Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

GEOSPHERA s. r. l. e TERR.A.IN. CNS, forti della grande esperienza dei loro collaboratori nell’ambito delle scienze naturali, della geologia, della geofisica e dell’informatica, garantiscono risposte innovative alle problematiche della moderna agricoltura rivolgendosi direttamente ai viticoltori, ai commercianti vinicoli ed ai liberi professionisti.