MADUR FRUIT FOLIAR in vineyard

Spain is the country with the largest vineyard area in the world, approximately a million hectares.

To show the possibilities of biotechnology in this delicate crop, together with our external collaborators we have carried out a demonstration of the MADUR FRUIT FOLIAR product in crops from Girona.

The objective was to influence the ripening process of the grape, increasing the sugar content (º GAP) and improving the organoleptic characteristics through biotechnology.

Two applications of MADUR FRUIT FOLIAR were made:

1^st application 07/28/2015
2^nd application 08/18/2015

As observed in the statistical graph, the maturity level of the grapes treated with MADUR FRUIT FOLIAR increases rapidly and above the control vineyard.

During the control period, important differences have been observed in the bunch of grapes from the treated crop compared to the control.

After the demonstrations carried out by our collaborators, together with a sensory analysis, we draw the following conclusions:

Regarding the weight of the harvested grapes, the treated crop had 15% more weight than the control.
In each subsequent analysis the differences in the maturity level were greater in favor of treatment with MADUR FRUIT FOLIAR.
Sensory analysis has proved that the treated genre (grape) with MADUR FRUIT FOLIAR showed fewer herbaceous notes, which are undesirable characteristics in a wine.
What is observed is that the extraction of color in the grapes treated with MADUR FRUIT FOLIAR was faster at the beginning of the skin maceration compared to the untreated one. But during the course of the maceration it was equalizing in color. This means that in harvests that are not very ripe or poor in health, rapid color extractions can be made in a short time (short macerations) suitable for young wines, without getting herbaceous notes or defects caused by diseases (the more alcohol there is in the middle fermentative, the more dissolution of undesirable compounds we can find in the wine).

As we can see, through EDYPRO biotechnology, we managed to increase production and significantly improve the organoleptic characteristics of the vineyard.