Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

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].

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions.

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.