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

Understanding grapevine responses to increasing atmospheric CO2 (aCO2) concentrations is crucial for assessing the impact of climate change on viticulture. Previously, at the VineyardFACE (Free Air Carbon dioxide Enrichment) experiment in Geisenheim, leaf gas exchange measurements were made as Vitis vinifera cv. Cabernet Sauvignon established from planting (2014 to 2016) under aCO2 or elevated CO2 (eCO2, aCO2 + 20%) concentrations. Contrary to many preceding observations with grapevines and other perennial plant species the young vines showed an increased intrinsic water use efficiency (WUEi) that was mainly associated with an increase in net assimilation (A) rather than a decrease in stomatal conductance (gs) under eCO2.

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

A.O.C. huile d’olive de Nyons et olives noires de Nyons

Aroma is one of the most important attributes that determine consumer’s perception of the sensory quality of wine and varietal typicity.