From the “climats de Bourgogne” to the terroir in bottles

Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.

Le terme ”Albariza” (du latin “albus“, blanc) déterminait à l’origine un type particulier du terrain calcaire, mais à présent il sert aussi à définir les sols et la bibliographie géologique actuelle le cite également pour de roches sédimentaires originaires du Neogene Betic.

Copper is listed among the active substances candidates for substitution (Regulation EU 2015/408). Yet still, because of the lack of valid alternatives, the European Commission recently confirmed its usage authorization by limiting the maximum amount to 28 Kg per hectare in 7 years, i.e. an average of 4 kg/year (Reg. EU 2018/1981).This restriction is due to copper accumulation in soils and surface waters both caused by a steady application, especially on perennial crops (Riepert et al., 2013). The aim of this work is to determine if treatments with reduced copper dosages are able to reach different grapevine’s organs, with particular focus on the core of bunches, and if these small amounts can ensure the respect of the legislative prescription, without compromising the phytosanitary conditions of the vineyards, thus grape yields.

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.