Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Zeowine: the synergy of zeolite and compost. Effects on vine physiology and grape quality

Zeowine: the synergy of zeolite and compost. Effects on vine physiology and grape quality

Abstract

The trial aims to improve the protection and management of the soil, the well-being of the plant and the quality of production in the wine supply chain organic and biodynamic, using an innovative product “ZEOWINE” resulting from the composting of waste of the wine and zeolite supply chain. At present, the use of zeolites in agriculture is a fast-spreading practice; their application to soils (both as natural zeolites and in combination with organic and mineral fertilizers) not only increases production but also leads to the exaltation of quality indices. The research was conducted in the 2019 season in San Miniato (Tuscany) on the vineyard of Sangiovese in production, performing the following inter-row treatments at the beginning of January: organic company fertilizer, zeolite (clinopthylolite) and zeowine (combination zeolite and corporate compost obtained through grape processing scraps) in the respective doses of 20 t/ha, 10 t/ha and 30 t/ha. Following the treatment, were measured gas exchanges and water potential, berry weight, °Brix, pH, acidity, total and extractable anthoclyanins and polyphenols. Treatments with Zeowine and zeolites reduced water stress. In Zeowine treatment, sugars are lower, while acidity, pH and berry weight do not vary from control. Statistical differences are also noted in the concentrations of anthoclyanins and polyphenols. Results suggest a positive impact of Zeowine treatment on physiology and quality characteristics in V.vinifera.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Eleonora Cataldo, Linda Salvi, Giovann Battista Mattii

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019 Sesto Fiorentino (FI), Italy

Contact the author

Keywords

ecophysiology, Zeowine, zeolite, water potential, compost

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Wine Oxidation

Wine longevity is a complex multifactor phenomenon in which the weight of the different factors is not well known. One of the key factors of wine longevity is related to its resistance to oxidation. This property can be defined as the ability of the wine, under an exposure to oxygen, to keep its color, avoid accumulation of acetaldehyde and Strecker aldehydes (SA), and keep as long as

Evaluating South African Chenin blanc wine styles using an LC-MS screening method

Sorting Chenin blanc is one of the most important white wine cultivars in South Africa. It has received a lot of attention and accolades in the past years and more research than ever is dedicated to this versatile cultivar. According to the Chenin blanc association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded
(RRU), and Rich and Ripe Wooded (RRW). They are traditionally established with the aid of expert sensory evaluation, but the cost and the (subjective) human factor are aspects to be taken into account. A more objective and possibly robust way of assessing and attributing these styles can be the use of chemical analysis.

Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Cabernet Sauvignon is one of the most important winegrape varieties in Chile. However, temperature raise and decreased rainfall due to climate change can lead to grape quality decrease in certain areas. Amino acids are essential as nitrogen source for yeast but also directly affect grape quality serving as precursors of certain volatile compounds that enhance the wine bouquet. Besides, glutathione is an important tripeptide acting as antioxidant, preventing the appearance of browning pigments in must and exerts a protective effect in volatile compounds.

Detection of spider mite using artificial intelligence in digital viticulture

Aim: Pests have a high impact on yield and grape quality in viticulture. An objective and rapid detection of pests under field conditions is needed. New sensing technologies and artificial intelligence could be used for pests detection in digital viticulture. The aim of this work was to apply computer vision and deep learning techniques for automatic detection of spider mite symptoms in grapevine under field conditions. 

Innovative water status monitoring of white grape varieties with on-plant sensors

Context and Purpose. Climate change presents significant challenges to agricultural sustainability, particularly through the increasing frequency of drought and water scarcity.