Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Studying the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La Mancha INTRODUCTION: In the last decades there has been an increseasing demand of wines with low or non-existing alcohol concentration due to the negative effects that alcohol has in health. In spite of that, there are not laws that protect these products, and there is also a great difficulty in the elaboration of these type of wines due to the increasing temperatures because of climate change. This is why the oenological industry has made great advances in the development of different techniques that could satisfy consumers’ demands without modifying wine quality. The most used techniques have been post-fermentative ones.

The article analyzes current developments in European pesticide regulation.

Flavescence dorée (FD) is a very serious grapevine disease, classified as quarantine in europe, where it appeared in the middle of the last century. It is associated with the presence of phytoplasmas, transmitted in the vineyard by a leafhopper of american origin, scaphoideus titanus. FD causes severe wine production losses and often leads to plant death. There are currently no alternative solutions to insecticide treatments against the vector and uprooting diseased vines.

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Aims: The aims of this study are to determine the influences of the local geology, mineralogy and geochemistry of surroundings, substrate and soil on the cultivation of vines, these as an additional factor of specificity and locality in the production of wine and definition of terroir, as well as for the discrimination of local variance of substrate and soil properties for the strategic management of cultivation plots and/or the evaluation of new cultivation regions, necessary within a scope of global climate change.