Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Viticulture worldwide is currently affected by the effects of climate change. This set of adverse phenomena lead to a deterioration of functional vine mechanisms, affecting growth, physiology and grape ripening, which may cause severe losses with respect to yield and quality. To prevent water stress and other abiotic factors from severely affecting its physiology, the vine’s response is to reduce transpiration and photosynthesis rates. This response varies depending on the cultivar and its ability to adapt to the environment. The hydroscape method is based on the internal regulation of water status in the plant. It has been recently used to classify grapevine genotypes according to their iso/anisohydric behavior when they are subjected to water stress conditions.

In vineyard management, the block is considered today as the technical work unit. However, considerable variability can exist inside a block with regard to physiological parameters, such as vigour, particularly because of soil heterogeneity. To represent this variability spatially, many measurements have to be taken, which is costly in both time and money. High resolution remote sensing appears to be an efficient tool for mapping intra-block heterogeneity.

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France.