Understanding and managing wine production from different terroirs

In viticulture, the concept of terroir is often used to enlighten the environmental-based typicity of grapevines grown in a local area however its scientific basis remains under debate. Grape polyphenols as key player of the plant defense system enables adaptation to environmental changes and so far, form a unique metabolic component to investigate the terroir influence.

Context and purpose of the study. To date over 3,000 grapevine accessions have been collected at Fondazione Edmund Mach (FEM).

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

The mechanical strength or firmness of a fruit is considered an important parameter to characterize its state of maturity or conservation, as other parameters such as sugar level or color.