Techniques for sunburn reduction in bunches in Vitis vinifera L. cv. Graciano

Grape postharvest dehydration is a widely used technique for the special wines production, where genetic features, ripeness degree and environmental factors strongly influence the metabolic processes [1].

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Nel presente studio si è ricercata la possibilità di associare l’uva al territorio mediante parametri chimici indipendenti da variabili climatiche ed antropiche.

The new EU Green Deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050.
REDWine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The Living Lab will be able to utilize 2 ton of fermentation off-gas/year (90% of total CO2 produced in the fermenter) and 80 m3 of liquid effluent (100% of the liquid effluent generated during fermenter washing) to produce 1 ton (dry weight) of Chlorella biomass/year. This biomass will be processed under a downstream extraction process to obtain added-value extracts and applied in food, cosmetic and agricultural end-products and to generate a new EcoWine. REDWine will focus on the recovery of off-gas from a 20.000L fermenter of red wine production existing in Adega Cooperativa de Palmela (ACP, located in Palmela, Portugal).

Microbes play key roles on crop nutrient availability via biogeochemical cycles, rhizosphere interactions with roots as well as on plant growth and health. Recent advances in technologies, such as High Throughput Sequencing Techniques, allowed to gain deeper insight on the structure of bacterial and fungal communities associated with soil, rhizosphere and plant phyllosphere. Over the past 10 years, numerous scientific studies have been carried out on the microbial component of the vineyard. Whether the soil or grape compartments have been taken into account, many studies agree on the evidence of regional delineations of microbial communities, that may contribute to regional wine characteristics and typicity. Some authors proposed the term “microbial terroir” including “yeast terroir” for grapes to describe the connection between microbial biogeography and regional wine characteristics. Many factors are involved in terroir including climate, soil, cultivar and human practices as well as their interactions. Studies considering “microbial terroir” greatly contributed to improve our knowledge on factors that shape the vineyard microbial structure and diversity. However, the potential impact of “microbial terroir” on wine composition has yet not received strong scientific evidence and many questions remain to be addressed, related to the functional characterization of the microbial community and its impact on plant physiology and grape composition, the origins and interannual stability of vineyard microbiota, as well as their impact on wine sensorial attributes. The presentation will give an overview on the role of microbiota as a terroir component and will highlight future perspectives and challenges on this key subject for the wine industry.