Influenza dei fattori dell’ambiente sulla risposta della pianta, e caratteristiche dell’uva della cv tannat prodotta in vigneti di tre zone climatiche dell’Uruguay

The designations of origin of the Loire Valley wine have been recognized according to customs and notoriety established over the centuries since the Middle Ages. There are four main production basins going up the Loire, from Nantes to the Sancerrois region: Nantes, Anjou-Saumur, Touraine and the vineyards of the Centre. In each of these basins, there is a wide range of appellations of origin which has been established according to a logic which may not seem obvious to the uninformed.

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A tre anni dal suo inizio, nel 1997 si è conclusa la prima fase della ricerca “Caratterizzazione della produzione DOC Soave”. Lo studio ha basato il suo percorso sperimentale su alcuni punti fondamentali tra i quali:
• Recupero di tutte le informazioni storico-colturali sul vino Soave e sul suo territorio di produzione.

Plus de la moitié du vignoble suisse (14’000 ha) est situé sur des coteaux en forte pente (> 30%). Dans certains vignobles, la pente naturelle du terrain a été réduite par la construction de terrasses soutenues par des murs.

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate, definitely impacts champagne tasting by modifying the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception. Based on theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics and mass transfer equations, a global model is proposed (depending on various parameters of both the wine and the glass itself), which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses.

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.