Integrated management of grapevine trunk diseases: recent advances and practical application in the vineyard
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.
Current developments in the sustainable control of grapevine fungal diseases
Downy mildew, powdery mildew and grey mould occur in vineyards to varying degrees in every growing season.
Vine irrigation: practical strategies
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.
Research and innovation in the wine sector: The ICVV and the I-ReWater Project in response to water-management challenges
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.
LivingSoiLL: innovative solutions to mitigate soil degradation in vineyards
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.
A three-year field study on the impact of different nitrogen fertilisation strategies on yeast-assimilable nitrogen (YAN)
Efficient nitrogen fertilisation in viticulture has the dual challenge of enhancing grape quality while reducing the environmental impacts associated with nitrogen use.
Autochthonous Metschnikowia sp. as a biological tool for protein stabilization and aroma enhancement in wine
The use of non-Saccharomyces yeasts is gaining increasing interest as a strategy to enhance wine quality while reducing the need for technological additives.
Sparkling wine identity: designing texture and predictive intelligence
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
Optimization of low-temperature vacuum distillation aimed at reducing the alcohol content in regional wines: impact on oenological, aromatic, and phenolic characteristics
Recent market analyses indicate a sustained increase in consumer demand for low-alcohol wines, in line with the growing interest in health-oriented products [1].
Non-Saccharomyces yeast-based fermentation approaches for reduced alcohol production in winemaking
Recent consumer trends indicate a growing demand for wines with lower alcohol content.
Sustainable strategies from the vineyard to the winery to obtain low-sugar grapes and dealcoholized wine
Climate change is causing a progressive increase in grape sugar concentration and, consequently, in wine alcohol content, compromising wine typicity and reducing consumer appeal, as demand increasingly shifts towards lower- and no-alcohol wines.
Use of biostimulants as an alternative to synthetic chemical plant protection products
The control of grapevine fungal diseases such as powdery mildew (Erysiphe necator) and downy mildew (Plasmopara viticola) traditionally relies on sulfur- and copper-based products.
Impact of anti-hail netting on secondary metabolites of Nebbiolo grapes and on wine quality
Current climate change-related challenges are increasingly exposing grapevines to abiotic stresses, such as extreme heat and intense solar radiation, particularly during the ripening period.
Changes in sensory and chromatic properties in dealcoholised wines using the GoLO technique
The processes for dealcoholizing wine have multiplied in recent years due to factors such as the increase in alcohol content caused by global warming, as well as changes in drinking habits.
Study of lactic acid bacteria as bioprotective agents in oenology
Bioprotection is used in agriculture and food production to protect raw materials from harmful microorganisms through the addition of living microorganisms or their metabolites.
Use of lactic acid bacteria for must acidification and bioprotection
Climate change is altering grape composition, producing musts with more sugar and fewer organic acids.
Portable detection strategies for wine microorganisms using colorimetric LAMP and lateral-flow dipstick assays
Effective detection of wine microorganisms is essential for product quality, stability and consumer safety.
Characterisation of ellagitannins in Quercus alba wood for wine ageing
Oak wood is used for wine and spirit ageing because it transfers compounds and small amounts of oxygen to the beverage.
Chemical and chromatic evolution of Oloroso wine during the seasoning of alternative oenological wood formats: chains
Alternative wood formats such as chips, blocks and chains are increasingly used to optimise the ageing of wines and spirits.
Antimicrobial properties of wood used for ageing wines and spirits
This study investigated the biocidal properties, chemical characteristics and antioxidant activity of hydroalcoholic extracts obtained from wood used to age wines and spirits in the Jerez region.