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

As viticulture faces increasing threats from emerging pests, understanding and dealing with new infestations is crucial.

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Drought stress is an increasingly prevalent environmental challenge with implications for grapevine physiology and productivity, as well as for the microbiomes associated with grapevine tissues.

The Union defence of the “appellation Costières de Nîmes” hired a reflection on the future of its territory production in the interests of preservation and enhancement.

This study evaluated the physicochemical parameters of grape juices produced in the serra gaúcha from the 2019 and 2020 harvests. To do this, 43 juice samples were analyzed, and divided into four distinct categories: juices made exclusively from bordô grapes (sb), juices made from bordô and niágara grapes (sbn), juices combining bordô and isabel grapes, and juices made from cuts of several grape varieties.