Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

From a fertility standpoint, the vine has to extract from the soil mineral substances necessary for its existence. However, the amount of certain available nutrients does not always correspond to a proportional increase in quality.

Early and accurate grapevine disease detection and surveillance are crucial for optimizing vineyard management practices.

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Grapevines (Vitis vinifera L.) require precise irrigation to maintain yield and quality, and the increasing use of reclaimed desalinated water for irrigation raises concerns about the accumulation of reverse osmosis concentrate (ROC), a high-salinity byproduct with no sustainable disposal solution.