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

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU Green Deal aims t0 achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050. The deal strongly encourages GHG reducing measures at local, national and European levels. The REDWine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq. emissions produced in the winery industry value chain by utilizing biogenic fermentation CO2 for microalgae biomass production

Between 2002 and 2004 we studied the behaviour of two red grape varieties – Merlot and Cabernet Sauvignon – within the scope of an experimental protocol encompassing 14 plots, 7 of which had not been cultivated, situated in geographically distant locations representing different terroirs of Castilla-La Mancha.

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).