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

This study investigates how the sensory profile of Pinot Blanc is affected from different maceration and pressing techniques. Grapes were sourced from four vineyards in the village Tramin in South Tyrol. For the experiment 200 kg of grapes from each vineyard site were hand picked the day before harvest for the commercial winery took place. Grapes were stored over night at 4°C, homogenized and processed in the experimental winery at Laimburg research centre the day after harvest. Four different pressing techniques were applied in duplicates of 100kg each.

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The diversity of soil types in the Western Cape of South Africa leads to high levels of within-vineyard variability. Multispectral remote sensing has received a lot of attention recently in the South-African wine industry in an attempt to identify and deal with this variability.

Context and purpose of the study. Climate change in many Mediterranean wine-growing regions is resulting in lower rainfall and higher reference evapotranspiration, generally leading to reduced water availability for vines.

Grape postharvest dehydration is a widely used technique for the special wines production, where genetic features, ripeness degree and environmental factors strongly influence the metabolic processes [1].