Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about the impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Rachis browning is a common abiotic stress that occurs during postharvest storage, leading to a decrease in commercial value of table grapes and resulting in significant economic losses. Its early detection could enable the implementation of preventive strategies. In this report, we show the feasibility of a non-destructive early detection of browning based on Hyper Spectral Imaging (HSI). Furthermore, rachis samples were subjected to transcriptomic analysis to understand putative pathways causing differences in browning within varieties.

Phenolic ripening represents a major interest for quality wine producers. Nevertheless, climatic or genotypical limitations can often prevent optimal maturation process. During winemaking seeds can be easily separated and technologically processed to improve their quality.

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.