Challenges associated with climate change, such as soil erosion and drought, have impacted viticulture across wine regions globally in recent decades. As winegrowers struggle to maintain yield and quality standards under these conditions, methods to adapt to and mitigate the impacts of climate change have become more prevalent. One potential mitigation strategy is to enhance symbiotic interaction of grapevine roots with arbuscular mycorrhizal fungi (AMF).

Wine vinegars have a tangy flavor and are versatile in cooking. They’ve been used since the neolithic period and are now used as microbial inhibitors and acidifiers. They’re low in calories, have antioxidants, and have a long shelf life, but quality may decrease after opening. The objective of this study focuses on the physical-chemical, sensory, and emotional characterization of wine vinegar samples from the douro demarcated region and la rioja. In total, 22 samples of wine vinegar were analyzed at the time of opening.

Recent studies have demonstrated the role of certain lactones, particularly 2-nonen-4-olide, and volatile thiols (3-sulfanylhexan-1-ol) in the over ripped aromas of noble rot sweet wines (Stamatopoulos et al. 2014ab). These compounds are partly formed during the maturation and under the activity of B. cinerea on grapes. This research was carried out in the vineyard of Sauternes with aim to better understand their genesis depending on the grape over-ripening on two different soil types during 3 vintages. Thus, the study was conducted, with the Sémillon grape, during vintages 2012, 2014 & 2015, at 4 stages of over-maturation of the grapes (healthy, pourri plein, pourri roti, pourri roti + 15 days) considering two vineyard plots with different soil characteristics (calcosol & peyrosol) planted with the 315 Sémillon clone and grafted on 101-14 rootstock respectively in 1981 and 1980 and cultivated with the same vineyard management. Volatile lactones were assayed by liquid-liquid extraction followed by GC/MS analysis and the precursors of 3-sulfanylhexanol by an adaptation of the method by Capone et al. 2010 (SPE-
UPLC/FTMS).

Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.

Da dove scaturisce tutto l’interesse attuale per il terroir? Si provi, per dare risposta a questo quesito, ad immaginare il vino avulso dalla sua dimensione territoriale. Cosa si otterrebbe? Un vino bianco, un vino rosso o quant’altro, ma comunque un prodotto privo di conno­tazione geografica, di premesse storiche, di radici tradizionali, di potere evocativo, di iden­tità e di personalità.