Vulnerability of vineyard soils to compaction: the case study of DOC Piave (Veneto region, Italy)

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems

Climate change strongly affects the wine-growing sector which increasingly requires in situ adaptation strategies aimed at preserving the sustainability of production. Investigating microclimate becomes crucial in comprehending environmental pressures on plants. The microclimatic investigation conducted in the Orvieto PDO (central Italy) allowed us to highlight the climatic dynamics occurring in the last 25 years and the frequency and intensity of abiotic stresses. Two management strategies for the canopy were identified: early defoliation (ELR) and foliar application of Basalt Flour ® (FB) compared to the ordinary management (C) of the company (bud selection and topping). The effects on plant vigour indices (LAI), resource allocation in terms of carbon stored in the above-ground organs of the vine, and the microclimate of the canopy and the berry were evaluated. In particular, microclimate was evaluated through a network of sensors connected wirelessly (Wireless Sensor Network), dedicated to collecting information on temperature and humidity in the canopy and clusters.

Over the next 25 years, the Intergovernmental Panel on Climate Change (IPCC 2013) predicts a ~20% increase in atmospheric carbon dioxide (CO2) concentration compared to the current level. Concurrently, temperatures are steadily rising. Grapevines, known for their climate sensitivity, will show changes in phenology, physiological processes and grape compositions in response. Investigating eco-physiological processes provides insights into the response of field-grown grapevines to elevated CO2 conditions. A Free Air Carbon Dioxide Enrichment (FACE) facility was established in the Rheingau region of Germany. Two grapevine varieties (Vitis vinifera L., cvs. Riesling and Cabernet Sauvignon) were planted, with the VineyardFACE comprising three rings with ambient atmospheric CO2 (approx. 400 – 420 ppm from 2014 to 2023, aCO2) and three rings with elevated CO2 concentration (+20% to ambient; eCO2).

The content of 3-sulfanyl-1-hexanol and its acetate ester in wine is affected by a number of factors, including the concentration of its precursors S-3-(hexan-1-ol)-L-glutathione (G-3SH),