Legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, Japan

Among the Vitis vinifera L. cv. Moscato, Moscato Bianco is the oldest and most cultivated one in Europe (1). According to the OIV Focus 2015, Italy is the country with the largest cultivated area of Moscato Bianco with about 12500 hectares (2), that is used to produce well-known wines (i.e., Moscato Passito in Piedmont, Moscato di Trani in Puglia, and Moscatello di Montalcino in Tuscany), mainly obtained from partially dehydrated grapes (1). Different dehydration techniques can strongly modify the chemical compounds of oenological interest, among which Volatile Organic Compounds (VOCs) (1) that are the main responsible for the varietal sensory character of the final wine.

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

Conventional vineyard practices have lead in many environmental disturbances as erosion, soil compaction, loss of organic matter and soil biodiversity, water contamination

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering