Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

The evaluation of new grapevine genotypes regarding their potential to produce high quality wines is the time limiting factor in the process of grapevine breeding. Hence, the development of quality-related markers useable in marker-assisted selection (MAS) as well as in prediction models for this bottleneck trait will tremendously enhance breeding efficiency. In extensive studies a training set of a segregating white wine F1 population (150 F1 genotypes = POP150; `Calardis Musqué´ x `Villard Blanc´) was deeply phenotyped and genotyped for model development and QTL analysis.

The main objective of this paper is to establish considerable differences between wines from three wine areas or terroir, made with cv Torrontes Riojano.

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.