Evaluation de différents clones du Chardonnay pendant la maturation dans un terroir viticole du Friuli-Venezia Glulia (Nord-Est de l’Italie)

This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.

Climate change is here. One of the main consequences is an increase in the frequency and severity of abiotic stresses which mostly occur in a combined manner. Grapevine, which grows in a large diversity of pedo-climatic conditions, has presumably evolved different mechanisms to allow this widespread adaptation. Harnessing the genetic diversity in these mechanisms will be central to the future of viticulture in many traditional wine growing areas. The interactions between the scion and the rootstock through grafting add an additional level of diversity and adaptive potential to explore.
At the physiological level, these mechanisms are related to processes such as root system development and functioning (water and nutrient uptake), interactions with the soil microbiome, gas exchange regulation, hydraulic properties along the soil-plant-atmosphere continuum, reserve storage, short and long distance signaling mechanisms and plasticity for some of these traits.

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements.

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.