Vine field monitoring using high resolution remote sensing images: segmentation and characterization of rows of vines

Consumer preference favors flint-glass wine bottles over the traditional dark-colored, but it is documented that light exposure can cause white wines to produce off-aromas and change in color, and consequently da[1]mage their quality. Aim of the study was to study the white wine shelf life under the typical supermarket conditions, by recording the light and temperature exposure, the colorimetric changes, and the light-strike fault. METHODS: One pilot experiment based on two white wines and eight-time points and one kinetic experiment based on four white wines and seven-time points were designed and realized using a typical supermarket shelf for 32 and 50 days, correspondently. By installing prototype sensors at 32 points of the shelf, the temperature, UV, IR, and Visible light exposure were registered every 10 min. Approximately 600 commercial wines, bottled in flint and colored glass, were used. The colorimetric changes of the wines were registered and the light-strike fault was evaluated.

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors. METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

Plus de la moitié du vignoble suisse (14’000 ha) est situé sur des coteaux en forte pente (> 30%). Dans certains vignobles, la pente naturelle du terrain a été réduite par la construction de terrasses soutenues par des murs.