L’Appellation d’Origine Contrôlée « Huile Essentielle de Lavande de Haute Provence »

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.

Amarone is an Italian red wine with worldwide recognition and high added value. In Amarone wines, grapes undergo a withering process before vinification; this leads to a modification in the concentrations of sugars, acids, and secondary metabolites.

During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].

Increasing drought is the most important impact of the ongoing climate change in the Mediterranean Basin, and it is predicted to result in productivity decreases and changes in grape quality.