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

The interaction between tannins and salivary proteins is considered to be the basis of the phenomenon of wine astringency. Recently, some authors have revealed that some anthocyanins can also contribute to this mouthfeel sensation by interacting with proline rich proteins (PRPs). However, more studies are needed in order to elucidate the affinity of anthocyanins with these proteins.

The application of irrigation in vineyard cultivation continues to be a highly debated aspect in terms of the quantity and distribution of water throughout the vegetative growth period.

Bentonite fining is commonly used in oenology to remove all or parts of white wine proteins, which are known to be involved in haze formation. This fining is effective, but has disadvantages: it is not selective, thus molecules responsible for aroma are also removed, it causes substantial volume losses, and finally it generates wastes. Over the last decades, the knowledge of wine proteins has increased: they have been identified, their structures are known, some of them have been crystallized.

The 1365 ha of the Genevese vineyard are located at the south-western corner of the Swiss plateau, between 395m and 505 m altitude.

According to the Kyoto Protocol objectives, it’s necessary to identify alternative carbon dioxide sinks, and vineyard soils could be a significant opportunity.