A general phenological model for characterising grape vine flowering and véraison

One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.

The need to classify the vineyards of an area according to the quality of its wines is not recent, but it is only in the last ten years that studies on the suitability of different areas for the cultivation of vineyard take on an integrated and interdisciplinary character (Boselli, 1991). The definition of the suitability of the environment is thus obtained by making the climatic, pedological, topographical and cultural information interact with the vegetative, productive and qualitative expression of the grape varieties.

Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.

Traditionally, non-saccharomyces yeasts were deemed undesirable in winemaking, for this reason, it is a common practice to add sulphites to prevent their proliferation during the initial stages of vinification. However, the current research on yeast diversity has unveiled numerous non-saccharomyces strains possessing advantageous traits that enrich the sensory profile of wines. The genus hanseniaspora is often associated with wine fermentation and is also commonly found on grapes.

Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.