Valpolicella chemical pattern of aroma ‘terroir’ evolution during aging

The spanish wine industry stands at a crossroads, transitioning from a traditional emphasis on wine production to a landscape increasingly characterized by diversified service offerings. This paper delves into the nuances of servitization within spanish wineries, investigating the determinants of servitization and the impact of these diversified services on revenue streams. The paper posits hypotheses concerning the influence of various factors, such as winery size, location, market orientation, ownership structure, market competition, regulatory environment, market demand, firm capabilities, owner characteristics, and firm age, on the adoption of diversified service offerings in spanish wineries. The methodology involves comprehensive regression analysis to unravel the drivers of servitization within this context.

One of the main sensory characteristics of red wine is astringency, which can be defined as drying, puckering and roughing of the oral cavity after the exposure to tannin-rich wines. Tannins are the main responsible for the intensity of the sensation as well for the qualitative aspects of astringency. However, the total intensity of the sensation is not sufficient to fully characterize red wine astringency. Thirty-three different subqualities (Gawel et al. 2001) had been generated to describe the complexity of this multi perceptual phenomenon, which includes both tastes, tactile, and flavor sensations. So, how to feel tannins during tasting? In this study, we used a sensory method that combine the training for astringency subqualities with touch-standards and the CATA questions, usually applied in consumer science, to evaluate the astringency subqualities of different typologies of Sangiovese: commercial and experimental wines. Sangiovese wine represents a good model for the study of astringency because it is generally characterized by a high content of low and high molecular weight proantocyanidins. Commercial wines differed for percentage of Sangiovese (80-100 %) grapes used in winemaking and for designation (Toscana TS, Chianti Classico CH, Chianti Riserva CR, Morellino di Scansano MS). The astringency profile of wines changed as the percentage of Sangiovese increased. Positive subqualities as velvet, soft, mouthcoat, and rich highly characterized the Sangiovese wine belonging to TS and CR designations. Moreover, the astringency subqualities related to blending or wood aging, represented the drivers of quality of commercial Sangiovese wines.

The purpose of this study is to compare the skin resistance (SR) of the grapes with physico-chemical propertiess using a stong dataset and multidimentional statistical analysis .
A recent study has shown the role skin resistance plays against pest invasion but skin resistance could be a useful agronomic parameter, for example in the choice of the type of winemaking, by influencing the quantity of juice during crushing and maceration.

In questa nota viene analizzata l’importanza della conoscenza del territorio nel funzionamento del mercato dei prodotti alimentari di qualità e nella gestione delle denominazioni di origine.
La denominazione di origine si sta affermando in tutti i mercati alimentari, dopo l’esperienza secolare maturata nel mercato del vino. Iniziative nel campo del turismo, delle produzioni ecologiche, della promozione dello sviluppo, sono collegate alla dimensione territoriale, in risposta ad un generale orientamento della domanda.

The objective of the work described here is the elaboration of a map of the different types of vineyard soils that to guide the famers in the choice of the most productive vine rootstocks and varieties. 90 vineyard soils profiles were analysed in the entire territory of the Origen Denominations of Valdepeñas. The sampling was carried out in 2018 (June to October) by making a sampling grid, followed by photointerpretation and control in the field. The studied soils can be grouped into 9 different soil types (according to FAO 2006 classification): Leptosols, Regosols, Fluvisols, Gleysols, Cambisols, Calcisols, Luvisols and Anthrosols. A map showing the soil distribution with different type of soils has been made with the ArcGIS program. Regarding to the choice of rootstock, Calcisoles are soils with a high active limestone content, so the rootstocks used in these soils must be resistant to this parameter; Luvisols are deep soils with high clay content, so they will support vigorous rootstocks. Because the cartographic units are composed of two or more subgroups, with are associated in variable proportions, 9 different soil associations have been established; Unit 1: Leptosols, Cambisols and Luvisols (80%, 15% and 5% respectively); Unit 2: Cambisols with Regosols and Luvisols (40%, 30% and 30% respectively); Unit 3: Cambisols and Gleysols with Regosols (40%, 40% and 20% respectively); Unit 4: Regosols with Cambisols, Leptosols and Calcisols (40%, 30%, 15% and 15% respectively); Unit 5: Cambisols, Leptosols, Calcisols and Regosols (25% each of them); Unit 6: Luvisols with Cambisol and Calcisols (80%, 10% and 10% respectively); Unit 7: Luvisols and Calcisols with Cambisols (40%, 40% and 20% respectively); Unit 8: Calcisols with, Cambisols and Luvisols (80%, 10% and 10% respectively); Unit 9: Anthrosols. These study allow to elaborate the first map of vineyard soils of this Protected Designation of Origin in Castilla-La Mancha.