The Soil Component of Terroir

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

Castilla-La Mancha is the biggest vineyard in the world. Once similar soils have been identified in Castilla-La Mancha (soil

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.