Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Sustainability is a key focus in viticulture, where managing abiotic and biotic stress presents a major challenge.

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.

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