Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

Wine fraud, encompassing counterfeiting and adulteration, poses a significant threat to the wine industry, resulting in annual losses totalling billions of dollars.

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.