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This document sets out the measures to be taken against Flavescence dorée of grapevine (FD), a Union quarantine pest regulated by Regulation (EU) 2016/2031 and Regulation (EU) 2019/2072, with the aim of preventing its appearance, and, if it does appear, acting quickly and effectively, determining its distribution and combating it in order to prevent its spread and eradicate it.
This document sets out the measures to be taken against the quarantine pest Aleurocanthus spiniferus (Quaintance), with the aim of preventing its appearance and, if it does appear, acting quickly and effectively, determining its distribution and combating it in order to try to eradicate it and prevent its spread at all times.
Pollinating insects are vitally important for the proper functioning of crops. Pollination is essential to ensuring the quantity and quality of crops and food production, directly linking wild ecosystems with agricultural production systems.
Behind every bottle of wine there is much more than grapes and vineyards. Tradition, effort, and constant work sustain the wine sector. Today, thanks to the INFOVI system, Spanish wine has greater transparency and real-time data to make better decisions.
Wine sector intervention, Interventions within the framework of the CAP Strategic Plan
Over the last few decades, it has become clear that wines from current and future harvests will undergo chemical and microbiological alterations due to the effects of climate change. Changes in grape ripening are producing musts with higher sugar concentrations and lower acidity, resulting in wines with higher alcohol levels and less freshness on the palate.
Polysaccharides are the main colloidal macromolecules present in wine. These compounds play a fundamental role in stabilizing other molecules in solution, thus modifying the wine's processing and organoleptic properties. Various analytical techniques have been proposed for their determination. However, most are complex and time-consuming.
The use of indigenous yeasts in wine production is a tool for preserving the typicity of a particular region. Selecting appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (SF) while avoiding the risks of stalled or slow fermentations.
Wine is an alcoholic product that has been produced worldwide for millennia with very few changes to its production process until the last century. Over the past few decades, grapevines have been affected by climate change as multiple climacteric crops, and consequently, the composition of grape must and the final wine is changing.
The grape microbiome is a key factor impacting the composition and aroma of wine.
Clarifying agents are substances used during the winemaking process to improve the clarity and stability of wines. Different clarifying agents can alter the removal capacity in different ways.
Asturian vineyards are part of the mountain viticulture tradition. The vines are characterized by their age, their location on steep slopes, and their diversity and exclusivity of grape varieties.
Asturian vineyards are situated on steep slopes and are characterized by their age, varietal diversity, lack of mechanization, and high planting densities. In recent years, this crop has been expanding, with new plantings being established on terraces and at lower densities to allow for mechanization.
In antiquity, the Greek geographer and historian Strabo (c. 63 BC – 20 AD) mentions that the pre-Roman inhabitants of Asturias knew about wine, but it was very scarce and they only drank it at large feasts.
Inventory of innovative projects implemented by supra-regional operational groups of the European Innovation Partnership for agricultural productivity and sustainability of the National Rural Development Programme (PNDR) 2014-2022, submeasure 16.2.
English translation of a compilation of projects developed through EAFRD funds, operational groups and innovative projects working in marketing in the agricultural, livestock, forestry and agri-food industries sectors.
"Technical Dossier No. 123: “Operational groups in Catalonia. Call 2018” is dedicated to the Operational Groups developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and taking into account the Agricultural Knowledge and Innovation Systems, also known as AKIS (Agricultural Knowledge and Innovation System).
This manual covers the basics of sheep production in the dehesa, the minimum facilities required for proper management, feeding based on pasture availability in the dehesa, reproductive management, health, hygiene, and animal welfare aspects, and reviews the differentiating factors between conventional production and organic and integrated production.
