Study of influence of the composition of the soil and productive yield on the composition and quality of the base wines and sparkling wines for the Macabeo cultivar.  

Identifier:  TFM:336

Handle: https://hdl.handle.net/20.500.11797/TFM336

Authors:  Martín Fernández, Rebeca

Abstract:
This project shows the influence of the composition of the soil and productive yield on the composition and quality of the base wines and sparkling wines for the Macabeo cultivar. Several parameters of the grape juice, base wine and sparkling wine were analyzed. Specifically, the foaming properties (MOSALUX) of the base wine and sparkling wine as well as the content of polysaccharides and proteins for the sparkling wine were determined. In both experiments, the foaming properties of the sparkling wine were significant lower than those of the base wine. In the zonification experiment, the results obtained for the base wines clearly indicate that there is a subzone with a higher degree of maturity related to the higher alcohol content and lower content of assimilable nitrogen. This area offered the worst foaming properties. The results obtained in sparkling wines follow the same trend as base wines. In the experiment for the yield, results obtained for the base wines indicate the lower the productive yield of the vineyard the higher the maturity level. Similar foaming properties were obtained for low and medium yield which in turned were better than in wines from the high yield. The same trend was observed for sparkling wines in the case of the foamability (HM). However, the foam stability (HS) in sparkling wines showed an erratic behavior.