Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels.

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.

In recent years, there has been a growing interest in characterizing the ecological environment of vineyard production, and the growing need to delimit and characterize with precision the different homogeneous viticultural units. This has allowed the development of new studies which have as their objective the Vineyard Zoning. The delimitation and characterization of wine-growing areas poses specific problems in Spain, not only linked to the specific characteristics of the territory, but also to the size, distribution and index of viticultural occupation in the designations of origin.