Merano Wine Festival 2020

Viti-tunnel®, une innovation imaginée pour répondre à deux des objectifs majeurs des viticulteurs : 1.la sécurisation de la vendange : viti-tunnel® permet de protéger les vignobles des pertes de récolte dues aux maladies, au gel et à la grêle. 2.la réduction des pesticides : viti-tunnel® permet de réduire de plus de 90 %, le recours aux produits phytosanitaires et aux passages de pulvérisateurs, et ce, en toute sécurité pour la vendange. Un dispositif automatisé pour protéger les vignes viti-tunnel® est un dispositif de mise à l’abri automatique des rangs de vigne pendant les pluies et les évènements climatiques extrêmes.

The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].

Aim: Downy mildew is a crucial disease in viticulture. In-field evaluation of downy mildew has been classically based on visual inspection of leaves and fruit. Nevertheless, non-invasive sensing technologies could be used for disease detection in grapevine. The aim of this study was to assess downy mildew severity in grapevine leaves using machine vision.

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.

Glutathione is a tripeptide (γ-Glu-Cys-Gly), which can occur in grapes, in must and in wine prevalently in the reduced form as well as in the oxidized form as glutathione disulfide. The importance of the reduced form of glutathione lies in its antioxidant activity. In must, it limits browning by reducing o-quinones produced by polyphenol oxidase activity on hydroxycinnamic acids; in wine, it exerts a protective effect on various aromatic compounds. Glutathione concentration in wine is lower than in grape juice and variable as it depends on several factors, ranging from the native content of grapes to winemaking technique.