Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

In recent years, “no-low” products seem to become a new worldwide trend. It appears to be a possible answer to the well-known context of climate change, the decline in wine consumption, and the wellness/health trend (“free from” claims, vegan, and so on…) That consumers are looking for. The aim of this study is to provide an overview of the “no-low” products sold in the french market (but not only french products), focusing on the labelling, packaging, and sales presentation of these products.

The global wine industry is increasingly feeling the impact of the climate crisis.

A terroir can be defined as a natural unit that is characterised by a specific agricultural potential, which is imparted by natural environmental features, and is reflected in the characteristics of the final product.

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 occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.