Effets de l’application d’acide gibbérellique (GA3) sur la qualité de raisins et de vins produits en climat tropical au Nord-Est du Brésil

The timing of grape harvest is crucial factor to be considered in the winemaking process, as delayed harvest increases the content of varietal aromas, esters, aldehydes

Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.

Diverse ripening disorders affect grapevine resulting in high economic losses worldwide. The common obvious symptom is shriveling berries, however the shriveling pattern and the consequences for berry quality traits are distinct in each disorder. Among them, the disorder berry shrivel is characterized by a reduced sugar accumulation short after the onset of berry ripening leaving the clusters unsuitable for wine processing. Although our knowledge on BS increased recently, potential internal or external triggers contributing to the induction of BS are yet to be explored.

The growing demand for renewable energy and sustainable agricultural practices has highlighted the potential of agrivoltaics (Agri-PV) as a promising solution, particularly in the context of German viticulture.

The important grape variety Welschriesling for Austrian and Southeast European viticulture has been selectively bred over the years for improving some quantitative traits. Collected genotypes as well as the local clones were examined from agricultural, analytical, sensory, and genetic perspectives.