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

The historian starts from a scientific, rigorous and recent definition of the wine-growing region. “A viticultural terroir is made up of several homogeneous units: geological and pedological elements (texture,
grain size, thickness, mineralogical nature, chemical components), geomorphological (altitude, slope, exposure), climatological (rainfall, temperature, insolation)”. Absent from this definition, the man is fortunately reintroduced a little further. By associating viticulture and winemaking, it forms a “couple” with the terroir and this couple.

Aims: The aims of this study were: (1) to compute recent-past thermal conditions over European vineyards, using state-of-the art bioclimatic indices: chilling portions and growing degree hours; (2) to compute future changes of these thermal conditions using a large ensemble of high-resolution climate models.

The spanish wine industry stands at a crossroads, transitioning from a traditional emphasis on wine production to a landscape increasingly characterized by diversified service offerings. This paper delves into the nuances of servitization within spanish wineries, investigating the determinants of servitization and the impact of these diversified services on revenue streams. The paper posits hypotheses concerning the influence of various factors, such as winery size, location, market orientation, ownership structure, market competition, regulatory environment, market demand, firm capabilities, owner characteristics, and firm age, on the adoption of diversified service offerings in spanish wineries. The methodology involves comprehensive regression analysis to unravel the drivers of servitization within this context.

While most brands belong to individual enterprises, some brands belong to groups of enterprises based in a single territory. This conceptual paper examines the characteristics

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.