La sémantique liée à la notion de terroir : une objectivité pluridisciplinaire

Swiss wine producers are faced to high production costs and low-priced wine imports.

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Climate change, with rise in temperatures, is leading to an advance in the dates of phenological stages, with a loss in quality of the grape final product. Therefore, the understanding of the genetic determinants driving the phenological stages of flowering, veraison and the interval between them, represents a target for the development of grapevine’s cultivar adapted to the changing environment.
Here we conducted a GWA study to identify SNPs significantly associated to flowering time, veraison time and to the interval among them. A germplasm collection (CREA-VE in Susegana, Treviso, Italy) including 649 grapevine’s cultivar representing 365 unique genotypes was considered.

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Context and purpose of the study. The vine nursery sector is undergoing a transformation to meet growing environmental and sanitary demands.