Design of an indicator of vine vigor potential conferred by soil (vipos), using a fuzzy expert system

Swiss wine producers are faced to high production costs and low-priced wine imports.

Volatile organic compounds (VOCs) are very important for the characterisation and quality of the final white wine. An oenological practice to increase the extraction of aroma compounds is the cold pre-fermentative maceration [1,2], although it may also release phenolic compounds that confer darker chromatic traits to white wines, not appreciated by consumers. This practice could be improved by the use of enzymes in order to facilitate the release of the odorous molecules. In this study, the effect of different enzyme treatments during skin contact on the chromatic characteristics and volatile composition of white musts from four winegrape varieties was evaluated.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.

Grapevines are susceptible to freezing damage at temperatures below -5°F during the winter season. Preventing winter injury to grapevines is a major challenge in many grape-producing regions. Conventional methods such as hilling-up soil over graft unions have been developed as winter protection methods for preventing vine loss. However, these practices have drawbacks such as soil erosion, vine damage and crown gall development.