Analyse climatique à l’échelle des Coteaux du Layon

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan. Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.

Cyprus is one of the very few phyloxera-free areas worldwide where the vast majority of vines are own-rooted and non-irrigated. ‘Xynisteri’ is a predominant indigenous cultivar, particularly amenable to extreme conditions such as drought and hot climate, thus rendering it appropriate for marginal soils and adverse climatic conditions. In the current work, a comparative study between irrigated (irrigation initiated at BBCH 71) and non-irrigated vines was conducted.

Reduced off-flavour is an organoleptic defect due to an excess of volatile sulfur compounds (VSC) in wine and often happening in Shiraz wines. This off-flavour is a direct consequence of the lack of oxygen flow during winemaking and bottle storage. Therefore, wine closure could have a direct impact on the formation of VSC due to the oxygen transfer rate that can modulate their levels. Even if dimethylsulfide (DMS) contributes to reduced off-flavor, it is also a fruity note enhancer in wine and its evolution during wine ageing is not well understood.