Vineyard management for environment valorisation

Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar

Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine’s health benefit compounds. This study focused on the yeast’s extracellular metabolic profile of tryptophan, tyrosine, and phenylalanine belonging to the group of aromatic amino acids in experimental Maraština wines. Alcoholic fermentations were conducted on sterile grape Maraština must using seven autochthonous non-Saccharomyces yeasts in sequential fermentation with commercial Saccharomyces cerevisiae.

The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from seven autochthonous grape varieties of Castilla y León. The ‘Albarín’, ‘Godello’ and ‘Verdejo’ white grape cultivars contribute with more fruity notes than the ‘Viura’ and ‘Malvasía’ cultivars; and ‘Prieto picudo’ coloured grape cultivar has more fruity character than ‘Garnacha’.

Viticultural potential has a complex conditioning, determined by relief,
soil, climate and lithology. Delineation of viticultural potential from vineyard areas is essential for the purpose to collect the necessary data for viticultural zoning. Using this data, we can achieve greater yield quality, which is the most important criteria in viticulture. The main purpose of this research is
characterizing of viticultural potential and zoning of homogeneous viticultural zones in Goriška Brda region by assessing the suitability of defined ecological factors.

La présente étude de zonage viticole a été faite dans la région de la vallée Central de Tarija(VCT), dans la ville de Tarija, au Sud de la Bolivie; une région avec plus de 400 années de tradition qui présente une vitiviniculture de haute qualité. La Vallée possède une surface total de 332 milles ha.; existant des vignobles entre 1660 y 2300 m.s.n.m. et dans ce rang d’altitude il existe 91 mille ha.