Stomatal behaviour of three minority grapevine varieties grown in the La Mancha region (Spain)

Context and purpose of the study. Climate change in many Mediterranean wine-growing regions is resulting in lower rainfall and higher reference evapotranspiration, generally leading to reduced water availability for vines.

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Among the different strategies used in vine growing to fight against mold diseases, it can be pointed out the hybridation of traditional grape varieties with others, presenting a genetic resistance to pathogen attack. The research in this field has been encouraged in recent years due to the increased concern about human safety and environmental pollution linked to the use of agrochemicals. This approach allows to limit the number of treatments and the type of active compounds used in vine management. The environment determines the pressure degree of the diseases on vines and the biologic response of the plant to their attack.

According to the Kyoto Protocol objectives, it’s necessary to identify alternative carbon dioxide sinks, and vineyard soils could be a significant opportunity.