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

Alcoholic fermentation conducted by microorganism is a key step in the production of wine. In this process, interactions between different species of yeast are widely described but their mechanisms are still poorly understood. The interactions studied in wine are mainly between Saccharomyces and non-Saccharomyces species. Therefore, little is known about the mechanisms of interactions

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.

High-volume mass-market white wines production method by means of harvest-deferred fermentation from desulphited musts allows an efficient business management by avoiding the seasonality in wine sector.

The increasing frequency of heat waves during grape ripening presents challenges for the production of high-quality wine grapes. This underscores the significance of developing effective irrigation and canopy management techniques to optimize both yield and grape quality.
A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality. In a four-block experimental vineyard at Bodega Ribas in Mallorca, two irrigation treatments—moderate and severe deficit irrigation—were implemented. Within each irrigation plot, three light exposure treatments were randomly assigned, encompassing exposed clusters from pea size, non-exposed clusters, and shaded clusters after softening.

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.