Sep 2, 2021 | Grapevine diversity and viticultural practices for sustainable grape growing, IVES Conference Series, Macrowine 2021
The wine industry faces the consumer’s increasing demand for a sustainable and environmentally-friendly production [1]. This demand has been shared and boosted by the European Union within the European Green Deal in the Farm to Fork strategy that aims to reduce a 50% the pesticide utilisation in farming systems. Among the agronomical approaches so far proposed, the use of mould resitant hybrid varieties -based on crossings of Vitis vinifera with other Vitis spp [2]- with a high tolerance to the attack of vine patogens is gaining the vinegrowers attention and the production area is continuously increasing
Sep 2, 2021 | Grapevine diversity and viticultural practices for sustainable grape growing, IVES Conference Series, Macrowine 2021
Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.
Sep 2, 2021 | Grapevine diversity and viticultural practices for sustainable grape growing, IVES Conference Series, Macrowine 2021
AIM. Grape seeds (Vitis vinifera) are among the main constituents of grape pomace, also exploited in ingredients for nutraceutics and cosmeceutics, particularly regarding the phenolic fraction. The macromolecules of grape/wine include polyphenols, proteins and polysaccharides.
Sep 2, 2021 | Grapevine diversity and viticultural practices for sustainable grape growing, IVES Conference Series, Macrowine 2021
AIM: We investigated the effect of soil texture on grapevine response to water stress, leaf abscisic acid concentration and berry quality, in two adjacent vineyards located in the renewed Cannubi hill of Barolo (Langhe area, CN, North-West Italy).
Sep 2, 2021 | Grapevine diversity and viticultural practices for sustainable grape growing, IVES Conference Series, Macrowine 2021
Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading to irreversible changes and ultimately, cell death in extreme situations.
