Vulnerability of vineyard soils to compaction: the case study of DOC Piave (Veneto region, Italy)

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

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

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Sauvignon blanc is the most important variety in cool valleys in central Chile accounting 15,522 ha which corresponds to 42.4% of the cultivated surface with white varieties in Chile

Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).