Clone performance under different environmental conditions in California

The Tokaj Kereskedőház Ltd. is the only state owned winery in Hungary. The company is integrating grapes for wine production from 1100 hectares of vineyard, which consist of 3500 parcels with average size of 0,3 hectares, owned by about 500 families of the region. The vineyards are unevenly spread in total 27 village of Tokaj region.

A multi-element pedo-geochemical survey was carried out in Vrbničko polje vineyards on the Krk Island, Croatia. This Mediterranean winegrowing site is famous by Žlahtina wine production.

Microbes play key roles on crop nutrient availability via biogeochemical cycles, rhizosphere interactions with roots as well as on plant growth and health. Recent advances in technologies, such as High Throughput Sequencing Techniques, allowed to gain deeper insight on the structure of bacterial and fungal communities associated with soil, rhizosphere and plant phyllosphere. Over the past 10 years, numerous scientific studies have been carried out on the microbial component of the vineyard. Whether the soil or grape compartments have been taken into account, many studies agree on the evidence of regional delineations of microbial communities, that may contribute to regional wine characteristics and typicity. Some authors proposed the term “microbial terroir” including “yeast terroir” for grapes to describe the connection between microbial biogeography and regional wine characteristics. Many factors are involved in terroir including climate, soil, cultivar and human practices as well as their interactions. Studies considering “microbial terroir” greatly contributed to improve our knowledge on factors that shape the vineyard microbial structure and diversity. However, the potential impact of “microbial terroir” on wine composition has yet not received strong scientific evidence and many questions remain to be addressed, related to the functional characterization of the microbial community and its impact on plant physiology and grape composition, the origins and interannual stability of vineyard microbiota, as well as their impact on wine sensorial attributes. The presentation will give an overview on the role of microbiota as a terroir component and will highlight future perspectives and challenges on this key subject for the wine industry.

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études.

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.