SKIN AND SEED EXTRACTS DIFFERENTLY BEHAVE TOWARDS SALIVARY PROTEINS

Climate change will increasingly challenge future viticulture due to long-enduring and extreme weather conditions, jeopardizing yield and wine quality in various ways.

In a previous zoning program (1998-2002), climatic and pedological factors were able to distinguish 14 terroir within the Soave DOC area where wine characteristics are well recognizable. Nevertheless, in the past vinegrowers identified several vineyards where a better quality of the grapes and wines could be obtained. So, « beyond the zonation » will aim to suggest a new methodology to characterise the Cru, starting with 15 vineyards that were selected in the Soave Classico DOC area. In the year 2005, a meteorological station was positioned in each vineyard and temperature data were collected; because of the limited area of investigation, only 3 rain sensors were set up.

Les aires d’appellations de la Côte d’Or résultent d’une sélection humaine empirique, historique et évolutive en adéquation avec les facteurs naturels. Afin de comprendre quels facteurs naturels et humains agissent sur le caractère et l’évolution des terroirs des Côtes de Nuits et de Beaune, une méthodologie de recherche a été développée. Elle s’articule autour de deux axes, la caractérisation physique des lieux-dits viticoles et l’historicité de la qualité de ces lieux-dits. Le travail avec un S.I.G permet d’étudier l’évolution spatiale et temporelle de la qualité.

The selection, characterization, and recruitment of autochthonous yeast strains to drive the alcoholic fermentation process is a highly researched practice because it allows the differentiation of the organoleptic properties of wines, assuring process standardization, reducing fermentation times and improving the quality and safety of the final products [1, 2]. Sparkling wines are “special wines” obtained by secondary fermentation of the base wine. ​In the traditional method (Champenoise method), the re-fermentation takes place in the bottle after the addition to the base wine of the so-called tirage solution. This step, also known as prise de mousse, is followed by an aging period characterized by the release of compounds from the yeast cells that affect the organoleptic properties of the final product. The use of autochthonous yeasts as starter cultures for secondary fermentation is one of the recent innovations proposed to enhance and differentiate these wines’ sensory quality [3,4]. Apulia is the second Italian wine-producing region, and its productive chain is now going through a qualitative evolution by implementing the employment of innovative approaches to exalt the peculiar properties of regional wines.

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.