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

When considering the application of a systemic approach to assess the intrinsic complexity of agricultural production, the following question immediately arises

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Structure-function relationships between the polysaccharide part of S. cerevisiae Mannoprotein Pools (MPs) and their potential to interact with anthocyanins and Protein-Tannins aggregates was previously assessed [1,2].

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.