Caracterización de las tierras de viña de Navarra

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.

A multidisciplinary approach aiming at studying the grape-growing areas also referred as “Terroir” was initiated a few years ago in Switzerland.

The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.

The phenolic profile of the red grapevine varieties berries is a key quality factor and several techniques have been applied to improve it (Perez-Lamela et al., 2007; Singh SK and Sharma, 2010). The last decade the application of resistance elicitors and phytohormones is an innovative viticultural technique (Paladines-Quezada et al., 2021; Alenazi et al., 2019).In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison.

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