Learning from remote sensing data: a case study in the Trentino region 

The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years [1]. Their application as co-starter cultures sequential to the inoculation of Saccharomyces cerevisiae and in aging on the lees has been shown to improve aspects such as protein stability and mouthfeel [2].

The wine tourism industry has experienced significant transformation over the past years, accelerated by the COVID-19 pandemic.

Context and purpose. Nitrogen (N) is crucial for plant development but is used inefficiently, with only 30–40% of the fertilizer assimilated by crops, leading to significant environmental losses.

A study of « terroirs » was achieved from 2003 to 2005 in the whole vineyard of the Ré island (17, France). Over more than 1,990 ha, a cartography at the 1/10.000 scale, including characterization of climatic, pedological, geological and hydrogeological components of « Basic Terroir Units » (B.T.U.) was made. Also, a survey among wine growers was conducted. All data were treated together in a G.I.S. connected to a data base. 22 kinds of map were built (B.T.U. and components, soil water reserve, vine functioning potentials, varieties, rootstocks, viticultural practices and soil management).

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].