Geological influences on terroir development

This work gives a summary of the most important programmes about viticultural « terroirs », developed on the « Côtes du Rhône » controlled appellation area for about twenty years.

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

The production of organically grown crops developed exponentially in the last few decades based on consumer demands for healthy food

Rosé is leading the fastest growth wine category which hit a 40% increase since 2002. France accounts for over a third (34%) of global consumption followed by the US

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.