Grape ripening timing as a base for viticultural zoning: an agro-ecological approach

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].

Aim: Pests have a high impact on yield and grape quality in viticulture. An objective and rapid detection of pests under field conditions is needed. New sensing technologies and artificial intelligence could be used for pests detection in digital viticulture. The aim of this work was to apply computer vision and deep learning techniques for automatic detection of spider mite symptoms in grapevine under field conditions.