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

Aim: Geographical Indications-GI are commonly used to protect territorial products around the world, such as cheese and wine. This qualification is useful because it improves the producer’s organization, protects and valorizes the distinct origin and quality of the product, increases recognition and notoriety, and adds value for products. Tropical wines are mainly produced in Brazil, India,

The creation of disease-resistant varieties adapted to climate change is a key challenge for the future of the wine industry. At present, the selection of these new varieties is essentially based on screening for genetic markers of resistance and agronomic criteria, due to the small number of vines available per genotype. Integrating screening for oenological criteria into the early stages of selection would speed up this process.

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.

I risultati delle ricerche condotte in un vigneto sperimentale di Marsala (TP), scelto per omogeneità di fattori bio-agronomici (età, tecniche colturali, potenzialità vegetativa e produttiva)

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.