Organic production in Mediterranean areas towards a sustainable viticulture

Abstract

The successive increase of the average temperature associated with climate change seriously affects the managing of vineyards, in both the vine growth development and the composition and grape quality. In order to preserve a sustainable viticulture in the Mediterranean areas, this research is based on organic farming management but introducing new genetic material to improve the wine quality. The essay is located within the vineyards of the University of Tarragona(Spain) close to the sea.  Vines grow on a fertile soil (terra rossa), with loamy texture, basic pH (8.2), 56% of carbonates and a medium water holding capacity. Four different types of organic treatments were evaluated in three varieties: red Grenache (GN), Cabernet sauvignon (CS)and Marselan (MN), resulting from the crossing from the former ones. Each combination has 4 repetitions with 17 grapevines each. In 2015 and 2016 vintage, leaf water potential was measured along the cycle, yields and Ravaz Index (RI) were determined together with the composition and quality of grape and wine. As for bunch parameters, berry size is closer to CS, whilst leaf water response and phenol content of MN ranges values amongst GN and CS. In general, organic treatments based on phytotherapy and biofertilizers caused a minor decrease in leaf water potentials than the common organic control. Wine anthocyanin concentration was higher under the phytotherapy and biofertilizer treatments.