Cumulative effect of deficit irrigation and salinity on vine responses

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

In order to avoid the loss of grapevine intra-varietal diversity of DOCa Rioja grape varieties, Regional Government of La Rioja established a germplasm bank with more than 1.600 accessions, whose origin lies in the prospecting and sampling of ancient vineyards located throughout the whole region. 30 clones of Tempranillo and 13 clones of Graciano were preselected and multiplied in a new vineyard for further observations. The aim of this work is to describe the first results from the physiological characterization by an optical sensor of these preselected clones, which constitute the base of a new clonal selection that aims to increase the range of available certified clones and to improve the adaptation of these varieties to future objectives and environmental conditions.

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.