Rare earth elements distribution in grape berries

Climate has a predominant role on growth and development of grapevines. Therefore, climate change represents an important challenge to the winemaking sector.

Aim: Under the effects of climate change it is becoming increasingly common to observe excessively fast sugar accumulation while anthocyanin and flavour development are lagging behind. Understanding the impact of different leaf removal techniques on ripening will provide vineyard managers with a canopy management strategy suitable for

Oenological tannins are products extracted from various botanical sources, such as mimosa,
acacia, oak gall, quebracho, chestnut and tara. The polyphenolic component is obtained through a solid-liquid extraction also using specific solvents, then removed by evaporation or freeze-drying. Tannins are employed in two phases of winemaking, during the pre-fermentative phase or during fining with different purposes such as modulate antioxidant activity, colour stabilization, bacteriostatic activity, protein stabilization and modulation of sensory properties. To date, the current regulatory framework is not very clear. In fact, the Codex Alimentarius classifies commercial tannins as “food additives” but also as
“processing aids”. The main distinction is that “additives” have a technological function in the final food, whereas “processing aids” do not. In this sense, oenological tannins, despite the technological treatments, could contain aromatic compounds of the botanical species they belong to and release them to the wine.

Una de las biotecnologías más potentes para disminuir el pH en vinos de zonas cálidas y en variedades de pH elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino.

Wine longevity is a complex multifactor phenomenon in which the weight of the different factors is not well known. One of the key factors of wine longevity is related to its resistance to oxidation. This property can be defined as the ability of the wine, under an exposure to oxygen, to keep its color, avoid accumulation of acetaldehyde and Strecker aldehydes (SA), and keep as long as