Physical-mechanical berry skin traits as powerful indicators of resistance to botrytis bunch rot

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Dans le cadre de TerclimPro 2025, Sébastien Zito a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/9161

Berry maturation in warm areas takes place very early, when temperatures are still high and favorable for carbohydrate synthesis and accumulation in the berries, but not as favorable for maintaining high titratable acidity or low pH, or for increasing berry polyphenol content. Different canopy management techniques have been proven to delay berry maturation at the expense of yield (severe canopy trimming, late spring pruning to induce sprouting of dormant buds, etc.). Minimal pruning delays berry ripening by highly increasing yield and by reducing the leaf area to fruit ratio.

Berry texture and seed size are major components of grapevine fruit quality, influencing both consumer perception and technological performance; however, the genetic bases of these traits remain incompletely understood.

Soil water availability is one of the main determinants of crop yield and of adaptation to a changing climate. The aim of this study was to analyse the soil water regime, as determined by climatic conditions, in combination with the intra-specific biodiversity of yield responses of grapevine to water availability. The adaptability of wine-producing cultivars to future climate was thus assessed.