Scientific abstract

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  Detection of Flavescence dorée Grapevine Disease Using Unmanned Aerial Vehicle (UAV) Multispectral Imagery

  J. Albetis , Sylvie Duthoit, F. Guttler, A. Jacquin, M. Goulard, H. Poilvé, J.-B. Féret and G. Dedieu; Remote Sens. 2017, 9(4), 308.

  Flavescence dorée is a grapevine disease affecting European vineyards which has severe economic consequences and containing its spread is therefore considered as a major challenge for viticulture. ...

  Published on: 25/04/2017

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  Synthetic genome engineering forging new frontiers for wine yeast

  Isak S. Pretorius (2016); Critical Reviews in Biotechnology, DOI: 10.1080/07388551.2016.1214945

  Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information

  Published on: 06/02/2017

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  Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

  C. Barril, D.N. Rutledge, G.R. Scollary, A.C. Clark; Australian Journal of Grape and Wine Research, Volume 22, Issue 2, pages 169–181, June 2016

  We review the use of ascorbic acid in winemaking and the benefits as well as the detrimental outcomes associated with its use. Initial discussion focuses on the antioxidant activity of ascorbic acid

  Published on: 22/12/2016

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  Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate

  M. Keller, P. Romero, H. Gohil, R. P. Smithyman, W. R. Riley, L. F. Casassa,J. F. Harbertson; Am J Enol Vitic. October 2016 67: 426-435;

  A deficit irrigation trial was conducted with field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Four irrigation regimes were applied in four replicated blo

  Published on: 22/12/2016

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  About the Role of the Bottleneck/Cork Interface on Oxygen Transfer

  Aurélie Lagorce-Tachon et al. J. Agric. Food Chem., 2016, 64 (35), pp 6672–6675

  The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glass

  Published on: 22/12/2016

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  New multipest damage indicator to assess protection strategies in grapevine cropping systems

  M. Fermaud, N. Smits, A. Merot, J. Roudet, D. Thiéry, J. Wery and L. Delbac; AJGWR, Volume 22, Issue 3October 2016 Pages 450–461

  Social, environmental and regulatory evolution encourages grapegrowers to reduce chemical use. Organic production is one possible answer, but controlling pests and diseases by products allowed in or

  Published on: 22/12/2016

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  Leaf-to-fruit ratio affects the impact of foliar-applied nitrogen on N accumulation in the grape must

  Thibaut Verdenal et al.; Vol 50, No 1 (2016): Journal international des sciences de la vigne et du vin

  Agroscope investigated the impact of the leaf-to-fruit ratio on nitrogen (N) partitioning in grapevine following a foliar urea application with the aim of increasing the yeast assimilable nitrogen

  Published on: 22/12/2016

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  Development of a grower-conducted inoculum detection assay for management of grape powdery mildew.

  L. D. Thiessen, J. A. Keune, T. M. Neill, W. W. Turechek, G. G. Grove, W. F. Mahaffee.; Plant Pathology (2016) 65, 238–249

  Management of grape powdery mildew (Erysiphe necator) and other polycyclic diseases often relies on calendar-based pesticide application schedules that assume the presence of inoculum. An inexpe

  Published on: 23/08/2016

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  Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

  María Navarroa, Nikolaos Kontoudakisa, Thomas Giordanengoe, Sergio Gómez-Alonsob, d, Esteban García-Romeroc, Francesca Forta, Joan Miquel Canalsa, Isi

  The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released signi

  Published on: 23/05/2016

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  Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines

  Magali Picard, Georgia Lytra, Sophie Tempere, Jean-Christophe Barbe, Gilles de Revel, and Stephanie Marchand ́ Journal of Agricultural and Food C

  Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple- step approach, combining

  Published on: 25/02/2016

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  Comparison of methods for the quantification of botrytis bunch rot in white wine grapes

  G.N. Hill, K.J. Evans, R.M. Beresford and R.G. Dambergs; Australian Journal of Grape and Wine Research, Volume 20, Issue 3, pages 432–441, October 201

  Quantification of botrytis bunch rot (BBR) in wine grapes, caused by Botrytis cinerea, is commonly done by visual estimation of the proportion of the area of individual bunches affected by BBR. Vi

  Published on: 02/01/2016

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  Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

  GEFFROY, O., LOPEZ, R., SERRANO, E., DUFOURCQ, T., GRACIA-MORENO, E., CACHO, J., FERREIRA V. 2015.. Food Chemistry. 187, 243-253

  Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of t

  Published on: 02/01/2016

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  Comparative evolution of oxygen, carbon dioxide, nitrogen, and sulfites during storage of a rosé wine bottled in PET and glass

  Toussaint M ., Vidal J . C ., Salmon J . M ., 2014 ; Journal of Agricultural and Food Chemistry, 62, 2946-2955

  The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of 75 cL polyethylene terephthalate (PET) bott

  Published on: 02/07/2015

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  A new method for the rapid separation of magnetized yeast in sparkling wine

  Marin Berovic, Matjaz Berlot, Slavko Kralj, Darko Makovec; Biochemical Engineering Journal 88 (2014) 77–84

  A novel method for the rapid magnetic separation of wine yeast cells from sparkling wine was developed. The cells were made responsive to a magnetic field by the absorption of superparamagneti

  Published on: 02/07/2015

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  A new chemical criteria for white wine: The glutathione equivalent capacity

  Ahmad Sarakbi, Jean-Michel Kauffmann; Food Chemistry, Volume 153, 15 June 2014, Pages 321–326

  The present work aimed at showing the interest in applying liquid chromatography with amperometric detection at a silver electrode (LC-EC-Ag) in order to record a chromatogram highly selective

  Published on: 02/07/2015

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