High throughput winter pruning weight estimation based on wood volume evaluation 

Climate change is introducing a high variability on grape ripening, causing uncertainty, excessive spending on pesticides and eventually frustrating results in terms of the quality of the vintage, with the increasingly frequent appearance of aromatic problems associated with overripeness, raisining and greenness, which sometimes only appear in bottled wines.

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

A worrying drop in the acidity of wines has been observed in many wine regions, such as Bordeaux (Merlot), Burgundy (Pinot Noir), Côtes-du-Rhône (Grenache) or Rioja (Tempranillo). This lack of acidity is particularly marked in the Midi-Pyrenean vineyards of the Côtes du Frontonnais (Tournier, 1993). However, the acidity of a wine is one of the main factors of its quality, in fact, a low acidity combined with an insufficient tannic structure leads to rapid oxidation of wines and makes them age prematurely.

Botrytis cinerea causes grey mold that results in severe problems for wine makers worldwide. Infected grapes lead to quality deterioration including formation of off-flavors or browning. The latter is caused by the enzyme laccase which is capable of oxidizing a wide range of phenolic compounds. Since the use of conventional pesticides is associated with many concerns of consumers and authorities regarding environmental and health related issues and may result in fungicide resistance, the development of green alternatives is gaining more attention.