Estudio de fertilidad en variedades blancas en Castilla-la Mancha

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

Context and purpose of the study. Climate change is a major challenge in wine production. It results in erratic weather conditions which may lead to a reduction in grape yield and the subsequent grape and wine quality.

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

La prise en compte des paysages viticoles dans le développement durable ou l’aménagement du territoire est un thème non négligeable pour la valorisation de la filière viti-vinicole à l’échelle d’une exploitation ou d’une A.O.C.

Context and Purpose. Management of plant-parasitic nematodes in perennial cropping systems such as wines grapes is challenging.