The use of bentonite in oenology rounds around the limpidity and the stability that determine consumer acceptability. As a matter of fact, the haze formation in wine reduces its commercial value and makes it unacceptable for sale. Stabilization treatments are, therefore, essential to ensure a long-time limpidity and to forecast the formation of deposits in the bottle. Bentonite that is normally used in oenology for clarifying-fining purpose, shows a natural clay-based mineral structure allowing it to swell and to jelly in water and hence in must and wine.

Climate change is causing a gap between the technological and phenolic maturity of grapes, resulting in wines with high alcohol content and low polyphenol concentration. Another phenomenon associated with high temperatures and whose effect is more pronounced if the harvest is delayed is the decrease in the acidity of the grapes, mainly in malic acid, and an increase in pH caused by the accumulation of potassium derived from the increase in temperature. Therefore, climate change and the effects it causes on the vine leads to unbalanced wines, with high alcohol content and lack of color, with green tannins, astringency and excessively low acidity if not corrected.

Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.

The context of climate crisis leads to the acceleration of technological ripening of grapes, with unsuitable loss of acidity, so various vineyard management alternatives are being considered to delay the grape ripening. The delay of the vegetative cycle towards a period of milder temperatures affects ripening, but vine behavior can vary according to the area, conduction, watering, variety, etc. A work is proposed to know the response to the green pruning of shoots, executed in fruit set and in pea size, in cv. Verdejo.

The terroir is today the most important factor of production and development in the wine sector. In a context where the commercial challenge is taking place all over the place, the distinction between traditional and “new” producing countries is not only a geographical, cultural and technical counter position but also, and above all, a legal one. Indeed, the system of standards present in the “old world” (plantation rights, production decrees, yields per hectare, etc.) which may represent, in the short term on the global market, constraints to development and product innovation must become an opportunity. But threats become opportunities, if we work, from the vine to the market, via communication, more on the elements of difference than on those of affinity.