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

French law and European Union law recognise the existence of interprofessional organisations that bring together all the links in the wine industry.

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.

Le sol et le climat occupent une place prépondérante dans le concept de terroir, pour lequel l’OIV s’apprête à adopter une définition internationale. Les travaux de recherche qui ont été menés depuis une trentaine d’années sur ces thèmes et qui ont été, pour les plus importants, présentés dans les 7 premiers Congrès Internationaux des Terroirs Viticoles ont considérablement modifié les connaissances sur le fonctionnement des terroirs viticoles dans le monde et le comportement des consommateurs avertis par rapport aux vins de terroirs.

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].