Main viticultural soils in Castilla – La Mancha (Spain)

In the current scenario of climatic variability, even though the vine (Vitis vinifera) is a species generally considered very fertile, the process of bud differentiation is particularly influenced by the weather trend not only of the current year but also of the previous one.

Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.

Vine water status is one of the most influential factors in grape vigor, yield, and quality (Ojeda et al., 2002; Guilpart et al., 2014). Severe water deficits during the first stage of crop development (bud break to fruit set) impact yield in the current year and the following year. While during grape ripening, water availability impacts berry size, grape composition, and health status. Therefore, a correct assessment of plant water status allows for proper water management with an impact on grape yield and composition (McClymont et al, 2012; Pereyra et al., 2022).

Un projet touristique innovant est en cours dans la zone historique croate d’Istrie Centrale, autour de la magnifique ville de Motovun. L’approche méthodologique repose sur le concept de «Système Productif-Global du Territoire» et s’appuie tout particulièrement sur celui de « Zonage Vitivinicole ». Elle tient compte de toutes les facettes, définies dans celui de « Grand Zonage » (Cargnello G., 1999).

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses [1], thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [2]. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters.