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

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

Climate change will increasingly challenge future viticulture due to long-enduring and extreme weather conditions, jeopardizing yield and wine quality in various ways.

The National Plant Germplasm System (NPGS) in the United States Department of Agriculture safeguards numerous species. Grapevines are split in two locations: Davis, CA and Geneva, NY. The two germplasms maintain 43 Vitis species with over 4500 genetically unique accessions.

In recent years, resistant varieties have returned to the attention of the wine sector as a response to climate change and the reduction of pesticides in grapevine management, which is the main culprit of pesticide use in European agriculture. In this context, the production of sparkling wines could be strongly influenced due to its requirements for a particular balance between sugars and acidity, and the necessity of sound grapes to ensure wine quality. However, these parameters are not the only ones that define the suitability of a grape variety to produce sparkling wine.

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).