Estudio de fertilidad en variedades blancas en Castilla-la Mancha

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.

According to the different concern of the ‘traditional’ and the ‘new’ wine-producing Countries, a variable importance is recognized to the climate/soil and to grapevine cultivars as factors affecting the wine quality. However, the viticultural experience can state that, within each area, climate and soil plays an incontestable role in affecting grape quality, and consequently wine quality, as well as the genetic characteristics of the cultivar.

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

The production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.