Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

In this audio recording of the IVES science meeting 2022, Gonzaga Santesteban (Department of Agronomy, Biotechnology and Food Science, Public University of Navarra (UPNA), Pamplona, Navarra, Spain) speaks about cover crops in viticulture. This presentation is based on 2 original articles accessible for free on OENO One.

Far from complicated discussions on the relevant way to define « terroir », this article deals with the social perception that French young adults (aged from 18 to 30) have of this concept and the way it can help them to become wine consumers.

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.

Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage

In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.