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

The integration of digital technologies in vineyard management offers substantial opportunities for enhancing sustainability, efficiency, and grape quality.

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².