Cultivation forms and viticulture models adapting to adverse “environmental” conditions

The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1].

Context and purpose. Viticulture has exerted a profound influence on the landscape and biodiversity of numerous countries for centuries.

According to the Directive EU 2019/633, European Union settled a minimum harmonised framework of rules to ensure the prohibitions of unfair commercial practices in business to business relationship of agrifood sector.

Rootstocks play a key role in the adaptation of grapevine to environmental conditions, affecting phenology, vigour, yield and grape quality.