Observatoire Grenache en Vallée du Rhône: incidence du terroir sur certains précurseurs d’arômes et substances volatiles

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high

In the current context of market competition and consumption evolution, it is necessary to produce wines of a genuine typicity. The Terroir represents an unique and irreproducible inheritance that can be valorized through the origin and the sensory characteristics of the wines.

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.

Vitis vinifera L. is one of the most important cultures for the soil and
climate conditions of Northern Greece and Santorini. However, very little information is provided with regard to its nutritional requirements and critical levels of nutrient deficiencies and toxicities. The aim of this study was to provide an integrated nutritional survey for the Greek conditions of wine and table varieties.