Vinos de tea en la isla de la Palma

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

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On a étudié l’effet de l’orientation des rameaux sur les paramètres physiologiques, végétatifs et reproductif durant deux saisons de croissance (2002/2003 et 2003/2004) dans la région de Stellenbosch dans une vignoble du cépage Merlot sur 99R conduite en espalier et taillé à cordon coursonné. Les vignes étaient espacées 2.7 x 1.5 m.

The wine production is an important activity in many Ibero-American countries. The wine producer regions of these countries configure a large use of different climate types and viticultural climates.

In the Northeast of Brazil, vines can produce twice a year, because annual average temperature is 26ºC, with high solar radiation and water availability for irrigation.

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.