Estudios de zonificación vitícola en España

Service crops in vineyard can provide multiple ecosystem services but they can also lead to competition with the grapevine for soil resources in the Mediterranean region due to potential severe droughts (Garcia et al., 2018). One of the levers of action to manage this competition is the choice of species adapted in terms of growth dynamics and water and nutrients’ needs. The objectives of this study were to determine the effect of temporary service crops on grapevine water and nitrogen status and grapevine yield and yield components in a Mediterranean vineyard.

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

Managing grapevines according to the practices of Precision Agriculture (PA), may prove to be an asset in the hands of the modern grape growers.

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process.

Grapes development is determined by grape cultivar and vineyard climatic conditions and consequently affecting the phenolic and aroma on grapes and wines. Abscisic Acid (ABA) plays a key role in the promotion of fruit ripening and fruit anthocyanin content. Herein, we report the impact of ABA to grape ripening and wine quality.