Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Implementing alternative grapevine systems that incorporate sustainable strategies and innovative farming practices is essential. However, we lack tools for measuring the impact of these new practices on the overall sustainability of vineyards. DEXi PM Vigne (Gary et al., 2015) is a tool developed for ex ante assessment of the sustainability of grapevine cropping systems, from the plot to the farm scale. In the present study, we focused on implementing new strategies of integrated crop protection management with limited pesticide use in vineyards.

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.