Soil electrical resistivity, a new and revealing technique for precision viticulture

Dans la région des “Vinhos Verdes” les études sur les systèmes de conduite de la vigne sont très importantes et beaucoup de travaux ont été faits pendant les dernières années. Cet essai

One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.