The tolerance of grapevine rootstocks to water deficit is related to root morphology and xylem anatomy traits 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.