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

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot, leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors.

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).