Ripening potential of Touriga Nacional variety with different canopy management techniques and in different regions (Dão, Bairrada and Vinhos Verdes)

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.

Wine production is a globally significant and intricate industry, characterized by diverse regions, grape varieties, and producers. Competitive advantage in wine production and marketing arises from localized natural attributes known as terroir, combined with transferable expertise in agronomic practices, winemaking methods, packaging, distribution, and marketing. Wine is a very globalized product with 40% of the total output exported. Globalization has prompted discussions on convergence of business and production practices across industries, driven by technological progress and adoption of international standards. However, persisting differences in cultural norms, institutional frameworks, and regulatory environments hinder full convergence.

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Cette étude a pour but d’évaluer la modification de l’état hydrique (potentiel hydrique foliaire), le comportement productif (matière sèche et rendement) et la expression qualitative (poids de baie, degrée Brix, pH, acidité totale, concentration polyphénolique) de la varieté Tempranillo dans la Vallée du Douro, à l’A.O. Cigales, comme conséquence de l’application d’une irrigation modérée. Pour développer l’essai on a appliqué les suivantes