Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

Significant increases in anthropogenic carbon dioxide (CO2) emissions due to combustion of fossil fuels and intensive land management practices that release CO2 into the atmosphere have resulted in higher air temperatures due to the greenhouse effect.

Sulphites are by far the most widely used additive in the wine industry. In relation to health, the interaction of sulphites with the gut microbiota has not been addressed so far. Following the consumption of wine and other sulphite-containing foods, the gastrointestinal tract and the microbiome are one of the first barriers that these compounds face in the human organism. In this study, we used a previously validated gastrointestinal digestion model (SIMGI®) [1,2] to evaluate the effect of intestinal digestion of wine sulphites on the gut microbiome.

Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon

During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.

La définition de l’Appellation d’Origine précise que les caractères du produit doivent être dus au milieu géographique, celui-ci intégrant des facteurs naturels et humains.