Développement de l’appareil végétatif et maturation du raisin sur quatre sols de Pomerol en 1995

Knowledge of the spatial‐temporal variation of the grape composition within a vineyard may assist decision making regarding sampling

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions

The concept of terroir is well established in the ‘old world’ wine industry but its use is still relatively new in New Zealand. Marlborough Sauvignon blanc has become a benchmark

The main scope of this research has been to investigate what values are attributed to the concept of “sustainability” by the wine producers of two different wine territories of Piedmont; the terroir of the Barolo DOCG and the the terroir of the Gavi DOCG. The research wants to emphasize how much the characteristic elements of each terroir influence the perception of the concept of sustainability among producers.

La integración de variables referentes al clima, la litología y la morfología del relieve y el suelo en la D.O. Ca Rioja permite la configuración de un modelo a través de cuya validación se obtiene la delimitación de zonas vitícolas.