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Los derechos culturales, el patrimonio, la diversidad y la creatividad juegan un papel esencial en el éxito de la agenda 2030 porque son componentes centrales del desarrollo humano y sostenible. En este contexto, resulta esencial y prioritaria la formación del alumnado riojano en el mundo vitivinícola, ya que la Comunidad de La Rioja es una referencia internacional en este sector por su gran trascendencia cultural, tradicional, económica y turística. Para realizar esta innovación docente se ha utilizado una metodología de aprendizaje entre iguales con la participación de alumnado de Grado en Enología y de Grado en Educación Primaria, que se encargó de la adecuación didáctica y transferencia del conocimiento en la escuela, mediante talleres relacionados con el vino. Como medida del éxito alcanzado se utilizaron encuestas de satisfacción y un formulario sobre los conocimientos vitivinícolas antes y después de la intervención educativa. La educación entre iguales dentro del contexto universitario ha hecho visibles los conocimientos de cada grado, mejorando así la organización académica en la utilización de recursos humanos y materiales. En concreto, ha permitido mejorar los conocimientos vitivinícolas de los estudiantes, que han valorado satisfactoriamente esta innovación docente, considerándola como un buen método de aprendizaje. Cultural rights, heritage, diversity, and creativity play an essential role in the success of the 2030 agenda because they are central components of human and sustainable development. In this context, training La Rioja students in the wine world is essential, since the Community of La Rioja is an international reference in this sector due to its great cultural, traditional, economic and tourist significance. To carry out this teaching innovation, a peer-learning methodology has been used with the participation of students from the Degree in Oenology and the Degree in Primary Education, who were in charge of didactic adaptation and transfer of knowledge in school, through workshops related to wine. Satisfaction surveys and forms on wine knowledge, before and after the educational intervention, were used as a measure of the success achieved. Peer education within university context has made knowledge of each degree visible, improving the academic organization related to human and material resources. Specifically, it has made it possible to improve students' wine knowledge, who have satisfactorily assessed this teaching innovation, considering it a good learning method.

Diversas investigaciones han abordado el papel jugado por las Rutas del Vino de España para dinamizar la competitividad de un territorio, incrementar la producción vinícola, mejorar la calidad de vida de los ciudadanos y respetar el medioambiente. Sin embargo, hasta donde sabemos, el impacto de la COVI‐19 sobre dichas rutas enológicas no ha sido abordado en la literatura académica. Para superar este gap de investigación, el trabajo pretende analizar el impacto del patógeno sobre la oferta y la demanda de las actividades turísticas a través de, por un lado, el análisis de la evolución de las instituciones adheridas a las rutas del vino españolas y, por otro lado, el estudio del impacto económico de las 32 rutas que conforman dicho producto turístico. Several studies have addressed the role played by the Spanish Wine Routes in boosting the competi‐ tiveness of a territory, increasing wine production, improving the quality of life of citizens and respecting the environment. However, to our knowledge, the impact of COVID‐19 on these wine routes has not been addressed in the academic literature. In order to overcome this research gap, this paper aims to analyse the impact of the pathogen on the supply and demand of tourist activities by analysing the evolution of the institution members of the Spanish wine routes and the economic impact of the 32 routes that make up this tourist product.

This study investigates the main advantages and disadvantages of the Serbian market as a potential market for the import of Slovenian wines, more specifically, the wines from the wine cellar “Vinag 1847”. Structured interviews were conducted with four participants from different Serbian wine sectors regarding the current wine trends and how the Slovenian wines are presented on the market. Furthermore, the quantitative analysis was performed during the Belgrade Wine Salon in the form of a questionnaire, and it was answered by 60 randomly picked visitors who tasted the wines at the “Vinag 1847” exhibition table. They answered the questions about their personal buying behaviour and evaluated the selected “Vinag 1847” wine offer which was presented at the wine salon. The participants of the quantitative and qualitative analysis have pointed out that Serbian market is expanding, and its wine culture has been evolving, together with the new generations, in new ways. The main advantages are at the same time also the disadvantages of the market which is still in the process of manifestation. With a wide local and regional wine offer and the customer base whose interest in the new wines both from Serbia and abroad has been increasing, Serbia is evaluated as the challenging country for the wine export industry. Ta študija raziskuje glavne prednosti in slabosti srbskega trga kot potencialnega trga za uvoz slovenskih vin, natančneje vin iz vinske kleti „Vinag 1847“. Opravljeni so bili strukturirani intervjuji s 4 udeleženci iz različnih srbskih vinskih sektorjev glede trenutnih vinskih trendov in kako slovenska vina se predstavljajo na trgu. Poleg tega je bila kvantitativna analiza opravljena v okviru Beograjskega salona vina v obliki vprašalnika, na katero je odgovorilo 60 naključno izbranih obiskovalcev, ki so vina degustirali na razstavni mizi „Vinag 1847“. Odgovarjali so na vprašanja o osebnem nakupnem vedenju in ocenjevali izbrano ponudbo vin „Vinag 1847“, ki je bila predstavljena na salonu vin. Udeleženci kvantitativne in kvalitativne analize so poudarili, da se srbski trg širi, vinska kultura pa se skupaj z novimi generacijami razvija na nove načine. Glavne prednosti so hkrati tudi slabosti trga, ki je še v nastajanju. S široko ponudbo lokalnih in regionalnih vin ter bazo kupcev, katerih zanimanje za nova vina iz Srbije in tujine narašča, je Srbija ocenjena kot država z izzivi za industrijo izvoza vina.

'Modra frankinja' (Vitis vinifera L.) je tradicionalna slovenska sorta grozdja, a kljub temu Slovenci o njej nismo dovolj seznanjeni. Tudi ko gledamo širši vinski svet, opazimo, da o tej sorti in njenih značilnostih vemo zelo malo. Po naših podatkih aromatične tipičnosti vin sorte 'Modra frankinja' še niso bile raziskane. Diplomsko delo je prva tovrstna raziskava te sorte. V delu smo želeli raziskati aromatične lastnosti vin te sorte s pomočjo neformalne senzorične analize. Na ta način smo povzeli katere senzorične note so na splošno izrazite pri obravnavani sorti vina. V nadaljevanju smo s kemijsko analizo aromatičnih spojin vzorcev vina to še kemijsko ovrednotili. Pri kemijski analizi smo se osredotočili na štiri skupine spojin, ki po našem mnenju krojijo tipičnost arom vin sorte 'Modra frankinja'. To so: monoterpeni, estri, norizoprenoidi in C6-alkoholi. Rezultati kažejo, da so prav predstavniki skupine terpenov tisti, ki se pojavljajo v največjih koncentracijah v obravnavanih vinih in pomembno krojijo aromatični profil vin 'Modra frankinja'. C13-norizoprenoidi so bili prisotni v večjih koncentracijah pri vzorcih sortnega vina 'Modra frankinja', kot pri vinih 'Modri pinot' ali vinih bordojskih sort. A še vedno vsebnosti C13-norizoprenoidi ostajajo precej manjše od zaznavnih senzoričnih pragov teh spojin. Although 'Modra Frankinja' (Vitis vinifera L.) is a Slovenian traditional variety, in Slovenia there is poor knowledge available about it. Moreover, also on a global scale very little has been studied and written about this variety or its characteristics. To our best knowledge, the aromatic typicality of the wines made from 'Modra frankinja' grapes has not yet been researched and this work is thus the first to undertake such an investigation. Therefore, we initially set ourselves the goal of exploring general aromatic spectrum by unformal sensory analysis, aiming to get a sense of the notes predominating in the observed wines. This was followed by chemical analysis, to delve into the individual compounds. In the chemical analysis part we focused on four groups of compounds that we thought would play an important role in characterizing the aromas of 'Modra frankinja', namely, monoterpenes, esters, norisoprenoids, and C6-alcohols. The results of our experiment show that the group of terpenes is the one that occurs in the highest concentrations in wines of 'Modra frankinja' and shapes a large part of the aromatic profile. Also, C13-norisoprenoids were higher in the samples of 'Modra frankinja' in comparison with 'Pinot noir' and Bordeaux varieties. However, the levels remain much lower than the reported sensory thresholds.

Zaradi izvrstnih geografskih pogojev in več stoletij dolge zgodovine in tradicije, ostaja vinogradništvo v Vipavski dolini primarna panoga, s katero se ukvarjajo tudi na ekološki kmetiji Mlečnik v Bukovici, blizu Nove Gorice. Od leta 1920 so k osnovnim bivanjskim in gospodarskim objektom postopno dograjevali utilitarne in tehnične objekte (silosi, pitnik za živino, hlev, kompostnik) za potrebe poljedelstva in živinoreje. Zaradi osredotočenosti na pridelavo vina so opustili nekatere prostore in objekte, ki s svojim izgledom in materialnostjo nakazujejo na funkcionalnost in časovno obdobje v katerem so nastali. Danes le-ti predstavljajo priložnosti za nove programe, ki se lahko povezujejo s primarno dejavnostjo pridelave vina. Uvod v magistrsko nalogo temelji na iskanju in dokumentiranju tipičnih elementov arhitekture oziroma stavbarstva Vipavske doline, zaznavanje in valorizacijo objektov ter »artefaktov« in »arhetipov« na sami lokaciji ter dokumentiranje in analizo naravne krajine. Uvodna raziskava in razmislek sta integralni del pri razvoju idejne zasnove za rešitev/prenovo funkcionalne sheme oziroma idealnega modela procesa za pridelavo vina in kasnejšo aplikacijo v dejanski prostor, ki temelji na raziskavi modernih in tradicionalnih vinarn in z na novo dodanim programom. Magistrsko delo želi pokazati, da je z upoštevanjem tradicije, s spoštovanjem do naravnega ter grajenega okolja in z vpeljevanjem modernih pristopov, možno ohraniti določene obstoječe kvalitete in identiteto (ne)tradicionalne arhitekture in prostora, ter jo s previdnimi posegi ponovno oživiti, ji dati nov namen in jo premišljeno vključiti v ritem 21. stoletja in po pandemiji prispevati k razvoju in promociji domačega turizma ter vinarstva. Viticulture in the Vipava Valley, with its favorable geography, rich history, and tradition, is the main industry. The organic farm Mlečnik in Bukovica, near Nova Gorica, practices viticulture and has expanded its facilities over time to cater to agricultural and animal husbandry needs. As these industries declined and the focus shifted to wine production, abandoned spaces and objects remained, representing opportunities for new programs and functions related to wine production and newly added program. The introduction to the master's thesis explores the architecture and construction elements of the Vipava Valley, documenting and valuing buildings, artifacts, and archetypes on-site, along with analyzing the natural landscape. The research informs the conceptual design for renovating the functional scheme or developing an ideal process model for wine production, integrating insights from modern and traditional wineries with the new program. The objective of the master's thesis is to demonstrate that by preserving tradition, respecting the environment, and adopting modern approaches, it's possible to retain the qualities and identity of both traditional and non-traditional architecture. Through careful interventions, these spaces can be revitalized and purposefully integrated into the 21st-century context. This contribution aims to support the revival of domestic tourism and winemaking, which have been affected by the pandemic.

Sorta 'Modra frankinja' je najbolj zastopana sorta v vinorodnem okolišu Bela krajina. Magistrsko nalogo smo zastavili z namenom, da bi vinogradnikom lahko podali informacijo o ustrezni tehnološke zrelosti grozdja sorte 'Modra frankinja' za pridelavo določenega stila vina. Za določitev ustrezne tehnološke zrelosti smo v poskus vključili merjenje nalaganja topne suhe snovi (TSS) v grozdnih jagodah. Glede na krivuljo nalaganja TSS in tehnološko zrelost grozdja smo trgatve izvedli v štirih terminih (H1, H2, H3, H4) in grozdje predelali v vino. Vsebnosti glukoze in fruktoze ter skupnih kislin v moštu med obravnavanji niso bile značilno različne. Značilno najvišji pH 3,69 smo izmerili v vinu obravnavanja H3. Značilno najmanjšo vsebnost alkohola 12,9 vol. % smo izmerili v vinu obravnavanja H2. Največje vsebnosti skupnih fenolnih spojin 1159 mg/l smo izmerili v vinu obravnavanja H3. Intenziteta barve vina je bila značilno največja v vinih obravnavanj H2 in H3, kar so zaznali tudi preskuševalci pri senzorični analizi vina. Arome, ki spominjajo na travo in sveže sadje, so preskuševalci najintenzivneje zaznali v vinih obravnavanj H1 in H2, najmanj pa v vinih obravnavanj H3 in H4. Tehnološka zrelost grozdja sorte 'Modra frankinja' za pridelavo harmoničnega vina, z intenzivnimi sadnimi aromami in brez arom, ki spominjajo na travo, je med 15 in 20 dnevi po začetku stacionarne faze. 'Blaufränkisch' is the most common grapevine variety in Bela krajina winegrowing district. The aim of the study was to find the technological ripeness of the 'Blaufränkisch' grape for production of certain wine style. To determine the appropriate technological ripeness the measurement of the total soluble solids (TSS) loading in grape berries was included in the experiment. According to the TSS loading curve and the technological ripeness, the harvest was carried out in four periods (H1, H2, H3, H4) and the grapes were processed into wine. There were no significant differences in glucose and fructose contents and total acidities among musts of different harvest periods. Significantly highest pH 3.69 was measured in wine from H3. Significantly lowest alcohol content 12.9 vol. % was measured in wine from harvest H2. Significantly highest content of total phenolic compounds 1159 mg/l was measured in wine from harvest H3. Intensity of colour of the wine was significantly highest in wines from harvest H2 and H3, which was also established by the testers in sensorial wine analysis. Aromas reminiscence of grass and fresh fruits were most intense in wines from harvest H2 and H3 evaluated by the testers. The technological maturity of ‘Blaufränkisch’ variety for the production of a harmonious wine, with intense fruity aromas and without aromas reminiscent of grass, is between 15 to 20 days after the beginning of the stationary phase.

