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…

Factors involved in the acumulation of acetic acid inside the grapes during winemaking by carbonic maceration

Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).
Read More

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

Read More

Water status modelling: impact of local rainfall variability in Burgundy (France)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Color stabilization properties of oenological tannins

The use of oenological tannins is authorized for many years by the OIV and advised for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins interactions to produce deeply colored wines with great color stability during aging.

Read More

Chenin Blanc Old Vine character: evaluating a typicality concept by data mining experts’ reviews and producers’ tasting notes

Concepts such as typicality are difficult to demonstrate using the limited set of samples that can be subjected to sensory evaluation. This is due both to the complexity of the concept and to the limitations of traditional sensory evaluation (number of samples per session, panel fatigue, the need for multiple sessions and methods, etc.). On the other hand, there is a large amount of data already available, accumulated through many years of consistent evaluation. These data are held in repositories (such as Platter’s Wine Guide in the case of South Africa Wine, wineonaplatter.com) and in technical notes provided by the producers.

Read More