The role of the landscape as a component of the terroir in Spain (DO Somontano, NE Spain)

Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).

From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines. METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

In problematic conditions for production of grapes and wine caused by the COVID-19 pandemic and the resulting occurrence of wine surpluses, producers are increasingly turning to the innovative viticulture and winemaking of products that are more appealing to the market and the consumers. On the other hand, consumption of the food safety or organic products, and therefore of organic grapes and wine, is increasingly common in the world, in particular in Europe. The Regional Rural Development Standing Working Group (SWG RRD), as a regional intergovernmental organization gathers actors in the viticulture and winemaking sector from states and territories of the Western Balkans (South-East Europe) in the Expert Working Group for Wine, with the aim of improving viticulture and winemaking in this region through joint activities. In accordance with the aforementioned, the SWG RRD is working on advancing organic production of grapes and wine, and on recognition of specificities of the terroir of wine-growing areas in Western Balkans. In addition, as part of the project “Facilitation of Exchange and Advice on Wine Regulations in Western Balkan Countries” helmed by the German Federal Ministry of Food and Agriculture, in addition to harmonization of relevant legislation with EU regulations, efforts are being invested towards recognition of organic wines. Within activities and project implemented by this organization, expert analyses and scientific research of the terroir of Western Balkans were carried out, and some of the results are presented in this paper.

Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.