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

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Grapevine downy mildew, caused by the oomycete Plasmopara viticola, is responsible for significant economic losses each year and for a large proportion of the fungicides used in viticulture.

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Cyclodextrins are complex cyclic oligosaccharides of glucose units. They are produced from the breakdown of starch by the enzymatic reaction of glucosyltransferase. The result is a ring-shaped molecule with a cavity with a hydrophilic outer part and a hydrophobic inner part. As a consequence of this cavity, cyclodextrin is able to form complexes with non-polar organic molecules [1,2].

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries