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

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers

Las técnicas de manejo del canopy de la vid pueden favorecer la adaptación de los sistemas de conducción a diversas condiciones de cultivo para obtener uva de calidad.

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

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”.