Techniques of delimitation in France

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

The integration of digital technologies in vineyard management offers substantial opportunities for enhancing sustainability, efficiency, and grape quality.

Context and purpose of the study. Intra-varietal variability for key physiological and oenologically important traits can be exploit in viticulture following the consistently higher environmental pressure driven by climate change.

Somló is Hungary’s smallest wine district, however one of the best producing white wines. The majority of vineyard areas are located on the slopes of Somló-hill, situated at the point where the Kisalföld meets Bakonyalja

During wine aging, several complex phenomena of gas transfer take place in barrels due to the wine/oak contact. The efficiency of this gas transfer varies according to oak wood’s intrinsic physical properties. This research aims to better understand oxygen transfer phenomena through dry oak staves and especially through stave gaps, in order to reevaluate the importance of barrel-making on a barrel’s supply of oxygen. Experimentation was based on the development of an innovative permeameter of laboratory scale, for which the principal operating conditions concerning applied pressure, the choice of liquid phase/gas phase, and the grain type of oak are taken into account and investigated. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency.