Fertilization with Seaweed (Laminaria japonica) on the characteristics of the bunch and the quality of the grape must of ‘Cabernet Sauvignon’

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Vineyards from mild temperature, high humidity locations receive often treatments with fungicides to prevent damages produced by fungi responsible for mildium, oidium and botrytis infections. In addition, insecticides are also applied to vineyards to fight again pests, which affect directly, or indirectly (as vectors of different diseases), their productivity. A fraction of the above compounds reaches the soil of vineyards, either during application, or when released from the canopy of vines due to rain-wash-off. Thereafter, depending on soil conditions (pH, organic matter) and environmental variables (regimen of rain, slope of vineyards), they might persist in this compartment, be degraded and/or transferred to water masses, modifying the biodiversity of soils and/or affecting the quality of water reservoirs.

Field-grown crops such as grapevines, rely on ambient environmental conditions for growth and development.

Started in 1994, this project intends to explain quality of grapes and wines using data of soil, climate and vineyard that are currently used in field trials.