Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. 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. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

New and developing technologies, that provide sensors and the software systems for using and interpreting them, are becoming pervasive through our lives and society. From smart phones to cars to farm machinery, all contain a range of sensors that are monitored automatically with intelligent software, providing us with the information we need, when we need it. This technological revolution has the potential to monitor all aspects of vineyard activity, assisting growers to make the management choices they need to achieve the outcomes they want. For example, a future vineyard may possess automated imaging that generates a three dimensional model of the vine canopy, highlighting differences from the desired structure and how to use canopy management to improve fruit composition, or generates maps with yield estimates and measurements of berry composition throughout the growing season.

In France, the definition of appellations of origins is entrusted to the Institut National des Appellations d’Origine. (‘NAO). With the increase in price of appellations of origin vine­yards and considering the interests at stake, Institut National des Appellations d’Origine and the Institut National de Recherche Agronomique (INRA) established a work group in 1993 in order to study the “terroir-wine” relationship as precisely as possible, taking into account the knowledge acquired by researchers of the INRA and the experience in the field of the agents of the INAO.

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.