Consumo hídrico de la vid, c.v. Listán negro, en la comarca de Tacoronte-Acentejo. Tenerife

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU green deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral eu economy by 2050. The deal strongly encourages GHG reducing measures at local, national and european levels. The redwine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq.

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

Long-term use of copper fungicides causes increased accumulation of total copper in the surface layer of vineyard soils. Many of authors has researched the anthropogenic influx of copper in such soils, which can result in environmental risks.

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.