Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Las condiciones heliotérmicas en España son en general favorables a alcanzar una elevada producción de azúcares en las bayas de prácticamente todas las variedades que se cultivan en nuestro país.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.