La région viticole Cotnari (Roumanie) et ses vins dans l’ensemble des grandes régions viticoles européennes

Nitrogen composition of grape berries plays a key role in determining wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. Grape nitrogen composition is influenced by several factors such as viticultural practices, soil management, timing or rate of fertilization and use of rootstock, among others.In this study a proximal, non-destructive tool based on NIR spectroscopy is presented to track the accumulation of a wide range of amino acids in intact grape berries during the ripening process.

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

The paper discusses potential implications of New Genomic Technologies (NGTs) on European Plant Variety and Wine Law.

Geological influences on terroir development

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.