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

Face au risque de banalisation des produits agroalimentaires, un intérêt toujours plus marqué se développe en faveur des produits du terroir.

This work was aimed at setting up a methodology to define and map the «Unités Terroir de Reconnaissance» (UTR), combining environmental information stored in a Soil Information System with experimental data coming from benchmark vineyards of Sangiovese vine.

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine.