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

Aim: Through machine-learning modelling of plant water status from environmental characteristics, this work aims to develop a model able to predict grape phenolic composition in space and time to guide selective harvest decisions at the estate scale.

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences

Diverse ripening disorders affect grapevine resulting in high economic losses worldwide. The common obvious symptom is shriveling berries, however the shriveling pattern and the consequences for berry quality traits are distinct in each disorder. Among them, the disorder berry shrivel is characterized by a reduced sugar accumulation short after the onset of berry ripening leaving the clusters unsuitable for wine processing. Although our knowledge on BS increased recently, potential internal or external triggers contributing to the induction of BS are yet to be explored.

Grapevine breeding programs have traditionally focused on the development of seedless table grape cultivars combining high berry quality with resistance to major pathogens, in response to both market demand and sustainability goals.

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.