La valorisation des Terroirs Viticoles par les Indications géographiques et les appellations d’origine

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

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

Genomic selection (GS) has emerged as a transformative tool for accelerating breeding programs by predicting the genetic potential of individuals using genome-wide markers.

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains

The combination of cover crops with regulated deficit irrigation has been lately shown to be a good method to improve harvest quality in irrigated vineyards of Southern Europe with semiarid climate, as an alternative to the conventional management, that consists on mechanical tillage and irrigation from fruitset to veraison and from then on reduced, or even ended.