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…

Feasibility of pre-fermentative oenological tannins addition to enhance volatile composition and aroma perception in white wines

Oenological tannins (OETs) are an alternative to sulphur dioxide due to their antioxidant and antioxidase properties in the early phase of winemaking [1,2].
Read More

The representation of the vines: from symbol to spectacle

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Read More

New biotechnological approaches for a comprehensive characterization of AGL11 and its molecular mechanism underlying seedlessness trait in table grape

In table grapes seedlessness is a crucial breeding target, mainly results from stenospermocarpy, linked to the Thompson Seedless variety. Several studies investigated the genetic control of seedlessness identifying AGL11, a MADS-box transcription factor, as a crucial gene.
We performed a deep investigation of the whole AGL11 gene sequence in a collection of grapevine varieties revealing three different promoter-CDS combinations. By investigating the expression of the three AGL11 alleles and evaluating their ability to activate the promoter region, we show that AGL11 regulates its transcription in a specific promoter-CDS manner. By a multi-AGL11 co-expression analysis we identified a methyl jasmonate esterase, an indole-3-acetate beta-glucosyltransferase, and an isoflavone reductase as top AGL11 candidate targets. In vivo experiments further confirmed AGL11 role in regulating these genes, demonstrating its significant influence in seed development and thus in seedlessness trait.

Read More

Bilan de l’impact des pratiques viticoles sur la qualité biologique des sols

Dans le cadre de TerclimPro 2025, Laure Gontier a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8481

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More