The role of vine trunk height in delaying grape ripening: insights for viticultural adaptation strategies

Results in the characterization of a new wine terroir unit in south Brazil are reported. Presently, several areas in Brazil are being studied, in an effort to define new wine terroirs and improve the quality of Brazilian wines.

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

Protecting table grape vineyards with white hail‐nets is a common practice in Southern Italy. Hail‐nets result in shading effects of 10‐20 %, depending on their density

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.