Changing New Zealand climate equals a changing New Zealand terroir?

The AOC Gaillac area is divided into three main terroirs : « The left bank terraces », « The right bank coteaux » and
« The plateau Cordais ». This division is valid at a regional scale, but it suffers of a number of local-scale exceptions. This spatial variability of the pedologic-geologic characteristics at the plot scale has been derived mainly from the main late-Würmian solifluxion phase occurring at the transition between the peri-glacial climate and the Holocene temperate conditions (13,000-10,000 yrs BP).

Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

The wine industry currently relies on a limited number of grapevine cultivars, comprised of numerous clones with slight differences in their viticultural, oenological, or stress-tolerance traits.