Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

The role of soils and bedrock geology has long been acknowledged as a fundamental component of terroir. In South Africa the influence of geology is misunderstood and some important geological components will be highlighted in this paper.

For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

The main objective of this paper is to establish considerable differences between wines from three wine areas or terroir, made with cv Torrontes Riojano.