Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

Long-term use of copper fungicides causes increased accumulation of total copper in the surface layer of vineyard soils. Many of authors has researched the anthropogenic influx of copper in such soils, which can result in environmental risks.

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.