Spain has the largest vineyard area in the world, approximately 1 million hectares.
To demonstrate the possibilities of biotechnology in this very delicate crop, we have carried out demonstration applications of the product together with our external collaborators. MATUR FRUIT FOLIAR in plots of land in Girona.
The objective was to influence the grape ripening process, increasing the sugar content (º GAP) and improving the organoleptic characteristics, through biotechnology.
Two applications were made of MATUR FRUIT FOLIAR:
- 1st application 28/07/2015
- 2nd application 18/08/2015
As can be seen in the statistical graph, the degree of ripeness of the grapes treated with MATUR FRUIT FOLIAR It increases rapidly and above the control vineyard.
During the control period, significant differences were observed in the grape bunches in the treated plot compared to the control plot.
Following the demonstration applications carried out by our collaborators, along with a sensory analysis, we drew the following conclusions:
- Regarding the weight of the harvested grapes, the treated plot had 15 % more weight than the control plot
- In each subsequent analysis, the differences in maturity level were greater in favor of the treatment with MATUR FRUIT FOLIAR.
- Sensory analysis has shown that in the genus (grape) treated with MATUR FRUIT FOLIAR There were fewer herbaceous notes, which are undesirable characteristics in a wine.
- What is observed is that the color extraction in the grapes treated with MATUR FRUIT FOLIAR It was much faster at the start of skin maceration compared to the untreated grapes. However, during maceration, the color became more uniform. This means that in underripe or unhealthy grapes, rapid color extractions can be achieved in a short time (short macerations), suitable for young wines, without extracting herbaceous notes or defects caused by disease (the higher the alcohol content in the fermentation medium, the greater the dissolution of undesirable compounds in the wine).
