Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Beihong and Beimei were bred as winemaking cultivars released by Institute of Botany, the Chinese Academy of Sciences in 2008. The cultivars are selected from the population of ‘Muscat Hamburg’ (Vitis vinifera) ×V. amurensis. They are extended to most provinces in North of China because they have strong resistance to cold and disease and need not be buried in soil in winter. To better understand the effect of cropload on volatile compounds during wine-making, we surveyed volatiles composition and content of different cropload level in 3-years-old ‘Beihong’ and ‘Beimei’ vines which planted in east foot of Helan mountain of Ningxia (EHN).

Chitosan is a polysaccharide produced from the deacetylation of chitin extracted from crustaceous and fungi. In winemaking chitosan is mainly used in the clarification of grape juice and wine, stabilization of white wines, removal of metals and to prevent wine spoilage by undesired microorganisms. The addition of chitosan to model wine systems was able to retard browning, reduce levels of metallic ions (Fe and Cu) and to protect varietal thiols due to its antiradical activity1. The present experiment was planned in order to evaluate the use of chitosan as a secondary antioxidant at three different stages of Sauvignon blanc fermentation and winemaking. Sauvignon blanc juices from three different locations were obtained at a commercial winery in Marlborough, New Zealand. One lots of grapes was collected from a receival bin and pressed into juice with a water-bag press, and a further juice sample was collected from a commercial pressing operation. Chitosan (1 g/L, low molecular weight, 75 – 85% deacetylated) was added to the juice after pressing, after cold settling, after fermentation, or at all these stages. Controls without any chitosan additions were also prepared.

L’appellation d’origine contrôlée repose sur une définition précise de l’aire de production du raisin. Cette délimitation définie par l’Institut National des Appellations d’Origine est proposée par des experts choisis pour leurs compétences dans le domaine de la connaissance de la relation terroir – vins, après avis du syndicat de défense de chaque AOC.

similar to other agricultural producers, grape growers face increasing pressure to improve productivity and production efficiency while reducing their environmental impact. Threats due to extreme climate events, as well as the uncertainty of available water and labor, provide significant challenges to the future of grape production. This presentation will provide an integrated overview of the tools and technologies being developed to address these issues and to help growers manage vineyards in the future, including vineyard design, remote and proximal sensing, automation, data management and decision support systems, and germplsm improvement. The potential impact of these advancements on vineyard productivity, fruit quality, and sustainability will be discussed.