Effets des pratiques agro-viticoles sur l’activité biologique et la matière organique des sols : exemples en Champagne et en Bourgogne

Reducing sugar accumulation in grape (Vitis vinifera L.) berries may be a way to mitigate the effect of climate change. Managing canopy and crop load is an effective way to do so, however, reducing canopy size has been demonstrated to induce undesirable effects on anthocyanins. The aim of this study was to test if an application of exogenous ABA on the grape berries of defoliated vines (⅔ of the leaves removed) can result in slower sugar accumulation while maintaining grape and wine quality. An experiment with defoliation and exogenous ABA application on directly on clusters (factorial design 2×2) was performed with ‘Tempranillo’ fruit-bearing cuttings.

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

Sensory analysis is an essential component of oenology, offering valuable insights into wine quality that influence decision-making in viticulture and winemaking.

According to the World Economic Forum and the European Union’s Biodiversity Strategy for 2030, the loss of biodiversity and the collapse of ecosystems are major threats facing humanity in the future.

Climate change impacts crop plants, plant pathogens, and their insect vectors and hence adds abiotic stress to the triangle of plant-virus-vector interactions.