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The effect of moderate irrigation on berry composition during the ripening of Monastrell grapes and the quality of wines produced from these grapes in a very dry area of southeastern Spain have been studied. The results showed that irrigated grapes reached higher weights but this did not impair sugar accumulation. Titratable acidity and pH were only slightly affected by irrigation, titratable acidity was higher in only one year in the most irrigated grapes at the end of ripening, mainly due to a higher malic acid content. Anthocyanin content in must was slightly lower in irrigated grapes. The results of the sensory analysis of the wines showed that wines made from non irrigated grapes usually obtained the highest scores for quality and intensity of color and aroma although differences were small.Additional key words: acidity, anthocyanins, berry, sugar content, wine. Resumen Efecto del riego moderado sobre la composición de las uvas durante la maduraciónSe ha estudiado, durante dos años, el efecto del riego moderado en la vid (Vitis vinifera L.) cv. Monastrell, en zonas con un alto déficit hídrico, sobre la evolución de la composición fisico-química de las uvas durante su maduración y la calidad de los vinos obtenidos y los resultados se han comparado con uvas de vides no regadas. Las uvas de vides con un riego moderado alcanzaron pesos de baya más altos, pero el riego no produjo ningún retraso en la acumulación de azúcares en la baya. La acidez total y el pH se vieron poco afectados por el riego. La concentración de antocianos en el mosto fue ligeramente menor en las uvas de vides regadas y consecuentemente, el color de los vinos obtenidos se vio afectado por el riego. Los vinos del tratamiento en secano obtuvieron los resultados mejores en el análisis sensorial, aunque las diferencias fueron pequeñas.

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Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds. To increase this extraction, some chemical (maceration enzymes) or physical technologies (thermovinification, criomaceration, flash-expansion) can be applied. In this work, the results of the application of high power ultrasounds to the crushed grapes to increase the extraction of phenolic compounds are presented. Crushed grapes (400 kg) from the 2017 harvest were treated with ultrasound, and three different lengths of skin maceration period (2, 3 or 7 days) and the results were compared with a control vinification, where grapes were not subjected to any treatment and were skin macerated during 7 days. The wine chromatic characteristics and the individual phenolic compounds were followed during all the maceration period, at the end of alcoholic fermentation and after bottle storage. The wines made with ultrasound treated grapes presented differences with control wine, especially as regard color and total phenol and tannin content, the wines with three days of maceration time presenting similar chromatic characteristics than control wines with 7 days of maceration time.

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