Researchers from the Seawines Project Explore the Use of Seaweed in Sustainable Viticulture

Emma Cantos-Villar | @misPeces

Scientists from Seawines Project, funded by Spain’s National Agency for Research under the Ministry of Science and Innovation, have embarked on a groundbreaking multidisciplinary study aiming to revolutionise the integration of marine resources into agriculture.

The Seawines team has focused on the use of seaweed extracts as a sustainable alternative to traditional chemical pesticides for vine cultivation, which are increasingly restricted and scrutinized under European Union regulations. These extracts offer an environmentally friendly solution, better aligned with modern sustainability goals.

As detailed by Seawines, the project places a strong emphasis on harnessing the potential of poylsaccharides found in two types of seaweed: Ulva ohnoi, a species commonly farmed in Spanish waters, and Rugulopteryx okamurae, an invasive species of Asian origin that has inadvertently been introduced to southern Spain. The latter has caused significant economic harm to the fishing industry while threatening local biodiversity.

From Vineyard to Bottle: Tracking the Impact of Seaweed Extracts

Extracts from these seaweeds have been applied both in greenhouse setting and, in the field, with the entire winemaking process for Tempranillo wines monitored closely. Key aspects of the research include analysing gene expression related to stress defence, levels of polyphenolic compounds, endogenous plant hormones vine physiological development, oxidative enzyme activity, and the diversity of fungal and bacterial communities associated with the vines.

According to Iratxe Zarranoindia, project co-coordinator and researcher at the UPV/EHU, the extracts have proven effective in “activating stress-related genes, balancing plant hormone levels, triggering metabolic pathway enzymes, and enriching the microbial community around the vine to foster beneficial profiles.” These mechanisms collectively enhance the vine’s resistance to diseases such as downy mildew.

Emma Cantos-Villar, a researcher at IFAPA and co-coordinator of Seawines, highlights that Rugulopteryx okamurae is particularly rich in iron and potassium, and its extracts contain high amounts of fucoidan and laminarin. “These oligosaccharides are precisely what we aim to enhance for their antifungical and immune-stimulating properties”, she explains.

The findings indicate that the extracts help vines manage both biotic and abiotic stress. “Our next steps are to confirm that these effects are reproductible over time, not only in vines but also in other crops,” Cantos-Villar adds.

Blue Economy Principles Driving Viticulture Sustainability

Iratxe Zarranoindia durante exposición resultados SEAWINES

The utilization of Rugulopteryx okamurae biomass contributes to vineyard sustainability while aligning with the principles of the blue economy by mitigating the invasive species’ harmful effects on marine ecosystems.

Moving forward, the Seawines team will delve deeper into the bioactivity of the extracts to address a broader range of agricultural challenges. They also aim to pinpoint the specific compounds responsible for the observed effects, potentially opening up new opportunities for other crops.

This innovation exemplifies how science and sustainability can come together to benefits both producers and environment. Seawines is well on its way to becoming a model for how cutting-edge research can pave the way toward more eco-friendly and efficient agricultural practices.