Chapters authored
Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies
Grapevine (Vitis vinifera L.) represent an important crop, being cultivated in 2018 on 7.4 million hectares worldwide, and with a total production of 77.8 million tonnes. Grapes are susceptible to a large number of fungal pests and insects that may cause important economic losses, reduction of quality and undesired sensory characteristics in wines. A common practice in viticulture is the utilization of chemical reagents, as pesticides, that can insure constant production of high-quality grapes. The use of pesticides in vineyards is an old agricultural practice and although generally beneficial, some concerns are raising due to potential toxic compounds assimilation during wine consumption and human health risks. This chapter offers a complete overview of the most common pesticides used in vineyard and tracks them across grapes, winemaking stages and wines. The impacts of pesticide residues on phenolic compounds and volatile compounds are discussed in details, alongside with emerging technologies for removal of pesticide residues from grapes and wines.
Part of the book: Grapes and Wine
Grape Technology vs. Climate Change: A Success Story or a Nightmare?
Climate change impacts significantly on the biology of horticultural species, including grapevines. As shown in many studies, temperature changes influence the spread of grapevine cultivation, the timing and progression of vegetation phenophases, and the overall quality of grape production. Long-term studies on the dynamics of vegetation phenophases in relation to environmental conditions provide insights into the quantification of climate change effects. By observing changes in development and duration of key phenophases, researchers assess shifts in grapevine growth patterns and adaptability to evolving climatic conditions. While higher temperatures may initially seem beneficial, the complex interactions between climate factors cannot fail to impact grapevine health and wine quality. For example, extreme heat or changed rainfall patterns all pose challenges to grape cultivation. This Romanian vineyard-based research indicated notable increases in the average annual temperature. With some annual values of over 2.5°C beyond the multiannual average, these trends suggest a growing favorability for quality wine production in the region—but is that really so? The temperature changes recorded and their influence on grapevine phenology and wine characteristics highlight the need for ongoing research and proactive measures to ensure long-term sustainability and resilience of grape cultivation in the face of climate change.
Part of the book: Grapes and Grape Products - Chemistry and Technology [Working title]