Since the late 20th century, growing awareness of environmental issues has led the wine industry to move towards practices that are less dependent on synthetic fungicides. However, the proposed alternatives — sustainable, organic or biodynamic viticulture — still rely heavily on plant protection products. To support the development of viticulture with lower input levels, the adoption of new varieties that are more tolerant to fungal diseases appears to be an essential lever for reducing both the quantity of plant protection products used and the frequency of their application.

Coordinated by three researchers at the forefront of work on vines tolerant to fungal diseases, this book addresses the issue comprehensively, covering scientific, technical, regulatory and professional aspects, as well as wine quality. It also explores the dynamics of acceptance of this disruptive form of viticulture by professionals and consumers. One of the strengths of this book lies in the contribution of leading French and European experts, providing a complete and up-to-date overview of the topic in France, Europe and worldwide.

Contents:
1 – Principles of grapevine genetic improvement.
2 – History of grapevine hybridisation.
3 – Sources and mechanisms of resistance.
4 – Agronomic and oenological traits to be included in selection.
5 – Main contemporary French programmes.
6 – Main contemporary European programmes.
7 – Main contemporary global programmes.
8 – French experimental networks.
9 – Oenological characteristics of wines made from varieties tolerant to fungal diseases.
10 – Regulatory and organisational framework for the development of new varieties.
11 – Economic and social aspects.