Copper reduction strategy for sangiovese in organic viticulture

Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.

The characterization of the plant is the obliged pathway between the environment and the product. The responses of the plant amplify or reduce the variations of the environment, while determining directly the type and the quality of the products. These results are inscribed inside the Viticultural Terroir Unit (VTU). VTU is the complex interaction between the Basic Terroir Unit or BTU (interaction mesoclimate x soil/subsoil), the genotype (variety x rootstock), the management system, the oenological technologies. Thus, at the most complex level, a global biological triptych is found again : environment (source) x plant (structure) = produced and exchanged substances.

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.

In recent years, proteins endogenous to grape have become of great interest to the wine industry because they represent a new alternative to other biopolymers subjected to more legal restrictions (i.e. animal origin and synthetics) that can be used in technological applications to modulate sensory attributes such as wine color and have a positive impact on wine quality.

During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing