Caracterización de las tierras de viña de Navarra

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Vineyards are highly variable and this variation is largely driven by environmental conditions and seasonal variation. For example, warm temperatures

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.