Characterization of the Origin Denomination “Ribeira Sacra”

The presence of arsenic in food and beverages creates concern because of the toxicity of this element, classified as carcinogenic in humans. The arsenic concentration in soil, vine leaves and berries

AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.

Context and purpose of the study. Modern viticulture is facing significant challenges due to global climate changes, spanning from extreme heat spells and water scarcity to the acceleration of grapevine’s phenological development with important consequences from budbreak to harvest.

Managing pests in vineyards presents a major challenge for winegrowers, who are seeking effective solutions to control diseases and pests.