Withering of the ‘Moscato giallo’ grapes under covered space

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France.

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

In viticulture, terroir is a key concept that refers to an area and thus possesses a geographical dimension. Hence, zoning of viticultural terroir is an important issue

Rare Earth Elements (REEs) include 15 lanthanides, yttrium and scandium. Their occurrence in soil and plants seems to be closely tied to the geological composition of the underlying mother rock, to the physical and chemical properties of the soil and to the specific ability of the plant to take up and accumulate these microelements.