Session dedicated to international public research – April 20, 10:00 am
During the two days of the congress, there will be an uninterrupted series of presentations by internationally renowned academics, researchers and technicians. The first session on Wednesday, April 20, will be dedicated to the vineyard.
Application of electrolyzed water in the vineyard as an alternative treatment and effect on grape and wine quality
Chantal MAURY – USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, Angers, France
Electrolyzed water (EW) is one of the possible alternatives to the use of phytochemicals when the grapevine is not too affected by the disease. The objective of the work presented by Chantal Maury was to characterize the effect of the use of EW on grape and wine quality compared to that obtained with organic and conventional production, in vineyard plots in production. The results show interesting and positive effects on the polyphenol composition of young wines and, in general, the absence of a negative impact on the sensory profile of the wine.
Field variability management through precision viticulture: case studies in small vineyards
Matteo GATTI – DIPROVES Università Cattolica S.C. di Piacenza, Italy
Field variability can be managed through precision viticulture (PV) protocols that seek to identify homogeneous zones and implement zone-specific operations, including selective harvesting (SH). A 3-year study showed that two distinct sectors can be identified in the same vineyard, and SH can help to exploit the variability of the vineyard and grapes in the same plot, from the production of young sparkling wines to still wines in barrels.
ORAL PRESENTATIONS ITALIAN RESEARCH
European consumers’ preference for wines made from fungus-resistant grape varieties
Marc WEBER – DLR Rheinpfalz, Neustadt, Germany
Fungus resistant grape varieties (FRGV or PIWI) offer many benefits, such as lower pesticide use, higher prices and greater sustainability. Still, one of the main concerns of winemakers when talking about these varieties is a possible inferior wine quality. This study evaluated how European wine consumers value wines made from new FRGVs compared to traditional V. vinifera varieties, and the results showed the same level of preference for FRGV and V. vinifera wines by both consumers and experts.
