The Vitiviniculture research group in the UV investigates the influence of ecosystem factors on the growth of the vine and on the production and quality of grapes and wine. In order to define the optimum ripening of grapes, which will lead to higher quality in wine, we study the physiological responses of the plant to the medium and the evolution of quality compounds during grape ripening. The main objective of this research is the determination of phenolic compounds in the fruit. In addition, we make micro-vinifications and evaluate the result in wine. Climate conditions influence the growth of plants and also affect the processes of synthesis of some compounds, especially the most sensitive and important for the quality of black wines, phenolic compounds.
Water needs are another source of study as a winemaking technique that determines the balance between production and quality.
Pest control and soil fertility is another important area of study: the objective is to reconvert the land, protect natural predatory vineyard and control weeds without using chemicals.
Let us not leave aside the knowledge and deepening of viticulture 4.0: the ability to transform the vineyard crop digitally.
