Is it relevant to consider remote sensing information for targeted plant monitoring?

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organic acids, phenolics, aroma and aroma precursor compounds.

Today winegrowers involved in mechanical winter pruning are applying this viticultural technique on two main training systems, the free cordon, appearing to be the more efficient, and the trellised vertical shoot positioning (VSP) system. The main reasons for maintaining the trellis are generally due to common habits in vineyard management, risk of wind damage for the shoots, or risk of decrease in photosynthesis potential. The aim of the study was to assess the effects of the two training systems on vine. In addition, different nitrogen fertilization levels were applied on the two systems to evaluate the best combination to achieve yield and grape quality.

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.