The Douro region: wine and tourism

Today, the concept of precision vine management (or site-specific viticulture) has a great relevance. It is based on the practice of a different management in relation to the different features of the crop site. In this way, all practices should be adapted to the land spatial variability and should be linked to the real needs of vines.

The paper presents results that develop the results of studies carried out in 2022-2023 under the OIV grant on the topic of distribution of deuterium (2H(D)) in the intracellular water of grapes and wines, taking into account the impact of natural, climatic and technogenic factors using quantitative nuclear magnetic resonance spectroscopy (qNMR).

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.

Increasing concentrations of greenhouse gases (GHGs) in the atmosphere due to human activities are leading to a rise in the average temperature of the atmosphere. among the scenarios established by the un’s intergovernmental panel on climate change (IPCC), only two enable us to achieve the minimum objective of the paris agreements signed at cop 21 in 2015: staying below +2°c after 2050. both scenarios forecast a rapid reduction in GHG emissions as early as 2025, thanks to strong international cooperation, the priority given to sustainable development and responsible consumer choices.

Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.