What triggers the decision to ripen 

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.

Terroir is increasingly important today in wine markets. In a large wine production area such as the Loire Valley, the whole territories/terroirs can be distinguished according to different combinations of geological, soil, climatic and landscape features but are also characterized by their differences and likenesses in terms of combinations of terroir units and practices.

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.