A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

Il settore primario, ed in particolare quello agricolo, sta attraversando un periodo partico­larmente delicato. Sia gli aspetti della produzione che quelli della commercializzazione ven­gono infatti messi in discussione da nuovi indirizzi economici e tecnologici.

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.

Dans le cadre de TerclimPro 2025, Laure de Rességuier a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8495

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming is steadily increasing. This is in particular the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, berry or wine quality, or is more sustainable for the environment is still lacking although this issue has been addressed by several research teams worldwide.