Tempranillo in semi-arid tropical climate (Pernambuco-Brazil). Adaptation of some clones and their affinity to different rootstocks

In recent years several strategies have been proposed to cope with the effect of climate change on grape berry quality but only a few studies have dealt with the influence of management practices implemented in the field (e.g. irrigation,summer pruning, etc.), on the evolution of wines over time. 

Among the different management techniques in Viticulture, which have
been developed with the purpose of optimizing the interception of sunlight, the photosynthetic capacity of
the plant and the microclimate of the clusters, especially in varieties that show excess vigor, the management of defoliation presents great importance. The defoliation consists of the removal of leaves that cover or that are in direct contact with the curls, which can cause physical damages in the berries, and aims to balance the relation between part area and number of fruits, providing the aeration and insolation in the interior of the vineyard, as well as reduce the incidence of rot in order to achieve greater efficiency in phytosanitary treatments and quality musts.

The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination