Study to optimize the effectiveness of copper treatments for low impact viticulture

During a three-year period, the vineyards of the Carnuntum wine district are investigated for their terroir characteristics. The interdisciplinary study is aimed at the description of the physiogeographic

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions.

In Brazil, the regulation of pesticide residues is guided by the National Health Surveillance Agency (ANVISA) and the Ministry of Agriculture and Livestock (MAPA), emphasizing the importance of monitoring pesticide levels in agricultural products to protect consumer health.

S’il n’existe pas de réglementation officielle, la démarche des vins naturels prône un retour aux pratiques dites ancestrales préconisant notamment un mode d’élaboration des vins utilisant le moins d’intrants possible. Le seul autorisé reste l’anhydride sulfureux (SO2) à des doses quatre à cinq fois moins importantes que pour les vins dits conventionnels. Ce désir de renouer avec