Terroir et marché des A.O.C

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration

Oxygen management in wine is one of the most significant challenging issues for winemakers.

Considering that the transfer of research results to the professional level is one of the keys to progress, GiESCO proposes to publish a technical guide supported by scientific references and in the form of standard sheets.

From a fertility standpoint, the vine has to extract from the soil mineral substances necessary for its existence. However, the amount of certain available nutrients does not always correspond to a proportional increase in quality.

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.