Terroir et marché des A.O.C

Da anni la ricerca viticola sta orientando le sue attenzioni verso lo studio della vocazionalità degli ecosistemi viticoli, perché fulcro della produttività della vite e qualità dei suoi frutti.

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Growing fungus-tolerant cultivars (PIWIs) reduces the need of fungicide use by 50-80 %. PIWIs have the potential to address climate change adaptation and mitigation simultaneously.

With growing consumer interest in products without chemical additives, limiting the use of sulfites is a priority for the wine industry. Bioprotection is a biological alternative that avoids or reduces the risks of alterations that have a negative impact on the organoleptic quality of wines and, ultimately, on their acceptability to consumers. bioprotection can also provide a response to the risks of microbiological deviations, which are increased both by climate change and by the organization of harvesting operations, which increasingly include the use of multi-bins filled at the vine, exposing the harvest to sometimes high temperatures for longer periods of time.

Excess vigour has been a problem on fertile soils under high rainfall in many cool climate regions of Australia. High and low vigour blocks were selected in vineyards of the cool climate regions of King Valley, Yarra Valley and Mornington Peninsula, Victoria.