Essential oil vapor triggers resistance pathways in Vitis vinifera and blocks plasmopora viticola infection

The red Italian variety Nebbiolo (Vitis vinifera L.), used in the production of the prestigious Barolo and Barbaresco wines, is renowned for its aromatic and structural complexity but also for its low color intensity.

According to the algorithm “A step back towards the future 4.1C”, (Cargnello,1986a, 1987d, 1988a.b, 1991, 1993, 1994b, 1995, 1999a.e, 2000b, 2007c, 2008a, 2009d, 2013; and according to the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, 2003 2015, 2017), the historical, applied philosophy and productive analysis connected to the innovations and to the “Certification of the Universal Holistic MetaEthical Sustainability 4.1C” “indexed new global production model 4.1C” has always been fundamental, especially for the “Prosecco Territory” and for the “Prosecco Wine” to design and implement their synergistic future “Sustainable and Certificable 4.1CC” according to the principles of the “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” by the GiESCO (Carbonneau and Cargnello, lc, Cargnello et Carbonneau, 2007, 2018), and of the Conegliano Campus 5.1C. (Cargnello, lc). Nowadays, people think that Prosecco is a wine from the Veneto Region (from Conegliano and Valdobbiadene in particular), while it comes from Friuli‐Venezia Giulia Region (in North Eastern Italy, such as Veneto) more precisely from “Prosecco” in the Municipality of Trieste (TS‐Italy), as documented in 1382 and in 1548, when Pier Andrea Mattioli, described “that ancient wine, which is born in Prosecco”, as a wine with the following characteristics “thin, clear, shiny, golden, odorous and pleasant to taste». In 1888 at the “Wine Fair” of Trieste there were the “Sparkling wine Prosecco” by Giovanni Balanc, by Giuseppe Klampferer and that one by Marino Luxa. In the 19th century, many expressed their appreciation for the “Prosecco” of Trieste. In order to implement intra and extra territorial and cross‐border relations, as well as, the “Certification of: Products, Companies, Territory, Bio‐MétaÉthique District 4.1C” of Prosecco, a series of activities and researches were conducted in 8 companies: 5 in the “Territory of Prosecco” (TS) in which the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, lc) have been successfully applied. In particolar: 1‐ new and original “Sustainable 4.1C global production model” developed also to prevent the problems caused by wild boar, roe deer, and birds while safeguarding their “psychophysical wellness”, as well as the “psychophysical wellness 4.1C” of the macro and micro flora and fauna, of the biodiversity, of the landscape, etc. (Cargnello, lc), 1.2‐ chemical weed control and “Non MetaEthics 4.1C” processing with the total grass growing of the ground without or with mowing, better if it is manual to protect grass, air and soil, 2‐ recovery of “Historic”: land, vineyards, vines, biodiversity, landscapes, productions, products, … , 3‐ production of the famous “Prosekar, also rosé, of Prosecco” and “Prosecco di Prosecco”, according to “A step back towards the future 4.1C” 4‐ to offer a deserved psychophysical well‐being to the “Prosecco Territory” and entrepreneurs. 

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

Sunburn results from a combination of excessive photosynthetically active radiation (PAR) and UV radiation and temperature that can be exacerbated by other stress factors such as water deficit. Sunburn is a physiological disorder that affects the visual and organoleptic properties of grapes. The appearance of brown and necrotic spots severely affects the commercial value of the fruit, and in extreme cases, significantly decreases yield. This damage occurs with some frequency in sensitive varieties such as Graciano.

This study assessed the suitability of grapevine growing in three DOs (Empordà, Pla de Bages and Penedès) of Catalonia (NE Spain) over the 21st century. For this purpose, an estimation of water needs and agroclimatic and phenological indicators was made. Climate change impacts were estimated at 1 km pixel resolution using temperature and precipitation projections from several general circulation models (GCM) and two climate change scenarios: RCP 4.5 (stabilization scenario) and RCP 8.5 (worst-case scenario). Potential crop evapotranspiration (following FAO procedure) and a daily water balance considering soil water holding capacity were used to estimate actual evapotranspiration of vines and, finally, water needs. Dynamics would be similar in the three DOs studied although the magnitude of impact differs. Water needs would be 2 and 3 times greater (ranging from 0 to more than 1500 m3/ha) than current water needs at both climate change scenarios. Moreover, blooming date would advance from 3 to 6 weeks, harvest date from 1 to 2.5 months, resulting in growing cycles from 10 to 80 days shorter. It should also be noted that frost risk would decrease from 6 to 76%, the number of days with temperatures above 30ºC during ripening would rise from 48 to 500% and tropical nights (minimum temperature >20ºC) at ripening would increase from 28 to 150%, depending on the scenario and the DOs. The impacts of climate change in the three DOs could result in significant limitations for grapevine cultivation and wine production if adaptive strategies are not applied. This result could serve as a basis for the design of specific and particular adaptation strategies to improve and maintain vineyards in the DOs studied and could be extrapolated to similar DOs and regions.