Effect of vineyard management strategy on the nutritional status of irrigated « Tempranillo » vineyards grown in semi-arid areas

Context and purpose of the study. The vine nursery sector is undergoing a transformation to meet growing environmental and sanitary demands.

The origins of plant propagation trace back to the moment of early humans’ transition from a nomadic existence to settled agricultural societies, cultivating their food.

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.

Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.