Radiation-associated effects on regulated deficit irrigation management in grapevine cv. Cabernet Sauvignon

Vineyards harbor a myriad of microorganisms that interact with each other and with the grapevines. Some microorganisms are plant pathogens, such as the oomycete Plasmopara viticola that causes grapevine downy mildew. Others, such as plant growth promoting bacteria and disease biocontrol agents, have a positive influence on vine health. The present study aims to (1) investigate whether vine-based culture media increase the cultivability of the grapevine microbiota, in comparison to standard culture media and (2) identify and isolate bacterial taxa naturally present in grapevine leaves and significantly more abundant in plots showing low susceptibility to downy mildew.

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

Sulfur dioxide is the most commonly used additive in oenology to protect wine from oxidation and microorganisms. Once added to wine SO2 is able to react with carbonyl compounds to form carbonyl bisulfites what affects their reactivity.

Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.