Typology of Terroirs around the world

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Nell’ambiente del Chianti Classico è stato applicato un progetto di zonazione aziendale con l’objettivo di valorizzare le produzioni dei diversi vigneti. In particolare sono stati individuati sette siti, sottoposti a studio particolareggiato per un triennio.

Wine industry has to develop new strategies to reduce the negative impact of global climate change in wine quality while trying to mitigate its own contribution to this climate change. The term “ecosystem services”, whose use has been recently increasing, refers to the benefits that human beings can obtain from the interactions between the different living beings that coexist in an environment or system. The management of biodiversity in the vineyard has a positive impact on this crop. It has recently been reported that practices such as plant cover can reduce the occurrence of pests, increase pollination of the vine, improve plant performance1 and affect the phenolic content of grapes.2

Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.