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

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.

Pendant une période de trois années le comportement productif et qualitatif de trois cépages tous indigènes de la région de Campania (Italie méridionale) dans deux terroirs de l’île d’Ischia a été étudié; ceci pour obtenir quelques indications préliminaires sur le comportement productif et qualitatif des cépages et sur la qualité des vins.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Since 1998, the GiESCO (previously named GESCO: Groupe d’Etude des Systèmes de COnduite de la vigne) has provided the scientific community with relevant contributions to the study of terroirs. Here is a synthesis of the main terroir-related fields and the major ideas the GiESCO has developed: Basic Terroir Unit and climate, Vine Ecophysiology and microclimate – moderate drought, Vineyard heterogeneity and new technologies, Viticultural Terroir Unit and canopy management, Terroir – Territory and man.

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile.