Characterization of vineyard sites for quality wine production using meteorological, soil chemical and physical data

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).

The environmental biodiversity is important to guarantee essential services to the living communities, its richness is a symptom of a minor disturbance and improves he environment biological quality.

Le but de ce travail est de faire une synthèse des résultats de plusieurs années de recherche en Italie centrale, sur les caractéristiques fonctionnelles du sol pour la production de vin de qualité. Le cépage de référence est le Sangiovese

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.