• The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Techniques and products in harmony with sustainable viticulture

Video clip from Enoforum Web Conference - Eleonora Cataldo, Univ.Firenze; William Antonio Petrucci, CREA-VI; Giovanni Mian, Univ. Udine

Techniques and products in harmony with sustainable viticulture

The continuous processing of the land and the continuous application of pesticide and fertilizer, as well as the use of heavy machinery, often causes soil erosion, problems at the level of organic substance in soil, and contamination in the Mediterranean vineyards. On the other hand there is climate change with a reduction in summer rainfall and an increase in temperatures. This leads to water stress and an unbalanced maturation. The solution to those problems must be in harmony with sustainable viticulture that uses techniques and products that can also be applied for a biological management of the vineyard.

The research of Eleonora Cataldo from the University of Florence is linked to the Life Zeowine project, and aims to evaluate the reduction of water stress, improve the quantitative performance of the vines and improve the quality standard. The project was carried out in Tuscany, among the three different treatments a promising product based on the combination of Zeolite and Compost which gave the best results.

Being that the new regulation for organic viticulture requires a significant reduction in copper-based treatments in the vineyard, in which the maximum allowed is 28 kg / ha in 7 years, in the following two videos we offer presentations related to other effective strategies.

William Antonio Petrucci of CREA-VI created a possible strategy to minimize the number of copper applications in the vineyard, thanks to the Life Green Grapes project, based on the use of so-called "support substances".

The purpose of Giovanni Mian's work, a researcher at the University of Udine, is to determine the possibility of optimizing the effectiveness of copper treatments for low impact viticulture, using and evaluating the variation of copper coating on the leaves and on the grapes on the vine, in relation to the climatic conditions.

Works presented at the Enoforum web contest 2021: video recorded on the occasion of the Enorum Web Conference (23-25 ​​February 2021)

Annual subscription to Infowine: the subscription, at a cost of € 60 (VAT included) gives the right to access all the documents published on the site, the historical archive included (click here)

Published on 05/06/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Eleonora CATALDO, streaming 10 min)
  • VIDEO SEMINAR (William Antonio PETRUCCI, streaming 8 min)
  • VIDEO SEMINAR (Giovanni MIAN, streaming 8 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,59375