The terroir of Carnuntum: investigation of the physiogeographic characteristics and interdisciplinary study of viticultural functions of the Carnuntum wine district, Austria

Le zonage vitivinicole présente toute une série d’applications pratiques. Son importance est en train d’augmenter, soit en fonction des moyens techniques chaque fois plus performants, qui rendent possible le développement des zonages de plus en plus intégrées, consistants et utiles, soit en fonction d’un marché de plus en plus mondialisé. L’article situe la contribution du zonage au niveau de la production vitivinicole et du développement du territoire.

The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.

La comarca Tacoronte-Acentejo, con una extensión cultivada de 2.422 has. concentra un 20% de los viñedos de Canarias.

Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.