2022

Published: 5 January 2022

Drosophila suzukii, a species to monitor

Lionel Delbac, Raphaël Rouzes

Late pruning of the vine

Alain Deloire, Anne Pellegrino

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

Basile Pauthier, Sébastien Debuisson, Arnaud Descôtes

What could be the architectural forms of future vines adapted to climate change: a new challenge! Let’s discuss the Gobelet (Bush Vine)

Alain Deloire, Suzy Rogiers, Pilar Baeza Trujillo

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

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

Consequences of the 2021 season on yields from vineyards in Wallonia

Louis Delval, François Jonard, Mathieu Javaux

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

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

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

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

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

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

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 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

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

Quantification and identification of oxygen transfer phenomena through barrels

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

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

Quality assessment of drone spraying in steeply sloping vineyards

Xavier Delpuech, Henri Gorioux, Guilhem Pouxviel

The digital Mediterranean farm: 6 years’ experience of a model connected wine estate Part I: A project for training and cultural appropriation

Thomas Crestey, Bruno Tisseyre

Non-destructive methods for assessing smoke-derived compounds

Vasiliki Summerson, Claudia Gonzalez Viejo, Sigfredo Fuentes

The digital Mediterranean farm: 6 years’ experience of a model connected wine estate Part II: a project to form part of a successful digitization dynamic