Utilización de los estudios detallados y muy detallados de suelos en la microzonificación vitícola

Oxidative stability is a critical factor in wine shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.

AIM: ‘Nebbiolo’ (Vitis vinifera L.) is one of the most ancient and prestigious Italian grape cultivars. It is renowned for its use in producing monovarietal high-quality red wines, such Barolo and Barbaresco. Wine quality and value can be heavily modified if cultivars other than those allowed are employed.

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

Different heat tests are used to predict the dose of bentonite necessary to prevent wine haze after bottling. The most used tests are 60-120 min. at 80°C. Nevertheless, there is a lack of information about the relationship between these tests and the turbidities observed in the bottles after the storage/transport of the wines in realistic conditions, when temperatures reach 35-42°C during 3-12 days.