REVINE project : regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

Increasing water scarcity and unpredictable rainfall patterns necessitate efficient water management in grape production. This study proposes a novel approach for monitoring grapevine water status in a commercial vertically-shoot-positioned Vitis vinifera L. Tempranillo vineyard using non-invasive spectroscopy with a battery of different AI methods to assess vineyard water status, that could drive precise irrigation. A contactless, miniature NIR spectrometer (900-1900 nm) mounted on a moving vehicle (3 Km/h) was employed to collect spectral data from the vines’ northeast side along six dates in season 2021.

Trunk diseases and esca in particular, represent a major threat to the sustainability of the vineyards. The percentages of unproductive vines in a plot could vary from 4% to over 20 % depending on local conditions and vintages.

Chemical and sensory changes occurring in red wine during ageing in oak barrique are due to the slow and gradual entrance of oxygen along with a release of ellagic tannin from the wood. Though oxygen can enter the cask through the bunghole, it is not clear the role of permeation through the wood staves as well as the amount of oxygen entering by permeation. The distribution of the released ellagic tannins in the wine ageing is also unknown. The oxygen passing through the bunghole may have a different wine ageing effect compared to the oxygen permeating through the wooden staves owing to the uneven ellagic tannin concentration throughout the wine.

Trends already extended for more than 12 years show a decline in both consumption and international trade, particularly in volume. However, there are also positive signs in several categories of wine, segments and markets, as well as a better trend in terms of value. How are these trends affecting wine producers and distributors? Are they short or long term? do they mean radical and permanent changes to which a way of adaptation has to be found or are they just temporary changes that may only require some calm? How are companies adapting to these new trends? Which are their effects on wine regions?

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.