Study the influence of wine water status on the various grape varieties, particularly their physiological characteristics and the grape- and wine quality.
To develop and use techniques and models to evaluate abiotic stress (transpirable soil water model; sapflow and hydraulic conductivity; detection of cavitation and embolism).
To adapt cultural techniques associated with canopy management (leaf/fruit ratio; plant density; training systems) and improve the impact of environmental constraints.
To study and observe on different sites physiological problems including berry shrivel and bunch necrosis, to determine the risk factors and develop strategies to combat them.
To develop appropriate training systems adapted to the various topographical conditions found in Swiss vineyards.
Develop and make the most of Swiss wine-growing regions by highlighting their potential.
Master and control the strength and production potential, manage the nitrogen nutrition by means of cultivation techniques, thus leading to an improvement in the quality of the wines.