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

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.

Among the different management techniques in Viticulture, which have
been developed with the purpose of optimizing the interception of sunlight, the photosynthetic capacity of
the plant and the microclimate of the clusters, especially in varieties that show excess vigor, the management of defoliation presents great importance. The defoliation consists of the removal of leaves that cover or that are in direct contact with the curls, which can cause physical damages in the berries, and aims to balance the relation between part area and number of fruits, providing the aeration and insolation in the interior of the vineyard, as well as reduce the incidence of rot in order to achieve greater efficiency in phytosanitary treatments and quality musts.

In a scenario of changing climate conditions, grapevine is significantly affected at multiple levels. Advancements in phenology and berry ripening, however, are the major dynamics of the generalized increase in average temperature and evaporative demand, negatively affecting berry quality and productivity. The aim of this work was to unravel the underlying mechanisms of bunch-zone auxin application (NAA; 1-Naphthaleneacetic acid) and source-limiting canopy management approaches in delaying berry ripening. In randomized block design experiments, control vines were compared to vines treated with NAA, subjected to apical-to-bunch defoliation or antitranspirant application (n=10-to-42 plants per treatment).

Grapevines interact with the climate (aboveground) and the soil (belowground), affecting the characteristics of winegrapes produced. These interactions are impacted by climate change, the erosion of biodiversity, and losses of soil organic matter (SOM).

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality