REVINE project : regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.