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

Climate change poses significant challenges for viticulture, particularly in Mediterranean regions like Portugal, where extreme heat and drought conditions are becoming more frequent.

Questo simposio organizzato dall ‘Associazione nazionale Città del Vino, che mi onoro di presiedere, è per me motivo di particolare soddisfazione perché porta a compimento parte di un percorso iniziato dall’associazione da alcuni anni e che ha un obiettivo apparentemente semplice: sollecitare gli amministratori delle Città del Vino a perseguire con tenacia, tal­volta anche con la necessaria caparbietà, programmi ed interventi che abbiano al centro, sempre, la qualità della vita dei loro territori.

The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated