Influence of the year and the environmental factors on condensed tannins from Cabernet franc grapes

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

The vineyard is capable of fixing carbon in its permanent structure from atmospheric carbon dioxide, through the process of gas exchange and the performance of photosynthesis. The photosynthetic capacity of the vineyard depends on the water resources that the plant may have at its disposal, so the amount of dry matter, derived from the processed photosynthates, that it can store will depend on the water regime of the crop, both in the annually renewable organs as in permanent parts.

Until the 19th century, the wild form of cultivated grapevines (vitis vinifera l. subsp. sylvestris gmelin, v. sylvestris) was ubiquitous in many european and west asian regions. However, many factors like deforestation, the intensification of agriculture, or the introduction of several pests and pathogens decimated its presence in these growing sites, and natural populations are now mostly restricted to river-bank forests and creeks with specific soil and climate conditions. in fact, v. sylvestris is now considered an endangered subspecies that is protected by law in many european countries to prevent its loss.

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

La pratique de la délimitation des aires des Appellations d’Origine Contrôlées françaises découle de la définition de la notion de terroir en Appellation