Come proteggere un territorio viticolo: il punto di vista del giurista

Winemaking is a complex microbial process involving the co-existence and interactions of various microorganisms [1].

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

Local climate characterization is fundamental in terroir description, yet global change perspectives raise questions about its feasibility, since temporal stability cannot be no more assumed for the forthcoming years.

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes