Cover crops in vineyards have been extensively studied, as the choice of grass species and their management significantly influence soil properties and vine performance.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques.

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

High quality wines start in the vineyard however little is known about the role vineyard management practices play in this quality outcome. Gold medals and well-known regionality increase consumer preference for purchasing a wine. An increase in the former will certainly also drive an increase in the latter and therefore practices in production that consistently lead to gold medal winning wines will improve both the marketability of the region and its products. It is argued that vinification is the main driver of wine quality and in fact, the presence of some oak compounds is a well-known consumer and expert mark of quality. However, only select wines are vinified in oak and therefore the original grape quality at the winery door must in fact drive all further downstream vinification decisions.