Estudio de fertilidad en variedades blancas en Castilla-la Mancha

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Cognac vineyard is mainly dedicated to brandy production. Within the vineyard restructuring context, one part is turned over wine varieties for wine production (about 1,500 ha planted from 1999 to 2005). Today, the new wine producers need technical references about qualitative potential of the « Charentes Terroir », varieties and adapted vineyard management.
In order to answer to this professional request, an observatory of 18 plots of Merlot and 12 plots of Sauvignon have been laid out since 2003 and 2004 on various kinds of pedoclimate.

Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

Agroscope is investigating the impact of yield on nitrogen (N) partitioning in grapevine and on must composition. The mechanism of N assimilation