Utilizzo di biostimolanti in viticoltura

[Autom. eng. transl.] The wine production process today cannot disregard the maximization of the efforts necessary to guarantee its economic and environmental sustainability. Achieving these goals is made increasingly complicated by various factors. On the one hand, globalization and the needs of modern consumers necessitate high flexibility and attention to market trends, while always maintaining respect for tradition and the territory; on the other, climate change is modifying and amplifying the difficulties linked to the environmental context in which the wine production is carried out. The vineyard is a system particularly sensitive to various types of perturbations and the vine is a species that, although with good rusticity, quickly changes its vegetative-productive behavior in response to external inputs, of an environmental or anthropic nature. Technically, the optimization of the production process consists in maximizing the productivity of the vineyard in relation to the biochemical balance of the grapes desired. This objective can be jeopardized by biotic and abiotic stresses, which represent an increasingly complicated challenge for wine growers in all areas of cultivation, as well as the main obstacle to maintaining a viticulture that is profitable and respectful of the environment. It follows that sustainability and competitiveness must go hand in hand in the wine supply chain. In this context, the adoption of biostimulants is of considerable interest today. Their integration into the management process of the vineyard can be one of the useful resources to face the emerging problems in viticulture.