Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Drought and heat stress will pose challenges for the future of viticulture and wine quality, as grapevine biological processes are pushed beyond their optimum conditions. Efforts are increasing to study and predict the effects of drought spells and heatwaves on grapevine physiology and resulting harvest quality. This calls for the development of adequate systems to induce and manipulate the required stress, especially in open field trials where conditions are more difficult to control. We present a semi-controlled system for studying drought and heat stress in grapevine in the field.

New Zealand viticulture has long been characterised by sustainable grape growing practices as promoted by Sustainable Winegrowing New Zealand (SWNZ) as well as by Organic Viticulture.

Dans le cadre d’une étude globale de l’influence du type de sol et de la conduite du verger sur la composition des pommes à cidre, une attention particulière est portée sur les facteurs amonts de la qualité comme

Nous avons fait des recherches sur l’effet de l’hétérogénéité des bourgeons sur les paramètres de la croissance végétative et reproductive, la physiologie de la vigne et la composition du raisin dans une parcelle de Shiraz/Richter 99. Des bourgeons sous-développés (typiquement plus courts et moins mûrs à la véraison) ont été comparés avec