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

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

Il comprensorio del Lago di Bolsena (VT) è un territorio ad elevata vocazione vitivinicola in cui il paesaggio della vite storicamente persiste e caratterizza la fisionomia dei luoghi. Qui gli agroecosistemi viticoli possiedono una valenza ecologico-ambientale, storico-culturale ed economica di rilievo.

g-Nonalactone has been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].