Can the use of rootstocks enhance terroir?

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

Yeasts serve as highly versatile tools in oenology. They do more than just perform alcoholic fermentation. Nowadays, yeasts from various species, naturally present in grapes, are selected for specific non-fermentative applications. For example, the use of selected non-saccharomyces at the early stage of winemaking has become a common practice to limit the growth of unwanted microorganisms. When inactivated, yeasts can be fractionated into soluble and insoluble fractions providing a wide range of benefits related to structural components or specific metabolites.

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region