High resolution remote sensing for mapping intra-block vine vigour heterogeneity

Based on the results of experiments since 2000 at the Institut Agro Montpellier and at INRAE – Pech Rouge, and on the international experience acquired during scientific missions, a global reflection on the opportunities offered by climate change is proposed.

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Grapevine pruning is one of the most important practices in the vineyards. Winegrowers use it to provide the vines the shape needed, or to maintain it once achieved, and also to balance vegetative growth and fruit production. In the last decades, careless pruning has been blamed, among other factors, as responsible of the vineyard decay that is been observed even in young vines. However, to our knowledge, there is a lack of systematic research trying to elucidate to which extent the pruning method used affects plant development or its susceptibility to grapevine trunk diseases (GTD). Within this context, the aim of this work is to study the influence of different pruning method strategies on the development of field-planted young vines.

Le régime thermique en période de maturation du raisin est l’une des variables déterminantes de la coloration du raisin et de la richesse en arômes, anthocyanes et polyphénols des vins.

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.