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

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

The objective of this study was to determine the influence of four soils with contrasting chemical and physical properties on vine growth parameters and wine chemistry in a Paso Robles, California Cabernet Sauvignon vineyard

Brazil is one of the few countries where vineyards of Vitis labrusca and Vitis vinifera coexist in the same geographical spaces, due to complex processes of territorial occupation by successive waves of European settlers.