Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs.

Pierce’s disease (PD) is considered a potential threat to european viticulture (EPPO a2 list of pathogens since 1981). In the usa, infections caused by the vector-borne bacterium xylella fastidiosa have caused recurrent damage to vineyards in California and the southeastern states. However, vineyards in Europe have remained free of PD until recently, when it was first detected on the island of Mallorca in 2017. The reasons for the absence of PD in continental Europe have not been convincingly explained.

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.