Exploring zoxamide sensitivity in Plasmopara viticola populations: implications for fungicide management in precision agriculture

Global warming is representing a major challenge for Mediterranean agriculture. Improving irrigation and identifying or obtaining varieties tolerant to water scarcity are being constantly pursued. In this research we contrasted 5 varieties commonly cultivated in many wine-growing areas (Merlot, Garnacha, Shyraz, Malvasia and Muscat of Alexandria) with other five varieties mainly cultivated in Andalusia, Spain (Palomino fino, Rome, Doradilla, Tinto Velasco and Pedro Ximénez).

The Columbia Basin, a semi-arid region centered in the eastern part of Washington State, is the second largest wine grape growing region in the United States and presently contains 10 American Viticultural Areas

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…

Sulphur dioxide (SO2) is a well-established preservative in the wine industry. Its ability to act in different stages of the process as an antioxidant and an antiseptic as main characteristics makes it versatile. However, the need for its reduction or even its replacement has been increasing by the regulatory authorities as well as by the final consumer. To understand the impact of SO2 during ageing on volatile organic compounds (VOCs) and amino acids (AAs) profiles, two white wines (one varietal and one blend) were aged under the same conditions, in the presence of different doses of SO2. After fermentation (t=0), 0, 30, 60, 90 and 120 mg/L of SO2 were applied, wines were kept over lees for 3 months (t=3), then were bottled after 3 (t=6) and 9 (t=12) months.