Impact of pedoclimatical conditions on the precocity potential of vineyards in the canton of Geneva

Consumers are increasingly requesting ready-to-eat products, which are time-saving and convenient. Offering ready-to-eat fruits and vegetables represents a quick and easy way for any consumer to add healthy products to their diet. In this study, we evaluated the aptitude of several table grape varieties to be included in the processing and packaging lines of ready-to-eat products. The following work was based on the characterization of genetic materials and varietal innovation.

Climate change has become a major challenge for grape and wine production around the world

Ce document présente la situation viticole des appellations d’origine en Argentine, Brésil, Chili et Uruguay.
L’étude s’est restreinte uniquement à ces 4 pays, bien qu’il en existe d’autres avec une production viticole d’une certaine importance.

Aim: To investigate the interaction effects between irrigation and crop load and the resulting impact on grape heterogeneity within a Geographical Indication in South Australia. 

Methods and Results: Cabernet Sauvignon grapes were sampled at the time of harvest from the Coonawarra

Red grape pomace, a waste from wine production, can be valorised by extracting polyphenols, high-added value compounds used in cosmetics or oenology. For use at an industrial level, using green extraction techniques, pomace need to be stored before being processed. The aim of this study is to test various storage conditions in order to maintain high level of polyphenols over 180 days, while keeping storage cost economically interesting. In a first step, different storage conditions (ambient temperature or cooled (4°C) temperature, anaerobic (saturation with N2) or aerobic conditions, and addition of sulphur dioxide (SO2)) were compared on small samples (1 kg) packed in plastic pockets. The quality of storage was assessed by following the optical density of the pomace extract at 280 nm (DO 280 expressed as mg/l eq gallic acid), which is an indication of the amount of remaining extractable polyphenols.