The Balearic Islands are seeking seasonally adjusted and diversify tourism for decades. One option that has been raised is the wine tourism, mainly by the increase in the number of existing wineries. Wine tourism is a growing field of study since the nineties and quite literature in the regions of the New World. In the Balearic Islands academic studies have traditionally focused on supply and demand for sun and sand, with few studies on alternative offers or minority tourism. In the Balearic Islands academic studies have traditionally focused on supply and demand for sun and sand, with few studies on alternative or minority tourism supplies. This paper seeks to make a first approach to the situation of enotourism in the Balearic Islands, through a study of the wineries. This study allows to show the vision they have of the enotourism. The enotourism has a minor impact on the overall economy but is useful for wineries, improving their revenue and exports. The wine tourist profile is similar to the sun and beach tourist, dominated by foreigners. Looking forward, the enotourism will be focused on completing other tourist supplies and supplement the revenue of the wineries., Las islas Baleares buscan desestacionalizar y diversificar la actividad turística durante décadas. Una de las opciones que se han planteados es el turismo del vino, principalmente por el aumento en el número de bodegas existentes. El turismo del vino es un campo de estudio creciente desde los años noventa y con bastante literatura en las regiones del Nuevo Mundo. En las islas Baleares los estudios académicos se han centrado tradicionalmente en la oferta y demanda de sol y playa, siendo escasos los estudios sobre ofertas de turismo alternativas o minoritarias. Este trabajo busca realizar una primera aproximación a la situación del enoturismo en las islas Baleares, mediante un estudio de las bodegas. Este estudio permite mostrar la visión que tienen del enoturismo. El enoturismo tiene un impacto poco importante en el conjunto de la economía pero es de utilidad para las bodegas, mejorando sus ingresos y sus exportaciones. El perfil del turista del vino es parecido al del turista de sol y playa, con predominio de los extranjeros. De cara al futuro, el enoturismo estará enfocado a completar otras ofertas turísticas y completar los ingresos de las bodegas., The Balearic Islands have been seeking to deseasonalise and diversify tourism activity for decades. One of the options that have been considered is wine tourism, mainly due to the increase in the number of existing wineries. Wine tourism has been a growing field of study since the 1990s, with a considerable amount of literature in the regions of the New World. In the Balearic Islands, academic studies have traditionally focused on the supply and demand of sun and beach tourism, with few studies on alternative or minority tourism offers. This paper aims to make a first approximation to the situation of wine tourism in the Balearic Islands, through a study of the wineries. This study allows us to show their vision of wine tourism. Wine tourism has little impact on the economy as a whole, but it is useful for the wineries, improving their income and exports. The profile of wine tourists is similar to that of sun and beach tourists, with a predominance of foreigners. In the future, wine tourism will be focused on complementing other tourist offers and supplementing the wineries' income.

Cilj ovog rada bio je odrediti utjecaj vinskih posuda na polifenolni sastav Merlot vina, te njegovu aromu. Uzorci vina čuvani su u sedam različitih posuda tijekom 12 mjeseci, a na kraju su uzorci analizirani, te su praćene promjene koncentracije polifenolnih spojeva i arome. Polifenolni spojevi, antocijani i antioksidacijska aktivnost određeni su spektrofotometrijski, dok je aromatski profil identificiran plinskom kromatografijom i mikroekstrakcijom na čvrstoj fazi. Većina elemenata u tragovima najvišu koncentraciju je postigla u inoks posudama, a najmanju u hrastovim posudama jakog paljenja. Parametar crvenila i zasićenosti boje vina u najvišoj koncentraciji postignut u bačvi srednjeg paljenja ukazujući da je to najprikladnija posuda za čuvanje Merlot vina s obzirom na boju. Iz rezultata je vidljivo da je većina spojeva arome vina postigla najviše koncentracije pri visokom paljenju vinskih posuda. The aim of this work was to determine the influence of wine containers on the polyphenol composition of Merlot wine and its aroma. The wine samples are stored in seven different containers for 12 months, at the end the samples were analyzed, and changes in the concentration of polyphenolic compounds and aromas were monitored. Polyphenolic compounds, anthocyanins and antioxidant activity were determined spectrophotometrically, while the aromatic profile was identified by gas chromatography and solid-phase microextraction. Most of the trace elements achieved the highest concentration in stainless steel containers, and the lowest in oak barrel with heavy toasting. The highest values of red color parameter and saturation of the wine color were achieved in a barrel of medium toasting, indicating that it is the most suitable vessel for keeping Merlot wine in terms of color. It is evident from the results that most aroma compounds reached the highest concentrations in the wine barrels with heavy toasting.

Ciljevi doktorske disertacije bili su istražiti izražaj adhezijskih molekula na granulocitima i monocitima štakora koji su pred infarkt miokarda konzumirali bijelo vino te izražaj istih molekula na matičnim stanicama karcinoma dojke i prostate nakon tretmana novosintetiziranim inhibitorom fosfolipaze C, 3-amino-5-okso-N-naftil-5,6,7,8-tetrahidrotieno [2,3-b] kinolin-2-karboksamidom. Adhezijske molekule CD15s i CD11b na plazma membranama neutrofila i monocita uključene su u započinjanje, a CD44 i u zaustavljanje upalnog odgovora te cijeljenje nakon infarkta miokarda. Krv Sprague Dawley štakora, koji su konzumirali bijelo vino 4 tjedna prije izazivanja infarkta miokarda, uzorkovana je 24 sata nakon infarkta te analizirana metodom protočne citometrije. Dobiveni rezultati uspoređeni su s rezultatima kontrolne skupine, prividno operirane skupine te skupine kod koje nije bilo intervencija. Prividno operirana i skupina u kojoj nije bilo intervencija nisu se razlikovale ni u postotku pojedinih subpopulacija niti u izražaju pojedinih biljega po jednoj stanici. Konzumacija vina posredovala je višestruko povećanje izražaja CD44 na velikim monocitima i na monocitima uobičajene veličine. Budući da CD44 potiče protuupalno djelovanje te sudjeluje u transformaciji fibroblasta u miofibroblaste, pojačan izražaj CD44 otkriva mogući povoljan učinak vina na te važne mehanizme cijeljenja srčanog tkiva. Djelovanje inhibitora fosfolipaze C analizirano je kroz parametre rasta i preživljenja (MTT test), apoptoze (analiza PI i aneksina-V), postotka matičnih stanica (CD44+CD24-) te glikofenotipa (CD15s i GM3 (NeuAc)) tumorskih linija dojke (MDA-MB-231) i prostate (Du-145). Svi parametri, osim kod MTT testa, određivani su protočnom citometrijom nakon 48-satnog tretmana 2 μM inhibitorom. Učinak pet različitih koncentracija inhbitora tijekom četiri vremenska intervala analiziran je MTT testom. Citotoksični učinak, zapažen kod obiju staničnih linija, kod trostruko negativnog raka dojke je bio posredovan apoptozom. Inhibitor je uzrokovao blago, ali statistički značajno smanjenje postotka subpopulacije matičnih stanica u ukupnoj populaciji raka dojke uz istovremeno značajno povećanje njihova izražaja GM3(NeuAc), važnog inhibitora prijenosa signala čimbenika rasta. Postotak potencijalno metastatske subpopulacije matičnih stanica (CD15s+) bio je snižen kod obiju tumorskih staničnih linija nakon tretmana inhibitorom. MDA-MB-231 stanična linija predstavlja trostruko negativni rak dojke. Uzimajući u obzir činjenicu da je takav tip raka karakteriziran povećanim postotkom matičnih stanica raka te poznavajući njihovu povezanost s povećanim rizikom metastaziranja i smrtnosti, novi inhibitor iz skupine tieno [2,3-b] piridina bi mogao biti djelotvoran za tretiranje ovakvog tipa raka., The aims of this doctoral thesis were to determine the expression of adhesion molecules on granulocytes and monocytes in rats that consumed white wine before myocardial infarction and on the breast and prostate cancer stem cells after treatment with newly synthesised inhibitor of phospholipase C, 3-amino-5-oxo-N-naphthyl-5,6,7,8-tetrahydrotieno[2,3-b]quinoline-2-carboxamide. Neutrophil and monocyte CD15s and CD11b adhesion molecules are involved in the initiation of inflammation while CD44 molecule is implicated in the resolution of cardiac inflammation as well as in healing processes after the myocardial infarction. Blood of male Sprague Dawley rats, that consumed white wine during 4 weeks before infarction, was sampled 24 hours after infarction and analysed using flow cytometry. This group was compared with water only drinking controls, sham animals (subject to surgery without myocardial infarction) and baseline group (intact animals that received no intervention prior to being sacrificed). Sham animals did not differ from baseline animals nor in the percentage of subpopulations neither in the adhesion molecule expression. Wine drinking was associated with multiple increase in CD44 expression on large monocyte and monocytes. Knowing modulation ability of CD44 to suppress post-infarction inflammation and to transform fibroblast into myofibroblasts, the CD44 finding implicates benefitial role of white wine in the cardiac healing. The effects of the newly synthesized phospholipase C inhibitor were analyzed through the parameters of growth and survival (MTT test), apoptosis (PI and annexin-V analysis), cancer stem cell percentage (CD44+CD24-), and stem cell glycophenotypes (CD15s and GM3 (NeuAc)) of breast (MDA-MB-231) and prostate (Du-145) tumor lines. All parameters, except for the MTT assay, were determined using flow cytometry, 48 hours after treatment with 2 μM inhibitor. The MTT test analyzed the effect of five different concentrations of inhibitor over four time intervals. Inhibitor produces cytotoxicity in both cell lines, mediated by apoptosis in breast cancer cells, and slightly but statistically significantly lowering breast stem cell subpopulation while GM3(NeuAc) expression per one breast stem cell was increased compared with controls. GM3(NeuAc) is the important inhibitor of growth factor signal transduction. The percentage of potentially metastatic stem cell subpopulation (CD15s+) was lower in both cell lines after treatment with the inhibitor. Cell line MDA-MB-231 represents triple-negative breast cancer. Considering that such cancers are characterized by an increased percentage of breast cancer stem cells and knowing their association with an increased risk of metastasis and mortality, the new phospholipase C inhibitor (belonging to thieno[2,3-b]pyridine inhibitors) may be a potentially effective drug for triple-negative breast cancer treatment.

El enoturismo se ha erigido en los últimos años como una de las ofertas turísticas más importantes y prósperas en España. Entre sus regiones, la provincia de Alicante, a través de la Ruta del Vino de Alicante, presenta un gran potencial de desarrollo económico y sostenible a través de dicha actividad. La presente investigación tiene como objetivo analizar en qué medida las bodegas adheridas a la Ruta del Vino de Alicante desarrollan sus actividades de enoturismo respetando las condiciones sociales, medioambientales y económicas. A través del método del caso y empleando la triangulación para incrementar la validez del estudio, la investigación pretende alcanzar dicho objetivo. Los resultados de la investigación revelan que el enoturismo representa una fuente de riqueza para las bodegas objeto de estudio, así como una herramienta efectiva para transmitir la historia local, la gastronomía y la cultura local a los turistas que llegan a sus instalaciones. Desde el plano medioambiental, destaca el compromiso de las bodegas analizadas con la adopción de acciones respetuosas con el medio que las rodea. Wine tourism has emerged in recent years as one of the most important and prosperous tourism products on offer in Spain. Among its regions, the province of Alicante and the Alicante Wine Route present great potential for economic and sustainable development. The aim of this research is to analyse the extent to which the wineries belonging to the Alicante Wine Route develop their wine tourism activities responsibly, respecting social, environmental and economic conditions. To do so, the case method has been deployed using triangulation to increase the validity of the study. The results of the research reveal that wine tourism represents a source of wealth for the wineries under study, as well as an effective tool for transmitting local history, gastronomy and local culture to the tourists who come to their facilities. From an environmental point of view, the commitment of the wineries analysed to the adoption of actions that respect the surrounding environment merits highlighting.

Resulta bien llamativo «el olvido» del papel desarrollado en la historia de la navegación indiana por el archipiélago canario. A pesar de que Pierre Chaunu, en su monumental Sevilla y el Atlántico, dedicara un estudio al tráfico de las islas con el Nuevo Mundo y que en Sevilla dieran a la luz historiadores isleños como Francisco Morales Padrón y José Peraza de Ayala sendas monografías sobre el comercio de Canarias con las Indias, y que historiadores más recientes —tanto andaluces como canarios— abordaran esa temática destacando su importancia en determinadas épocas históricas y en diferentes áreas regionales la historiografía oficial sigue silenciando que las Canarias fueran la única excepción al monopolio sevillano-gaditano y que en períodos de grave crisis de este fue significativa su contribución, no solo en el comercio entre España y las Indias, sino también en la apertura de nuevos mercados, como es el caso del tráfico entre Venezuela, Campeche, Veracruz, las Antillas hispanas y las colonias inglesas, francesas, holandesas y danesas del Caribe.

[ES] Tras el cambio de propietarios en el año 2020, la histórica bodega y propulsora de la asociación de Grandes Pagos de España, Bodega Pago Finca Élez se encuentra sumergida en un constante y cambiante proceso de lucha en la comercialización de sus vinos contra las más de 4.000 bodegas que existen en el territorio nacional. En el presente trabajo, comenzaremos realizando un análisis, tanto a nivel interno como externo para conocer su situación actual. A nivel interno, se combinarán las herramientas de análisis DAFO y CAME, las cuales nos aportarán información acerca de los recursos, habilidades y competencias que la empresa dispone para poder llevar a cabo las estrategias que sean pertinentes para incrementar sus resultados. Por otro lado, para obtener una visión del entorno de la empresa, serán empleadas herramientas de análisis como PESTEL o las 5 fuerzas de Porter con el fin de obtener información acerca de los factores externos que afectan al desarrollo de la empresa y que no pueden ser controlados por la misma. Una vez realizado el análisis de la situación actual, se procederá a la elaboración de un plan de acciones comerciales, el cual, tras haber marcado los objetivos y las estrategias comerciales, se apoyará en las 4 P´s tradicionales de un Plan de Marketing (Producto, Precio, Comunicación y Distribución) e irá seguido de la elaboración de un programa de acciones Comerciales y su respectivo sistema de control. Con este proyecto se pretende obtener una visión completa y actual de la empresa, además de la elaboración de un plan de acciones comerciales realista que permitan optimizar sus resultados. Estas acciones comerciales propuestas estarán fundamentadas en acciones sobre las cuatro variables que conforman el Marketing-Mix, [EN] After the change of owners in 2020, the historic winery and promoter of the association of Grandes Pagos de España, Bodega Pago Finca Élez is immersed in a constant and changing process of struggle in the commercialization of its wines against the more than 4,000 wineries that exist in the national territory. In this project we will start by carrying out an analysis, both internally and externally. In one hand, for the Internally analysis, we will combine DAFO and CAME tools, that will provide us with enough information about the resources, skills and competencies that the company has to carry out the relevant strategies to increase its results. On the other hand, to obtain a vision of the company's environment we will use analysis tools such as PESTEL or Porter's 5 Forces to obtain information about the external factors that affect the company's development and that cannot be controlled by itself. After the analysis of the current situation and the defined commercial objective and strategies, a commercial action plan will be drawn up wich will be based on the 4 traditional P's of a Marketing Plan (Product, Price, Communication and Distribution). This comercial plan will be followed by the preparation of a commercial action program and its respective control system. The aim objective of this project is to obtain a complete and current vision of the company, as well as a plan of commercial actions that will allow the company to optimize the results based on realistic and affordable actions conform by the four variables that make up the Marketing Mix

The bachelor thesis is focused on the creation of a marketing plan for a new social-entertainment enterprise specialized in French gastronomy and culture, which will enter the market in Humpolec. The thesis is divided into two main parts. The theoretical part is consists of literary research and methodology. Firstly, I learned literature based on marketing, food service, coffee, and wine. In this part, key concepts were defined, with which I worked further in the practical part. The methodology of the work focus on aim of the bachelor thesis, the research questions, the principle of marketing research and the methods through which the research was carried out. The practical part consist of interpretation of data obtained during marketing research, description of the location, analysis of potential customers and competitors. Then, the marketing plan for the new enterprise was created.

