A Viticultural Terroir in Brazil: Change and continuity

This project aims on monitoring the plant development and comparison of the effects of various training systems on vine fertility and physiological processes.

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.

Botrytis cinerea causes grey mold that results in severe problems for wine makers worldwide. Infected grapes lead to quality deterioration including formation of off-flavors or browning. The latter is caused by the enzyme laccase which is capable of oxidizing a wide range of phenolic compounds. Since the use of conventional pesticides is associated with many concerns of consumers and authorities regarding environmental and health related issues and may result in fungicide resistance, the development of green alternatives is gaining more attention.

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.

Soil microbiome plays a crucial role in plant health and resilience, particularly under abiotic stress conditions such as drought.