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Vineyard Management

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Programming different irrigation strategies: effects on grape and wine quality
Jacques ROUSSEAU, Caroline POZZO DI BORGO; ICV La Jasse de Maurin 34970 Lattes - France
A study was completed on Syrah vines planted in shallow soil. This study compared the impacts of different irrigation programs in 2006 set up according to the water balance and based upon root defi...
Published on: 18/04/2009
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Biogenic amines and grapes: effect of microbes and fining agents
GROSSMANN, M., SMIT, I., LOEHNERTZ, O. ANSORGE, A.; Geisenheim Research Center, Geisenheim (Germany)
Biogenic amines are believed to cause allergy-like reactions in sensitive people after uptake. In this study, the focus was laid on the content of biogenic amines in grapes produced under different...
Published on: 20/01/2009
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Agronomical Practices on Skin Anthocyanin Profile of Nebbiolo Grapes
Silvia Guidoni, Alessandra Ferrandino and Vittorino Novello Am. J. Enol. Vitic. 59:1:22-29 (2008)
The influence of season and 50% cluster thinning (CT) and 50% leaf removal (LR) on skin anthocyanin profile was studied in cv. Nebbiolo in the Barbaresco wine production area (northwestern Italy). ...
Published on: 24/11/2008
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Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes
Jessica M. Cortell, Hanne K. Sivertsen, James A. Kennedy and Hildegarde Heymann Am. J. Enol. Vitic. 59:1:1-10 (2008)
The relationships among grapevine (Vitis vinifera) vigor variation and resulting fruit composition, fruit chemical analyses, wine chemical analyses, and sensory attributes were investigated. The st...
Published on: 24/11/2008
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PROTECTION OF GRAPEVINE PRUNING WOUNDS FROM INFECTION BY EUTYPA LATA
M.R. SOSNOWSKI, M.L. CREASER, T.J. WICKS, R. LARDNER and E.S. SCOTT AGJWR Vol 14, Number 1, 2008
Eutypa dieback is a major threat to the sustainability and productivity of the viticulture industry worldwide. The fungicide benomyl has been the most effective treatment to protect wounds against ...
Published on: 27/10/2008
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INVOLVEMENT OF ABSCISIC ACID AND POLYAMINES IN BERRY RIPENING OF VITIS VINIFERA (L.) SUBJECTED TO WATER DEFICIT IRRIGATION
M.C. ANTOLÍN, H. SANTESTEBAN, E. SANTA MARÍA, J. AGUIRREOLEA and M. SÁNCHEZ-DÍAZ; AGJWR Vol 14, Number 1, 2008
Partial rootzone drying (PRD) is an irrigation system that permits better control of vegetative growth without reducing fruit yield. However, little is known about how grapevine reproductive develo...
Published on: 27/10/2008
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INFLUENCE OF PARTIAL ROOTZONE DRYING ON THE COMPOSITION AND ACCUMULATION OF ANTHOCYANINS IN GRAPE BERRIES (VITIS VINIFERA CV. CABERNET SAUVIGNON)
K. BINDON, P. DRY and B. LOVEYS AGJWR Vol 14, Number 1, 2008
The aim of the study was to investigate anthocyanin composition and accumulation in grape berries in response to the partial rootzone drying (PRD) irrigation technique.The experiment was on Vitis v...
Published on: 27/10/2008
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Effect of Lime-Induced Leaf Chlorosis on Ochratoxin A, trans-Resveratrol, and å-Viniferin Production in Grapevine (Vitis vinifera L.) Berries Infected by Aspergillus carbonarius
Luigi Bavaresco, Silvia Vezzulli, Silvia Civardi, Matteo Gatti, Paola Battilani, Amedeo Pietri, and Federico Ferrari. J. Agric. Food Chem., 56 (6), 20
Berries of Vitis vinifera L. cv. Merlot, grown on a neutral or calcareous soil, were infected, at phenological phases of veraison and ripening, by a conidial suspension of Aspergillus carbonarius t...
Published on: 24/09/2008
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Copper Fungicide Residues in Australian Vineyard Soils
Adam M. Wightwick, Mahabubur R. Mollah, Debra L. Partington, and Graeme Allinson, J. Agric. Food Chem., 56 (7), 2457–2464, 2008.
Copper (Cu) concentrations were measured in Australian vineyard soils to assess the extent and magnitude of Cu accumulation resulting from the use of Cu-based fungicides and to indicate the likely ...
Published on: 26/08/2008
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ESTIMATION OF THE PHENOLIC MATURITY OF RED GRAPES USING THE STANDARD ITV METHOD
CAYLA Laure and RENARD Romain– ITV France
For several years, I.T.V. France has been working on a method to estimate the polyphenolic potential of red grape harvests, called the Standard ITV Method. This method could be suitable to provide ...
Published on: 24/06/2008
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CARBON BALANCE®: FROM THE VINE TO THE BOTTLE
Sébastien Kerner & Joël Rochard, Institut Français de le Vigne et du Vin (ENTAV - IFV France)
The climate is an important component for « terroirs ». Since 1898, the Swedish scientist Arrhenius had envisaged global warming due to the combustion of fossil fuels with the aim to fight against ...
Published on: 24/06/2008
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Qualitative precision irrigation in the vineyard
Hernán OJEDA, UE999 Pech Rouge, INRA, F-11430 Gruissan, France, Synthesis article about the intervention held at Enoforum, 13-15 March, Piacenza, Ital
The current environmental changes and viti-viniculture crisis have caused an adaptive evolution of the cultural techniques applied in Mediterranean vineyards. The increases of average temperatures as
Published on: 25/05/2008
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Partial Shading of Cabernet Sauvignon and Shiraz Vines Altered Wine Color and Mouthfeel Attributes, but Increased Exposure Had Little Impact
Venetia L. Joscelyne, Mark O. Downey, Marica Mazza, and Susan E. P. Bastian, J. Agric. Food Chem., 55 (26), 10888–10896
Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma,
Published on: 24/04/2008
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PANORAMA AND SYNTHESIS OF THE 8TH INTERNATIONAL OENOLOGICAL SYMPOSIUM OF BORDEAUX- JUNE 2007
Sophie PALLAS, Oenologist
Close to 200 communications, of which 42 were selected for the event extending over 2 days and a half, further completed by some twenty workshops: due to this extent, it is not possible to be exhau...
Published on: 24/04/2008
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VITICULTURAL FACTORS AND RESVERATROL IN GRAPES AND WINE
Luigi BAVARESCO, Matteo GATTI, Maria Isabel van Zeller de Macedo Basto GONÇALVES
The resveratrol is a phenolic compound synthesised by the herbaceous parts and by the skins and berry and is believed to have health properties. This substance belongs to the chemical species of th...
Published on: 24/04/2008
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