Long-Term impact of elevated CO2 exposure on grapevine physiology (Vitis vinifera L. cvs. Riesling & Cabernet Sauvignon)

One of the biggest challenges of agriculture today is maintaining food safety and food quality while providing ecosystem services such as biodiversity conservation, pest and disease control, ensuring water quality and supply, and climate regulation. Organic farming was shown to promote biodiversity and carbon sequestration, and is therefore seen as one possibility of environmentally friendly production. Consumers expect organically grown crops to be free from chemical pesticides and mineral fertilizers and often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. Integrated, organic, and biodynamic viticulture were compared in a replicated field trial in Geisenheim, Germany (Vitis vinifera L. cv. Riesling). Amino acid profiles in juice, grape skin flavonoids, and hydroxycinnamic acids were monitored over three consecutive seasons beginning 7 years after conversion to organic and biodynamic viticulture, respectively. In addition, parameters such as soil nutrient status, yield, vigor, canopy temperature, and water stress were monitored to draw conclusions on reasons for the observed changes. Results revealed that the different sustainable management regimes highly differed in their amino acid profiles in juice and also in their skin flavonol content, whereas differences in the flavanol and hydroxycinnamic acid content were less pronounced. It is very likely that differences in nutrient status and yield determined amino acid profiles in juice, although all three systems showed similar amounts of mineralized nitrogen in the soil. Canopy structure and temperature in the bunch zone did not differ among treatments and therefore cannot account for the observed differences in favonols. A different light exposure of the bunches in the respective systems due to differences in vigor together with differences in berry size and a different water status of the vines might rather be responsible for the increase in flavonol content under organic and biodynamic viticulture.

Le territoire de Suzette se développe sur un grand coteau viticole et boisé situé au cœur du site naturel des Dentelles de Montmirail (40km au nord d’Avignon). Ce site est à la fois l’un des pôles d’attraction touristique du département et le lieu d’une production viticole renommée (Gigondas, Vacqueyras, Beaumes de Venise, … ). Cet ensemble remarquable de terrasses viticoles et de crêtes rocheuses et boisées, forme un des paysages emblématiques du Vaucluse. La commune est actuellement soumise à une importante pression foncière due à une forte demande résidentielle. Le paysage du coteau forme et possède de ce fait un patrimoine culturel de valeur et une image de marque importante pour la production viticole locale.

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.

In alcuni lavori condotti alcuni anni or sono, abbiamo analizzato per un verso le tendenze della domanda di prodotti enologici, ed il comportamento del consumatore, e per un altro verso le motivazioni alla base delle scelte dell’enoturista, ovvero di colui che va per vigne e cantine per fruire di risorse enogastronomiche.

A new framework for the segmentation and characterization of row crops on remote sensing images has been developed and validated for vineyard monitoring. This framework operates on any high-resolution remote sensing images since it is mainly based on geometric information. It aims at obtaining maps describing the variation of a vegetation index such as NDVI along each row of a parcel.