Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

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.

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

AIM Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine. METHODS 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds. RESULTS Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters.

Viticulture needs for spatial and temporal information are increasing to improve vineyard management, especially concerning water efficiency. Remote sensing, particularly from satellites, can be a powerful tool to assess vineyard characteristics such as vigor or water status in space-time. In this study, we use Landsat 8, an American Earth observation satellite with six bands from the visible (VIS) to the Short-Wave Infrared (SWIR) domains with 30m spatial resolution and two thermal bands with 100m spatial resolution.

Une étude conduite dans le cœur du vignoble A.O.C. angevin, sur une surface d’environ 30.000 ha, a permis de caractériser et cartographier finement (levé au 1/12.500)