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

The aim of the project was to characterize the Premium Denomination of Guaranteed Origin (DOCG) “Colline Teramane” wine-growing region and to delineate and define homogeneous zones (terroir units) within it, by applying a multivariate clustering approach combined with geomatics.

This work gives a summary of the most important programmes about viticultural « terroirs », developed on the « Côtes du Rhône » controlled appellation area for about twenty years.

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.