Published: 5 January 2022

Table of Contents

Consequences of the 2021 season on yields from vineyards in Wallonia

Louis Delval, François Jonard, Mathieu Javaux

A few words on grapevine winter buds and pruning in consideration of sap flow

Alain Deloire, Carole Dumont, Massimo Giudici, Suzy Rogiers, Anne Pellegrino

Cover crops under the vines: a viable alternative for weed management in Mediterranean vineyards

Javier Abad, Diana Marín, Jose Felix Cibriaín, Ana Sagüés, Luis Gonzaga Santesteban

Late frost protection – what to retain from the Champagne experience?

Basile Pauthier, Sébastien Debuisson, Arnaud Descôtes

Late pruning of the vine

Alain Deloire, Anne Pellegrino

Drosophila suzukii, a species to monitor

Lionel Delbac, Raphaël Rouzes

Reducing possibly synthetic fungicide input by using vigor thresholded NDVI as early risk indicator of Botrytis bunch rot in vineyards

Marc Fermaud, Carolina Pañitrur-De la Fuente, Jean Roudet, Nicolás Verdugo-Vásquez, Mario Herrera Défaz, Jean Pascal Goutouly, César Acevedo-Opazo, Héctor Valdés-Gómez

Principles of vineyard establishment and strategies to delay ripening under a warming climate

Trinidad Morales-Henríquez, Gastón Gutiérrez-Gamboa, Wei Zheng, Fernando Martínez de Toda

Quantification and identification of oxygen transfer phenomena through barrels

Yang Qiu, Soizic Lacampagne, Marie Mirabel, Martine Mietton-Peuchot, Rémy Ghidossi

Impact of barrel toasting on the cognac eau-de-vie sensory profile

Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira

Origin of fresh mushroom off-flavor in wine

Eric Meistermann, Stéphanie Villaumé

A simple and effective method for the enzymatic analysis of fumaric acid in wine

Daniel Fernández-Vázquez, Nicolas Rozès, Joan M. Canals, Albert Bordons, Cristina Reguant, Fernando Zamora

Identification of enological yeasts and bacteria by MALDI-TOF mass spectrometry

Amélie Vallet-Courbin, Marine Lucas, Lucie Dutilh, Cécile Miot-Sertier, Sara Windholtz, Patrick Lucas, Isabelle Masneuf-Pomarede, Julie Maupeu

A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine

Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Angeliki Kouki, Nikolaos Zaharias, Yorgos Kotseridis

The synergism between SO2 and ethanol is the “villain” of yeasts at the beginning of the second fermentation of sparkling wines

Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines

Mariona Gil, Cristina Ubeda, V. Felipe Laurie, Álvaro Peña-Neira

Non-destructive methods for assessing smoke-derived compounds

Vasiliki Summerson, Claudia Gonzalez Viejo, Sigfredo Fuentes

Harmonising regulatory information on wine protected designation of origin in Europe

Sebastian Candiago, Simon Tscholl, Leonardo Bassani, Helder Fraga, Lukas Egarter Vigl

Evaluation of aerial drift during drone spraying of an artificial vineyard

Xavier Delpuech, Guilhem Pouxviel, Eric Cotteux, Adrien Verges, Jean-Paul Douzals

Quality assessment of drone spraying in steeply sloping vineyards

Xavier Delpuech, Henri Gorioux, Guilhem Pouxviel

The EoleDrift test bed: a new tool to help identify spraying techniques and practices to reduce drift in viticulture

Adrien Vergès, Xavier Delpuech, Sébastien Codis, Olivier Naud, Jean-Paul Douzals, Elodie Trinquier, Xavier Ribeyrolles, Jean-François Bonicel, David Bastidon, Yoan Hudebine, Adrien Lienard

Wine labelling with the list of ingredients: context, consumer’s perception and future challenges

Stéphane La Guerche, Mario Tomasoni, Ignacio Sanchez-Recarte, Pierre-Louis Teissedre, Riccardo Cotarella, Tatiana Svinartchuk, Jean-Claude Ruf