The Fontevraud charter in favour of the viticultural landscapes

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

The weather anomalies comparing the 1971-2000 time frame and the last years has showned a dramatic scenario when, in some months, average temperature in above 3ºC and the reduction in precipitation in more than 30%.

Water resource is a major limiting factor impacted by climate change that threatens grapevine production and quality. Understanding the ecophysiological mechanisms involved in the response to water deficit is crucial to select new varieties more drought tolerant. A major bottleneck that hampers such advances is the lack of methods for measuring fine functioning traits on thousands of plants as required for genetic analyses. This study aimed at investigating how water deficit affects the trade-off between carbon gains and water losses in a large panel representative of the Vitis vinifera genetic diversity. 250 genotypes were grown under 3 watering scenarios (well-watered, moderate and severe water deficit) in a high-throughput phenotyping platform.

The Tokaj Kereskedőház Ltd. is the only state owned winery in Hungary. The company is integrating grapes for wine production from 1100 hectares of vineyard, which consist of 3500 parcels with average size of 0,3 hectares, owned by about 500 families of the region. The vineyards are unevenly spread in total 27 village of Tokaj region.

Accumulation of anthocyanins (Anth) on whole winegrape (Vitis vinifera L.) bunches attached to the vine was monitored by a fluorescence-based sensor (Multiplex) on ‘Aleatico’ and ‘Nero d’Avola’. Different water regimes were applied.