Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Today, there is need to design, produce and label terroir wines, with unique organoleptic properties and more “attractive to consumers”. For this purpose, two Saccharomyces cerevisiae yeast strains (Sa and Sb) isolated during spontaneous fermentations were used for white wine production from the Assyrtiko grape of Santorini. A third commercial strain was used as control.

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.

Grapevine faces multiple biotic and/or abiotic stresses, which are interrelated. Depending on their incidence, they can have a negative impact on the development and production of the plant, but also on its longevity, leading to vine dieback. One of the consequences of vine dieback on production is the increased replacement rate of dead or missing vines within a parcel.

Cover crops are increasingly considered in Mediterranean climate vineyards due to a combination of agronomic and regulatory considerations. However, the soil under the vines themselves is typically kept free of vegetation by mechanical plowing or herbicide spraying. Taking into account that these practices may convey a number of non-favourable economic and environmental implications, and the fact that drip irrigation can ease the use of cover crops under the vines, the aim of this work was to evaluate the agronomic implications and the changes in soil physical and biological properties caused by an under-vine cover crop in a Mediterranean area.

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.