Fractal analysis as a tool for delimiting guarantee of quality areas

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.

The timing of phenology is critical if grape quality potential is to be optimized. Phenological process based models are used to predict phenology. In this study, three different models

The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.

Cover crops are planted in vineyards for multiple benefits including soil conservation, weed management, regulation of grapevine vegetative growth