El presente texto pretende mostrar el desarrollo de un proyecto de arqueología experimental basado en la reconstrucción de un vino romano a partir del estudio de las fuentes textuales latinas. Aunque en el proyecto fueron muy importantes las fases de investigación y experimentación, solo se trataran los resultados obtenidos tanto del cultivo de la vid como de la fermentación. A partir de éstos, podremos formular y responder algunas cuestiones sobre la viticultura romana, mostrando como la arqueología experimental puede ofrecer un nuevo punto de vista a la investigación del vino antiguo. The present text aims to show the development of an experimental archaeology project based on the reconstruction of a Roman wine from the study of Latin textual sources. Although the research and experimentation phases were very important in the project, only the results obtained from both vine cultivation and fermentation will be discussed. From these, we will be able to formulate and answer some questions about Roman viticulture, showing how experimental archaeology can offer a new point of view to the investigation of the ancient wine.

Al vivir el ser humano en un lugar fijo, construyó ciertos espacios para cubrir sus necesidades, por lo que buscó emplear recursos naturales a su alcance, como adobe, madera, piedras, tierra y variados elementos vegetales y aún animales con técnicas sencillas. Este tipo de construcción es primigenia de la humanidad y en su composición y forma manifiesta las necesidades de supervivencia básicas del ser humano, se acopla a su entorno y a la cultura a la que pertenece. Sus técnicas de construcción se fueron ajustando a los materiales disponibles, a la adaptación de la mano de obra y a las herramientas a su alcance y, por otro lado, a los desastres naturales como inundaciones, incendios o sismos que los forzaron a adecuarse. En la actualidad se le está dando importancia a las edificaciones vernáculas y son objeto de estudio; de tal manera que muchos arquitectos contemporáneos están retomando el concepto con el fin de recuperar los valores arquitectónicos de una región y construir aprovechando los recursos disponibles, adaptándose al medio físico. En este trabajo se pretende profundizar en el concepto de arquitectura vernácula y los elementos que la conforman, de forma que se pueda identificar las características vernáculas que han influido en la arquitectura contemporánea de algunos viñedos en México.

RESUMEN Se describe el proceso de creación y consolidación del Instituto de la Uva, de la Universidad Centroccidental Lisandro Alvarado (UCLA) la cual incluye pasajes históricos desde su fundación y breves comentarios sobre su actividad de investigación, docencia, extensión y producción. Se hace mención a su personal académico y los campos experimentales. La reseña culmina señalando la situación actual del Instituto, en la que mucha de su superficie, infraestructura y equipos ha sido invadida y saqueada por personas inescrupulosas. ////// ABSTRACT This review describes the process of creation and consolidation of the Instituto de la Uva, of Universidad Centroccidental Lisandro Alvarado (UCLA) which includes historical passages since its foundation and brief comments on its research, teaching, extension and production activities. Mention is made of its academic staff and experimental fields. The review ends by pointing out the current situation of the Institute, in which much of its surface, infrastructure and equipment has been invaded and looted by unscrupulous people. ///////// RESUMO Esta resenha descreve o processo de criação e consolidação do Instituto de la Uva, da Universidad Centroccidental Lisandro Alvarado (UCLA) que inclui passagens históricas desde sua fundação e breves comentários sobre suas atividades de pesquisa, ensino, extensão e produção. Menciona-se o seu corpo docente e campos experimentais. A resenha termina apontando a situação atual do Instituto, em que grande parte de sua superfície, infraestrutura e equipamentos foram invadidos e saqueados por pessoas sem escrúpulos.

[ES] El fenómeno de las bodegas subterráneas de Utiel refleja una antigua tradición desarrollada desde la Edad Media. El espacio dedicado a la elaboración y almacenamiento del vino evolucionó conforme a las necesidades del momento, adaptándose al crecimiento de la ciudad, a los cambios en el proceso elaborativo y a la consecuente transformación de sus elementos. Ante la falta de los documentos almacenados en el archivo local, quemado durante la Guerra Civil, las bodegas representan un importante potencial como fuente documental, atesorando datos históricos, etnológicos y constructivos, entre otros. La necesidad de proponer un método que ayude a conservar este tipo de patrimonio vernáculo tan particular se revela ineludible, tanto de la problemática actual de Utiel como del estado de la cuestión a nivel nacional. Por un lado, la compleja relación entre la bodega y la casa que tiene por encima genera una serie de circunstancias que dificultan el planteamiento de cualquier intervención, involucrando en el proceso a propietarios y su espacio privado. Por otra parte, tras el análisis de las intervenciones en bodegas subterráneas de otras regiones de España, se detecta la importancia de una visión integral de actuación, conforme a los criterios establecidos en la Carta del Patrimonio Vernáculo Construido del 1999. El trabajo, previo un exhaustivo análisis, propone un método de conservación fundamentado que atienda a la singularidad de cada bodega, evitando intervenciones espontáneas o/y sin criterio conservativo. Este método se muestra gráficamente de manera sintética, estructurado en acciones, niveles de intervención y herramientas necesarias para su aplicación., [EN] The phenomenon represented by subterranean cellars at Utiel reflects an ancient tradition dating back to the Middle Ages. The space dedicated to the elaboration and storage of wine evolved in accordance with the needs of each period, adapting to the city' s expansion, to the changes in the elaboration process and to the consequent transformation of its elements. In the absence of the documents stored in the local archive, burned during the Civil War, the cellars represent an important potential as a documentary source, treasuring historical, ethnological, and constructive data, among others. The necessity of proposing a method to conserve this particular type of vernacular heritage is inescapable, both from the current problematic of Utiel and from the state of the question at the national level. On the one hand, the complex relationship between the cellar and the house above it causes some circumstances that hinder the approach of any intervention, involving owners and their private space in the process. On the other hand, after the analysis of the interventions in subterranean wineries in other regions of Spain, the importance of an integral vision is detected, in accordance with the criteria established in the 1999 Charter on the Built Vernacular Heritage. The work, after an exhaustive analysis, proposes a conservation method based on the singularity of each cellar, avoiding spontaneous interventions or/and without conservation criteria. This method is shown graphically in a synthetic way, structured in actions, levels of intervention and necessary tools for its application.

Cet article s’intéresse au conflit politique né de la mise en place de l’estanco de vino, monopole sur le vin visant à contrôler la consommation indigène de vin en Nouvelle-Espagne dans la seconde moitié du xvie siècle. Suite à l’échec de la transplantation de la vigne dans la vice-royauté, les réseaux marchands importent et font circuler cette boisson à la dimension culturelle et identitaire capitale pour les Espagnols. Devenu un bien essentiel du commerce transatlantique et un enjeu économique majeur, le vin se boit en quantité dans les communautés indigènes, ce qui crée une crise politique entre vice-rois, à l’origine de l’interdiction, et l’Audience de Mexico, soutenue par les milieux marchands. Ce conflit met en lumière deux projets coloniaux distincts pour la Nouvelle-Espagne : au projet d’évangélisation et de constitution d’une république indienne chrétienne s’oppose un idéal civique d’établissement d’une colonie vertueuse et prospère pour ses habitants espagnols. Ce débat autour de la boisson hispanique témoigne de lignes de fracture au sein de l’autorité espagnole, à toutes les échelles de pouvoir This article describes the political conflict rising from the establishment of the estanco de vino, a monopoly on wine aimed at controlling indigenous wine consumption in New Spain during the second half of the 16th century. Following the unsuccessful transplantation of grapevines in the viceroyalty, merchant networks imported and distributed this beverage, whose cultural dimension was of capital importance for Spanish identity. Having become an essential good of transatlantic trade, of major economic importance, wine was extensively drunk among Indigenous communities, which created a political crisis between the viceroys, at the origin of the ban, and the Audiencia of Mexico City, supported by the merchants. This conflict highlights two distinct colonial projects for New Spain. One was based on the evangelisation and the constitution of a Christian Indian republic while the second one was based on a civic ideal of establishing a virtuous and prosperous colony for its Spanish residents. This debate around the Hispanic drink illustrates the dividing lines within Spanish authority, at all levels of power Este artículo se centra en el conflicto político provocado por el establecimiento del estanco de vino, un monopolio sobre el vino destinado a controlar el consumo de vino indígena en la Nueva España en la segunda mitad del siglo xvi. Tras el fracaso del trasplante de la vid en el virreinato, las redes mercantiles importan y ponen en circulación dicha bebida, que tiene una dimensión cultural e identitaria capital para los españoles. Convertido en un producto esencial en el comercio transatlántico y en una problemática económica mayor, el vino se bebe en grandes cantidades en las comunidades indígenas, lo que cree una crisis política entre, por una parte, los virreyes, que originan la prohibición, y, por otra parte, la Audiencia de México, apoyada por los mercaderes. Este conflicto pone de manifiesto dos proyectos coloniales distintos para la Nueva España: al proyecto de evangelización y constitución de una república cristiana de Indios se opone el ideal cívico de establecer una colonia virtuosa y próspera para sus habitantes españoles. Este debate sobre el vino muestra las líneas de fractura dentro de la autoridad española en todos los niveles de poder

[ES] Históricamente, gracias a la producción y exportación vitícolas, la localidad castellonense de Benicarló y la región circundante experimentaron un amplio desarrollo económico y social durante el siglo XIX. Este impulso conduciría a una edad dorada del vino en la zona y a una pujante industria local que, trágicamente, concluiría a principios del siglo pasado a causa de una serie de desafortunadas circunstancias. Este proyecto pretende, por tanto, el retorno de una importante parte de la historia local, rememorando uno de sus capítulos olvidados e incorporándolo al presente, poniendo en valor las tradiciones, identidad e idiosincrasia propias, así como reconociendo el gran peso de los sectores primario y servicios en la zona. Por otro lado, la ubicación escogida en una cantera abandonada pretende curar una herida en el paisaje, restablecer un área degradada por décadas de abandono y conjugar una propuesta de recuperación del patrimonio paisajístico y arqueológico local en el medio rural. Se plantea de este modo una vuelta al pasado para afrontar las transformaciones y retos que se están experimentando en el mundo, y concretamente en dicha ciudad, como medio para lidiar con desafíos como el desempleo, la despoblación, el deterioro del paisaje y patrimonio históricos o el estancamiento económico. Por tanto, a través de la arquitectura e integrando un programa variado, se encuentra y articula un nuevo punto de referencia para dos sectores en expansión como son la producción vitivinícola y el turismo enológico, con la intención de aportar valor y algunas de las características identitarias propias del lugar, diferenciándose de los principales circuitos del vino del país, al disponer de un punto atractor para una ciudad con un potencial histórico-cultural aún por aprovechar., [EN] Historically, thanks to wine production and export, the town of Benicarló and its surrounding region experimented a broad economical and social development during the 19th century. This impulse would lead to a golden age in that zone and a thriving local industry that, tragica- lly, would conclude at the beginning of the last century due to a series of unlucky circumstan- ces. This project aims to recover an important part of the local history, remembering one of its forgotten chapters and bringing it back to the present, weighing the own traditions, identity and idiosyncrasy, as well as recognizing the weight of both primary and services sectors on the region. On the other hand, given the chosen location on an abandoned quarry, it is aimed to heal a wound on the landscape, reestablish an area degraded by decades of neglective beha- vior and conjugate a proposal for the restoration of the local landscaping and archaeological heritage on the rural environment. It is proposed as a back to the past to tackle the transfor- mations and challenges that the world, and more specifically this town, are experimenting as a way to deal with issues such as unemployment, depopulation, landscape and historical heritage degradation, or economical stagnation. Through architecture and integrating a varied program, it is found and articulated a new point of reference for two expanding sectors such as winemaking production and oenological tourism, intending to bring in value and some of the place’s own identity characteristics, differentiating from the country’s main wine hubs, building an attractor point on a city with a huge historical and cultural potential yet to exploit.

Izbrani sevi ne-Saccharomyces kvasovk pozitivno vplivajo na pridelavo vina, predvsem povečajo aromatično kompleksnost vina. Zaradi slabših fermentacijskih sposobnosti kvasovk rodov ne-Saccharomyces se inokulira mešana mikrobna kultura kvasovk rodov ne-Saccharomyces in vrste S. cerevisiae. Namen magistrske naloge je bil raziskati vlogo kvasovk rodov ne-Saccharomyces pri pridelavi belih vin. Zanimalo nas je, kako posamezne kombinacije zaporednih inokulacij kvasovk rodov ne-Saccharomyces in vrste S. cerevisiae vplivajo na fizikalno-kemijske lastnosti, vsebnost hidroksicimetnih kislin (HCK) in aromatičnih spojin (tiolov, estrov) pridelanih vin. Mošta sauvignon in malvazija smo zaporedno inokulirali z različnimi vrstami kvasovk rodov ne-Saccharomyces (L. thermotolerans BLF LT7, P. kluyveri FrootZen, K. dobzhanskii Re19L, P. guilliermondii ZIM624, Starmerella sp. 126, T. delbrueckii IVV7) in kvasovkami rodu Saccharomyces (S. cerevisiae Zymaflore X5, S. uvarum NO608/1, S. cerevisiae Ca39). Med alkoholno fermentacijo smo gravimetrično spremljali fermentacijsko kinetiko in vsebnost reducirajočih sladkorjev. Po končani alkoholni fermentaciji smo opravili fizikalno-kemijske analize in določili vsebnost tiolov in estrov z GC-MS ter vsebnost HCK s HPLC-DAD. Izvedli smo tudi senzorično analizo po metodi testa razlikovanja z uporabo razvrščanja vzorcev. Mešane kulture kvasovk so imele različno fermentacijsko kinetiko, razlikovala se je tudi sposobnost sproščanja tiolov in sinteza estrov med alkoholno fermentacijo. Glede na senzorično ocenjevanje je bilo najboljše rangirano vino, pridelano s kvasovko vrste K. dobzhanskii Re19L pri vinifikaciji mošta sorte sauvignon, pri sorti malvazija pa s T. delbrueckii IVV7. Selected strains of non-Saccharomyces yeasts have a positive effect on winemaking and, in particular, increase of aromatic complexity of the wine. A mixed microbial culture of non-Saccharomyces and S. cerevisiae species is inoculated due to poorer fermentability of non-Saccharomyces species. The objective of this master's thesis was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We were interested in how individual combinations of successive inoculations of non-Saccharomyces and S. cerevisiae species affect the physicochemical properties, hydroxycinnamic acid (HCA) content and aromatic compounds (thiols, esters) of the wines produced. Sauvignon and Malvasia musts were inoculated successively with different species of non-Saccharomyces yeasts (L. thermotolerans BLF LT7, P. kluyveri FrootZen, K. dobzhanskii Re19L, P. guilliermondii ZIM624, Starmerella sp. 126, T. delbrueckii IVV7) and yeasts of the Saccharomyces genus (S. cerevisiae Zymaflore X5, S. uvarum NO608/1, S. cerevisiae Ca39). Fermentation kinetics and reducing sugars content were monitored gravimetrically during alcoholic fermentation. After completion of alcoholic fermentation, physicochemical analyzes were performed and the content of thiols and esters was determined by GC-MS and the content of HCA by HPLC-DAD. We also performed sensory analysis using the discrimination test method by ranking the samples. The mixed yeast cultures had different fermentation kinetics, the ability to release thiols, and the synthesis of esters during alcoholic fermentation was also different. According to the sensory evaluation, the best evaluated wine was produced with the yeast K. dobzhanskii Re19L in the vinification of must of the Sauvignon variety and with T. delbrueckii IVV7 in the Malvasia variety.

