Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

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.

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).