Identification of the agronomical and landscape potentialities in Côtes du Rhône area (France)

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Agrivoltaics (AV), the innovative dual-use of land for agriculture and photovoltaic energy production on the same land, offers a promising solution to the challenges of expanding renewable energy without compromising valuable agricultural land.

Recent regulations concerning alcoholic beverages have prompted producers to revise their product labels to incorporate nutritional information. In this context, qr codes containing such information, known as e-labels, are now being employed on wine labels for the first time.

Grapes’ sun-drying is one of the most critical steps in the production of ‘Commandaria’, a dessert wine with Protected Designation of Origin that is exclusively produced in Cyprus from grapes of the two indigenous cultivars (Vitis vinifera L.), namely ‘Mavro’ and ‘Xynisteri’. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist.

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.