Among the Italian olive germplasm, 'Ascolana tenera' is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processed according to the traditional Greek method were studied. Results revealed that Spanish-style processing produced a dramatic loss of total phenolics, while natural olive processing favoured a higher retention of biophenols. Oleoside 11-methylester, a phenol-related compound, and hydroxytyrosol, tyrosol, vanillic acid, 3,4-dihydroxyphenylglycol, oleuropein and oleuropein aglycons, as the main phenols, were detected in olive fruit. More interestingly, this research indicated that inoculation with LAB affected the pH, total acidity, microbial profile and palatability of olives. Olives fermented with the LAB starter culture were perceived by panellists to be less bitter and more aromatic than those spontaneously fermented. Thus the use of LAB inoculants during olive fermentation could be applied with the currently available technology.

High temperatures and the anomalous distribution of rainfall during the growing season may have a negative impact on grapevine yield and berry composition. In recent years, many studies have focused on the application of agronomical techniques to reduce the negative impact of heat waves on secondary metabolites such as phenols. In particular, treatments with kaolin have shown positive effects on reducing canopy temperatures, enhancing the accumulation of anthocyanins. In regard to the above, three treatments were evaluated: untreated control (C), kaolin (CAO), and chabasite-rich zeolitites (ZEO) applications on cv. Sangiovese in order to verify the cooling effects on leaves and bunches, and the impact on gas exchange, yield parameters, berry composition, and on both chemical and sensory notes of wine. Minerals were sprayed twice around the veraison on the entire canopy at a 3% concentration. The results showed that the application of the minerals was able to reduce the berry temperatures in both years of the trial as compared to the untreated control (C), without affecting vine gas exchange, yield, and soluble solid accumulation. Furthermore, the cooling effect determined an increase in anthocyanin on both the grapes and the wine. At testing, CAO and ZEO wines stood out regarding greater color intensity and were preferred by the judges.

The activity of two zeolitites, differing in the presence of copper and their particle size, was assessed in a Trebbiano d’Abruzzo white berry cultivar, towards grapevine grey mould and sour rot, a serious problem in almost all grapevine-growing areas. In 2018 and 2019, zeolitites were applied before forecast of rainfalls, which likely induce infection. In 2019, further applications were carried out 10 or 2 days before harvest, regardless of the rainfall, in order to verify the effect of the zeolitite residue on leaf reflectance and composition of grapes and wines. Both zeolitites significantly reduced the infections. Only the vines treated 2 days before harvest, especially with copper zeolitite, showed a decrease in leaf reflectance. However, no differences in the yield composition related to the time of zeolitite application, as well as a decrease of yield quality, were ever recorded. Furthermore, analysis of samples collected from vines treated with zeolitites showed increases in grape soluble solids and in wine alcohol content. Our results suggest the use of zeolitites against grapevine rots as a possible effective alternative to the application of synthetic fungicides in the development of environmentally friendly control strategies.

The progressive reduction in the quantities of copper regulated by the European Union is focusing the research on new formulations with a reduced copper content but equally effective. In this regard, the activity of an Italian copper chabasite-rich zeolitite, which proved to be effective against grapevine grey mold and sour rot, was assessed against downy mildew. A two-year study was carried out in the Abruzzo region, Italy, in a cv. Montepulciano vineyard. The applications of the copper zeolitite showed the same good results obtained by a standard integrated/conventional strategy based on contact and systemic fungicides. At harvest, in both trial years, the plants with infected bunches in the untreated control ranged from 86.25% to 100%, compared to 15–30% of the treated plants. Furthermore, infected bunches and berries of the untreated control vines were 70–100% while treated ones never exceeded 2.32%. Furthermore, an increase in the polyphenol content and color intensity in wines made from vines treated with copper zeolitite was confirmed and appeared to be particularly evident in hot and dry seasons. The activity of copper zeolitite towards downy mildew, the potential use against grey mold and sour rot and the protection of grapes from high temperatures indicate that this product is a promising tool for a viticulture environmentally friendly control strategy.