Influence of biotic and abiotic stress on physiological traits and water use efficiency in grapevine
According to the latest forecasts of climate change, water will become scarcer in the near future, especially in Mediterranean areas. Increasing water scarcity would force viticulture to make changes in the use of cultivars and/or making irrigation necessary practice.
Regulation of photosynthesis during water deficit in three grapevine cultivars
The main limitation imposed by water deficit on photosynthesis is a decreased CO2 diffusion to the chloroplast mediated by stomatal closure. However, a decrease in mesophyll conductance, electron transport rate through photosystem II or a relative increase in photorespiration have also been observed in different studies. The degree of importance of these processes to photosynthesis limitation under water deficit may be different depending on its intensity and on the cultivar-specific response.
Response of Chardonnay B. grapevines to weak to moderate water deficit: vine growth and must composition
Vine water status is a key factor in terroir which plays major role in the culture and the economy of Burgundy. To gain further insight of the relationships between water status, vine growth and enological potentialities of Vitis vinifera cv Chardonnay B, an irrigation survey has been led on a plot of an experimental vineyard in Burgundy during three vintages (2011, 2013 and 2014). Three types of water deficit treatments DRY, MOD and WET were applied to the vines, thanks to water-proof plastic placed on the ground and a drip irrigation device.
Effect of water availability on the phenolic content and tannin polymerization of Vitis vinifera L. cv. Syrah berry skins under semiarid climate
Water regime is a major controllable factor in determining grape and wine quality in the vineyard. However, the effects of water conditions on grape phenolic composition are often contrasting depending on the severity of water restriction. In addition, the effect of water regime on tannin polymerization has not been extensively studied.
WatEnerWine project: state of the art and opportunities for wineries
The European WatEnerWine project supports the transition towards a more sustainable wine-production model by promoting innovative solutions for energy efficiency, renewable energy and water management among small and medium-sized enterprises.
Water use in wineries: conservation and best practices to reduce, recycle, and reuse
Our countries encourage water conservation measures to ensure availability across all territories during periods of strain.
Energy efficiency and renewable-energy integration in wineries
This presentation identifies energy challenges and sustainable practices relevant to the wine sector.
The role of microorganisms in energy saving in white and sparkling wine production
Temperature control is the main driver of energy consumption in wineries, particularly due to the cooling required during fermentation and wine storage.
Impact of copper residues in grape must on alcoholic fermentation: effects on yeast performance, acetaldehyde, and SO2 production
The aim of this work was to verify the potential effect of copper residues on alcoholic fermentation, focusing on Cu2+ concentrations compatible with real ranges of vineyard contamination.
Integrating cyclic voltammetry and stepwise regression to explore wine evolution during bottle ageing
Cyclic Voltammetry (CV) is a powerful, rapid, and versatile tool in wine analysis, enabling the characterization of polyphenols and antioxidants, monitoring of oxidation and ageing, estimation of reactive components such as SO2, and providing fingerprints for classification and ageing studies.
Yeast derivatives for winemaking use: management of their composition by emerging technologies and non-Saccharomyces spp. yeasts
Yeast derivatives are additives widely used in winemaking for different purposes. Currently, their production process is not well standardized, and their chemical composition is often not specifically tailored for winemaking applications.
How does innovation shape wine demand in China?
This study examines the impact of multidimensional innovation on wine demand within the transforming Chinese market, which is shifting from status-driven gifting to a consumer-centric environment.
From fermentation emissions to renewable energy: demonstration of on-site CO2-to-CH4 methanation in wineries
The wine industry releases significant amounts of biogenic CO2 during alcoholic and malolactic fermentations, a valuable resource that is typically emitted directly into the atmosphere [1].
Rapid and user-friendly detection and quantification of wine microorganisms using LAMP
The rapid detection and quantification of microorganisms is essential for monitoring fermentation, preventing microbial spoilage, and preserving wine quality.
Microbiological stability of dealcoholised red wines
Interest in alcohol-free wines is increasing because of health considerations, lifestyle changes, cultural factors, and fiscal policies favouring products with lower alcohol content.
Selection of lactic acid bacteria for biological acidification
Lactic acid bacteria are increasingly used not only for malolactic fermentation (MLF), but also for biological acidification through the conversion of sugars into lactic acid.
A metabolomic study of the effect of yeast strain (Saccharomyces cerevisiae and Saccharomyces kudriavzevii) on the development of varietal wine aroma
Wine varietal aroma develops from grape aroma precursors through molecular rearrangements, hydrolysis reactions, and yeast enzymatic activity.
Influence of UHPH treatment on the quality of wine produced from Botrytis cinerea-infected grapes
Botrytis infection introduces enzymes into grapes that negatively affect wine quality, while SO2 has limited ability to inhibit laccase.
Selection of Lachancea thermotolerans strains and evaluation of their bioprotective potential
Climate change increases wine pH, favouring spoilage microorganisms and compromising wine quality and safety.
Ultrasound pretreatment and ozonation as a strategy to reduce sulphites in winemaking: effects on grape microbiota and Lachancea thermotolerans establishment
Ozone is a promising grape disinfectant for reducing sulphur dioxide use, although its efficacy may be limited by the waxy bloom covering the berry surface.