Is everything known about wine?
Probably not.
Hence RITECA has sponsored this research project.
The research consists of defining the sensory attributes of a wine and also quantifying them,
that is, to learn about the smells we find in a wine, and what flavours, and to quantify this.
That's defining the sensory profile of the wine.
To what end?
Compiling the sensory profile of a wine leads to better understanding of it,
and, what is better understood, sells better and is enjoyed more.
This means, in reality, what we're going to achieve is greater possibilities,
and to help the industry to be able to sell its products better.
Applying this technique, a big impact on the wine market is foreseen.
This will be of great importance because it will allow us to learn what effects the different vineyard practices
and wine production practices carried out have on the colour, aroma and taste of wines.
This research is being carried out within the RITECA project because it's a unique opportunity
to see how the same grape varieties in different soils and in different climates and microclimates,
give wines with very different sensory characteristics.
Offering variety from a common starting point.
RITECA has made it possible for the Faculty of Agriculture of Elvas, the Polytechnic Institute of Portalegre,
the University of Evora, the Museum of Wine Science in Almendralejo,
and wine regulating bodies from both sides of the border, and INTAEX,
to work together in the interest of the wine-producing sector.