Soils, climate, nutritive status and production of cv “Palomino fino” in the superior quality area of the Jerez-Xérès-Sherry zone

Wine dealcoholisation has been practised since the early 1900s and has gained importance due to climate change and shifting consumer preferences for lower-alcohol beverages. Rising temperatures are accelerating grape ripening, increasing sugar content and, consequently, raising the alcohol strength of wines.

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Vineyard floors in warm, dry landscapes including those in South Australia, have traditionally been managed using intensive practices such as tillage and herbicides to control weeds and vegetation, thereby limiting competition with grapevines for water and nutrients in order to not compromise yields.

The “Geoviticulture Multicriteria Climatic Classification (MCC) System” was developed to characterize the climate of the wine producing regions of the world.