Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

The quality of grapevines measured by yield and must density in the northern part of Europe -conditions can be characterized as a type of “cool climate” – vary strongly from year to year and from one production site to another, i.e. différences in must densities can range from 30 to 50 °Oe. An explanation may be changes of weather conditions during critical developmental stages of the grapevines (2, 3, 5). These can be categorized as “macro climatic” influences.

The vineyard world is faced to a lot of fungal diseases. Grapevine Trunk Diseases (GTD) are some of the major. After exhibiting chronical foliar symptoms, grapevines can die by apoplexy within only few days. A range species of fungi was described to be associated with the apparition of early symptoms of GTD. It is well known that ozone dissolved into water is a powerful disinfectant with no remanence. The main goal of this study was to test the efficiency of this process on different fungal species associated with GTD in vitro and in planta conditions.

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

Aim: Irrigated viticulture is expanding worldwide mainly as a short-term adaptation strategy to climate change. Plant-based methods are increasingly being used for irrigation scheduling in commercial vineyards. Canopy temperature (TC) has long been recognized as an indicator of plant water status. TC, but also the thermal stress indices, e.g. crop water stress index (CWSI) and stomatal

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.