How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found.

Climate projections considered here are for two periods in the future throughout two IPCC scenarios: 2001 – 2030 (A1B) and 2071 – 2100 (A2) obtained using Coupled Regional Climate

Regenerative agriculture (RA) practices aim to minimize soil disturbance, keep soil covered, maintain living roots underground, and integrate livestock to improve soil health and sustainability.

Using electromagnetic conductivity mapping and GIS technology, we identified two unique soil zones within a 0.8-hectare Cabernet Franc block in central Virginia, USA.

Growing fungus-tolerant cultivars (PIWIs) reduces the need of fungicide use by 50-80 %. PIWIs have the potential to address climate change adaptation and mitigation simultaneously.