Wine Laboratory

Mitigation of the effects of water stress

The production of grapes for winemaking purposes is affected by the conditions to which the vine is subjected during the pre-harvest period, with water stress being a very important factor. To mitigate its effects, it is convenient to study the effects of the composition of irrigation water and the efficiency of the use of nitrogen in the vine.

Some of the benefits of conducting these studies are:

  • ✓ Improvement in the maturity of the grape, which produces wines with a higher polyphenolic concentration.
  • ✓ Formation of aromatic precursors in grapes irrigated with saline waters based on chlorides and sulphates.
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Use of bacterial laccases

The winemaking process can be improved by the application of specific enzyme compounds, such as bacterial lacquers. We investigate what benefits their application offers. As examples we can point out:

  • ✓ They contribute to an improvement in the polyphenolic profile of red wines, stabilizing them and increasing their polymerization.
  • ✓ They eliminate all, or part, of the compounds that alter the quality of wines, such as pesticide residues, ethyl phenols, amines and TCA.
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Treatments to improve grape quality

Like the weather conditions, the treatments applied to the vine influence the quality of the grapes and wines. We investigate the determination of methods that improve the quality parameters of the grape and, by extension, of the wine. Some examples are:

  • ✓ Application of co-pigments and plant extracts to increase the concentration of polyphenols.
  • ✓ Application of kaolin on the vine to improve the photosynthetic capacity of plants, resulting in an increase in the concentration of aromatic compounds in wines.
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Selection of native yeasts

We study the winemaking potential of native yeasts from the Merlot, Cabernet Sauvignon and Garnacha varieties, selecting the most suitable, both those belonging to Saccharomyces and other alternatives. The selection of native yeasts permits:

  • ✓ Avoidance of the production of toxic compounds typical of yeast metabolism.
  • ✓ Improvement in the organoleptic characteristics of wine through mixed cultures.
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