Fungicide spraying is a common viticultural practice that occurs throughout the growth season that protects developing vines and bunches against diseases caused by fungi or oomycetes.

Two treatments were studied in vines of cv. Tempranillo blanco (Vitis vinifera L.) during the 2012-2018 period in an experimental plot located in Rincón de Soto (La Rioja, Spain). Rainfed treatment (R0) was compared with respect to an irrigation treatment (R2) equivalent to 30% of the crop evapotranspiration (ET0) from fruitset to harvest phenological stages. Pre-veraison irrigation ranged from 43 (2014) to 66 mm/m2 (2018) while post-veraison irrigation ranged from 37 (2017) to 115 mm/m2 (2012).The normalized difference vegetation index (NDVI) was assessed by measures of reflectance, nutrients were determined by analysis of petioles sampled at veraison, grape production was determined at harvest as well as renewable wood weight was assessed at pruning time.

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality.

Biodiversity loss in agrosystems is partly due to landscape simplification (field enlargement, hedgerows removal…) that led to a loss of heterogeneity of the overall landscape.