Estudios de zonificación vitícola en España

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

The societal pressure to reduce the use of pesticides in Switzerland is steadily increasing. Viticulture is particularly in focus due to the frequent use of fungicides to combat downy and powdery mildew.

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins