Partial rootzone drying (PRD): strategic irrigation management as viticultural tool affecting plant physiology and berry quality

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions

Se justifica la utilización de los mapas de suelos detallados y muy detallados como instrumento fundamental en los estudios de microzonificación.

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall

The increasing frequency of heat waves during grape ripening presents challenges for the production of high-quality wine grapes. This underscores the significance of developing effective irrigation and canopy management techniques to optimize both yield and grape quality.
A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality. In a four-block experimental vineyard at Bodega Ribas in Mallorca, two irrigation treatments—moderate and severe deficit irrigation—were implemented. Within each irrigation plot, three light exposure treatments were randomly assigned, encompassing exposed clusters from pea size, non-exposed clusters, and shaded clusters after softening.