Bilan hydrique: une méthode proposée pour l’évaluation des réserves hydriques dans le zonage viticole

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

En el Norte de la Isla de La Palma (Islas Canarias), se cultivan un conjunto de varietales constituidos principalmente por Negramoll, Listán blanco, Prieto, Albillo y Muñeco.

One of the most concerning trends associated with increasing heat and water stress is advanced ripening of grapes, which leads to harvesting fruit at higher sugar concentrations but lacking optimal phenolic (i.e. color and mouthfeel) and aromatic maturity. Mitigation techniques for this phenomenon have been studied for many years and practices to delay sugar accumulation have been identified, including antitranspirants, delayed pruning and late-source-limitation techniques. Evaluation of the efficacy of these vineyard practices has occurred across a wide range of environments, vintages, varieties and growing conditions. To assess the broader efficacy of these three vineyard practices, which are easy-to-implement and cost-effective, a meta-analytic approach was adopted using data retrieved from 43 original studies.

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.