Implications of the nature of organic mulches used in vineyards on grapevine water status, yield, berry quality and biological soil health  

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.