Geological influences on terroir development

Phenolic compounds are secondary metabolites of grapes. Plants produce a wide variety of this type of metabolites through diverse biosynthesis pathways and their production is sometimes a response to external stimuli, either environmental or biotic stresses. Some of them may act as chemical defenses against pathogens or herbivores and their synthesis is increased when the attack exists. However, it is remarkable that the synthesis of these interesting compounds can be activated even when the stimulus is not present, with the use of elicitors. These are substances that when applied exogenously trigger the biosynthetic pathways conducting to the synthesis of these defense compounds.

Wine quality traits are usually given by parameters such as aroma profile, total acidity, alcohol content, colour and phenolic content, among others

Plusieurs caves coopératives de l’AOC Côtes du Rhône se servent des informations du zonage pour la sélection des vendanges en fonction du terroir d’origine, afin d’élaborer des «cuvées terroir» et d’exploiter ainsi le potentiel qualitatif de leurs secteurs.

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.