Zonificación vitícola y aplicación a la D.O. Montilla-Moriles, usando como referencia la variedad ‘Pedro Ximenes’

Viticulture in Greece is the oldest, but in recent years there has been a reduction of areas intended for the production of wine products. The article contains data on viticulture in Greece. Over time, the land of Greek vineyards is fluctuating. There is a trend towards a decrease in areas in connection with the quota of products from the EU.

The introduction into the Italian wine supply chain of the latest generation of fungi-resistant grapevine varieties, endowed with a greater or lesser strong resistance to downy and powdery mildews, represents a valid tool of making viticulture more sustainable, particularly in northern regions of the peninsula, where climatic conditions accentuate the pressure of fungal diseases. However, the affirmation of resistant varieties is a function of their agronomic value, as well as of their oenological and sensorial value. The purpose of this study was to evaluate in detail the sensory potential of the new resistant varieties, in order to understand their real possibility of inclusion in the modern global enological context.

The microbial composition of the soil is an important factor to consider in viticulture, since its influence on the “terroir” and on the organoleptic properties of the wine have been demonstrated. Different agronomic techniques have the potential to modify the composition and functionality of the soil microbial community. Maintaining green covers is known to increase soil microbial diversity. The direct application of inoculum of beneficial microorganisms to the soil has also been used to increase their abundance. However, the environmental conditions of each site seem to have a determining weight in the result of these practices. In this study, we compared the effect on the microbial community of a cover crop with legumes in autumn and the inoculation of grapevines with commercial inoculum bases on Rhizophagus irregularis and Funeliformis mosseae in the previous spring. The study has been carried out in a vineyard in Binissalem, Mallorca, Spain. After applying the treatments, we will analyze the soil microbial communities using the data obtained from Illumina amplification of soil DNA from the 16S and ITS regions to analyze bacteria and fungi community, respectively. In addition, we will record the physicochemical characteristics of the soil at each sampling point. The result showed that agronomic management, in the short term, has less influence than soil characteristics on the composition of the soil microbiome. With these results, we can conclude that in a vineyard, agricultural techniques should focus on improving the characteristics of the soil to improve the biodiversity of the soil microbiota.

The vine is colonized by a multitude of micro-organisms (fungi, bacteria, oomycetes) mainly coming from the microbial reservoir constituted by the soil. These microorganisms have positive or negative effects on the vine (protection against pathogens, resistance to abiotic stress, nutrition, but also triggering of diseases) (Fournier, Pellan et al. 2022). In addition to these functional roles, they respond quickly to environmental changes (climate, cultural practices) which could make them good bioindicators of the functioning of the wine ecosystem.

Vegetative growth and yield are reported to affect grape and wine quality. They can be controlled through different techniques linked to vine management. The objective of this research was to determine the effect of vine vigour and number of clusters per vine on physicochemical composition and phenolic profile of red wines. The experiment was carried out during two vegetative cycles, with cv. Cabernet Sauvignon grafted onto Paulsen 1103. Three vine vigour were defined, according to shoot weight at previous harvests, being low, medium and high. Five treatments of number of clusters were used for each vigour, with 15, 22, 29, 36, and 45 clusters per vine. Grapes from all treatments were harvested in the same day from Brix and total acidity criteria. Thirty days after bottling, classical analyzes and phenolic compounds were performed. As results, different responses were obtained from each vintage. In 2020, a dry season from veraison to harvest, grapes and wines obtained from low vigour treatment and 45 clusters per vine was the highest in sugar and alcohol content respectively, while grapes and wines from high vigour and 15 clusters presented the lowest sugar and alcohol content. Total anthocyanins were higher in treatment with low vigour and 15 clusters, while the lowest amounts were found in low vigour with 45 clusters, as well as medium and high vigour with 36 clusters per vine. Total tannins were higher in high vigour with 22 clusters and medium vigour with 29 clusters, while were lower in low vigour with 36 clusters. In 2021, a wet season at harvest, responses were different, and great variations were observed between treatments. As conclusions, yield and vine vigour had strong influence on grape and wine quality, promoting different enological potentials on which can be indicated/used for aging strategies of red and even rosé wines.