Marketing terroir wines

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.

The relationship between grape production and leaf surface is a highly debated aspect in terms of the impact it may have on the composition and quality of grapes, especially in areas that focus their cultivation on high-quality wine. In many occasions, the limitation of the unitary production level in these areas is claimed to be the main factor for achieving high quality levels in the wine, forgetting the importance of the source-sink relationship and other environmental factors and management of the canopy. Taking this consideration into account, this work seeks to know the response of the vine as a whole, and the individual shoot as well, to the application of various alternatives of leaves and clusters removal, carried out in the phase immediately before veraison, in cv. Verdejo, in Spain.