Methodological approach to zoning

This study examines the impact of wine tourism development on the sustainable competitive advantage of Spanish wineries, while also exploring the mediating roles of winery image and winery reputation in this relationship.

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

Albariño is a white cultivar that has been recently promoted in Uruguay due to its ability to maintain high berry quality even in adverse climate conditions during ripening. This study aims to assess the effect of different topographic conditions on Albariño agronomic behavior and oenological potential.

The objective of the present work is to investigate wine produced from dehydrated grapes and vinified according to classical Roman manuals.

METHODS – Locally produced Muscat of Alexandria’s grapes were used for the sweet wine production, grown in the experimental vineyard of Instituto Superior de Agronomia (Lisbon, Portugal). The grapes were harvested manually slightly over-ripe and subjected to greenhouse drying. After 7-10 days dried grapes were transported to an experimental winery for various operations (e.g., grape weighing, sorting, crushing/destemming). Several maceration protocols were used comprising the addition of saltwater and white wine to whole bunches or destemmed grapes. Fermentation was conducted with the addition of commercial yeast. The standard physico-chemical parameters of wines were determined according to the OIV standards.

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems