Learning from remote sensing data: a case study in the Trentino region 

In the context of global change, the environmental conditions are expected to be more stressful for viticulture. The choice of the rootstock may play a crucial role to improve the adaptation of viticulture to new biotic and abiotic threats (Ollat et al., 2016). However, the selection of interesting traits in rootstock breeding programs is complex because of the combination of multiple targets in a same ideotype. In this sense, the integration of studies about the genetic architecture for desired biotic and abiotic response traits allow us to identify genomic regions to combine and those with interesting pleiotropic effects.

Accurate and non-destructive monitoring of grape ripening is essential for optimising harvest decisions, particularly under water stress conditions.

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Herbicides are commonly sprayed in the vine row to prevent competition with vines for water and minerals and to keep weeds from growing into the bunch zone. Sprays are applied before budbreak and reapplied multiple times during the season to keep the undervine bare. There is growing concern about the negative effects of herbicides on humans and the environment, and weeds in New Zealand have developed resistance to herbicides. Therefore, it is imperative that we reduce our reliance on herbicides in viticulture and incorporate methods that do not engender resistance.

This study investigates how the sensory profile of Pinot Blanc is affected from different maceration and pressing techniques. Grapes were sourced from four vineyards in the village Tramin in South Tyrol. For the experiment 200 kg of grapes from each vineyard site were hand picked the day before harvest for the commercial winery took place. Grapes were stored over night at 4°C, homogenized and processed in the experimental winery at Laimburg research centre the day after harvest. Four different pressing techniques were applied in duplicates of 100kg each.