Rootstock impact on foliar symptom expression of esca on Vitis vinifera cv. Cabernet-Sauvignon

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).

Green cover in vine rows provides many ecological services, but can also negatively impact the crop, depending on the weed species. The composition of a vineyard weed community is influenced by many parameters. Ensuring an evolution of the vine row flora into a desired direction is therefore very complex. A key step towards this goal is to know which factors influence the establishment of the weed community and which types of communities are best suited for vineyards. In this study, we analysed the weed communities of several vineyards in the Lake Geneva region (379 botanical surveys on 117 plots), with the aim to highlight the links between soil management practices (chemical and mechanical weeding, mowing, mulching roll) and phytosociological profiles, biodiversity and selected functional traits (growth forms, life strategies, root depth). T

Context and purpose of the study – The dormant and growing season temperatures in California USA have been increasing with more clear sky days. A consequence increasing temperatures and clear sky days is water deficit conditions. Viticulturists must determine appropriate balances of canopy management and irrigation budgeting to produce suitable yields without compromising berry chemistry. In response, a study designed to test the interactive effects of leaf removal timing and applied water amounts on Cabernet Sauvignon/110R in Napa Valley, CA.

The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.

Climate changes and the trend towards organic and more sustainable winemaking highlighted the need to use biological methodologies. The reduction in the use of SO2, the need of the reduction of ethanol content of wines and the now need to reduce or eliminate chemical phytosanitary products, have prompted the search for alternative practices.