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The main objective of making a spirit is to obtain a high-proof beverage by distilling a lower-proof spirit. Therefore, any raw material capable of undergoing alcoholic fermentation can be used to produce a spirit.
Behind every bottle of wine there is much more than grapes and vineyards. Tradition, effort, and constant work sustain the wine sector. Today, thanks to the INFOVI system, Spanish wine has greater transparency and real-time data to make better decisions.
Over the last few decades, it has become clear that wines from current and future harvests will undergo chemical and microbiological alterations due to the effects of climate change. Changes in grape ripening are producing musts with higher sugar concentrations and lower acidity, resulting in wines with higher alcohol levels and less freshness on the palate.
Polysaccharides are the main colloidal macromolecules present in wine. These compounds play a fundamental role in stabilizing other molecules in solution, thus modifying the wine's processing and organoleptic properties. Various analytical techniques have been proposed for their determination. However, most are complex and time-consuming.
The use of indigenous yeasts in wine production is a tool for preserving the typicity of a particular region. Selecting appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (SF) while avoiding the risks of stalled or slow fermentations.
Wine is an alcoholic product that has been produced worldwide for millennia with very few changes to its production process until the last century. Over the past few decades, grapevines have been affected by climate change as multiple climacteric crops, and consequently, the composition of grape must and the final wine is changing.
The grape microbiome is a key factor impacting the composition and aroma of wine.
Clarifying agents are substances used during the winemaking process to improve the clarity and stability of wines. Different clarifying agents can alter the removal capacity in different ways.
Inventory of innovative projects implemented by supra-regional operational groups of the European Innovation Partnership for agricultural productivity and sustainability of the National Rural Development Programme (PNDR) 2014-2022, submeasure 16.2.
English translation of a compilation of projects developed through EAFRD funds, operational groups and innovative projects working in marketing in the agricultural, livestock, forestry and agri-food industries sectors.
"Technical Dossier No. 123: “Operational groups in Catalonia. Call 2018” is dedicated to the Operational Groups developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and taking into account the Agricultural Knowledge and Innovation Systems, also known as AKIS (Agricultural Knowledge and Innovation System).
This manual covers the basics of sheep production in the dehesa, the minimum facilities required for proper management, feeding based on pasture availability in the dehesa, reproductive management, health, hygiene, and animal welfare aspects, and reviews the differentiating factors between conventional production and organic and integrated production.
The Technical Dossier no. 123: “Grups operatius a Catalunya. Call 2018” is dedicated to the Groups Operatius developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and includes the Agricultural Knowledge and Innovation Systems, also linked to AKIS (Agricultural Knowledge and Innovation System).
Both large wineries and cooperatives have highly qualified personnel dedicated to the chemical oenological control of grapes, must, and wine. However, in small, family-run wineries and presses, this specialization is not as common.
The winemaking potential of two native Andalusian grape varieties, Beba and Mantúo de Pilas, is being evaluated. The study was conducted in Jerez de la Frontera over four consecutive seasons. Palomino Fino was also included as a reference variety, as it is the most widely cultivated variety in Jerez (95%).
Mechanical harvesting has become increasingly prevalent in recent decades in most Andalusian vineyards adapted to this type of machinery. However, this technique has always raised concerns about the final quality of the products obtained and even the profitability of the operation due to the potential losses that can occur.
This publication compiles some of the research activities carried out under various research and experimentation projects coordinated by IFAPA.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and white wine pairings.
Improving marketing is one of the future challenges for processed foods, with potential for joint marketing with other agricultural products. The objective of this study was to evaluate Andalusian consumer preferences for different cheese and sweet wine pairings.
The management of wine waste and by-products in the winery poses significant economic and environmental challenges.
