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

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Climate change impacts grape production worldwide and in California drought and salinity became increasingly challenging for grape growers to maintain sustainable production and fruit quality.

The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).

Aims: Agroscope investigated the efficiency of nitrogen fertilisation via foliar urea application at veraison with the aim of raising the yeast assimilable nitrogen (YAN) concentration in the musts