Rootstock influence on xylem embolized vulnerability and scion behavior under severe water deficit

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.

Chile is considered vulnerable to climate change; and these phenomena affect several mechanisms in the grape physiology and quality. The global temperature increase affects sugar contents, organic acids, and phenolic compounds in grapes, producing an imbalance maturity. In this sense, an alternative to reduce the impact is to perform pruning after vine budburst, known as “Late Pruning” (LP).

Mandilaria, a red grape variety indigenous to the Aegean islands, is well known for its robust tannins and pronounced astringency, which can challenge the palatability and marketability of its wines. The aim of this study was the reduction of astringency in wines made exclusively from mandilaria grapes through dehydrations practices and targeted winery applications.

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.

Pruning vine-shoots are a viticulture waste that have been traditionally poorly exploited in relation to its chemical minority composition related to phenolic and volatile compounds. In this line, toasted vine-shoots supposes a proposal of enological tool to use to modulate the chemical and sensorial profile of wines. From a phenolic point of view, when vine-shoots are used during winemaking mainly influence to increase the flavanols and stilbenes content, mostly trans-resveratrol, as also an increasing in the sweet tannins and decreasing the green character and total anthocyanins, changing the violet for garnet colour.