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Is everything known about wine?

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Probably not.

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Hence RITECA has sponsored this research project.

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The research consists of defining the sensory attributes of a wine and also quantifying them,

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that is, to learn about the smells we find in a wine, and what flavours, and to quantify this.

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That's defining the sensory profile of the wine.

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To what end?

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Compiling the sensory profile of a wine leads to better understanding of it,

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and, what is better understood, sells better and is enjoyed more.

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This means, in reality, what we're going to achieve is greater possibilities,

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and to help the industry to be able to sell its products better.

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Applying this technique, a big impact on the wine market is foreseen.

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This will be of great importance because it will allow us to learn what effects the different vineyard practices

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and wine production practices carried out have on the colour, aroma and taste of wines.

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This research is being carried out within the RITECA project because it's a unique opportunity

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to see how the same grape varieties in different soils and in different climates and microclimates,

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give wines with very different sensory characteristics.

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Offering variety from a common starting point.

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RITECA has made it possible for the Faculty of Agriculture of Elvas, the Polytechnic Institute of Portalegre,

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the University of Evora, the Museum of Wine Science in Almendralejo,

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and wine regulating bodies from both sides of the border, and INTAEX,

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to work together in the interest of the wine-producing sector.