Estudio de la fertilidad de los suelos para la zonificación vitícola de la D.O. MONTILLA-MORILES

Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.

Aim: The aim of this study was to quantify key berry sugar accumulation traits and characterize their plasticity in response to climate variation from data collected from different cultivars over seven years from an experimental vineyard.

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.