Effet terroir et arômes des muscats

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality

Developing a sustainable agricultural production system and acquiring the full potential of land resources requires employing land-use assessment. This entails knowledge of the climate, soil, and topography of the area of interest.

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

In this video recording of the IVES science meeting 2023, Hans Reiner Schultz (Hochschule Geisenheim University, Germany) speaks about soil carbon changes and greenhouse gas emissions in vineyards – is the 4 per 1000 goal realistic?. This presentation is based on an original article accessible for free on OENO One.

Beyond the sole warming globally perceived and monitored, climate change impacts water availability. Increasing heatwaves frequency observed during the last decades