Proposal of zonification and characterization of terroirs in the Yalde-Najerilla-Uruñuela vine growing area (DOC Rioja, Spain), based on the soil influence

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.

Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.

Fungicide spraying is a common viticultural practice that occurs throughout the growth season that protects developing vines and bunches against diseases caused by fungi or oomycetes.

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.