Marketing terroir wines

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].

Pour obtenir des vins d’une certaine gamme, il faut connaître les paramètres liés à la composition de la baie et introduire non seulement les paramètres classiques, c’est-à-dire sucres et acidité, mais aussi les paramètres qui tiennent compte

Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar

Conflicting messages about the consumption of alcoholic beverages – including wine – continue to dominate the media, causing increasing uncertainty among consumers and health professionals.

Vineyard site selection and determination of adapted grape varieties for a site are the most fundamental factors contributing to vineyard success, but can be challenging to ascertain