Efficient nitrogen fertilisation in viticulture has the dual challenge of enhancing grape quality while reducing the environmental impacts associated with nitrogen use.
Modern viticulture is threatened by the new context of global change. Prolonged and more severe droughts, together with substantial temperature increases, intensify water limitations for proper vineyard development and compromise the profitability and sustainability of grape growing.
Wine acidity and its impact on pH are critical parameters because of their influence on microbiological and physicochemical stability.
Downy mildew, powdery mildew and grey mould occur in vineyards to varying degrees in every growing season.
This presentation provides an overview of the studies and results presented at the GIENOL Congress, held in Córdoba from 13 to 16 April 2026, which reflect the latest advances in Spanish research in viticulture and oenology.
Grapevine trunk diseases (GTDs) are among the main phytosanitary threats to vineyard sustainability because of their widespread distribution, complex aetiology, associated yield losses and reduction of vineyard lifespan.
Climate change poses significant challenges to Mediterranean viticulture, including increased temperatures, reduced precipitation, and altered grape composition.
The EU is currently facing soil degradation, which is closely linked to agricultural intensification. A new paradigm for soil monitoring, restoration and protection must therefore involve farmers, scientists, businesses, policymakers and citizens.
This presentation will share studies conducted by our research group on oxygen management in wineries, covering both the physicochemical principles governing oxygen behaviour in wine and technological strategies for controlling its incorporation during different winemaking operations.
Protein instability in wine has long been recognised, yet it remains a difficult problem to solve.
I-ReWater analyses the current status of water resources in the SUDOE area, with particular attention to the use of reclaimed water in irrigated agriculture and its effects on crop production and quality, while promoting water resilience and security.
Alcohol plays a fundamental role in the chemical and sensory properties of wine, and its removal or reduction therefore causes a major imbalance.
A great sparkling wine must, first of all, be a great wine. It is not the bubble itself that provides the additional quality that neuroscience now recognises in this product category
Aging wine in oak barrels is widely used to improve its sensory and chemical properties. Traditionally, the barrel has mainly been regarded as a source of compounds transferred from wood to wine.
The impact of climatic conditions on vineyards is increasing every year. In many regions, irrigation has become necessary to achieve stable production and consistent quality.