin d’avoir une vision synoptique de la zone à moindres coûts et délais. Un système d’informations géographiques (SIG) est construit à partir des données suivantes : cartes topographiques, géologique, fond cadastral numérique, images satellitaires. Un modèle numérique de terrain est par ailleurs construit à une résolution de 25 m à partir des cartes topographiques.

One of the major challenges for food security and sovereignty is to produce stress-tolerant plants without introducing foreign DNA, because the legislative process, that bans transgenics, challenges us to find new solutions for producing plants that can survive the drought. To achieve this goal, we need to identify genes that can be modified to improve stress tolerance in plants. In this work, we present an online tool for exploring the transcriptome of grapevines under water stress, which is one of the most important abiotic stresses affecting viticulture. The tool is based on a comprehensive collection of rna-seq data from 997 experiments, covering four different tissues (leaf, root, berry, and shoot), various levels of water stress, and diverse genetic backgrounds (cultivars and rootstocks) with different levels of tolerance to water stress.

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

Foliar application of urea has proven to be an effective method for increasing the amino acid content in grapes, especially when the vineyard has additional nitrogen needs. These treatments can prevent problems of stucking fermentation during winemaking.