Typology of Terroirs around the world

AIM: The aim of this research was to determine the influence of performing malolactic fermentation (MLF) of Tempranillo wines by coinoculation with Lactobacillus plantarum or Oenococcus oeni and Saccharomycescerevisiae on the composition and color of the final wines in comparison with sequential inoculation with Oenococcus oeni and spontaneous MLF. METHODS: Around 1500 Kg of Tempranillo grapes from Pagos de Anguix winery (Anguix, AOC Ribera de Duero, Spain) were harvested at the optimal maturity

A new process for vacuum evaporation was developed where evaporation takes place near the inner surface of a vortex produced by a rotor submerged in the liquid. Contrary to the state of the art the Vortex rotor process does not need a vacuum vessel but the rotating liquid creates a geometrically stable low pressure void surrounded by a vortex stabilized by the equilibrium between centrifugal forces and the pressure difference. First tests with water and sugar solutions at concentrations similar to grape must were conducted to verify the theoretical predictions, test the performance under different conditions and study the effect of various process parameters (Rösti et al 2015).

La viticulture dans le monde est sous l’étroite dépendance des conditions climatiques. En effet, la culture de la vigne est concentrée entre 30° et 50° de latitude Nord et 30° à 40° de latitude Sud

An in-depth knowledge on the conditions that trigger Botrytis disease and the microbial community associated with the susceptibility/resistance to it could led to the anticipation and response to the Botrytis emergence and severity. Therefore, the present study pretends to establish links between biotic and abiotic factors and the presence/abundance of B. cinerea.

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.