Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the Kokumi sensory concept [1].

The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss

Historical phenology records have indicated that advances in key developmental stages such as budburst, flowering and veraison are linked to increasing temperature caused by climate change. Using phenological models the timing of grapevine development in response to temperature can be characterized and projected in response to future climate scenarios.
We explore the development and use of grapevine phenological models and highlight several applications of models to characterize the timing of key stages of development of varieties, within and between regions, and the result of projections under different climate change scenarios.

In vitro culture makes it possible to carry out specific studies that would not be possible with whole plants grown in the field or in a greenhouse. Cryopreservation allows long-term preservation without metabolic changes in the plant material and cryotherapy can be efficient in virus elimination, which is a major scientific challenge.
The preculture media of cryopreservation protocols were evaluated on three Croatian grape varieties with different antioxidants (salicylic acid, ascorbic acid and glutathione). The highest growth in vitro was achieved on the medium with the addition of glutathione and the lowest with the addition of salicylic acid.