Terroir, climat et sol

Plants have been shown to redistribute water between root sections and soil layers along a gradient of decreasing water availability. One benefit of this hydraulic redistribution is that water can be transported from roots in wet soil to others in dry soil, delaying the onset of water stress and increasing root longevity in dry environments. Grapevines are thought to redistribute water laterally across the trunk from wet to dry portions of the root system. However, it is unknown whether the phloem contributes to such water redistribution.

The Portuguese wine production is characterized by wide yield fluctuations, causing considerable implications in the economic performance of this sector. The possibility of predicting the yield in advance is crucial as it enables preliminary planning and management of the available resources. The present work aims to study and evaluate two different techniques for the assessment of vine fertility. vineyards.

Se señalaron 28 parcelas, en la zona de D.O. Montilla-Moriles, repartidas por toda la superficie de viñedo, de ellas 12 se localizan en las Zonas de calidad Superior, en los términos municipales de Montilla

The designations of origin of the Loire Valley wine have been recognized according to customs and notoriety established over the centuries since the Middle Ages. There are four main production basins going up the Loire, from Nantes to the Sancerrois region: Nantes, Anjou-Saumur, Touraine and the vineyards of the Centre. In each of these basins, there is a wide range of appellations of origin which has been established according to a logic which may not seem obvious to the uninformed.

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.