Greece is a country with a great wine tradition, and with a great variety of wines, with unique and diverse characteristics due to the fact that the vineyards are located in areas with different topographic features. Among these wines is Vinsanto, which is made exclusively on the island of Santorini. In order to assess the possible potential of this wine in the Spanish market, a bibliographic search was carried out, analyzing the sector at national and Catalan level, and more specifically those characteristics that are closely related to Vinsanto, such as bottles of less than 75 cl, PDO wines, foreign wines, and white wines, as well as the main associations of the sector. In addition, the number of varieties of sweet wines produced in Spain was analyzed, which can be grouped into 10 varieties, and in some cases have wines with a great international reputation. The wineries currently producing Vinsanto and some of their characteristics were also analyzed, given that the wines vary slightly between wineries (as demonstrated by the Parker scores) and the way in which their products can currently be acquired, as there is no single formula applied to all wineries. In this context, several visits were carried out to different businesses in the city of Barcelona, where they were asked about the varieties of sweet wines and the countries of foreign wines. In the case of foreign wines, most came from Italy and France and some had sweet wines such as Tokay or Porto. As far as stores with Greek products are concerned we found only two businesses, but this may change in a few years with the appearance of a new distributor. Taking into account the variety of wines, a survey was conducted to determine consumer preferences, but given the variety of wine characteristics it was only possible to identify overall consumer preferences without pointing out any attribute as a determinant for the choice of a wine in this case. Finally, with regard to the exploratory sensory study comparing Vinsanto and Malvasia de Sitges, Vinsanto received the best ratings with an average of 6.06. In addition, the tasters in many cases rated the samples of the same wine differently, specifically in 70.37% of the cases. Grècia és un país amb gran tradició vinícola, i amb una gran varietat de vins, amb característiques úniques i diverses pel fet que les vinyes se situen en zones amb trets topogràfics diferents. Entre aquests vins es troba el Vinsanto, el qual s'elabora de manera exclusiva a l'illa de Santorini. Amb la finalitat de valorar el possible potencial d'aquest vi en el mercat espanyol, s'ha dut a terme una cerca bibliogràfica, realitzant una anàlisi del sector a nivell nacional i català, i més d'aquelles característiques que tenen una estreta relació amb el Vinsanto, com són les ampolles de menys de 75 cl, vins DOP, estrangers, i vins blancs, com també de les principals associacions del sector. A més, es va analitzar el nombre de varietats de vins dolços produïdes a Espanya, que es poden agrupar en 10 varietats, i en alguns casos compten amb vins amb una gran reputació internacional. També es van analitzar els cellers que produeixen actualment el Vinsanto i algunes de les seves característiques, atès que els vins varien lleugerament entre cellers (com es demostra per les puntuacions Parker) i la forma en la qual es pot adquirir actualment els seus productes, ja que no hi ha una única formula aplicada a tots els cellers. En aquest sentit es va realitzar una visita a diferents negocis de la ciutat de Barcelona, on se'ls preguntava per les varietats de vins dolços i pels països de vins estrangers. En el cas dels vins estrangers la majoria procedien d'Itàlia i França i alguns tenien vins dolços com el Tokay o el Porto. Pel que fa a botigues amb productes grecs només trobem a dos negocis, però això pot canviar en uns anys amb l'aparició d'un nou distribuïdor. Tenint en compte la varietat de vins, s'ha realitzat una enquesta per a determinar les preferències de consumidors, però dau a la varietat de les característiques dl va venir solament s'ha pogut identificar globalment les preferències dels consumidors sense assenyalar cap atribut com a determinant per a l'elecció d'un vi en aquest cas. Finalment, pel que fa a l'estudi exploratori sensorial on es comparava el Vinsanto i la Malvasia de Sitges, el Vinsanto va ser el que va rebre les millors valoracions amb una mitjana de 6,06. A més de que els tastadors en molts dels casos van valorar diferent les mostres d'un mateix vi, concretament en el 70,37% dels casos. Grecia es un país con gran tradición vinícola, y con una gran variedad de vinos, con características únicas y diversas debido a que los viñedos se sitúan en zonas con rasgos topográficos diferentes. Entre estos vinos se encuentra el Vinsanto, el cual se elabora de manera exclusiva en la isla de Santorini. Con la finalidad de valorar el posible potencial de este vino en el mercado español, se ha llevado a cabo una búsqueda bibliográfica, realizando un análisis del sector a nivel nacional y catalán, y más de aquellas características que tienen una estrecha relación con el Vinsanto, como son las botellas de menos de 75 cl, vinos DOP, extranjeros, y vinos blancos, como también de las principales asociaciones del sector. Además, se analizó el número de variedades de vinos dulces producidas en España, que se pueden agrupar en 10 variedades, y en algunos casos cuentan con vinos con una gran reputación internacional. También se analizaron las bodegas que producen actualmente el Vinsanto y algunas de sus características, dado que los vinos varían ligeramente entre bodegas (como se demuestra por las puntuaciones Parker) y la forma en la cual se puede adquirir actualmente sus productos, ya que no hay una única fórmula aplicada a todas las bodegas. En este sentido se realizó una visita a diferentes negocios de la ciudad de Barcelona, donde se les preguntaba por las variedades de vinos dulces y por los países de vinos extranjeros. En el caso de los vinos extranjeros la mayoría procedían de Italia y Francia y algunos tenían vinos dulces como el Tokay o el Porto. En lo que respecta a tiendas con productos griegos solo encontramos a dos negocios, pero esto puede cambiar en unos años con la aparición de un nuevo distribuidor. Teniendo en cuenta la variedad de vinos, se ha realizado una encuesta para determinar las preferencias de consumidores, pero dado a la variedad de las características dl vino solamente se ha podido identificar globalmente las preferencias de los consumidores sin señalar ningún atributo como determinante para la elección de un vino en este caso. Finalmente, en lo que respecta al estudio exploratorio sensorial donde se comparaba el Vinsanto y la Malvasía de Sitges, el Vinsanto fue el que recibió las mejores valoraciones con una media de 6,06. Además de que los catadores en muchos de los casos valoraron diferente las muestras de un mismo vino, concretamente en el 70,37 % de los casos.

[ES] El riego es utilizado para paliar el déficit hídrico, sin embargo, dicha irrigación a largo plazo puede producir la salinidad del suelo. Una concentración de sal en el agua de riego inhibe el crecimiento de la planta de dos formas, la primera al limitar la absorción de agua, provocando un efecto osmótico o déficit hídrico que se origina al aumentar la concentración de solutos en el suelo; y la segunda, al condicionar la absorción iónica produciendo un daño en las células provocando un estrés iónico. Por consiguiente, con el paso del tiempo las raíces de la vid se verán enfrentadas a un aumento de la salinidad y un déficit hídrico que frenará su crecimiento dificultando el rendimiento de la vid y, por tanto, la sostenibilidad del viñedo. La reutilización del agua puede considerarse como una alternativa rentable en la agricultura. Esta práctica consiste en mezclar ¿agua de buena calidad¿ con una de otras características, un poco inferiores como puede ser que tengan un porcentaje de sales elevado. El objetivo del trabajo es estudiar el efecto de la utilización de aguas no convencionales provenientes de la depuración de los vertidos municipales para reducir el déficit hídrico del suelo al que se ven sometidos los viñedos en secano, sobre la composición aromática de los vinos elaborados a partir de estas uvas procedentes de los distintos protocolos de riego., [EN] The irrigation is used to palliate the water deficit, but this irrigation in the long term could result in an excessive soil salinity. An overconcentration of salt in the irrigation water inhibits the plant to grow in two ways: firstly by limiting the absorption of water, causing an osmotic effect or water deficit that originates from increasing the concentration of solutes in the soil; and the second by limiting the ionic absorption which damages the cells and results in an ionic stress. Consequently, in the long run, the roots of the vine will face an increase on their salinity levels and a water deficit that will eventually slow down and reduce its growth, worsening the vine's performance and therefore the sustainability of the vineyard. Reusing water can be considered as a profitable alternative in agriculture. This practice consists in mixing "high quality water" with another one of worse characteristics, could be for example with a higher salts percentage. The objective of the dissertation is to study the effect of the use of unconventional waters from the purification of municipal discharges to reduce the water deficit of the soil from which dry vineyards are affected and on the wines aromatic composition made out of these grapes from the different irrigation protocols.

[ES] El objetivo principal de esta investigación es el análisis, caracterización y mapeo de las diferentes Indicaciones Geográficas Protegidas (IGP) y Denominaciones de Origen Protegida (DOP) para evaluar su impacto comercial. Para ello, se realizará el estudio de las más importantes en términos de valor y volumen mediante un mapeo, valorando la proporción de superficie de viñedo ¿ viticultores ¿ bodegas inscritas y conociendo en profundidad el proceso de obtención de una figura de calidad diferenciada como puede ser una IGP o una DOP. Asimismo, se analizarán las principales IGP y DOP a nivel internacional para, a través del benchmarking, poder proporcionar recomendaciones y acciones de mejora a las Indicaciones y Denominaciones presentes en España. Finalmente, tras analizar los resultados, se realizarán recomendaciones que pueden ser de utilidad para el sector., [EN] The main objective of this research is the analysis, characterization and mapping of the different Protected Geographical Indications (PGI) and Protected Designations of Origin (PDO) to assess their commercial impact. For this, the study of the most important in terms of value and volume will be carried out through mapping, assessing the proportion of vineyard surface - wine growers - registered wineries and knowing in depth the process of obtaining a figure of differentiated quality such as a PGI or a PDO. Likewise, the main IGP and PDO at an international level will be analyzed in order, through benchmarking, to be able to provide recommendations and improvement actions to the Indications and Denominations present in Spain. Finally, after analyzing the results, recommendations will be made that may be useful for the sector.

El sistema agroalimentario es uno de los más afectados por la crisis climática actual. Todos los sectores que lo componen están obligados a adaptarse a las nuevas condiciones ambientales para mantener la producción y asegurar su continuidad en el futuro. Al mismo tiempo, deben reducir sus emisiones de gases de efecto invernadero para cumplir con los objetivos del Acuerdo de París. Este reto se inscribe en la necesidad de alinearse con el nuevo paradigma de desarrollo sostenible y contribuir en la consecución de los objetivos previstos en la Agenda 2030 de Desarrollo Sostenible aprobada por las Naciones Unidas en 2015. Este artículo analiza la respuesta del sector vitivinícola internacional ante el reto de cambiar el modelo productivo en materia de mitigación y sostenibilidad. El instrumento más importante son los certificados ambientales y de sostenibilidad. Se trata de compromisos voluntarios de las empresas para cumplir con distintos tipos de estándares. En cada país tienen un origen y evolución diferente, pero en su desarrollo destaca la importante participación del sector privado y la colaboración entre entidades de distintos ámbitos. Aunque las diferencias iniciales entre ellos eran muy acusadas, en los últimos años se ha producido una convergencia, en particular en su dimensión ambiental. Sin embargo, es incierta la capacidad de este instrumento para integrar a un gran número de empresas y lograr resultados significativos en materia de emisiones. La complejidad metodológica de estos certificados también muestra la dificultad de diseñar políticas de reducción de las emisiones y de convertir los grandes objetivos de sostenibilidad aprobados en 2015 en estrategias operativas adaptadas a las posibilidades de implementación de los distintos sectores. The agri-food system is one of the most affected by the current climate crisis. All its component sectors are forced to adapt to the new environmental conditions to maintain the production and ensure its continuity in the future. At the same time, they must reduce their greenhouse gas emissions to meet the objectives of the Paris Agreement. This challenge is part of the need to align with the new paradigm of sustainable development and contribute to achieving the objectives set out in the 2030 Agenda for Sustainable Development approved by the United Nations in 2015. This article analyses the response of the international wine sector to the challenge of changing the production model in terms of mitigation and sustainability. To a certain extent, environmental and sustainability certificates are the most important instruments. It is about voluntary commitments by companies to comply with different types of standards. In each country, they have a different origin and evolution, but in their development the important participation of the private sector and the collaboration between entities from different fields is noteworthy. Although the initial differences between them were very marked, there has been a convergence in recent years, particularly in their environmental dimension. However, the capacity of this instrument to integrate a large number of companies and achieve significant results in terms of emissions is uncertain. The methodological complexity of these certificates also shows the difficulty of designing emission reduction policies and turn into the major sustainability objectives approved in 2015 into operational strategies adapted to the implementation possibilities of the different sectors. Le système agroalimentaire est l’un des plus touchés par la crise climatique actuelle. Tous les secteurs qui le composent sont obligés de s’adapter aux nouvelles conditions environnementales pour maintenir la production et assurer sa continuité dans le futur. Au même temps, ils doivent réduire leurs émissions de gaz à effet de serre pour atteindre les objectifs de l’Accord de Paris. Ce défi s’inscrit dans la nécessité de s’aligner sur le nouveau paradigme du développement durable et de contribuer à l’atteinte des objectifs fixés dans le Programme de développement durable à l’horizon 2030 approuvé par les Nations Unies en 2015. Cet article analyse la réponse du secteur vitivinicole international face au défi de changer le modèle de production en termes d’atténuation et de durabilité. Les instruments le plus importants sont les certificats environnementaux et de durabilité. Il s’agit d’engagements volontaires des entreprises à respecter différents types de normes. Dans chaque pays, ils ont une origine et une évolution différentes, mais dans leur développement, la participation importante du secteur privé et la collaboration entre des entités de domaines différents se démarquent. Bien que les différences initiales entre eux aient été très notées, il y a eu ces dernières années une convergence, particulièrement dans sa dimension environnementale. Cependant, la capacité de cet instrument à intégrer un grand nombre d’entreprises et à obtenir des résultats d’émissions significatifs est incertaine. La complexité méthodologique de ces certificats montre également la difficulté de concevoir des politiques de réduction des émissions et de convertir les grands objectifs de durabilité approuvés en 2015 en stratégies opérationnelles adaptées aux possibilités de mise en oeuvre des différents secteurs. O sistema agroalimentar é um dos setores mais afetados pela crise climática atual. Todos os setores que o integram estão obrigados a adaptar-se às novas condições ambientais para manter a produção e assegurar sua continuidade no futuro. Ao mesmo tempo, urge reduzir suas emissões de gases efeito estufa para cumprir os objetivos do Acordo de Paris. Tal desafio se inscreve em meio à necessidade de alinhamento com o novo paradigma de desenvolvimento sustentável e contribuir na consecução dos objetivos previstos na Agenda 2030 do Desenvolvimento Sustentável aprovada pelas Nações Unidas em 2015. Este artigo analisa a resposta do setor vitivinícola internacional diante do desafio de mudar o modelo produtivo em matéria de mitigação e sustentabilidade. O instrumento mais importante são os certificados ambientais e de sustentabilidade. Correspondem a compromissos voluntários das empresas para honrar os diversos tipos de padrões. Cada país possui sua própria origem e evolução particular. Todavia, em seu desenvolvimento cobra importância a participação do setor privado e a colaboração entre entidades oriundas de distintos âmbitos. Embora as diferenças iniciais entre ambos sejam muito grandes, nos últimos anos houve uma grande convergência, particularmente no que tange à dimensão ambiental. Não obstante, reina incerteza acerca da capacidade deste instrumento integrar um grande número de empresas e lograr resultados significativos em matéria de emissões. A complexidade metodológica destes certificados reflete a dificuldade de desenhar políticas de redução das emissões e de converter os grandes objetivos de sustentabilidade aprovados em 2015 em estratégias operativas adaptadas às possibilidades de implementação dos distintos setores. 301-322 agroalimentaria@ula.ve / ciaal.ula@gmail.com ciaal.ula@gmail.com ciaal.ula@gmail.com Semestral http://erevistas.saber.ula.ve/agroalimentaria

