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

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Precision viticulture aims to optimize vineyard management by monitoring and responding to variability within vine plots. this work presents a comprehensive study on the application of hyperspectral imaging (hsi) technology for monitoring purposes in precision viticulture. authors explore the deployment of hsi sensors on various platforms including laboratory settings, terrestrial vehicles, and unmanned aerial vehicles, facilitating the collection of high-resolution data across extensive vineyard areas.

The aim of this research was to evaluate the variability of ripening characteristics of the Tempranillo variety within the Ribera del Duero Designation of Origin (Spain) and it relationships with soil characteristics

Context and purpose of the study. Albeit standing as a fashionable research topic dual use of land as viti-voltaic still lacks of fundamental knowledge about whole canopy grapevine response to altered microclimate under panels vs open field conditions.

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.