Leaf removal to regulate fruit ripening in Cabernet-Sauvignon

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

La Géorgie est un pays d’une tradition très ancienne de viticulture et de viniculture. Là, dans les micro zones spécifiques, en précisant le lieu on produit de différents types du vin d’une

Alcoholic fermentation conducted by microorganism is a key step in the production of wine. In this process, interactions between different species of yeast are widely described but their mechanisms are still poorly understood. The interactions studied in wine are mainly between Saccharomyces and non-Saccharomyces species. Therefore, little is known about the mechanisms of interactions

One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout

Aim: Early leaf removal, generally applied before flowering, is mostly conceived as a technique to control grape yield and improve the health of grapes and focused on the final objective of increasing wine quality.