Resumen de Influence of pruning and fertigation on the colour of wines from Monastrell grapes
D. Martínez, Antonio Martínez Baena, María Encarnación Gómez Plaza, Luis Almela Ruiz
The influence of different pruning practices and fertigation doses, applied during the cultivation of red grapes of Vittis vinifera c.v. Monastrell, on the chromatic characteristics of the wine elaborated from them have been studied. The spectrophotometric characteristics of wine colour regarding to their colour density and tint have been followed and also, it has been carried out a more precise definition of these colours using the CIE Yxy and CIELab colour spaces. The best wine colour is obtained with the F2 (3000 m3 per hectare and year) and F3 (4500 m3 per hectare and year) fertigation treatments combined with the P2 (28 buds per plant) pruning.
