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

A terroir can be defined as a natural unit that is characterised by a specific agricultural potential, which is imparted by natural environmental features, and is reflected in the characteristics of the final product.

Nitrogen and temperature are two important factors that influence wine fermentation and volatile compounds production. Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed.

The wine tourism industry has experienced significant transformation over the past years, accelerated by the COVID-19 pandemic.

Among the many compounds in wine, condensed tannins play an important role in the organoleptic properties of the products; they are partly responsible for astringency, bitterness and also contribute to the color. This research work aims to study the oxidation state of these bio-heteropolymers which is an important lock in the analysis of processed products in order to better control their quality. Indeed, their identification remains at present a challenge because of the large heterogeneity of their degrees of polymerization (DP) based on 4 monomers (epicatechin, catechin, epigallocatechin, epicatechin-3-O-gallate) thus multiplying the number of oxidation products.

Swiss wine producers are faced to high production costs and low-priced wine imports.