Geological influences on terroir development

Phenolic compounds are very importants in crop plants, which is why there have been the subject of a large number of studies

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

Downy mildew (Plasmopara viticola) is a fungal pathogen that causes a destructive disease in grapevines (Vitis vinifera).

Studies suggest that ethanol (EtOH), triggers plant adaptation to various stresses at low concentrations (10 µM to 10 mM).

The study of technologic and phenolic maturation is very efficient to determinate quality potential of red grapes cultivars and clones under different maturity levels or geographic origins