Characterization of the Origin Denomination “Ribeira Sacra”

During wine production process high attention to the microbiological control from fermentation of the grape must to bottling is necessary. In fact, control of the indigenous microflora of the grape ensures correct fermentation activity of the inoculated starter, while control of the microorganisms in the finished wine is essential to prevent wine spoilage and to ensure the dominance of the desired bacteria when malolactic fermentation is required (Mas and Portillo, 2022).

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

Viral diseases are a significant cause of both decreased grape quality and vineyard production. Important agents include grapevine leafroll-associated virus (glravs) and grapevine rupestris stem pitting-associated virus (grspav). However, conducting phytosanitary analysis of vineyards for viruses on-site is challenging, and molecular testing is generally expensive.

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.