Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.
The cost-effectiveness of a winery requires constant cost control in order to ensure competitiveness on the wine market.
Agriculture is one of the largest contributors to environmental pollution and causing significant impacts on human health, ecosystems, and resource availability.
As six on the nine planetary boundaries have already been crossed, putting our safe life on Earth at risk (Rockström et al., 2024) and agriculture is significantly responsible for it (Campbell et al., 2017), viticulture, faces the challenge of reducing its environmental impacts through fundamental changes to its practices.
In viticulture, microbial communities – particularly fungi – play a vital role in plant health, disease management, and grape quality.
Investigating vineyard floor management is essential as these practices directly impact soil health, vine growth, and grape quality.
Fungicide spraying is a common viticultural practice that occurs throughout the growth season that protects developing vines and bunches against diseases caused by fungi or oomycetes.