Vine growing description of Aeolian archipelago

Explore the variability and contribution of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas of semi-synthetic Tempranillo wines, together with an in-depth study of the capacity of these strains to provide good fermentative and oenological qualities

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

The vineyard has experienced a general increase in yields mainly due to the elevated use of technology which caused a quality loss of grapes in more than one case. A large percentage of the Spanish vineyard is covered by a Denomination of Origin which limits the productive level of the vineyards as one of its regulations. The maximum production limit is a variable characteristic of each vineyard and is not usually regulated by agronomic criteria, and this explains the fact that each vineyard can reach high quality with a totally different yield from that set by the Denomination of Origin.

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.

Albariño is a white cultivar that has been recently promoted in Uruguay due to its ability to maintain high berry quality even in adverse climate conditions during ripening. This study aims to assess the effect of different topographic conditions on Albariño agronomic behavior and oenological potential.