Analyse du rôle du terroir dans la définition d’une appellation d’origine

In Tuscany region the Rufina is a district of Chianti D.O.C.G. positioned in Val di Sieve, 20 km north east from Florence.

Wine research in the past years has mainly been focused on laboratory scale due to the possibility of controlling winemaking variables. Conversely, studies on wine quality in relation to the winemaking variables at the winery scale may be able to better account for the actual challenges encountered during wine production. Winemaking problems are recently arising from progressive changes in environmental conditions in relation to the terroir. It is important to realize that each wine region may have specific winemaking protocols and that winemakers often base their decisions on subjective, emotional, and empirical opinions. Due to all the above-mentioned issues, taking the correct decision in winemaking to achieve the desired goals may become even more challenging.

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.