Sustainablity of vineyards in the Priorat region (NE Spain)

Context and purpose of the study. Heatwaves have become more frequent and intense in several winegrowing regions.

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen[1,2].

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds