Terroir, climat et sol

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

High-volume mass-market white wines production method by means of harvest-deferred fermentation from desulphited musts allows an efficient business management by avoiding the seasonality in wine sector.

The analysis of consumer attitudes towards wine, especially towards wines perceived as faulty, is an aspect that requires more research than has been carried out so far [1]. This study aims to analyse consumer behaviour in situations involving the consumption of faulty wines and to assess the level of acceptance of such wines.

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).