Viticulture and climate: from global to local

The phenolic profiles of little known red grape cultivars, namely Garnacho, Moribel and Tinto Fragoso, which are autochthonous from the Spanish region of La Mancha (ca. 600,000 ha of vineyards) have been studied over the consecutive seasons of years 2013 and 2014. The study was separately performed over the skins, the pulp and the seeds, and comprised the following phenolic types: anthocyanins, flavonols, hydroxycinnamic acid derivatives (HCADs), total proanthocyanidins (PAs) and their structural features. The selected grape cultivars belong to the Vine Germplasm Bank created in this region in order to preserve the great diversity of genotypes grown in La Mancha.

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

The contribution of sulfur compounds to wine aroma has been studied for several years, as their role can be either positive, contributing to the fruitiness and typicity of some white wines like Sauvignon blanc, or negative when related to off-flavours caused by H2S.

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

The growing demand for renewable energy and sustainable agricultural practices has highlighted the potential of agrivoltaics (Agri-PV) as a promising solution, particularly in the context of German viticulture.