Postharvest ozone treatment in grapevine white cultivars: Effects on grape volatile composition

In the present work it was proposed to evaluate the use of massive trapping for the control of the fruit fly complex that attacks the vine, using two types of food attractants; as well as determine the species and sex captured by them, and the level of crop damage. The adaptive research work was carried out in Tolombón- Cafayate- Salta- Argentina, during the 2015/2016, on a plot of 2 ha of grape variety TorrontésRiojano, conducted in horizontal roof.

Root System Architecture (RSA) is crucial for plant resilience and resource uptake, yet remains underexplored in viticulture.

Balsamic vinegars of Modena (Italy), namely Aceto Balsamico di Modena PGI (AB PGI) and Aceto Balsamico Tradizionale di Modena PDO (ABT PDO) are among the most important geographical indication products for Italy. ABT PDO, despite its very limited production, is recognized as one of the most representative Italian artisan gastronomic products, and it is known and commercialized all around the world. The economic value of ABT PDO (“affinato” and “extra-vecchio” types, depending on the aging), prepared following a traditional way and aged for many years in a set of barrels (transferring a certain amount of vinegar from one cask to another in a decreasing “topping up” procedure) is great, when compared to AB industrially prepared with caramel. AB PGI is certainly the most widespread industrial-type vinegar in the world, deriving from low-temperature condensed grape must (or cooked must) mixed with wine vinegar, obtaining balsamic vinegars with a caramel-like taste. Depending on its economic value, ABT PDO is often object of fraud, requiring to fight counterfeit products and imitations.

Since 1996, we study the soil in viticulture, specially in the South of France. In the field, we delimit soil units and observe soil profiles and take samples to analyse its physical, mineral, organic and microbial mass composition

Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).