Main viticultural soils in Castilla – La Mancha (Spain)

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

In Douro Region, vineyards are usually planted on hillsides with steep sloops. The models currently used for planting those vineyards are, depending on the initial slope of the hillside, vertical planting or terraces.

In this video recording of the IVES science meeting 2021, Alice Maria Correia Vilela (University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about bio-modulating wine acidity: the role of non-Saccharomyces yeasts. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.

REVINE is a 3 year European projected funded by PRIMA programme which proposes the adoption of regenerative agriculture practices with an innovative and original perspective, in order to improve the resilience of vineyards to climate change in the Mediterranean area.
Regenerative agriculture ameliorates soil structure and microbial biodiversity that, in turn, leads to crop resilience against biotic and abiotic stressful factors. Moreover, enrichment of beneficial microbes in the rhizosphere, such as PGPR and PGPF, are known to trigger the plant immunity inducing the priming state.