Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

The consumption of wine in traditional wine-producing countries like Italy, Spain, and France is decreasing.

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

The soil plays a key role in viticulture since it defines the planting depth, development and aeration of the root system and also controls the absorption of mineral elements and water conditions of the plant

Aim: This study aimed to evaluate whether irrigation of Touriga Nacional in Douro Demarcated Region (DDR) can partly mitigate the negative impacts of ongoing climate change on grapevine yield and quality and its impact on plant metabolism.