The characteristics of strong territorial brands: the case of Champagne

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection

Since 2012, EU Commission approved compulsory labeling of wines treated with allergenic additives or processing aids “if their presence can be detected in the final product” (EU Commission Implementing Regulation No. 579/2012 of 29 June 2012). The list of potential allergens to be indicated on wine labels comprises sulphur dioxide and milk- and egg- derived fining agents, including hen egg lysozyme, which is usually added in wines as preservative. In some non-EU countries, the list includes gluten, tree nuts and fish gelatins. With the exception of lysozyme, all these fining proteins were long thought to be totally removed by subsequent winemaking processings (e.g. bentonite addition).

Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.

Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization