Legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, Japan

The red Italian variety Nebbiolo (Vitis vinifera L.), used in the production of the prestigious Barolo and Barbaresco wines, is renowned for its aromatic and structural complexity but also for its low color intensity.

Global changes in temperature patterns necessitate the development of viticultural adaptation strategies. One promising approach involves modifying the training system and elevating trunk height. This study explored the potential of raising the vine trunk as an adaptive strategy to counteract the effects of increasing temperatures and delay ripening. Thermal conditions, radiation levels, and must composition were measured at different heights (10 and 150 cm) in a commercial vineyard of the minority variety Maturana Blanca, trained on a vertical cordon.

Ontario’s wine regions lie at the climatic margins of commercial viticulture owing to their cold winters and short cool growing season. The gradual warming of northern latitudes projected under a human-induced climate change scenario could bring mixed benefits to these wine regions.

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

The creation of disease-resistant varieties adapted to climate change is a key challenge for the future of the wine industry. At present, the selection of these new varieties is essentially based on screening for genetic markers of resistance and agronomic criteria, due to the small number of vines available per genotype. Integrating screening for oenological criteria into the early stages of selection would speed up this process.