Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region

The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures

The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics.

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

A foresight study was carried out by a group of experts from INRAE, universities, INAO and FranceAgriMer from 2014 as part of the multidisciplinary “laccave” project intended to anticipate climate change in the French wine industry. The initial objective was to initiate an interdisciplinary dialogue between researchers and to feed their questions in a more systemic way. The scenario development method made it possible to build possible futures for the wine sector in the face of climate change. It began by drafting four adaptation strategies, combining different possible intensities of innovation and relocation of the vineyard.