Typology of Terroirs around the world

Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]

Climate change has a strong impact on the earlier onset of important phenological stages and plant development in viticulture.

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

The technique of crossing, whether free or controlled, has always been a source of variability allowing the selection of new varieties with improved fitness.