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

Context of the study. Shifts in grapevine phenology driven by temperature increase due to climate change may result in different rainfall profiles between phenological stages.

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Microorganisms have been widely used in oenology since prehistoric times. Their metabolism significantly impacts many wine properties and is particularly essential for the production of flavor compounds, thereby affecting perceived wine quality.

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.