Vinos de tea en la isla de la Palma

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

Increasing water scarcity and unpredictable rainfall patterns necessitate efficient water management in grape production. This study proposes a novel approach for monitoring grapevine water status in a commercial vertically-shoot-positioned Vitis vinifera L. Tempranillo vineyard using non-invasive spectroscopy with a battery of different AI methods to assess vineyard water status, that could drive precise irrigation. A contactless, miniature NIR spectrometer (900-1900 nm) mounted on a moving vehicle (3 Km/h) was employed to collect spectral data from the vines’ northeast side along six dates in season 2021.

Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae.

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Dans le vignoble languedocien, les potentialités qualitatives des terroirs dépendent surtout de leurs caractéristiques édaphiques : la fertilité agronomique d’une part et sa nature géopédologique d’autre part.