REDWINE project: use of Chlorella vulgaris to prevent biotic and abiotic stress in Palmela’s region, Portugal, vineyards

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months

Esca is one of the major grapevine trunk diseases that cause vineyards decline and important economic losses in vineyards.

Viticulture and wine production have a historical tradition in Istria. First written document of vine cultivation in this area date since antiquity. The most wide spread vine variety in Istria is Istrian Malvasia (white variety), and it capture about 60% of total vineyard surface in Istria today.

Agriculture faces many global warming challenges especially in the Mediterranean region. Many strategies have been proposed in viticulture to manage global warming. Rootstocks are among them since they may affect water uptake and the scion’s performance.
The study conducted in La Rioja, Spain, aimed to investigate the impact of different rootstocks (1103P and 161-49C) on the performance of the Tempranillo grapevine scion over a three-day cycles under drought and extreme conditions, specifically during a heatwave in July 2022, with maximum air temperatures up to 40ºC and average daily temperatures of 29.1ºC.

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.