Contribution to the sensory and volatile characterization of four traditional Galician red varieties

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

The research carried out by the URVV of the INRA center in Angers aims to develop a methodology for the integrated characterization of the natural factors of viticultural terroirs, representative of the operating conditions of the vine and the sensory differences of the wines. In this context, the concept of Basic Terroir Unit (UTB) has been developed. The UTB represents a viticultural surface of variable geographical extension, defined as the association in a given place of a geological, pedological and landscape component, Morlat (1989), Riou et al. (1995).

Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process

Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine’s health benefit compounds. This study focused on the yeast’s extracellular metabolic profile of tryptophan, tyrosine, and phenylalanine belonging to the group of aromatic amino acids in experimental Maraština wines. Alcoholic fermentations were conducted on sterile grape Maraština must using seven autochthonous non-Saccharomyces yeasts in sequential fermentation with commercial Saccharomyces cerevisiae.