Analysis of the daily minimum temperatures variability in the Casablanca Valley, Chile

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

Sulphur dioxide (SO2) seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. Firstly, the state of art on SO2 wine replacements is revised, and secondly, the last promising results using natural enriched polyphenol extracts are shown.

Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.

Agriculture plantations are complex systems whose performance critically depends on the execution of several types of tasks with precise timing and efficiency to respond to different external factors. This is particularly true for orchards like vineyards, which need to be strictly monitored and regulated, as they are sensitive to diverse types of pests, and climate conditions. In these environments, managing and optimally scheduling the available work force and resources is not trivial and is usually done by teams of senior managers based on their experience. In this regard, having a baseline schedule could help them in the decision process and improve their results, in terms of time and resources spent.

Oloroso Sherry is a typical fortified wine from Jerez de la Frontera (south of Spain). It is one of the most used in the seasoning of oak barrels, called Sherry Cask, destined in this area for ageing brandies or condiments as wine vinegars. Brandy de Jerez is an European Geographical Indication for grape-derived spirits. Its special organoleptic characteristics are due to its traditional dynamic ageing in Sherry Casks. American oak is the most common wood employed in Jerez area, where Brandy de Jerez is exclusively manufactured. During ageing period of Sherry and brandies, the wood is not only a container, it is involved in several physicochemical process with the Sherry or the distillate. Oak wood is the responsible of the presence of many compounds in the products, affecting their aroma and chemical composition and having a high influence in their final quality. Moreover, the seasoned wood with Sherry wine could transfer the compounds from wine into the brandy, improving its aroma and flavor.