Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

Natural factors such as the environment in which the vine is grown play an important role in the quality of the wine. If you want to produce a good wine, it is indeed essential to produce quality grapes. To do this, we must enhance and optimize the terroir effect which, for the moment, plays a role that is not very well known. It is therefore essential, for example, to have scientifically established and well quantifiable relationships in order to have the system of areas of controlled origin accepted. R. Morlat (1989) and G. Seguin (1970) have already carried out studies on the role of certain soil factors on grape quality. In particular, they showed the importance of soil temperature and water content.

Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.

L’activité photosynthétique et les relations hydriques de plantes de Syrah sur R99 un mois après la véraison ont été étudiées dans un vignoble de la région de Stellenbosch. Le vignoble, planté à 2,75 entre rangs et 1,5 m sur le rang, sur un sol de type Glenrosa, était en pente et exposé a l’ouest: pour les rangs on avait adopté une orientation nord

Different terroirs have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in 1993. Numerous preliminary observations suggested that wines obtained from these different terroirs were unique.