Multidisciplinary strategies for understanding ill-defined concepts

In recent years there has been a growth in interest and number of research studies regarding the application of remote optical and thermal sensing by unmanned aerial vehicle (UAV) in agriculture and viticulture. Many papers report on the use of images to map or estimate the growth and water status of plants, or the heterogeneity of different parcels. Most often, NDVI or other similar indices are used.

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

Dans de précédents travaux sur le zonage “GRANDE ZONAZIONE” (GZ) (“Grand Zonage”), on a traité, entre autre, de la “GRANDE FILIERA” (GF) (Grande filière) où parmi les 54 descripteurs prévus pour lire et évaluer par exemple un zonage, sont compris aussi la Communication

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).