The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

For a long time environment was known as one of the most important factors to characterize the quality of wines but at the same time it appears very difficult to distinguish inside the “terroir” the role of the single factor. These remarks partially explain why methods for viticultural evaluation are often quite different (Amerine et al., 1944; Antoniazzi et al., 1986; Asselin et al., 1987; Astruc et al., 1980; Bonfils, 1977; Boselli, 1991; Colugnati, 1990; Costantinescu, 1967; Costantini et al., 1987; Dutt et al., 1981; Falcetti et al., 1992; Fregoni et al., 1992; Hidalgo, 1980; Intrieri et al., 1988; Laville, 1990; Morlat et al., 1991; Scienza et al., 1990; Shubert et al., 1987; Turri et al., 1991).

Las técnicas de manejo del canopy de la vid pueden favorecer la adaptación de los sistemas de conducción a diversas condiciones de cultivo para obtener uva de calidad.

En vue d’une production économique de qualités des raisins optimales une connaissance des informations les plus différentes est importante. Les nouvelles technologies, telles qu’un SIG permettent de réunir les informations sur le terrain, la nature du sol, le danger d’érosion, le climat, la végétation, l’hydrographie, l’apparition de nuisible et de maladies, etc. Sur la base de cartes topographiques un SIG permet une vaste analyse, une appréciation des rapports complexes ainsi qu’une représentation cartographique. Sur la base de modélisations en trois dimensions du terrain avec le SIG, les ensembles de données saisies ainsi que leur classification au niveau local peuvent être utilisés dans la production de zonages régionaux.

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).