Efecto de la cota sobre el potencial enológico de tres varietales tintos en el sur de Tenerife

The wine market interest for autochthonous varieties, particularly from less known wine regions, has significantly raised in the past few years. In that context, Slovenia, a small country from central Europe with a long winemaking tradition, is getting more and more attention, particularly through its range of unique regional varieties. Among them, Zelen, meaning “green” in Slovene, can only be found in the Vipava valley region, located on the western side of the country, near the border with Italy. When they are young, Zelen wines display very singular aromas reminiscent of rosemary, sage and white fruit. Despite its uniqueness, Zelen wine aromatic typicality is poorly documented in the literature.

REVINE is a 3 year European projected funded by PRIMA programme which proposes the adoption of regenerative agriculture practices with an innovative and original perspective, in order to improve the resilience of vineyards to climate change in the Mediterranean area.
Regenerative agriculture ameliorates soil structure and microbial biodiversity that, in turn, leads to crop resilience against biotic and abiotic stressful factors. Moreover, enrichment of beneficial microbes in the rhizosphere, such as PGPR and PGPF, are known to trigger the plant immunity inducing the priming state.

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One of the major challenges for food security and sovereignty is to produce stress-tolerant plants without introducing foreign DNA, because the legislative process, that bans transgenics, challenges us to find new solutions for producing plants that can survive the drought. To achieve this goal, we need to identify genes that can be modified to improve stress tolerance in plants. In this work, we present an online tool for exploring the transcriptome of grapevines under water stress, which is one of the most important abiotic stresses affecting viticulture. The tool is based on a comprehensive collection of rna-seq data from 997 experiments, covering four different tissues (leaf, root, berry, and shoot), various levels of water stress, and diverse genetic backgrounds (cultivars and rootstocks) with different levels of tolerance to water stress.

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.