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

The concept of ‘terroir’ describes the interplay of the environmental factors that affect the grapevine. This includes but is not limited to climate, soil composition, vineyard management, topography, and geology.

Presentknowledge about grape development is mainly driven by the premise that a typical berry would follow the same kinetics as the population average

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes

Copper (Cu) is known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. Recent work has shown that Cu exists predominantly in a sulfide-bound form, which may act as a potential source of sulfidic off-odours in wine and hence contribute to reductive flavours