Exploring zoxamide sensitivity in Plasmopara viticola populations: implications for fungicide management in precision agriculture

Yield estimation is very important for the wine industry since provides useful information for vineyard and winery management. The early yield estimation of the grapevine provides information to winegrowers in making management decisions to achieve a better quantity and quality of grapes. In general, yield forecasts are based on destructive sampling of bunches and manual counting of berries per bunch and bunches per vine.

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

In this video recording of the IVES science meeting 2025, Alena Wilson (University of Torino, Alba, Torino, Italy) speaks about techniques for managing grapevines during periods of extreme heat. This presentation is based on an original article accessible for free on OENO One.

The increase in the temperature and the more severe water stress conditions, trends observed in recent years as a consequence of climate change, are leading a mismatch between the technological and phenolic maturity of grapes

Aim: The eastern foot of Helan Mountain, Ningxia, China is one of the most important wine production regions in China and grape cultivation has spread in several sub-regions with different soils and cultivars. Large diversity in wine aromas have been observed at Ningxia region but which terroir factors drive those diversity in aromas remain to uncover. This study aims to investigate the impacts of grape varieties and soil chemical properties on wine aromas at Ningxia, in order to characterize the aromatic typicality of Ningxia wines and provide foundation for developing a ‘Protected Designation of Origin’ system.