Combination of NIR multispectral information acquired from a ground moving vehicle with AI methods to assess the vine water status in a Tempranillo (Vitis vinifera L.) commercial vineyard

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).

In Washington State, the majority of winegrape (Vitis vinifera) vineyards are planted to their own roots. This practice is possible due to the lack of established phylloxera populations, and is preferred due to the ease of retraining after damaging winter cold events. However, own-rooted V. vinifera is generally susceptible to most plant parasitic nematodes that attack grape. In Washington State, management of nematodes is dominated by preplant soil fumigation. One practice that may mitigate economic loss due to nematodes is the adoption of nematode-“resistant” rootstocks.

ln the Mid-Loire Valley, in France, for the fast twenty years a network of experimental plots has been used to analyse the terroir effect on the behaviour of the Cabernet franc variety of grape. The study of the primary leaf area (SFI) for several vintages shows that it differs greatly from one terroir to another.

n 1997 and 1999, sixteen cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through all Pantelleria isle. In 1997 in each site

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].