The organic vineyard as a balanced ecosystem: Improved organic grape management and impacts on wine quality

Provost, Caroline; Pedneault, Karine

doi:10.1016/j.scienta.2016.04.024

Cited by 82 publications

(67 citation statements)

References 141 publications

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“…In this way, the utilization of cover crops in the vineyards cultivated in rainfed conditions and in Mediterranean regions is not straightforward since water is the limiting factor and there is a severe competition for this resource [11]. Lower pruning weights and shoot length, fewer lateral shoots, and higher canopy openness have been observed in cover cropped vineyards [9,12]. However, long-term cover cropping using clover, ryegrass, and fescue is restricted in areas where water availability is limited [13].…”

Section: Introductionmentioning

confidence: 99%

Influence of Type of Management and Climatic Conditions on Productive Behavior, Oenological Potential, and Soil Characteristics of a ‘Cabernet Sauvignon’ Vineyard

2019

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(1) Background: Degradation of soils and erosion have been described for most of the soils presented along the Maule Valley. Organic and integrated management promotes agroecosystem health, improving soil biological activity. Due to this, the aim of this research was to study the effect of organic, integrated, and conventional management on the productive, oenological and soil variables of a vineyard cultivated under semiarid conditions during 5 consecutive seasons; (2) Methods: Yield, grape and wine oenological, and soil physicochemical parameters were evaluated. Bioclimatic indices were calculated in the studied seasons; (3) Results: Conventional management allowed to improve yield and the number of bunches per vine compared to organic management. However, this latter enhanced mineral nitrogen and potassium content in soil. Based on bioclimatic indices, heat accumulation improved number of bunches per plant and most of the soil physicochemical parameters; (4) Conclusions: Organic management improved the accumulation of some microelements in soils at the expense of yield. Organic matter decreased along the study was carried out. Season was the conditioning factor of the variability of most of the studied parameters, while the interaction between season and type of management affected soluble solids, probable alcohol and pH in grapes, and total polyphenol index and pH in wines.

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Section: Introductionmentioning

confidence: 99%

Influence of Type of Management and Climatic Conditions on Productive Behavior, Oenological Potential, and Soil Characteristics of a ‘Cabernet Sauvignon’ Vineyard

2019

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“…Indeed, worldwide interest in organic farming has increased significantly over the last decade. Wine is no exception to this trend, as consumers are demanding organic wines and environmental friendly viticultural practices (Provost & Pedneault, 2016), the reduction of the total price of biotechnological processes, and environmentally friendlier methods for disposing of winemaking process waste products (Devesa-Rey et al, 2011). Organic wine production aims at producing a product with a high final quality while minimising the use of synthetic chemicals such as fertilisers, pesticides, fungicides and herbicides.…”

Section: Introductionmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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“…Kaolin is based on mineral products, is not toxic for human consumption and may significantly deter D. suzukii oviposition . Kaolin is viewed more as a physical control practice and is known to act as a repellent against a number of insects, offering an alternative to other insecticides …”

Section: Discussionmentioning

confidence: 99%

“…77 Kaolin is viewed more as a physical control practice and is known to act as a repellent against a number of insects, offering an alternative to other insecticides. 74 Most of the grape growers obtain information about D. suzukii from public institutions such as the cantonal agricultural advisory services as well as Agroscope. These entities strongly encourage the use of preventive measures, and this could account for the widespread use of sanitation measures.…”

Section: Discussionmentioning

confidence: 99%

Management strategies against Drosophila suzukii: insights into Swiss grape growers choices

Knapp

Mazzi

Finger

2019

Pest Management Science

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Background In 2017, we investigated measures adopted by Swiss grape growers in response to Drosophila suzukii by conducting a survey presenting information obtained from 372 growers on 1708 vineyards. Results We found the strategies adopted to be heterogeneous and largely dependent on grape variety (table vs. wine grapes). We identified six clusters of control methods to combat D. suzukii, the most important of which involves using a combination of control methods such as insecticides, mass trapping and sanitation measures, especially pinching of foliage or mowing and mulching. Grape growers in our sample rely primarily on information from public institutions or other growers and the majority plan to continue taking sanitation measures to combat D. suzukii. Conclusion Our results suggest that strategies adopted in Switzerland differ widely, not only between growers, but also at a vineyard and regional level. Thus, policies and extension services should be targeted (e.g. to varieties and regions) and tailored to types of growers. We find that preventive measures are important when combatting D. suzukii and can reduce post‐infestation measures such as pesticide usage. In our sample, biological insecticides, such as kaolin, played a vital role in the control of D. suzukii and merit further support. © 2019 Society of Chemical Industry

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The organic vineyard as a balanced ecosystem: Improved organic grape management and impacts on wine quality

Cited by 82 publications

References 141 publications

Influence of Type of Management and Climatic Conditions on Productive Behavior, Oenological Potential, and Soil Characteristics of a ‘Cabernet Sauvignon’ Vineyard

Influence of Type of Management and Climatic Conditions on Productive Behavior, Oenological Potential, and Soil Characteristics of a ‘Cabernet Sauvignon’ Vineyard

Microbial Resources and Innovation in the Wine Production Sector

Management strategies against Drosophila suzukii: insights into Swiss grape growers choices

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