Effect of vine nitrogen status on grape and wine quality: Terroir study in the Vaud vineyard (Switzerland)

Climate change could put at risk viticultural areas situated at the hotter margins of Vitis vinifera growth climatic range. We focus on two such regions with a Mediterranean climate

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.

The increasing frequency of heat waves during grape ripening presents challenges for the production of high-quality wine grapes. This underscores the significance of developing effective irrigation and canopy management techniques to optimize both yield and grape quality.
A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality. In a four-block experimental vineyard at Bodega Ribas in Mallorca, two irrigation treatments—moderate and severe deficit irrigation—were implemented. Within each irrigation plot, three light exposure treatments were randomly assigned, encompassing exposed clusters from pea size, non-exposed clusters, and shaded clusters after softening.