Facteurs physiques et biologiques affectant la production viticole et vinicole de la région avec dénomination d’origine “Condado de Huelva” (SW d’Espagne)

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Phosphonic acid and especially potassium dihydrogen phosphonate are widely used to restrain the ubiquitous pressure of grapevine downy mildew in viticulture. Nevertheless, phosphonic acid and its derivatives have been banned in organic viticulture in October 2013, because they have been classified as plant protection products since then.

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.

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.