Barbera d’Asti: the characterization of the vineyard sites

In the current climatic context, with milder winters leading to earlier budburst in most wine regions, vines are exposed to the risk of spring frosts for a longer period. Depending on the year, frost can lead to yield losses of between 20 and 100 %, jeopardizing the economic survival of wine estates. In addition, by destroying young shoots, spring frosts can impact the following season’s production, by reducing the number of canes available for pruning, for example. Late pruning is one method to combat spring frosts.

Context and purpose of the study. In regions where grapevines are grown under irrigation, like most regions in Argentina, the wine industry should adopt more sustainable strategies and production systems towards a higher water use efficiency and a reduction in no-renewable energy consumption.

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

La zona sur de la Isla de Tenerife elabora principalmente vinos blancos. Desde hace unos años se intenta elaborar mayor cantidad de vinos tintos, siendo los resultados obtenidos variables en función

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.