Boja izravno utječe na podsvijest čovjeka ili ga privlači ili odbija. U marketingu, psihologija boja usredotočena je na to kako boje utječu na potrošača i uvjeravaju li potrošače da razmotre određene brendove. U prvom teoretskom dijelu rad obrađuje teme psihologije boja i dizajna vinske etikete, kako odabrati određenu boju i dobar dizajn te utjecaj boje i dizajna proizvoda na kupnju. Navedeni su čimbenici koji utječu na ponašanje potrošača te koji su to procesi odlučivanja o kupnji proizvoda. Drugi dio diplomskog rada sastoji se od istraživanja koje je podijeljeno na tri dijela. U prvom dijelu se nalaze opća pitanja o spolu i dobnoj strukturi te pitanja o utjecaju pojedinih elemenata ambalaže i drugih kriterija na odabir i kupnju proizvoda. U prvom i u drugom dijelu istraživanja koristila se Likertova skala za utvrđivanje stupanj slaganja ili neslaganja s tvrdnjom. U drugom dijelu istraživanja pomoću prikaza slika ispitanici su izabrali kombinaciju boja koja ih privlači između: toplih i hladnih, tamnijih i svijetlih, intenzivnih i zagasitih te intenzivnih i pastelnih. Dok u trećem dijelu istraživanja ispitanicima je prikazana paleta sa sedam parova boja iz cijelog spektra prema Pantone sustavu. Prema prikazu palete sa bojama ispitanici su odabrali podložnu boju za etiketu vina (bijelo, crno i rosé). Istraživanje je provedeno putem online ankete Google obrazaca. Predmet ovog istraživanja je pokazati koliko boja i dizajn etikete vina ima utjecaj na kupnju kod potrošača. Prikazati koji su to čimbenici utjecaja potrošača prilikom kupnje alkoholnog pića. Istražiti odabir boje za dizajn etikete tri vrste vina (bijelo, crno i rosé ) gdje je ponuđena paleta boja sa 7 parova iz cijelog spektra boja tamnije i svijetlije boje. Color directly affects a person's subconscious, either attracting or repelling it. In marketing, color psychology focuses on how colors affect consumers and whether they persuade consumers to consider certain brands. In the first theoretical part, the paper deals with the topics of color psychology and wine label design, how to choose a certain color and a good design, and the influence of color and product design on the purchase. The factors that influence consumer behavior and the decision-making processes for purchasing products are listed. The second part of the thesis consists of research, which is divided into three parts. In the first part, there are general questions about gender and age structure, as well as questions about the impact of individual packaging elements and other criteria on product selection and purchase. In the first and second part of the research, a Likert scale was used to determine the degree of agreement or disagreement with the statement. In the second part of the research, using the display of images, the respondents chose a combination of colors that attracted them between: warm and cold, darker and light, intense and muted, and intense and pastel. While in the third part of the research, respondents were shown a palette with seven pairs of colors from the entire spectrum according to the Pantone system. According to the presentation of the color palette, the respondents chose the underlying color for the wine label (white, black and rosé). The research was conducted through an online Google Forms survey. The subject of this research is to show how much the color and design of the wine label has an influence on consumer purchases. Show what factors influence consumers when buying alcoholic beverages. Explore the choice of color for the label design of three types of wine (white, black and rosé), where a color palette with 7 pairs from the entire spectrum of darker and lighter colors is offered.

Cilj ovog diplomskog rada bio je ispitati utjecaj koncentriranja procesom nanofiltracije na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon. Koncentriranje je provedeno na uređaju LabUnit M20 uz primjenu kompozitnih membrana tipa Alfa Laval NF M20 pri tlakovima od 25, 35, 45 i 55 bara pri različitim temperaturnim režimima (s primjenom i bez primjene hlađenja). U početnim uzorcima vina i dobivenim retentatima određeni su ukupni polifenoli i flavonoidi, monomerni antocijani, polimerna boja, antioksidacijska aktivnost, pojedini polifenolni spojevi te parametri boje. Nakon provedene nanofiltracije, zabilježeno je smanjenje vrijednosti ukupnih polifenola i flavonoida te smanjenje antioksidacijske aktivnosti. Upotreba visokog tlaka uz hlađenje pogodovala je boljem zadržavanju, dok je primjena tlaka od 25 bara bez hlađenja uzrokovala znatan gubitak navedenih spojeva. Malo veće vrijednosti ukupne promjene boje dobivene su u retentatima ekološkog vina u usporedbi s retentatima konvencionalnog vina. Retencija pojedinih polifenolnih spojeva ovisila je o vrsti vina, temperaturnom režimu i primijenjenom tlaku. The aim of this graduate thesis was to examine the influence of concentration with nanofiltration on the colour compounds of conventional and organic Cabernet Sauvignon wine. Concentration was performed on a laboratory filter LabUnit M20 using Alfa Laval NF M20 composite membranes at pressures of 25, 35, 45 and 55 bar, and at different temperature regimes (with and without cooling). In initial wine samples and obtained retentates, total polyphenols and flavonoids, monomeric anthocyanins, polymer colour, antioxidant activity, individual polyphenolic compounds and colour parameters were determined. After nanofiltration, a decrease in total polyphenols and flavonoids and a decrease in antioxidant activity were observed. The usage of high pressure with cooling favoured the retention, while the application of the pressure of 25 bar without cooling caused a significantly loss of these compounds. Slightly higher values of the total colour change were obtained in the retentates of organic wine compared to the retentates of conventional wine. The retention of individual polyphenolic compounds depended on the type of wine, temperature regime and applied pressure.

Vino je proizvod koji obiluje različitim hlapljivim spojevima koji doprinose njegovoj kvaliteti i aromi. Spojevi koji se pronalaze u vinu djelomično potječu iz samog grožđa dok jedan dio nastaje tijekom fermentacije i odležavanja vina. Stoga, odabir kvasca i posude za odležavanje ima veliki utjecaj na kemijski sastav i aromu vina. Cilj ovog rada je bio ispitati utjecaj vinskog kvasca i primjenu različitih vinskih posuda na polifenolni sastav i aromu vina Chardonnay. Prilikom istraživanja koristili su se autohtoni kvasci i selekcionirani kvasac Saccharomyces bayanus. Odležavanje vina provedeno je tijekom dvanaest mjeseci u inox posudi te u barrique bačvama srednjeg i jakog paljenja. Rezultati su pokazali da je najveća koncentracija polifenolnih spojeva zabilježena kod uzorka vina koje je dobiveno spontanom fermentacijom s autohtonim kvascima te koje je odležalo u hrastovoj bačvi sa srednjim paljenjem. U analiziranom Chardonnay vinu najviše je prisutno spojeva koji vinu daju voćnu notu dok je najmanje zastupljena citrusna nota. Tijekom istraživanja dodatno se odredilo prisustvo elemenata u tragovima i parametri boje. Wine is a product which contains various volatile compounds that contribute to its quality and aroma. Compounds that are found in wine partly originate from the grapes themselves, while other part is created during the fermentation and aging of wine. Therefore, the choice of yeast and vessel for wine aging has a great influence on the chemical composition and aroma of wine. The aim of this thesis was to examine the influence of wine yeast and the use of different wine vessel on polyphenolic composition and aroma of Chardonnay wine. During the research, autochthonous yeasts and selected Saccharomyces bayanus yeasts were used. Aging of the wine was carried out through twelve months in stainless steel tank and barrique barrels with medium and heavy toasting. The results showed that the highest concentration of polyphenolic compounds was measured in the sample of wine that was obtained by spontaneous fermentation with autochthonous yeasts and that was aged in an oak barrel with medium toasting. In the analysed Chardonnay wine, the compounds that contribute to the fruity aroma were most abundant, while the citrus aroma was the least present. During the research, the presence of trace elements and colour parameters were additionally determined.

Cilj rada je mjeriti razinu šećera vina s Hamamatsu C14384MA-01 senzorom. Dizajnirati i napraviti elektroničko sklopovlje koje povezuje senzor s Croduino Nova2 razvojnom pločicom na kojoj se nalazi ESP8266 mikroupravljač. Na sklopovlju se nalaze elektroničke komponente potrebne za ispravan rad senzora s razvojnom pločicom. Napisan je program za definiranje ispravnog ponašanja mikropravljača i program koji prikazuje podatke koje senzor očitava. S izrađenim sklopovljem izvedeno je umjeravanje senzora i vršenje mjerenja nad vinom. The main of this paper is to measure sugar level in wine with Hamamatsu C14384MA-01 sensor. Design and manufacture electronic circuit which connects sensor with Croduino Nova2 development board which is powered by ESP8266 microcontroller. Circuit board contains electronic components needed for sensor to work correctly with development board. Program was written to define microcontrollers behavior and another one was written to display data sensor reads. With circuit board manufactured measurements were calibrated and sugar levels in wine were measured.

Proizvodnja vina sa ne-Saccharomyces kvascima posljednjih nekoliko godina povećala se zbog smanjenja alkohola u vinu, klimatskih promjena i velikog interesa potrošača. Ovakvi kvasci se prirodno nalaze u svim vinskim fermentacijama, metabolički su aktivni, a njihovi metaboliti mogu imati veliki utjecaj na kvalitetu vina. Iako se često smatraju izvorom mikrobiološkog kvarenja, više puta su se dokazali kao pozitivni. Ne-Saccharomyces kvasci ovise o dva važna parametra: glicerola i etanola. Jedna od prednosti takvih kvasaca jest što su bolje prilagođeni stresnim uvjetima u procesu proizvodnje. Do sada je opisano nekoliko tisuća vrsta ne-Saccharomyces kvasaca uz pretpostavku da veliki broj još nije otkriven. Wine production with non-Saccharomyces yeasts has increased in recent years due to the reduction of alcohol in wine, climate change and the great interest of consumers. These yeasts are naturally found in all wine fermentations, are metabolically active and their metabolites can have a major impact on wine quality. Although often considered a source of microbiological spoilage, they have repeatedly proven to be positive. Non-Saccharomyces yeasts depend on two important parameters: glycerol and ethanol. One of the advantages of such yeasts is that they are better adapted to stressful conditions in the production process. To date, several thousand species of non-Saccharomyces yeasts have been described with the assumption that large numbers have not yet been discovered.

Vino je tradicionalno alkoholno piće mediteranskog podneblja sa složenim sastavom te blagotvornim učinkom (snižavanje krvnog tlaka, smanjeni rizik o pojave dijabetesa, antioksidativno djelovanje...). Glavni biološki spojevi u vinu su polifenoli koji uključuju tri klase spojeva: flavonoide, stilbene i proantocijanidine. Svaki od tih spojeva doprinosi zdravstvenim beneficijama vina, poput protuupalnog učinka, utjecaja na homeostazu glukoze; mogu služiti u neuroprotekciji i ponuditi kemopreventivni potencijal, smanjuju oksidativni stres i agregaciju trombocita. Stoga, cilj ovog rada je bio istražiti preferencije potrošača o konzumaciji vina i informiranost o utjecaju vina na zdravlje. Provedeno je on-line istraživanje, korištenjem google forms-a (n=35). Rezultati pokazuju kako većina ispitanika rijetko konzumira vino (njih 54,29 %) te kada ga konzumiraju nije prvotno radi zdravstvenih beneficija (8,57 % ispitanika), nego „radi dobrog osjećaja“ (54,29 % ispitanika); što se i poklapa sa cijenom kao glavnom karakteristikom tokom kupnje vina (77,14 %); međutim, slažu se da vino u umjerenoj konzumaciji donosi zdravstvene beneficije (82,35 % ispitanika). Navedeno ukazuje kako su ispitanici upoznati sa dobrobiti umjerene konzumacije vina na zdravlje kroz mediteranski obrazac prehrane, ali ih ne primjenjuju u svakodnevnom životu. Wine is a traditional alcoholic drink of the Mediterranean climate with a complex composition and a beneficial effect (lowering blood pressure, reducing the risk of diabetes, antioxidant effect...). The main biological compounds in wine are polyphenols, which include three classes of compounds: flavonoid, stilbene and proanthocyanidin. Each of these compounds contributes to the health benefits of wine, such as anti-inflammatory effect, influence on glucose homeostasis; may serve in neuroprotection and offer chemopreventive potential, reduce oxidative stress and thrombocytes aggregation. Therefore, the aim of this work was to investigate consumer preferences about wine consumption and information about the impact of wine on health. An on-line survey was conducted, using google forms (n=35). The results show that the majority of respondents rarely consume wine (54.29 %) and when they do, it is not primarily for health benefits (8.57 % of respondents), but "for the sake of feeling good" (54.29 % of respondents); which coincides with price as the main characteristic when buying wine (77.14 %); however, they agree that moderate consumption of wine brings health benefits (82.35 % of respondents). The above indicates that the respondents are aware of the health benefits of moderate wine consumption through the Mediterranean diet, but they do not apply them in everyday life.

