Spatial suitability analysis for site selection of vineyards using biophysical models and computational intelligence

Despite their significant impact on wine quality and stability, colloids in red wine remain relatively under-researched. A series of studies, developed in the context of the d-wines project, aimed to provide a comprehensive understanding of the structure, composition, and formation mechanisms of red wine colloids by studying monovarietal wines from 10 of the most significant Italian red grape varieties. Starting from the idea that proteins, polysaccharides, and tannins should be involved in colloid formation, 110 monovarietal red wines were analysed for these components, revealing high inter- and intra-varietal diversity [1].

Pruning is one essential vineyard management activity whose main purpose is to regulate plant growth and vigour, modulating berry size, and consequently, wine quality. In Chilecito, La Rioja Province, Argentina, Torrontés Riojano stands as the only autochthonous variety for winemaking, yielding golden and aromatic berries and distinctive muscatel-tasting wines. This white cultivar, resulting from the natural cross between Moscatel de Alejandría x Criolla Chica, is traditionally trained in “parral” (horizontal trellis system), aimed to manage vigorous canopies. This project constitutes the first study on the influence of pruning intensity on Torrontés Riojano growth habit and berry quality.

Context and purpose of the study – Vine development, and hence management, depends on dynamic factors (climate, soil moisture, cultural practices etc.) whose impact can vary depending upon their temporal modalities.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.

This work began as an intellectual game, in order to discuss the notion of wine quality in terms of terroir and territory spatial structure. Vine and wine quality has long been questioned by scientists. Each discipline approaching it with his own tools.