Caracterización de las tierras de viña de Navarra

In the last few years the development of HPLC techniques together with multivariate statistical methods allowed to set methodics of large discriminant and classing efficacy in the study of wine-grapes.

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.

Nitrogen (N) is applied in the vineyard or the winery in wine production systems. The influence of different routes of N application is not well understood.

AIM: Metabolomics in food science has been increasingly used over the last twenty years. Among the tools used for wine, qNMR has emerged as a powerful tool to discern wines based on environmental factors such as geographical origin, grape variety and vintage (Gougeon et al., 2019a).

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.