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

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Amarone is an Italian red wine with worldwide recognition and high added value. In Amarone wines, grapes undergo a withering process before vinification; this leads to a modification in the concentrations of sugars, acids, and secondary metabolites.

The landscape is defined by the European convention of the landscape (Florence, October 20, 2000) like part of the territory as perceived by the populations, whose character results from the action of natural and/or human factors and their interrelationships. This convention is based on the contribution cultural, ecological, environmental, social of the landscapes and aims at a reinforcement of the tools of protection and valorization in particular in the agricultural policies, of regional planning and town planning. Moreover, it encourages a step of identification and qualification of the landscapes and underlines the need for developing the sensitizing and the training of the actors concerned.

Calcium-induced instabilities present a major challenge in bottled wines, with calcium tartrate (CaT) precipitation becoming increasingly common due to rising calcium levels in grape must, largely driven by climate change. Although CaT is an insoluble salt, its instability— although less frequent than potassium hydrogen tartrate (KHT) precipitation—is more difficult to predict and control, as it develops gradually over time.

This article explores the contemporary culture of wine consumption in Ukraine through the lens of social, economic, and cultural transformations triggered by European integration, the COVID-19 pandemic, and the full-scale war since 2022.