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

Acetaldehyde is a volatile carbonyl compound synthetized by yeast during alcoholic fermentation, but it can also be formed by oxidation of ethanol during wine aging [1]. At low concentration, it enhances the fruity aroma, however, at higher levels, it can generate the appearance of notes of bruised and rotten apple [2]. From a chemical point of view, acetaldehyde is a reactive low-

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

The dynamic changes of non-structural carbohydrates (NSC) in grapevines during the growing season is driven by phenological events and environmental factors.

Local climate characterization is fundamental in terroir description, yet global change perspectives raise questions about its feasibility, since temporal stability cannot be no more assumed for the forthcoming years.

A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.