Vineyard Management

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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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  Influence of Undervine Floor Management on Weed Competition, Vine Nutrition, and Yields of Pinot noir

  Gregory L. Hostetler, Ian A. Merwin, Michael G. Brown and Olga Padilla-Zakour, Am. J. Enol. Vitic. 58:4:421-430 (2007)

  Four undervine floor management techniques—composted bark mulch, reflective (white) and black geotextile mulches, and mechanical soil cultivation—were evaluated with regard to weed suppression, can...

  Published on: 22/03/2008

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  MODERN APPROACH TO THE RED GRAPE QUALITY MANAGEMENT

  CELOTTI Emilio, CARCERERI DE PRATI Giuseppe, FIORINI Paolo

  The recent years were marked by a significant development in the laboratory analytical methods for the analysis of the polyphenols in the red grapes. However, for the measurement at the receiving o...

  Published on: 28/01/2008

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  PROPOSAL FOR AN ALTERNATIVE PRODUCT TO ACIDIFY GRAPE MUSTS AND WINES

  Emilio CELOTTI, Paolo FIORINI, Sabrina CANTONI, Salvatore MARINO

  The possible use in winemaking of the cluster removed in thinning performed at the color change, as source of malic acid has been studied. The grape removed during the cluster thinning in the month...

  Published on: 20/12/2007

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  A SURVEY OF SEASONAL TEMPERATURES AND VINEYARD ALTITUDE INFLUENCES ON 2-METHOXY-3-ISOBUTYLPYRAZINE, C13-NORISOPRENOIDS, AND THE SENSORY PROFILE OF BRAZILIAN CABERNET SAUVIGNON WINES

  Leila Denise Falcão, Gilles de Revel, Marie Claire Perello, Anastasia Moutsiou, Mauro Celso Zanus, and Marilde T. Bordignon-Luiz, J. Agric. Food Chem.

  This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), - and -io

  Published on: 25/07/2007

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  INFLUENCE OF IRRIGATION ON VINE PERFORMANCE, FRUIT COMPOSITION, AND WINE QUALITY OF CHARDONNAY IN A COOL, HUMID CLIMATE

  Andrew G. Reynolds, Wesley D. Lowrey, Lydia Tomek, Javad Hakimi and Christiane de Savigny, Am. J. Enol. Vitic. 58:2:217-228 (2007)

  Five irrigation treatments (nonirrigated control; irrigation cut-offs imposed postbloom, lag phase, and veraison; and full season irrigation) were evaluated in an Ontario Chardonnay vineyard over a...

  Published on: 25/07/2007

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  CHANGES IN NORISOPRENOID LEVELS WITH LONG-TERM NITROGEN FERTILISATION IN DIFFERENT VINTAGES OF VITIS VINIFERA VAR. RIESLING WINES

  A.W. Linsenmeier and O. Löhnertz, S. Afr. J. Enol. Vitic., Vol. 28, No. 1, 2007

  C13-norisoprenoids were measured in Riesling wines produced from the 1996, 1997 and 2003 vintages within the scope of a long-term nitrogen (N) fertilisation experiment. The wines were made from trea

  Published on: 25/07/2007

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  GRAPEVINE SHOOT REMOVAL

  Laurent DARTIGOEYTE, Service Vigne et Vin, Chambre d’Agriculture de la Gironde

  Among the green intervention, the shoot removal is essential for the good equilibrium of the rootstock but also necessary for the optimal execution of certain cultural practices. Several techniques

  Published on: 25/07/2007

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