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

Grapevine pruning is one of the most important practices in the vineyards. Winegrowers use it to provide the vines the shape needed, or to maintain it once achieved, and also to balance vegetative growth and fruit production. In the last decades, careless pruning has been blamed, among other factors, as responsible of the vineyard decay that is been observed even in young vines. However, to our knowledge, there is a lack of systematic research trying to elucidate to which extent the pruning method used affects plant development or its susceptibility to grapevine trunk diseases (GTD). Within this context, the aim of this work is to study the influence of different pruning method strategies on the development of field-planted young vines.

The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape’s oenological potential.

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

Red wine production relies on the alcoholic fermentation of grape must, conducted either through the inoculation of selected yeast cultures, or spontaneously with a complex microbial ecosystem comprising indigenous Saccharomyces and non-Saccharomyces strains.