Cartes thématiques: applications au vignoble champenois

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Nitrogen fertilisation of grapevines is known to influence not only plant development and production yield, but also yeast assimilable nitrogen (YAN). This parameter is related to the growth of yeast

Magnesium (Mg) deficiency poses a significant challenge to viticulture, particularly affecting Welschriesling (WR), a key grape variety in Austrian and Central European vineyards.

This presentation illustrates a series of successful wine businesses, which have managed to counter the downward trend impacting the global industry. How these businesses have been successful is explained through the planning and execution of strategies that focused on a clear and consistent aim in attracting new consumers. These cases add weight to the ehrenbergian position that for a business to be successful it must target new customers as a priority over alternative options like increasing value or improving customer retention.

The mechanical strength or firmness of a fruit is considered an important parameter to characterize its state of maturity or conservation, as other parameters such as sugar level or color.