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

Climate change, particularly drought stress, threatens viticulture sustainability. Understanding scion-rootstock interactions and their link to the grapevine microbiome is key to improving vine health, productivity, and drought resilience.

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

According to the World Economic Forum and the European Union’s Biodiversity Strategy for 2030, the loss of biodiversity and the collapse of ecosystems are major threats facing humanity in the future.

Erysiphe necator Schwein is a fungus that causes grapevine powdery mildew. It is one of the most problematic pathogens attacking Vitis vinifera L. The pathogen infects all green parts of the plant and reduces grape yield and quality. The suppression on mildew-susceptible cultivars requires intensive use of fungicides against pathogen, which has negative impact on the environment and human health.

Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.