Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Grapevine cultivation is threatened by the global warming, which combines high temperatures and reduced rainfall, impacting in wine quality and even plant survival. Breeding for varieties resilient to these challenges must address plant traits such as tolerance to supraoptimal temperatures and optimized water use efficiency while minimizing productivity and quality losses. Stomatal abundance (SA) determines the maximum leaf potential for transpiration and thus water loss and cooling. Since SA results from a developmental process during leaf emergence and growth, knowledge on the genetic control of this process would provide specific targets for modification.

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]