“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

From the standpoint of wine aroma oxidation there are two effects observed: aroma degradation of oxygen sensitive compounds (polyfunctional mercaptans) and the appearance of new substances with high aromatic power (acetaldehyde, methional, phenylacetaldehyde, sotolon, alkenals, isobutanal and 2, 3-metylbutanals) (1-5). According to our experience, Strecker aldehydes are compounds with highest sensory relevance in the oxidative degradation of many wines (5-7).

The vineyards placed in the municipal areas of Fuente de Piedra, Humilladero and Mollina constitute a wine-growing important area of the “Zona Norte” of the province of Málaga.

Recent decades have witnessed an evolving trend of diverse product types, improved quality, and green, low-carbon, and sustainable development in chinese wine market. A quality evaluation system, namely, with a dual orientation of “flavor compounds” and “sensory evaluation” is used as guidance for winemaking innovation in China.

Climate is a pervasive factor in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality

Aims: DOSAVIÑA® was developed with the aim of helping farmers to determine optimal volume rates for spray applications in vineyards. The final developed tool is a good example of bringing research to end users.