/ R&D publications /

The transmission of knowledge is part of our culture

We innovate by researching

Many years of research and development at lab-scale, in greenhouses and real-condition field tests allow us to offer you all the potential and benefits of LalVigne products.

All our R&D projects are carried out in close collaboration with Universities and Research Institutes from numerous grape growing regions of the world.

Scientific Publications

Effects of foliar applications of a proline-rich specific yeast derivative on physiological and productive performances of field-grown grapevines (Vitis vinifera L.)

The study, carried out in collaboration with the Università Cattolica del Sacro Cuore, in  Piacenza, Italy and the Università degli Studi di Perugia, in Italy, demonstrates for the first time the potential benefits of proline-rich SYD application in vineyards subjected to multiple summer stress. Further studies should focus on the treatment effects on proline biosynthesis and gene expression.

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition. Food Research International 2019

This study, initiated in 2015, the University of Turin found that the treatments induced an +16 μm average increase in berry skin thickness, which makes the grapes more resistant to physical damage and pathogenous attacks. In Nebbiolo, LalVigne treatment enhanced the accumulation of anthocyanins (+33 mg/kg on average). The wines treated were richer in relative amounts of malvidin-3-glucoside

Impact of LalVigne MATURE on the synthesis of anthocyanins. ASEV Conference 2017

In this study carried out at the University of Bologna (Filippetti et al. 2017), it was shown how the application of LalVigne MATURE increases the activity of enzymes involved in the phenilpropanoid pathway, like the UFGT (flavonoid 3 O-glucosyltransferase) –  directly related with the synthesis of phenolic compounds such as anthocyanins –  during the grape maturation phase

Increased skin thickness. ASEV Conference 2016

In the publication by Giacosa et al. 2016, from the University of Turin, it was demonstrated that LalVigne increases berry skin thickness. The study shows how the application of LalVigne AROMA on Chardonnay and Cortese and LalVigne MATURE on Nebbiolo significantly increases the berry skin thickness of the treated grapes compared with the non-treated grapes

Increased phenolic maturity. S. Afr. J. Enol. Vitic. 2015

As part of his PhD Doctoral Thesis, Szabolcs Villangó studied in 2012 and 2013 the effect of the foliar application of LalVigne MATURE on Syrah in the cool climate wine region of Eger, Hungary. This study showed that grapes from treated vines had thicker skins than non-treated control grapes at all sampling dates in both vintages, and that phenolic ripening could be enhanced using the foliar spray. Therefore, more balanced wines with greater complexity could be produced without the danger of over ripening

Sauvignon Blanc wine aromas. Food Chemistry 2016

In this study, carried out at Stellenbosch University (Šuklje et al. 2016), the impact of LalVigne AROMA on Sauvignon Blanc grapes and resulting wines were analyzed. Results revealed that wines produced from LalVigne-treated grapes showed higher levels of glutathione and 3-SH and 3-SHA thiols, and demonstrated that after two months of storage the stability of aroma compounds in treated wines was higher, increasing its varietal expression

Action on phenolic and aromatic metabolism of grapes. OIV Congress 2017

After a four year study at CREA Conegliano in Italy, Tomasi et al. (2017) demonstrated how LalVigne AROMA increased the content of aromatic precursors on Glera while LalVigne MATUREincreased the level of total and extractable polyphenols on Merlot grapes compared to non-treated grapes. The increased polyphenols from the LalVigne treatment was similar to the amount increased in the 30% fruit thinning treatment