The social construction of wine-growing areas: the “Graves de Bordeaux”

Da dove scaturisce tutto l’interesse attuale per il terroir? Si provi, per dare risposta a questo quesito, ad immaginare il vino avulso dalla sua dimensione territoriale. Cosa si otterrebbe? Un vino bianco, un vino rosso o quant’altro, ma comunque un prodotto privo di conno­tazione geografica, di premesse storiche, di radici tradizionali, di potere evocativo, di iden­tità e di personalità.

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

Sun exposure is needed for balanced grape ripening and sugar accumulation but is also one of the main drivers for a premature Riesling ageing

The presence of unstable proteins in wines can affect their stability and clarity. Before bottling, winemakers need to be sure that the wine is stable. A large number of stability tests have been proposed, usually based on heating a sample with a specific time-temperature couple. In practice, none is effective to accurately assess the risk of instability. Moreover, the interpretation of the results of these tests changes according to the region.

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.