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

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

Typically, subjective, and visual methods are used by grape growers to assess harvest maturity. These methods may not accurately represent the maturity of an entire vineyard – especially if extensive and representative sampling was not used. New technologies have been investigated for improved harvest management decisions. Spectroscopy methods utilizing the near-infrared region of the light spectrum is one such technology investigated as an alternative to classic methods and particularly the application of hyperspectral imaging (HSI) has recently gained attention in research. HIS is a spectroscopic technique that obtains hundreds of images at different wavelengths collecting spectral data for each pixel in the sample i.e., providing both spectral and spatial data.

Aim: Climate change is altering some aspects of winegrape production with an advancement of phenological stages which may endanger viticultural areas in the event of a late frost. This study aims to evaluate the potential of satellite-based remote sensing to assess the damage and the recovery time after late frost events.

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations.