Estudio de la adaptación y del comportamiento productivo y enológico de variedades blancas foráneas en la zona vitícola del Penedés

Wine quality traits are usually given by parameters such as aroma profile, total acidity, alcohol content, colour and phenolic content, among others

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

In order for a spatialized gestion of wine-producing areas, delineation of viticultural zones is needed. Viticultural zoning according to qualitative expression of varieties is a great concern

In France, the definition of appellations of origins is entrusted to the Institut National des Appellations d’Origine. (‘NAO). With the increase in price of appellations of origin vine­yards and considering the interests at stake, Institut National des Appellations d’Origine and the Institut National de Recherche Agronomique (INRA) established a work group in 1993 in order to study the “terroir-wine” relationship as precisely as possible, taking into account the knowledge acquired by researchers of the INRA and the experience in the field of the agents of the INAO.

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality.