Intra-varietal diversity in cv. ‘Tempranillo Tinto’: phenological stages

Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation.

Regulated deficit irrigation (RDI) is a common viticultural practice for wine grape production. In addition to the potential improvement of water use efficiency, the adoption of this technique favors smaller canopies with higher levels of fruit sun exposure, enhancing quality attributes associated with red wine grapes such as smaller berries with higher tannins and anthocyanins. However, these quality attributes do not necessarily transfer to white wine grapes. The goal of this project was to assess whether partial rootzone drying (PRD) is more suited than RDI to grow high-end white wine grapes in arid climates, especially aromatic varieties, using Riesling as a model.

In white wines, Verdejo wine stands out because of its high content in total amino acids. The total content in biogenic amines was low in all wines analyzed and putrescine was the predominant biogenic amine.