129 p. El cultivo de la vid cuenta con una vasta tradición y amplia base social en las comarcas de Los Oteros y Cea (sureste de León y noroeste de Valladolid). Para asegurar una diferencia del producto y tipo de vino, el enfoque de la investigación actual intenta correlacionar el terroir microbiano con las características sensoriales y químicas de los vinos varietales de distintas regiones geográficas vitivinícolas. El objetivo de este trabajo ha sido el aislamiento en uva, mosto y fermentación espontánea no inoculada a escala piloto de levaduras autóctonas en la variedad minoritaria Negro Saurí. Esta variedad ha experimentado un resurgimiento como variedad debido a sus elegantes cualidades de aroma y sabor como vino varietal en la D. O. León. Se muestreó un viñedo experimental de Melgarajo, S. A. (42° 15′ 48,68 N, 5° 9′ 56,66 W) durante cuatro añadas consecutivas. Los aislados fueron identificados mediante secuenciación de la región 5.8-ITS y las especies no-Saccharomyces fueron caracterizadas mediante cribado enzimático de relevancia enológica. Las principales especies de levaduras presentes en la uva, mosto y al inicio de la fermentación espontánea fueron Metschnikowia pulcherrima, Lancelata thermotolerans, Hanseniaspora uvarum y Torulaspora delbrueckii. La población de levaduras no-Saccharomyces, caracterizada la actividad proteasa y β- glucosidasa, fue la más abundante. La especie M. pulcherrima mostró actividad β- glucosidasa y proteasa. H. uvarum presentó actividad proteasa y lipasa. La especie L. thermotolerans fue la única especie con actividad celulítica yT. delbrueckii no mostró actividad enzimática. Saccharomyces cerevisiae predominó durante la fermentación, con una población diversa y transitoria, con siete biotipos principales entre las 110 cepas en las cuatro añadas estudiadas. La añada 2014 es la de mayor variabilidad. La añada 2015 muestra homogeneidad. La añada 2016 evidencia la menor variabilidad genética. La añada 2017 se caracteriza por su heterogeneidad. Del total de cepas, 61 son de «cosecha única» y nueve son aislados perennes, de las cuales cinco se encontraron en dos o más añadas. Por tanto, las 70 cepas señaladas requieren una mayor validación de sus propiedades enológicas como cultivos iniciadores.

[ES] La fermentación del vino es un proceso bioquímico complejo en el que la principal reacción es la transformación de azúcares, presentes en el mosto, en etanol y dióxido de carbono por acción de las levaduras. Sin embargo, los principales determinantes de la calidad y estabilidad del vino son compuestos derivados del metabolismo secundario como el glicerol, ácidos, compuestos aromáticos como alcoholes superiores, ésteres y acetatos, etc., a pesar de su menor concentración. En el caso del metabolismo del nitrógeno, este está relacionado con la síntesis de compuestos aromáticos y otros metabolitos con un gran potencial de bioactividad. Resulta de gran interés para la calidad, estabilidad y potencial bioactivo del producto final, ya que es el origen de los aromas fermentativos más importantes (alcoholes y ésteres superiores), antioxidantes (glutatión e hidroxitirosol) y moléculas bioactivas como la melatonina. La melatonina presenta un gran potencial bioactivo que puede contribuir a la calidad y estabilidad de los vinos, además de que aporta múltiples beneficios para la salud. Esto supone una potencial mejora de la imagen del vino como producto con compuestos de interés para la salud de los consumidores, a pesar de que la presencia de etanol exige una recomendación de moderación en su consumo. Por tanto, el objetivo principal de este trabajo es aumentar la presencia de los compuestos indólicos derivados del triptófano, en concreto de la melatonina, en los vinos finales. Se ha visto que estos compuestos se sintetizan de forma diferencial por distintas cepas y especies de levaduras durante la fermentación del vino. En los últimos años se ha observado que es posible aumentar la concentración de múltiples compuestos de interés y mejorar las características organolépticas de los vinos finales empleando levaduras no convencionales e inoculando diferentes especies de levadura en la fermentación, que cooperan formando consorcios. Las levaduras no convencionales han mostrado poseer características que pueden resultar de interés en las fermentaciones a nivel industrial. Además, se ha visto que las cepas de levadura no convencionales aisladas ambientalmente tienen características únicas debido a la adaptación a esos ambientes, que supone el desarrollo de sistemas enzimáticos que las levaduras aisladas de ambientes enológicos no poseen, y por tanto nos pueden aportar características diferentes y muy interesantes en los vinos finales. Es por esto que, para conseguir el objetivo principal del trabajo, se han seleccionado y estudiado dos consorcios de levaduras aisladas de ambientes y las fermentaciones que estos desarrollan, y se ha determinado que el consorcio formado por cepas de S. cerevisiae y S. eubayanus es capaz de producir una cantidad de melatonina superior, de 24,87 ± 2,19 ng/mL, a la que producen cada una de las cepas por separado y a la que produce el otro consorcio, formado por S. cerevisiae y S. uvarum. Además, se han estudiado las interacciones microbianas, metabólicas y moleculares de los consorcios durante la fermentación alcohólica y se han visto diferencias significativas entre ellos, principalmente en los perfiles aromáticos que presentan, caracterizados por aromas florales, frutales y un cierto carácter alcohólico, pero que sería conveniente seguir estudiando., [EN] Wine fermentation is a complex biochemical process in which the main reaction is the transformation of sugars present in the must into ethanol and carbon dioxide by the action of yeasts. However, the main determinants of wine quality and stability are compounds derived from secondary metabolism such as glycerol, acids, aromatic compounds such as higher alcohols, esters and acetates, etc., despite their lower concentration. In the case of nitrogen metabolism, it is related to the synthesis of aromatic compounds and other metabolites with a great potential for bioactivity. It is of great interest for the quality, stability and bioactive potential of the final product, since it is the source of the most important fermentative aromas (higher alcohols and esters), antioxidants (glutathione and hydroxytyrosol) and bioactive molecules such as melatonin. Melatonin has a great bioactive potential that can contribute to the quality and stability of wines, in addition to providing multiple health benefits. This represents a potential improvement in the image of wine as a product with compounds of interest to consumers' health, even though the presence of ethanol requires a recommendation of moderation in its consumption. Therefore, the main objective of this work is to increase the presence of indolic compounds derived from tryptophan, specifically melatonin, in the final wines. It has been seen that these compounds are differentially synthesized by different strains and species of yeast during wine fermentation. In the last times, it has been observed that it is possible to increase the concentration of multiple compounds of interest and improve the organoleptic characteristics of the final wines using unconventional yeasts and inoculating different species of yeast in the fermentation, which cooperate by forming consortia. Unconventional yeasts have shown to have characteristics that are of interest in fermentations at an industrial level. In addition, it has been seen that environmentally isolated non-conventional yeast strains have unique characteristics due to adaptation to these environments, which involves the development of enzyme systems that yeasts isolated from oenological environments do not possess, and therefore they can provide us with different characteristics. and very interesting in the final wines. This is why, in order to achieve the main objective of the work, two consortia of yeasts isolated from environments and the fermentations they develop have been selected and studied, and it has been determined that the consortium formed by strains of S. cerevisiae and S. eubayanus is capable of producing a higher amount of melatonin, 24.87 ± 2.19 ng/mL, than that produced by each of the strains separately and that produced by the other consortium, formed by S. cerevisiae and S. uvarum . In addition, the microbial, metabolic and molecular interactions of the consortia during alcoholic fermentation have been studied and significant differences have been seen between them, mainly in the aromatic profiles they present, characterized by floral, fruity aromas and a certain alcoholic character, but it would be good to continue studying it.

El cultivo de la vid y la producción de vinos ha estado ligada al hombre desde hace miles y miles de años. Esto supone que el vino haya influido en gran medida en todos los aspectos que rodean la región en que se desarrolla, tales como la economía, la cultura o la sociedad. Las cifras indican que España se sitúa entre las mayores potencias productoras de vino y, en el caso de El Bierzo, se encuentra una gran relevancia histórica y un notable prestigio vitivinícola. Esta transcendencia permite realizar un estudio que demuestre la interrelación y la influencia que tiene el vino sobre el desarrollo local.

[ES] El mercado actual del vino tinto demanda vinos de gran potencia visual, elevada concentración aromática y que no resulten excesivamente astringentes ni amargos. Asimismo, el consumidor final demanda cada vez más vinos que se desarrollen en una viticultura más orgánica que garantice la sostenibilidad del cultivo. Para cumplir con estas expectativas, se está limitando la utilización de compuestos químicos en el viñedo, sustituyéndolos por otros naturales con menor impacto medioambiental, y se están utilizando en bodega técnicas como la maceración prefermentativa, que contribuye a la extracción de antocianos y aromas, o la microoxigenación, que permite estabilizar los compuestos polifenólicos en un tiempo reducido. El color de los vinos depende de su concentración en antocianos, pero también la forma y el estado en que éstos se encuentren en el vino, que depende de diferentes factores, siendo uno de ellos el fenómeno de la copigmentación como paso anterior a la polimerización y estabilización. Además, el oxígeno juega un papel crucial en la evolución del color, así como en la oxidación de los polifenoles y en la formación de complejos más estables. El aroma también es muy importante en los vinos, ya que es uno de los primeros aspectos que percibimos. Por ello, es de gran importancia la utilización de técnicas de vinificación que permitan extraer el mayor potencial aromático de los precursores que se encuentran en las uvas. Para conseguir incrementar la calidad de los vinos tintos elaborados con la variedad Monastrell, estableciendo una metodología de elaboración que permita mejorar la concentración polifenólica y aromática de estos vinos, se ha estudiado el efecto de la aplicación en la uva, 10 días antes de la vendimia, de sustancias copigmentantes, tales como, extractos vegetales (romero, trigo sarraceno y té verde) y copigmentos puros (ácido cafeico, rutina y catequina). Asimismo, los copigmentos puros también se aplicaron a la entrada en bodega. Se ensayaron dos técnicas enológicas diferentes: la vinificación tradicional y la maceración prefermentativa en frío (6-8ºC), seguida de vinificación tradicional. Por último, una vez concluida la fermentación maloláctica, los vinos obtenidos fueron sometidos a una adición controlada de acetaldehído durante 45 días, seguido de un proceso de conservación en botella de 12 meses. Los resultados mostraron que los tratamientos con copigmentos, especialmente con extractos vegetales ricos en copigmentos, incrementaron la concentración de antocianos polimerizados y totales, y de compuestos aromáticos favorables para la calidad, destacando el extracto de romero por su acción directa sobre el color de los vinos de Monastrell. Utilizar la maceración prefermentativa en la elaboración de los vinos procedentes de tratamientos de copigmentación, ha permitido incrementar la concentración de polifenoles totales y taninos condensados, así como la de ésteres y acetatos. La microoxigenación, mediante la aplicación de acetaldehído durante la conservación de los vinos tratados previamente con copigmentos, dio lugar a un incremento del porcentaje de antocianos polimerizados, de la concentración de antocianos, de taninos condensados y de polifenoles totales, no afectando a la composición aromática de los vinos. Por todo ello, se puede establecer que la combinación de tratamientos de copigmentación en el campo, especialmente con extractos vegetales, de maceración prefermentativa durante la elaboración, y de microoxigenación durante la conservación, permite elaborar vinos de Monastrell con un color más estable, mayor concentración de compuestos polifenólicos, y mayor concentración de ésteres y acetatos, compuestos relacionados con aromas positivos florales, frutales y especiados., [CA] El mercat actual del vi negre demana vins de gran potència visual, elevada concentració aromàtica i que no siguen excessivament astringents ni amargs. Així mateix, el consumidor final demana cada vegada més vins que es desenvolupen en una viticultura més orgànica que garanteisca la sostenibilitat del cultiu. Per complir amb aquestes expectatives, s'està limitant la utilització de compostos químics a la vinya, substituint-los per altres naturals amb menor impacte mediambiental, i s'estan utilitzant al celler tècniques com la maceració prefermentativa, que contribueix a l'extracció d'antocians i aromes, o la microoxigenació, que permet estabilitzar els compostos polifenòlics en un temps reduït. El color dels vins depèn de la seua concentració en antocians, però també en la forma i l'estat en que aquests es troben en el vi, que depèn de diferents factors, siguent un d'ells el fenòmen de la copigmentació com pas anterior a la polimerització i l'estabilització. A més a més, l'oxígen juga un paper crucial en l'evolució del color, així com en l'oxidació dels polifenols i en la formació dels complexos més estables. L'aroma també és molt important en els vins, ja que és un dels primers aspectes que percebem. Per això, és de gran importància la utilització de tècniques de vinificació que permeten extraure el major potencial aromàtic dels precursors que es troben al raïm. Per aconseguir augmentar la qualitat dels vins negres elaborats amb la varietat Monastrell, establint una metodologia d'elaboració que permeta millorar la concentració polifenòlica i aromàtica d'aquests vins, s'ha estudiat l'efecte de l'aplicació en el raïm, 10 dies abans de la verema, de substàncies copigmentants, com ara, extractes vegetals (romer, blat negre i te verd) i copigments purs (àcid cafeic, rutina i catequina). Així mateix, els copigments purs també es van aplicar a l'entrada al celler. Es van assajar dos tècniques enològiques diferents: la vinificació tradicional i la maceració prefermentativa en fred (6-8ºC), seguida de vinificació tradicional. Finalment, una vegada conclosa la fermentació malolàctica, els vins obtinguts van ser sotmesos a una addició controlada d'acetaldehid durant 45 dies, seguit d'un procés de conservació en ampolla de 12 mesos. Els resultats van mostrar que els tractaments amb copigments, especialment amb extractes vegetals rics en copigments, van augmentar la concentració d'antocians polimeritzats i totals, i de compostos aromàtics favorables per a la qualitat, destacant l'extracte de romer per la seua acció directa sobre el color dels vins de Monastrell. Utilitzar la maceració prefermentativa en l'elaboració dels vins procedents de tractaments de copigmentació, ha permès augmentar la concentració de polifenols totals i tanins condensats, així com la d'èsters i acetats. La microoxigenació, mitjançant l'aplicació d'acetaldehid durant la conservació dels vins tractats prèviament amb copigments, va donar lloc a un augment del percentatge d'antocians polimeritzats, de la concentració d'antocians, de tanins condensats i de polifenols totals, no afectant a la composició aromàtica dels vins. Per tot això, es pot establir que la combinació de tractaments de copigmentació en el camp, especialment amb extractes vegetals de maceració prefermentativa durant l'elaboració, i de microoxigenació durant la conservació, permet elaborar vins de Monastrell amb un color més estable, més concentració de compostos polifenòlics, i major concentració d'èsters i acetats, compostos relacionats amb aromes positus florals, fruitals i especiats., [EN] The current red wine market demands wines with high visual power, great aromatic concentration and that are not excessively astringent or bitter. Furthermore, the final consumer increasingly demands developed wines in a more organic viticulture in order to ensure the sustainability of the crop. To meet these expectations, the use of chemical compounds in the vineyard is being limited, replacing them by another natural ones with less environmental impact, and techniques such as pre-fermentation maceration are being used in the winery, which contributes to the extraction of anthocyanins and aromas, or micro-oxygenation, that allows polyphenolic compounds to be stabilized in a reduced time. The colour of wines depends on their concentration in anthocyanins, but also the form and state in which they are found in the wine, which depends on several factors, one of them being the phenomenon of copigmentation as a previous step to polymerization and stabilization. In addition, the oxygen has a crucial role in colour's evolution, as well as, in the oxidation of polyphenols and in the formation of more stable complexes. Aroma is also very important in wines, due to the fact that is one of the first aspects that we perceive. For this reason, the use of vinification techniques that allow extracting the greatest aromatic potential of the precursors found in the grapes, is of great importance. In order to increase the quality of red wines made with the Monastrell variety, establishing a production methodology that allows improving the polyphenolic and aromatic concentration of these wines, the effect of the application on the grape, 10 days before harvest, has been studied, of copigmenting substances such as plant extracts (rosemary, buckwheat and green tea) and pure copigments (caffeic acid, rutin and catechin). Likewise, pure copigments were also applied in the cellar entrance. Two different enological techniques were tested: traditional vinification and cold pre-fermentation maceration (6-8ºC), followed by traditional vinification. Finally, once the malolactic fermentation was concluded, the wines obtained were subjected to a controlled addition of acetaldehyde for 45 days, followed by a 12-month bottle preservation process. The results showed that treatments with copigments, especially with plant extracts rich in copigments, increased the concentration of polymerized and total anthocyanins, and aromatic compounds favorable for quality, highlighting rosemary extract for its direct action on the colour of wines of Monastrell. Using pre-fermentation maceration in the production of wines from copigmentation treatments has made it possible to increase the concentration of total polyphenols and condensed tannins, as well as that of esters and acetates. Micro-oxygenation through the application of acetaldehyde during the conservation of wines previously treated with copigments gave rise to an increase in the percentage of polymerized anthocyanins, in the concentration of anthocyanins, in condensed tannins and in total polyphenols, without affecting the aromatic composition of the wines. For all of these reasons, it can be established that the combination of copigmentation treatments in the field, particularly with plant extracts, pre-fermentation maceration during production and micro-oxygenation during storage, allows the production of Monastrell wines with a more stable colour, higher concentration of polyphenolics, and higher concentration of esters and acetates, compounds related to positive floral, fruity and spicy aromas.

