An exploration of South Tyrolean Pinot blanc wines and their quality potential in vineyard sites across a range of altitudes

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

S’intende per Piano Regolatore delle Città del Vino la metodologia per redigere la parte strutturale dello strumento comunale di governo del territorio. Parliamo, infatti, del principale strumento comunale di governo del territorio, così come è venuto maturando nella riflessione delle Città del Vino, strumento che si misura con la sfida di governare tutto il territorio in modo coerente e sostenibile, a partire dal riconoscimento del valore del “sistema vigneto” e della sua intrinseca fragilità.

The production of organically grown crops developed exponentially in the last few decades based on consumer demands for healthy food

Grapevines are continually wounded throughout their cultivation especially during winter pruning. Grapevines respond to wounding by occluding xylem vessels with gels or tyloses to limit pathogen attack and dehydration of the tissues. Although the production of xylem vessel occlusions has been studied in grapevine, to date we have no knowledge of whether different genotypes respond differently. The objective of this study was to characterize the genetic variation in xylem vessel occulsions in five different scion genotypes pruned at different dates.

Pour prévoir et gérer chaque année les principales caractéristiques de la maturation en Champagne, le CIVC (Comité Interprofessionnel du Vin de Champagne) a développé un ensemble de moyens de prévision et d’information très performants qui permettent aux différents acteurs de la filière viti-vinicole de prendre en compte ces informations à l’échelle de chaque terroir communal pour la recherche d’une qualité optimale.