REVINE project : regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

Climate is one of the main drivers of spatial and temporal variability in grapevine physiology and therefore a key determinant of grape composition and final wine value. The world has warmed 1.1 °C since pre-industrial times, and the latest IPCC report indicates an additional 0.5 to 1.3 °C of warming by mid-century with continental locations warming at a greater rate than the oceans.

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.

Nel 2007 è stata avviata una ricerca nell’areale di produzione del Franciacorta DOCG che ha riguardato un ampio numero di vigneti di Chardonnay con riferimento ai quali sono stati acquisite

L’aire d’AOC Ribeira Sacra s’étend sur plus de 200 km au large des versants escarpés du Miño et du Sil, dans la Galice (Espagne).

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.