Volatile composition of wines elaborated from organic and non-organic grapes

The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.Peer Reviewe

Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard

Photosynthetic pigments, including carotenoids are important secondary metabolites, which play a key role in photosynthesis. There is little information about the effects of nitrogen and elicitor applications on chlorophyll and carotenoid concentrations in grapes. The aim of this work was therefore to study the effects of the foliar application of nitrogen sources and elicitors to Tempranillo, Garnacha and Graciano (Vitis vinifera L.) grapevines on chlorophyll and carotenoid contents. The results showed that β-carotene and lutein were the most abundant carotenoids in all the samples, ranging from 1336 and 227 to 7054 and 1382 μg/g, respectively. The applied treatments had greater impact on chlorophyll and carotenoid contents in Tempranillo grapes than in Graciano and Garnacha varieties. The content of chlorophyll was determined by the variety factor, while the concentration of carotenoids was influenced by the interaction of variety and treatment factors, depending on the type of foliar application.EEA MendozaFil: Gutiérrez Gamboa, Gastón. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Marín San Román, S. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Rubio Bretón, Pilar. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Pérez Alvarez, Eva Pilar. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Garde Cerdán, Teresa. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; Españ

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

Póster presentado en el XXV Congreso de la Sociedad Española de Microbiología (SEM), celebrado en Logroño del 7 al 10 de julio de 2015.Peer Reviewe

Nature-based strategies to regenerate the functioning and biodiversity of vineyards

16 páginas.- 2 figuras.- 1 Box.- 138 referenciasGrapevine is one of the most important perennial fruit crops worldwide. Historically, vineyards were compatible with soil conservation practices and multitrophic biodiversity, but vineyards are now generally eroded and biologically impoverished, making them more susceptible to pests and diseases. However, the idiosyncrasy of the wine sector places wine growers in a unique position to lead the adoption of a range of sustainable management strategies and, thus, to pioneer a wider transformation of the agricultural sector. In this article, we provide an overview of nature-based management strategies that may be used for the regeneration of the functioning and biodiversity of vineyards and that may also lead to improved plant nutrition, grape berry quality and the suppression of pathogens and pests. These strategies include the use of microbial and nonmicrobial biostimulants, fertilization with organic amendments as well as foliar fertilization with nature-based products, the use of cover crops and the reintegration of livestock in vineyards, especially sheep. We will also pay special attention to the implementation of circular economy in the vineyard in relation to the previously mentioned management strategies and will also discuss the importance of considering all these aspects from a holistic and integrative perspective, rather than taking them into account as single factors. Assuming the integral role of soils in the functioning of agroecosystems, soils will be considered transversally across all sections. Finally, we will argue that the time is now ripe for innovation from the public and private sectors to contribute to the sustainable management of vineyards while maintaining, or even improving, the profit margin for farmers and winemakers.This review article is, in part, the result of a workshop (I Jornadas ‘Suelos Vivos’ para la regeneración de la vida en suelos de viñedos gaditanos; https://suelosvivos.es/i-jornadas-suelos-vivos/) carried out within the context of the ‘Suelos Vivos’ Regional Operational Group of the EIP-Agri, which was celebrated between 23 and 24 March 2023 in Puerto Real, Cádiz. Raúl Ochoa-Hueso was supported by the Ramón y Cajal programme from the MICINN (RYC-2017 22032), by the Spanish Ministry of Science and Innovation for the I + D + i project PID2019-106004RA-I00 funded by MCIN/AEI/10.13039/501100011033, by the Fondo Europeo de Desarrollo Regional (FEDER) y la Consejería de Transformación Económica, Industria, Conocimiento y Universidades of the Junta de Andalucía (FEDER Andalucía 2014-2020 Objetivo temático ‘01 - Refuerzo de la investigación, el desarrollo tecnológico y la innovación’): P20_00323 (FUTUREVINES), and by the Fondo Europeo Agrícola de Desarrollo Rural (FEADER) through the ‘Ayudas a Grupos operativos de la Asociación Europea de Innovación (AEI) en materia de productividad y sostenibilidad agrícolas’, Referencia: GOPC-CA-20-0001. Manuel Delgado-Baquerizo acknowledges support from TED2021-130908B-C41/AEI/10.13039/501100011033/Unión Europea NextGenerationEU/PRTR and from the Spanish Ministry of Science and Innovation for the I + D + i project PID2020-115813RA-I00 funded by MCIN/AEI/10.13039/501100011033. Cristina Lazcano acknowledges support from the California Department of Food and Agriculture (21-0433-021-SF) and the Foundation for Food and Agriculture Research (FFAR, CA21-SS-0000000193). Lilia Serrano-Grijalva thanks the European Union's Horizon 2020 research and innovation programme who funded her work under the Marie Skłodowska-Curie Grant Agreement No. 890874Peer reviewe