Producción Científica, The oxygen that a wine receives during the winemaking process defines its properties. The aim of this work was to evaluate the oxygen consumption capacity of wines and its influence on the modification of their composition. This preliminary work evaluated the changes after 3 months in the chemical composition of twenty-seven Spanish commercial red, white and rosé wines after their air saturation and oxidation process at 35 °C for 7 days. All the wines studied were high oxygen consumers, while the white and rosé wines showed greater variability according to their chemical composition. Wines that consumed a lot of oxygen did so quickly or slowly, while wines that consumed little oxygen did so slowly. All the wines showed a significant decrease in ethyl esters of straight-chain fatty acids (50–58%), ethyl esters of branched-chain fatty acids (48–56%) and alcohol acetates (34–65%) content, and a significant increase in Strecker aldehydes (24%) because of oxygen consumption. This paper presents a preliminary approach to determine the oxidation tendency of different wines showing the importance of controlling the winemaking processes that can increase oxygen availability and of establishing the minimum appropriate level of free sulfur dioxide., Ministerio de Asuntos Económicos y Transformación Digital (AGL2017-87373-C3-2-R)

Nel 1755 Orsola Boschetti viene sorpresa a vendere vino senza aver ottenuto una regolare licenza. Il cavaliere prefettizio Zuanne Ramponi raccoglie testimonianze contro di lei e le deposita presso la Cancelleria fiscale di Verona, verosimilmente in previsione di un processo. La vicenda diviene il punto di partenza per un’analisi della conflittualità esistente tra l’arte degli osti e i nobili veronesi: i primi, attenti a preservare i diritti di vendita; i secondi intenzionati ad erodere spazi, sia per il rifornimento delle botteghe cittadine che per la vendita al dettaglio.

Vitis vinifera is a variety of vine (grape plant), suitable for wine making, which has existed before mankind and has been linked to society for a long time. There are records of it uses in the bible and in ancient Rome, where a golden wine was made without distinguishing grape varieties. It is necessary to produce fruit of good quality, to produce good wines; the vine needs certain levels of light and heat, because excessive temperatures can negatively affect its production. The optimal conditions for the plant are areas where the winter is cold enough for them to dormancy. That is why most grapevines are in latitudes around the globe that provide the adequate amount of sunlight, warmth and water, specially between parallel 30º and 50º, both north and south. However, contrary to these theories, in Ecuador (parallel 0º) vines and wines of excellent quality can be produced. This article research about the above-mentioned in Yaruquí, a rural parish of Quito, Pichincha province. The area has one vineyard called Chaupi Estancia, where field observation research was conducted to obtain data on the varieties of strains that grow in the area, in spite of its climate. Additionally, important information on the volume of production in the plants was evidenced, along with data on the effects of the sun, considering the location of the farm (parallel 0º), on the pigmentation of the grapes, especially in white types, which gives a different color to the wines, and has a strong influence in the sweetness (sugar content), that determine the peculiar flavors of wines. La Vitis vinifera (planta de uva, vid), usada para elaborar vinos, existe desde antes que el hombre y ha estado vinculada al mismo siempre. Está presente en la Biblia e históricamente se remonta a la antigua Roma, donde elaboraban un vino dorado sin distinguir variedad de uvas. Para hacer vinos es necesario producir fruta de buena calidad, la vid requiere ciertos niveles de luz y calor, y temperaturas extremas pueden afectar de manera negativa la producción. Además, necesita condiciones climatológicas específicas para desarrollarse, ejemplo: un invierno suficientemente frío permite a la planta descansar. Por esa razón, la mayoría de vides se cultivan en latitudes del globo que proporcionan una adecuada cantidad de luz solar, calor y agua, entre el paralelo 30º y 50º, tanto hacia el norte como hacia el sur. Sn embargo, contrario a estas teorías, en Ecuador (paralelo 0º) se producen vides y vinos de excelente calidad. En este artículo se investiga lo antes mencionado en Yaruquí, parroquia rural de Quito, provincia de Pichincha, conociendo que la zona solo tiene un viñedo llamado Chaupi Estancia, donde se realizó una observación de campo que arrojó datos de variedades de cepas producidas, pese a su climatología. A su vez, se evidenció información importante sobre volumen de producción en las plantas, la afectación de la posición del sol considerando la ubicación del terreno en la pigmentación de las uvas, especialmente en variedades blancas, y su influencia en el dulzor de la fruta (contenido de azúcar), que dan como resultado unos sabores peculiares en los vinos.

V tem diplomskem delu smo obravnavali proces validacije dveh analiznih metod za določanje kakovosti vina. In sicer smo določali organske kisline kot so vinska kislina, jabolčna kislina, mlečna kislina, citronska kislina, ocetna kislina, in monosaharide glukozo in fruktozo. Analiza teh parametrov je pomembna pri nadzoru procesa pridelave vina kot tudi spremljanju kakovosti vina. V diplomski nalogi smo pregledali glavne metode za določanje kislin in sladkorjev v grozdju in vinu, v samem poskusu pa smo uporabili kromatografsko tehniko na osnovi tekočinske kromatografijo visoke ločljivosti v kombinaciji z detekcijo v ultravijoličnem (UV) za organske kisline in z detekcijo lomnega količnika (RID) za monosaharidne sladkorje. HPLC-UV/RID sistem omogoča enostavno pripravo vzorca na analizo (samo filtracija, mogoče redčitev, če je potrebna), hitro analizo in omogoča zadovoljive meje detekcije za potrebe določevanja omenjenih parametrov. Obe metodi smo opisali z različnimi parametri, kot je ponovljivost, linearnost, izkoristek v štirih različnih matriksih (dve beli vini, eno rdeče in eno jabolčno vino – cider), meja detekcije in meja kvantifikacije. Rezultate kvantifikacije skupnih sladkorjev in organskih kislin v vzorcih vin smo primerjali z rezultati akreditiranega laboratorija kjer je bilo to mogoče in ugotovili, da kvantifikacija z metodo standardnega dodatka omogoča primerljive rezultate z akreditiranim laboratorijem, predvsem za parameter skupni fermentirani sladkorji (glukoza in fruktoza). Vsebnost skupnih kislin določenih kromatografsko je bila nekoliko manjša od parametra skupne titrabilne kisline, kar je najverjetneje posledica manjšega števila posameznih kislin, ki smo jih vključili v ta parameter, pa tudi drugačne metode določanja kislin. In this diploma thesis, we have discussed the validation process of two analytical methods for determining wine quality. Specifically, organic acids such as tartaric acid, malic acid, lactic acid, citric acid, acetic acid, and the monosaccharides glucose and fructose were determined. The analysis of these parameters is important for the control of the wine-making process as well as for monitoring the quality of the wine. In this thesis, the main methods for the determination of acids and sugars in grapes and wine have been reviewed, and in the experiment itself, a chromatographic technique based on high-performance liquid chromatography combined with ultraviolet (UV) detection for organic acids and refractive index detection (RID) for monosaccharide sugars has been used. The HPLC-UV/RID system allows easy sample preparation for analysis (filtration only, possible dilution if necessary), rapid analysis, and satisfactory detection limits for the determination of the above parameters. The two methods were characterized by different parameters such as repeatability, linearity, and recovery in four different matrices (two white wines, one red wine, and one cider), the limit of detection, and the limit of quantification. The results of the quantification of total sugars and organic acids in the wine samples were compared with the results of an accredited laboratory where possible and it was found that the quantification by the standard addition method gives comparable results with the accredited laboratory, especially for the parameter total fermentable sugars (glucose and fructose). The content of total acids determined chromatographically was slightly lower than for the total titratable acidity parameter, which is most likely due to the lower number of individual acids included in this parameter, but also to the different methods of acid determination.

Sumpor je u modernom vinarstvu nezaobilazan, no potrebno je znati kako, kada, zašto i u kolikoj ga mjeri treba koristiti. U proizvodnji vina sumporni dioksid ima višestruku ulogu: sprječava oksidaciju (posmeđivanje) mošta i vina, djeluje antiseptički (uklanja neželjenu mikrofloru iz vina), ubrzava bistrenje mošta i vina taloženjem različitih nečistoća koje utječu na kvalitetu. Kvasci tijekom fermen-tacije prirodno proizvode male količine sumpornog dioksida, pa ga tako da u manjim koncentracijama sadrže sva vina. Praksa dodavanja sumpornog dioksida tijekom procesa proizvodnje za stabilizaciju ili čuvanje vina seže daleko u prošlost. Manji dio dodanog sumpornog dioksida ostaje slobodan u vinu tj. aktivan, a veći dio se veže na određene sastojke mošta, tj. vina. Koncentracije sumpornog dioksida su obično veće u bijelim i roze vinima, a puno su veće u slatkim nego u crnim ili narančastim vinima koja prirodnu antioksidacijsku zaštitu dobivaju od tanina. Proizvodnja vina bez dodanog sumpornog dio-ksida prepuna je izazova, a ona su podložnija greškama, varijacijama u boci i prijevremenom starenju. Korištenje sumpornog dioksida zakonski je propisano u svakoj zemlji, što olakšava proizvodnju vina i omogućuje da na tržište dođe vino bez mana i bolesti. Sulphur is indispensable in modern winemaking, but it is necessary to know how, when, why and to what extent it should be used. In wine production, sulphur dioxide has multiple roles: it prevents oxidation (browning) of must and wine, acts as an antiseptic (removes unwanted microflora from wine), accelerates clarification of must and wine by precipitation of various impurities that affect quality. Yeasts naturally produce small amounts of sulphur dioxide during fermentation, so each wine contains it in smaller concentrations. The practice of adding sulphur dioxide during the production process to stabilize or preserve wine goes back into the past. A smaller part of the added sulphur dioxide remains free in the wine, i.e. active, and a larger part is bound to certain components of the must and wine. Sulphur concentrations are usually higher in white and rosé wines, and much higher in sweet than in black or orange wines, which receive natural antioxidant protection from tannins. The production of wines without added sulphur is full of challenges, and they are more susceptible to errors, variations in the bottle and premature aging. The use of sulfur dioxide is legally prescribed in every country, which facilitates the production of wine and allows the wine to reach the market without defects and diseases.

Cilj ovoga rada bio je utvrditi utjecaj tehnike miješanja masulja tijekom maceracije i fermentacije na aromu crnog vina Teran. Miješanje masulja tijekom maceracije/fermentacije provedeno je potapanjem klobuka te tehnikom delestage, a uzorci su izuzeti u pet različitih termina (3., 5. i 7. dan maceracije/fermentacije, nakon prešanja te nakon prvog pretoka). Spojevi arome analizirani su primjenom plinske kromatografije s masenom spektrometrijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Istraživanjem je utvrđeno kako primjenom dvaju tehnoloških postupaka(delestage i potapanje) nastaju razlike u sastavu arome ispitivanoga vina: primjena tehnike delestage rezultirala je višim koncentracijama estera u vinu, dok je tehnika potapanja komine rezultirala višim koncentracijama viših alkohola. Ovaj rad može pridonijeti poboljšanju znanja o važnost odabira prave tehnike proizvodnje pri izradi crnih vina ovisno o mogućnostima i željama proizvođača. The aim of this study was to evaluate the infuence of the mixing treatments during maceraton and fermentaton of must on the aroma of red Teran wine. Mixing of must during maceraton/fermentaton was carried out by punching down and the delestage techniques, and samples were sampled at fve diferent points (3rd, 5th and 7th day of maceraton/fermentaton, afer pressing and afer the frst rack). Aroma compounds were analyzed using solid phase microextracton prior to gas chromatography with mass spectrometry (SPME-GC/MS). The research established that the applicaton of two technological procedures (delestage and punching down) result in diferences in the aroma compositon of the tested wine: the applicaton of the delestage technique resulted in higher ester concentratons in wine, while the punching down technique resulted in higher concentratons of higher alcohols. This paper can contribute to improving knowledge about the importance of choosing the right producton technique in the producton of red wines depending on the capabilites and preferences of producers

