The revision of the delimitation of the AOC “Champagne”

Questo simposio organizzato dall ‘Associazione nazionale Città del Vino, che mi onoro di presiedere, è per me motivo di particolare soddisfazione perché porta a compimento parte di un percorso iniziato dall’associazione da alcuni anni e che ha un obiettivo apparentemente semplice: sollecitare gli amministratori delle Città del Vino a perseguire con tenacia, tal­volta anche con la necessaria caparbietà, programmi ed interventi che abbiano al centro, sempre, la qualità della vita dei loro territori.

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.

Context and purpose of the study. Nitrogen (N) limitation enhances the production of phenolic compounds in grapes due to the downregulation of the flavonoid biosynthesis pathway.

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors