Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

Terroir leaves its mark on the accumulation of flavours in grape berries, triggering biochemical re-actions and ultimately shaping wine styles.

Viticultural management regimes influence the soil elemental profile of a vineyard, determining the microbial community distribution, insect life, and plant biochemistry and physiology

The risk of wildfires is increasing as the frequency and severity of drought and heat waves continue to rise. Wildfires are associated with the combustion of plant materials and emit smoke. In the atmosphere, smoke may spread readily across large areas. Smoke is composed of solid and liquid phase particulates and gases and has been identified as a causal agent of “smoke taint” in wine. On a smoky day, the intensity of direct light decreases because these particulates scatter sunlight. Even though this effect is frequently assumed to decrease plant photosynthesis, this assumption ignores the potential changes in diffuse light and may be based on scant evidence.

Soil microbiome plays a crucial role in plant health and resilience, particularly under abiotic stress conditions such as drought.

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.