Rdeča vina običajno zorijo v lesenih sodih z namenom izboljšanja senzoričnih lastnosti, alternativni postopek pa je lahko tudi vpihovanje kisika oziroma mikrooksigenacija in/ali dodatek trsk iz hrastovega lesa. Namen magistrske naloge je bil ugotoviti optimalne pogoje vpihovanja kisika in dodatka trsk iz hrastovega lesa na fenolne spojine, aromatski profil in stabilizacijo barve rdečega vina refošk. Praktični del poskusa je obsegal zorenje vina v štirih cisternah iz nerjavnega jekla z različnimi režimi vpihovanja kisika in dodatka trsk iz hrastovega lesa. Fenolne značilnosti vina smo določili z analizami skupnih fenolov, netaninskih fenolov, skupnih antocianinov, neflavonoidnih fenolov, proantocianidinov, z določitvijo vanilin indeksa, povprečne stopnje polimerizacije in deleža prodelfinidinov ter galoilacije. Barvne značilnosti vina smo določili z analizami intenzitete in tona barve, deleža rdeče barve v obliki flavilijevega kationa, deleža rdeče barve brez vpliva vezave SO2 na barvila, deleža rdečega barvila in barve vina pri valovnih dolžinah 420 nm, 520 nm in 620 nm ter motnosti vina. Na koncu praktičnega dela smo izvedli senzorično analizo vzorcev vina s strokovno komisijo šolanih preskuševalcev po metodi RATA in metodi razvrščanja. Med zorenjem se je vsem vzorcem vina zmanjšala koncentracija skupnih fenolnih spojin in skupnih antocianinov. Na izboljšanje fenolnih in barvnih značilnosti vina je pozitivno vplival predvsem dodatek trsk iz hrastovega lesa in kombinacija največjega odmerka vpihovanega kisika z dodatkom trsk iz hrastovega lesa. Pri senzorični analizi je bilo najbolje ocenjeno vino, ki smo mu vpihovali največjo količino kisika z dodatkom trsk iz hrastovega lesa. Red wines are usually matured in wooden barrels to improve sensory characteristics. An alternative process can be microoxygenation and/or the addition of oak chips. The objective of the Master's thesis was to determine the optimal conditions for microoxygenation and the addition of oak chips to the development of phenolic compounds, aromatic profile and color stabilization of Refosco wine. The practical part of the experiment consisted of maturing the wine in four stainless steel tanks with different oxygen concentration and the addition of oak chips. The phenolic characteristics of the wine were determined by analyzes of total phenolics, non-tannins, total anthocyanins, non-flavonoids, proanthocyanidins, vanillin index, mean degree of polymerization and percentage of prodelphinidins and galloylation. The color characteristics of the wine were determined by analysing the color density, color hue, percentage of red color in the form of flavylium cation, estimation of SO2 content, percentage of red pigment, degree of red pigment coloration at different wavelengths (420 nm, 520 nm and 620 nm) and turbidity. At the end of the practical part, we performed a sensory analysis of the wine samples using the method RATA and the ranking method with a commission of trained experts. During maturation of the wine, the concentration of total phenols and total anthocyanins decreased in all wine samples. The improvement of the phenolic and color characteristics of the wine was mainly influenced by the addition of oak chips and the combination of the highest concentration of added oxygen with the addition of oak chips. Sensory analysis showed that the wine sample microoxygenated with the highest concentration of oxygen and the added oak chips received the best overall score.

Frankovka je rasprostranjena u većini europskih vinorodnih zemalja, a veće površine zauzima u Njemačkoj, Austriji, Mađarskoj, Slovačkoj i kod nas u sjevernoj Hvatskoj. Najpoznatija je ona iz Feričanačko-Našičko-Orahovačkog vinogorija. Sinonimi: u Austriji i Njemačkoj: Blaufrankisch, Blauer limberger; u Mađarskoj Kekfrankos; u Slovačkoj Modra frankinja; u Francuskoj Frankonien noir; u Italiji frankonia nera. Gospodarska vrijednost ove sorte vrlo je velika, zbog redovite rodnosti, relativno visokog šećera u grožđu i viokog sadržaja ukupnih kiselina. Srednje jako vino od 10,7 do 12 vol.% alkohola, ukupnog ekstrakta od 20 do 25 g/L, ukupne kiseline od 5,8 do 8,2 g/L. Kod mladog vina ukupna kiselina dolazi više do izražaja, ali starenjem u odležanom vinu djeluje zaokruženo, blago, tako da frankovka u drugoj, trećoj godini postaje zrelo, plemenito vino. Vino frankovka se redovito odlikuje rubin crvenom bojom, svjetlijih i tamnijih tonova. Miris je specifičan, svojstven sorti. U okusu je puno vino, zaokruženo i specifičnog bukea. Cilj završnog rada je vinifikacija sorte frankovka kroz tri godine u vinariji Enosophia. Frankovka is a wine variety widespread in most European wine-growing countries, and occupies larger areas in Germany, Austria, Hungary, Slovakia and in our country in northern Croatia. The most famous is the one from Feričanci-Našice-Orahovica vineyards. Synonyms: in Austria and Germany: Blaufrankisch, Blauer limberger; in Hungary Kekfrankos; in Slovakia the Blue Franconian; in France Franconia noir; in Italy Frankonia nera. The economic value of this variety is very high, due to the regular yield, relatively high sugar in grapes and high content of total acids. Medium strong wine from 10.7 to 12 vol. % alcohol, total extract from 20 to 25 g/L, total acid from 5.8 to 8.2 g/L. In young wine, the total acidity is more pronounced, but with aging in aged wine, it has a rounded, mild effect, so that in the second or third year, Frankovka becomes a mature, noble wine. Frankovka wine is regularly characterized by ruby red color, lighter and darker tones. The smell is specific, characteristic of the variety. The taste is full of wine, rounded and specific bouquet. The aim of the final work is the vinification of the Frankovka variety through three years in the Enosophia winery.

La question de la consommation d’alcool au front durant la Grande Guerre a suscité une littérature abondante et souvent polémique, notamment sur l’alcoolisation et l’abrutissement « organisé » des combattants. Plusieurs ouvrages récents permettent d’aborder côté français le sujet de manière plus distanciée et objective. À l’occasion de fouilles archéologiques, les vestiges liés à la Grande Guerre livrent en assez grandes quantités les témoins de cette consommation « supposée abondante » de boissons alcoolisées. Il n’en faut pas moins garder à l’esprit que les observations faites à l’occasion de ces quelques fouilles ne sont que d’infimes tests sur des secteurs très restreints d’un front qui court sur 700 km. Par le biais de quelques exemples issus de fouilles récentes, cet article est une première approche des problématiques liées à l’étude de la consommation d’alcool sur le front. The question of alcohol consumption at the front during the Great War has given rise to an abundant and often polemical literature, particularly on the "organised" alcoholisation and stupefaction of combatants. Several recent works allow us to approach the subject from the French side in a more distanced and objective manner. Archaeological excavations linked to the Great War have yielded fairly large quantities of evidence of this "supposedly abundant" consumption of alcoholic drinks. Nevertheless, it must be borne in mind that the observations made during these few excavations are only tiny tests on very limited sectors of a front that stretched over 700 km. By means of a few examples from recent excavations, this article is a first approach to the problems associated with the study of alcohol consumption on the front. La cuestión del consumo de alcohol en el frente durante la Gran Guerra ha dado lugar a una literatura abundante y a menudo polémica, en particular sobre la alcoholización y la estupefacción "organizadas" de los combatientes. Varios trabajos recientes permiten abordar el tema desde el lado francés de una manera más distanciada y objetiva. Las excavaciones arqueológicas relacionadas con la Gran Guerra han aportado una cantidad bastante grande de pruebas de este consumo "supuestamente abundante" de bebidas alcohólicas. No obstante, hay que tener en cuenta que las observaciones realizadas durante estas pocas excavaciones no son más que pequeñas pruebas en sectores muy limitados de un frente que se extendía a lo largo de 700 km. A través de algunos ejemplos de excavaciones recientes, este artículo es una primera aproximación a los problemas asociados al estudio del consumo de alcohol en el frente.

Dans le cadre de la thèse récemment soutenue (Cherel, 2020), une catégorie spécifique de vaisselle a été étudiée : les céramiques pourvues d’un fond à perforations multiples. Elles sont généralement considérées dans les rapports ou les publications archéologiques comme des faisselles pour la fabrication de fromages, plus rarement comme des passoires pour filtrer les boissons. Le terme générique de « vase-filtre » pour les dénommer est préférable à celui de faisselle ou de passoire car leur fo...

La importancia del sector vitivinícola en nuestro país, junto con el arraigo social del vino y la consolidación del turismo, han dado lugar al enoturismo, una tipología de turismo que persigue los valores de la sostenibilidad en todas sus dimensiones: social, económica y medioambiental. Para informar, comunicar y persuadir a los consumidores y posicionar cualquier producto o servicio, es imprescindible la promoción. Sin embargo, el trabajo realizado ha permitido concluir que es necesario que las bodegas mejoren la promoción de la sostenibilidad que están haciendo actualmente, dado que es escasa y muy pobre. El presente trabajo combina el enoturismo con la sostenibilidad, realizando previamente un estudio teórico de los términos y, a continuación, una investigación de tipo cualitativa con el objetivo de conocer lo que las bodegas están haciendo actualmente en términos de sostenibilidad y cómo lo están promocionando. A partir del análisis de las entrevistas, se utilizará el método CAME y un DAFO cruzado para proponer ideas para mejorar la promoción que están haciendo las bodegas de la Ruta del Vino Bierzo de su sostenibilidad.

'Modri pinot' ali 'Modri burgundec' spada med priporočene sorte žlahtne vinske trte (Vitis vinifera L.) vinorodnega okoliša Štajerska Slovenija. S podatki iz Registra pridelovalcev grozdja in vina (RPGV), Kmetijsko gozdarske zbornice Slovenije – Zavod Maribor (KGZS MB) in baze podatkov Bakhus smo predstavili površine vinogradov, količine ter parametre kemijske kakovosti grozdja in vina sorte 'Modri pinot' iz vinorodnega okoliša Štajerska Slovenija. V vinorodnem okolišu Štajerska Slovenija je trenutno s sorto 'Modri pinot' posajenih 127 ha, kar predstavlja 55 % površin vinogradov v Sloveniji. Glede na podatke iz RPGV za obdobje 2006-2021 lahko rečemo, da se površine s to sorto v okolišu Štajerska Slovenija povečujejo. Podatki, ki jih na KGZ MB pridobivajo letno kažejo, da je bila povprečna masa 100-tih jagod sorte 'Modri pinot' v obdobju 2018-2020 74,5 g, vsebnost skupnih sladkorjev 16,8 °Brix in skupnih kislin 10,9 g/l. Količina pridelanega vina se v zadnjem desetletju ni povečala, v povprečju se v okoliši Štajerska Slovenija letno pridela 246.617 litrov vina modri pinot. Vina modri pinot analizirana v desetletnem obdobju (2010-2020) vsebujejo povprečno 12,8 vol. % alkohola, 5,7 g/l sladkorja in 5,9 g/l skupnih kislin. V Štajerski Sloveniji se največ (68 %) pridela kakovostnega vina modri pinot. 'Pinot noir' or 'Modri burgundec' is one of the recommended grapevine varieties (Vitis vinifera L.) in Štajerska Slovenija winegrowing district. Taking into account data from Register of grape and wine producers (RPGV), Chamber of Agriculture and Forestry of Slovenija (KGZS MB) and Bakhus database, we presented the vineyard area, quantity and chemical quality parameters of grape and wine of the 'Pinot noir' grapevine variety from the Štajerska Slovenija winegrowing district of Slovenija. In the winegrowing region of Štajerska Slovenija, 127 ha are currently planted with 'Pinot noir' variety, which represents 55 % of vineyards with 'Pinot noir' in Slovenija. According to the RPGV data for the period 2006-2021, vineyards area with 'Pinot noir' variety in Štajerska Slovenija district has increased. Data, obtained from KGZS MB, shows that the average weight of 100 berries of 'Pinot noir' in 2018-2020 was 74.5 g, with a total sugar content of 16.8 °Brix and total acidity 10.9 g/l. The production of pinot noir wine has not increased over the last decade, with an annual average production of 246.617 l of pinot noir in Štajerska Slovenija district. 'Pinot noir' wines analysed over a ten-year period (2010-2020) contain average 12.8 vol. % of alcohol, 5.7 g/l sugars and 5.9 g/l total aciditys. The most share (68 %) of pinot noir wine produced in Štajerska Slovenija winegrowing district is qualified as a high quality wine.

Vinska trta (Vitis vinifera L.) sorte ‘refošk’ je lokalna in udomačena sorta, ki se tradicionalno prideluje v vinorodnem okolišu Kras. Razširjenost pridelave sorte ‘refošk’ in pridelave vina teran PTP na Krasu v obdobju od 2006 do 2020 smo ugotavljali s podatki iz Registra pridelovalcev grozdja in vina, arhiva iz Kmetijsko gozdarskega zavoda Nova Gorica in Bakhusa. S tem smo želeli ovrednotiti povprečno kakovost grozdja in vina iz sorte ‘refošk’. Sorta ‘refošk’ zaokrožuje 75 % kraških vinogradov in njena pridelava zavzema prvo mesto. V zadnjem desetletju se je pridelava sorte ‘refošk’ na Krasu zmanjšala za 50 ha. Število posajenih trt te sorte se je zmanjšalo za 52.405. Povprečno kakovost grozdja sorte ‘refošk’ v obdobju 2006–2020 bi lahko opisalo kot: povprečna masa 100 jagod okrog 220 g, povprečna vsebnost sladkorjev 18,5 °Brix, 11,4 g/l skupnih kislin ter povprečni pH 2,81. Vina teran PTP, analizirana od 2006 do 2020, so v povprečju vsebovala 11,64 vol. % alkohola, 28 g/l skupnega ekstrakta, 7,9 g/l skupnih kislin in pH 3,26. Pri senzoričnem ocenjevanju je vino doseglo povprečno oceno 17,1 točke, kar ga uvršča med kakovostna vina z zaščitenim geografskim poreklom. Vino teran PTP je temno rdeče barve, z manjšo vsebnostjo alkohola in večjo vsebnostjo kislin ter je eno izmed bolj znanih rdečih vin v Sloveniji. The grapevine (Vitis vinifera L.) ‘Refošk’ is a local and domesticated variety traditionally grown in the Kras winegrowing district. The production of ‘Refošk’ variety and teran PTP wine in the Kras winegrowing region in the period from 2006 to 2020 was evaluated using data from the Register of Grape and Wine Producers, the archive of the Agricultural Forestry Institute Nova Gorica and Bakhus. We also wanted to evaluate the average quality of grapes and wine of the ‘Refošk’ variety. In the last ten years the cultivation of the ‘Refošk’ variety in Kras has decreased for 50 ha, while the number of vines for 52.405. The grape quality of the ‘Refošk’ variety grown in the Kras district is characterized by an average weight of 100 berries around 220 g, an average sugars content of 18.5 °Brix, a total acidity of 11.4 g/l and a pH value of 2.81. The wines teran PTP, analysed from 2006 to 2020, had an average alcohol content of 11.64 % by volume, a total dry extract content of 28 g/l of, a total acidity of 7.9 g/l of and pH of 3.26. At the sensory evaluation, the wines scored an average of 17.1 points and thus belong to the quality wines with Protected Designation of Origin. We can emphasise that teran PTP is a wine with dark red colour, lower alcohol content and higher acidity. teran PTP is one of the most famous red wines in Slovenia.