A.O.C. taureau de Camargue

Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organic acids, phenolics, aroma and aroma precursor compounds.

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons

Row orientation is a critical long-term viticulture practice, which may have a determining effect on grape and wine quality as well as cost efficiency on a specific terroir selected for cultivation.