Exploring diversity of grapevine responses to Flavescence dorée infection

Quercetin (Q), a phenolic compound released from grape skins during red wine maceration, has been identified as a source of instability in bottled wines, particularly Sangiovese, due to crystallisation. This phenomenon represents an economic challenge for producers and affects wine clarity and consumer perception.

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

In recent years, the application of plant protection unmanned aerial vehicle (UAV) in agricultural pest control has become more and more popular. However, there are few reports about the application of plant protection UAV for wine grapes, and there are no studies comparing the spraying effect of plant protection UAV with that of manual operation in vineyards. In this context, the objective of this study was to explore the feasibility of using plant protection UAV in vineyards instead of manual operations by evaluating the effectiveness of UAV spray in two common grape training systems in Northeast China.