Recognition of terroir in american viticultural areas

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).

Viticulture on steep slopes has shaped exceptionally species-rich cultural landscapes in Germany.

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.