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

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

The phenolic profile of the red grapevine varieties berries is a key quality factor and several techniques have been applied to improve it (Perez-Lamela et al., 2007; Singh SK and Sharma, 2010). The last decade the application of resistance elicitors and phytohormones is an innovative viticultural technique (Paladines-Quezada et al., 2021; Alenazi et al., 2019).In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison.

Aims: Soils are an intrinsic feature of the landscape and have influenced culturally and economically important terroir delineation in many wine-producing regions of the world. Soil physiochemical properties govern a wide array of ecosystem services, and can therefore affect grapevine health and fruit development. These physiochemical properties can reflect a combination of factors,

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

AIM: Biofilm is a resistance mechanism deployed by microorganisms to adapt to stresses, leading to their persistence in the environment. In the case of Brettanomyces bruxellensis, a wine spoilage yeast, knowledge about its capacity to form biofilm remains limited although this potential strategy could explain its recurring presence in cellars.