Somatic embryogenesis and polyploidy in grapevine: morphological shoot and leaf traits variations

Natural Terroir Units (NTU) are being delimited in vine growing area DOCa Rioja, in collaboration with Uruñuela Cooperative, to characterized specific and singular Tempranillo (Vitis vinifera

Etant lié au sol et aux conditions atmosphériques, le statut hydrique influence la physiologie de la vigne d’une part, mais joue aussi un role important en ce qui concerne la qualité du raisin et donc du vin d’autre part. Nous avons mesuré, dans la région de Stellenbosch, le statut hydrique sur des pieds de Sauvignon Blanc non irrigués, implantés sur 2 terroirs différents, l’un froid, l’autre plus chaud.

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.

Precision nutrient management in viticulture can be addressed on the basis of a spatial characterization of within‐vineyard vine

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.