Typology of Terroirs around the world

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

One of the main effects of global warming is an increase in the sugar concentration of grapes at harvest time, resulting in wines with a high alcohol content and an unbalanced structure. The fruit to leaf ratio is a key factor in determining the final sugar concentration, and training systems and management techniques can help to control this parameter.

The challenges of the century for viticulture relate to coping with climate change and the loss of biodiversity in a downturning socio-economic context. Now more than ever, the vine and wine industry needs to be resilient to maintain and ensure a future for its heritage. An innovation of capital importance, in line with recently published research, deals with developing new methods of training our inherited and newly planted vineyards to better withstand environmental variations such as drought and heatwaves but also unevenly distributed rains and temperatures.

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.