Terroir and sustainability: an analysis of brazilian vineyards from a territorial perspective

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

The spanish wine industry stands at a crossroads, transitioning from a traditional emphasis on wine production to a landscape increasingly characterized by diversified service offerings. This paper delves into the nuances of servitization within spanish wineries, investigating the determinants of servitization and the impact of these diversified services on revenue streams. The paper posits hypotheses concerning the influence of various factors, such as winery size, location, market orientation, ownership structure, market competition, regulatory environment, market demand, firm capabilities, owner characteristics, and firm age, on the adoption of diversified service offerings in spanish wineries. The methodology involves comprehensive regression analysis to unravel the drivers of servitization within this context.

As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.

Grapevine grafting is a complex process that since the establishment of phylloxera has become mandatory for grapevine. Grafting success in grapevine nurseries considerably varies among years and batches with most variety/rootstock combinations reach a high success rate (between 75% and 90%), but some combinations show lower success rates of around 40-50%. The causes of this variation are unknown, although biotic stresses like those caused by some viral infections have been demonstrated to affect the process. European certification schemes for the vegetative propagation of the vine include five major viruses (Arabis mosaic virus, Grapevine Fanleaf Virus, Grapevine Fleck Virus, and Grapevine-associated Leafroll Virus 1 and 3).

Traditionally, non-saccharomyces yeasts were deemed undesirable in winemaking, for this reason, it is a common practice to add sulphites to prevent their proliferation during the initial stages of vinification. However, the current research on yeast diversity has unveiled numerous non-saccharomyces strains possessing advantageous traits that enrich the sensory profile of wines. The genus hanseniaspora is often associated with wine fermentation and is also commonly found on grapes.