AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].

To meet the demand of assessment tool of water managers we adapted to the vine production the INDIGO® method to developed initially for arable farming at the field scale.

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

En la isla de Tenerife (Islas Canarias, Espafia) existen cinco Denominaciones de Origen (D.O.) con una superficie inscrita aproximada de 5.000 hectareas. Actualmente existen 94 bodegas

Early defoliation has been found a useful tool to reduce cluster compactness and to improve fruit composition in vigorous sites of different viticultural areas. Our objective was to test the usefulness