The wine sector is one of the most significant industries worldwide, with Spain being a leading country in wine production and export. A key factor in wine quality is its aroma, which is directly influenced by the volatile compounds present in the grape, with terpenes being among the most significant contributors.

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

En France, la notion de Terroir a largement contribué à la réputation de nombreux vignobles. Elle a permis aussi d’accentuer la sensibilité des consommateurs, à la notion d’origine d’un produit. L’avenir de nombreux vignobles français semble lié à la capacité à innover en produisant des vins de qualité possédant en plus une typicité, aspect sensoriel susceptible de s’affirmer comme un facteur de vente auprès des futurs clients éduqués sur le plan du goût.

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Table grape production requires adequate nitrogen (N) supply to sustain vine performance and obtain high yields. However, excess agricultural N fertilization is a major source of groundwater contamination and air pollution. Therefore, there is a strong need for empirically based precision N fertilization schemes in vineyards, for optimizing grape yield and quality while minimizing their environmental impact.
Our aim was to unequivocally quantify table grape N requirements, elucidate the drivers of daily N uptake, and quantify the relationship between fertigation N levels and vine growth, fruit yield, composition, and quality. For this, forty ‘Early Sweet’ (early-maturing, white) and ‘Crimson seedless’ (late-maturing, red) vines were grown in 500L drainage-lysimeters for 2 fruiting seasons, while subjected to five continuous N fertigation treatments ranging from 10 to 200 ppm.

We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

In this study, a soil mapping methodology at subplot level (scale 1:5000) for vineyard soils was developed. The aim of this mapping method was to establish mapping units, which could be used as basic units for ‘terroir’ characterisation and vineyard management (precision viticulture).

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted by oxidation, and this can occur during both fermentation and ageing.

Water and nutrient availability significantly impact crop yield, thus the application of sustainable strategies towards efficient water use and nutrient absorption by plants is needed.