Influence of the number of CPPU applications on growth, mineral composition and Bunch Stem Necrosis incidence in table grape clusters

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

Les études d’impact du climat sur la vigne nécessite de descendre à des échelles très fines car les facteurs climatiques sont tributaires de la topographie, la végétation, les expositions … Dans le cadre du programme ANR-JC Terviclim, 22 capteurs ont été installés dans les vignobles des Coteaux du Layon afin de caractériser le climat particulier de ces terroirs. L’analyse des températures montre de fortes disparités entre les data loggers et pourtant situés parfois sur les mêmes parcelles ou sur des parcelles voisines. Les indices bioclimatiques tels les degrés jours sont également contrastés suivant la situation des capteurs sur les coteaux.

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].

The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.