Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

The amount of synthetic pesticides applied in viticulture is relatively high compared to other agricultural crops, due to the high sensitivity of grapevine to diseases such as downy mildew (Plasmopora viticola). Alternatives to reduce fungicides are utterly needed to promote a sustainable vineyard-ecosystems and meet consumer acceptance. Essential oils (EOs) are amongst the most promising natural plant protection agents and have shown their antifungal properties previously. However, the efficiency of EOs depends highly on timing and application technique.

Since 1998, the GiESCO (previously named GESCO: Groupe d’Etude des Systèmes de COnduite de la vigne) has provided the scientific community with relevant contributions to the study of terroirs. Here is a synthesis of the main terroir-related fields and the major ideas the GiESCO has developed: Basic Terroir Unit and climate, Vine Ecophysiology and microclimate – moderate drought, Vineyard heterogeneity and new technologies, Viticultural Terroir Unit and canopy management, Terroir – Territory and man.

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

The growing demand for renewable energy and sustainable agricultural practices has highlighted the potential of agrivoltaics (Agri-PV) as a promising solution, particularly in the context of German viticulture.