VviSOC1a and VviAG1 act antagonistically in the regulation of flower formation

In this video recording of the IVES science meeting 2024, German Puga (Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, Adelaide, Australia) speaks about a climatic classification of the world’s wine regions and winegrape variety concentration. This presentation is based on an original article accessible for free on OENO One.

The production of grated vines is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet three criteria by law in France: resistance to a manual graft union test (named thumb test), a minimum number of three roots and a woody shoot of at least 2 cm long.

During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,

Unmanned Aerial Vehicles (UAVs) are increasingly used to monitor canopy structure and vineyard performance. Compared with traditional remote sensing platforms (e.g. aircraft and satellite), UAVs offer a higher operational flexibility and can acquire ultra-high resolution images in formats such as true color red, green and blue (RGB) and multispectral. Using photogrammetry, 3D vineyard models and normalized difference vegetation index (NDVI) maps can be created from UAV images and used to study the structure and health of grapevine canopies. However, there is a lack of comparison between UAV-based images and ground-based measurements, such as leaf area index (LAI) and canopy porosity.

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.