Entity: Universitat Rovira i Virgili (URV)
Confidenciality: No
Education area(s): Begudes Fermentades
Title in different languages: Application effects of different products in organic vinyeard
Abstract: ABSTRACT The production of quality wines involves good management of vineyards to achieve both optimal grape ripeness and health. The grape health depends on the damage caused by several fungal diseases, particularly powdery mildew (Uncinula necator), downy mildew (Plasmopara viticola), grape rot (Botrytis cinerera) and parasites, among the most important, the grape berry moth (Lobesia botrana). In order to mitigate the harmful effects produced by pathogens, huge amounts of pesticides are being used, with a consequent loss of biodiversity in the vineyard thus representing an environmental hazard. For these reasons, the current alternative for grape growers is to manage the vineyard in organic viticulture. Organic production aims soil conversion, control pests through preventive techniques, increasing natural predators and control weeds without using chemicals, ultimately, enhances friendly viticulture techniques with the means to increase the beneficial natural ecological processes and allow proper plant nutrition. This study was conducted in the experimental field of Rovira i Virgili University located in Constantí (Tarragona) based on the evaluation of four organic treatments: traditional organic (C), a treatment based on calcium salts (S), healing herbal treatment (F) and probiotic microorganism based (PB). The effect of these treatments has been studied in three different varieties, Cabernet Sauvignon, Grenache and Marselan. To observe the impact that these treatments have had on the vines and grapes, measurements of leaf water potential and the composition of the grape was done. The results suggest that healing herbal treatments have had a very positive response especially in maintaining adequate water stress to completely reach grape maturity, while performing treatment calcium based salts there is a trend to improve grape phenolic maturity.
Subject: Vinicultura
Academic year: 2015-2016
Language: Català
Work's public defense date: 2016-06-27
Subject areas: Enology
Student: Girart Pons, Catalina
Department: Bioquímica i Biotecnologia
TFM credits: 15
Creation date in repository: 2016-09-07
Keywords: Pathogens, organic treatments, water potential
Title in original language: Efectes de l'aplicació de diferents productes en vinya de cultiu ecològic
Project director: Nadal Roquet-Jalmar, Montserrat
Repositori URV