Impact of mycorrhizal inoculation of ‘Monastrell’ grapevines grafted onto different conventional vs. newly breed rootstocks 

According to the Protected Designation of Origin (PDO), Cava is protected in the quality sparkling wines made by the traditional Champenoise method were the wine realize a second fermentation inside the own bottle1. Geographical and human peculiarities of each bottle are the main way for the final quality2. The aim of this study is to find correlations and which target compounds are the most representative of the quality of two different grape varieties, Pinot Noir and Xarel·lo. The quality of these two types of grapes is being studied for each variety by a previous classification of the vineyard made by the company who provided the samples (qualities A,B,C,D, being A the better one and D the worst one). The target compounds studied are organic acids and polyphenols. The methodology for the determination of organic acids is HPLC-UV/vis and for some of them the enzymatic methodology.

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

Between 2002 and 2004 we studied the behaviour of two red grape varieties – Merlot and Cabernet Sauvignon – within the scope of an experimental protocol encompassing 14 plots, 7 of which had not been cultivated, situated in geographically distant locations representing different terroirs of Castilla-La Mancha.

Context and purpose of the study. The growing need for sustainable solutions in viticulture has led to increased interest in biostimulants that can enhance plant resilience to both abiotic and biotic stresses.

For a long time, cool climate grapevine breeding has striven for early ripening cultivars to adapt to the former climate conditions.